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Nr. 501
no.501
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17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
Ein neues Zeitalter des Weinerlebnisses für alle Sinne
Empfohlene Punkte
Auswertung
United States Nutzerbewertungen3.39(1Einträge)Rezensionen
Foto
Speisekarte
Amazing texture! Fluffy omelette.
An appetizer platter that makes wine flow freely. Price varies depending on market price.
A popular menu item since the opening. Made with various cuts of meat and coarsely ground. Available until sold out.
Homegrown figs and mascarpone cheese
A sausage made from pig's blood, topped with flambéed Western pear champagne. Boudin Noir is a traditional Basque dish created from the 'world's best recipe' by Christian Barra, a Michelin two-star chef. It uses Espelette peppers from the Basque village of Espelette.
Fresh vegetables seasoned simply with Setouchi seaweed salt.
We offer a selection of wines from various regions in Australia.
We offer a selection of wines from various regions in Japan.
We offer a selection of wines from various regions of France.
Excellent texture! Fluffy omelette.
A popular menu item since the opening. Made with various cuts of meat and coarsely ground. Available until sold out.
A sausage made from pig's blood, topped with pear champagne flambé. This blood sausage is made using the 'world's best recipe' by Christian Balla, a Michelin two-star chef, and is a traditional dish from the Basque region. It uses chili peppers from the village of Espelette in the Basque region.
We offer a selection of wines from various regions of Australia.
We offer a selection of wines from various regions of Japan.
We offer wines from various regions of France.
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