Bringing the Farm to your Table: A Food Journey at TATI Restaurant
While searching for unique restaurants to visit, we stumbled upon one that we were unaware had just been nominated for a Michelin Star after just one year of operation. We cannot praise this restaurant enough, from the great booth we had near the bar to our amazing waiter, Ben
Ben suggested all the right dishes for us to try, and the wine pairings he recommended were perfect. We raised a glass to Ben, who made our dining experience unforgettable.
Our Dinner started with these great appetizers:
CABBAGE STRUDEl-cabbage stuffed strudel, horseradish mousse, caramelized onion
SMOKED BEETS-marinated smoked beetroots, drizzled yogurt, pine nuts
Dinner followed with 3 entrees split between us:
TRADITIONAL COTTAGE CHEESE NOODLES-noodle, bryndza espuma, mangalica ham and bacon fat
STERLET-roast sterlet, parsnip cream, chive pesto
EGGPLANT- fried eggplant, mushroom essence, pumpkin seed crumbs, eggplant “bacon”
Nice light dessert to finish off our dinner:
COTTAGE CHEESE DUMPLINGS 1,3,7
white chocolate mousse, apricot jam, pumpkin seed sand, meringue
Cheers from Alevia's Kitchen @3ish Acres
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