독일:michelin:mizar
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| 독일:michelin:mizar [2025/11/28 01:22] – 만듦 - 바깥 편집 127.0.0.1 | 독일:michelin:mizar [2025/11/30 01:15] (현재) – 섹션 '소개' 업데이트 sh | ||
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| In April 2024, Konstantin Kuntzsch – formerly of the restaurant Speiseberg in Halle an der Saale – opened his own place here near the Main River and the old town. His business partner and co-founder Florian Mack is your sommelier and host, heading up the friendly front-of-house team. Ambitious chef Konstantin Kuntzsch conjures up a creative seasonal seven-course set menu. The perfectly pink roasted saddle of Bavarian fawn with a mild hazelnut crust, for example, makes an impression in terms of both technique and flavour. The meat pairs beautifully with the celery and apple flavours and the silky-smooth Japanese hollandaise sauce, and is accompanied by a bold venison jus. The top-quality ingredients and the wines are, for the most part, sourced from the region. The attractive modern interior features eye-catching artwork. Tip: Book well in advance and allow plenty of time (dinner starts at 7pm and ends at 10.30pm). | In April 2024, Konstantin Kuntzsch – formerly of the restaurant Speiseberg in Halle an der Saale – opened his own place here near the Main River and the old town. His business partner and co-founder Florian Mack is your sommelier and host, heading up the friendly front-of-house team. Ambitious chef Konstantin Kuntzsch conjures up a creative seasonal seven-course set menu. The perfectly pink roasted saddle of Bavarian fawn with a mild hazelnut crust, for example, makes an impression in terms of both technique and flavour. The meat pairs beautifully with the celery and apple flavours and the silky-smooth Japanese hollandaise sauce, and is accompanied by a bold venison jus. The top-quality ingredients and the wines are, for the most part, sourced from the region. The attractive modern interior features eye-catching artwork. Tip: Book well in advance and allow plenty of time (dinner starts at 7pm and ends at 10.30pm). | ||
| + | 2024년 4월, 콘스탄틴 쿤츠쉬가 할레 안 데어 잘레의 레스토랑 스파이제베르크에서 독립하여 여기 마인 강과 구시가지 근처에 자신의 식당을 열었다. 그의 사업 파트너이자 공동 창립자인 플로리안 막은 친절한 서비스 팀을 이끄는 소믈리에이자 호스트다. 야심 찬 셰프 콘스탄틴 쿤츠쉬는 창의적인 시즌별 7코스 세트 메뉴를 선보인다. 예를 들어, 부드러운 헤이즐넛 크러스트가 올라간 바이에른 사슴의 등심은 조리 기술과 맛 모두에서 인상적이다. 고기는 셀러리와 사과의 맛, 그리고 부드러운 일본식 홀랜다이즈 소스와 잘 어우러지며, | ||
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독일/michelin/mizar.1764260550.txt.gz · 마지막으로 수정됨: 저자 127.0.0.1