독일:michelin:nobelhart_schmutzig
차이
문서의 선택한 두 판 사이의 차이를 보여줍니다.
| 독일:michelin:nobelhart_schmutzig [2025/11/28 01:22] – 만듦 - 바깥 편집 127.0.0.1 | 독일:michelin:nobelhart_schmutzig [2025/11/30 01:18] (현재) – 섹션 '소개' 업데이트 sh | ||
|---|---|---|---|
| 줄 15: | 줄 15: | ||
| This restaurant on Friedrichstraße may look unassuming but it has a unique philosophy. Proprietor and sommelier Billy Wagner and head chef Micha Schäfer prize the ingredients and the way they are sourced above all else. It goes without saying, then, that they use only the finest seasonal produce – from the region, of course. They even make their own butter. They may have adapted their menu from 10 reduced-portion courses to six slightly larger courses (eg haricot beans, lovage, Heggelbach cheese or lamb, leek, potato), but they remain true to their sustainable concept. The chefs are happy to talk you through their sophisticated dishes, whether at your table or the counter by the open kitchen – these seats are in particularly high demand, by the way! The set menu is accompanied by extremely interesting wines, beers and distillates. Tip: Come Tue-Thu for a more inexpensive meal. | This restaurant on Friedrichstraße may look unassuming but it has a unique philosophy. Proprietor and sommelier Billy Wagner and head chef Micha Schäfer prize the ingredients and the way they are sourced above all else. It goes without saying, then, that they use only the finest seasonal produce – from the region, of course. They even make their own butter. They may have adapted their menu from 10 reduced-portion courses to six slightly larger courses (eg haricot beans, lovage, Heggelbach cheese or lamb, leek, potato), but they remain true to their sustainable concept. The chefs are happy to talk you through their sophisticated dishes, whether at your table or the counter by the open kitchen – these seats are in particularly high demand, by the way! The set menu is accompanied by extremely interesting wines, beers and distillates. Tip: Come Tue-Thu for a more inexpensive meal. | ||
| + | 프리드리히슈트라세에 위치한 이 식당은 겉보기엔 평범해 보일 수 있지만, 독특한 철학을 가지고 있다. 소믈리에이자 주인인 빌리 바그너와 수석 셰프 미카 셰퍼는 재료와 그 조달 방식을 무엇보다 중요하게 여긴다. 그래서 그들은 당연히 지역에서 공수한 최고의 제철 재료만을 사용한다. 심지어 그들은 직접 버터를 만들기도 한다. 10개의 소량 코스에서 조금 더 큰 6개의 코스로 메뉴를 조정하긴 했지만(예: | ||
| {{tag> | {{tag> | ||
| - | |||
독일/michelin/nobelhart_schmutzig.1764260550.txt.gz · 마지막으로 수정됨: 저자 127.0.0.1