Bandol sur mer

이름 Bandol sur mer
도시 Berlin
타입 Creative, Seasonal Cuisine
가격 €€€€
평점
주소 Torstraße 167
10115 Berlin
전화번호 +493067302051
시설 및 서비스 Interesting wine list
Restaurant offering vegetarian menus
Terrace
홈페이지 homepage
좌표 52.5290651° N 13.3953009° E

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map

 

Points of Interest
id symbol latitude longitude description
map
1 marker 52.5290651º 13.3953009º

Bandol sur me

소개

Surprised to find MICHELIN-starred cuisine in this casual, laid-back restaurant with its “shabby chic” style? Granted, the small space – once home to a kebab shop – does look a little unkempt: in the dimly lit and very simple interior, the tables (without tablecloths) are tightly packed, and the individual furnishing details include vintage elements from the former East Germany. In the open kitchen, Andreas Saul shows remarkable passion, precision, originality and creativity. His cooking, which revolves around the region, proves to be pretty innovative. For instance, his “carrot charcuterie” is made using edible mould, as indeed is standard for making salami. They also like to do their own fermenting and smoking. You will detect influences from the Far East, too (eg kimchi). The menu is cleverly devised and rife with unique flavours. Two fish/meat courses can be added on to the five vegetarian courses. Good wine or alcohol-free drinks pairings. Conclusion: really high-level cuisine coupled with a pleasingly down-to-earth attitude.

이 캐주얼하고 편안한 분위기의 “샤비 시크”(shabby chic) 스타일 레스토랑에서 미쉐린 스타를 받은 요리를 발견하니 놀랍지? 이 작은 공간은 한때 케밥 가게였던 곳이라 다소 지저분해 보이기도 해: 어두운 조명 아래 아주 간소한 인테리어에서, 테이블은 테이블보 없이 빽빽히 놓여 있고, 가구는 이전 동독의 빈티지 요소를 포함하고 있어. 오픈 키친에서 안드레아스 자울은 뛰어난 열정과 정밀함, 독창성, 창의성을 보여줘. 지역을 중심으로 한 그의 요리는 꽤 혁신적이야. 예를 들어, 그의 “당근 샤르퀴트리”(charcuterie)는 먹을 수 있는 곰팡이를 사용해서 만들어지는데, 이는 살라미를 만드는 데 표준적인 방법이지. 그들은 또한 자가 발효와 훈제를 선호해. 동양의 영향도 감지할 수 있어(예: 김치). 메뉴는 기발하게 구성되어 있고 독특한 맛으로 가득 차 있어. 두 가지 생선 또는 고기 요리를 다섯 가지 채식 요리에 추가할 수 있어. 좋은 와인이나 무알콜 음료와의 궁합도 훌륭해. 결론: 정말 높은 수준의 요리에 기분 좋게 소탈한 태도가 어우러진 곳이야.

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