I made a reservation for lunch on the weekend and visited the restaurant. The interior is quite spacious, but it was fully booked due to reservations.Even amidst the crowd, the owner-chef came to greet us at the start of the course, which was a nice touch.I love venison, so everything was delicious. The macarons were made from deer blood, offering a toasty flavor reminiscent of sausage. They were delightful! The main dish of venison was tender and tasty. The pie was made with swordfish, and the plate was shaped like a fish, which was adorable.There were pairing options available, but since it was lunchtime, the a la carte selections were more than sufficient.The prices were very reasonable, so I definitely want to come back!
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