Upon entering, the muggy and lethargic atmosphere typical of the rainy season faded away as I indulged in the meal. The refined bitterness, spices, and acidity of the dishes permeated my senses, making me forget the sound of the rain outside and even the passage of time.Bitterness is a challenging element to balance, but in this course, the naturally positive bitterness and rich flavors of seasonal ingredients heralding the arrival of early summer were beautifully contrasted with refreshing acidity from fruit, vinegar, and gazpacho sauce, resulting in an astonishingly crisp aftertaste.Additionally, the homemade bread and rye bread from Sourie Poo felt particularly supple, perhaps due to the high humidity of the rainy season, blending seamlessly with the sauces and flow of the course.I learned that the restaurant will undergo significant renovations starting in July, leading to a three-month closure. I eagerly anticipate how this familiar space will transform and look forward to experiencing the evolved LA VAGABONDE.
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