This was my second visit. The last time I came was two years ago, or perhaps even longer.Aside from the "Deer Blood Macaron" and the diverse game meat dishes, all the other plates featured new menu items. Each dish was incredibly creative and outstanding. Both the chef and the staff provided a wonderfully warm hospitality. You can truly feel the chef's unique interpretation and dedication to the cuisine. Congratulations on achieving two Michelin stars for 2026!
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