The spicy chef @restaurant_de_lindehof
- Bluefin tuna, avocado, markoesa -
- Brill, salam leaf, phulauri, cocos verbena sauce -
- Red mullet, okra, potato -
- Langoustine, pork belly, toor dahl -
- Pigeon, miso, topinambur, purple cauliflower -
- Wagyu & caviar -
- Foie gras, quince, birambi -
- Hibiscus, saffron, orange -
Always a good time at @soenil_bahadoer chefs table 🥰
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