Bobby Bräuer, also one of the chefs who used to work with chef of the century Eckard Witzigmann on his way to the second star he achieved in 2014
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My best meal in Seoul during this trip. St. A two star Michelin restaurant Highly rated and really worth to visit. Excellent quality of food, all dishes are well balancedand the service and the wine list are outstanding. You will not only find the typical labels, also find wine from South Africa like even Eben Sadies or Gut Oggau from Austria.
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My best meal in Seoul during this trip. St. A two star Michelin restaurant Highly rated and really worth to visit. Excellent quality of food, all dishes are well balancedand the service and the wine list are outstanding. You will not only find the typical labels, also find wine from South Africa like even Eben Sadies or Gut Oggau from Austria.
I really love this place in terms of interior design and food it could be in any big city around the globe
Is it really wanted to try them at this restaurant for a very long time, We received the place at the counter. The service was really professional and friendly, but the food was not what I expected. Only one dish (pasta with langoustine) out of 6
Was three star, the other ones from my opinion only two. The wine list is typical with big bottles and... More
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Very nice atmosphere great by famous British designer Timothy Oulton. Carry Dorthey is the head chef and used to work at Gordon Ramsey in London. They’re very specialized in to additional in this hood in a very high level (If English food can be) A few days before we had some great cocktails and crab meat with caviar as a start into the evening.... More
Nice and entertaining food and atmosphere almost the same this is them they serve in Stockholm Good if you want to run away from some Asian food and get some European friends style leisure cuisine
Definitely one of the best breakfast I’ve ever had in terms of quality, ideas. All breads are handmade by Erik, all made of hand picked ingredients - just amazing
Great dinner (casual fine dining) by Erik Scheffler and Sonja Baumann - I am
Sure they will get one Michelin star. At there last location they were on there way to a second star