Top 10 of 2025, at number 3!
Dry-aged beet - North Sea crab - Imperial Heritage caviar and pistachio.
One of the most surprising — and truly memorable — discoveries of 2025 was Brut 172, where I experienced one of the meals of the year. Absolutely stunning.
The standout dish: the 70/30 dry-aged beet with North Sea crab, Imperial Heritage caviar,... More
Top 10 of 2025, at number 3!
Dry-aged beet - North Sea crab - Imperial Heritage caviar and pistachio.
One of the most surprising — and truly memorable — discoveries of 2025 was Brut 172, where I experienced one of the meals of the year. Absolutely stunning.
The standout dish: the 70/30 dry-aged beet with North Sea crab, Imperial Heritage caviar, and pistachio.
A dish on the edge of the unbelievable.
It begins with paper-thin beet slices, shining with a deep vinaigrette. Above them rests a fragile, crackling beet shell, gently holding a tartare of dry-aged beet — concentrated, intense, almost “meaty” in its depth. Then comes the crown: a light salad of North Sea crab and apple, finished with shimmering Oscietra caviar, pistachio cream, and glistening halves of pistachio.
What fascinates me most is how the beet appears in so many forms — raw, crisp, aged, transformed. The dry-aged beet, with its rich, raisin-like complexity, meets the sweet generosity of the crab, while the caviar adds a briny, nut-tinged whisper. The pistachio — both whole and in cream — deepens and echoes that nutty warmth.
Everything is in harmony. Perfect balance, perfect flavor — a composition as captivating as it is unforgettable.
Michelin Guide : ⭐️⭐️
. G&M : 18,5/20
. OAD top 100 : 483 Less
