I was truly lucky to secure a reservation again at NAZ. This was my second visit, and I enjoyed the summer course.The menu featured a variety of summer vegetables such as cucumber, bitter melon, and zucchini, all crafted with a refreshing touch while incorporating elements of fermentation. It was a delightful experience, even in the hot season.What stood out the most was the main dish, the venison cutlet. The sweetness of the bell pepper, the mild kick from the fermented chili, and the richness of the sun-dried tomato butter all complemented the deliciousness of the venison. The balance of boldness and delicacy was remarkable, making it my favorite dish of the day.One of the charms of NAZ is how it transforms with each season. Once again, I was thoroughly satisfied, and I’m already looking forward to my return in the fall. Less