An art restaurant hidden in the alley. The painter, boss, and chef have multiple identities, and the boss&#39;s oil paintings are hung in every corner. The dishes are full of color and fragrance, as creative as his oil paintings. I like the garlic bread and pumpkin soup here ......

Chilli Club

Before serving, have a cup of [hot red wine] cooked every day. The selected quality of red wine is slightly better. The taste is sour and sweet. After drinking a sip, the whole body is warm. It is especially suitable for winter soft and delicate potato cakes with a rich paella sauce. The paella and potato cakes are soaked in soup. The paella is full of ingredients, prawns, seafood, steak...the price is not expensive and good.

The powder is really delicious. I used to like noodles. I ate clear soup noodles. After I went to Wuhan, I fell in love with various powdered lemon noodles. It was so delicious. I finally understood that the sweet spicy sauce lemon juice mixed powder was delicious. I cried Vietnamese food. This kind of light but very flavorful thing. Too appetizing for me ​ More bowls of curry is perfect

What a lovely start into my birthday week. I enjoyed every bite, though the creations looked way too lovely to eat them. I never thought I would enjoy eating thymus as much as I did, but it exceeded all my expectations. The Hamachi ceviche is something I could eat in bulk. The course with veggie dishes? A pure delight and a masterclass in flavor. And don&#39;t get me started on the desserts, I&#39;m floored. But it wasn&#39;t only the excellent food that rounded out the evening but definitely the service staff who was so welcoming, attentive, dedicated to each of their guests, and who swiftly reacted to requests. It is always lovely when people are 100% dedicated to their craft and show their passion for what they&#39;re doing.

The steamed egg tart is topped with a large sea urchin and 7 years of caviar. Mix it directly while it is hot, and it feels like you don&#39;t need to adjust the taste. The sea urchin&#39;s dense sea smell, combined with the salty sea smell of 7 years of caviar, is really light and very good. The salmon diced with shallow pickles, topped with seven years of oily caviar, sprinkled with crisp, juicy beetroot, full of tough sour bread, bright as the warm sun in winter. I like to eat together with the bread slices before the meal, in the salmon tender refreshing, in the bread full of chewy head, the aftertaste has a hint of elegance. So large chunks of thick cut octopus, that sucker still fully revealed, was covered with 8 years of caviar, that crystal clear, domineering occupied everyone&#39;s mobile phone screen, really willing, it seems that today will be caviar to the end. I thought that such a large amount of caviar entrance, the saltiness would be too much drama, but the entrance was full of soft and slippery, the blasting room was actually fresh fruit fragrance, the fried octopus thought it was tough, I couldn&#39;t think of the thick flesh, and the soft meat was actually the chewing force of the bullet. In the slightly drunken champagne cream sauce, in the flavored sweet pepper, and caviar really sing and mix. Obviously it is tofu soup, put into the dried shellfish seafood, not to mention, the long-legged crab leg meat soup, is already very fresh, even sprinkled into the 5J ham, that wanton incense, directly spread in the thick soup, and then a 9-year-old caviar fried yuan shell accompanied by, I really don&rsquo;t know which way to enter the god &ldquo;fresh&rdquo; is good...or I have prescient, a mouth is destroyed, at this time must be dedicated to the lips and teeth without distraction, in order to feel the moment of sticky caviar in the mouth, the strong milk fragrance lock throat, to bring you a burst of happiness, The aftertaste is still there. White truffle cream bacon pasta with 10 years of caviar, thankfully not giving up the staple food of the night, otherwise it will really regret. The pasta is soft but not rotten, the milk is thick and deep, the white truffle is already fresh, and the caviar for a whole decade is a bit too grand. It was just that the caviar spilled nutty milk, and the cream pasta seemed natural, so that I was not a staple food, but my mouth was honest and I ate it.

The first time I came to Bremen, I felt so old city. My friend took me to eat Bremen characteristics Bremer Pannfisch It seems that several kinds of fish are mixed together. I gave a Chinese name fish stew pot. Everyone has the opportunity to try [screw mouth] ​

一家隐藏在小巷里的艺术餐厅。画家、老板、主厨多重身份，老板的油画挂满各个角落。菜品色香味俱全，如同他的油画一般很有创意。喜欢这里的蒜香面包、南瓜浓汤......

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