There are not many restaurants in the Imperial City, but there are not many people who come to the restaurant like us and don&#39;t eat the food. It is very difficult to understand that because the food feels less cherished, the others seem precious.

Oyster Talks  ( Gong Ti )

This restaurant focuses on American cuisine, and the decoration style is also very American! The ferns and fries burgers and so on are very delicious! There is a chef who is very handsome and very stylish! This is an American Western restaurant, serving a variety of large-sized food, fish, chips, full-day breakfast, burdock, etc., full of weight, Meidao is also very good, you can try.

Trip Gourmet Awards

The new meal on the third floor of Sanlitun Zhaolong Hotel 㺽 Elegant service and intimate service by the Taiwanese chef Jason team to add a rainbow package to Beijing&#39;s food value for money. The exquisiteness seen by the eyes and the strong dishes smelled by the nose is worth the special taste. Tasteful new cuisine ～

Top 48 Fine Dining 

Every food is cooked with heart, my tongue can feel; warm words professional service, my body can feel; comfortable environment fragrance air, my soul can feel, a people to stay in the cattle workshop.

It is best to make an appointment when you go, otherwise you need to wait, the service is first-class, and the whole process provides quality service according to the needs of customers. The beef grains in Handan are mainly recommended, and the outside is tender and tender with pepper and garlic. The simmering silk is sweet and fresh. When serving, the hot oil is poured with the fragrance. It is recommended to serve some rice. The smoked fish is freshly fried, very crisp and no thorns. The combination of leek winter stew is eaten for the first time, and the lightness mainly reflects the taste of the ingredients themselves. Crab powder tofu is very fresh, if it is the autumn crab fat season, it is estimated to be better to eat, very good local dishes. Recommended.

🌿 Environment: Sanlitun Tongying Center 6️⃣ Building has a strong sense of privacy in front of the L-shaped plate, and there are only 10 seats in total. Service: The chef comes to the master to operate it personally. The voice of the deputy chef is a good middle bass, introducing the ramparts, and carefully reminding the way and timing of each dish. The impression of tempura I met before was that it was a thick pile of noodles with oil and paste, basically I couldn&#39;t eat anything, let alone distinguish the good and bad ingredients. This time I learned that the tempura I had eaten before belonged to the Kansai school, this time I ate the Kandong school, pay attention to the selection of ingredients, and retain the original taste of the food. My &quot;squid tempura&quot; fried tail is warped, so beautiful, happy ❤ I especially like various vegetables and fruits tempura &quot;aloe tempura&quot; &quot;eggplant tempura&quot; &quot;yamayao tempura&quot; &quot;autumn tempura&quot; &quot;clear king grape&quot; each is just wrapped in a thin layer, There is almost no extra oil, especially the outer skin of the &quot;Qingwang Grape&quot; is hot, and the pulp inside is still cool, too characteristic 👍🏻

The light and shadow mottled on the transparent roof is very artistic, I like this environment very much, the foreign atmosphere and elegance coexist. From some recommendations in the menu, I really can&#39;t understand the uniqueness of Jiangsu and Zhejiang cuisine. For example, I booked roast duck in advance. It seems that it does not match Jiangsu and Zhejiang cuisine. Later, there was a netizen who liked me and I also liked the boiling shellfish. Isn&#39;t this Sichuan cuisine&#39;s insight? Abalone braised pork and lion head can be counted, a little difficult to distinguish after a meal. Black truffle aromatherapy tofu has its own characteristics, but boiling fish makes me especially love, and the clear (oil clear) spicy taste is full, which is precious.

帝都吃蚝的店并不多，但对于我们这样来蚝店不吃蚝的人来说也并不多。非常难以理解的是，因为蚝多了感觉没那么珍惜了，其他的反而显得珍贵了。

新鲜生蚝，这里蒜蓉面包也很好吃，甜点颜值高，对了还有带子太好吃了吧，很新鲜的。地址就在工体一楼，很适合喝下午茶，环境安静。【口味】海鲜新鲜【环境】工体一楼，闹中取静【服务】好，包厢需要最低消费

Fresh oysters, garlic bread here is also delicious, desserts are high value, and the straps are too delicious, very fresh. The address is on the first floor of the work body, very suitable for afternoon tea, the environment is quiet. [Taste] Fresh seafood [Environment] First floor of the work body, quiet in the middle of noisy [Service] Good, the box needs the lowest consumption

这是一家吃生蚝不错的地方，生蚝品种多，品质不错&hellip;&hellip;光是摆盘来就很能引起食欲，出品棒棒哒，朋友是生蚝迷妹，超级喜欢这家店的。

This is a good place to eat oysters. There are many varieties of oysters and the quality is good... Just put the plate on it, it can cause appetite, the product is great, the friend is a fan of oysters, I really like this store.

🦪Oyster Talks四度蚝 作为京城众多爱蚝者的秘密根据地，可以让不能远行置身于法国海岸的你，给舌间一次体验海洋之旅的机会。🛋️整间餐厅以深海蓝和星光为背景，低调内敛的高压；古铜色的蚝台，挑高的酒窖区，有着让人有小酌一杯的氛围。招牌黄油蒜香面包的香气打开了食欲，当超大的生蚝拼盘端上桌的瞬间，视觉上得到了极佳的愉悦！🌊作为海洋里最柔嫩多汁的佳肴，生蚝的美味取决于它们生长的水域。四款来自法国的生蚝，有着不同的口感和特色，从淡到浓依次品尝，法国皇御清甜肥美，法国安之莲细腻香甜，法国吉娜清鲜爽脆，法国马奥伦有着香甜的海藻风味，每一只都是来自海洋的最美好最慷慨的馈赠，是一场舌尖上的极致享受！🍮不止生蚝，Oyster Talks的西餐也非常有创意。颗颗弹牙充满&ldquo;爆&rdquo;感的三文鱼籽塔，加入法式酸奶油很好的中和了腥气，带来更浓郁的鲜甜；鹅肝慕斯则包裹在黑松露啫喱之中，抹在黄油面包上，一口下去满满的幸福感！🥘三黄鸡羊肚菌烩饭的出品非常惊艳！细嫩的鸡肉，大棵的羊肚菌，淋上浓郁的酱汁，勾得人口水都要留下来；铺在最下层的烩饭湿润柔软，吸收了汤汁的精华，鲜美又浓郁，让人欲罢不能。🥧还有烤得焦香的苹果挞，看着就令人食指大动，苹果的香甜汁液与挞壳的酥脆口感交织在一起，仿佛在口中跳起了一场美妙的舞蹈。🥂女神节当然要要好好犒劳一下自己啊！去Oyster Talks四度蚝，开启一场充满异国风情的&ldquo;蚝&rdquo;门盛宴吧！ #美食旬味会 #浪漫约会餐厅 #吃一顿海鲜大餐

🦪Oyster Talks Four degrees As a secret base for many lovers in Beijing, you can let you who can&#39;t travel far on the French coast and give your tongue a chance to experience the ocean journey. 🛋️ The whole restaurant is low-key and restrained with deep sea blue and starlight as the background; The bronze-colored terrace, the high wine cellar area, has a drink atmosphere. The aroma of the signature butter garlic bread opens up the appetite, and the moment the oversized oyster platter is served on the table, it is visually excellent! As the most tender and juicy dish in the ocean, the deliciousness of oysters depends on the waters where they grow. Four oysters from France, with different tastes and characteristics, from light to strong taste, the French emperor sweet and fat, the French Anzhilian delicate sweet, the French Gina fresh and crisp, the French Maolun has a sweet seaweed flavor, each one is the best and most generous from the sea. The gift is the ultimate enjoyment on the tip of the tongue! 🍮 Not only oysters, Oyster Talks Western food is also very creative. The salmon seed tower with a sense of &quot;bombing&quot; is full of bullet teeth, and the French sour cream is very good to neutralize the fishy atmosphere, bringing a stronger sweetness; Foie gras mousse is wrapped in black truffles, smeared on butter bread, full of happiness! 🥘 The production of three yellow chicken and lamb belly mushroom rice is very amazing! The delicate chicken, the big lamb belly mushroom, the rich sauce, the population water must be left behind; The bottom layer of rice is moist and soft, absorbing the essence of the soup, delicious and rich, people can&#39;t stop. 🥧 There are also roasted charred apples, which are very moving when you look at it. The sweet juice of the apple is intertwined with the crispy taste of the shell, as if you have a wonderful dance in your mouth. 🥂 Goddess Festival must of course give yourself a good treat! Go to Oyster Talks Four degrees, open a feast of exotic &quot;squats&quot;! #Food Xunweihui #Romantic dating restaurant #Eat a seafood dinner

以前很少会生食生蚝，内心比较抵触&hellip;直到最近朋友带我来了Oyster Talks四度蚝，算是开启了我对生蚝认知的大门。Oyster Talks是京城最早的生蚝专门店之一，在这里能吃到帝都品种最丰富的新鲜生蚝。走进餐厅，满眼是纯粹的深海蓝，质感拉满。手工雕琢的铜质海鲜吧台，装满了全球数十种新鲜上岸的海鲜，当然也包括20多种新鲜空运的异国生蚝&hellip;我们挑选了四种口味的生蚝，法国黄玉生蚝，法国安之莲，法国吉拉多和法国马奥伦&hellip;服务人员建议我们顺时针品尝。&ldquo;一方水土养一方蚝&rdquo;，每款蚝都有不一样的风味与口感，由清甜至浓郁，每一口都是纯正的海洋风味。将清新的柠檬点缀在生蚝肥美的蚝肉上，同海水一同吸入口中，入口嫩滑，鲜甜在唇齿间徘徊，我终于体会到这就是味蕾享受的滋味。前菜鲑鱼籽塔，是春日里的小清新，每一颗鱼籽都装着这个世界上最小的海，推荐直接放入口中，一起在口中嘭嘭爆破，很有意思。鹅肝慕斯，质地柔滑细腻，口感浓郁香醇，直接涂抹在布里欧修面包上，让满足感加倍。烤三黄鸡，光泽诱人，香气弥漫，搭配羊肚菌增添风味，下面铺垫黄酒与芝士调味的意大利米，浓香四溢，香气富有层次在口中展开。最后的法式苹果塔带来视觉与味觉的双重享受，苹果塔金黄酥脆的外皮与酸甜苹果馅一同入口，如同春日暖阳般滋润了味蕾。再搭配香草冰激凌，满足感加倍。🦪Oyster Talks 四度蚝法餐厅地址：工体北路甲2号盈科中心南侧捌坊一层。

I rarely eat raw oysters before, and I was more resistant... Until recently, my friend brought me to Oyster Talks Four degrees oysters, which opened the door to my understanding of oysters. Oyster Talks is one of the earliest specialty oysters in Beijing, where you can eat the most abundant fresh oysters in the Imperial City. Walking into the restaurant, the eyes are pure deep sea blue, the texture is full. Hand-carved copper seafood bar, filled with dozens of fresh seafood ashore around the world, of course, including more than 20 fresh air-freight exotic oysters...We selected four flavors of oysters, French Topaz oysters, French Anzhilian, French Guirado and French Maolun...Service staff recommended We taste it clockwise. &quot;One side of water and soil, one side of the earth&quot;, each has a different flavor and taste, from sweet to rich, each mouth is pure ocean flavor. I finally realized that this is the taste buds enjoying by embellishing fresh lemons on the fat stew, inhaling the mouth with the sea, the entrance is tender and smooth, and the sweetness lingers between the lips and teeth. The pre-vegetable carp seed tower is a small freshness in spring. Every fish seed is loaded with the world&#39;s smallest sea. It is recommended to put it directly in the entrance and blast it together in the mouth. It is very interesting. Foie gras mousse, soft and delicate, rich in flavor, applied directly on the brioche bread, so that the satisfaction is doubled. Roasted three yellow chicken, glamorous, aroma diffuse, with lamb belly fungus added flavor, the following spread yellow wine and cheese flavored Italian rice, full of aroma, rich layer in the mouth. The final French apple tower brings a double enjoyment of sight and taste. The golden and crisp skin of the apple tower is entered with sweet and sour apple filling, which moistens the taste buds like the warm spring sun. With vanilla ice cream, the satisfaction is doubled. 🦪Oyster Talks Sidu Yifa Restaurant Address: 1st floor, Weifang, south of Yingke Center, No. A2, Gongti North Road.

女神月去哪儿吃？陆续推荐几家女性主理的Fine dinning餐厅。上一期推荐了表姐主理的现代日料餐厅高仓&bull;摩登割烹，这一期推荐一家西餐厅&mdash;&mdash;熹燃主理的四度蚝餐厅。四度蚝oyster talks始创于香港，2013年引入北京。它是一家重塑了北京食客吃新鲜空运生蚝概念的餐厅。在此之前，北京餐厅吃到的进口生蚝很多是运到国内后经仿海水池养殖过的，新鲜度和品种风味都大打折扣。oyster talks培养了北京食客对不同原产地、品种的新鲜生蚝的品鉴偏爱。很多饕客第一次吃&ldquo;粉钻&rdquo;&ldquo;翡翠&rdquo;等稀少品种的生蚝，都是在oyster talks尝到哒。品种丰富时，店内一次有近三十种不同产地品种的生蚝可供品鉴。2020年7月因工体改造，oyster talks餐厅的老店关闭，几个月后目前位于盈科中心的oyster talks新店重新开张。迁址重装的新店，有了更符合主理人熹燃设想的空间呈现。环形的蚝吧岛是铜铸手工锻打围面，造型仿佛一只打开的贝壳。客人可以在这里选蚝和观赏现场开蚝。深蓝色的墙面非常有标志性，熹燃是潜水热爱者，她说坐在餐厅里，会有一种潜在深海中的宁静感。来餐厅的客人，特别是女性，都很喜欢在这面墙前拍张打卡照，有一种高级、深邃的质感。藉由新店重张，北京oyster talks的出品也进行了扩展，从以品鉴生蚝为主，扩展为由生蚝品鉴、葡萄酒品鉴、分享型法餐组成的纪念、聚会场景的法餐厅。餐厅每个月都会举办一两场主题葡萄酒品鉴party，有时是自带酒局，有时是餐厅选酒的主题餐酒搭配。3月已办了一场主题party是勃艮第女性酿酒师的酒款们。还有一场女庄主和女酿酒师的酒庄品鉴晚宴也在筹备。oyster talks已经逐渐成为资深精品葡萄酒热爱者的聚集地。一些制作繁复的主打招牌菜，需要客人提前两三天预定，比如&ldquo;惠灵顿&rdquo;酥皮鱼，自制苹果塔、三黄鸡烩饭&hellip;&hellip;我近日去尝到的一些喜欢菜式：🍴鲑鱼子塔保留款前菜。吃到自然咸鲜爆浆的鲑鱼子，就知道这家餐厅出品的新鲜度稳了。🍴生蚝拼盘 这个季节可以吃到吉拉多、皇御、诺曼底珍珠、小太阳等品种，可以配店家自制的红葱醋酱，也可以配柠檬角，配的给柠檬角挤汁的夹子，特别贴心！🍴法式牛蛙腿奶香适中，咸甜平衡，一道没有负担感的法餐菜品。🍴三黄鸡羊肚菌烩饭三黄鸡香气浓，嫩度适中，羊肚菌处理得非常洁净，米饭的熟度控制得刚刚好。🥢自制苹果塔配香草冰淇淋大份苹果饼的用料十足，要从十几斤鲜苹果里精挑细选出来，浓郁的苹果香，自然的焦糖香气，弥漫在慢慢融化的香草冰淇淋中，非常治愈，确实值得提前预定。👣餐厅：北京四度蚝餐厅📍坐标：北京三里屯☁️类别：法餐厅💰消费：&yen;1000/位

Where to eat Goddess Moon? Several female-maintained restaurants are recommended. The last issue recommended the modern Japanese restaurant Takura &bull; Modern Cutting Cook, which is the mainstay of the cousin. This issue recommended a western restaurant, the four-degree restaurant, which is the mainstay. Four-degree restaurant was founded in Hong Kong and introduced to Beijing in 2013. It is a restaurant that reshapes the concept of fresh air oysters for Beijing diners. Before that, many imported oysters eaten by Beijing restaurants were shipped to China and bred by imitation seawater pools, with freshness and variety and flavors greatly reduced. oyster talks Beijing diners have cultivated their preference for tasting fresh oysters of different origins and varieties. Many customers have eaten rare oysters such as &quot;powder diamond&quot; and &quot;emerald&quot; for the first time, and they have tasted them in oyster talks. When the variety is rich, there are nearly 30 varieties of oysters of different origin in the store for tasting. In July 2020, due to the renovation of the work body, the old store of the restaurant was closed, and a few months later the new store in oyster talks currently located in the center of Yingke reopened. The relocation of the new store has a space that is more in line with the main person&#39;s ignition vision. The ring-shaped island of Yuba is a copper cast hand-forged enclosure, shaped like an open shell. Guests can choose the oysters and watch the on-site opening. The dark blue wall is very iconic, and flammation is a diving lover. She said sitting in the restaurant will have a sense of peace in the underlying deep sea. Guests coming to the restaurant, especially women, like to take a punch card photo in front of this wall, with a high-level and deep texture. With the new store re-opening, Beijing oyster talks products have also been expanded, from tasting oysters to the main, expanded to a French restaurant composed of oyster tasting, wine tasting, sharing French food, and party scenes. The restaurant holds one or two themed wine tasting parties every month, sometimes with its own wine bureau, sometimes with the theme of the restaurant&#39;s selection of wines. A theme party has been held in March for the winemakers of Burgundy. There is also a wine tasting dinner for female owners and winemakers. oyster talks has gradually become a gathering place for senior boutique wine lovers. Some of the main signature dishes that make complex dishes need to be booked two or three days in advance, such as &quot;Wellington&quot; bran fish, homemade apple tower, three yellow chicken rice... I have tasted some favorite dishes recently: 🍴 Fish Zita retains the pre-order. Eat naturally salty fresh pulp of the salmon, you know that the restaurant&#39;s freshness is stable. 🍴 Raw Scorpion Platter This season, you can eat varieties such as Guirado, Imperial, Normandy Pearl, Little Sun, and you can also be equipped with the store&#39;s homemade red onion vinegar sauce, or with lemon corners, and the clips for squeezed juice for lemon corners, especially intimate! 🍴 French bullfrog legs milk is moderately fragrant, salty and sweet, and a French dish without a sense of burden. 🍴 Sanhuang chicken and lamb belly mushroom rice three yellow chicken has a strong aroma, moderate tenderness, lamb belly mushroom treatment is very clean, and the ripeness of rice is just controlled. 🥢 Homemade apple tower with vanilla ice cream large apple cake is full of ingredients, to be carefully selected from more than a dozen pounds of fresh apples, rich apple fragrance, natural caramel aroma, diffused in the slowly melting vanilla ice cream, very healing, really worth booking in advance. 👣 Restaurant: Beijing Siduxuan Restaurant 📍 Coordinates: Beijing Sanlitun ☁️ Category: French Restaurant 💰 Consumption: 1000/bit

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