Restaurant Tim Raue, I want to give full marks to the taste of the restaurant, which is comparable to my appetite, and the service and environment are also remarkable, which is pretty good. The overall evaluation is better!
It's a Michelin restaurant in the city center. The environment is very good. There are many antique vases in it. The environment is very comfortable, the dishes inside are not bad, the appetizers are also delicious, it is suitable for couples to eat.
In terms of balance, there is nothing at all. There is only one taste, and the seasoning is mainly grapefruit
Seed and lettuce itself. This is very sushi logic.
Another example is wasabi lobster. This dish is very diverse in taste.
Tender, soft tempura wrapped in wasabi sauce, and cauliflower crisp on top, mouth
Feeling rich. However, the mustard is not strong and choking, full of stamina. Refreshing after winding up
The reorganized Peking duck has some seasoning mistakes in my opinion, not that
What an ideal. Desserts are common, and grapefruit appears again.
So, Tim Raue’s dishes are not very subtle, but direct and strong
strong. The materials and flavor patterns are duplicated. Basic skills are generally fine, but
Side dishes such as fried cashew nuts are obviously better. Tim Raue wants to express
Of course not all Asian cuisine. But when these are taken out and condensed,
When I experienced it, it was completely different. I can imagine Michelin giving
The entanglement of scoring here, if there is no documentary or the world 50 these give
High score, maybe only one star here.
Caviar is excellent, with pancakes, pigeon eggs and onions, and is a French aristocrats can enjoy the delicious.
This was the best we have ever had because Rank - including those that are often in the top 10. Food - parking - innovative, positive, not much to be desired ( quite amazing for restaurants of this standard). Service - impeccable, low-key, but thoughtful.