Blue Hill At Stone Barns

This is an unusual western restaurant. The chef has a lot of imagination and will prepare dishes according to customer needs. As long as you want, you can eat many dishes that are not on the menu. This is very special and makes your dining experience unique and perfect. There is a juice that is as delicious as a milkshake, and it is very rich. I went to eat it again one day later.

The most common way to cook deep-sea cod gadus is to pan-fry it, but here it is just steamed. The meat is particularly white in color and only seasoned with coarse salt to bring out the original flavor. The mussels on the side are even more fresh. The base is a sauce made of elderflower, pumpkin and crab meat, and the taste of the three goes well together. The edge of the bowl is also drizzled with some green oil carefully prepared with basil, spinach and olive, and the edible golden jujube lotus, spore Brussels sprouts and dill also add a unique fragrance.

This restaurant opened in the spring of 2004. One of their special features is the private restaurant, where you can overlook Baicao Garden when dining. It can accommodate up to 14 guests for a party, but reservations must be made two months in advance!

This restaurant is a concept restaurant of New York self-service farm that advocates health.

It is a restaurant with farm ecology as its theme, advocating health