Jea K.
Google
Didn’t expect to have such a fantastic meal at a winery. The chef here clearly has his own vision—farm-to-table, but with a sharper edge. He leans into bitterness in a way I don’t often see, and while I was skeptical at first, it worked far better than I imagined.
The starters. Instead of chasing acidity, they built appetite with herbs, milky umami, and the occasional nutty layer. That balance of creaminess against bitterness carried through the whole meal. In pumpkin flower with pickled mushrooms, it was the cotta cheese and a leaf topping my server couldn’t quite explain. In the zander, buckwheat noodles and pine nuts. In the foie gras ice cream, cacao nibs. Even in the mains, sauces quietly kept that bitter backbone alive.
Also unlikely combinations of ingredients in most of the dishes. So many ingredients on the plate, none screaming for attention, but somehow it all clicked. Admittedly, my server’s limited English made it easier to stop overanalyzing and just eat.
Wine - My first time trying Eastern European bottles, and the Sipon Furmint was fantastic. Incredible top notes, fragrant, slightly sweet, gently rounded. Honestly, one of my all-time favorite white wine aromas. It paired beautifully with the chef’s bitter-leaning dishes. The Sauvignon V reserve was really good.