Ingrid Jorud
Google
We booked the chef‘s table, and it was an experience! The chef did an excellent job of balancing vegetables and very unique protein options. We had a group of four and all agreed that the vegetables were the highlight of the meal. The chef focused on fire with grilled cabbage and avocados, green beans as well as the meats. The protein courses were a unique experience, none of the animals was wasted. We enjoyed brain, heart, and intestine. My favorites of the meal were the guinea fowl, green beans, as well as the desert. The chef did a great job with varying textures, acid, and fat compliments.