The service is not picky, and the dishes, the seasonings are all excellent, the matching is also very fine, the salmon with sweet beans tastes very good. Four years of Canadian scallop quality, fresh and sweet; Blue lobster pliers I ate a little odor may be the black skin of the feet, it is extenuating; bald butter rice is very good, black truffles are also willing to be a lot of ruthless hands; the final dessert sweetness and layering is also clear.

Trip Gourmet Awards 2023

Refer

The flavor of mellow foie gras is faintly winey, the foie gras is very soft and the tofu is very delicious. The cold vegetables are onion-burned sea cucumber/50g is very sticky. The rice is spread below. Chongqing Xiaoai Mao Xuewang&#39;s upgraded version of Beijing-flavored snacks. The waiter gave it. The snacks are very good. It is not sweet. The oyster is very fresh and tender. The garlic and onion spread below is also good shrimp seed shrimp balls Fresh shrimp is very tender sea urchin purple urchin autumn leaf crab cheese flavor caviar roast duck is very distinctive, duck skin with caviar, roast duck normally eat black truffle abalone 40g abalone tastes good, With Italian rice-shaped noodles dry fried balls, the outer skin is crispy pepper and salt duck rack is very fragrant, very crispy fried pea tip Fresh vegetables Environment: good service: very good

Trip Gourmet Awards

Top 48 Fine Dining 

Wash white teeth, came to this three Qingtan roast goose, never thought of this hearsay, shocked by the goose meat of heaven, but this kind of letter, three people into tigers, can not help but ask good friends, this cold and warm self-knowledge, non-committal meal, why can sell 400 yuan? My friend said, you have to see where you eat, okay?

I thought it would be a flashy restaurant, but after eating it, I completely changed my mind. [Taste] &quot;Simeng grass for 180 days lamb 300g&quot; meat slices are particularly tender, and it is very special to eat with sand onion and ginger. There are three kinds of small ingredients for &quot;sand onion&quot;, which are mutton 🐑, beef 🐂 and seafood 🦞. It is very particular. &quot;Niu Shangnao&quot; with special sauces tasted Suxi burning, which was very pleasantly surprised! &quot;Classic large crispy belly&quot; fresh hair belly is gone, changed to crispy belly, like the name is really crisp and tender. [Environment] In short, this is really a store that does not step on thunder. There will be a wave of Beijing Opera performances for about ten minutes at 7 o&#39;clock and 8 o&#39;clock in the store. There will also be cocktails 🍹 and meat cutter performances, which is very lively. Suitable for friends gatherings and business banquets, I recommend everyone to try ～

Top 15 Restaurants for Views & Experiences

In the evening, I went to Sanlitun Taikoo Li Yushe. The Michelin and gourmet forest recommended restaurant &quot;Jingyatang&quot; for several years. This restaurant has been awarded awards since it opened in 2013. If you want to eat, it is best to book a seat in advance. If you are a member of Cathay Pacific Silver Card or above, remember to stay. For more information, there will be 15% off and welcome drinks. The restaurant is decorated in a modern Chinese theater style. The stage in the center of the dining area in the lobby is the roast duck hanging stove. Diners can explore the whole roast duck cooking process from the transparent glass windows. This time, of course, the focus is to taste their signature roast duck. The duck skin and duck meat are placed on the gourd plate to express the good wishes of Fu Xushouqi for diners. Compared with other roast ducks, the duck skin here is less oily and the entrance is not greasy. In addition to the traditional onion melon sweet sauce, plus peanuts and cantaloupe, taste sweet, plus a duck soup, endless aftertaste. In addition to roast duck, this hive taro milk dumpling and Dandan noodles are also delicious. Their dandan noodles are rich in layers, sweet, sour, bitter and salty, but just right. The taro milk is crispy and delicious, and the sweetness is moderate. As for other dishes, the taste is not bad, the service awareness of the service staff is very strong. No wonder it has been on the list for many years, and it is indeed a well-deserved reputation.

Top 25 Local Restaurants

Wood marriage came to some some, felt the unique atmosphere of the cave restaurant, crazy photos of the young lady filled all corners, we watched next to them, very envious of their love of life.

good environment. The dishes are exquisite. Jazz background music is also very sensational.

服务没有可以挑剔的，再说菜品，调味汁全部上乘，搭配也很精细，鱿鱼配甜豆口感很好。四年的加拿大扇贝品质一流，鲜甜润泽；蓝龙虾的钳子我吃出了一点点异味可能是脚丫子黑皮皮自带的，情有可原；秃黄油炖饭很赞，黑松露也舍得下狠手一大堆；最后的甜品酸甜度以及层次感也分明。

🌈几个月前就说过期待Talib做中餐，你看，😁这不就吃上了。🐟春夏主打全海鲜宴菜单，但时不时有微调，还是主要视时令食材的变化。所以就不那么详细写啦，⚠️挑重点。🌈🌈总体印象：1⃣️中式火花更明显了，无论是选材还是呈现。2⃣️食材更讲究了，品质在逐渐稳定和提升。3⃣️鱼子酱塔/鹅肝/龙虾经典保留，继续好吃。4⃣️道数减少了，体验缩短后稍显不够尽兴。5⃣️Talib的汉字写得，正经不错！

🌈 I said a few months ago that I was looking forward to Talib for Chinese food. You see, 😁 This is not just eaten. 🐟 Spring and Summer mainly focuses on the whole seafood banquet menu, but it is fine-tuned from time to time, and it is mainly based on seasonal ingredients. So it&#39;s not so detailed, ⚠️ pick the key points. 🌈🌈 Overall impression: 1⃣️ Chinese sparks are more obvious, whether it is selected or presented. 2⃣️ The ingredients are more particular, and the quality is gradually stable and improved. 3⃣️ Caviar Tower/Foie Liver/Lobster Classic Reservation, continue to be delicious. 4⃣️ The number of roads has decreased, and the experience is shortened and it is not enough to enjoy. 5⃣️ Talib&#39;s Chinese characters are written, seriously good!

备受瞩目的&quot;Refer&quot;餐厅暂时关闭进行休整。别急，经过几个月的休整期，今年&ldquo;Refer&rdquo;将以全新的面貌再次欢迎大家。说到&ldquo;Refer&rdquo;，不得不提的就是这开放式厨房，一览无余的展示着每一道佳肴从食材到美食的演变过程。客人完全置身于&ldquo;厨房中&rdquo;，享受沉浸式的用餐体验。&ldquo;Refer&rdquo;的成功并非偶然，在冬季菜单上，更是注重食材的无界、烹饪方式的无界。只要适宜，皆可入菜。这里的食物没有固定的模式，只有无尽的创意与创新。主厨Talib就是这样一位不计时间成本的用心之人，他追求平衡美学的精致心态体现在每一个细节之中。在引进优质的食材、最新的烹调技术都做了很多尝试，正是这些创新使得这里的菜品保持着新鲜感。当然，这次的小憩只是为了更好的出发，期待未来，&quot;Refer&quot;重登京城的西餐餐饮的殿堂～

The high-profile Refer restaurant is temporarily closed for rest. Don&#39;t worry, after a few months of rest, this year Refer will welcome you again with a new look. Speaking of &quot;Refer&quot;, it is this open kitchen that shows the evolution of every dish from ingredients to cuisine. Guests are completely in the &quot;kitchen&quot; and enjoy an immersive dining experience. The success of &quot;Refer&quot; is not accidental, and on the winter menu, it pays attention to the unbounded ingredients and the unbounded way of cooking. As long as it is suitable, you can eat. There is no fixed model of food here, only endless creativity and innovation. Chef Talib is such a time-consuming man, his exquisite mindset of balancing aesthetics is reflected in every detail. Many attempts have been made to introduce high-quality ingredients and the latest cooking technology. It is these innovations that keep the dishes here fresh. Of course, this small wonton is just for a better start, looking forward to the future, &quot;Refer&quot; will re-register the hall of Western food and beverage in Beijing ～

哈哈哈说一个细节，卫生间很干净，味道特别好，这个细节真的很戳我！！哈哈哈说一个细节，卫生间很干净，味道特别好，这个细节真的很戳我！！

Hahaha said a detail, the bathroom is very clean, the taste is particularly good, this detail really poke me! ! Hahaha said a detail, the bathroom is very clean, the taste is particularly good, this detail really poke me! !

永远在创新路上的北京Refer主理人Talib Hudda和首尔EVETT主理人Joseph Lidgerwood再次相遇北京，借此展现了他们之间的友谊和合作精神。6年前，他们俩都是初来乍到的外国人，一起探索北京餐饮市场，并一起发掘彼此共同烹饪方式和创作理念。6年后，这两个&ldquo;外来者&rdquo;因为爱情，一个成家北京，一个定居首尔。并分别成为了各自餐厅的主理人，他们不仅在创作理念和追求上有着相似之处，就连他们的餐厅规模也相似&mdash;&mdash;最多容纳20人。这一次味蕾神游天际，两位主厨穿梭于斯堪地纳半岛、伦敦、香港的国际视野和烹饪记忆，将各种美食和食材带回到了北京的餐桌上。6年的相聚，让两位异乡人的友谊更加牢固，也让本次的美食作品更加丰富多元。 #浪漫约会餐厅 #美食林餐厅打卡

Talib Hudda, the Beijing Refer manager, and EVETT manager, Seoul, who are always on the road to innovation, met Beijing again, showing their friendship and cooperation spirit. Six years ago, they were both newcomers to explore the Beijing dining market and explore common cooking and creative ideas. Six years later, the two &quot;foreigners&quot; because of love, one family Beijing, the other settled in Seoul. And they became the managers of their respective restaurants, not only in the creative ideas and pursuits similar, but also their restaurant size is similar - up to 20 people. This time the taste buds traveled the sky, the two chefs shuttled through the international vision and culinary memories of Scandinavia, London and Hong Kong, bringing a variety of cuisines and ingredients back to the table in Beijing. The 6-year gathering has made the friendship of the two foreigners stronger, and the food works this time have been richer and more diverse. #Romantic dating restaurant #Gourmet Lin restaurant punch card

Refer

Attractions Near Refer

Restaurants Near Refer

Hotels Near Refer

Contact Us

About

Other Services