I like the decoration of the mineral water bottle in this restaurant. I also love French cuisine. This cooking has improved, especially buckwheat salad, cream mushroom soup and seafood soup. Recently, I have eaten more Western and Japanese food. ​

FISHERMAN'S Seafood

What a lovely start into my birthday week. I enjoyed every bite, though the creations looked way too lovely to eat them. I never thought I would enjoy eating thymus as much as I did, but it exceeded all my expectations. The Hamachi ceviche is something I could eat in bulk. The course with veggie dishes? A pure delight and a masterclass in flavor. And don&#39;t get me started on the desserts, I&#39;m floored. But it wasn&#39;t only the excellent food that rounded out the evening but definitely the service staff who was so welcoming, attentive, dedicated to each of their guests, and who swiftly reacted to requests. It is always lovely when people are 100% dedicated to their craft and show their passion for what they&#39;re doing.

The steamed egg tart is topped with a large sea urchin and 7 years of caviar. Mix it directly while it is hot, and it feels like you don&#39;t need to adjust the taste. The sea urchin&#39;s dense sea smell, combined with the salty sea smell of 7 years of caviar, is really light and very good. The salmon diced with shallow pickles, topped with seven years of oily caviar, sprinkled with crisp, juicy beetroot, full of tough sour bread, bright as the warm sun in winter. I like to eat together with the bread slices before the meal, in the salmon tender refreshing, in the bread full of chewy head, the aftertaste has a hint of elegance. So large chunks of thick cut octopus, that sucker still fully revealed, was covered with 8 years of caviar, that crystal clear, domineering occupied everyone&#39;s mobile phone screen, really willing, it seems that today will be caviar to the end. I thought that such a large amount of caviar entrance, the saltiness would be too much drama, but the entrance was full of soft and slippery, the blasting room was actually fresh fruit fragrance, the fried octopus thought it was tough, I couldn&#39;t think of the thick flesh, and the soft meat was actually the chewing force of the bullet. In the slightly drunken champagne cream sauce, in the flavored sweet pepper, and caviar really sing and mix. Obviously it is tofu soup, put into the dried shellfish seafood, not to mention, the long-legged crab leg meat soup, is already very fresh, even sprinkled into the 5J ham, that wanton incense, directly spread in the thick soup, and then a 9-year-old caviar fried yuan shell accompanied by, I really don&rsquo;t know which way to enter the god &ldquo;fresh&rdquo; is good...or I have prescient, a mouth is destroyed, at this time must be dedicated to the lips and teeth without distraction, in order to feel the moment of sticky caviar in the mouth, the strong milk fragrance lock throat, to bring you a burst of happiness, The aftertaste is still there. White truffle cream bacon pasta with 10 years of caviar, thankfully not giving up the staple food of the night, otherwise it will really regret. The pasta is soft but not rotten, the milk is thick and deep, the white truffle is already fresh, and the caviar for a whole decade is a bit too grand. It was just that the caviar spilled nutty milk, and the cream pasta seemed natural, so that I was not a staple food, but my mouth was honest and I ate it.

This Latin American restaurant is located in a small elegant bungalow, you can order food or taste the experience menu recommended by Nunes. Seafood on the menu accounts for a large proportion, Mexico City has the world&#39;s second largest seafood market after all. Dairy pork, tuna toast, crab meat game, are very good choices.

It is the &quot;old name&quot; of the Western food world, it can be said to be famous, many stars have come here to eat and punch in, there is a famous band once sang here. The taste of the dishes is known for high quality, the exquisite decoration is even more dazzling, friends who have time to find the opportunity to taste. .

His team is the longest! All locals! I am the only tourist. I feel that the soup will not be delicious when I see other people bring the soup out. But please see Figure 7. It not only wrote the six-country text, but also dare to say that it is the best soup! How can I miss... Then it&#39;s tragic... Ordered a vegetarian, and the result was a brain vegetable soup with no technical content, at least eat a healthy one.

The red and prosperous of this restaurant is no less than in other scenes of eating Western food, especially when waiting for a dish, the boss actually enjoyed it for free, too unexpected, can only be said to be a new year [] [laughs but not words] I want to eat too many dishes, I can only stay next time ​​

喜欢这家餐厅的矿泉水瓶子装饰，我也爱法国菜，这家厨艺提升了，特别藜麦沙拉，奶油蘑菇汤和海鲜汤，最近吃西餐日餐比较多。  ​

FISHERMAN'S Seafood

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