The weekend dinner was packed, everyone was whispering and toasting with the person opposite them, there was just the right amount of liveliness here without being noisy. I ordered a vegetarian salad and pasta for my vegetarian husband, and an extra dessert.

The sauce for the vegetable salad was delicious, made with roasted red peppers, with a strong smoky flavor. The Feiku seafood platter was full of ritual; the Modena balsamic vinegar hazelnut foie gras was plump and sweet, and the fat of the foie gras and the fat of the hazelnuts mixed to create a wonderful aroma; the truffle mushroom risotto was particularly fragrant

周末晚餐座无虚席，大家低声细语和对面的人碰杯，这里有恰到好处的热闹又不喧嚣。给吃素的先生点了素的沙拉和意大利面，又加多一份甜点。蔬菜沙拉的酱汁很好吃，是用烤红椒做的，有浓郁的烟熏味道。翡酷海鲜拼盘仪式感满满的；摩德纳黑醋榛子鹅肝肥美酸甜，鹅肝的油脂和榛子的油脂混合出绝妙的香味；松露蘑菇意式焗饭特别香

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Bremen Market Square

Wallanlagen

Universum Science Center

Schnoor

I ate delicious Western food again! This restaurant was recommended by a colleague. The photos taken in the restaurant are really beautiful, and the dishes are also very good-looking. This is the good thing about Western food hahaha!

Their dishes are basically not bad, and the names are quite complicated, so I won&rsquo;t introduce them one by one (I&rsquo;m lazy). If you have a chance, you must try it hehe!

The first meal after landing was actually at the Thai restaurant in the hotel [Sad][Sad]. . But think about it, Tai and Thai are one family, and the two ends of MEKONG have compatible sour and spicy tastes, so it can be used as a commemoration of the thought of not being able to go to Thailand. . [Erha][Erha] ​

The appetizers were garden salad and cream of mushroom soup, the main course was pan-fried Angus beef tenderloin with seasonal vegetables, the main course was tomato sauce spaghetti, and the dessert was blueberry cheesecake and vanilla ice cream. The presentation was exquisite, the soup was rich, the ingredients were fresh, and the pan-fried beef tenderloin tasted like a tomahawk steak. The dessert was sweet but not greasy, the blueberry sauce and cheese had a rich taste, and the aroma of vanilla lingered on the tip of my nose.

I didn&#39;t expect to eat at the second best restaurant of the year here. The only drawback is that it&#39;s too long, 5 and a half hours, comparable to a 17-course French. It was midnight when we left the restaurant, and the bustle of the street was far beyond the 8 pm in SF.

Weekend dinner seats, everyone whispers and the people opposite to have a cup, there is just the right lively and not noisy. Ordered a vegetarian salad and pasta, plus an extra dessert. The sauce of the vegetable salad is delicious, made with roasted red peppers, with a strong smoky taste. The cool seafood platter is full of rituals; Modena black vinegar dumplings foie gras are fat and sweet, and the fat of foie gras and hazelnuts are mixed with wonderful aromas; the truffle mushroom Italian rice is particularly fragrant

Zum Kuhhirten

Eat delicious Western food again! This is recommended by a colleague. The photos in the store are really beautiful, and the dishes are also very beautiful. Western food is this good hahaha! His dishes are basically not thunder, the names are more complicated and not introduced one by one (thief is lazy), you must try it if you have the opportunity to pass by!

The first dinner on the ground was actually the Thai restaurant in the hotel [Yun Pai] [Yun Pai]. . But think about it too, the family of Yutai, the two ends of MEKONG, the sour and hot tastes are compatible, and it is considered as a memorial to the idea that Thailand can&#39;t go down. . [Erha] [Erha] ​

Appetizer pastoral salad, cream mushroom soup, entree fried Angus beef willow with seasonal vegetables, staple eggplant sauce pasta, dessert blueberry cheesecake, vanilla ice cream. The dishes are exquisite, the soup is rich, the ingredients are fresh, and the fried beef willow is actually the feeling of me eating the battle axe steak. The dessert is sweet and not greasy. The blueberry sauce and cheese are strong. The aroma of vanilla is repeatedly lingering on the tip of my nose.

I didn&#39;t expect to eat the second delicious restaurant this year. The only downside is that it is too long, for 5 and a half hours, and it has a fight with 17-course French. It was midnight when I left the restaurant, and the level of liveliness on the street was even beyond the SF at 8 o&#39;clock in the evening.

The outside of the &quot;oil seal duck legs&quot; is very crisp, and the duck meat inside is very soft. The green beans next to it are mixed with sprouts, and the broccoli has a barbecue smell. We also called one separately. The &quot;French snail&quot; is very fragrant, garlic, butter, basil is very fragrant. &quot;Carbon-roasted small carp&quot; is also special wine, the carp must be a little scorched, the carp is very tender, filled with garlic flavors. &quot;Slow yak ribs&quot; is also very soft, the seasoning is not my preference, but friends like it very much, and called a plate of bread before the meal to wrap this sauce.

It&rsquo;s rare for my girlfriend to come out to eat her super favorite restaurant &rarr;. The product is still as good as ever. There are still many people. The girlfriend who has not touched a good Western food for ten months finally ate her super favorite cream mushroom chicken pasta. I also ate my favorite black truffle tuna fish and potato head, happy

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