Previously neglected, non-prime cuts of meat are now the highlights. See 3 restaurants that offers these cuts.
Mashed potatoes make company to the ox cheek in the Daniela Bravin's restaurant. In the intimate atmosphere of sommelière Daniela Bravin´s restaurant, the highlight is the wine. She suggests vintages harmonizing with dishes such as salad with chicken hearts and breaded veal with creamed corn. The basement bar invites us to sip a variety of wines by the glass.
Serves braised ox tongue with gohan (Japanese rice). A sign says it loud and clear: "no sushi, no sashimi". The dining venue dispenses with raw fish and focus on more elaborate Japanese cuisine. The menu also offers Korean dishes, such as pork, chicken and vegetable stew. Most popular among the appetizers is pork belly cooked in soy sauce.
The pig's foot comes with foie gras mousseline and black-eyed peas. The modern dining room has an intimate feel. In charge of the kitchen, Alberto Landgraf spends hours crafting his contemporary creations. His skill is revealed at the table, in dishes such as the grilled octopus with sweet corn, black garlic, broccoli and vegetable broth.