Michelin star cooked Spanish molecular cuisine, high-altitude tour of taste buds
I didn't expect to play in Nanjing and find a Michelin 2 star restaurant in Spain, which is located on the 28th floor of the Golden Eagle Hotel, with a window overlooking the city's beautiful view of the transparent kitchen room to see the process of cooking. There is also a romantic and beautiful glass fish tank. Although the evening market is the configuration of 1000 per capita, there are more than 200 noon packages per capita at noon. The price is very high. So I made an appointment to try the standard of Nanjing Western food.
From the golden eagle lobby super high-key lobby all the way to the restaurant, the elevator instantly to the restaurant, the door reception staff trained, check the information immediately arranged a meal seat, the entire restaurant in fact is not much space, there are only a few tables by the window, to sit in the landscape location remember to book in advance.
Chef's handmade potato dough: Mix potatoes and flour and hand-cooked into dough, then add soft and tasty salmon and parsley, eat Q. The salmon meat is tender and smooth, and the ripeness is just right, adorned with flying fish seeds, once put into the mouth, it will turn open, no fishy smell. With the Q bullet of potato dough and parsley come the aroma, delicious can not stop.
SOFT EGG Hot Spring Eggs: Hot Spring Eggs are common in Western Restaurant, but this low-temperature, slow-cooked hot spring egg is not only delicious taste, the color value is also 100 points. The hot spring egg is added with delicious soup at the bottom, and the mud made of ginger and spinach adds a fresh and refreshing feeling. "Organic eggs are cooked in a low temperature of 3 hours, then they are slicked and drained with orange-red egg liquid. The slender sweetness is matched by the saltyness of Iberian ham, and when the egg is splashed freely in a bowl with the aroma of ginger." The delicate, smooth multi-layered complex palate is enough to ripple your taste buds and make your index finger move.
Australia for the Micrograzing of M 3+ West Cold Valley in Strip Loin Australia
M3 Ten grades of Western cold, the meat is slightly chewy and tender, and the scent of beef is gushing out with a mouthful of juice. Light crispy skin and twisted turnip gold strips add to the palate, the juices are instantly succulent and juicy at the mouth of the taste buds, the entrance is melted and the celery mud is very smooth, the course is a bit long waiting time, but the taste is good, I don't eat much steak now Yes, I think this amount just enough to eat but not too much, I think it is good.
It is said that A rola himself will fly to this restaurant from time to time to control the product, the overall according to the lunch package, the three dishes are delicious, the dishes are also beautiful, worth brushing. The waiter has explanation on every dish, the change plate is also timely, next and next dishes will also pay attention to the tidy table, worthy of the reputation of Michelin star chef restaurant. If I have the opportunity to come back to Nanjing, I will definitely brush the late market again. Besides the pre-dinner bread is not very my appetite, everything else is good. PS store rests on Tuesday, don't run empty.
The restaurant pays attention to the sense of ceremony. For a meal in Arola, the dining time is usually 2-3 hours. The professionalism of the service staff is extremely high. The ingredients and methods of each dish will be introduced, and the appropriate tableware and table must be changed according to the dish. Will be cleaned at any time. The most expensive western restaurant in Nanjing
The environment is good. Sitting by the window, you can see the night view. It is very interesting. The service is very professional. It will provide services to customers. There are many choices of dishes. The products are more conceptual, a bit like molecular cuisine, pre-dinner bread , Thick soup, staple food, and then dessert, the wine is well opened, the taste is mellow, and it is a place for dates.
not bad. thank you! i will try next time
Arola Nanjing store decoration is simple and not exaggerated, simple is the best! The fully transparent kitchen is arranged in the most conspicuous position of the restaurant, and every movement inside is clear at a glance. The knife and fork are Villeroy & Boch, the steak knife is Lazio, the glass is Riedel, the plate should be cold and hot. For service: If there are too many people, it will be too busy! Pre-dinner bread with exclusive premium limited olive oil, rose sea salt and 2 sauces: black truffle butter, nut butter. Appetizer: Passion Potato Patata Brava, seemingly ordinary and strange, but the method is unique. Cut the potatoes into cylindrical shapes, then dig out a little potato meat, add mayonnaise and chili sauce, which is amazing. Capri Salad Molecular Caprese, Mozzarella cheese, olive oil, tomatoes as raw materials. Birch Caviar Oats Birch Beluga Caviar Rye, unique shape, with shell spoon. Sea Urchin Orange Saffron Sea Urchin Orange Saffron, a sea urchin-shaped container, remembers the rich aroma of saffron. Tiramisu is salty with Tiramisu savory, which is added with onion and meat sprinkled with mushroom powder. It is especially special, but I don't like it. Herring in a jacket Green apple Silodka under coat, lanternfish-shaped utensils make people shine, herring bones are not easy to handle. The main dish is Smoky veloute, Spanish Red Devil Shrimp, Savoy Cabbage, Smoked Black Truffle, Russian-style spices, very good. Red Devil Shrimp, Spain's national treasure, has a fresh and tender taste-known as the most expensive shrimp in the world. Rock Fish, fresh rock fish, ACQUARELLO rice, nettles, Catalan crushed sauce foam, Jerez brandy, did not take care of the Chinese to make it too soft. Wagyu M8 Borsch, Australian M8 Wagyu Beef Tenderloin Borsch Chocolate Sauce, too special, but I still like the usual way! The beef is full and juicy! Desserts can’t help but praise the Russian pastry chef: Daria Ermakova, the pastry chef, for his ingenious creativity and insight. The first dessert, Sweet Brava, echoes the previous appetizer. The pineapple is wrapped in white chocolate, and the sauce inside is red raspberry and coconut sauce. The pineapple is beyond words. The second dessert, Pavlova, is a dessert created by a Russian ballerina. It is named after her. It has multiple red fruits with gold leaf, meringue, and raspberry juice. It's special! The third dessert, Gelato, the color of the three ice creams corresponds to the color of the Italian flag, the taste is unique and the taste is wonderful! The fourth dessert, Petit Fours, Pictures of our flavours, glutinous rice printing paper printed with landmarks of various countries, with three local sauces. The paper is dipped in sauce to eat, it's a wonderful feeling!
The first time I went to the high-end order, the bread at the beginning was a bit sour, similar to the one made at home, the others are quite good, there are two points worthy of praise👍
I said millennium coconut? The service brother immediately said that he might be speaking too fast and did not make it clear, or it might be that I heard it wrong, and the boy responded quickly, so I don’t want to accuse me of hearing it wrong.
Brother took the opportunity to chat with me on a short topic, which not only did not take up too much time for us to eat, but also narrowed the distance with customers, which was humorous. Unlike other stores, like serving robots, there is no emotion.
Sometimes good service may be more important than the quality of the dishes.
When will I go next time, lend me the Rolex in your hand for two days...... (Yes, I am the one with the muscles in the bones💪)