First of all the service was super! Second of all AnnaLena now has 2 Michelin…read more
We had a fantastic meal with some really creative dishes, thoughtful flavor combinations, and excellent execution. What stood out most was the balance of flavors and textures throughout the menu. A few dishes were absolute standouts!
The **Argentinian prawn, scallop, and smoked tomato vin blanc** was incredible. The prawn wasfresh, tender, and buttery, while the sauce was rich and bright all at once. Only thing is the scallop mousse was hard to taste A seriously impressive dish. **9.5/10**
The **oyster with shaved foie and steelhead** was a fun combination. The oyster and foie was fresh, sweet, making every bite exciting. The steelhead trout was fresh, minty, and crunchy, adding a nice contrast. **Oyster: 10/10; steelhead: 8.5/10.**
The **radicchio with tempura sweet potato, sesame, and yuzu** was veggie-forward with a bright, sweet sauce that brought everything together nicely. **8/10**
The **pork secreto with melon and romesco** was a fun play on sweet and savory. The cantaloupe was the star of the dish, bringing sweetness and freshness, while the pork provided a rich, beefy flavor and moral support. **8.5/10**
(Not on menu) The **mushroom broth with caramelized sausage** was pure earthy umami, with a beautifully balanced depth of flavor. Simple, comforting, and incredibly satisfying. **10/10**
The **corn pasta** was creamy, sweet, and refreshing. It had a lovely balance that made it feel rich without being too heavy. One of my favorites of the meal. **10/10**
The **beef bavette with apple gochujang and daikon salad roll** was wonderfully tender, with a great balance of sweet, savory, and tangy flavors. The gochujang empanada was perfectly flaky and buttery, while the salad brought a refreshing crunch and bright dressing to cut through the richness. **9/10**
The **goat cheese, goat caramel, and goat white chocolate** dessert was a standout. Creamy, silky, and salty, with a delicious caramel flavor that made the whole combination work beautifully. **10/10**
Finally, the **grape tart with shiso Bavarian cream and filo** was smooth and elegant. I enjoyed the textures, but I would have liked a little more acidity to brighten it up and balance the sweetness. **8/10**
Overall, this was a memorable meal with some seriously impressive cooking. The savory dishes especially excelled at balancing richness, acidity, and texture, and several were easily 10/10 experiences. A great spot for anyone who appreciates creative food and thoughtful flavor combinations!
