Welcoming:9/10 Menu Choices: 8/10 Food Presentation: 8/10
Food Temperature: 8/10 Food Taste: 16/20 Service: 8/10
Ambiance/Music: 9/10 Architecture/Interior: 9/10 Air Quality: 7/10
Total: 81/100
More about: Wine Tellar2 month
Flooring, slicing (chaine massif)
Insulation
200 lebanese wines
Embalm age, tasting, consulting
78%
Iambelos: la vigne in Greek
Tout tourne autour du vin et d’un couteau
Wine and slicing
The architecture of the place:
- A glass door welcomes you
- Two tables, one seating 7 and the other seating two, with a bar of six
- A roughed wooden floor of like wine boxes
- Wooden walls with isolation
- A stone bar with its thick wooden surface
- An ambiance of burgundy, crushed petals and light wood
- Two fridges, one for cold cuts and the other for cheese
- A wine stellar at the end having the fine supreme wines
- Go up the second floor on the metallic stairs where Najib’s office welcomes you ad a high tables where group tastings are organised
The missing stuff:
- A classical music
- Remove the nylon wraps, Sanita and mimosa
- Didn’t like the red logo
- Remove the coffee machine
- Change the ugly cheap napkins
- Its a bit hot in the place
The wine that accompanied the food:
Kumala, western cape, pinotage Shiraz, 2010. A wine of South Africa
The food we tasted:
- Bread slices in a stainless (satel)
- Sliced zucchini
- Grana Padano Italian cheese
- Comte affine served with potatoes or apples
- Nave
- Emiliano with mango
- Camembert au calvados
- Bria savarin a la truffe noir
- Tomme de chèvre au mare de raisin
- Eggplant Mille feuilletee with halloum heated
- Apple, Comte cheese, apricot, orange zest and cummins
The concept:
- Formula 50$: 50g cheese, 100g charcuterie, 3 vins, Equivalent of a 1/2 bottle per person
- 25,000: 1 wine glass and cheese platter
- 75$ with salmon and Foie Gras or magret. Vin doux and sparkling wine
30,000 and 50,000 droit de bouchon
Afandello (Jalal Nakad) limoncello in lebanon
The details I loved:
- Water in a glass carafe, no plastic bottles shown
- Small porcelain serving plates
- Everything cut immediately
- The salad cognac-like glass is a must see. What a beautiful idea
Signature desserts:
Strawberry salad with rosé liquor
Wild thyme
Rose wines
Brunch for ladies: how to choose wine
Agronomie usj, crete wine marketing,
Enoteca, Phoenicia eau de vie, Kefraya, wine planting and others
Passion of wines and food
Twisting for normal life to living your passion. Receiving, cooking, receiving
Love cooking
It’s not a restaurant but a wine bar
Ourjouan:
The more you seek the more you find
A detailed sticker that makes you want to grab the bottle and look at every single drawing
Fresh tannin that doesn’t need ageing
Searching for the best wines around and making their own label
Nice red color soft on the thought and strong on the palette
Chocolate sausages for dessert
Chocolate with pistachio and another with nuts
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