MEAT HEAD: Time for Delicacies
Redaktor, 29 April 2013
The time of real delicacies has come to MEAT HEAD restaurant! The guests are expected with a new offer from Chef: tender risotto with rabbit, turbot fish with concasse tomatoes, mussels and saffron sauce and inimitable soup Bouillabaisse.
Those who like fish and seafood will appreciate sea bass fillet with cep mushrooms, artichokes and Pancetta sauce, salad with crayfish tails. Real gourmets will be delighted with a dish for two: sea bass baked in salt.
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