Regional slow good at its best

The amuse bouche opened an exciting journey through a slow food menu where a lot of ingredients were previously pickled, cooked for a long time or otherwise in a long process prepared. My favorite was a vegetarian liver praline which had really the consistency of a liver but with a much more complex and refined taste. The whole menu surprised with refined regional products combined to a wonderful tasting experience. The way the food was prepared reminded me of molecular kitchen even though much more straight forward. Very special.