Chefs have an experience of working in some of the finest kitchens in Berlin, New York and Paris. In collaboration with working background the kitchen creates modern, seasonal and focused on your pleasure dishes. We provide you with daily self-made bread, sourdough pizza, roasted fish-meat-vegetables and many more.
Butter, vegetable shortening, flour, sugar, baking powder, baking soda, freshly ground black pepper, buttermilk, fresh dill, freshly ground black pepper, cayenne pepper, boneless, skin-on chicken thighs.
Flour, baking powder, salt, sugar, eggs, oil, milk. These waffles are super crisp on the outside and light as a feather inside and so scrumptious!
Butter, all-purpose flour, whole milk, Swiss cheese, Parmesan cheese, eggs, vegetable oil, fresh chives.
Slow-cooked pork belly filled with garlic, chilli & herbs, served with roasted root veg, spiced apple sauce & salsa verde.
With grilled portobello mushrooms, gremolata, triple-cooked chips, balsamic onions & baby watercress.
Baked cod loin topped with a sweet mango glaze. Served with chilli & lime broccoli, citrus crunch potatoes and a sweet cranberry salsa.
Slow-cooked pork belly filled with garlic, chilli & herbs, served with roasted root veg, spiced apple sauce & salsa verde.
Tasty was the first restaurant to ever serve American grown kobe-style beef. Your choice of filet mignon or New York strip.
Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook on the grill; this oven-to-grill method can be done in stages, so there’s no need to baby-sit the ribs. First, coat them all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, brush with the sauce, and let the heat turn the sauce into a sticky glaze.
Fall is the season for pears, and from cocktails to salads, we’re dishing on all the best ways to enjoy every last drop of the sweet bounty.
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them.
From easy no-churn vanilla ice cream to nutty pistachio, we've got plenty of delicious ice cream.