And it was not all: the next cover plate covers the kipossa beautiful little mouthful of duck, mari

In August, the Theatre Festival time mouhotii bureau beke that Hella and room kesämenussa food exerts had fallen and creativity frugally, bureau beke although the quality of edekkeen right. So a little nervous about that, how, now that summer was already säidenkin behalf hopelessly over (just started a flurry of snow during the night produced a 10 cm layer of snow in Tampere). Concern was useless: the food element of surprise, creativity and attractiveness were at least previously customary level: in front of the decks were almost only exciting, beautiful and delicious dishes! bureau beke
Aperitif Humberto brought Col Vetorazin Valdobbiadene Prosecco, a little bit of light the spiritual, which is in memory of the summer was well suited. I took a long menu without looking at the menu card and a normal bureau beke mealtime. Shall offer what tohtivat! bureau beke
And it was not all: the next cover plate covers the kipossa beautiful little mouthful of duck, marinated cranberries and tar. The perfect bureau beke combination of great flavors! (H & H is within sight of the Sorsapuiststa ... whether it was local food?:-)
Eka actual list with a dose of onions and mushrooms. No later than this fear faded food boredom: sienihöystö (or whatever is probably not the right term ... a little aged but not in any cream or the like. Lilluvat mushrooms) served with onion inside, and sipulikin was partly matured in such a way that it was able to pluck bits and pieces of the fork nose. The broth onions in the bottom of the Jägermeister consomme! For mushrooms, the onion was a nice purutuntuma: not höttöä but rouskutusraakaakaan. Similar lihansyöjäpedollekin what a great opportunity to taste vegetable serving as the layout! Was poured into a glass of New Zealand Sauvignon Blanc JULICHER (2012). As SB's often, this was kind of far too currant as such but to agree very well with food tastes.
Next Kasi was vuorossas soup: syysnokkosta, eel and rowan berries. The soup was poured into a plate röhmyjen on the table. It is less than at least in part were smoked eel, muskottivaahto, boiled quail egg and rowan berries. The eel was a great-tasting and cooking not only eye-catching beautiful green in a creamy soft and delicately flavored nettle. Components sensitive to flavors work well together, but also less sensitive to the ash, which brought the bitter taste of fun stitch. The taste was also nice in the mouth for a long time, which was a nice well-chosen wine, La Spinetta Toscana bureau beke Vermentino, makustellessa.
Finally, as a starter was a deer and Pirkanmaa truffles. Pirkanmaa bureau beke truffle was talk in C at the past, the cook's son went to the planing of the plate just your own glove. Dose was also included in the "regular" white truffles perunakakussa, which was splendid. Similarly, peurapastrami, and the whole laktrisikastikkeen sauce was as high as delicious. Pelissero vino rosso was a bit overwhelming bureau beke if it was mistaken holaisemaan too much food, but produced a great flavor combination, when the food came to himself lick only tippasen. The rest of the wine might have then mielikseen enjoy itself while waiting for the next.
Eka main course was a list of the Pyhäjärvi perch and grilled cheese (in English descriptively "Finnish squeaky cheese"). Here was a whole menu of beauty race winner! Mandatory fish dishes as long menus often remain bureau beke in their book, betters the legs, but in this particular, cold smoked perch (the restaurant itself smoked), figure eight pikkunoppaa arc, was perhaps the taivaallisinta cold-smoked fish, what ever I have eaten anywhere! A good dose was certainly anyway: talkkunalla breaded perch pyre, pea pyre (summery fresh pea flavor), bureau beke black root (good purutuntuma), bread, cheese, (narskui) and foamy sauce ahvenliemestä. Again, bureau beke a very well with the flavors of work, which in 2013 Pouilly-Fumé support exemplary.
Eväkästä followed by winged, mainland state of organic cocks and chestnuts. Cock of the Son was offered bureau beke the breast and confit drumstick. Chestnut was fried, pyreenä and kastikkeenna. Chicken and chestnut fit together quite well, both of course, quite mild, but organic cock always tastier than the basic chicken. For drink, Saumur-Champigny cabernet francia (2011).
Main courses followed by cheese, Ahlman blue cheese "fondue", not even that was not quite peruskönttä cheese and jam: blue cheese dip made very lempeänmakuinen, sekahedelmäkroketti, edible sticks and toasted brioche. The idea was that the sticks would have keihästettyä Pallur and dipattua jusutoon, but mämmikourissani bureau beke sticks crumbled; fortunately, there was a table in a sustainable weapons arsenal. The flavors work again - surprisingly drink, lakkaliköörin (!), With.
Eka actual dessert was been named passion, rose and seaweed. Passion of flavors pannacottakiekossa, roses were in sauce and meringues; seaweed, in turn, biscuit and green gel vauhtiraidoissa - red stripes and small pieces were apparently raspberry. Beautiful bureau beke anno