For the first impression there sometimes but a second chance ... The

For the first impression there sometimes but a second chance ... The "Sudaka" seemed at first glance to me like a rundown Hafenkneipe. Asphalt flooring such as pavement, bare unplastered walls, no tablecloths, no placemats. And the cutlery infected unappetizing in brightly colored plastic bags. Bad. But the service was previously switched on the first light. Lovable joined the waiter my place, away from the noisy South American music in a quiet corner. Competent food plating techniques and excellent food in the picture above, he advised tirelessly guests and the service was exemplary from now until the last goodbye.
The very first thing that came to the table, I enjoy: fried wafer-thin chips of banana, mango and sweet potatoes, and combined with a sharp sauce on perennials and celery base, which was a truly appetizing home.
We continued with Argentine specialties. Moment, Argentine cuisine? Right, which is certainly food plating techniques not the major culinary world directions with typical ground-breaking elements. Much is simple, natural, but tasty, some of the Italian Cuisina imported. The variations of pasta, for example, but they are cooked longer and thus softer than in Bella Italia, the Argentine extreme is a noodle dish consisting of a huge Panzoti (and once more with a spicy sauce). The best way to start a menu is a crisp salad. I chose the classic from Buenos Aires, the "Ensalada food plating techniques del Rio de la Plata". Certainly no great culinary arts as asked, but the interaction of beetroot, food plating techniques palm hearts, green beans, tomatoes, red onions and a mild dressing for once that fit together.
Who goes to an Argentine restaurant, comes to Empanadas not around as an intermediate step. The circular dumplings can be ordered with mozzarella, tomatoes and basil with chicken and olives burst or mature cheese and caramelized onions. I chose a filling with corn and Argentine bechamel sauce. Everything was served without waiting time, the store was running just fine, even without the big time hitters Chakall (real name Eduardo Andres Lopez) was in the house. Chakall has become known through television. food plating techniques "Cooks Chakall" in different food plating techniques formats and cook his own parade show he reached great popularity because he always wears a turban instead of chef's hat. He has designed the menus in Sudaka and given the special flavor and the presentation of the dishes. For Division Parrilla, the specialties that are cooked on the grill, this is hardly necessary, which is in Argentina folklore. Never before have I eaten veal spareribs. It was a unique experience. The roasted flavors from the bone spice up the tender meat, and the Argentinean steak with three different hot sauces were great and at the next table had ordered food plating techniques the grilled beef with rice and black beans a Doctor circle, and the guests were thrilled and boiled beef grilled with the So-Called Chimichurri sauce (with proper chiles) is also not a common dish in Europe.
Carnality is the focus, but that's not all. There are very ordinary fish and there will Chakall borrowing from neighbors Peru. A whole page ceviches (coming food plating techniques from the Inca language and means fresh fish) dominates the menu. When Ceviche Amazonico food plating techniques the market fresh white fish served raw on a slate with wafer-thin onion, chili, mango and seasoned with lime and coriander. A colorful flavor bomb for all the senses. In addition to the whitefish the blanched shrimp, raw tuna and a mix of marinated seafood are the focus.
Even with small portions of the pleasure food plating techniques in enjoying is eventually satisfied, so I tried only tiny morsels of homemade Argentine sausage (a pig-calf mixture) and even sharper than the Spanish chorizo, a trifle with the grilled octopus with chili sauce and a few spoonfuls of unusual stew of my life: a combination food plating techniques of black beans, zucchini, mushrooms and pumpkin as strong coriander was processed again. Chakall called the soup "made for the people".
At dessert are variations of flan, a flavored with vanilla custard with Polynesian darker food plating techniques caramel sauce on the favorites list. From Flan there are flavors without end, as with coconut milk and prunes or caramelized walnuts. Because the presentation was very detailed, and we chose the easiest of the most comprehensive "Postres Card" (desserts), namely the lime mousse with caramelized ginger. Also, this trifle is made perfect with fiery sweetness. For dessert passionate Friends giant plate lures with all the goodies food plating techniques on offer.
The wine list is Natürli