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finding a niche in the crowded iondon restaurant market is a challenge. the selection of a kind of kitchen, whether street food, fine eating or a regional based concept allows relatiw easy procurement and a kitchen that can be occupied with specialists. in comparison, the seafood restaurants are nothing new, but it is ambitious to distil the best out of the world's coastlines, and to a certain extent counter-intuitive. while we all know that earthworms in December are not local products, because the air traffic became affordable, there was a return to local ingredients. the idea behind bouillabaisse is to serve the best from all over the world...read more