Burkhard Bacher’s cuisine stems from a project of intersection between the territory and the East. His dishes are embellished by some exotic touch, but there’s more: the products themselves are revisited in an Eastern way.
We sampled some hypnotic dishes such as Potatoes, octopus, eggplants, coconut cream and coffee oil; or the Tortelli with chicken au vin, champignon sauce and soy-cabbage. Then the Roasted duck breast with spiced pineapple, black potatoes, creamed carrots and wasabi. Finally, the Strawberry black-and-white with a minty, Sichuan pepper heart, cocoa oil, smoked cinnamon custard and rice pudding…
docente umanista, musicofilo barocco, gourmand postmoderno dogmatico sul vino e pragmatico col cibo. Collabora anche con Radici Restaurants
