Restaurant Session (in Aachen): Dario&

In the end of October, we went for dinner at Dario&, from chef Dario Breuer.

The table - following the sustainability trend of no table cloths.

I like the chandeliers.

 

As aperitif, a glass of champagne Grande Reserve Brut from Veuve Fourny.

Roger had an espresso Martini.

 

Warm bread and beurre noisette (love it!!)

 

As starter, tuna tartar, pickles, ginger and jus de mer.

[Thunfischtartar, Pickels, Ingwer, Meeresessenz]

With the starter, a glass of 2019 Stückfass Weissburgunder-Chardonnay from the winery Dönnhoff.

 

As main dish, entrecote with 'cool' potatoes, truffles and shiitake.

[Entrecôte, geile Kartofflen, Trüffel und Shiitake]

The 'cool' potatoes are cut in cubes, marinated and deep fried - excellent!

With the main dish, a glass of 2017 Tempranillo Flor de Vetus Toro from Bodegas Vetus.

 

To finish, an espresso macchiato and...

 

 ...pralines.

The restaurant from outside, in the city center of Aachen.

 

Arriving home, someone was waiting for his treats :-)

 

Oct 29th, 2021.