Before serving, have a cup of [hot red wine] cooked every day. The selected quality of red wine is slightly better. The taste is sour and sweet. After drinking a sip, the whole body is warm. It is especially suitable for winter soft and delicate potato cakes with a rich paella sauce. The paella and potato cakes are soaked in soup. The paella is full of ingredients, prawns, seafood, steak...the price is not expensive and good.

VaiVai Bremen

An art restaurant hidden in the alley. The painter, boss, and chef have multiple identities, and the boss&#39;s oil paintings are hung in every corner. The dishes are full of color and fragrance, as creative as his oil paintings. I like the garlic bread and pumpkin soup here ......

The powder is really delicious. I used to like noodles. I ate clear soup noodles. After I went to Wuhan, I fell in love with various powdered lemon noodles. It was so delicious. I finally understood that the sweet spicy sauce lemon juice mixed powder was delicious. I cried Vietnamese food. This kind of light but very flavorful thing. Too appetizing for me ​ More bowls of curry is perfect

What a lovely start into my birthday week. I enjoyed every bite, though the creations looked way too lovely to eat them. I never thought I would enjoy eating thymus as much as I did, but it exceeded all my expectations. The Hamachi ceviche is something I could eat in bulk. The course with veggie dishes? A pure delight and a masterclass in flavor. And don&#39;t get me started on the desserts, I&#39;m floored. But it wasn&#39;t only the excellent food that rounded out the evening but definitely the service staff who was so welcoming, attentive, dedicated to each of their guests, and who swiftly reacted to requests. It is always lovely when people are 100% dedicated to their craft and show their passion for what they&#39;re doing.

The steamed egg custard is topped with large sea urchins and 7-year-old caviar. Mix them while they are hot, and you don&#39;t even need to adjust the taste. The seawater flavor from the dense sea urchins and the light ocean flavor from the salty and fresh 7-year-old caviar are indeed very light and delicious.

The lightly marinated salmon cubes are topped with the same 7-year-old plump and shiny caviar, sprinkled with crisp and juicy bright beetroots, and the tough sour bread is as bright as the warm sunshine in winter. I like to eat it with the bread slices before the meal. In the tender and refreshing salmon and the chewy bread, there is a hint of elegant sweetness in the aftertaste.

Such a large piece of thick-cut octopus, with its suckers still fully exposed, was covered with 8-year-old caviar. The crystal clear caviar dominated everyone&#39;s mobile phone screen. It was really worth it. It seems that the caviar was used to the end today. I thought that such a large amount of caviar would be too salty to steal the show, but it was rich, soft and smooth, and the fresh fruity fragrance burst out. I thought the seared octopus was tough, but the thick meat was chewy and bouncy. In the slightly intoxicating champagne cream sauce and the flavor of sweet pepper, it really sang in harmony with the caviar, and it was very harmonious.

It was obviously tofu soup, but it was not only filled with dried scallops and seafood, but also with the thick soup of long-legged crab legs, which was already very delicious. It was even sprinkled with 5J ham, and the unbridled smoked aroma spread directly in the thick soup. A pan-fried scallop with 9-year-old caviar was also served. I really didn&#39;t know which &quot;freshness&quot; to put in my mouth first... Or maybe I had foresight and finished the scallop in one bite. At this time, I must be devoted and purse my lips and teeth without any distractions to feel the moment when the sticky caviar bursts in my mouth. The rich milky aroma locks my throat and brings you a burst of happiness. I tsk, and the aftertaste is still there on my tongue.

White truffle cream bacon pasta with 10-year-old caviar. Fortunately, I didn&#39;t give up the main course that night, otherwise I would really regret it. The pasta was cooked soft but not rotten, with a thick and deep milky aroma. The white truffle was already fresh and fragrant, and it was paired with 10-year-old caviar, which was a bit too grand. The nutty milk aroma of the caviar seemed to go perfectly with the creamy pasta, and even though I claimed that it was not a staple food, I still ate it all up.

The first time I came to Bremen, I felt so old city. My friend took me to eat Bremen characteristics Bremer Pannfisch It seems that several kinds of fish are mixed together. I gave a Chinese name fish stew pot. Everyone has the opportunity to try [screw mouth] ​

上餐前先来一杯【热红酒】每天现煮，精选的品质稍微好一些的红酒，口感酸酸甜甜的，喝完一口整个身子都温热起来啦，特别适合冬天绵软细腻的土豆饼搭配上酱汁浓郁的海鲜饭，浸满了汤汁的海鲜饭和土豆饼一口下好享受，海鲜饭用料十足，大虾、海鲜、牛排&hellip;价格不贵又好

Have a glass of [mulled wine] before the meal. It is freshly brewed every day. The selected red wine is slightly better in quality. It tastes sour and sweet. After drinking it, the whole body is warmed up. It is especially suitable for winter. The soft and delicate potato cakes are paired with the seafood rice with rich sauce. The seafood rice and potato cakes soaked in soup are very enjoyable. The seafood rice is full of ingredients, including prawns, seafood, steak... The price is not expensive and good

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It was my first time in Bremen. I felt it was such an ancient city. My friend took me to Bremen Ratskeller to eat Bremen Pannfisch, a specialty of Bremen. It seemed to be stewed with several kinds of fish. I gave it a Chinese name, mixed fish stew. If you have a chance, you can try it [gluttonous] ​

The last time and this hot devil some differences, for the last time too spicy, but feel that this time is more pleasant, you can eat tomato low sour sauce fragrance, so that every ingredients play a sense of existence, spicy and sweet and sour. At the same time, there is a logo leopard coat, and the kiln hot and speedy roast juice. In addition to the thin and tough bottom of the cake, the aroma of flour coexists. It is said that the flour is also from Italy. .Many steak shops in Australia have either increased prices or replaced them due to trade reasons. Seeing that cat also added a relatively high cost-effective American steak, remember to eat at least 200. We still share the T bones, the thick cut is very enjoyable, the oil side of the cold part of the oil revealed the incense of charcoal roasting, and I guessed it was baked on the charcoal fire.

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