We’ve been going to Sparkling Bistro for the last few years, it used to just be the owner who did everything himself and therefore only had 16 guests a night. He’s since grown the team and the food is better than ever. He uses a lot of pickling and fermenting of regional produce and the wine pairing is really well done. The highlight for me on this ocassion was the Kohlrabi dish and the beef. The cheedar and Jalapeno amouse bouche reminded me of the cheese and onion crisps of my youth in the best possible way
sheiriny on
I appreciate the balance of meat and veggie-centric dishes. Looks beautiful.
2 Comments
We’ve been going to Sparkling Bistro for the last few years, it used to just be the owner who did everything himself and therefore only had 16 guests a night. He’s since grown the team and the food is better than ever. He uses a lot of pickling and fermenting of regional produce and the wine pairing is really well done. The highlight for me on this ocassion was the Kohlrabi dish and the beef. The cheedar and Jalapeno amouse bouche reminded me of the cheese and onion crisps of my youth in the best possible way
I appreciate the balance of meat and veggie-centric dishes. Looks beautiful.