Fortunately, the explosion was able to visit two dedicated gluten -free restaurants: the Askatu bakery and a bar and restaurant.

Since a trailer does not open before 5 p.m., we switched by the Askatu bakery for lunch. Although they were unfortunately out of their signature monster cookies, we enjoyed a wet brownie and a slice of banana bread that had just come out of their ovens. Although they mainly served bakery products, they had a hamburger and special fries offering the week of the Seattle restaurant.

The hamburger was an Olsen farm cake (a pancake of vegan mushroom lentils is also available for vegans) served with lettuce, tomato and ketchup. Bacon and homemade vegan cheese have an additional price. The hamburger, which was perfectly cooked, was served on a millet teff bread alongside sweet potato fries which were served with various spices, including paprika and oregano.

It was delicious and the penalty of having returned for. Although it probably disappears from the menu after the week of the Seattle restaurant, let’s hope, they had enough positive comments to keep it in the menu as a full-time addition.

You can travel in bustle and enjoy the selections of their ordinary menu, but the restaurant had two tasting menus with a prepaid reservation during the week of the Seattle restaurant.

While the experienced menu – at a price of $ 35 per person – came with classics such as the César de Co -Frisier salad, fish and fries and a chocolate mousse, the adventurer menu – at a price of $ 65 per person – gave curious eaters a chance to try Mediterranean cuisine that is generally not offered on their full menu. Naturally, we decided to go with the adventurer’s menu. There were three options in each of the four courses, including choosing, so we chose two among each, which led to a sample of eight different dishes.

First of all, we started with the dukkah shrimp baked in the oven and the shaved fennel. Dukkah is a homemade mixture of nuts, pepper, mint, sesame, cumin and fennel. The dish also included the Meyer Lemon vinaigrette and a pinch of parmesan. We have associated this with Barbanya, which is a dish of Turkish beans served with carrots, tomatoes, pepper, garlic, parsley and olive oil.

In fact, I ended up soaking the shrimp in the bearded man, which was essentially a loose salsa mixed with carrots, peppers and yes … Pinto beans. The executive chief and owner of the executive told us that the dish did not seem popular among the guests, who could have moved away from this name. It was a surprise, but if you add “salsa” to the name and throw crunchy tortilla chips, I don’t think anyone complains. They also serve a delicious slice of baguette with their lobster bisque, which would go well here too.

The second route included roasted Brussels served with a vegan aioli with garlic, piquilo and shallot jam. It was a must in the menu and that I always wanted to try.

I did not know what to expect, but I was surprised by how much I liked the shallot jam.

The gratin cauliflower was covered with peppers, crispy Panko rice and marinated red onion. I was a little disappointed with crisp Panko rice because it did not seem to be much, if necessary, on the dish, but which can refuse the cauliflower covered with hot cheese? The only other option in this menu was the fried white cheddar cheese curd served with apple butter. I would have had that, but as we had twice before, we decided to try something new.

During a return trip, we will certainly revisit fried cheese, and perhaps cauliflower with gratin. It has become so popular that it was added to the menu as a main dish.

The third course included a mixed grill kebab that contained marinated chicken skewers, a beef and lamb kofte, a piece of bibb lettuce, a tzatziki sauce and an olive tapenade. Olive’s tapenade had passed my level of tolerance well, and the chicken skewers were a little too cooked, but that was not the real culmination of this tower.

I was waiting for / feared the moment when we arrived at the wild lasagna with mushrooms since we ordered. The menu said it contained Radicchio, a vegan bechamel and vegan cheeses, and we agreed with that. But when the server took our order, we were asked how familiar we were with vegan cheeses and warned that many customers did not like the dish, which does not appear in the regular menu.

We decided to take a risk and order it anyway, and I can tell you that we did not have lasagna. Instead, we seemed to get lasagna noodles floating in a brown sauce with mushrooms. There was cheese with a melted cheddar on top, but it was not lasagna. It did not look like the image of the menu either, leading us to ask ourselves what we did get.

But it was the dish, and overall, it didn’t have too much taste. It was certainly not as bad as I expected, given the warning. I particularly liked the sauce and I found myself soaking the chicken in that instead of tzatziki.