I still remember the excitement when Michelin introduced the Green Star in 2020. A special mark for restaurants that take sustainability seriously. Places that think about where their ingredients come from and how their actions shape the world around them. Since then this small green symbol helped me choose many meals. More than once the scale tipped to the side of the Green Star when I was deciding where the two of us should go.

So you can imagine my disappointment when Michelin recently removed the option to filter restaurants by the Green Star on their website. They said it was because of a redesign of the portal. Online you will find every possible explanation. Aparently, their website is going under huge reconstruction. Howevber, some claim that the Green Star is not reliable enough because restaurants answer questions about sustainability themselves and Michelin has to trust their word. And yes, maybe that creates some grey areas.

Still, I cannot help imagining a strange little scene. A kind of green star gestapo knocking on the back door of the kitchen, surprising the dishwasher who has just stepped out for a quick cigarette during his first break. A serious voice saying, “Good day, show me where the scraps go” and “I will also need a sample of this carrot, it looks suspiciously perfect.” We probably do not need a green police force, but we do need honesty. And we definitely need to highlight the places that really work hard in this direction.

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Michelin stars aren’t for everyone

Farm to table is, for me, one of the most beautiful things that can happen in this world of food. Nothing compares to a vegetable that comes from a garden only a few minutes away. When that vegetable is grown organically, with permaculture principles, by people who understand their soil as something alive and meaningful, it becomes more than just an ingredient. It becomes poetry on a plate.

This is why I truly hope Michelin finds a clear and fair way to keep awarding Green Stars and to present them properly. They matter. They guide us toward restaurants that respect the land, the farmers and the future. And they remind us that good food is not only about taste, but also about the story behind each ingredient. Respecting your ingredient!

The post Michelin, We Want Green Stars Back! appeared first on Wild 'n' Free Diary.

Atelje Restaurant Ambiance 

During the warm months of the year, you can sit outside and enjoy the peaceful pedestrian avenue. Laid-back atmosphere leads the way also inside the Atelje restaurant, designed with a bistro image in mind.

There you’ll find dark grey walls highlighted with terracotta bricks, vintage wooden chairs, and a handful of artworks. At this point, it is fair to explain the meaning behind the restaurant’s name Atelje, which means studio. There is no secret that Chefs are artists, and at Atelje restaurant, creative plates fuse with the interior.

However, we can imagine a better execution of the interior here. Dark fake plaster would be much better in bright tones and thicker relief would make a difference as well. On the other hand, bricks have their own charm! Which we can’t say about the toilets, though.

Jorg Zupan, Head Chef of Atelje Restaurant 

Young Slovenian Chef with European and Australian experiences loves all good things in life. Naturally, good food comes first, and he builds his plates with sustainable gastronomy in mind. Therefore, Jorg Zupan uses seasonal local ingredients and strives to minimalize packaging. For that reason, they make their bread, pickles, butter, yogurt, kefir, etc. He doesn’t limit himself to only a few influences and techniques. On the contrary, he smoothly bonds cosmopolitan flavors on a continuously changing Atelje menu.

Atelje Restaurant Review

Two or three-course lunch menu is designed to be quick; this means that offer is straightforward. On our visit, we were able to choose between two starter dishes and two mains. In addition to that, the dessert of the day didn’t leave us coldhearted. Here we must admit that we missed the option of an extra dish, which could be vegetarian.

Whether you want to try their tasting menu, you must stop by in the evening. That is when you can enjoy 7-course Atelje Expressions and 9-course Atelje Impressions.

Bread Basket

Each of us got a piece of buckwheat bread with walnuts and a piece of wholegrain sourdough bread. Both had the perfect crust that filled our ears before we got to the moist center. Next to the bread, we got whipped homemade butter, seasoned with yeast extract. We loved the airy cloud that could quickly be mistaken for creamy, yeasty spread.

Appetizers

Beetroot and Blackberry Gazpacho    

This refreshing cold soup presented the best side of the beetroot. Blackberries vivified its sweetness, while the walnuts rounded earthy notes. Finally, the chef added the sour cream and connected everything into a creamy delicacy. We really liked the smooth consistency of the soup and young beetroot leaves that remained clean and glossy till the end. 

Mackerel Salpicon

Eye-catching greens on top of the cucumber wrap were an eye-popping contrast to visible black dots. These spots were made of black garlic paste and were divine umami bombs on a mouth-watering bite. The vacuum compressed cucumber kept definite crunch despite thermal treatment, which deepened its taste. Inside the thin cucumber sheet, was diced mackerel file, seasoned with shallots and mint vinaigrette. Around the long roll, chef drizzled the gravy made of fish stock and chardonnay. 

Mains

Octopuss

The aroma of the pil-pil sauce sent us straight to Thailand, with its seasonings. Chef added some coconut milk and lemongrass to the fish proteins left in the olive oil. With cooked young potato, he uplifted the initial sweetness in the sauce and the octopus. Really, the octopus tentacle was the plate’s star, soft as butter if we may add. 

Katsu Sando 

Slovenian version of the Japanese cutlet sandwich was filled with a tender beef tongue that had a long time to cook, prior frying. Crumbs in which it was fried were crisp and not at all fatty, same goes for the deep-fried onion rings. Fritters were quite the opposite of the soft bread. Its sponge-like texture soaked up the Tonkatsu sauce like a charm. Due to a mixture of the favorite western sauces, some call it the Japanese BBQ sauce. We loved the large bowl of mixed green salad on the side, with emphasis on arugula.

Dessert

Creamy and refreshing summer dessert left us feeling light at the end of the meal. We started the final course with buttermilk ice cream flavored with lemon verbena. Afterward, we focused on the luscious greek yogurt panna cotta topped with fresh strawberries, sage, and sugar braised skinless cherry tomato. The only thing that bothered us a notch was stevia like sweetness in the tomatoes. Nothing outrageous, we prefer different sweeteners, like gula Melaka.

Cheese Course

The cheese course is an excellent opportunity to try different cheeses. Pleasing additions usually accompany the cheese selection, at Atelje restaurant we especially liked the apricot chutney with toothsome mustard seeds. Of course, the classic nuts and dried fruit never disappoint. In our case, we got dried figs and tomato on the side. Another great companion of the cheese plate is wine. Ultimately, both cheese and wine are true artistry. 

BIO sheep and goat cheese, we got at the Atelje restaurant, were from a small family farm. Oresnik’s pastures are pure, unpolluted by the chemicals, full of wild “weeds”; flowers and herbs. Therefore, Oresnik cheese is a true joy to the taste buds with five samples ranging from mild to intense. In their over 20 years of cheesemaking, the Oresnik family personalized French and Dutch influences.

Atelje Restaurant Drinks Menu

Atelje restaurant’s wine menu consists of numerous Slovenian and renowned European wines, plus a handful of Latin American wines. We were over the moon also for the opportunity to choose a dozen organic wines. Also worth mentioning is the wide offer of wines by the glass.

Final Thought

Atelje restaurant might be the place you would want to return, especially if you stop for lunch, as we did. The taste of the dishes was superb and the service was lovely. After all, this is the standard one expects from Michelin starred restaurant. However, there were some flaws but nothing too serious.

For lunch, they serve only a few dishes and we couldn’t make some “serious damage”. Our bellies were more than ready for the degustation menu, which is not on the menu for lunch, only dinner. A great solution for that would be some extra signature dishes, not only cheese plate.

Another flaw is their wine list. At the Atelje Restaurant, they use a modern approach – wine menu on the tablet pc. This is a great idea, especially now in Corona times. Nevertheless, there was only one tablet, and we almost finished our cheese plate, before some wine ordering.

Atelje Restaurant Review Card

• 8.5/10
  ATMOSPHERE – 8.5/10
• 9.0/10
  SERVICE – 9.0/10
• 9.4/10
  PRESENTATION – 9.4/10
• 9.4/10
  FOOD – 9.4/10
• 9.5/10
  DRINKS – 9.5/10
• 9.6/10
  VALUE – 9.6/10

Price and Location

2-course lunch menu with dessert comes at a price at about 33USD, while the 9-course tasting menu costs around 112USD. Here is a link to the location in case you will pay them a visit.

The post Atelje Restaurant Review: Michelin Star in Ljubljana appeared first on Wild 'n' Free Diary.

About Vila Podvin

Dedication to local goods is diverse in this restaurant. It’s not only felt in the dishes but also the atmosphere proves that. We haven’t met a person that would be so passionately involved with the local community like Chef Uros Stefelin is. Everything in the restaurant is local, including the handmade tableware, which has been designed in collaboration with the Slovenian painter Arnol Matjaz and CUDV (center for the work safety and training for people with special needs).

Every first Saturday, Podvin premises host a market where the public can meet the restaurant’s partners. There everyone can find out where Vila Podvin’s food originates from and even purchase some for personal use. Then there is also cookery school for children and grown-ups, plus a summer special event “stake & chocolate”… The event calendar is packed and updated on their website, so click through.

Chef Uros Stefelin

Chef Uros Stefelin is working hard to revive traditional Slovenian cuisine and make it more appealing to future generations. Visual impressions have never been more important than now; no need to deny that. Add to that the flawed view of food in general and dishes of our ancestors are gone. Anyway, the meeting point between old and new is Chef’s creativity. He’s stunning creations are developed by modern cooking techniques and personal memories. In addition to that, neighboring Italian cuisine influenced the Slovenian cooking style, and so did France.

Ambiance 

On a warm day, one can enjoy al fresco dining experience under or near the tall trees. Although indoors offers a cozy and intimate place to go for the colder days. Inside the Vila Podvin restaurant, you can appreciate the arched ceiling made of red bricks and stained-glass windows. The color theme is earthy and gives away the homely vibe with a fireplace. A connection to the outside world is the art exhibition art.

Vila Podvin Food Review

Get ready for some delicious Slovene Nouvelle cuisine based on sustainable gastronomy. We must admit, eating the food grown as close as possible gave us double pleasure. That is why we dared to address the dishes through old wisdom.

Hors d’oeuvre

Time Makes Memories Golden

We began our lunch with a nourishing dish in an eggshell. This rustic perfection has propper old school roots. With modern execution, it got transformed into the perfect pleasure. Not only is it utterly beautiful to look at, for us carnivores, but it also pays tribute to the traditional breakfast. Potato foam introduces the heart-warming bite, filled with runny egg yolk and polenta. Let’s not forget the rinds, another traditional regional addition. 

Play by Ear

Tiny cones filled us with intense flavors that played out like a symphony. Starting with the perfectly tuned horseradish mayo that supplied mellow piquancy to the smoked trout. In fact, the relish smoothened the transition between the firm meat and crisp dough. Then, there was a beautiful parsley leaf for a stimulating effect.

Bread & Butter

Freshly baked sourdough bread tasted like heaven and had an insanely crisp crust. As if that wasn’t enough, Chef Stefelin served it with infused butter stripes. Each butter stripe brought out something new from already very flavourful bread. For example, beetroot appealed to the grounding sweetness while nuts rounded its depth. 

Appetizers

Actions Speak Louder Than Words

Slow-cooked slices of the marinated bovine tongue were tender, juicy, and full of flavor. It went wonderfully with fine-tuned horseradish mayonnaise and salad. However, it became a delicacy when eaten together with black walnuts, quail egg, and local cheese.

Soup

Beauty is Only Skin Deep

Both sunchoke and mushroom soup hugged us from the inside. Naturally, the thick sunchoke soup was lighter, especially when combined with the yogurt foam. For extra flavor and bite, Chef garnished the soup with crisp fried parsley leaves and sunchoke chips. He did the same with the dried fennel and pea sprout on top of mushroom soup. Here and there, they cut through the combination of wild mushroom foam and smooth potato soup.

Hot Starters

A Chain is Only as Strong as its Weakest Link

Sealed ravioli kept the filling inside without the option of escaping. Lack of weak links allowed us to get the Bohinj cheese filling in abundance. This beautiful dish continued to evolve with mushroom foam, creamy quail egg yolk, and toothsome autumn salad. 

Absence Makes the Heart Grow Fonder

Late autumn used to be reserved for the pig slaughter and village life fussed over the winter food storage. One of the traditional dishes prepared during that time used to be the blood sausage, filled with buckwheat and different seasonings. In respect to the tradition, Chef kept the filling classic but deconstructed it for a more attractive appearance. Appetizing look continued with the thick potato foam, truffles, and fried turnips.

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Main Dishes

Where Love Sets the Table Food Tastes at its Best

Ians’ main dish was a Slovenian meat classic – piglet. There is no need to say it was prepared perfectly because the photo says it all. Crispy skin and juicy meat in a company of mixed beans, red cabbage, apples, and parsley root.

Art Finds its Food Everywhere

I have a statement to make! This is the second-best grilled octopus, after the one we had in Lefkada, Greece. Looks like chef Uros is well aware of how to prepare seafood and satisfy even the most demanding guests.

Dessert

What is Essential is Invisible to the Eye

Our first dessert was a mysterious one, because of the sunchoke sheet stretched across the bowl. Once we broke through, we were taken aback by the aroma of sweet pear, pumpkin, and mint. In the middle of it, we also got some chestnut sauce and delicate meringue. Numerous flavors and textures kept opening new horizons up until the last mouthful. 

All Good Things Come to An End

We finished our feast at the Vila Podvin with an absolutely delicious dessert. As a matter of fact, we loved the dashing twists on the seasonal ingredients. First, we stopped at the chocolate chestnut mousse and apple ice cream. Then we couldn’t get enough of the orange & pumpkin sauce with panna cotta on the side. Truth be told, we almost run out of it before having that one perfect bite where everything is included. Nevertheless, it was enough and spot on.

Conclusion

Their style reminds me of Repovz, where the line between modern and traditional is thin. However, it never ever gets crossed but rather play with all your senses. Slovenian cuisine is thrilling and people like Uros are making it sure it will rise out from the ashes and show the world glorious Slovenian taste.

Vila Podvin Review Card

• 9.3/10
  ATMOSPHERE – 9.3/10
• 9.4/10
  SERVICE – 9.4/10
• 9.6/10
  PRESENTATION – 9.6/10
• 9.6/10
  FOOD – 9.6/10
• 9.3/10
  DRINKS – 9.3/10
• 9.7/10
  VALUE – 9.7/10

Price and Location

The 8-course degustation menu at Vila Podvin will cost you about 100 USD per person. Here is a link to the location in case you will give a try at this Michelin restaurant.

The post Vila Podvin Review: Nouvelle Cuisine appeared first on Wild 'n' Free Diary.

Saawaan Drinks Menu

Saawaan drinks menu is oriented towards the world’s wines and Fhaang forest tea, but it also includes Bangkok soda, water, and beer. You’ll have the biggest freedom of choice when choosing the bottle of wine, although wine per glass is well thought out. 

Saawaan Tea Pairing

Saawaan is one of a few fine dining restaurants in Bangkok, where you can have your meal paired with tea. Probably the only one where you can taste six different specimens in one evening. To our slight disappointment, the tea repeated itself three times, but that doesn’t mean it didn’t fit with the dish. On the contrary, it paired wonderfully, but we longed for some extras. Maybe some smoked tea next to the charcoaled dish…

Forest Teas by Fhaang

To say nothing of the sustainable, forest-friendly Thai tea by Fhaang would be a crime; after all, they are focusing on freestyle growing tea trees and not the usual tea plantations. Their focus is to spread awareness of native Northern Thai tea plant (Camellia Sinensis Aassamica) through making high-quality tea. No logging, no pesticides, and no herbicides, with business in the hands of local people, sounds like a dream. Ian and I support the eco-friendly practice that brings local people a brighter future with all our hearts. That is why we were more than happy to toast to our dinner with some hot brew.

Saawaan Wine Pairing

At Saawan, you can enjoy your degustation menu with pairing wines. Presented wines are from France, Spain, Italy and Australia, but that can change as the seasonal menu changes.

The Food at One Michelin Star, Saawaan Restaurant

Given that Thai cuisine is known for its balance between salty-sweet-sour-spicy flavors expect all of them in many dishes. In the light of respecting the Thai cooking tradition Chef Sujira ‘Aom’ Pongmorn, prepares some of the dishes “old school style” using fermentation, grilling, steaming and stir-frying. While modern cooking techniques include foams and a slow cooking technique known as Sous vide, among others. Awareness that every dish is firstly enjoyed with eyes is also part of Thai food carvings, but at Saawaan, the art of plating is done only in the modern style, and there is nothing wrong with it.

Seasonal 9-Course Tasting Menu for Our Saawaan Bangkok Review

In the Saawaan Bangkok review below we’ll go through individual dishes through Wild and Free diary experience. We loved spicy Thai flavors and aromatic dishes created by both Chef de cuisine and pastry Chef. Here we have to point out that not everything is produced in Thailand but the majority is.

Amuse Buche

Heart-warming first bite consisted of purple yam blini topped with a reduction of coconut chicken soup and Oscietra caviar finishing touch. By the way, Oscietra or Ossetra caviar is most prized and Saawaan imports it from France. This Thai take on the Russian classic is about creamy deliciousness refreshed by freshly grated kaffir lime zest. 

Tea Pairing: Kombucha Tea

  Probably nothing fits better at the beginning of the meal than kombucha tea. I loved the tiny cuppa, which made absolute sense due to the strong homemade brew. By all means, it wasn’t kombucha vinegar, it still retained some sweetness and it provided a beneficial foundation for all that followed. 

Raw

Sea urchin resting on top of the fruit salad sure looked tempting, even though it was served inside its shell with still attached black spines. Quite a dramatic plate that might scare you a little, but eating it with a spoon was easy and safe. Leading taste without any doubt belonged to sea urchin’s creaminess and sweetness even when eaten with the powerful salad seasonings like ginger, lemongrass, chili, and mint. Although without delay Madan fruit added a firm yet sour crunch.

Tea Pairing: Steamed Assamica Green Tea

Tea with earthy and vegetal taste on the first note, but it also hides a hint of seaweed inside it. Precisely that was just the perfect match to this dish in addition to tea’s ability to prolong the creaminess. 

Dip

“See who you eat” approach also made sense when rice paddy crab’s shell converted into the dipping vessel. The thick dip was made of seasoned rice field crab’s guts and roe, known under catchier name crab butter or crab fat. Actually, this part of the crab gets discarded too often, but once you try the real deal, you’ll lick your fingers. We sure did! It was fun unwrapping the burned banana leaf before reaching the aromatic sticky rice cooked in coconut milk.

Tea Pairing: Steamed Assamica Green Tea

Vegetal notes in the tea served as a light contrast towards the thick dip. 

Fermented

The star of the plate was the fermented Black Berkshire pig, also known as Kurobuta pork. This pork is celebrated for its juiciness coming from marbling texture and rich taste. Through a week-long fermentation, its taste only developed and meet got even more tender. Before we got it on the table it received yet another treatment with a quick dip in the hot oil. Another fermented item on the plate was the one-minute cucumber pickles with a really refreshing taste. In the light of intense flavors, even the fried rice stood its ground with the help of red curry seasonings.

Tea Pairing: Lanna Black Tea

Free-grown black tea from Chiang Mai cleaned the palate between the bites and revived the chili heat. Regardless of intensified heat, we tasted some dried plums while aroma indicated some dried figs.

Boiled

Slow-cooked beef soup seasoned with Thai herbs and leafy vine Bai Ya Nang. Although the Bai Ya Nang is known to be pretty much tasteless, it is packed with health benefits. No wonder it has been used in traditional Southeast Asian medicine! Honestly, this soup at large felt like a medicine, a very aromatic and intense rebound broth. After 8 hours of braising, a piece of hump beef released plenty of flavors and reached the desired tenderness. Indeed, marbled meat was so soft that we wouldn’t have known it was there without munching on it for a second. Separating it from the soup to taste it was the key, probably because the broth was too salty to our taste.

Tea Pairing: Lanna Black Tea

At this point, I must admit that the soup wasn’t my favorite Saawaan dish but tea fixed the biggest flaws. It not only lowered the saltiness and added a little bit of roasty flavor to the tongue but also presented slight sweetness to the aftertaste.

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Palate Cleanser: Miang

Miang literally means “food wrapped in leaf” and we got a neat quenelle in the middle of the shiny betel leaf. This type of snack is part of an old Northern Thai tradition that continues to this day. The minimalistic presentation left the expectations to roam free, but nothing could prepare us for the following; a combination of tangy sourness coming from fermented wild tea leaves and betel leaf’s sweetness. This bite leaves diners with only two options; love it or hate it. We loved it! I guess princess Dara Rasmi was hoping for the same “love it” feedback when she introduced her Miang version to King Rama V.

Stir-Fry

If there would be an option to have one dish on the Saawaan degustation menu twice, this is the one Wild ‘n’ Free Diary would select. There are a few reasons for this with the first and most significant one affecting the wonderfully prepared sator beans or stinky beans. This was the first time Ian agreed to eat them, let’s say a miracle happened.

As we learned, the secret for diminishing bean’s pungent aroma lies in the preparation. The trick is to cook stinky beans over the charcoal, while seeds are still sealed inside the pod. Later Chef pealed and seasoned them with some coconut milk, cashew nuts and stir-fried everything together with some yellow curry paste. Freshly ground sprinkles of dried crab roe with kaffir lime leaves also didn’t hurt. Plus, they lifted the stir-fried Mud Crab claw.

Tea Pairing: Jungle Oolong

As the name indicates, this tea grows wild in the jungle so hand-picking it can be a challenge. After harvesting, the half-oxidized tea leaves develop slightly sour taste with hay connecting the grassy aroma. Its aroma of freshly cut grass caught me by surprise and indicated that a very special cuppa stands in front of me. Here we must admit that slight fermentation of wild tea leaves really enchanted us and made Jungle Oolong our favorite brew on the Saawaan tea pairing menu. 

 Charcoaled

Colorful papaya salad never looked better, and we loved some extra time for admiration. In no time chef arrived at our table with smoked quail inside a big clay pot. What is special about organic quails served at Saawaan is that they are fed coconut. I swear I could taste it! Maybe that was due to the stuffing or maybe the tomato sauce had a splash of coconut milk in it. It doesn’t really matter; the point is that charcoaled dish tasted great with noticeable charcoal characteristics.

Tea Pairing: Lanna Silver Needle

This fine tea has a slightly sweet aroma and vegetal character with a light astringent taste. Paring it next to the juvenile quail reduced the intense flavors and lengthened its sweetness simultaneously.

Curry

Curry is a staple in Thai cuisine and is often eaten as a stand-alone dish just pored over rice. At one Michelin star Saawaan restaurant, we got to taste a few different curries before this one and none of them felt like Penang curry. This type of red Thai curry has peanuts in it and it’s sweeter than any other. Its sweetness matched the BBQ-ed eggplant and Andaman black Grouper file. If it weren’t for coconut milk in the curry, it would be overpowering but the fish had a backup. Solid enhancement appeared as the deep-fried fish crumble. 

 Tea Pairing: Lanna Silver Needle

Velvety mouthfeel nourished the taste buds while tea’s lightness welcomed the perfectly cooked Grouper fish.

Wine Hint

If you skipped the wine pairing and crave a glass, we advise you to pair the Curry dish with Zind Humbrecht Pinot Gris Turckheim. It’s a great match.

Dessert

The final part of our Saawaan Bangkok Review is a dessert. This sweet journey started with refreshing tamarind sorbet beside aromatic jasmine meringue sticks. The last touch to this divine treat can easily escape the eye, but sprinkles of salt and chili are there for the wow factor. When we captured everything, they turned the sourness down a notch and deepened the taste. Tea pairing doesn’t come with this palate cleanser, but I dared to dream about iced jasmine tea.

Deconstructed Traditional Thai Dessert ‘Gluai Buat Chii’

Cooked banana in coconut milk is easy, actually idiot proof simple. Although this may be true for the Chef Paper’s inspiration, her creation is far from easy. It’s a show-stopping case with beautiful eye candy and complex tasting explosion of textures. Just like in the original, you can’t miss the comforting taste of cooked banana and sweet coconut cream is also right there. Then you get the Michelin star goodies that form a tropical dream with trendy caramelized white chocolate code-named the blond chocolate. 

Tea Pairing: Lanna Oolong Tea

Buttery tones go hand in hand with the fulfilling dessert and the same goes for a slight bitterness. In the end, it completely cleared the palate so we could have a fresh start whenever we pleased. 

Sweet Farewell

Flowers are important in Thai culture not only as a seasoning but also as an offering. Floral chains, for example, are present everywhere, not only at the Buddhist temples. We’ve seen the white crown flowers on many garlands but never an edible one. As expected, white crown flower-shaped meringue tasted like flowers. Well as a cloud of jasmine flowers, to be more specific. That was just one part of the floral chain and only one of the petit fours. This extended Saawaan Bangkok Review too long anyways, so I’ll say one more thing about the durian chocolate truffle. You’ll love it even if you don’t like durian.

Conclusion

Despite the apparent respect for the original food we felt at home with the modern presentation and attentive staff. Dinner at Saawaan will stay in our memory for a long time. If you are thinking about trying their food, we can only encourage you. I hope you liked our Saawaan Bangkok Review, see you next time.

Saawaan Bangkok Review Card

• 8.6/10
  ATMOSPHERE – 8.6/10
• 9.2/10
  SERVICE – 9.2/10
• 9.4/10
  PRESENTATION – 9.4/10
• 9.3/10
  FOOD – 9.3/10
• 9.2/10
  DRINKS – 9.2/10
• 9.3/10
  VALUE – 9.3/10

Price and Location

Degustation menu like we had for this delicious Saawaan Restaurant Review will cost you about 95 USD per person. For wine pairing, you will add an extra 75 USD, while tea pairing will settle at 26 USD. Here is the location of the Saawaan Restaurant.

The post Saawaan Bangkok Review: One Michelin And More appeared first on Wild 'n' Free Diary.