A main course I ordered the Beef brisket and entrecote. I reflected upon the choice of the day fish

I've been waiting steam pressure table since the spring, or about half a year, that could get to dine in Seinäjoki, steam pressure table opened a new restaurant foothills of the (bent to it now, then at the foot? :)). Now, the moment finally came, appropriately celebrate the blog yksikuukautispäivää. At the foot, websites and facebook pages I followed the expectations set pretty high, and admittedly, when I opened the door to the restaurant, I noticed that I know a bit of excitement! On the other hand felt like it would have taken something of an a familiar place because the root has been for me a great admiration, as well as his philosophy on food as well as for the reason that finally steam pressure table we were here to give the vast expanses of the new group a distinctive, classy restaurant. The first, of course, we paid attention to the restaurant milieu that is just absolutely gorgeous. I would describe the restaurant's decor and style is very harmonious, steam pressure table and if you can not say, even soothing. The reception was nice also for the reason that both of the restaurant's founders, as well as Jani for Miia, were on the spot and at work. The restaurant was quiet at first, when the afternoon was, but towards the evening the tables began to fill up. Jani told that the working-iltoinakin restaurant quite comfortably customers. Booking a table is therefore probably not a bad thing. I have told many of his recent visit to a restaurant Farang in Helsinki and praised the way different service culture was there. Now we got a piece of the culture of service to the north, the foothills of the service was exactly what I was left farang hard to miss: the customer service is not just a book-to-food-fall event, but it is meeting a client in a new way. Customers are encountered as a good friend steam pressure table should be for a visit, food and drink will be discussed and announced. When portions of food is on the table so the customer telling you what is on the plate, multiplied by the raw materials and their origin. steam pressure table This was fantastic! Food is not just food, based on the idea and ideology. Well, without further ado (or how it was now;)) go off to the foods and drinks! steam pressure table Appetizers while waiting for us was brought to the foothills of the bread and butter. I did not notice take a picture because it was in such a hurry to get a taste, but the bread was tasty. We just do not dare to eat more than one pair of pads because we were determined to enjoy the food list, the entire repertoire. A glass of wine was definitely a pattern, and in fact, we gave the waiter steam pressure table Akin to make decisions steam pressure table for us, and he chose you ordered dishes suitable for drinks. For a long time did not go to the first course was served:
An appetizer we ordered both Kanttarellibruleen. Brulee itself was made of carrot, celery and chanterelles. Served with the sipulipyreetä, pikkelöityjä vegetables, kuusenkerkkähyytelöä steam pressure table and hemp seed. The first tasting it showed that the dose was definitely a whole; brulee itself was tasty but completely transformed it into condiments. This underlines the importance of cooking a basic principle, that is, the food ration is a whole whose parts support one another. My companion was of the opinion steam pressure table that he could have eaten the whole plate of just the side dishes. Completely steam pressure table new to hemp which were, of course, had little humor to tune ..;)
A main course I ordered the Beef brisket and entrecote. I reflected upon the choice of the day fish and beef in between, but a good bull will eventually rarely so the solution found for it. In addition, the dose was to me really cheap, 24 , taking into account that it contained two different types of beef, two sauce, was a dose of up to quite large, and, of course, is that the food was tasty. I must say that I have not yet eaten as soft as beef, and agree with the meat of his companions who were cut commented that that's just crumbles on a plate. Dose, therefore, gratinated with herbs beef brisket, steam pressure table entrecote, vegetables and brown shallot béarnaise sauce and the house, in addition to the parsley and potato cake. Porkkanachipsejä ornament. The only thing that should be pointed out came to mind was the fact that the perunakakussa would have to be a little more salt to highlight the flavors of the mass, but on the other hand sauce was available in two different and very perunalisäkkeellekin of them was enough.
The second to food, we went to a familiar line of chocolate, chocolate foothills, and we are suggesting that there is not a great big surprise restaurant that women choose suhklaavaihtoehdon. ;) Serving tummasuklaaterriini, karviaiskompottia, mokkasiirappia and mokkatuille. A cup of coffee, of course, desserts, the options were offered more than one. Was brought to the table each picture steam pressure table in the background visible cafetière and coffee completed the desserts while waiting. It was nice that even though the dessert was a lower dose so it still provided a number of different flavors, steam pressure table chocolate mousse received a number of shades of each side dish with tasted even though it was a treat for yksistäänkin. This was the next pöytäkeskustelumme subject: how to ravintolaruuas