Still reading Schwarzmann’s What it takes.
Also reading Superhubs, by Sandra Navidi.
Plus this super whisky book, A Sense of Place, by Dave Broom.
By Bel
Still reading Schwarzmann’s What it takes.
Also reading Superhubs, by Sandra Navidi.
Plus this super whisky book, A Sense of Place, by Dave Broom.
Over at my other place, a review of the splendid Ardbeg Uigeadail.
Sancerre time.
(Shot on iPhone 13 Pro Max.)
By Bel
Over at my other place, an intro to the Campbeltown whisky region.
By Bel
Always a pleasure to visit.
The menu has changed since I was last there, which was sometime before the pandemic.
This new menu is also good. Heavily influenced by North African cuisine. I had the falafel, which was amazing.
The old dessert menu seems to have survived, though. The churros are still there. I would go to this restaurant solely for those churros. Even so, the whole menu is a big hit.