Cona - Menú

"so after all recommended. and yahyarawat tortured himself endlessly about how great this restaurant is, I moved to bradford to eat from another "feinen "wünsch be. I came to lunch and even though it was difficult to greet with a smile. I was asked if I wanted to drink, drink, we offered lunch. the starters were a truffle gnocchi. I was told that this recipe was different than normal gnocchi. it was amazing, a wonderful deep of the taste that comes from the trumpets and truffles of the mortal. the gnocchi had a pleasant light texture, a joy to eat...not heavy or stoney as they would find normal gnocchi. I received free ciabatta baked in the house, easily rejoiced with seaweed butter. you can't go wrong with warm roasted fresh bread. net I went for the salt marsh lamb with aubergine and kale. that must be the absolute star judgement. the meat cooked, as the cook intends to be served, was nice delicately moist and melt in mouth. the aubergine was from this world a taste that I 't came over and two that I never had together. the dehydrated kale was wonderful to add the dish with texture and swirl with some acid to cut through the whole thing. if someone knows me, they know I don't make meat. this is now a solid favor. when I go back and find his not on the menu, I will be very unhappy. dessert was baked cake. I had the unfortunate event that a terrible baked cake was bought for me by bakers. the bakery has to take lessons from the chef, because this bakery cake was nothing short of perfection. the correct balance of marmelade and mandele was run through with earth berry mosquitoes, bury them, which they actually transported back to their childhood. a strawberry jam and chocolate floor. I couldn't go without having a chocolate pad. a true certificate for every fine food institute is to get a perfect fondant and this has not fallen under my expectations. oozing hot chocolate beautiful delicate aromatized salted caramel ice cream with pieces sea salt run through and of course the sharpness of the cherry cap that cut through the full of it all. my only grip. more cherry, please. for those who don't like it. you have no idea what you're talking about. I was so impressed by my experience here the afternoon that I met my cousin in the evening and discussed cona, she wanted to make a visit. I had no problem with it. I ended with the seabass with boiled directly with a crunchy skin and baby strain broccoli along with a spinach cream. a lighter meal that was joined together for me as I had literally visited them earlier. dessert this time was a strawberry cheesecake... but don't let them be fooled by the average name. nothing is average here. this restaurant will certainly live up to its hype. my faith in the Semi-Precious Gift is restored. I could not find mistakes with eating or knowing the cook that create these wonderful tellers of the most fantastic aromen. everything is as it should be. the price is as expected with fine eating a little on the expensive side, but as with everything they pay for what they get. the best, freshest ingredients are one of the reasons why the tellers sing and dance with amazing taste and flair. they can not get the nostalgic kindness taste of the strawberry from a pfund a puppy net of asda. not to mention time, careful and processes it must be made a magnificent dessert. what makes this place even more special is the passion and dedication that the owner and creatively shows these exemplary dishes. the creation of the finest ingredients, the skills and knowing that necessary to bring these dishes fully taught themselves together. which, according to my opinion, is the highest form of devotion to the master of his craft, and it prevailed, he has quite certain. this place is certainly at the top of my favorite and I will visit this place again very soon. break tomorrow morning!"