Sunday, May 17, 2009

Costes

Had dinner with friends at Costes on Friday
.
Complimentary appetizers by Chef Miguel Rocha Vieira:
.

Campari-grapefruit sorbet-mousse
- nice & refreshing
- would have been good also as a digestive
.
Strawberry gelee with balsamico
- interesting texture
.

Gaspacho & asparagus mousse
- both very tasty
.
Starter:
.
Roasted provencal vegetables, goat cheese and rocket salad
- in the Hungarian menu it was said to be cannelloni...
- rather big portion, but very good
.
Entree:
. Herb-crusted yellowfin tuna mi-cuit, steamed Asian greens
and radish ice cream
- interesting & light, Asian type of dish
- the vegetables almost like in spring rolls - very good
- liked a lot this surprising meal!
.
Dessert
. The citrus Catalan cream made Costes way
with a blood orange ice cream
- delicious, different kind of texture in crema catalan than usually
.
Complimentary dessert:
.
Macarons, fruit tartalet, marmelade...
.
Interesting ones:

Duck liver creme brulee
- part of the Duck liver Trilogy
.
Dessert Trilogy
.
Rating: 4/5
- excellent service by Budapest standard!
.
Costes
Raday utca 4
IX, Budapest
.

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