I couldn't appreciate the subtle matters and the stories about how and what the chef was inspired by , inventing the dishes that we tried. If you remove all the epithets, there is no food. Imho
I really liked the cafe, interesting menu, delicious dishes, the chef takes out one of the dishes. The waiters tell us what the dish is made of. The portions are not very large, but very tasty, in principle, they ate, they did not wait long. But we booked a table a month in advance. A very popular place.
Excellent restaurant with original fermentation-based cuisine. It also stands out against the background of standard near-eastern formats and brasseries