- 整體 4
- 食物 4
- 服務 5
- 氛圍 4
I am an absolute sucker for a gorgeous dish, so I decided to book myself a table at ANONA to cap off a two week trip through the Balkans.
I arrived thirty minutes early, was seated promptly by an extremely welcoming maître de, and was left to settle in with my book while the bartender crafted me a cocktail based on my favourite liquor (whiskey) and desired tasting notes (a bit sweet, something fruity and unique).
Appropriately enough I was reading “Eat a Peach” by chef David Chang and had landed on a passage where he recalled a family meal with chefs of different tongues and how the element of not fully knowing what he was eating enriched his experience.
He was absolutely correct.
Though the wait staff (by my count I was served by maybe 5 or 6 different staff members) did their best to cater to my monolingual ignorance, I didn’t always catch the full descriptions of the incredible six courses that were served to me.
There were sea water emulsions, roe, gorgeous proteins, intricately composed savoury sorbets, and so many local flavours that married expertly with the varied textures and temperatures that cohesively came together in an expertly crafted meal.
There were some dishes I favoured over others but I believe for the price and quality of the food, let alone the experience, I would absolutely recommend ANONA.
On top of a unique chefs menu, the restaurant itself is pristine and the staff are incredibly attentive and professional. I did not go more than five minutes without extending thanks to someone for excellent service.
Well done.
