My family has brought forth many great cooks, so I believe I am quite spoilt when it comes to taste, especially with dishes that were signatures to my family cooks.
I recently went to Inverness in Scotland, a beautiful little town with bouncy bridges, tattoos walking through the streets and a river with a standing wave, and while being there went to Nico's.
It is a small enough restaurant that also functions at the hotel's restaurant where it is located. As we had not reserved, we were asked to wait in the bar next door which was decorated with old couches and kettles and horse riding equipment on the walls. We had the menu brought over by the waiter to use the time to select a starter and a main dish which was served as soon as we got the table.
The starter, scallops on a bed of risotto with black pudding and crispy bacon was well arranged and a good size for a starter. The scallops literally melted in my mouth like butter and gave a great contrast to the peppery black pudding (which might have been a bit too peppery for some).
The main was a venisson with celeriac puree and a caramelized apple and also black pudding which seems to be a Scottish must have with every dinner. It was devine. The venisson was cooked perfectly to leave a pink center and melted on the tongue, paired with the caramelized apple and the puree it formed a wonderful combination in my mouth that almost convinced me that I had room enough in my stomach for ordering this superb dish once more.
Nico's restaurant is a must-go in Inverness, the only disappointing thing was that I was too full to enjoy their desserts.
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