Biwon restaurant welcomes autumn with a bright seasonal menu from the chef of the Ministry of Foreign Affairs Mustafa.
Mushroom dishes have a special place on the menu: spicy oyster mushrooms, crispy enoki, porcini mushrooms, tart shiitake or bright shimeji.
In Asia, mushrooms are treated with the most reverent attitude, they are cultivated and grown everywhere and all year round. They subtly emphasize the taste and texture of the dish, saturate it with nutrients.
The chef suggested unusual combinations: a roll with wagyu and eel, ramen with mushrooms, fried kimchi rice, seafood soup in the reinterpretation of the author and a slight hint of Tom yam.
We recommend trying soba, mushrooms and miso, and for connoisseurs of spicy flavors – udon, bacon, mushrooms and curry.
The bright autumn of the Biwon restaurant will be special for every guest.
Brand chef Bruno Marino offered lean dishes that especially vividly emphasize the rich flavors of vegetables and fresh herbs in combinations of local regional Italian recipes, to which the maestro has been turning more and more often since becoming head of the Due Forni cuisine.
DUE FORNI's brand chef, Bruno Marino presented an updated menu, with a selection of novelties that can surprise even those who consider themselves connoisseurs of classic Italian cuisine.
