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AI summary of what 1 dish mentions say about the food
Flore’s dry-aged spigola alla griglia earns singular praise for its precise, smoky char. The overall vibe is one of refined simplicity, where each ingredient is allowed to shine.
“The base is a dry-aged sea bass aged for 4-5 days just to dry the skin. We barbecue it nice and crispy so we have a very crunchy skin. Then we combine it with a piece of young celeriac, just cooked. And then, a sauce made with the grilled heads of the fish and there is a sauce from roasted yeast.”
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1 creator has covered Flore. Most active: Cosa mangiamo oggi?
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3 giorni sulle Dolomiti con la brigata del SANBRITE, 1 stella Michelin ⭐ · @ 2:08
Flore is a two-Michelin-star restaurant in Amsterdam run by chef Bas van Kranen, who collaborated with Riccardo Gaspari for a four-handed dinner at SanBrite.
Dishes mentioned
Spigola Dry-Aged alla Griglia con Sedano Rapa e Salsa di Lievito
The base is a dry-aged sea bass aged for 4-5 days just to dry the skin. We barbecue it nice and crispy so we have a very crunchy skin. Then we combine it with a piece of young celeriac, just cooked. And then, a sauce made with the grilled heads of the fish and there is a sauce from roasted yeast.
