Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
