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Bests of the Bests

Tanta’s rib eye a lo pobre


Best Meat Dish
Rib eye a lo pobre
Wet-aged beef in chorrillana sauce topped with a fried egg
Kinmont’s salmon tartare


Best Appetizer
Salmon tartare
A fine dice mixed with kicky condiments and ready to spread on housemade crisps
Travelle’s Nutella baklava


Best Dessert
Nutella baklava
Delicate phyllo filled with Nutella ganache and chopped walnuts
The Radler’s Brussels sprouts

The Radler

Best Side Dish
Brussels sprouts
Cooked in Spanish olive oil and tossed with candied ginger
Photos: Anna Knott and Travas Machel
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