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