Obviously, cooked with love and care, and knowing full well that can look forward to a rich meal, c

Quite recently opened its doors to the restaurant Cru. Cru'd is not difficult to find, it is located in the Old Town, particularly in Viru street, so along Viru Street toward City Hall should keep getting a run to the left side of the street, and then keep your eyes open. Hides itself in the same house, and referring Cru label is seen in the Viru street. Attendance is a small cozy restaurant in the courtyard, closures, especially in the summer where lt definitely cozy to sit and enjoy a cool wine with delicious food. Cru falls Carmen Group, and chaired by the head chef in the kitchen white wall bustling and troops Dimitri Haljukov. The interior is being kind enough not to cause too much constrained by the mood, but it adds a nice cool down a cozy feeling. The specificity of the Old Town is the best way maintained and presented. Cute is the tables are handmade white wall cymbals, which are added throughout the interior decorating. white wall
Cru'd went wondering at the invitation of the restaurant itself and the menu of your choice while sipping power. First, can immediately confirm that the menu selection is made in the Cru was not too easy. After a long selection and multiple re-election, however, we ordered their meals and dishes also asked to recommend a wine house itself. Among other things, aim to test the suitability and choice of a glass of wine with food. Glazed wine on offer too much choice is not, but all the dishes were beautifully however, and more in addition to your wine companion, to a lesser extent, to fit into the matches with each other. white wall To begin with, deserves a special mention in the bread on the table, and leivamäärded. Bread is a rich, dark, full of fruit and very tasty.
Obviously, cooked with love and care, and knowing full well that can look forward to a rich meal, can not resist bread, and obviously it takes more than was planned at the beginning. Leivamäärdeks offered the usual butter, herbs that are excited by surprise, and a clear melt the lard with onions.
Of course, rushes to taste exactly exciting or lard made from grease. Unforgettable! Slightly rustic bread, and sweet character perfectly matched. Eat or just that! I chose an appetizer instead of soups, namely, stimulated white wall the senses of taste and imagination of the most langoustine soup with lobster tartar with asparagus, crispy bacon and cream cheese. Food from the house into wine was recommended by the 2010 Soave Lambert I Fiore't. The soup was really nice and mellow.
As early as the arrival of the soup was beautiful, elegantly served in broth tummist spargliliistudele pouring. Supileem was just that the stocks on which the broth reaches the boiling patiently and at length, and with maitsekontsentraat meeliülendavaks and becomes truly addictive.
Very tasty soup and blend in with all the accessories it also include perfectly. Soave wine was perfectly polite companion, though the soup corpulence might even be a little stronger companion coped. At times, it seemed too feeble wine remaining tablespoon intensity of flavors. Another maitstud appetizer consisted of various meats, and perhaps you will metspardist suitsuküülikust. Specifically pardisingist jerky, küülikusüldist, from crispy vegetables and kartulivahust. We found the plate in addition to the above, and those listed in the menu of one of the mysterious Paté :)
A variety of meats in different forms layout of the plate just enough to hem in the meantime reached white wall for the Service to clarify what a piece of meat that still has. Mekkimist an exciting discovery, and there were enough pieces all the time, and arranged the pieces on the plate to justify his presence in every way. Wine recommendation of the muscle to the dish was the 2009 Cotes du Rhone Rouge "Saint Espirit." I went to the course itself so paté'd (in the foreground, and the menu completely to mention), and fish and ducks mekkimas white wall was still nice though. Tastes in one dish was, of course, being so much to all of their differentiation, especially white wall in the meantime, if you want a little story to speak, it becomes a challenge in itself. But it is a pleasant challenge, and requires just a little aggravation. Wonders, in any case, there were enough thrills. Main courses picked out a bird and wild mushrooms in Ireland. Specifically, roasted metslinnufilee of the day specified white wall in the data was the squab (!), Fried mushrooms, and crunchy celery.
As in the case of an appetizer paté'st unexpected white wall show, this time I stayed in trouble on a plate with one piece of white meat have been identified, the waiter was asking for help kevadtibuks. So the menu listimata surprise guest metstuvile company. Wine recommendation was that food to the above-mentioned white wall 2009 Cotes du Rhone Rouge. Return loss. Never did mind if I have time in their life tasted feral pigeons, so it kinda met this piece of meat on a plate placed on the extreme level of sensitivity and respect. And, of course, also curious. Tuvifilee is surprisingly dark, by their nature, however, pleasantly juicy and at the same time perceptible forested compared to poultry meat. Seasoned exactly bring out the best meat. Metstuvile assisted stronger flavor and juicy organic spring chicken, and very pleasant and tasty dish was full quite quickly, devouring a plate of