S1-Episode 2 - Hidangan Sultan untuk Chef Juna & Chef Renatta- Resep Bersejarah Keraton Yogyakarta

Summary

The video highlights the cultural richness of Yogyakarta, focusing on its deep-rooted traditions and culinary heritage. The city, known for its unique atmosphere and artistic vibe, preserves Javanese culture through its food, especially at Bale Raos, a restaurant within the Yogyakarta Palace. The restaurant serves traditional dishes, some created by the Sultans themselves, like Javanese beer and gecok ganem. Bale Raos aims to preserve and elevate these historic recipes, offering a fine dining experience that honors the flavors and history of the Yogyakarta Sultanate.

Takeaways

• 🏙️ Yogyakarta is a city with a long history and rich cultural heritage, still preserved and practiced today.
• ✨ The city's unique ambiance and atmosphere make it feel distinct and culturally rich, especially for visitors.
• 🎨 Jogja is an artistic city with a deep-rooted connection to Javanese culture and traditions, particularly through the Yogyakarta Sultanate.
• 🍽️ Bale Raos is a fine dining restaurant located within the Yogyakarta Palace complex, preserving the Sultanate's culinary heritage.
• 👑 Bale Raos was established under the initiative of Queen Consort GKR Hemas and the late KGPH Hadiwinoto, aiming to elevate traditional Javanese cuisine internationally.
• 🍲 Many dishes at Bale Raos, such as the Javanese beer and gecok ganem, have historical significance, being linked to past sultans and palace traditions.
• 🍛 The restaurant offers a blend of purely traditional Javanese dishes and some influenced by Western culture, especially Dutch cuisine.
• 🍴 Yogyakarta’s royal dishes are mostly meat-based, with only a few fish-based dishes like mangut lele due to the city’s geographical location.
• 🍮 Unique desserts such as 'manuknom' have been served in the palace for over a century, showcasing the deep history behind these foods.
• 📜 The mission of Bale Raos is not only to serve food but to preserve and share the stories and heritage behind each dish, ensuring the culinary traditions endure for future generations.

Q & A

What makes Yogyakarta (Jogja) special according to the script?

Yogyakarta is described as a culturally rich city with a long history and heritage that has been preserved. The city is known for its traditions, customs, and unique atmosphere, which are still widely practiced today.

What is the main mission of Bale Raos in Yogyakarta?

The main mission of Bale Raos is to preserve the culinary heritage of the Yogyakarta Sultanate by serving traditional palace cuisines to the public. It emphasizes that food preservation should involve actively enjoying and experiencing the dishes rather than just documenting them.

What was the purpose behind the creation of Javanese beer by Sultan Hamengkubuwono VIII?

Sultan Hamengkubuwono VIII created Javanese beer, a non-alcoholic drink made with herbs, to serve at dinner parties with Dutch guests. It was designed to look like beer so local guests who didn’t drink alcohol could enjoy it without feeling out of place.

What is gecok ganem, and why is it significant?

Gecok ganem is a traditional Javanese dish made from minced meat cooked in coconut milk broth. It is a favorite dish of Sultan Hamengkubuwono VII and VIII, and it holds significance because it has been passed down through generations as a family dish.

What influence did Western culture have on Yogyakarta Palace cuisine?

Western culture, especially Dutch and British influences, impacted the serving methods and some dishes in the Yogyakarta Palace, particularly during the reigns of Sultan Hamengkubuwono VII and VIII. However, the flavor of these dishes was adjusted to suit the Javanese palate.

What is unique about the dish sanggar, and who created it?

Sanggar is grilled sliced beef seasoned with herbs and spices, coated with thick coconut milk. It was created by Sultan Hamengkubuwono IX, and it stands out for its rich, savory taste despite its simple appearance.

Why are fish-based dishes rare in Yogyakarta Palace cuisine?

Fish-based dishes are rare in Yogyakarta Palace cuisine because Yogyakarta is not a coastal city. The local diet mainly consists of meat, and fish consumption is limited to freshwater fish from rivers or lakes.

What is manuknom, and what is its historical significance?

Manuknom is a dessert made from eggs, milk, and green sticky rice tapai, similar to custard. It has been around since the 1890s and was enjoyed by Sultan Hamengkubuwono VII as a dessert and by Sultan Hamengkubuwono VIII as an appetizer.

How does Bale Raos ensure the preservation of Yogyakarta's culinary heritage?

Bale Raos preserves Yogyakarta's culinary heritage by collecting and serving traditional palace recipes, many of which date back centuries. The restaurant strives to maintain the authenticity of these dishes while occasionally making slight innovations.

What role does storytelling play in the dining experience at Bale Raos?

Storytelling plays a significant role in enhancing the dining experience at Bale Raos. Each dish has a backstory, often related to the Sultan who created it or its historical significance, making the meal more meaningful for diners.

Outlines

00:00

🌆 The Cultural Richness of Jogja

This paragraph introduces Jogjakarta (Jogja) as a city with a long history and preserved cultural heritage. The narrator shares their experience exploring the city's tourist spots, such as Malioboro, enjoying local cuisine, and appreciating Jogja's deeply rooted customs and artistic atmosphere. The Yogyakarta Sultanate stands as a key symbol of Javanese cultural preservation, making the city a hub for both culture and culinary art.

05:05

🍽️ The Preservation Mission of Bale Raos

This section details the origins of Bale Raos, a restaurant founded to preserve the traditional foods of the Yogyakarta Palace. It explains that preservation means more than just museum exhibitions; the dishes should be enjoyed by people in everyday life. Established by Queen Consort GKR Hemas and KGPH Hadiwinoto, the restaurant aims to elevate traditional Javanese food to an international level, serving a wide variety of historically significant dishes.

10:10

🍵 Javanese Beer and Gecok Ganem: Culinary Diplomacy

This paragraph describes two iconic dishes served at Bale Raos: Javanese beer, a non-alcoholic drink created by Sultan Hamengkubuwono VIII to accommodate local guests during colonial dinner parties, and gecok ganem, a Javanese meatball dish made with minced meat and coconut milk. Both dishes are rooted in palace history, with gecok ganem being a favorite of previous sultans. The narration emphasizes the delicate and creamy flavors, highlighting the cultural and historical significance of these dishes.

15:13

🥩 Sanggar and Suwar-Suwir: A Blend of Cultures

This section introduces sanggar, a beef dish marinated in coconut milk and grilled, and suwar-suwir, a sweet and sour duck dish influenced by Dutch cuisine. Both dishes, created by Sultan Hamengkubuwono IX, reflect the fusion of Javanese and Western culinary traditions. The narrator notes the creativity of the sultans in developing recipes and how the dishes evolved through time, merging local flavors with colonial influences.

20:14

🍮 Manuknom: A Delicate Palace Dessert

Manuknom, a dessert made with eggs, milk, and sticky rice, is the highlight of this paragraph. Historically, it was served during the reign of Sultan Hamengkubuwono VII and enjoyed as an appetizer during Sultan Hamengkubuwono VIII’s time. The narrator explains its soft, custard-like texture and shares insights into its cultural symbolism. The dessert’s presentation in Bale Raos remains a nod to its historical roots, representing a link between past and present culinary traditions.

📖 Preserving Culinary History for Future Generations

This final paragraph reflects on the broader mission of Bale Raos in preserving the culinary heritage of Yogyakarta. The narrator admires the commitment to collecting and maintaining traditional recipes, some of which were even created by past sultans. They highlight the importance of keeping the essence of these dishes alive while allowing for innovation. The paragraph closes by emphasizing the need for future generations to appreciate and maintain these traditions as part of Indonesia's cultural identity.

Keywords

💡Special Region

The term 'special region' refers to Yogyakarta’s status as a distinct administrative area in Indonesia, known for its unique cultural and historical significance. In the video, the speaker highlights the unique atmosphere and cultural richness of Yogyakarta, emphasizing how it preserves its traditions and customs, making it a 'special' place.

💡Yogyakarta Sultanate

The Yogyakarta Sultanate refers to the traditional monarchy that still exists within Yogyakarta, playing a vital role in preserving Javanese culture and heritage. The video mentions how the sultanate protects Javanese traditions down to their roots and highlights the culinary heritage that has been passed down through generations.

💡Bale Raos

Bale Raos is a restaurant located within the Yogyakarta Palace complex, dedicated to preserving and showcasing traditional Javanese cuisine. The video emphasizes that it was established to elevate local dishes to an international level and maintain the culinary heritage of the Yogyakarta Sultanate. It serves as a place where visitors can experience not only the flavors but also the cultural significance behind each dish.

💡Gastrodiplomacy

Gastrodiplomacy is the practice of using food as a means to promote cultural exchange and understanding. In the video, Javanese beer is described as a form of gastrodiplomacy, created by Sri Sultan Hamengkubuwono VIII to honor Dutch guests during colonial times, allowing them to partake in a non-alcoholic alternative that respected local customs.

💡Javanese Beer

Javanese Beer is a non-alcoholic herbal drink created by Sri Sultan Hamengkubuwono VIII to serve guests during colonial-era gatherings. It resembles beer in appearance but is made from ginger and other herbs. The video explains that it was invented as a respectful alternative for local and Dutch guests who preferred non-alcoholic beverages, showcasing a blend of tradition and hospitality.

💡Gecok Ganem

Gecok Ganem is a traditional Javanese dish made from minced meat in coconut milk, similar to the dish garang asem. The video describes it as a favorite dish of the Yogyakarta Sultanate, particularly enjoyed by Sultan Hamengkubuwono VII and VIII. The dish is cherished for its light and creamy taste, with the use of bilimbi adding freshness.

💡Suwar-Suwir

Suwar-Suwir is a dish inspired by the Dutch phrase 'zwaart zuur' (sweet and sour) and was created by Sri Sultan Hamengkubuwono IX. The dish reflects a combination of Javanese and Dutch culinary influences, demonstrating how local cuisine incorporated Western elements while maintaining traditional flavors. The video uses this dish as an example of acculturation in Yogyakarta’s royal cuisine.

💡Manuknom

Manuknom is a traditional Javanese dessert made from eggs, milk, and green sticky rice tapai, similar to custard. It dates back to the reign of Sultan Hamengkubuwono VII and was originally served as a dessert, though Sultan Hamengkubuwono VIII enjoyed it as an appetizer. The dish is shaped like a young bird, symbolizing its delicate texture.

💡Acculturation

Acculturation refers to the blending of different cultures, in this case, the influence of Dutch and Western culinary practices on traditional Javanese food. The video discusses how during the reign of Sultan Hamengkubuwono VII and VIII, Western methods of serving food were adopted but adjusted to fit Javanese tastes, reflecting a harmonious blend of cultural influences.

💡Culinary Heritage

Culinary heritage in the context of the video refers to the rich traditions of Javanese cooking that have been preserved and passed down through generations in the Yogyakarta Sultanate. Bale Raos is portrayed as a key institution in maintaining and promoting this heritage, by serving authentic dishes that reflect centuries of cultural history and royal traditions.

Highlights

Yogyakarta is a special region with a rich cultural heritage, preserved through generations and still actively practiced.

The city has a distinct atmosphere that immediately feels different and cultured, making it a unique experience for visitors.

Bale Raos is a fine dining establishment located in the Yogyakarta Palace, dedicated to preserving the culinary heritage of the Sultanate.

Bale Raos was initiated by GKR Hemas, the Queen Consort of Sri Sultan Hamengkubuwono X, to showcase traditional Javanese cuisine at an international level.

The Sultan Hamengkubuwono VIII created 'Javanese beer,' a non-alcoholic drink made with ginger and herbs, which became a form of gastrodiplomacy during colonial times.

Gecok Ganem, a traditional Javanese dish made with minced meat and coconut milk, is a family favorite, particularly enjoyed by Hamengkubuwono VII and VIII.

The dish Sanggar, grilled sliced beef coated in coconut milk, was a creation of Sultan Hamengkubuwono IX and has Western influences, particularly Dutch.

Suwar-suwir, a sweet and sour duck dish, was named by Sultan Hamengkubuwono IX, reflecting Western (Dutch) acculturation into Javanese cuisine.

Manuknom, a dessert made with eggs, milk, and sticky rice tapai, dates back to the reign of Sultan Hamengkubuwono VII and remains a delicacy today.

Many dishes served at Bale Raos are tied to specific Javanese rituals or were created by the Sultans themselves, showing their involvement in culinary arts.

Bale Raos serves approximately 70-80% of the Yogyakarta Palace's extensive menu of over 100 traditional dishes.

Though Yogyakarta is not coastal, the city’s cuisine includes freshwater fish like 'mangut lele,' reflecting the local geographic limitations.

The use of emping (melinjo chips) as a spoon for desserts like Manuknom reflects the traditional Javanese eating customs.

Bale Raos aims to preserve the integrity of traditional recipes while also allowing for innovation, ensuring that the rich cultural heritage of Yogyakarta's cuisine endures.

The restaurant is more than a business; it strives to maintain the true essence of Javanese culinary heritage, avoiding commercialization while still being profitable.

Transcripts

As its name implies, "special region." It is a special city.

It has a long history.

It's a place of cultural heritage,

with its rich cultures

that have been preserved and still in use to date.

About Jogja, what's really astonishing is…

when you enter the city, you'll notice a different ambience and atmosphere.

Ah, this is Jogja.

And it was very pleasant. Something different. Very cultured.

It's always fun to see a region,

where customs or traditions are still widely practiced.

I once visited Jogja with a good friend.

And we explored it thoroughly. We looked like tourists here.

We explored the usual tourist spots.

We went sightseeing in Malioboro and rode becak,

enjoyed some very eye-pleasing sites.

We tasted the cuisine.

We can say that this city is culturally rich.

For the art lovers, this city is kind of artsy.

It has its own artistic impression.

Yogyakarta Sultanate is more than just a place.

This city protects Javanese cultural heritage

down to its roots.

Despite being in place for centuries, its allure has never faded,

from its rousing markets, heartfelt chats at angkringan,

captivating cultures,

and as a real gastronomic destination in this country.

Yogyakarta's cuisine has a long history dating back thousands of years.

This story of taste is evident in every bite of dishes in Bale Raos,

an eatery with the mission of preserving Yogyakarta Sultanate's culinary heritage

from time to time.

Hello, Chef Juna and Chef Renatta.

- How are you all doing? - Everything's good.

Thank you for visiting Bale Raos.

I've wanted to come here for a long time, but I had my plate full. Now I'm here.

- It's my first visit. - Thank you.

- It's so famous, though. - Well, thank you.

Bale Raos is generally located in the Palace of Yogyakarta.

Each building or room here has a name.

It's called Bale, Gedong, and so on.

In Javanese, "bale" refers to "place," while "raos" means "flavor."

So "bale raos" means "a place to savor the flavor."

It's not just the flavor of the food, but also the atmosphere and aura.

and so on.

Bale Raos is a place to enjoy fine dining.

Bale Raos is located in the Jogjakarta Palace complex.

It's in one of the assets or buildings

in the Palace of Yogyakarta,

which is then renovated and used for public purposes. That's all.

Bale Raos did not open

for business reasons at first.

Its mission is to preserve cuisines

that exist in the vicinity of the Palace of Yogyakarta.

We found that preservation

is more than just documentation or exhibition, as in a museum.

However, we believe that preservation,

especially because it is food,

should be enjoyed by people or coexist with them.

That's why Bale Raos exists.

Bale Raos was established on the initiative of GKR Hemas,

the Queen Consort of Sri Sultan Hamengkubuwono X

who is currently reigning,

and the late KGPH Hadiwinoto,

a younger biological brother of Sri Sultan Hamengkubuwono X.

He believed that cuisines in Yogyakarta Palace

were diverse,

including drinks, snacks, main courses,

and desserts. There are so many of them.

The point is that we want to elevate traditional food's image

to an international level.

This is what we do for traditional foods

to be able to compete with other cuisines from other countries.

I see.

- What do you want to eat? - I'm exciting to have ones

we've never tasted before. There must be a lot here.

Sure. We'll serve them for you.

For the main course, you'll have a truly traditional Javanese dish.

and some with a touch of acculturation.

- Okay. - And the dessert as well.

- Nice. - And the drink, too.

- Okay. Shall we begin? - Let's get started.

- Sure. - I can't wait.

This is…

one of…

the creations of Sri Sultan Hamengkubuwono VIII.

He invented this drink in the early 1900s.

We can say that this drink

is a kind of gastrodiplomacy.

- Gastrodiplomacy? - Yes.

This is called Javanese beer.

- Javanese beer. - Okay.

- Is it from ginger? - Yes.

Javanese beer is a non-alcoholic drink made with herbs.

Is it called beer because it has foams and golden color?

Yes. And the story goes that Sultan Hamengkubuwono VIII

hosted many dinner parties for Dutch guests

during the colonial era.

He used to throw a big party

with 100 or more guests.

Of course, the Dutch guests drink alcoholic beverages.

That's the first point. As for the abdi dalem or the local guests,

they did not drink alcohols.

The second is if everyone drinks beer, it would be…

Beer was pricey back then.

He then created this drink to respect the guests.

They wouldn't know it wasn't beer unless they tried it first.

That's his hospitality.

Now, the main course.

- Main course. - Yes.

- What is this? - This is the so-called gecok ganem.

- Okay. - The taste is authentically Javanese.

Gecok ganem is a meatball-like dish made with minced meat,

but the broth is made of coconut milk.

It's similar to what most people are familiar with, namely garang asem.

If garang asem is made with chicken, gecok ganem is made with minced meat.

The dish lives on in our memories because it's always served in our family.

It's also a favorite dish of Hamengkubuwono VII and VIII.

which may explain why our family have it.

It's easier for us to bring it forth as we've been familiar with its taste

over 50 years ago.

The taste memories we have from a long time ago

help us to create the authentic flavor.

- It's delicious. - Very good.

- It's light. - Yes, it is.

- It's tasty. - It's creamy as well.

When you bite it, the bilimbi kicks in.

Every dish we had was delicious,

but my personal favorite was the gecok ganom

because it's very light.

It's creamy because of the coconut milk, and its quality is truly highlighted

without being too heavy and keeps the flavor light.

There's also bilimbi, which adds freshness to it.

It was a really good dish.

This one is known as sanggar.

- Sanggar? - Yes. Sanggar.

- Sanggar is… -What's it made of?

It's grilled sliced beef, seasoned with herbs and spices.

When it's grilled, it's coated with thick coconut milk.

- Okay. - Yes.

This is one of the creations

of Sri Sultan Hamengkubuwono IX.

This is what I meant by "bebek suwar-suwir".

This one was inspired by the Dutch phrase "zwaart zuur,"

"sweet and sour, but pronounced "suwar suwir" in Javanese.

- I see. - Isn't that so?

Some of these foods

were indeed named by Sri Sultan himself.

The late Sri Sultan Hamengkubuwono IX really loved cooking.

And suwar-suwir was created by him

and a Dutch cook in the Palace. [inaudible]

As Indonesia has 34 provinces,

each of which has more than one ethnic group,

so the types of food

would surely exceed that number.

Well, in my opinion,

Indonesia has a diverse range of cuisines,

but they have yet to go international.

Indeed, they must be introduced

particularly for those who are currently undertaking…

Collecting data on Indonesian foods with the potentials to go global is vital.

Aside from well-known foods,

some cuisines

have been influenced by Western acculturation,

especially Dutch and British dishes.

We acknowledge it because, in the era

of Sri Sultan Hamengkubuwono VII and VIII or in the 1900s,

the foods and methods of serving dishes

had been influenced by the Western culture.

However, the flavor was still adjusted to the Javanese palate.

The sauce is made with ambarella.

- Ambarella? - That's interesting.

- It makes the taste sweet and sour. - Exactly.

- May I try it? - Go ahead.

- Is this suwar-suwir? - Yes.

Grated ambarella, right?

Yes. Just grate the ambarella and add herbs like cinnamon and cloves.

The duck meat is braised or "ungkep" in Javanese.

Yes, it's braised.

After that, you can serve it.

The Sultan usually enjoys it with sliced pineapple.

This clearly reflects the Western culture.

- What about this one? - This is sanggar.

It's been around since the reign of Hamengkubuwono VII.

The dish has existed since the 19th century.

- It's been clipped. - Yes, gripped tight.

The green bean is used to lock the bamboo clips.

Good.

It's really…

It's very tasty. Flavorful.

- It's rich, sweet and savory. - Even to the inside of it.

The heated coconut milk marinade is what makes it savory, isn't it?

It just looked like flat meat.

We didn't expect much. But when we tasted it,

it was tender, if still slightly textured, and very flavorful.

When we talk about how many Palace cuisines

can we already serve in Bale Raos,

the number or percentage

is around 70 to 80 percent.

The number of cuisines in the Yogyakarta Palace

are more than 100 items.

However, many Yogyakarta Palace cuisines

have yet to be served in Bale Raos,

because there are special dishes made for ritual purposes.

- I'll finish the meat, okay? - Sure.

The Palace's banquet dishes are mostly meat-based.

Fish-based cuisine is very rare here.

- It could be due to geographic location. - Yes.

- Yes, I seldom hear about it. - Well, There is one, "mangut lele."

- I see. - It's not common here.

Since Jogja is not a coastal city,

fish is very rarely consumed.

However, community awareness has grown recently.

They are aware that fish contains vitamins that are needed for…

We are a non-coastal community. We rarely consume fish,

except for river or lake fish.

- Freshwater fish. - Exactly.

Jogja already has fish production centers in one of a coastal area in Gunung Kidul

and Parangtritis,

which are well-known for their fishfolks.

After this we… Are we having dessert now?

- Yes -This is what I've been waiting for.

- Okay. - It's intriguing because I'm curious

of the history of this Palace's cuisine.

This is our dessert.

- Are those melinjo chips? - Nice, isn't it?

- Interesting. - It's called manuknom.

Manuknom?

- Does "manuk" mean "bird"? - Correct.

"Nom" means young. "Manuknom" is "young bird."

- Because it has wings? - I guess so.

Oh, we've got the beak. Cool.

- Okay. - This one is unique.

This was a dessert during the reign of Hamengkubuwono VII.

Okay.

However, during the era of Hamengkubuwono VIII

he enjoyed this as an appetizer.

- It's an in-between dish. - As you see.

- Why is emping served with it? - Tell me.

For the Javanese, "emping" serves as a spoon as well.

- I see. - For scooping.

- It's for scooping the dish. - Yes, just like that.

Come on, let's eat.

Manuknom is entirely made

with eggs, milk, and green sticky rice tapai.

It's akin to custard, no?

They're almost identical.

- Custard with sticky rice. - Yes.

How long has it been around?

Since the 1890s.

- Is that so? - It is.

However, the shape of the dish…

"Manuknom" doesn't refer to its shape, but to its texture.

A newly hatched bird

has a delicate texture and the color looks like this.

In addition, the dish is served in a glass bowl

and they simply scoop it from there.

- That's it. - I see.

And now, during the reign of Sri Sultan Hamengkubuwono X,

this dish is commonly served as a dessert

That's about it.

Bale Raos is very interesting because of its various menu,

and after speaking with Sumartoyo…

He shared a lot of stories too.

Not all of the dishes are made

with very traditional, ancient recipes. Of course, some are made as such.

There are even some recipes or creations that came from the Sultans themselves.

It's interesting to know. I didn't even know

that some Sultans enjoyed cooking and experimenting with recipes,

and their culinary creations are still served in Bale Raos.

So it was interesting.

The mission statement is noble, in my opinion.

He stated that he collects hundreds of recipes.

He had perused old recipe books or even obtained information from others

about the Palace's favorite cuisines or Jogja's special dishes

from the past to the present.

It's vital to do so in order to preserve, retain, and even modify the recipes,

because there's always room for innovation in any recipe.

Indonesians have strong national pride and cultures, which is very good.

However, in order to create something like Bale Raos…

And perhaps other places want to copy what they do,

they must be true to the core.

I mean, there's no doubt that a restaurant or eatery

is a business place.

Perhaps they…

It doesn't have to be highly profitable, but it does have to be profitable.

Sometimes, when restaurants face bottlenecks in their business

they would go all around the world for promotion,

offer discounts, and add some new dishes into their menu

to attract customers.

The restaurant's character would change.

Do we want to find other restaurants like Bale Raos?

Of course.

But could they stay true to themselves and stand the test of time?

Keeping the same spirit over the years.

Of course, the presentation and all can improve.

But how about their menu, serving methods,

how they maintain the traditions

and histories behind each dish, and how to keep them going for years?

These are all aspects to consider.

He's a very humble guy. That's the fact.

He provided a good hospitality.

We met him, and he thoroughly explained all of the dishes served

and made recommendations.

He could tell us every dish's backstory.

Each dish contained a piece of storytelling,

which, of course, made our dining experience more special.

From the time of the Ancient Mataram to the Yogyakarta Sultanate establishment,

their story of flavor is forever etched

in the temple reliefs, inscriptions and manuscripts

of Javanese literature.

It represents the city's love and respect for its culinary heritage,

and is a truly gastronomic destination.

Translation by Njie