PopuPontecarlo Latesummer Night Dinner with Bacchus

PopuPontecarlo Latesummer Night Dinner with Bacchus

Welcome to PopuPontecarlo Latesummer Night Dinner with Bacchus!

Come join us at Taller de Luis for a magical evening filled with delicious food, great company, and of course, plenty of wine! Our event promises to be a night to remember, with Bacchus himself blessing our feast with his presence.

Indulge in a delectable dinner under the stars, surrounded by the enchanting ambiance of late summer. Whether you're a wine connoisseur or simply looking for a fun night out, this event is perfect for all.

Don't miss out on this unique opportunity to dine, wine, and unwind with us. Grab your friends and secure your spot now!

Chef CC.Gambeex ( Pontecarlo Berlin) info Menu /event Italian/ german /english / spanish and trailer

https://wp.me/pcmbLv-sK

Latesummer Night Dinner with Bacchus

19/09/2024 h 19,30 Schlesische Str. 20 EG, 10997 Berlin,

Chef CC.Gambeex ( Pontecarlo Berlin)

Inspired by my friend and mentor Lindsay Kemp and breeze carrying summer scents and sensations I reconstruct

an idyllic thoughtless moment with summer notes, a sweet culinary melody. combining with Sardinian wines and

'Bacchus Inside' Gourmet Sangria, 2021 Natural Wine, own production, Alcaide, Portugal, (recipe Tuxedo Ace)

The evening will feature the premiere of the 5th episode " The Shamanic Bacchus Land ”of Bacchus Encounter´s

mini-series

Appetisers

Carusau bread baskets with Sardinian Saffron velvety cream of potato and sautéed Vongole/Clams

Carusau bread baskets with Sardinian saffron velvety cream of potato and Brandemburg organic fennel

carpaccio & Ligurian Taggiasche olive ( vegan)

Carusau bread baskets with Sardinian saffron velvety cream of potato and Carpaccio of raw meat albese

style

First courses

Open Ravioli (homemade pasta) Mario Monti Shitache, Porcini mushrooms & Shrimps Pontecarlo

Open Ravioli(homemade pasta) with black cabbage ( vegan option )

ricotta parmesan cheese in Piedmontese hazelnut sauce and butter and sage

Open Ravioli (homemade pasta) Pointed cabbage and Ribs ( Sous-vide) Pontecarlo & parmigiano

Main Courses

*Fillet of Sea Bass Martinique Creole-style

*Rabbit roulades Genoa style with Taggiasca olives & pine nuts

*Sformato di zucchine ( souffle) ( vegan option )

Baked Manioc Tostones Reinterpreted Pontecarlo & Summer Salad with Organic Balsamic Vinegar of

Modena & Organic Olive Oil from Cabo de Gata spain ( Pontecarlo shop)

Dessert

Gelo di Mellone /Jellied watermelon pudding ( vegan )

Chocolate Ancestral Drops, from Baracoa (Cuba), and Sicilian pistachios & jasmin flowers