Tracked on 5 lists across 5 authorities, ranked as high as #262.
You might not expect to be served ice cream in the middle of savory courses, but at Chef Dave Beran's Seline, surprises are the hallmark of a deeply personal meal. His ambitious tasting menu has high-concept underpinnings, meditating on themes like the progression of the seasons. A meal may begin with the likes of a miniature garden of edible succulents in a "soil" of caraway rye crumbs, dusted with a fine cauliflower snow. Black cod infused with wild bay laurel, paired with mussel cream and fennel offers classic sophistication, while lamb loin with burnt strawberry jus and wild greens shows a playful edge, made even better with a house-made brioche brushed with pork fat. The chef's signature Osetra caviar served atop toasted hazelnuts and a coffee anglaise is pure indulgence.
Seline appears on 5 of the lists Mouga tracks — ranked or rated on 1, and written up on 4 more. Here's the full trail, dated and linked to each source.
