Greta oto is a butterfly - and a particularly fascinating one: its transparent wings
serve as perfect camouflage in the South American rainforest. As a tribute to this delicate appearance and to the
to the diversity of Latin American cuisine, the restaurant in the newly opened "Conrad" hotel in Hamburg bears its name. The sparsely lit restaurant may not radiate the colorful joie de vivre of South America, but the genuine enthusiasm of the service immediately makes up for this. Chef Tilo Sachadä and his team competently present the dishes. In keeping with the sharing principle, a guacamole comes from the open kitchen, which is
prepared at the table. The sea bass ceviche is rounded off with a sweet potato cream and spiced up with crispy corn kernels. The raw yellowfin tuna slices experience small acid explosions thanks to mini pearls of yuzu juice. Kumquats give a kind of mojo verde a new depth, while chillies add heat and tamarind sauce provides fresh sweetness. Tender pieces of cooked pulpo in cocktail sauce are combined with coleslaw, green mango and papaya. In the main courses, a fruity pico de gallo made from pineapple chunks dominates the crispy roasted pork belly, which is topped with a truffle mayonnaise. The pulled beef, which is cut at the table from a piece of beef cooked at low temperature on the rib bone, is accompanied by two dishes full of character: smoky habanero sauce and deep beef jus.
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