This restaurant is run by a husband and wife who are both hunters and chefs, and the husband is a sommelier. You can eat a wide variety of meat in the course. The second appetizer was impressive. It seems that the meat is arranged in descending order of flavor, starting with pork, then wild boar, then beef, deer, duck, and finally mutton. The main dish was venison, which was tender, flavorless, and delicious. If you don't know much about wine, we recommend a set of wine glasses. The host will select the wine that matches each dish. I was very impressed because this wine was a delicious wine that I had never tried before. It is said that he personally goes to chateaus in France to purchase wine. It seems like they choose drinks that can be transported in a temperature-controlled manner, so you won't get sick even if you drink them. I didn't know this, but apparently wine that is poorly managed and of poor quality can cause hangovers more easily. The food is really delicious. The owner's wife can hunt and handle the animals, but she doesn't hunt all the animals herself; she seems to purchase them from reliable hunters. It's not just game meat, but the processing and processing of the meat seems to be important, and they won't buy it from places they don't trust. So, is everything good? Recommended for those who are tired of having beef as the main course.
