A dish is often just a moment of pleasure. Its story, however, begins much earlier – sometimes even centuries before. Our Graved beetroot salmon from the Giardino Restaurant & Bar combines Northern European traditions with Japanese influences. It also bears the personal touch of Junior Sous Chef Janis Pavarnieks.
Having grown up in Latvia, he is familiar with the culinary traditions of Northern Europe. There, gravad lax has probably been on the menu since the Middle Ages. Fish had to be preserved.
Janis Pavarnieks has expanded and refined the recipe, drawing on culinary experiences from other parts of the world. That is what makes the gravad beetroot salmon at Giardino Restaurant & Bar so special.
Black garlic cream
To add extra depth to the dish, he adds black garlic cream. It delights with its natural sweetness, a savoury umami note, a hint of balsamic acidity and gentle, dark notes of caramel.
Japanese freshness
The finishing touch is a ponzu emulsion. It imparts fresh, tangy and floral citrus flavours to the salmon.
The result is a dish that builds on tradition, draws on international influences and demonstrates how different culinary cultures can come together to create something unique. Our gravad beetroot salmon is more than just a starter. “Dishes like this allow me to bring different worlds together on a single plate: a small tribute to all the places I’ve been.”
