It comes from Asia and is considered a delicacy there. It is also said to have a positive effect on health: black garlic. But it is not for the impatient.
"Black garlic stands for a cuisine that takes its time, remains curious and prioritises refinement rather than quick fixes," explains Janic Mühlemann, Culinary Head Chef at Giardino Restaurant & Bar. It may look like a special type of garlic, but it is actually just normal garlic, albeit specially matured. This requires patience and precision.
Time, temperature and humidity
The kitchen team at Giardino Restaurant & Bar allows the garlic to mature at 65-70 °C and high humidity for three weeks. The garlic reaches its aromatic peak on the 21st day - this is when the balance of sweetness, umami and soft texture is at its most intense.
60 flavoursome bulbs
They refine around five kilos of garlic in one go. Depending on the season and menu, black garlic is used in a targeted manner to give dishes additional depth and elegance. It harmonises perfectly with fish and meat, especially in combination with grilled, smoky dishes.
Healthy enjoyment without odour
It has a mild flavour, not spicy and not too strong. It does not give off the classic garlic odour either. All this makes it ideal for guests who avoid normal garlic. The fact that it is also considered an antioxidant and is well tolerated makes black garlic even more attractive on the plate.
If you would like to try it, you can find black garlic on the Giardino Restaurant & Bar winter menu.
