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Januar 17, 2020
Maxime Salvatori (rechts) serviert Sushi à la Mallorca, die Rezepte lieferte sein Vater Thomas Wilden – Foto: Helene Pawlitzki
Maki mit Foie gras, Bacalao-Ceviche oder marinierter Pulpo: Auf dem Carlsplatz in Düsseldorf bietet ein neuer Stand etwas anderes Sushi an. Das Konzept kommt von einem ehemaligen Sternekoch, erprobt wurde es in Palma de Mallorca. Mehr bei Helene Pawlitzki, RP Online
Filed Under Düsseldorf, Düsseldorf Leute, Düsseldorf Restaurants · Leave a Comment
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