Chef Gary Elliott Poblete Pinto -MEVORA -
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MEVORA Northern German | Four Courses
Northern German cooking with beef cheeks and a vegetarian celeriac schnitzel alternative. Four courses; choose one of two dishes per course for the group. Dietary adjustments by prior arrangement. For 4–6 guests: €124 per person. For 7–20 guests: €111 per person. Includes menu planning, ingredients, preparation at your home, table service, and cleaning and tidying of the chef’s working area and the utensils and equipment used during preparation. Drinks, additional staff and special requests quoted separately. The prices shown apply to the plated dinner for the number of guests specified in this menu. For other service formats, we provide a personalised quote based on guest numbers, dish selection, venue, duration and the services required, such as waiting staff, tableware, equipment and setup. Before confirming your booking, we will agree with you on the services included and the total price.
Indication of Chef Gary Elliott Poblete Pinto -MEVORA -'s skills and specialties
ShareNorthern German cooking with beef cheeks and a vegetarian celeriac schnitzel alternative. Four courses; choose one of two dishes per course for the group. Dietary adjustments by prior arrangement. For 4–6 guests: €124 per person. For 7–20 guests: €111 per person. Includes menu planning, ingredients, preparation at your home, table service, and cleaning and tidying of the chef’s working area and the utensils and equipment used during preparation. Drinks, additional staff and special requests quoted separately. The prices shown apply to the plated dinner for the number of guests specified in this menu. For other service formats, we provide a personalised quote based on guest numbers, dish selection, venue, duration and the services required, such as waiting staff, tableware, equipment and setup. Before confirming your booking, we will agree with you on the services included and the total price.
Mini potato rösti with apple and chive cream
A small potato rösti served with apple and chive cream.
Rye cracker with mushroom cream and parsley
A rye cracker topped with mushroom cream and parsley.
Roasted beetroot with pear and horseradish cream
Roasted beetroot served with pear and horseradish cream.
Potato and leek cream soup with chive oil
Creamy potato and leek soup finished with chive oil.
Braised beef cheeks with mashed potatoes, glazed carrots and roast jus
Slow-braised beef cheeks with mashed potatoes, glazed carrots and roast jus.
Crispy celeriac schnitzel with mushroom ragout, potatoes and peas
Crispy celeriac schnitzel served with mushroom ragout, potatoes and peas.
Red berry compote with vanilla sauce
A Northern German red berry compote served with vanilla sauce.
Baked apple with butter crumble and vanilla cream
Baked apple served with butter crumble and vanilla cream.
Book this menu
Chef Gary Elliott Poblete Pinto -MEVORA - offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Gary Elliott Poblete Pinto -MEVORA -
Personalized menus, seasonal ingredients, and elegant presentation in Hamburg