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Gastro Pache called the three major Daegu restaurants! I went to Gastro Pace to win an event where they make brata and mozzarella on the spot. I mainly enjoy Burrata and St. Mozzarella in department stores and hypermarkets, such as Sangha, Europomela, Santa Regina (Trevisanalat), Belgioioso, Brimi, Zanetti, Delizia, Zapala, Granarolo, Galvani, etc. , a common cheeseler that I usually eat with boccocini (small mozzarella). Overall, the interior of the black tone looks more beautiful at night when you look at the lighting of the bar, especially the chandelier located in the center. As for alcoholic beverages, other alcoholic beverages such as whiskey, cognac, and rum are also available. Various cheeses and salumi (ham) in the refrigerator You said there are more types of cheese than you can see. All kinds can be packed! Burrata came out first. It will be a local food with crude oil that has been airlifted directly from Mt. Palgong in Daegu. The salt was directly roasted and the bittern was blown away. The most delicious way to eat it is to sprinkle a little basil, lemon zest, and pepper and drizzle it with olive oil. Comparing it to the commercially available cheese The burrata of the above-mentioned brands feel bitter or fishy at the beginning and the end. Or, the creaminess is too much, and when you eat it, you will feel 'bitten'. For a more delicious taste, sprinkle with balsamic vinegar or lemon juice, or eat it with fruit (mango, kiwi, strawberry, shine muscat, etc.). Probably, there are usually no products to compare with, so it's better to eat like this with everyone in the same mind? I want to eat vs The pache's burrata is very impressive with its unique fresh taste without any offensive taste. The soft cream inside is not greasy and it is delicious even if you eat cheese alone. Personally, I thought that there was no need to add any other ingredients to eat deliciously. Just like the chef said that eating olive oil brings out the flavor, the savory taste is doubled. Even if you eat it without olive oil, it is light and delicious, so I thought it would be okay for a child to eat. However, For those who think of the commercially available burrata as a standard, I think it might be felt that 'the cream's unique heavy and rich taste is less?' I heard that if you didn't eat burrata, mozzarella and salumi at Pache, you only ate 30%... It was a prosciutto with a taste to be proud of. Thin thickness, which is one of the conditions that enhance the taste of shaqui terry (ham)! Still, the unbroken section. Pache's prosciutto had a slightly softer, sweeter, and oily flavor than the prosciutto of the department store food hall. To put it bluntly, it can't be compared to It's a cheese buddy. It was delicious when I ate the cheese alone, but when I ate it paired, it had a really deep and rich flavor. It has a bit of sweetness due to the added saltiness. Basil said that the CEO himself airlifted seeds from Genoa and planted them. Hyundai Panmunik? Korean basil has a strong and sweet flavor, whereas Geno basil is clean and rough and feels like a vegetable leaf. I guess the reason why I didn't use the common sweet basil is because it has a strong scent and I want to mask the taste of the main character, cheese or prosciutto! Freshly made hot mozzarella When I usually buy mozzarella, it is too soft, so I eat it for the texture rather than the taste. It's a little dark this time, isn't it? If you want to, I prefer a mild-tasting burrata because of the bitter taste at the end or the sharp salty taste. The mozzarella victory that completely overturned expectations Did you just make it and it tastes better? As soon as you put Pache's mozzarella in your mouth, you say, 'Oh! Its soft elasticity and subtle salty taste, and the more you chew, the more savory you feel. And the cheese itself is so good that you can feel the sweet taste that is left behind! I was really impressed with the moderately salty taste of mozzarella. Usually, if the salty taste is strong or the quality of salt is poor, it will taste bitter. And the saltiness that fades after about 20 minutes even without drinking water was surprising and surprising. When I asked, the representative said that he used it after removing the bitter taste by blowing all the bittern out of the salt. It is said that about 450g of salt is obtained by burning bittern from 1kg of salt, and it is said that the umami taste of cheese made with that salt is amplified. If this is the case, a cheese craftsman and a cheese thief.. The last baguette and figs not pictured. To be honest, I thought that the cheese was so delicious that I didn’t need any other ingredients.. The combination of baguette, mozzarella and olive oil is the best.. A soft and light baguette, mozzarella whose mild saltiness and savory taste is top tier, and the savory taste of olive oil. It was a combination I had been looking for in recent years, and a combination that satisfies the fantasy of the breakfast menu. #Breakfast Buffet Gastropathero! There are subtle differences in the pairing that everyone gives. The level of subtle balance was perfectly controlled, so I was curious about the food. Coming soon to visit

Real recognize real Sensational customer service and Mariage Gastro Pachera allows you to immerse yourself in space. You can always feel something new with each colorful combination, so you get excited every time you visit. Thank you for always making it such an enjoyable experience!

All of the ingredients sprinkled on top of the meat, cheese, and vegetables harmonized together and made my mouth happy. The cheese also tastes better than before, and after eating happily, my mouth feels clean, so it leaves a lingering impression on the way home. A wonderful taste that is hard to find in Korea❤❤ The chef is wonderful ????????

Even though I've been to many Italian restaurants, I think it's rare to find a place to cook with as much passion as here. Pasta that is said to be well-known is good, but the frusteau imported directly has a taste that you can't find anywhere else. However, it seems that there are cases where the chef personally comes out to check customer reactions and responds directly to them, perhaps because of the Italian mainland method, where people who do not like to communicate or customers who want to do their own thing get a star rating. Chef, stay strong. It's really tasty. If the star rating is at the extreme, I think it could at least be a sign that you're not a pretentious person.

The best wine bar south of the Han River, Salumeria! It's such a place for me, really ^^ I found this place by chance, and I feel so grateful for that coincidence. The pache plate with cheese and salumi is worth it. Even if you don't want to compare, when you eat cheese and salumi elsewhere, you think of Pache and want to go to Pace. (Actually.. I went to another place and said 'I have to go to Pache' and took a taxi a few times haha) I don't think the atmosphere is as good as the food... Fine dining where I could feel superiority (?) for a few hours with the thought that I should be treated with a lot of money. Of course it was good. You don't want to go back to places you've been to once? In that sense, the body is different. It's a place I really want to go to over and over again. I have no regrets with the expensive food and wine, but it's comfortable and romantic, and the atmosphere is clean and pleasant, so drinking wine in Pace feels really good. It's typical or angled, so it's soft and calm without any sense of distance or anything like that. The word luxurious is not enough. A place I only want to know..! But I really recommend it. When will I go again.. I write a review because I remember it from the calendar. Please stay with us for a long time, sir + Pasta and steak are just too famous to say.. I skipped it very naturally.. It's just the best! Especially pasta.. Oh, I want to eat it again because it is small.

I've never left a review, but I had such a good and satisfying time, so I'm leaving this for the first time. When looking for an important gathering or a Daegu wine bar to take with your loved ones, I think Gastro Pace can be trusted. The wine, salumi, cheese, and food that he learned and studied in Italy are run by the chef himself. The mozzarella and burrata cheeses made by hand with milk from the Palgongsan ranch are fantastic.. Every time I visited, they served me sensibly and in detail, so I was very happy and enjoyed the whole time eating and drinking with my friends and family. Although I live in Seoul, I visit every time I go to Daegu. Thank you so much.^^