celery root pappardelle | fennel & ouzo foam | sea asparagus | artichoke confit | pickled cucumber | garlic chips | white pesto at Vegan Hotel LA VIMEA — pattini's Review (Sep 12, 2025)

Upon reading the ingredients of this dish, I thought I wasn’t going to like it, turns out it was my favorite courses of this dinner. Pappardelle made from celery root, with a creamy white pesto, artichoke confit, pickles, garlic chips and an ouzo and fennel foam. Loved the creaminess and the combination of all flavors. I was afraid the celery root was going to be overwhelming and instead it combined perfectly with the rest of the ingredients. A 10/10.
A little pricey if you think about the cost of the menu for external guests (5-course menu at 79€ pp, beverages excluded), but definitely worth it!
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