Next thing arrived was not in the menu but specifically asked for – goose liver Baklava. This was the dish we had the first time going to Adora. Sort of a flag dish of the place. And well worth it. It was hard to split I admit (technically hard, I’m not such a pig!) but very well prepared with the crunch of the filo pastry, a sweetness of the honey and nuts and smoothness of the liver, pink inside.
|The flag dish. I would put that on a flag|