July 16, 2025 - Restaurant | 1 comment(s)
The wine list seemed so good to us that we went to check it out for you. And it was!
Let's cut straight to it: BAK isn't playing around with their wine cellar. They're serious about natural wine, and we noticed from the first moment.
The service deserves its own paragraph. The staff doesn't just serve you, but they connect with you with a big smile. Zero pretension despite their expertise, just genuine enthusiasm about what they're pouring and serving.
The blind tasting showcases BAK's wine knowledge and playful spirit. When they brought out Dario Princic's Ribolla Gialla in that mysterious black glass, we assumed immediately: orange wine, and not just any skin-contact experiment; it was structured, complex, with tannins that don't smack you in the face but rather whisper nicely to you. Then, they transfer it into these Gravner glasses (loved it!) creating this surprising connection.
And they don't stop there. Another great surprise was a strong Rastafia from Domaine des Cavarodes alongside goat yogurt with herbs (mint, dill, and sweet cicely). What seemed like an odd match turned into something very pure together. The alcohol in the wine softened, creating a perfect balance with the creamy, herb-infused yogurt. This is BAK showing off their pairing prowess without being pretentious about it.
We couldn't resist checking their wine cellar, which confirmed the rumors! Co-owner Alessandro has spent 15 years building this collection. Many bottles he's kept specifically to share now that they've properly aged. Yes, they are restaurant prices, but you're getting access to rare finds like 2020 Olivier Lemasson “Sois Mignon”, which has become even hard to find in France. Drinking these wines isn't just consumption; it's tasting what wine actually means when someone cares.
The cellar includes an impressive lineup of natural wine stars: Ganevat, Tony Bornard, Domaine Prieure Roch, Overnoy Houillon, and Les Tourillons. What's particularly refreshing is BAK's commitment to expanding your natural wine horizons beyond the usual suspects. They're not just serving the established classics, they're actively introducing their clients to equally impressive but less hyped names like Olivier Saint Priest and Vigna Montebuono.
This demonstrates a wine program that's not just curating bottles but actively shaping your perception of what natural wine can be. Which we love! ❤️
BAK is a refined and contemporary culinary experience, emphasizing seasonality and freshness through thoughtfully chosen ingredients. The dishes highlight a blend of natural flavours, with elements like Dutch white asparagus, wild herbs, and elderflower reflecting a spring going towards summer season. Elegant pairings, such as Hamachi with kiwi and broad beans or egg yolk with chives and lovage, showcase a nice balance. The contrasting flavors and textures, like lamb with bottarga and crisp lettuce, create dynamic and memorable plates. A diverse selection of proteins, from seafood to meat and vegetarian components, ensures a well-rounded offering. The dessert courses maintain a light, palate-cleansing character with goat yogurt and milk curd, before concluding with the richer notes of a tasteful financier and advocaat cream.
For the environmentally conscious diner who appreciates both sustainable practices and quality, BAK manages something remarkable: making responsible choices feel like luxurious ones. The food honors both ingredients and the environment, creating the perfect combination with these natural wines.
We're definitely going back!
