Appetizer at Restaurant WKK,Wilde Kloster Küche, by Chef Manuel Burke, Neuzelle, Germany. Reduction of beetroot and dill oil poured on celery cream, goat cheese ice cream and red beet.

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Size: 7395px × 5714px
Location: Bahnhofstraße, Neuzelle, Brandenburg, Germany
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

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