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Cafe Paci | Newtown
If there’s a highlight at Cafe Paci, it’s dessert: earthy-sweet carrot sorbet atop dense liquorice cake enveloped in tart yoghurt foam. Then again, perhaps it’s that cult-status ox tongue taco with snowy horseradish. Or the razor-thin, crackly rye crisp slathered with ’nduja and crowned with tangy, exactingly placed fermented carrots. All three are true originals, embodiments of owner-chef Pasi Petänen’s flair. Yet, even more seemingly familiar dishes here…
