Trout Restaurant

Reservations are required. Trout Restaurant is quite popular. Please make reservations in advance (note: no minors are allowed). Approximately 368 per person, 8 dishes and one dessert (Western style), excluding drinks (please confirm the specific cost with the restaurant, see the phone and WeChat above)

Trout Restaurant has always been famous in Dali. I had the opportunity to experience it for the first time in January 2025 because Sun Yu invited me to have dinner there. My feeling is: the environment is good, it is almost at the end of the village, I have my own vegetable garden, raising some chickens, ducks and sheep, and the view of the village and Erhai Lake from a high place to the north is good. The service staff is friendly and thoughtful, and it is a very young and energetic team. The dishes are creative and produced seriously, which can be seen from the care and richness of the dipping sauce used in a small dish. Pet-friendly, the chef monkey played with the fried hair after cooking. I am not a person who often comes to such restaurants, nor am I an expert in fine food, but I thought at the time that I should introduce it to my friends and guests, and such a restaurant is worth recommending. So I sorted out some simple information and introductions to make recommendations. At the same time, I also collected some comments and opinions from others for your reference.

Pick out two of them:

Deng Rang Rang December 16, 2024 "My friend recommended this restaurant to me. I had read the reviews and was looking forward to it. The nine-course meal was beyond my expectations.

Environment: The open counter with wooden tables is very American. In addition to local Yunnan ingredients and spices, the restaurant also has warm yellow light as soon as the car stops, and they begin to prepare tonight's meal. It is quite conspicuous among a row of traditional buildings. The courtyard design at the entrance, plus the self-planted vegetable garden and captive animals, embody the concept of farm to table.

The pre-meal bread is more moist than bread and is served with four sauces. My favorite is mushroom sauce. The butter and honey are also homemade in the kitchen.

The most favorite soup of silver fish, the plate is clean, the fried silver fish, crispy on the outside and tender on the inside, dipped in the sour soup made from tree tomatoes, very appetizing

The way to eat rainbow trout is very special. The chef gives more space for DIY. The smoked rainbow trout is served with crispy chips, avocado sauce and fresh vegetables picked from the farm, allowing diners to freely match them. Tilapia is also made into a soupy dish. It is slightly charcoal-grilled to keep the meat fresh and tender. The soup is also sweet and white.

The method of deep-fried bullfrog tempura is to add a local peppercorn to the sauce. However, the sour taste is a bit too strong. People who like sour food should love it.

Yellow beef. The local yellow beef is sliced ​​thinly and served with a sauce that is full of Dai flavor. The sauce is more amazing than the beef. The main course is avocado pasta with mushrooms and chili peppers. This is the only spicy dish tonight.

Before dessert, I used freshly squeezed citrus juice to replace the sorbet to cleanse the mouth. The aftertaste of sourness and sweetness was strong. I thought the "walnut" was sweet, but it turned out to be a little salty. Maybe it was to match the fried milk fan.

Finally, the chef served a new dessert, which reminded me of the soy sauce ice cream I had a few days ago. It tasted like toffee. I'm keeping it a secret. If you want to try it, you can wait for the new season menu. There are still many delicious dishes in the whole set, which is more worthwhile than the fusion cuisines I have recently checked in. I didn't expect that Dali also has a restaurant of this level. The chef team is quite creative. "

miniw Lv7 January 10 "I finally got to eat at the trout restaurant I've liked for a long time. I heard a long time ago that it was the Chinese version of noma. I made a reservation immediately when I came to Dali this time. I like the farm to table format and the naturalness. Every dish is delicious. Three of the eight dishes surprised me. The service was very good. Many ingredients are local Yunnan specialties. I've never seen them before. It's really great, it beats many Michelin restaurants in seconds."

Chef Monkey's introduction to the restaurant:

External Environment:

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Internal kitchen:

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Selection of ham:

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Some tableware options:

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