Every dish that comes out of chefs Julia Carmen Desa and Jatin Mallick's kitchen is as pretty as a picture. Whether it is pan-fried scallops and prawn or the goat cheese bavaroise, every plate is part of the culinary theatre here. The dishes are almost exclusively made only with the best local ingredients—you won't find kale and asparagus at Tres. Instead, the humble spinach, okra and winter carrots, or whatever happens to be in season when you dine here, find favour on the menu. The idea is to serve the most nutritious and delicious food by elevating these ingredients. There's an equally attractive list of beverages to go with the dishes. Be it the jamun margarita, the Lodi G&T or one of the many tasty mocktails on offer, you know they are going to be Instagram-ready.
Himalayan Raw & Fine Element: The restaurant not only opts for local over imported ingredients but also goes to great pains to ensure that the food does not contain any sort of artificial flavouring or preservatives. All the nuts, fermented foods and eggs used in its food are organically grown. The chefs operate a zero-waste kitchen, something they achieved by carefully planning portion sizes.
Website; 23, Block 13, Lodi Colony, New Delhi