(由 Google 翻译)参观马卡里纳绝对令人愉快。我和妻子在这里度过了一段美好的蜜月时光。我们很幸运,避开了典型的旺季,独自入住了他们的私人酒店和餐厅。这里有很多值得评论的地方,但我还是要说说。
我和妻子没有车,所以来这里有点麻烦,需要耐心等待。我想让所有想来参观但又没钱买车的人知道这一点。从札幌出发,大约需要2到4个小时,具体取决于你乘坐公共交通的运气。开车的话,只需要90分钟左右。所以我根据地理位置推荐了这家酒店,但不要因此就放弃来这里。
我们去的时候是淡季,所以我们包下了整个酒店和餐厅。餐厅附近的酒店也有一些选择。步行大约10分钟就能找到一家旅馆,你可以试试。从餐厅步行 5 分钟即可到达温泉酒店,考虑到露天浴池的景色,步行 5 分钟还是值得的。至于我们住的地方,对于喜欢住宿的人来说,它就像一个 AirBnB。这是一套 4 居室的房子,每个房间都有 2 张全尺寸床,还有一个共用的公共区域,配备便利设施,可以煮咖啡、茶,还可以享用不同的酒水。如果您觉得有灵感,甚至可以用吧台上的调酒器调制自己的鸡尾酒。床很舒服,虽然我对枕头有点不满,但这更多的是我个人的问题。考虑到这里的规模,对于任何想带一群人来这里的人来说,这都是一个很棒的场所。
现在来说说餐厅,他们提供季节性/轮换菜单,我可以说,当我们 9 月初来这里时,我对他们的选择并不失望。我们来这里的时候,首先吃了一份简单的鱼肉鞑靼和一份米饼拼盘。接下来是甜菜酸奶开胃菜,两种食材均产自当地,味道鲜美,不苦不涩,清爽爽口。之后,他们推出了蔬菜拼盘,里面夹杂着一些我之前从未尝试过的海鲜。这道菜本身也不容小觑,因为当你品尝不同的蔬菜时,它们会给你带来不同的风味,让你在享用不同鱼肉的同时,还能享受到恰到好处的休息。说实话,我当时真想把每一部分都切开,细细品味。之后是鲭鱼,我原本没指望它会这么好吃。然而,鱼肉如此美味却让我惊喜不已,因为鱼肉软嫩鲜美,鱼皮炸得酥脆,每一口都带着一丝烟熏的味道,我真希望在其他地方也能找到这种味道。对我来说,这道菜和我当时正在享用的黑皮诺葡萄酒搭配得非常完美。至于主菜,我唯一的抱怨就是我还想再多吃点。他们给我们提供了一块上等和牛牛排,配上酸甜的梅橙汁土豆泥。搭配这道菜的是一块温和的辣椒,为菜肴增添了风味,还有一小块用香料调味的茄子,这些香料不会影响茄子的天然味道。我希望我能多吃一些牛排,因为那实在是太好了,嫩度与厨师准备的胡椒味/甜味鲜味相匹配。至于甜点,我最大的抱怨是他们不让我把多余的一份带回家。它遵循与美国桃子馅饼类似的制作方法,面团质地甜而柔软,增强了他们用来代替桃子的西梅干的酸味。甜点也不容小觑,当你搭配他们特制的牛奶冰糕时,味道太好了。我几乎愿意接受拿走我妻子那一份的惩罚。说实话,我很高兴不用自己做选择,因为她也忍不住把这道菜吃得狼吞虎咽。最后,我们享用了美味的咖啡和一些美味的小点心,显然是店内特制的,还有一小份饼干和芝士蛋糕,为这个夜晚画上了圆满的句号。
(原文)
Maccarina was an absolute delight to visit. My wife and I had a great time while we stayed here as part of our honeymoon. We were lucky to visit here out of the typical busy season and we were by ourselves in their private hotel space and restaurant. Lots to review here, but here I go.
My wife and I didn't have a car, so getting here is a bit of work and a lot of patience. I want to get that out there for anyone that wants to visit, but lack the means to get a car. From Sapporo, it'll take from 2-4 hours depending on your luck with the public transit. With a car it's only about 90ish minutes. So I ding this place based on it's location namely for that, but don't let that disencourage you from coming here.
We visited during the off season for this place, so we got to have the whole hotel space and restaurant for ourselves. For the hotel space near the restaurant there are a few options. There is the hostel about a 10 minute walk you could try. There is also the onsen hotel that is a 5 minute walk from the restaurant which is worth it considering the view from the open air bath that place has. As for the space we stay in, it's like an AirBnB for those that like those accomodations. It is a 4 bedroom house area each room has 2 full-sized beds and there is a shared common area with ammenites to make coffee, tea, and enjoy different alcohols. If you feel inspired, you can even make your own cocktail with their shaker set on the bar. The beds are comfy, though I had some issues with how soft the pillows are, but that is more of a me problem. It would be a great venue for anyone wanting to bring a group here considering the size of the place.
Now to the restaurant, they do a seasonal/rotating menu, and I can say I was not disappointed with their choices when we were here in the beginning of September. While we were here it started with a simple fish tartare with a rice cracker plate. Followed with a beet and yogurt appetizer, where both was locally sourced and tasted so savory and wasn't bitter but had a crisp fresheness to it. After that, they introduced a vegetable medley with a few seafood inclusions that were to new to me. The dish itself is not to be underestimated because as you go around the plate the different vegetables each bring a different flavor and offer a nice break as you enjoy the different bites of fish. Admittedly, I wanted to cut each part up to savor it more. After that, was a Saba(mackerel) fish dish that I was not expecting to be as good. However, I was quite surprised that the fish was so good because the flesh of the fish was soft and savory, while the skin was cook to a crispy level and gave each bite a hint of smoke and flavor I wish I could find elsewhere. To me, it paired well with Pinot noir I was enjoying at the time. As for the main dish, my only complaint is I wanted more. They offered us a cut of prime Wagyu steak with mashed potato in a soft sour merrange. To go with this dish was a cut of a mild pepper that helped decorate and flavor the plate as well as a small cut of eggplant flavored with some spices that didn't detract from the natural flavor of eggplant. I wish I got more steak because that was just too good with the amount of tenderness matched with peppery bite/sweet umami the chef prepared. As for the dessert, my biggest complaint was that they said no to me taking an extra serving home to the room. It followed a similar process as American peach cobbler, the dough was a sweet and soft like texture that enhanced the sourness you got from the prunes they used as a substitute for peaches. The dessert is not to be underestimated, when you paired it with the milk sorbet they specially prepared, it was too good. I was almost willing to accept the punishment of taking my wife's portion. Let's just say I am glad the choice was taken out of my hand as she also had a hard time not devouring the dish. Then to close out the night we were treated to some tasty coffee and small delectable treats that apparently were made specially in-house, a small assortment of cookies and cheesecake.