A Special Lunch Course Experience at Gastro Rock on Kim Gwang-seok Street in Daegu

Located at 26-19 Dongdeok-ro 8-gil, Daebong-dong, Daegu, 'Gastro Rock' is a fine dining restaurant that showcases the essence of culinary artistry. Through its lunch course, you can glimpse the chef's meticulous philosophy of cooking. Nestled in a quiet residential area, the journey to find this place adds to the charm, and above all, the space exudes a genuine passion for food. The lunch course began with three amuse-bouches. The first was a bite-sized piece of Iberico pork belly topped with fried Jerusalem artichoke and served with barbecue sauce, offering a deep and rich flavor. The second was a red beet-marinated salmon appetizer paired with cream cheese sauce, where the subtle sweetness of the beet harmonized beautifully with the tender salmon. The third amuse-bouche was truly unique—a lemongrass-flavored drink with passion fruit bubbles, creatively presented to resemble an egg white and yolk. This visually intriguing and refreshingly tangy starter was the perfect way to whet the appetite. Among the main dishes, the 'Korean Style Chicken Soup' stood out the most. This dish featured sous-vide chicken breast placed atop rice-shaped pasta, garnished with thinly sliced ginseng, and completed with a broth reminiscent of traditional Korean chicken soup. The fusion of Western techniques with traditional Korean flavors was astonishing. The sous-vide chicken was tender and moist, while the rich broth evoked the comforting taste of homemade chicken soup, yet with a refined twist. Another highlight was the seasonal fruit watermelon gazpacho. Made with black sapphire grapes, green grapes, and watermelon, this gazpacho resembled a fruit punch and was finished with mint oil, delivering a cool and refreshing taste perfect for summer. The Iberico pork neck steak, cooked medium, retained its juices and was paired with mashed potatoes and traditional Italian accompaniments, enhancing its flavor. Similarly, the tenderloin steak, also cooked medium, offered a rich and juicy taste that was deeply satisfying. For dessert, the crème brûlée was topped with cherries, blueberries, and cookie crumbles, providing a sweet yet refreshing finish. The caramelized surface was perfectly executed, and the contrast with the creamy interior was delightful. Gastro Rock's lunch course was more than just a meal—it felt like experiencing a work of art. The chef's creativity, technical prowess, and profound understanding of ingredients were evident in every dish. Being able to enjoy such high-level fine dining in Daegu is truly a blessing.