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Pulpo und Calamaretti von Dirk Gieselmann

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Pulpo und Calamaretti von Dirk Gieselmann

| Lesedauer: 2 Minuten
Pulpo und Calamaretti-Salat mit Kichererbsen von Küchenchef Dirk Gieselmann aus dem Restaurant „Le Petit Royal“.

Pulpo und Calamaretti-Salat mit Kichererbsen von Küchenchef Dirk Gieselmann aus dem Restaurant „Le Petit Royal“.

Foto: Robert Rieger

Pulpo und Calamaretti-Salat mit Kichererbsen von Küchenchef Dirk Gieselmann aus dem Restaurant „Le Petit Royal“.

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