The Artist Who Paints Dungeon Chapter 30

Episode 30

‘I’ve been to a few French restaurants before…’

Geo looked around the restaurant once more.

‘The concept here is really well done.’

Geo, who is more romantic than fearful, was not discouraged by the words, “This is a restaurant that was turned into a dungeon where dozens of people died.”

‘Why should I be afraid when delicious food is available?’

To Geo, even the air in this restaurant, ‘Istua’, felt sweet.

“… … .”

“Do you like it here?”

“The atmosphere is good.”

It was fun to watch.

It is chaotic yet clean, dreamy yet neat. The color temperature that feels cool yet affectionate is probably the result of the designer’s ability to appropriately mix white and pastel tones.

It was a bizarre and fantastic design, as if it were the embodiment of one person’s beautiful dream.

‘It’s highly likely that this building wasn’t designed by a human… .’

The complex and beautiful buildings that seemed to embody dreams, and the sweet air that made my mouth water as if it were the embodiment of fantasy. I felt as if I had come to an amusement park because of the unique experience I had never had in my life.

Originally, there was something called immersive dining on Earth. It refers to a restaurant where you can watch a performance in a theater designed with one concept and eat a meal that is in sync with it. You could call it an interactive theater where you can enjoy a meal.

‘Besides, this is a restaurant that has a story related to a dimension called a dungeon. Unlike a pure play that could be said to be a lie, it is a story that actually existed. The chef here even said that he was the main character of the story.’

This restaurant is quite tall, but its center is open, so you can see straight up to the ceiling even from the first floor.

It wasn’t a circular, hollow center. It was a round lobby without railings and had stairs that were connected in layers. Guests could dine there.

People sitting in the public lobby enjoying their meal were positioned in a great viewing position, as if they had been chosen as the main characters of this play.

“… … .”

The seats where Geo and Yoo Seong-un were sitting were at the edge of the fifth floor.

“… … .”

“hmm….”

Yoo Seong-un asked with a curious expression.

“Maybe you wanted to sit in the lobby? It’s a popular seat because that’s where the dungeon story took place.”

“no.”

“Oh, you answered quickly. I thought that was better since you kept looking at the public lobby.”

“I was admiring the structure of the building and liked it. It was a pleasure to look at.”

I couldn’t refuse out of respect, but I absolutely did not want to eat in a public lobby.

‘Being under that much attention would be a very difficult experience for someone with a delicate heart like me.’

When I think of immersive dining, I can say that it is also part of the play, but I didn’t want to eat in a space like that where I would be stared at by strangers I didn’t even know. Geo covered his face.

“I just admired it.”

“Then that’s good.”

Yoo Seong-un inwardly sighed in relief at Geo’s clear yet firm voice.

‘… I can’t show Geo in such a public place.’

Geo continued to wear the hood as he wished, but that didn’t mean he could hide his physique and atmosphere.

No matter how much you imitate humans and lower their status, where will their essence go?

‘There are about 19 people watching… 11 of them are hunters. There are about 4 people who are on guard and preparing for any situation. There’s 1 C-class, 2 B-class, and 1 A-class.’

Istua is a unique restaurant that utilizes the remains of a past dungeon, and most ordinary people who have not awakened at all tend to avoid entering. The hurdles are too high to come here just to enjoy a meal.

The price is the price, but more than anything, it’s an out because it’s a place where a lot of people died in the past.

‘There were many people who said that eating in a place like this would give them nightmares.’

Since it was a daily routine for hunters to see people die, more than 70% of Istua’s customers were hunters.

But even among them, people’s reactions are divided.

‘Because the influence of the remnants still remains.’

The building of Estua caused hallucinations, auditory hallucinations, and even schizophrenia in severe cases.

It’s probably not easy to get to that point without causing a ruckus in the restaurant, but there were many customers who couldn’t stand the subtle pressure emanating from the building itself.

“… … .”

Geo you bastard.

‘If you’re going to imitate a human, you might as well do it right.’

If you enjoy the restaurant so casually, it’s only natural that you’ll attract the attention of your customers. In a space that becomes increasingly more and more strange the more you look at it, you’re openly showing off your inhumanity.

‘…furthermore….’

Even without that creepy vibe or behavior, Geo had a noble side.

‘It looks so aristocratic that it probably suits a French restaurant better.’

Should I say it was elegant or overbearing? It wasn’t really his intention, and he was actually trying to lower himself, but there was an air of elegance that came out of every action he took.

‘Before, I didn’t really notice it because we only talked in portrait form, but now that we’re outside, the atmosphere is definitely more refined. It also feels neat, like priests in a temple.’

Do you really think that the word ‘ordinary person’ is suitable when you have this kind of atmosphere?

‘There aren’t many people like this among humans…’

Although Geo had a high level of respect and understanding for humans, he still showed some shortcomings here and there. Judging from the lack of detail, it seemed that he was not human after all.

“… … .”

Of course, Geo had no idea.

‘It’s been a long time since I’ve been to a restaurant like this.’

As Giovanni, I thought about it for a moment.

In fact, all the dignity and attitude he had shown up until now came from ‘Giovanni’, who was a nobleman, a doctor, and a priest. He just wasn’t aware of the habits and atmosphere that came out naturally.

“It’s bread before a meal.”

“thank you.”

Geo’s heart pounded.

‘It’s bread.’

It had been a long time since I had seen a lump of flour, and I couldn’t be happier. It made me feel even better as I remembered the meals I had shared with my disciples when I was living as Giovanni.

It seemed like Yoo Seong-un had guessed Geo’s feelings as well.

“Do you like bread?”

“Don’t worry, I don’t eat anything and I’m not a picky eater.”

“You really like to eat….”

“Yes.”

Geo tore off a small piece of bread and placed it on his plate.

‘It’s small and round.’

Then, instead of eating it all at once, he broke it into pieces and ate it little by little. Yoo Seong-un stared at Giovanni’s actions.

“… … .”

Yoo Seong-un was secretly convinced.

‘Nobility… or perhaps a similar class.’

Let’s look at the manners with which each and every bite is eaten.

‘It wasn’t particularly noticeable in the restaurant. Was it because of its connection to France? Or maybe it was just something related to Western food, separate from that… .’

Geo continued his meal, leaving Yoo Seong-un in his thoughts.

“The bread is delicious.”

“Really? It does smell good, after all.”

“It’s light and savory.”

The surface of the bread was dry to the point where it seemed to be dry, but it wasn’t hard or chewy like a bad crust of bread.

The crust was crispy like a layer of pastry, and inside was a fluffy, steamy interior.

‘It definitely doesn’t feel like toast or morning bread, and if I had to guess the closest thing to it, it would be ciabatta. But even for something like that, it’s incredibly soft and different from what I know… .’

I could feel the soft, chewy texture between the fluffy, textured meringue.

There was a chewy taste with variations such as crispy skin, soft and fluffy texture, and chewy texture that seeps into the mouth.

The bread itself had a simple and savory flavor that brought out the natural aroma of the grains, and the subtle woody aroma from the oven was also excellent.

‘Not excessive and overall harmonious.’

I want to kidnap the person who created it.

“This oil smells good too.”

“Oh, right? It’s called a mixture of olive and mushroom oil.”

“Olives and mushrooms?”

“Both are improved versions of the dungeon variety. Perhaps this one will suit your taste better.”

“I like it because it’s definitely a unique attempt. I think it’s good.”

Usually, the oil used to dip bread in this way before a meal is often paired with balsamic.

Balsamic vinegar, which can be called sticky grape vinegar, had an excellent sour and rich flavor, but strangely, this oil contained salt instead.

‘It feels like I’m eating raw fish.’

Geo suddenly thought of the blue-haired mermaid. She was a proud and sensitive child.

‘… Aria hated strong flavors so she liked to dip her bread in oil without vinegar, but I didn’t think it would have been okay to add salt like this…’

In fact, salt was expensive back then, so it was difficult to stock up on it. Even if you lived in a seaside town, salt was a precious food item.

“… … .”

It definitely looks like raw fish.

A bread that is chewy while still retaining the texture of the flesh. Just like eating tuna belly with dense fat dipped in oil, the bread with a lively feel also gave that feeling.

‘… Since the oil and salt are added together, the fragrance is amplified and the sweetness of the grains is more prominent. It’s definitely an attempt that goes well with the texture of freshly baked bread.’

While I was slowly eating the bread, the second course came out.

“Onion soup with three kinds of cheese.”

Unlike most people’s creamy soups, this is a brown, transparent soup made solely based on the sweetness and savory flavor of onions.

“… … .”

The deep yellow and orange cheese, spread so widely that you couldn’t see inside, had melted to just the right color.

Geo slurped the soup gently.

‘The cheese isn’t that thick.’

Unlike the crispy outer layer of the cheese, the inside was soft and tender. Perhaps because it was in contact with the onion soup, it had the rich, savory flavor of well-fried onions.

‘The texture of the onion is still intact. Even though it’s cooked so well that you can mash it with your tongue, the original shape of the onion is still visible, so it must have been made very meticulously. It must have taken quite a while.’

Cheese on top of onion soup. It was a natural combination, but Geo didn’t like the thick cheese on top. Personally, I didn’t like the cheese that became rubbery when the soup and bowl cooled.

‘Some might say that it’s like a soup or meat, or that it adds a rich texture… but that’s not me. I want to eat soup.’

But the bowl of this soup stayed warm, and the cheese was not too thin, but not too thick either, making it easy to scoop up. Thanks to this, the natural flavor of the onion seemed to stand out even more.

“… … .”

“good?”

“It feels good, my body is getting warmer.”

“Onion soup definitely has a bit of a nutritious feel to it.”

“I think similarly.”

The process of frying hard, white onions until they turn a deep caramel color. This process is the most important part of onion soup, but if you burn the onions or fry them too little, you will end up drinking bland onion soup instead of flavorful soup.

But this soup, which squeezed every last drop of the sweetness and savory flavor of the onion, could be called a tonic. No amount of effort and time would be able to bring out all the flavor of the onion to this extent.

‘hijacking.’

Let’s kidnap the chef.

“Cheese Flower Salad with Amra Puree.”

Soon after, Geo naturally turned to look at Yoo Seong-un at the new dish and unfamiliar words.

A beautiful salad with flower-shaped cheese slices topped with a light yellow sauce and surrounded by neatly trimmed flower petals.

“… … .”

“… … .”

An explanation was needed.

“… … .”

“Ah… I wonder what the ingredients are?”

“If you don’t mind, may I ask what Amra is?”

“It’s one of the representative fruits that was successfully bred by bringing it from the dungeon. Do you know about avocados?”

“I know.”

“It has a similarly soft flesh, but it has a strong, nutty flavor. The flesh contains a tremendous amount of oil, and that oil doesn’t burn even at high temperatures, so I know it’s often used in Chinese cuisine.”

“Then the flesh itself is….”

“Yes, this is my first time seeing a place that uses amra as puree. They even had a fruit salad last season. The menu at Estua changes every four months, so it’s fun to look around.”

“okay.”

The fruit, called amra, was pale yellow, lighter than a chick.

‘…It has a similar level of richness to peanuts or walnuts.’

It didn’t immediately remind me of nuts. Strictly speaking, it was more like the nutty and sweet taste you get when you chew rice for a long time.

Then, at the end, a sweetness as thick as honey and a sourness unique to fruit hit, giving a variation in taste.

‘It’s definitely oily. It’s like the marbling of beef… .’

This sweet oiliness, reminiscent of a skeleton, went very well with the refreshingly spread out flower petals. Geo’s gaze naturally fell on the cheese flower, which had a shape similar to an azalea.

“… … .”

Let’s slightly cut open the cheese flower and see that it is a ‘flower’ that has grown like this from the beginning.

“… Cheese flower… .”

“Are you interested? Should I get you some seedlings later?”

“Please.”

“Okay, then. I’ll buy it for you on my way back from the trip.”

“thank you.”

A flower that grows from cheese. It was a story that brought out all the childlike innocence in us and made us excited. It was like something out of a fairy tale book we read as children.

‘It’s quite an attractive flower when you think about the cumbersome process that humans go through to make cheese.’

What is cheese in the first place? Isn’t it a symbol of the effort required to obtain a small amount by rolling and rolling milk?

I couldn’t help but be surprised to see such a processed product come out as a flower. The petals were thin and beautiful, like a work of art.

‘What’s the principle? The taste itself seems similar to Tet de Muan… .’

A semi-hard cheese that maintains its shape but crumbles when hit lightly. It has the softness and richness unique to milk, while boasting a strong nutty flavor and a tangy spicy taste.

The cheese flower had a slightly stronger spiciness on the tip of the tongue, but it wasn’t unpleasant. It was just enough to remind me of the oily taste of the amra puree and the greasiness of the cheese.

‘Harmony is an art, but is the chef an intangible cultural asset?’

Above all, the cheese flower, which was twice as sweet and rich as the Tet de Muan, also had a honey flavor. It was a soft sweetness like the kind you can eat when you turn over an azalea flower and suck on it.

It went so freaking well with this flower salad that Geo was excited to go back to the cabin and plant it.

“You look really happy.”

“yes.”

What an obvious statement.

“Humans are originally happiest when they eat.”

“Uh… really?”

“Well, that’s me for now.”

It’s been like this since I started eating potatoes that my grandmother baked in the stove. I couldn’t get away from this extremely peripheral pleasure.

Then came the fantastic course: truffle-flavored gratin and French fries topped with a hint of cheese. Slow-cooked at low temperatures, wood-scented scallions and crispy garlic chips.

Even though French cuisine is famous for being oily, it was a course with exquisite harmony that I never got tired of.

“Was it okay?”

“It wasn’t just okay, it was really good.”

“I’m glad you look happy… .”

If you’re going to imitate a human, why not at least pretend to care about your surroundings?

‘Humans are more social creatures than you think… .’

Yoo Seong-woon, who had to bear the brunt of the attention on Geo asking, “What on earth is that?” smiled bitterly.