Impression is mostly positive. The restaurant is quite demanded, so better make a reservation. It has fashy trend - an open kitchen. Staff is attentive. Chiabata with truffle butter for apperitive and japanese aiva sorbet for digestive (as compliments) were just perfect. In between were beef carpaccio, beef fillet steak, lamb steak. Everything was very tasty and prepared exactly as we've ordered (medium and medium rare). However, but this is just my perception and taste, the garnish was quite salty.
It's a pity we didn't managed to taste the exclusive dessert - caramelized onion pie with blue cheese. The prices are medium high. Very good music selection.
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