Restaurant review: Texture, London

The quality range seems to be very vast in the group of restaurants that have 1 Michelin star. My husband and I have thought this many times in the past, and within the last few weeks have dined at a 1 star restaurant that was definitely at the lower end of the 1 star places we’ve been to, and one that was at the top end of all the 1 star restaurants. The difference between the two restaurants is so big that I’m not sure how they can both have the same rating.

We decided to go for the fish tasting menu with matching wines. Texture is a Scandinavian restaurant, and we were surprised by a fusion of Scandinavian and Asian flavours. One would think these two to be too far from each other, to be successfully joined together, but it indeed works together very well! What is also interesting is that the restaurant doesn’t use butter or cream for their cooking.

We arrived 20 minutes early for our booking, which was the first seating, and were pleased to be welcomed in. We had our champagne aperitif, as well as nibbles at the bar, whilst waiting for the restaurant service to begin. This was at bonus to the place, because some places don’t let you in until the first seating starts, which is especially annoying if it’s raining.

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The menu started with a wonderful beetroot soup, which was earthy and sweet, with a velvety consistency. It was paired with Henriot Demi Sec champagne, which complimented the food very well. on it’s own, the sweetness of the champagne was very present, however when had together with the food it didn’t seem sweet at all.

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Next course of salmon was a delight, and the best course of the menu for my husband. Salmon can often be overcooked, but this one was cooked exactly how it should be, very moist and pink inside. It was served with oscietra caviar, slightly mustard flavoured sauce, sorrel, perfectly thin rye bread and very well pickled cucumber. All the flavours worked very well, served with mild flavoured Italian Garlider 2016 Sylvaner.

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Next dish of scallop had flavours of coconut, kaffir lime and lemongrass. They were skillfully used, and weren’t overpowering the dish. one thing my husband didn’t like was fresh coriander, that had been used. It seems a lot of restaurants these days use fresh coriander as a garnish to a lot of their plates, even though it has a strong, overpowering taste. The South African FMC 2016 Chenin Blanc served with this dish was a big hit with both my husband and I. Even though this wine is a little bit more complex, with slight oakiness, and you might wonder how it could possible go with the flavor combinations of the dish, the wine complimented the dish well, as well as being a delight to drink on it’s own.

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Cod was cooked very well, the piece was very meaty and flaky. I think cod is quite a boring and tasteless fish, so it needs interesting accompaniments. It was served with avocado, brandade, tomatoes which were prepared very nicely, and chorizo. There was also a little bit of potato mash under the fish, and some cannellini beans. I think the fish was hidden under a lot of ingredients, and plating could’ve perhaps been a bit more refined for this dish. I also think that the beans didn’t seem necessary. Wine pairing with this dish was Italian 2012 Pinot Noir Montalcino. I’ve had Pinot Noir served with monkfish before, but not with cod. The wine didn’t overpower the cod, and suited all the ingredients in the dish.

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I wasn’t too keen on the taste of the pre dessert palate cleanser. It was clean but dull flavoured, however I would’ve liked a bit more freshness and sharpness from it.

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There were elements I really liked in the dessert, and also some I wasn’t too sure about. The skyr pannacotta was nice, and I loved the nectarines, I thought these were the star of this dish. The ice-cream for me didn’t have much flavor. Wine served with the dessert was German 2013 Frühlingsplätzchen Riesling Auslese, which was a sweeter Riesling, however not too syrupy and sweet like some dessert wines might be.

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Rating: ★★★★☆

Restaurant review: Aquavit, NYC

How this restaurant has managed to get two Michelin stars is beyond me. Now, before anyone says that perhaps I just don’t get Scandinavian food, A) I am Scandinavian and B) I’ve had Scandinavian food that has been very good in other restaurants, so that’s not it. Also, I’ve been to around 40 Michelin star restaurants, so I do have plenty to use as comparison. The step from one to two stars is big, and a two-star-restaurant really should excel in many aspects. Unfortunately, Aquavit disappointed in all aspects, and I don’t think it’s worthy of any stars. Perhaps the inspectors were on too much (free) champagne when inspecting Aquavit?

From staff to the food, everything just seemed a bit ‘off’. Now, there we couple of members of staff who were friendly and good, but the rest just gave a bad vibe, like they didn’t want to be there, as well as giving a scruffy impression. The sommeliers knew their stuff about what they were talking about, however the actual wine pairing to our Seasonal Tasting Menu didn’t impress either. Overall impression was that service was sloppy. I had wine poured to a wrong glass (old, used one instead of the new, clean one), and the cutlery was always placed in completely wrong angles etc. It’s these kind of little things that should not be happening in a place of this calibre.

My prediction is that Aquavit will be losing it’s stars, they most certainly are not worthy of them. For me, they are amongst one of the three worst Michelin star restaurants I’ve been to, my husband thought the are in fact the worst.

For the first Amuse Bouche we were served a Swedish pancake and smoked salmon. It was ok enough in flavour, however not amazing, and was a little bit difficult to eat by hand, as it was quite a floppy pancake. We thought they’ll need to improve to be the required standard.

Second appetiser and ‘palate cleanser’ was mussel with seaweed broth. The broth was ok, but tasted quite bland. The taste of the mussel wasn’t great, and it had some sort of dry crumbly topping, which made it dry. It tasted somewhat weird and unpleasant. We didn’t understand how this was called a palate cleanser, which are usually fresh, light and sharp on the palate, as this was not that. My husband thought the mussel was awful.

The butter test was passed nicely, as the butter was fluffy and very soft. The bread however didn’t impress.

The first actual course of scallop and sea urchin had a really weird, terrible taste to it. My husband thought it was the worst scallop dish he’s ever had, and I wouldn’t be far behind him.

I got my hopes up when the Arctic char and kavring dish came. It was ok for me, however my husband didn’t like this one either. The dish was edible, however not worthy of two stars. A common nominator for all the dishes during the meal seemed to be a weird taste throughout, and there were too many pickled things that weren’t even pickled in a nice way. This dish was also lacking some attention to detail. I love a dish of salmon or fish from the same family, with some dill and wonderfully pickled cucumbers. The lack of attention to detail was that the cucumber had the skin on. Now, I can easily name places where the cucumber balls have been pickled better, are fully round balls and have no skin on them. Not impressed.

The Spanish turbot and sunchoke dish was the best of the meal at that point, however still not the greatest of flavours. The fish was cooked fine, it was nice and juicy.

Next up was a mini slider isterband and apple. It was ok, however bland, and didn’t really bring anything to the meal.

I was hoping the duck and honeynut squash dish was going to rectify the so far bad experience, but again left you wondering where the two stars have come from. The duck did have a crispy skin, which was positive. The squash disk was too undercooked and therefore unpleasant. Overall, again, the flavour of the whole dish was disappointing.

The palate cleanser of lingonberry and ginger was the best part of the dish. Lingonberries can be very sour, however their taste had been sweetened just right, and surprisingly the ginger went quite well with the lingonberry.

The wild strawberry and pistachio cake was unfortunately again somewhat bland. I was excited about the wild strawberries, as their taste is truly magnificent and sweet (I have picked these straight from the bushes in the past), but sadly they didn’t have any of the flavour I know these strawberries should have. And see from the picture yourself if you can spot why I would once again say they need to up their game when it comes to attention to detail.

Rating: ★☆☆☆☆

Restaurant review: Roganic

When my husband and I heard Simon Rogan had left Fera to go and add another restaurant to his growing empire, we were excited to go and see his new place. This Michelin starred chef (who needs to split his time between a few high level restaurants) has appointed Oliver Marlow, for sure a future star in the foodie scene, as his Head Chef. Oliver has an impressive background of very high level restaurants, from Eleven Madison Park in New York and Maaemo in Oslo, to Fat Duck in Bray and now Roganic. He was also part of the crew of Roganic pop-up restaurant.

We went to Roganic after one week of opening. The atmosphere as soon as you step in is welcoming and relaxed, and the decor reflects this, being very minimalistic and bare. The staff were very friendly. The General Manager was a character, in a positive way, which we liked. I can already see some Michelin stars in the horizon for this place as soon as the next ones are given. Those who are familiar with my restaurant reviews know that I don’t give the top five stars easily at all and only reserve them to the best (in fact I’ve not yet given any), and even four is not given to all nice restaurants. I think Roganic is so good that I’ve been contemplating between four and five stars. See the end to find out what I decided in the end.

We decided to go for the full Tasting Menu experience with wine pairing.

First we had an appetiser of raspberry tart with beetroot and buttermilk. First taste was sweetness from the raspberry, after that the earthiness of the beetroot. The tart pastry was very light, thin and crispy.

Second came a trio of appetisers.

The seaweed custard with caviar was absolutely devine. It actually reminded me of a food from my background, a kind of salmon meatloaf, but with a nicer texture and even nicer flavour. It didn’t seem to have any fish, so the fishy flavour must’ve all come from the seaweed.

The pork, eel and hay cream ball, again was absolutely delicious. My husband said the flavour reminded him of smoky bacon crisps (potato chips), and after he said it I could taste it too. Both the texture and taste were just simply wonderful.

The raw mackerel with lovage in pickled kohlrabi had nice, charred smoky flavour to it.

Next came scallop with gooseberry, apple and oyster. It was nice and fresh, however I do find raw scallop usually very mild in flavour. All the flavours went very well together.

Once the bread came it was time for the usual butter test. We were delighted that Roganic passed this test with flying colours. Both the bread and the butter are made in-house. The bread was one of the best, most flavoursome sourdough I’ve ever had, and butter was extremely fluffy and soft, almost mousse-like, simply perfect.

First warm dish was artichoke broth with smoked yolk and winter leaves. This was really good, very flavoursome. The yolk was perfectly gooey, the thicker kind you get when slow cooked. Beforehand, I had reservations about the broth, but it was in fact top notch.

Next up was salt baked celeriac with enoki and whey. This was very nice. I often find celeriac very bland and tasteless, but miraculously Simon and his team have managed to bring out the celeriac flavour. I also thought the crispy enoki brought great texture as well as subtle mushroom flavour, which all worked very well together with all the other ingredients. The whole dish had lovely earthiness to it.

The next course of millet pudding with stichelton, pear and bone marrow was a dish that ‘grew on you’ as you were eating it. And when you remembered that the caramelised pear was at the bottom of the bowl, and tasted all elements together, it all all of a sudden made sense. The wine pairing for this was also perfect.

For the fish dish we had butter poached halibut with brassicas and tarragon. The fish was very well cooked, soft and juicy. I was slightly nervous about the tarragon sauce as it can be an overpowering herb, but I should’ve remembered where I was and not be nervous. The sauce complimented the halibut very well. It was only at this stage that we were able to think of any, first bit of criticism, for something being somewhat too salty. We thought it might have been the brassicas.

For the meat we had duck. The dish was served on three separate plates, and I would say was quite generous. The breast was cooked really well, pink as it should be. The skin also had crispiness to it. In many places the skin isn’t crispy, and I think it absolutely must be. Heart was served with cheese ‘mousse’, which was superbly tasty, almost like a garlicky flavour. I loved this. The leg meat was served cold, and again was very tasty. We found it a little bit awkward to eat from the three different plates, but in terms of flavour it was all very good.

Next we had a palate cleanser of yellow beetroot sorbet with mint oil, buttermilk and oxalis. The taste was earthy, but fresh at the same time. Sorbets are often either quite sharp or sweet, this was neither, but earthy instead. A very nice dish.

For the first dessert we had burnt milk crisp with blackcurrant and yoghurt. This was very good, I loved the burnt milk crisp. Everything worked well together.

The dessert of caramelised apple was an absolute triumph. I’m not usually one to pick apple dessert, and I thought this was fantastic. The apple was cut in thin layers, then rolled together, and was wonderfully caramelised and sweet. Also the pastry at the bottom was light and delightful. The sour milk ice-cream had a very interesting flavour of fir.

For Petit Fours we were served juniper fudge, rhubarb jelly and dandelion seed snap. The fudge had a very interesting flavour from the juniper. The rhubarb was nice, and the dandelion seed snap had an interesting, earthy flavour, which my husband loved.

Finally, as we were leaving, we were given a little ‘gift’ of a mini brioche loaf, orange marmalade and two tea bags, for next morning. What a wonderful way to make the experience last even longer.

Rating: ★★★★★

Restaurant Review: Fera

This restaurant is most of the time fully booked, and it’s easy to see why. As you step into the luxurious Claridge’s Hotel in Mayfair, in Central London, you can already get an idea what décor and ambience is waiting for you at the actual Fera restaurant. The food is worthy of their 1 Michelin star, with great attention to detail applied. For each course, before actually placing anything in your mouth, the food has already visually satisfied your tastebuds.

The overall experience was as great as we remembered from our last visit, however there were few things that appeared a little too salty to our taste. The new Head Chef Matt Starling has done a great job at maintaining the standards this restaurant had under Simon Rogan. Not to mention, we went on a Saturday between Christmas and New Year, and I was so pleased that our Tasting Menu didn’t have ingredients that were leftovers from Christmas meals, but something completely different.

Another thing to mention, that is a good example of the quality of the place, is that from on our booking we had had an offer for free glasses of champagne. The champagne itself wasn’t any cheap version, but Laurent Perrier (our favourite brand we often buy). The kitchen tour we had afterwards was really interesting, it was great to get some insight to their preparation process. The service at Fera was really good. The staff were very skilled at reading us, being formal, but also informal.

For bread we had rye and stout bread (my husband particularly loved this), as well sourdough bread, which I thought very tasty, more than at most places. And our first test of a place of the softness of the butter was passed by flying colours, however it was too salty for us.

For appetisers we had a wonderful chickpea and rosemary wafer with cream cheese and mustard vinaigrette (that brought nice sharpness) with edible flowers. Everything worked very well together, and was extremely pleasing to the eye.

The starters of stewed rabbit with lovage, and scallop with John Dory and smoked roe were served a little bit like appetisers. The rabbit was very juicy. It was coated with dried onion, and served with lovage purée. It was a little messy to eat as you ate it by hand and it was bigger than one bite, but the flavour was really good. I also loved the smokiness of the seafood ‘tart’.

 

The second starter was beef tartare. It was very mild in flavour, but very enjoyable nevertheless. The whole dish was executed well, and all the flavours went really well together. We were also having the wine pairing for our menu, and were originally surprised to be served white wine with this course. The unexpected sharpness of the wine actually complimented the food extremely well.

For the fish course we had brill. It was juicy, but for me perhaps slightly overcooked. Something on the plate was too salty for us. We came to a conclusion it was the broccoli purée.

The main meat dish presented us with deer. I think this might be the best cooked deer I’ve ever had. As the meat of this animal is very lean, it can very easily become dry. Ours, however, were melt-in-the-mouth soft, tender and juicy. The blackberry element on the dish was powder, and it was also incorporated in the jus, however we felt it would’ve been nice to have couple of the actual berries on the plate, too. When the dish was served, all the other ingredients were hiding inside a king lettuce parcel. When you revealed what was inside the sight filled you with joy. Again, this dish, too, had something that was too salty. On this dish it was the mushroom purée.

 

The first dessert, a little bit like palate cleanser but with less sharpness and freshness, was bergamot foam, parsley cream and honey cake. On it’s own, I wasn’t a big fan of the parsley cream, but when you ate everything together all of the flavours complemented each other really well. The cake was like the currently trendy dehydrated cake, with nice crunch to it.

The main dessert of chocolate custard ganache, earl grey ice-cream, aerated milk cake and lemon granita was nice, however something didn’t entirely work for me. I think it might have been the ice-cream. Overall the dish was still nice enough.

Petit Fours were nice, my husband in fact couldn’t even wait for me to take the picture until he’d already had one.

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Rating: ★★★★☆

Restaurant Review: Gauthier Soho

I’m sad to be writing a review of this charming old townhouse, located right in the heart of buzzing Central London, Soho. Sad because it unfortunately cannot be as good as I wanted it to be. We have been here several times, and always think it as one of the nice places we go back to. They do a fantastic value reduced Tasting Menu for lunch, which has been getting us going back for more over and over again. This time we went for dinner, and for some reason the overall experience seemed underwhelming, and I remembered thinking the same last time we visited. You couldn’t really pinpoint why you were left feeling like this, but the meal somehow left you wanting more, as if something hadn’t been satisfied (we were completely full after the meal, so the quantity wasn’t it). As a fine dining restaurant, it felt like the attention to detail wasn’t present (this is important part of a fine dining experience), from dressing of the plates to service. New cutlery wasn’t laid down neatly, but very messily. Messy / sloppy was also the word for some of the plating. And when it comes to wine pairing, we very rarely have any criticism to say, however with this meal also some of the pairings didn’t work. We arrived 5 minutes early for our first seating slot, and were asked to wait outside on the street, in the cold (luckily it wasn’t raining). I have in the past successfully predicted some restaurants to lose their Michelin stars, and would also have predicted it for Gauthier Soho. On closer inspection, they in fact have already lost it.

There was a good selection of fresh bread, I had white roll which was light and fluffy, and flavoursome. My husband had beetroot brioche roll. Again, soft, light and fluffy, but the beetroot didn’t really bring any additional flavour. One of the first things we assess a restaurant by is softness of the butter. I don’t hate many things more than hard butter you can’t spread when in a restaurant. In a lot of nice places the butter is amazingly soft and fluffy. Unfortunately, at Gauthier Soho, the butter was hard.

I was glad to get the appetisers, as I was really hungry. The parmesan crisp was nice, thin and crispy. The quinoa crisp with beetroot hummus was nice and tasty. The last thing, which remained unknown to what it was, was ok, I couldn’t taste the wasabi that was promised.

First course was a carrot tartare. We loved the theatrics that followed. What appeared to be a meat mincer was brought to the table. Condiments were placed in front of you (guacamole, finely chopped shallots, ginger and something else we weren’t sure of what it was. On a plate in front of you, you had plum jam. The waiter then brought carrots, holding them on the green stalks, and proceed to mince the carrots in the mincer in front of you. The mince was then placed on your plate, on top of the plum jam. You then added the condiments of your liking, and mixed everything together, to be enjoyed with lovely thin and crisp Melba toast. I added everything to mine, however not all of the ginger. I found the taste of this all a bit weird, and wouldn’t rush to have it again. The carrot itself was soft and juicy.

Next course was scallop with cauliflower, roe crisp and romanesco. The scallop was nicely cooked, however the star of this dish without a doubt was the crustacean sauce. Full of flavour, this was one of the best elements of the entire meal. The wine had quite a floral taste, and perhaps not something I would pare with this kind of dish.

Next up was truffle risotto. This has been one of my favourite dishes of this restaurant for as long as I can remember. I thought the risotto was cooked well, just a bit al dente as it should be, however my husband thought it was a little too cooked. Risotto was nice an creamy, and had a generous amount of black truffle.

The meal then continued with a fish dish of halibut. This was the best dish of the meal. The fish was cooked well, however I’m still trying to decide if mine could’ve been cooked slightly less. My husband thought the fish was cooked perfect. It was moist and soft. There was pickled beetroot with the fish, which was nice on its own, however I’m not sure if it was the best accomplishment for the fish, as the sharpness overpowered the delicate flavour of the fish. We were also served quite sharp red wine with this dish, which we didn’t think suited the dish, as this too overpowered the fish.

I’m not entirely sure what to say about the next dish of Barbary duck. It wasn’t bad by any means, but it wasn’t magnificent either. It just left you a bit underwhelmed I guess. The duck itself was cooked well (medium), and one of the accompaniments of what seemed to be swede purée went really well with it. I did enjoy the slow cooked meat ‘cake’.

Next came Gruyere cheese with fennel and chestnut. The cheese was very nice. I’m not usually a great fan of fennel (same with my husband), it can sometimes be quite pungent, however this was very thinly sliced and brought great freshness to the dish, and what you wanted at this stage of the meal. The chestnut was ok, the apple balls were a bit hard.

The first dessert was a palate cleanser. The light, airy shell was meringue-like, but completely vegan, made of chickpea water. It was filled with sharp pear sorbet, and also served with pear purée and lemongrass purée, as well as pear bits. Overall quite sour (perhaps a bit too sour), but refreshing.

The main dessert was Golden Louis XV. This decadent, very sweet dessert would satisfy the most demanding chocolate lovers, I’m sure. Light, but crunchy base, topped up with two different layers of chocolate, with a rich chocolate glazing and edible gold decoration, this is a wonderful dessert, however after a big meal you may struggle to eat it, however you won’t be able to stop trying!

The whole meal was finished with petit fours.

Rating:★★★☆☆

Restaurant Review: The Bingham

I’ve been wanting to do this review for some time now. This place is very dear to my husband and I, and we frequent it a lot. From cosy, dark winter’s nights in the luxurious dining room to bright summer’s days of sipping champagne on the balcony overlooking the River Thames, as well as being the place where my husband seeked for my father’s permission (unknown to me at the time) to propose to me, we often find ourselves in this hidden, off the beaten track, true gem of Richmond, London, whether it’s for lunch, dinner, afternoon tea or just drinks or a snack at the bar.

The history and relationship we share with this place brings me to my dilemma, and the reason why only now have I decided to write this. I’m very conscious of being biased, and think I might be overcompensating this by being extra harsh, trying to find criticism. I have decided to write the review based on our most recent experience, as it just truly was too good not to shout about. As I wasn’t originally planning on writing this, I didn’t take pictures of the two first things, however it’s a good reason to go back to have them again to get the pictures, and will update them on this review as soon as possible.

We had a Tasting Menu, which was magnificent. We thought the standards were between 1-2 Michelin star level.

The meal started with appetisers of choux buns filled with parmesan custard, with chestnut and truffle shavings on top. The taste was absolutely perfect, however the pastry for me could’ve been a little bit more light and airy.

Next we had beef tartare, which again I absolutely loved. The egg yolk was mushy and beautiful. You may be used to often having mustard with beef tartare. Well, this one didn’t have mustard, and it still worked perfectly well because all the other elements and flavours complimented the beef so well, including the burnt onion ketchup. It was at this stage I decided I must do my review, and started taking pictures and making notes.

Next up was scallop. It was perfectly cooked, not overcooked which can easily be done. I could not fault this dish at all even if I tried. The scallop was served with chicken jus, yeast puree and salsify. What I also really loved was the very refined bacon crumb. All the elements were singing together in perfect harmony.

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The scallop was followed by a mackerel dish. For me, the mackerel was slightly overcooked, however I still loved it because of all the flavours that again went perfectly together. The fish was served with smoked eel, celeriac puree and pieces and grape. I can’t remember ever having been served grapes with mackerel before, and would like to ask all the other restaurants ‘why not?’, as it was a perfect accompaniment, in fact vital to the whole dish. Smokiness of the eel and sweetness of the grapes were a great change to the usual friend of mackerel, beetroot (which of course works well too, but it was nice to see something different). The celeriac itself I often find quite bland wherever I’m eating it, but I can see it’s probably required for certain texture.

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After the mackerel it was time for venison. Perfectly pink and soft, this lean meat was accompanied by red gabbage, blackberry, parsnips, parsnip puree and Parisian potatoes. My husband thought these were one the best potato ‘things’ he’s ever had.

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After the venison it was time for a palate cleanser of granny smith apple sorbet, and honey and spice granita, with apple ball. The dish was refreshing and tasty, however the apple ball was a little bit hard.

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For dessert we had a deconstructed clementine trifle. I don’t mind deconstructed desserts, but my husband isn’t usually a big fan. This time, however, he loved it. You had sweetness from the clementines, mascarpone mousse, ginger bread foam and aerated sponge. The proportions, as well as all the individual elements were executed very well. I think if the aerated sponge pieces were too big the dish could seem too dry (regardless of all the wet elements), but the dish had been thought out very well. I’m not generally a great fan of fruity desserts, but I thoroughly enjoyed this. I think the flavours went excellently together.

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Finally, it was the petit fours: mint discs and chocolate brownies. What a heaven these brownies would be to anyone! They were extremely soft and gooey inside, absolutely perfect.

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Rating: ★★★★☆

Restaurant review: Ravintola Taivaanranta

If you ever find yourself in Lahti, Finland (even if it is quite unlikely), and are a friend of good food, you might want to visit Ravintola Taivaanranta. I would say it’s the best restaurant this city has to offer, and I’d like to think I know a thing or two when it comes to good dining experiences. The city hosts multiple international events every year, from classical music to sporting events, including the FIS World Cup, so I’m hoping this review could be useful to some. I visit the city (it’s my hometown) with my husband few times a year, and tend to always gravitate towards this restaurant. Sure, we have also tried the other upmarket restaurants around here, but think this is the best one by far. The restaurant has a small distillery downstairs, and you might even want to sample their own whiskies and beers. Also, in terms of ambience, I find this to be the nicest and most comfortable place.

We went to the restaurant around 4.30pm without a booking. Taking into consideration that it was early Friday evening, a week before Christmas and the place is very popular, the restaurant did very well to accommodate us by shuffling their table plan. They are open all day from 11am until 10pm, which is very suitable to those browsing the shops and getting hungry at unusual hours.

We decided to opt for the 5-course Tasting Menu. At €61 per person, the price seems decent.

The meal started with a decadent, flavoursome Lobster Soup. It was smooth, rich and creamy, yet the lobster flavour was still very well present rather than disguised by cream. And it went perfectly well with our champagne aperitif.

Soup was followed by Boletus (mushroom) Risotto. It was quite mild in flavour, yet pleasant in taste. I thought the risotto itself could’ve been ever so slightly more al dente, however my husband didn’t think that was required.

We had a bottle of 2007 Amarone Della Valpolicella (this wine always brings nice memories, as it’s the red wine we served at our wedding). The first bottle was corked. This of course is not the restaurant’s fault, and the only reason for mentioning it is because they dealt with it very professionally. Soon enough we were enjoying a perfect bottle.

Next course was fillet of beef, Whisky Pepper Steak. The cooking of their fillet steak has kept us going back to this restaurant in the past over and over again, as it’s right up there with the best Michelin star restaurants we’ve dined in (we’ve been to around 40, ranging from one to three starred). We both had our steak medium rare, and it was perfect for us, however I could see someone might think it being on the borderline of being just a tad too rare. For my taste, something on the plate was a little bit salty, however I couldn’t really pinpoint what it was. My husband didn’t think this, so it might just be a question of personal taste, and it didn’t stop me from cleaning the plate.

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Next was Chocolate Sorbet. I would strongly advise you to try this, even if you’re not normally a fan of sorbets. You could be fooled into thinking that it’s actually very dense, chocolatey ice-cream.

Last course was Cheese (Viinitarhurin juusto) with apple jam. I’m a lover of strong cheese, and even though this wasn’t that strong, it was pungent enough to satisfy me. The sweetness of the apple jam also went nicely with this medium-hard cheese.

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After this we had a couple of drinks at the bar, with a bar food platter of smoked vendace toast, crayfish tortilla and cured ham. I would recommend to everyone even just to pop in for this if passing by, the smoked vendace toast is a delight.

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I would definitely recommend this restaurant. From a traditional fine dining point of view, considering we had a five-course tasting menu, the portions were very generous, however we must’ve been very hungry because we managed to finish all plates. For most, having big portions is probably not something that would be seen as a negative, so this will serve everyone, even if you have a big appetite.

Rating:★★★☆☆