FOOD - OUTSTANDING
We opted for the 8 course Chef tasting menu and did not regret it. While all courses were a joy for the eye and the palate the duck liver crème brulee (2nd course) stood out thanks to its creativity, the pigeon breast (4th course) was great and by far the best I've ever had - and you'll currently find the pigeon in (too?) many tasting menus, and the veal saddle (6th course) was a worthy climax of the great chef's tasting menu. In terms of taste only the smoked yolk with caviar (5th course) did not blew me away (but it looked fantastic). But that might be more because I've never been a huge fan of caviar. So all in all, a fantastic food experience! I would definitely go back.
SERVICE - FRIENDLY BUT TOO HECTIC
The crew was very attentive and to the biggest part also very very friendly but overall the service did not kept up with the food. There was too much running, far too much talking - the service was far too noisy. Of course we had a table near the entrance to the kitchen and there was a lot of walking by, but everybody knows that a hectic service rubs off on your guests. It was not the classy, unobtrusive and highly educated kind of service a 1 star and 18 point restaurant should have. I guess this is the compromise you have to accept when you are a family hotel too and have to serve a high level gourmet menu at one table and a burger with fries to a kid at the next table. So don't get me wrong. Overall the service was good, it is just not what you usually get at such restaurants.
THE DOWNER - NO SOMMELIER
But there is one thing I do not understand: The restaurant doesn't seem to have a sommelier (there was a wine guy though who poured a little bit of your wine in your glas every 3 minutes... for whatever reason). There was no wine pairing available to the tasting menu (!!) and even after asking for one and looking into the wine menu there was nobody coming to the table and explaining the wine menu and making suggestions. On the positive side: The wine selection is good, although the mark-ups are a bit too high on the high-end wines.
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