This restaurant is listed as one of the best in the Baltics and after having visited it, we can understand why.
From the moment you enter, you're taken in charge. Coats being hanged, tables being with a good distance from one another and very attentive servers.
The menu is a tasting menu, either short or long form.
We took the long form and were ready to spend about 3 to 4 hours, as mentioned on the restaurant's website.
The first couple of services came at an okay pace, about 20 minutes apart from each other... than, it broke loose. After 2,5 hours, we had eaten 5 of the 11 services listed on the menu. We were heading for a 5,5 hour meal... unacceptable. We could see our server was not able to follow pace. Being a posh restaurant, the level of attention needs to be high, thus slowing the service time. The fact that our server was appointed with three tables that came in at about the same time as us leaves us baffled about the way things are organised, though. It is obvious that having to serve three tables which are about at the same pace is a tough feat in such a restaurant.
While she was struggling, the other servers were casually chatting in the kitchen area, thanks to the windows giving in the dining room. At the 2,5 hours mark, we told our server she needed to speed things up as we had to leave within the next 1,5 hours. We had scheduled a 4-hour meal, as advertised, and we were expected elsewhere. Then things got to a good pace, as her colleagues came to help her out for service.
The fact we waited 30 minutes on average for services is not a problem in itself... but when it takes you 1 minute to eat the very small portions served at the beginning of this food journey, it is a problem.
Despite the slow-as-ever service, the food was actually very good. We weren't so fan of the buckwheat dish, but all the other ones were very good... with the celery and perch pike leading the pack.
This place is a very good fine-dining establishment... and we hope the service issue was a one-off thing, which is easily fixable by management in assigning table times to their staff.
We would recommend.
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