1 /5
Rating
★
this restaurant used to make excellent fusion food, so I was looking forward to another visit. the very short menu was promising. if they serve half a dozen dishes, they should be perfect, right? I have no idea what the chef is trying to achieve here, but they fail. Hard. First, if they serve olive oil in a reagent glass, it should be better a damn good oil. dito, if they serve salat in a flowerpot, it should be a damn good salat. otherwise just stay with normal scurry. my appetizer dump was radioactiw green. I wouldn't blame him, I like to eat colorful food. but the fluorescent dough was inedible, and when I cut it, he detached a layer of fat cheese that was in order, tasty, but the whole thing was visually so unpleasant and remembered sezier lessons in school that I had to put the teller out of the severity while my partner had to rub the salat out of his flowerpot. it should get worse. my soul was coming in a shell of comminuted weizen, accompanied by something I can only describe as two huge cleckse geesekot. with a baby carrot in it. presentation juhu! it should come even worse. they had not skinned the seashore! I still want to. I mean, who serves a twenty-pound court with a seafood, wraps it in rubbed weiz, garnishes it with a goose jersey, but doesn't know how to remove the terrible, lumpy, indigestive skin from it? gah! meanwhile, the waitress could see that I wasn't quite happy, so she came back with a confession from the kitchen. we could have a free espresso. impressive. I was thinking about not paying. all in all, eating was about ninety euro for two people with drinks, and I was bad. my partner said that the brain ravioli were very nice.