The food is fine but the kitchen crew that build up this restaurant left after one good year of really hard and ambitious work. For that work the restaurant even got 13 gault millau points but the owners and managers don't see the need to thank all of the aforementioned chefs in their speeches on facebook and so on, full of gratitude. This is realy bad style and only shows that restauranteurs like that don't deserve staff of tis excellence. Without these chefs this restaurant would aldeasy be a full fledged mediocre catering business. I expect the quality of the food and service to decline further soon. Sad. read more