I ate in the bistro, so your experience will differ if you decide to eat in the gourmet restaurant…read more Perhaps this is why the service was of such varied quality. One of the three people who served me was a young lad who couldn't speak German and didn't explain what I was about to eat. Instead, he just placed the food on my table and ran off into the kitchen! This is not what I expect from a restaurant that serves such good food.
The food is very Italian and surprisingly generous (for a Michelin-starred restaurant). The truffle raviolone is chef Antonio Colaianni's signature dish and worth the visit if you enjoy truffle, ravioli or both.
For me, the restaurant's main attraction is pastry chef Marcel Schmitutz's stunning selection of excellent desserts. He's always good for a surprise. Crème brulée, otherwise a dreadfully boring affair, is made into a variation (crème brulée three ways with rosemary, chocolate and coffee) and works perfectly. The blackberry and Jivara ganache dessert was also delicious. His fondant cake was good, if somewhat on the safe side for such a creative and ambitious young pastry chef. His most impressive dessert was a delightfully childish and light take on strawberry and apricot yoghurt it was simply perfect.
The restaurant offers good value for money, but you will feel the restaurant's Michelin star once the bill arrives! Marcel Schmitutz's pastry makes it all worth it.
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