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😒 3/5 - World's Best? Rather Underwhelming
By 👻 @Steve G, 05/23/2022 3:00 am
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The food was as expected for this kind of restaurant and some of the dishes certainly split the crowd. Some skilful creations prepared with great care using the finest seasonal ingredients. Tea in the greenhouse wasn't exactly the best start that any of us had experienced at a high end dinner. Also, being led to the restaurant from the greenhouse rather than being shown to a path and told to "Follow the path to a wooden door." (avoiding the copious amounts of duck doo doo) would have been more appropriate. Having had poor wine pairing experiences in the past our party decided to go with bottles of wine from the list. The list appeared to list producers rather than varietals which made it slightly difficult to select a wine. The sommelier stepped in here. I requested an Albariño, preferably from Galicia, as this has paired well with similar seafood taster menus in the past. None were available, but I was recommended a Verdejo from a producer in Castilla y Leon, whom I had not previously encountered, but which worked with most courses. On the bill the bottles of wine were simply listed as "White wine", so impossible to check out the producer. First course of crab broth inside a crabs head and drunk through the mouth opening unfortunately left me with a rather pungent smell which lingered with me for the majority or the service. Simply providing a drinking straw may have prevented this. A waiter commenting that the blanched scallop may twitch as some of the nerves may still be "alive" was possibly not the best advice to give, particularly if a member of the party is sensitive to comments such as these. I personally enjoyed most courses. Others has a different opinion. We were presented with a copy of the menu at the end of the meal. May have been a better idea to be given a copy at the beginning in order to track the progress of the experience. Staff were all friendly enough, every member of staff greeting you as you are shown to your table. All waiting staff had good knowledge of the courses and ingredients. The attention to detail which is expected at a high end restaurant was a bit of a let down; serving the next course when one member of the party was not at the table, clearing plates when not all diners had finished, leaning across diners to serve others, the inability to serve an Americano, instead of an espresso or filter coffee, lack of petit fours (the finale), the poor quality if wine glasses (rolled rims). Not really what you'd expect of a 3 Star Michelin restaurant, especially one which has so recently achieved that accolade. These points may seem slightly picky but................. "Best Restaurant in the World", 3 Stars. I can understand what the restaurant is trying to present, but it just doesn't do it with 3 star refinement.
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