"Awful. The ambience was like in a sterile kitchen, the two plants in the front did nothing to warm the restaurant and the walls were boring. The music was random and did not encourage a pleasant environment for a Michelin star restaurant. At the beginning, the Amuse Bouche was an egg custard with tiny spots on the top, the textures completely collapsed and was not a palate cleaner or way to repel a meal. The Crudo was good, but it wasn't exciting. The vegetable course was a cold soup with razor shells and mushrooms that had the texture of the brain. The shells were good, but again another creamy dish that lacked taste and depth. There was a surprise gift from roasted hash potatoes with chickens, which was very oily and did not flew with tasting course in any way. The ink paste was good, pasta was boiled Al Dente but sauce again was very simple, but that together with the crudo were the only dishes we finished. A polnta dish came with the pasta and was covered with a layer of thick cheese. This was another creamy, not pleasant dish that we did not eat and made no sense from a pairing perspective. The Kornbrot was the best we ate, which is not what you hope for when you visit a restaurant of this caliber. The fish course was a fritted flounder with lenses and Brussels was more like a fishstock thrown in on a bed of lenses with some Brussels leaves. Missing taste. Finally, they had a panna cotta with orange and mascarpone with 3 berries on the top, so finish another creamy dish that really disappoints us. The food was not at any level for a Michelin star restaurant and we were never asked for a course how the food was or for any feedback. As many other reviews have mentioned, there is an automatic 20% size added and then they have the nerve to sketch the top line on your check. I'm all for the waiting staff to receive adequate payment, but you don't get to add 20% and ask for an additional tip."
