"The reason was an informal business dinner. The service is very attentive, the ambience is harmonious. The restaurant offers a slightly upscale kitchen, which is well-equipped from the modern one-size porch. The food was basically well prepared and tasty, yet gloomy little inattentivenesses the overall impression: (1) The bread slices of the tomatoes Bruschetta were very thick cut and abundantly covered. However, this made a bite-off, and one had to eat either the (very tasty) tomatoes olive layer separately with the cutlery or as my guest had to accept that one half of the covering falls back on the plate. This could be easily changed in the kitchen ... (2) The gambas fried with garlic in oil on a vegetable bed of garlic and spring onions were still extremely firm in their half-shell. The detachment of the gambas was therefore a patience game, especially as they were hidden in and under the vegetable bed. The vegetable bed itself floats in clearly too much broth. Too bad, because even here I can only say: tastefully everything was prepared! (3) The tortelloni with grated (black) truffles in a cream sauce were alright but also no longer. Here, for rounding off the intense truffle aroma, a balanced taste note, e.g. a little fresh parsley or the like, was missing. (4) Very good was the Urugay Steak of my business partner. Medium Rare Plus grilled or fried with a thin-white crust and then cooked with a low temparature in a collagen-friendly manner. There's the meat juice in the steak and not on the plate great! FAZIT: interesting address with many good approaches but unfortunately not composes throughout. Nevertheless: here the cooking craft is still held up. I'll definitely check over again."
