"This is a restaurant to enjoy an unforgettable meal and it doesn't matter if it is a special occasion because the food makes it special. You should keep a table no matter how big your party is, especially when the weather gets warmer and the beautiful surroundings and the hotel draw the usual crowds. The boss here is very creative and serves a geese liver ice cream and geese liver cream brulee, which were fabulously delicious and decadent. This was part of one of the first courses and the other with smoked mussels and tomato foam, another joy. The lamb, which was offered as a main course, was a rack that was rarely divided into pieces after cooking, served in a rich, dark, slightly sweet sauce. The meat comes from a special kind of lamb that was raised near salt water. The vegetables also served perfectly cooked and tasteful. The duck breast is a thick cut and the fat has been made perfect leaving a very thin crust on top. Both green and white asparagus tips were served with a fresh seasonal touch. The cheese plate is six small wedges of different cheeses; both soft and hard and comes with a beautiful scattering of green seedless grapes and a red grape jelly produced in the house without any doubt. The chocolate dessert was a luscious 2 layers of light and dark chocolate, which was enclosed in a dark chocolate bowl with a hint of gold leaf and a tiny brittle of fresh mint. The only faux pas throughout the meal had to ask for steak knives with which we cut our meat. The meat was not tough, but was too thick for other knives to handle with ease. The duck breast was not served in the usual thin slices, but as two pieces of meat. Apart from that, the service was excellent and how to expect in a restaurant of this caliber. The wine map is impressive and many exquisite vintages are offered. The decor was beautifully made with the exception of hidden curtains or drapes in a sun visor that should really be replaced to improve the overall setting for such beautiful dishes."
