Patrick Clarke
Google
For a small village/town, a restaurant of this quality blows my mind. I have eaten cuisine of this style before and I do enjoy the variety and presentation. Many amuse bouche were enjoyed, almost too innumerable to have a clear memory. Some repeated garnish made dishes blend together in my mind and it is clear that a lot of fine process takes place in the kitchen. We chose three courses with wine paring and then took a cheese course at a supplement. I was not grossly full as the portions are light and some dishes were delicious, I'm afraid to say that some were on the bland side, with indistinct flavours. This surprised me because I see the amount of effort that goes into presentation, perhaps scale that back a little. The service was excellent and English was available to most of the waiting staff. One USP I want to mention, you will be asked what ingredients you don't eat, from a list. Your courses will be created for you on this basis, you won't know what's coming until it arrives. Not sure I really like this as I prefer to enjoy the anticipation of my selection. All in all, a great experience.