Julian Daniel Jimenez Krause
Google
Last night, we were in search of a place to enjoy a good fish soup. We stepped into Poseidon restaurant and asked to see the menu. They offered both a soup of the day and a bouillabaisse. More importantly, the menu came as a well designed, solid booklet, filled with serious dishes and wines—a clear sign these people know about gastronomy.
The service was professional, and we were welcomed with a delightful amuse-bouche: a fresh fish salad.
Then came the bouillabaisse, served in a pot, still boiling hot. Boiling hot: already a positive point; I hate soup served luke warm. At first glance, I was relieved—it wasn’t just a tomato soup, as in many other places. Then, the first spoonful. Wow! Poseidon’s realm exploded on the palate. Based on a rich Ostend shrimp broth, with plenty of meat of quality fish, the flavor was absolutely outstanding. We devoured the entire, generously filled pot down to the very last drop.
The perfectly chilled Sauvignon Blanc was a flawless pairing.
For dessert, we ordered zabaglione. From the kitchen, we could hear the chef whisking—and in just three minutes, it arrived: thick, creamy, and rich. A chef who can whip up the perfect zabaglione in three minutes clearly knows his craft.
We finished with a properly made, hot espresso. It’s surprising how many restaurants fail this basic task, but here again, they delivered—confirming our impression that this team truly knows what they’re doing.
Looking forward to coming back soon to try the asparagus on the menu!
Thank you for a great dinner!
Dank voor een heerlijk diner!
Merci pour ce délicieux dîner !