Vergílio Tonelo
Google
When we want to make a review on a Michelin restaurant I believe we should take our time. If not for any another reason, because you just paid 200 Eur per person :-) and you are supposed to experience something not ordinary.
I’ll start with the environment and decoration. It’s a nice simple restaurant, nothing too fancy or surprising in terms of decoration. But I believe people are not looking for fancy stuff when they come here. They have one really nice detail, and that is the kitchen open to the room, so you get to see all-time the staff running around to prepare the food. That brings a nice dynamics to the place, so for me definitely a plus. Also this allows the customer to understand how much work these guys put on the preparation. Cooking people also brings food to the table, explaining what we are about to taste (makes sense, because there is no menu).
On the staff, I must say they are really nice, friendly and available. The service I may say is excellent. Most of the staff are just young “kids”, but that is not necessary a bad thing. My only note on the staff is, due to a very demanding level of service, these “poor” guys are basically running all night to make the necessary. When I say running, it is literally running some times :-). In my opinion, despite the staff never allows the clients to realize their stress level when interacting with us, I felt that the stress was a little in the air. You feel it around you (as I said despite all efforts from the people not to show it), so it does not contribute for your comfort during the meal. In such place it would be expected to have a more calm atmosphere around you. The other thing I notice, on the down side, was the noise. The noise was really loud and in the end, after more than 2 hours, my head was exploding. Maybe I was unlucky.
Now, coming to the most important part: the food. When I come to such places I expect to be surprised with different food experience, exotic dishes, outside the usual, etc. etc. Well, in that perspective LOCO achieve the goal. We actually eat different exotic food, or at least very different food preparation of some common goods. The only problem is… different is not necessarily good, and I must confess, from the around 20 things I tried (between starters, main, desserts, sides, etc.) I did not dislike anything (except one, because I don’t like Oysters, but that is a personal thing), I really liked 4 or 5, but the majority I found totally indifferent… meaning it did not bring me any especial feeling or sensations. Also, the type of goods used are not especially "noble", I mean, they are never using some super XPTO caviar, Black Diamond Truffles, shell fish from Alaska or Kobe meat :-)… I say this as a joke, but my point is that when we come to such places, it is also part of the experience to taste some unusual stuff. I know the LOCO philosophy is based precisely on that concept of using the season regional goods, etc etc, but I do not find this a plus, considering the expectations on the meal. So, when it comes to the food (and that is the major part in a restaurant) it is quiet disappointing and that’s the major reason for my lower classification (3/5). To finalize few things I must say in favor. They manage to keep a great pace on the meal, where during 2 hours there is not a single boring moment. Basically during two hours there is always something happening. So it is a “fun” entertainment experience and that is a plus. Also the wine list, for the restaurant level, does not “burn” your wallet with crazy prices, and that is respectable. Because I was driving, I could not take the wine menu experience, and that was a pity. To conclude I’m sorry for not giving more positive feedback. Please note it was not a frustrating experience, I did not regret to come, but honestly I expected more, mainly on the food part!
