Sollo

Clean, fresh flavours in a beautiful setting. No show ponies, just quality, sustainably sourced produce and beautiful cooking that is elegant and delicious. Each dish beautifully presented and introduced by a member of the kitchen team. The service from the front of house team was also impeccable. This menu won’t leave you feeling over-full and overwhelmed like other tasting menus can. Perfectly balanced. Loved every bite.

Went to the Sollo last year with three colleagues and everybody was impressed right from the beginning. The atmosphere is very calm and quiet because the restaurant only has a few tables and the service was exceptional right away. We ordered the tasting menu and were stunned by the creative presentation and taste of each individual dish (mostly fish). Definitely a place I highly recommend when you‘re a foodie and don‘t mind spending +150€ for an exceptional dinner experience.

We went to dine two weeks ago. Overall I appreciate the service, attentive act of the staff, good prep I would say. However… the food doesn’t stay in my memory, I can’t tell any dish is strike out and give me impression. So I would say generally I would say 4 stars, but somehow the taste of the dish doesn’t register in my memory. It could be just personal experience. Staff did good job.

Visited with my wife for the tasting menu (€170pp) and we were very impressed. Food was amazing, atmosphere and service were great and it was fun to be able to see into the kitchen where the team were busy preparing the dishes. Would certainly recommend!

Similar to others, the visit left us a bit underwhelmed. The food was good and varied, but there was nothing outstanding in either the ingredients or the tastes. There was what we felt was an over reliance on grandiose effects, like lots of caviar and Dom Perignon champagne. But no overall concept to tie it together. The wine pairing consisted of good wines, but again nothing outstanding or unusual. On the positive side, service was friendly and there was no issue accommodating my wife's pescetarian preferences. All in all we have had better, including in Michelin star restaurants in the region.

Quality you expect from Michelin starred restaurant. Extra points goes to innovative use of fish and roe across the menu, certainly different and something to remember ! Only neg point on chairs that look elegant but are not very comfortable to sit

Good but, tbh, not that spectacular for a Michelin star restaurant. The greatest strength of that restaurant is, in my mind, it's sustainable approach to supplying and serving food as it uses an aquaponic pond/tank to farm fishes, providing them with a great variety of sea plants to keep them healthy. That is a wonderful endeavour. The other positive sides were that (a) it was easy to get a booking, (b) no problem to park in the hotel, (c) the service is well coordinated, (d) the originality of the dishes (e) the presentation of the dishes is very good, and (f) the chef was Very careful at adapting for my food intolerances. We liked 3 out of 5 appetizers, 3 out of 3 starters, and 2 out of 3 mains. Out of the 3 mains, the Trucha was very strong in taste and the beautiful decoration made of dry green beans and the sauce were not enough to compensate. On the other hand, the sturgeon with foie gras, with this brown sauce of tuber (root vegetable) was excellent. The dish even felt meaty. The appetisers that we didn't like was the taco of sea weed and carp..far too strong in taste for our liking. The macaroon of barbel was ok but borderline for our taste. The Michelin Estrella, made of cucumber and, I believe, sea weed, was fresh not nothing too interesting. On the more negative sides: (a) the restaurant is small (which is ok) but does not have either a relaxing nor posh/elegant style, (b) the waiters were very relaxed... too relaxed... (c) there is not a good selection of wine by the glass, (d) the wine bottle we got served was warm, to the point it destroyed the taste of the wine. We complained that we didn't like it and that it was warm. They offered to put it in an ice bucket and that's it. We did that which improved the taste of the wine. Later on I had to get it out of the bucket as it was then getting too cold. (e) the restaurant/hotel location is isolated (which could be a strength) but does not yield the benefits in terms of space nor freedom of movement to the customers (f) it has no special view, just of the new house developments on the over side of the colines (f) the restaurant only offers fishes and sea food which is its particularity but also a weakness as it does not account for a variety of tastes. May be my thinking got biased by the incredible experience we had the night before at the restaurant "Le Moi" but even if I compare to other Michelin Star restaurants we have been in Spain, UK, Ireland, France and other top restaurants like Central in Lima, Peru... Me and my wife felt like we would not repeat.

First time eating at a Michelin star restaurant. Oh my gosh, I have had an awesome experience here. I can’t find a single fault, fantastic team of waiters, phenomenal food, luxurious experience. Even the bathroom has a dental kit. The cutlery for every meal is different. Every meal is unique. What I appreciate the most is the personalized experience. I love how this restaurant transforms food into an art, sometimes you think food as just a meal, but this restaurant transformed it into a story and gave meaning to enjoying meals. I love how there is a story behind every meal. I am very grateful for a phenomenal experience.