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I had very high expectations for this restaurant based both on how people talk about it as well as their three stars. Some of the staff were very friendly and some were just rushed and not very attentive. When the food started coming it was pretty disappointing. Out of 14 courses I really only loved 6.5 of them. The ones that were good were truly spectacular, but to have less than half of the menu be great when you're paying top dollar is just unacceptable. I really don't understand how they managed to get and retain three stars. I can't recommend this place unless you're rich and cost doesn't matter much to you. | 1 |
We had a very good dinner, however not one star experience (this is why rated it with 3). The chef offer at the beginning was with neutral taste, Best plate from the entree is the egg with black truffe (highly recommended). The bread was very good and the same was the beef as main plate (very good grilled with a delicious sauce). Good selection of wines and the ones we were served with the menu were really good, especially the white one (Riesling Alcase 2016). The cheese at the end was average. as it was grated cheese, where the taste was lost. Good service. Priced as 1star, Yet not at this level. | 4 |
We were wecomely received and were told to 'feel at home'. We enjoyed the delights of creative and innovative cuisine of the 8 course menu along with the wine pairings. All of the service staff were friendly and professional. The courses were very pleasing to the eye and a sensation on the palate. Several courses were served as two separate dishes. The sommelier remembered comments and altered the following wines accordlingly. We arrived at 6:30 pm and left after 11 pm. An amazing evening from start to finish. Definitely a luxury, but for a special occasion well worth it. Thank you so much! | 5 |
Amazing one- star food based on Norwegian products!! We strongly recommend it if you’re visiting Oslo and you want to celebrate something special :) The prices of the food menu are reasonable comparing to any other restaurant in Oslo with normal food…the prices only double those, but Kontrast quality is much better than double :) (just to say something, the drinks prices are quite high, as in every Michelin restaurant) The place is super nice, you feel really comfortable and the service is excellent! As they notice that we were Spanish they told an Spanish waiter to come to our table and explain all the dishes to us :) WE LOVED IT!!!!! | 5 |
A complicated menu with some of the offerings not available. The place is extremely overpriced for what they offer - olives soaked in olive oil with a weak "citrus" condiment; oysters on the half shell with possibly the most boring sauce ever (green mamão vinagrete), raviolis no better than anything you'd get at Eataly, meat you could do yourself at home, pork with lots of fat in it - the Chef's ego is bigger than his creations. I will never return, service was weak and they suggested 14% when standard tips in São Paulo are 10%. Impossible to rate this experience above average and if you reserve and don't show up, he'll charge you. There are literally hundreds of better places in the city. Nothing of this experience was memorable. | 1 |
On the one hand, from the side such as food, it is fine for me even if there is no any connection between every dish ,but after asking the chef I notice that they want this, therefore it is fine. On the other, the waitress is good and the chef or people working at the kitchen is excellent as well, but the waiter is a little bit rude, because when I ask can I change my seat they directly answer me such as NO,emmm they should say I deeply understand the reason you want to change the seat, but unfortunately, it has been done at the moment and the new lamp is on the way,because we ordered it a few days ago,but next time when you come I will arrange a best seat for you. Don’t worry anything, you have my word. I am not a teacher therefore 3 star | 3 |
This has become a very popular restaurant in Urla. But it seems that the restaurant has began to believe in its own publicity. Service was avarege. The food generally good but not exceptional. The desert offer was poor. Whats annoyed us was having chosen an award winning red Mozaik wine , we were told that it was full of tanens and the " somelier" suggested something else and of course at a high price. We thought the wine list was good but seriously over priced. We also decided to buy at the Mozaik wineyard and try the Mozaik wine we wanted to drink. There were no tanens in this 2012 beauty ?! We can only assume that the somelier was Just pushing high margin wines for greater profit. İn all, the restaurant is good but not 5 star- however nice a venue. | 2 |
I state that I am not an expert in the field. The guys in the room are nothing short of wonderful. They love what they do and they pass it on to their skins. The food has made my imagination and my attention to translate visually every taste tasted flavor, but I did not understand why being careful not to waste and to enhance what the territory offers, were combined with French wines that in my opinion did not link with the flavors of local food. I did not like the shape on arrival, "we invite you to the aperitif room waiting for the table", we were poured 2 glasses of water NOT required, and after paying a very important bill, we were asked for an extra 15 euros for 2 glasses of water. | 4 |
Exquisite service & amazing food. Try the wine pairing with your dinner. Loved the many vegetable dishes. While there are a couple meat dishes, out of the seven courses, all was very enjoyable. My son (teenager) is not a fan of vegetables, but loved every vegetable dish. If you’re looking for meat in every dish, based on the one night we dined here, this might not be for you. However, if you enjoy a diverse meal this should be a must. Don’t expect inexpensive if you’re eating at a Michelin starred restaurant, expect quality. That’s what you’ll receive here, quality. My family & I thoroughly enjoyed my birthday dinner here! I’d be delighted to eat here again next time I’m in town. | 5 |
The new location is the splendid period Villa of the Moessmers of the homonymous wool mill of long tradition; before dinner in the Salon, we visit the open kitchen with counter to finish the dishes in front of customers, the aperitif and dessert room, the library, the cellar and the veranda, all extremely refined and elegant interiors. Aperitif in the garden with the very cordial welcome of Chef Niederkofler who will also join us later to inquire about liking and then say goodbye. Summer "Cook The Mountain" menu: every dish is gorgeous and exquisite. All according to the philosophy of the Chef’s ethical and sustainable cuisine: minimal waste, local ingredients, respect for natural cycles. The brigade offers impeccable, professional and always courteous service. | 5 |
As one of the most iconic fine dining restaurants in Hong Kong, Amber is also one of my top favourite restaurants. I have had some many special occasions here - for birthday, for work celebration and etcetc. Amber by Chef Richard Ekkebus has also been proudly recognised for 15 consecutive years with two Michelin-stars and The Michelin Green Star since 2022. The consistency of delivering a high quality dining experience is just incredible. I had my 5th Amber experience lately and it was amazing. The kitchen experience of the Full Amber Experience menu was such a highlight! I love the "immersive" and interactive experience- the Amber team would showcase how they curated the dish in front of you and share about the philosophy. I just couldn't wait to be back again! | 5 |
🇳🇴The new two stars Michelin restaurant Kontrast is located in a former industrial area in Oslo. It was awarded one Michelin star in 2016. Its team aims to use the preservation and fermentation technology of its sister company b.culture to present Scandinavian food on the table. Not only that, the restaurant is proud of the source of its ingredients, sourcing wild fish, organic or wild meat. Founder and Brand Chef Mikael Svensson was born in Skåne and trained in the local 🍳school in Kristianstad as an adult. His career continued in Oslo and he worked at Le Canard (1994-2014 Michelin one 🌟, translated as 🦆) in the early 2000s. He then worked in several Michelin one-, two- and three-star restaurants in Europe, among which the more famous ones are 🇪🇸restaurants Quique Dacosta and Martin Berasategui | 4 |
If you are in Izmir, Urla, Cesme you must make a reservation and try at least once OD URLA. It is in a secluded place surrounded by olive trees and mini garden where chef (who is also the owner) grows some of the vegetables there. The ambiant is super nice chic but not extravagant i.e it is a place for people appreciate good good not for people who wants to show off. The food was amazing. We took tasting menu and ordered few extra dishes seperately to share 3 people. They have also their own wines which was amazing. As a starter, we also took nice coctails called “kuzu kulagi” I am posting with delay but we visited the restaurant in 2020 August | 5 |
Although I was born and raised by the Mediterranean Sea, the experience at Mirazur was far more than inspiring and mind blowing for me. A short visit to the chef’s terraced garden took me to my childhood and reminded me my late father’s olive orchard by the Aegean coast, where we would gather various herbs and veggies to cook local menus for the family. Now I live in Florida, where rockets were/are sent to the moon by NASA staff.. The day I was at Mirazur the staff send us to the moon by their kindly presented phenomenal Lunar Menu. You are like a rocket to the moon, thank you for everything | 5 |
I have wanted to go to Mirazur since I saw it on Master Chef the professionals! Just before Covid struck. My husband took me for lunch as a treat and it was lovely . The views are spectacular, the experience is one that makes you feel special , from the moment you turn up ( yes a bit hot and uncomfortable in a scrappy little Uber!) to when you leave . They looked after us The food is exciting and different. Yes there were a couple of courses I didn’t like and I must admit that I would have liked a dessert that wasn’t trying so hard to incorporate root vegetables!!! Black garlic with chocolate was a definite no for me . The staff are lovely and taking a look at the garden is well worth it . If you can afford it I would say do it . | 4 |
We stayed two nights at the old school. On the first evening we ate in the conservatory the three course menu for the hotel guests. that was already exceptionally good. On the second evening we were in the restaurant Alte Schule. Here we were more than very satisfied. An exceptionally perfectly combined menu of regional products prepared with the highest craftsmanship and presented perfectly. There to an exciting and suitable wine accompaniment and all at a very fair price/performance ratio. In addition, the Old School is located in a wonderful environment. We will definitely come back! | 5 |
It is not by chance that Tuju is top ranked by Trip Advisor users . We have ordered the smallest tasting menu , which was creative and tasteful . Lamb and fish were part of the sequence . Both were well prepared . The carta of wines should be bigger to match such a good meals. Brazilian ingredients reminded me another good restaurant : DOM and the Chef Atala. High level service provided by waitress and maitre. Sommelier was not so confortable to speak in English ( I took a friend of mine from France to have a dinner at Tuju ). Based on Brazilian standards and taking into account the order was the smallest menu and only two glasses of wine, the final price might be considered high. On the other hand, this level of restaurant would be charged in a similar level abroad. | 4 |
That was so far the most expensive and overpriced dining (I would not dare to say "fine") experience I ever had in Vienna. Had to remind the waiters twice about the drink we ordered (actually, to refill the wine). We went for a vegan meal. Everything was overdone with either vinegar, or lemon, which made the food loose its taste. Some of the dishes (like cabbage we gave up on finishing) is simply hard to cut and share, leave alone the opportunity to dine with someone who is not your close family or couple. Would not come back or recommend going. Ended up paying 150 euro for two which is extremely over-prised for a dark-corner table without a warmer. | 1 |
Restaurant Mirazur is an exceptional dining experience that exceeded all of my expectations. Located in Menton, France, the restaurant boasts breathtaking views of the Mediterranean Sea and the surrounding mountains, which added to the overall ambiance of the place. The menu at Mirazur is inspired by the local ingredients, with a focus on fresh seafood, vegetables, and herbs. Each dish was beautifully presented, with a unique blend of flavors and textures that left my taste buds dancing with delight. The food, service, and atmosphere are all exceptional, making it a standout restaurant that I can't wait to return to. | 5 |
We had an amazing meal here while on our trip to Greece. Celebrating our anniversary is style for sure with the soil experience. Honestly every course was amazing but I think the cod was our favorite. We did wine pairing as well and got to try a lot of interesting wines. When I said I didn’t like the one they were nice enough to replace it with something else. They also paced the meal based on what we were doing not just a standard which I think speaks highly of the staff and bring attentive. We are fast eaters and caught up to a few table around us during the course of the meal. Took pix of all the courses but don’t want to ruin the surprise so only attaching 2 of them. Def best for a special occasion because it isn’t cheap, but we felt it was worth it for sure. | 5 |
What more can you expect from a three-star restaurant ranked fourth in the Ranking than a simply awarded restaurant ? Service was more extensive in the description of the food and the casual Heidi approach does not compare to the classic service of a les trois rois. The food is very good and is enriched with hay flour or pine cone tip; original and timely mentally close to nature. But never comes close to a “damnable” foie gras. All four of us had chosen a 7 course run and even towards the end we did not want an extension of two courses (cheese). Brought and settled 9 courses ! Apart from that, the prices are absolutely fine given the very good quality and staff-intensive service. | 3 |
I am delighted to express my experience with the Delta restaurant dining experience. Being a refined hospitality professional with a culinary experience of over 20 years dining at top restaurants in this planet I can only say that it is a WOW. The culinary journey was sensational and their focus and vision behind the journey is speechless. Each dish was unique and extraordinary and we had a premium wine pairing which is a perfect match for this exceptional gastronomy. Service is outstanding and very personalised and ambience is very modern and elegant. Overall my experience is a WOW. Sai Kumar Baddi Sr. Food & Beverage director The World ultra luxury residences at sea | 5 |
My wife and I stayed two nights in early December (we wish we had stayed three nights after our wonderful stay) and from the first moment we arrived until our departure we enjoyed the warmth of the staff, the exceptional accommodations and the charm of Cognac. We enjoyed breakfast each morning at La Distillerie and had dinner there as well, the front of house staff, the chef and wait staff were wonderful, attentive and helped make our entire visit to Cognac magnificent. Thanks to this magical experience (a stay at the Hotel Chais Monnet is NOT to be missed-a world class experience) we are already planning a trip in early summer 2022 back to Cognac. | 4 |
This Michelin 3 star restaurant is a must-go if you are into fine dining. It is located next door to the former residence of “Emperor Yong Zheng” when he was a prince. The whole place is decorated in a new Chinese traditional style which is characterized with zen and comfort. The dishes served are all from mushrooms and fresh greens. However with special sauce and truffle, the food is not boring at all. The presentation, from menu to each dish, is very stylish. Service is warm, considerate and proper. I strongly recommend this restaurant and am sure you will not be disappointed. | 5 |
We had a large, comfortable for 2, spaciously isolated. Service was impeccable. The menu had one entry, 2 dishes , cheese and dessert. All perfectly cooked and presented. I highly recommend the mouth watering gellee d'oyster appetizer, the caviar ile flottante, the foie gras poele, the rose desert. also excellent cheese plateau with the superb regalis (perhaps better than roquefort). Wine service was expert and quite responsive (changed a wine we did not like much, even though there was nothing wrong with wine). We were treated to a visit to the kitchen with chef Jean-Michel Lorain. Excellent service with Fabien. A memorable evening in an establishment clearly aiming to please its clients. | 5 |
Disappointed with our entire dinner experience. We did the 7 course tasting menu with wine pairing. The dinner portions were very small. The wine served was small enough for a tasting. It was all extremely over priced. Altho the explanation of each dish was done in English it was difficult to understand the server. I would have liked a menu to take home with us so we could have discussed the meal. Some restaurants do that & it a wonderful keepsake. The food overall was fine but not memorable. This restaurant is pretentious & overrated, extremely expensive & not worth the experience. Many other great restaurants in Berlin for less than half the price. | 1 |
Michelin star restaurant located in the dairy block area of downtown Denver. We thoroughly enjoyed the chef’s table dining experience. The ambiance was very nice. Small and intimate setting with just 16-18 guests. Our server Raymond, was great. He kept us informed of the preparation of each course. I chose to do the wine pairing so he also explained the story behind each wine, making the experience even more interesting. The courses were spaced out nicely and it was entertaining to watch the magic in the kitchen as each chef worked their station. It was like watching a beautifully orchestrated dance. The presentation was truly beautiful. Very artistic and a nice balance of different flavors. Highly recommend it for a special occasion. | 5 |
An absolutely amazing meal. Both the presentation and the food were exceptional and the service was wonderful - so beautifully choreographed. It's a tasting menu and yes, the bite sizes are small, but we did not leave hungry - nor were we stuffed - it really was the right amount of food spread out over 2 hours. It's a very small space with just eight tables, which explains why it's so hard to get a reservation. We didn't do the wine pairings instead opting to have full bottles of wine. The wine prices however, we more than a little exhobanant but the wines were delicious. An incredible experience and would recommend for anyone who appreciates food as an art. | 5 |
This Japanese spirit of perfection is exemplified in the country’s cuisine, and kaiseki in particular. One restaurant that is a prime example of this cuisine is Kashiwaya. Kashiwaya offers modern kaiseki which refers to a seasonal multi-course meal, featuring labour-intensive preparations incorporating premium ingredients. The eatery has been awarded three Michelin stars for the last few years.Everything is perfectly exquisite at Kashiwaya. The prestigious ingredients, sublime preparation and incredible plating provide a gastronomical experience that’s almost poetic. You pay heavily, but it’s worth every cent. | 5 |
It was an old wish to have dinner once at the Librije. We did recently. We had the ten course menu, which was completed with some five amuses. Some of the dishes were delicious, many were 'interesting'. They were composed of many ingredients and beautifully made up. It was made and served with much care by the big (and friendly) staff. But. It is all a question of taste, but I did not like the concept. You can hardly and mostly not recignize the food you are eating. All the courses were very tiny, in fact you get 15 amuses. Besides, you get the food on black or dark plates, and I prefer white ones. So it is very special, interesting, very good. It is an experience indeed, but it is not my piece of cake (which they do not serve, by the way) | 3 |
Beautiful establishment, kitchen open to the main room (rare enough to be highlighted among the Michelin-starred). Welcome up to the star standard, neat and refined decoration. Let's talk about serious things. Chef Christophe Hay is right to trust Loïs Bée to manage the kitchen, supported by his wife in supervising the room and the team. The menu offers several very "captivating" and "innovative" menus with each dish a beautiful story which will be told to you sometimes by the master of the juices, sometimes by the sommelier but also by the second or even the pastry chef, without forgetting by Loïs Bée in person who will pass on her passion and her standards to you. We appreciated this “team close to the guests” dimension. Absolutely worth testing | 5 |
You go with expectations good or bad. At the restauraunt food may be a hit or a miss, but the service always makes up for it. What terrible service- you can refill my water better when my glass is empty, micro portions of wine parings, the pained look on the waiters face if he has to refill wine or even juice. Mixing up glasses at the table and not even understanding / rectifying it. Food which is complicated for the sake of being complicated. Essence of a dish is lost. The entire meal had only one spice note. Left the place hungry and got a fantastic hotdog near the trains station . Knew it would be mediocre but never expected it to be downright terrible. Can understand why it is drawing comparisons to the movie - The menu on Netflix . Paying nearly 1000 usd for dinner - I understand I am the fool | 1 |
It's hard to pick the word that would express all my feelings that I felt during the dinner; but if I have to choose I would go with perfection. From the moment of our arrival, to aperitif (Mountain sour=TOP), dinning experience which each plate is taking you somewhere else but you are constantly in Slovenia with carefully picked ingredients. We were entertained by amazing young waiters, we went with funky pairing which was more than just amazing. During the night we got company by chef's from the kitchen and that made our stay at Hisa Franko just perfect. Thank you for this amazing experience and hopefully will be back soon. | 5 |
I gave the restaurant and excellent rating because the food was so overwhelmingly well prepared, spectacularly delicious, flawless I presentation and proportion, however I was less impressed with the service which felt theatrical during parts of the meal, a distraction to the food, too much talk around Chef Crenn’s background while growing up in Normandy, and dizzying levels of waitstaff circulation in the dining room. That said, if you are a foodie, it is definitely worth a try, if only once. Been there, loved the food, will unlikely repeat a visit for reasons noted above. | 4 |
This was my first time eating at such a distinguished and awarded restaurant and I was not disappointed. Each of the 16 courses was beautiful, visually and in terms of flavor. The freshness of the herbs, leaves, fruits, and vegetables made them the star of the meal. Such great combinations and delicious flavor. The river trout was local and just seemed to make sense in this beautiful mountain setting. The carrot ice cream was a game changer and I was searching for recipes right after we left the restaurant. I’m not a fan of game meats and did not enjoy the roebuck at all, but each and every bite of the other 15 courses was a special once in a lifetime experience. | 5 |
The Bellefeuille undoubtedly deserves its Michelin star. In an exquisite setting deliberately a little outdated with, on the edge of the restaurant, its English bar and its magnificent library, the Bellefeuille (place Adenaeur near the Porte Dauphine in Paris) also benefits from the "protected" environment of the Saint James with its garden that makes it a haven of peace. The cuisine is refined and if you want to make a meal off the beaten track you will not be disappointed. It will also allow you access for an evening to the very closed Saint James Club which otherwise is only accessible to club members or guests of the 5 star hotel it houses. | 5 |
This 3 Michelin star restaurant did not disappoint. Although Chef Hideaki Matsuo was away, he curated an "Autumn breaking into Winter" menu of 12 dishes. His wife played the consummate hostess ensuring that everything served was to perfection ---from the welcome sake to the ending Kashi (snow cake) In between we had many wonderful dishes Otsukuri (sea bream. tuna and squid) to Hassun ( mackerel-sushi with pickled turnip and roasted venison) and Yakimono (salted grilled yellowtail with sudachi citrus flavoured grated radish. All ingredients were fresh and locally sourced. The restaurant has 7 private dining rooms. Although the meal was served in a private room we were never neglected when it comes to service. | 5 |
Picture a residential neighborhood where you would probably not start a restaurant; then picture a street in that neighborhood where you would be quite unlikely to start a restaurant. That is however precisely where this three-star restaurant is located. The philosophy behind it all, just as the fully zen private dining rooms with tatami mats - I assume - is the full and undivided focus should be on the dinner. And: it delivered. The food is season bound and, at times, surprising. While some of the dishes we had were ‘just’ great Japanese food, two of the twelve dishes we had were truly magnificent. With respect to the sake and wine pairing we had; the sake was lovely (as a non-sake expert) and we enjoyed the wine (although other Michelin star restaurants may certainly have better wines). | 4 |
We’ve visited previously but this is the first time since the 2 Michelin stars. Well looked after from entering the restaurant until leaving. Tasting menu covered a range of delicious options - all well presented with descriptions of chefs thinking behind every serving. I do agree with comments made by previous reviewers in that t shirts and shorts worn by guests is inappropriate. There is also a sign indicating that mobile phones should be on silent but this is ignored by some guests and not addressed by any of the numerous staff. A little disappointing. | 3 |
Let us be honnest, the place is great and if you stay one night, do not hesitate to take a room in the Maison right across the street, less expensive than the hotel and very nice. You can even walk by the nice underground passage. Food was great, service excellent despite the COVID and the mask weared by all staff . My only point of unpleasementless was the sommelier which was quite passive and did not help us to make the best choise. I recomment the Ile flottante au caviar “Kristal“ and the lamb as well as the Homard “Pattes bleues“. My wife, found of crustacean was not sure of the combination Homard café, but ot worked very well. | 4 |
excellent restaurant ! in an improbable place, as the restaurant of a golf club house, Toya surprises by its setting, with splendid view over the golf fairways, large floor to ceiling windows, comfortable and hype setting, and the cuisine which is delicate, very refined and surprising. the dessert mixes chocolate and vegetables and it is delicious! the wine list is extensive and the sommelier is extremely knowledgeable and passionate about the selection he has created. he listens to your taste and references before proposing a selection tailored for your and for the menu you chose. excellent table, should have 2 Michelin Stars already !! | 5 |
We had dinner here while being in Athens for holiday as both I and my husband really enjoy trying Michelin star restaurants. It’s definitely different from a lot of other starred restaurants in the sense that each dish of the 12-courses menu has a history in itself and it goes way beyond the simple tasting experience. It’s just pure magic! We enjoyed everything, from the appetizers to the dessert. What can be improved though is the service: in a 2-stars restaurant you expect definitely more attention to the guest (from the type of water You drink to the kindness of waiters)…definitely what you do not expect is having a waitress telling you that you cannot go to the restroom if then the next course comes 15 minutes later!… But again, the food is worth the whole experience! | 4 |
Such unique flavours, very professional service. well-put-together concept. did a good job creating sophisticated dishes using such simple and traditional food for inspo. the ingredients are also locally and ethically sourced and home-made. cozy but elegant interior. every detail of the dinner is. choreographed, like the way they serve the food completely in sync to each guest at the table is just amazing. if you want to try hungarian flavours and like fine dining I definitely recommend. my only problem was that I legit got tired, had it been a few dishes less, it would have been perfect. same goes for the wine pairing. it was a bit more than I would normally prefer to consume. | 4 |
This location is as special as it can get and the journey starts already on your way from the parking lot to the castle. Take the way through the garden, the view in the castle is breathtaking. The staff do everything in their power to make you feel comfortable, it’s a balance act between top class food and down to earth atmosphere in a castle that’s one of a kind. Hardly ever have I enjoyed a lunch lasting over 4:30hrs and wished for more. Hint: if it’s warm/sunny, try having the aperitif on the terrace, even better on the tower. The food, well it’s a piece of art and I won’t try comparing it to anything because I just do t have the words for it. | 5 |
Very nice oriented restaurant with ambitious chef Luka who’s specialty is local ingredients and herbs. Till now I was always excited and I felt really enthusiastic approach. This time was first surprise that they had only 3 menus and with different varieties of same ingredients, so no chance for something more common as beef stake or similar and to many combinations of different tastes and ingredients which were not composed into a harmony. Also inexperienced new young waiter wasn’t handle service well, so final experience was a little bit disappointing. Maybe was the last day before closing for holidays but I suggest guests to check offer before reservation. | 2 |
Kashiwaya is a 3 Michelin Star restaurants tucked away in the north side of Osaka. A little bit of a hassle getting there, but worth the trip. The service and experience was definitely a 5 Star experience but the taste of some of the dishes didn’t completely suit our taste. The winter seasonal lunch menu came with 10 courses, all of which were beautiful plated with a brief description/explanation of the dish and its influences. Though the taste wasn’t perfect for us, could very well be for others with a more refined palate. The service, experience, plating, and overall ambiance is well worth the visit, and enough to bump from 4 to 5 stars | 4 |
Exceptional place where you have to reserve three months in advance. Fortunately we knew somebody who knew the big boss..so we got a table. This restaurant has been ranked first in the World by all the top International Chefs, so we expected to find something amazing, and this was really amazing. The setting of the restaurant is simple, but the view is fantastic. There is no menu, the waiters/Waitresses just bring dish after dish with a detailed explanation about each dish. Everything is bio and essentially grown in the restaurant gardens. The wine list is extensive and affordable. The service is outstanding. Perfect lunch. Of course it cost a lot of money, but if you cannot afford, do not try to get in. | 4 |
We initially chose this establishment for its setting and location…. and we had a very excellent evening thanks to the discovery of a new Chef who took us on a beautiful gastronomic trip across land and sea. 1001 flavors accompanied us throughout our dinner. What can we say about these vegetables, fruits and flowers from Clos de Noville, this Michelin-starred farm…. just a treat that also contributes to ecological values and sustainable development. The indoor team, made up of enthusiasts, was able to introduce us and lead this land/sea stroll with a thousand and one flavors in a friendly, cheerful and very professional atmosphere. Congratulations to all of this very good Parisian restaurant and THANK YOU! | 5 |
Young and modern star cuisine that focuses on sustainability. Almost everything from bread to butter, sausages, vinegars, etc. is made in-house and purchased directly from - usually regional - producers. Animals are only bought whole and processed according to the "nose to tail" principle. The kitchen works with local products, although the preparations often follow international ideas, but sashimi is then served from trout, for example, or bottarga is made from the roe of local fish species. Exciting taste experiences, everything very skilfully prepared, interactive and well-organized service. Suitable and varied wine accompaniment. My personal highlight of the evening was the scrambled duck eggs with Judas ears and Franconian truffles. | 5 |
I've decided to return to Grič restaurant since I was so impressed by it about half a year ago. Once again the food was innovative and beautiful. I liked the dishes I ate in September slightly more than this time, but you have to know they use only homegrown, local, and foraged foods which vary throughout the seasons. Overall I was satisfied with everything and once again impressed by the flavors and the smart usage of wild leaves etc. Yes, expensive, but the price is normal for a Michelin star restaurant and if you know how to cherish gourmet food, you will understand that you pay for an experience. | 4 |
Excellent and imaginative cuisine cleverly using local ingredients. The cooking is delicate and full of flavours progressing seamlessly from dish to dish leaving you wanting more at the end of a memorable meal. The restaurant is small inside but gives the impression of cleverly defined space using picture windows with a magnificent view of the rural countryside also having the benefit of a beautiful walled terrace which is perfect for a pre meal aperitif and post meal coffee. A must visit if you are lucky enough to be within striking distance of this gem. | 5 |
Celebrated our wedding anniversary here. Chef‘s use of plants from the kitchen gardens and the local area is innovative and very tasty. The menu was easily adapted to one of us being pescatarian. The amuse bouches through each of the nine courses were excellent. Very innovative and surprising use of edible flowers, which both the chef and the owner clearly have a passion for. There is a clear objective to serve dishes that you won‘t find elsewhere - to stand out. The wine pairing, representing smaller Swiss suppliers, was also very good. The restaurant has a stunning view of the valley and surrounding mountains. The decor is very typical Swiss chalet, with some quirky twists, and is cosy. Service is friendly and efficient. Highly recommend, and would definitely dine here again. | 5 |
my hubby brought me to Amber for birthday lunch. I havent been to Amber for quite some time and now they offer lunch set with free flow which is so perfect for me! the ultra premium free flow offers great wines and really worth the price! the food was really good and i really do love the service. how the professional servers presented the dishes definitely enhanced the appetite! the lunch went so well that i got the whole list of servers who served us, really thank you to Laura, Batuhan, Suku, Sabnam, Arthur, Katrina, Bipika, Mark, Gap, Constance, Scott, Franky and Kenny! truly appreciated! Special thanks to Arthur who presented the dishes so well, Katrina with great smile and who conveyed my message to kitchen and Gap who was so attentive to my glasses! | 5 |
Great experience with friends. The establishment is well located and the premises are spacious. A table in the small “alcove” a little away from the others. The staff is friendly. The menu delighted us. We feel the directions and influences of Christophe Hay. Beautiful exchanges with the staff including the chef whose youth does not hinder his talent. Small downside: a gluten intolerant who, despite the information when booking and several reminders at the start of the meal, had, during the meal, a plate with the crispy. Fortunately we realized this in time and we exchanged plates between us. | 4 |
Had a very slow and relaxing afternoon! Started with fresh fruit platter and traditional sweets Savoury platter was nice too with Chinese pasteries Recommend to have an empty tummy before you come (skip lunch!), though there is only one piece for each sweet/ savoury to share between two, it is still in a very generous portion, you also get to choose and add extra bite whichever is your favourite one Our server Carter was very professional and attended to details, you would never run out of tea and make sure everything is alright Did I mention about the live music harp performance? Just adds that extra tranquility and atmosphere to the total dining experience | 5 |
Customer beware! I became sick the afternoon of our reservation. I called three time to cancel. Voice message said the restaurant was closed. I tried to email and text. No response. The policy - cancel 24 hours before reservation or you will be charged 139 euros as I was! But I was not sick 24 hours prior!! Later, their response nasty response showed no understanding and never said sorry you were sick. Just awful. I have been all over the world and have eaten at Michelin starred restaurants including many top five worlds best restaurants from 50 best of Pellegrino Restaurants!! Never have I not at least been able to contact the restaurant out of courtesy. I was glad not to support this restaurant. They will never make it into the Pellegrino list with this lack of service. So customer beware and don’t get sick!! | 1 |
We arrived full of anticipation and with high expectations of “Cook the Mountain”. We weren't disappointed. The reception alone was fantastic. As if visiting friends, you had to ring the bell and then you were greeted with a small line of service staff. This level of service was maintained at a very high level throughout the evening. Cheers! The tour of the house including the kitchen by the chef is part of the concept and enhances the whole experience. The meal was a delight, course after course. The concentration on the essentials, the aroma and the enjoyment, combined with sustainability is a culinary experience in a class of its own. | 5 |
We have been regular guests for several years but last time we have been really disappointed as we invited friends (we were 4) and we got a bill of 18.000 TL for few dishes with no alcohol. The main reasons that no more will go there is that Mr J8 took the orders, charging « a la carte » instead of using the set menus & provided none professionals comments to the waiters (we heard & understood) to maximize our bill. Definitely Mr Hakan that we knew before was more professional and this kind of behavior will only negatively impact this place. Last, menus are the same (2 years) and you will get borrowed quickly. + most of the dishes were delivered cold. You have to keep in mind when you focus only on commercial objectives and develop bad behaviors that by the end you will lose your DNA which is already the case. | 1 |
Gourmets worldwide know the Michelin Stars cuisine of Jean-Michel Lorain, good for a culinary surprise at every visit, but only a few have enjoyed one of his creative snacks, being served on the Terrace of the Lobby Lounge overlooking the river. A simple Club Sandwich is served in such a creative fashion, that nobody will miss the traditionel french fries, or a simple, but delicious salad is dressed on a square plate so tastefully that one feels guilty to est it. All in all, an example how creative and tasteful simple snacks can be presented, only outperformed by the gracious and polite service. Definitly worth a detour. | 5 |
When it comes to attention to detail and staff there is no questions why Mirazur has the rating it does. This was my first dining experience at a three Michelin Star restaurant. The staff was great and friendly and the food was fantastic. The menu changes periodically based on the season and what is grown in the garden. When I was there, it was a floral season and each dish had a floral taste to it from the actual flowers that were in there garden. It is a pretty amazing thing to experience eating something that someone may never have again since the menu changes so frequently. The view is 10/10 and the nine courses are all very filling. | 5 |
On our way back from the Cote d'Azur we had made what turned out to be an inspired choice when deciding to add in a stopover at Maison Aribert with a night at the hotel. Our dinner was truly outstanding, the best that we have had this year even exceeding our dinner at Mirazur (and that for about half the price I shall add). The dining room was modern, well designed and spacious. Staff made every effort and succeeded in making us comfortable the entire evening. The sommelier presented us with three excellent very well chosen wines. And the food, well the food was the absolutely outstanding menu des Specialites. We enjoyed every single dish and were unable to find even the smallest fault. If Monsieur Aribert is cooking like this every day then the third star will be awarded very soon. I can't wait to return. | 5 |
Unfortunately we have experienced it badly we thought after a few years we will have dinner at Lutum because we were always regular guests at the previous owners Jeroen and Natasja of the monastery but unfortunately to our disappointment. We found the prices very high for what we got. And the wines were unfortunately not our thing and that is of course possible. We wanted to stick to a few courses because of stomach reduction but were told that they did not participate. I didn't think this was social because it could also be said we are going to take it into account but unfortunately ... Unfortunately no new guests there. We wish you every success. | 1 |
I redeemed my birthday present here yesterday. Fantastic! A historic building complex worth seeing and super friendly hosts. We were welcomed from the first minute. The surprise menu was really a surprise. Each course was a taste bomb. Culinary art of an extremely high standard. Many thanks to Daniel Schmidthaler and his brilliant team. Super friendly presentation. Very attentive service. We had a lot of fun together. The accompanying wines were poured and introduced by the "boss". Unexpected and perfect with the courses. Excellent! We would love to come back. The trip to the Feldberg Lake District is definitely worth it! | 5 |
We had a medium kontrast menu. Food and wine-pairing were outstanding. The service was excellent. They had no problems adapting the menu to allergens. All in all, we had an excellent evening here. If there is anything that we would have liked differently, it would be the food presentation. The staff come from different countries and speak different levels of English, so when you try to pronounce difficult Norwegian names and ingredients, it can be difficult to understand it well. The other thing that would have been nice would be to receive a copy of the menu to take home. | 4 |
. . . It really is the best restaurant in the world. . . The experience is worth it. . . Excellent Tasting Menu with Pairing an opportunity to try food and drinks that you would otherwise not be able to access. . . One of the things you have to do at least once in your life. . . 100x100 experience recommended. . . Realment, és el millor Restaurant del Món . . . L'experiència val la pena . . . Excel·lent Menú Degustació amb Maridatge una ocasió per probar menjars i begudes que d'una altra manera no hi podries accedir . . . Una de les coses que s'han de fer almenys una vegada a la vida . . . Experiència 100x100 recomanable . . . | 5 |
Piazza Duomo deserves its Michelin stars- the food, wine, service and ambience are all first rate. Our party of 4 thoroughly enjoyed the tasting menu with accompanying wine pairings. There is something to satisfy every palate and the chef was very accommodating with respect to dietary restrictions (let them know when you make the reservation). The tasting menu has 8 courses, plus an amuse Bouche and bonus dessert. Portion sizes are appropriate for the number of courses, so that one can enjoy all of the items without feeling overwhelmed. While it is hard to pick highlights, for me the standouts were the “antipasto piemontese” and the “Gavour”. We also added their signature dish, the “Salad 21,31,41,51…” Overall a fine dining experience not to be missed. | 5 |
Atmospheric, edge-of-kitchen tables reveal, close up, the passion of the engaging maestro Bruno. The quality of ingredients and cooking are worthy of 3 stars, justifying the high prices (all-but-raw lobster in a disarmingly expansively flavoured ocean of greenery being the star of the evening). And yet here we find none of the preciousness required of higher instellation: just a friendly understated sophistication of honesty. And (surprising though it may seem by reference to the carte) generosity. One to-be-shared portion of an exquisite foie gras with cocoa nibs over a sliver of eel having been ordered, we were served three slightly smaller portions for the price of one - all with an engaging smile. Not for every day, but for a splurge, we’ll be back! | 5 |
We went on a Sunday evening and we were the only guests when we arrived. The tables outside offered a view of a big grassy area surrounded by houses and a tree lined drive way. We had to transfer inside when it started to drizzle. If the tables outside were very casual, the tables inside had starched white linen and napkins and very cozy ambiance. Perfect for quiet dinners! The food selection was very good. I enjoyed the Kabeljauw. The homemade dessert was a nice touch- given by the chef to us. :) I wish I'd have another chance to visit this place again soon- and stay longer. Just chill and savor the good vibe of the place. | 5 |
You book for two and, unfortunately, your friend warns you at the last moment that she is ill, for which you apologize at least twice: it will cost you 260 CHF... It can be understood, but when you choose the most expensive menu with the wine pairing to compensate, it is still a bit unpleasant... An 11-course menu, the first 3 of which were too salty, for my taste. The other 8 were correct. Lots of blabber. Nice and efficient service. Perfect sommelier. Pension and restaurant lost two guests, but they probably don’t care. And even if we do you a "favor", charging you only 130 CHF in the end, the damage is done. | 2 |
We visited the restaurant due to the recommendation of the owner of the apartment we rented in the area. The food was delicious and surprising from the first serving until recently. The combination of ingredients from local nature ingredients and dishes was amazing and sensational. We were very impressed by creativity, daring and imagination of the chef who served delicious and intriguing dishes and a right amount one by one. The dessert that combined yogurt, vanilla ice cream with delicate saltiness on a bed of pine scales and pine needles syrup was amazing. We enjoyed the atmosphere, the food, the wine and the nice staff. We will strongly recommend | 5 |
It is a pre-set menu with 18 bites. Also it is a predomenenant fusion of local ingredients with Asian preparation tehniques, athough few courses are traditional Slovenian. Overall you will get fantastic coulinary experience way to complicated to explain but somehow it is working in perfect harmony Crew is multinational and they have very relax approach to the customer during service which does not means that they are not professional. 17 people working in kitchen and 5 waiters will hold the room Food will cost you 255€ per person without drinks. I am all for this and I will visit again when they change menu. Alane thank you for your service it was perfect | 5 |
What an incredible amazing lunch we have had here. We sat at a table from 12.45 h to almost 18.00 h and it flew by in a minute. Excellent food , well served and explained by our very professional waiter Alex. 13 appetizers followed by the Feast menu of 13 plates may seem a lot but it’s not. It’s the perfect amount , for the plates are quiet small , meant for you to tast each flavour without feeling full at any moment. Highlight of the day was the kindness and availability of the 3 Roca brothers who took time to take a photo with us and were kind enough to show us their kitchen. Chapeau !!! | 5 |
Nestled in the Feldberg lake landscape you will find the Hotel Alte Schule in Fürstenhagen. We booked the maisonette room and spent two fantastic evenings in the Klassenzimmer restaurant. On the first evening we were treated to a wonderful 7-course menu, cleverly prepared, beautifully presented and served. The second evening with the vegetarian option was also an absolutely tasty experience with extraordinary combinations of various regional ingredients. The delicious breakfast and the very friendly service rounded off our stay. You will be enchanted here! 5 stars | 5 |
Our party of 4 had a phenomenal dining experience at Atelier Crenn. The chef and her staff totally understand all elements of restaurant hospitality, starting with the delicious and innovative menu, but extending to the ambiance and professional but incredibly friendly service. We selected the “movable feast” tasting menu experience and, after consultation with the Sommelier, the wine pairing (I note that the wine pairing was not at all “pushed”). Every course was beautiful and delicious. We have had the privilege to dine at what are considered some of the best restaurants in the world and Atelier Crenn is right up there with them. | 5 |
I’m always on the hunt for everything from Michelin-starred gems to hidden hole-in-the-wall spots, and this dinner easily ranks in my top 10 meals of all time. The dishes blends classic French techniques with Japanese flavors, resulting in a light yet flavorful meal that never feels as heavy as traditional French cuisine. The progression of the courses was great and there was no let down dish. The staff was attentive and courteous but also delightfully engaging, making us feel truly welcomed with casual conversation throughout the night. Highly recommend! | 5 |
Yesterday night I had my first dinner at restaurant Flore and it was amazing. We had the Omnivore menu with the seasonal wine pairing. It was an extraordinary gastronomic journey, beginning with four amuse bouche where I fell in love with the fried oyster in miso, then we continued with seven dishes where colours and flavours combined like magic. The main course was the lamb, it was very juicy and extremely tender. We had the opportunity to taste this dish inside the kitchen at the chef’s table and it was great seeing the chef’s team at work. The dinner closed with an amazing dessert, that combined tomatoes with raspberry, and with the friandise. Everything was perfect. Sommeliers, waiters and chefs moved lik ballet dancers in the room, incredible. | 5 |
Amazing dining experience from the front desk welcoming staff , end with the surprise hospitality gift, this 2 and a half hours lunch taught us what is the exceptional art of dishes , and how the service of the professional term . The full set menu provide drinks, 4 courses creative plates, so delicious and eye catching, credit goes to the high standards performance of chef team, every dishes was explained by staff who showing the knowledge of food, the generous dishes size and quality much more than our expectations. This beautiful food journey not only for anniversary celebrations and special date, once need to pamper themselves from good days or bad days, Amber sure is the choice. | 5 |
We selected the 5 plates menu with wines @ 125euro/pers The wines were well selected an tasty! 2 starters of a rare originality but tasty even if the asparagus soupe was for me with gelatine. The eg in the eg with truffles is the favourite. The disappointment came with an intermediate dish containing only one broccoli with a kind of béarnais, the main course à soupe of oyster and fish was not the right place for it even if it was nod bad! We would much loved an Alsaciens plate revisited...of course we selected the chef surprise menu. Not really what we expect from a 1 star Michelin restaurant | 3 |
Everything was outstanding! I have been to other 3 michelin star restaurants before in different areas of the world. HISA FRANKO was more than perfect. Service was professional and ditealed. The food was beautiful and the best testing food I ever had. The wines were interesting( I choose the funky option, I had wines I never tried before). I had nothing to complain of and nothing to ask for, because they were ahead of the game every step of the diner during the entire night. Well done! I am gluten free and they serve me the best buckwheat beignet, tagliolini, and cappelletti I ever had before and after becoming sensitive to gluten. It was better than the once I have had with gluten when I was able to eat everything. I would like to return here perhaps in the spring. | 5 |
I'm still chewing over (no pun intended) the Vespertine experience, nearly two weeks after eating there, and I think that says a lot. It's a gustatory and sensory 360 immersion in the chef/owner's vision of future fine dining - difficult to sum up, but at one point I found myself thinking that I'd been transported to a kind of friendly Blade Runner 2049 scenario. The food was almost faultless, full of subtleties and surprises. The service was impeccably well informed and … almost kindly, as if the staff know that their customers are going to be somewhat bewildered and will need some friendly advice. The architecture would be worth a visit on its own. Overall, a once-in-a-lifetime experience - although I'd try it again in a heartbeat if someone else was paying. All I can say is: bravo! | 5 |
One of the best experiences of my life! Fantastic food, wine and service! And the room was so inviting and set the stage for the meal. Angel greeted us and wrapped up our evening with such grace and style - set the mood right out of the gate! Arnaud and Florian were exceptional! Everything they suggested, including the wine was truly amazing and a great pairing! And Moose’s delivery of the fish - not only was it a great presentation but such a wonderful meal! And then at the end of the night after all the amazing food, wine, service and atmosphere the chef came out to meet us, ask us about our dinner and thank us for coming. Such a special night - highly recommend this amazing one of a kind place! A special thanks to Chef Alain Passard! Truly fantastic! 5 Stars!!!! | 5 |
From the moment we entered the venue we were happily surprised by the ambiance of the restaurant, the friendliness of the staff, the outstanding and tasteful dishes and the way they were presented at the table. Aponem truly gives you an experience you've never had before. Every dish was a piece of art and mouth-watering. One gentle advice to the sommelier is to serve a broader variety of drinks for non-alcohol drinking guests accompanying the marvelous dishes, that would really make it complete. As it was wintertime when we visited Aponem, we did not have the chance to enjoy the splendid views, we’ll certainly come back during spring or summer. | 5 |
I was ashamed. We invited a couple friends for lunch in this 2 Michelin star. Sorry, my friends, we didn't know that we were going to share a small tartlet (the size of a small bowl, 6 cm in diameter) into 4 for our dessert. What can we say about the piece of pigeon, the only meat dish, the size of a lady's thumb, a lady not in good health, 2 small, very small bites. 2 Michelin stars!!! maybe these were just samples? Will we go back to check it out? useless, the cheese platter only contained goat cheese, only! I don't like goat. Great French cuisine, an insight for foreign tourists, no that's not it, I assure you. There are places where the customer is not taken for a.... | 1 |
We booked for 4 to celebrate a reunion dinner with our old friend and his wife. Unfortunately, his wife could not join us last minute. The manager was very kind even though I could not inform them earlier. The decoration is simple but elegant. The menu is more than interesting. We could not drink that much, so we didn’t have the wine pairing. Each dish is a piece of art. One can immediately appreciate the dedication the entire culinary team has put into creating it. Every piece is unique and decorated with passion and precision! We had such a wonderful experience and would certainly return if we are back in Berlin. | 5 |
Unfortunately a disappointment. We had high expectations for the visit and the start was very promising with a warm welcome (but no one opened the door or greeted us by the door so we were a bit puzzled by that). The restaurant had many new dishes on the set menu that did not seem to have been tested out sufficient before it reached the table of the guest paying a lot for the food. When I dine at a Michelin restaurant I expect top-notch. I am wondering if this place would have had a star if it was located outside of Oslo? Both Re-Naa when it had one star (now 2 stars) and Speilsalen (visited a few months before they received a star) are way above in service, attendance and food/wine. | 1 |
This place is unique in the world. The location is stunning, simply as beautiful as it gets. The Maison is built in such a way as to make it seem that you are dining in the middle of nature, in the middle of the forest. From the bread to the last dish of the tasting menu I've had, everything was just delicious. The style of the cooking here is my favorite one : perfect textures and memorable sauces with acidity to be the host. Just perfect for my taste. I don't know if this big Maison is the best restaurant in the world because I've not been in every restaurant of the world but I can surely say that this is by far the best restaurant I've ever been to. The level here is unattainable. Spectacular service and a spectacular wine list with correct prices. Five is not enough, it deserves six balls as a mark in TripAdvisor. | 5 |
We were here more than a year ago and had a great dinner so wanted to revisit the restaurant. It was even better than the last visit as we were able to sample the spring/summer menu. Service was outstanding, attentive but not hovering. The dining room is quiet yet not stuffy. We asked the som to suggest a wine given our description of preference in a white wine. He suggested a modest chablis (60 euro) rather than a super pricey selection. It was spot on for our taste. Multiple choices for the fixed price menu, plus an excellent a la carte listing offered variety and quality as well. Be sure to order the oyster "pate" that appears to have been made with whole, raw (uncooked) oysters. Excellent. The dinner will put a dent in your wallet, but you will remember the food and not necessarily the cost. | 5 |
It is “usually” once in a life time experience. Make reservation way in advance, save money (lot of it) and be prepared to the amazing journey and experience of almost 5 hours. The seasonal tasting menu (11 courses) with extra signature dishes is what we tried and loved. I highly recommend the rarity wine pairing, both the Nebbiolo and the champagne…… the food is PERFECT but the Wine will exceed your expectations as it is very rare and meticulously picked, not to match the food, but to enjoy usually in between courses for the full appreciation of the wine selected. Service: the best you can get in Italy….. To be greeted by the chef himself and take pictures with him and while signing your menu, is just an added bonus to an excellent experience. | 5 |
We had a great time at Essigbratlein while visiting Nuremberg. The meal was truly an experience where each dish was interesting and unique in its own way. We have been to two 1 Michelin star restaurants in the past, but this was our first 2 Michelin star restaurant and it did not disappoint. Many of the dishes are vegetarian, but they are just as delicious as the meat dishes. There was also an optional wine pairing for each course if you wish. We were served 13 courses, including the amuse bouches that preceded the main courses. Everything was great, highly recommend if you are in Nuremberg! | 5 |
Came for dinner with high expectations as one of our party had been several times before and had fond memories. Incredible amuse-bouches served during the aperitif, each one more fun and enjoyable than the next which set us up for the dinner with great expectations. Then the dinner, great great food and so pretty too. However, wine waiter or sommelier, as was not clear, got the wine wrong twice. Service good but totally mechanical. When the chef came to the table at the end it reflected the service, seemed a chore rather than a pleasure, better not to come at that point. Overall felt more of a factory line which took away from the amazing food. Stayed overnight too and rooms very nice indeed but charging CHF 4 for a small bottle of hand sanitizer seemed bizarre for a CHF 600 / night room. | 3 |
This was a beautifully done, highly creative dining experience. Service was impeccable with two bites in the kitchen where you can see the care put into each dish. Waiters were attentive but not overly instructive on the dishes. The dining room is beautiful in the summer light - overlooking a canal and interesting intersection. The food was intricately constructed with the highest quality ingredients and intuitive pairing of flavors. I recommend the juice pairing over the wine pairing for its creativity (including kombucha and tea). Overall, a lovely time | 5 |
Team Atelier Crenn really knows fine dining, creative/tasty food, exceptional service, and wine pairings. I’m equally impressed now as I was when I first visited 18 months ago. Such freshness, such bold flavors, such creativity! Seafood and Vegetables were the stars of the meal with the “cherry bomb,” the carrot and pea taco, the cauliflower and caviar, and the beets and leche de tigre the standouts. The dry aged black cod with sides was superb. The restaurant’s redesign for 2023 gave it an airy and light feel. The overall experience (phenomenal dinner, visiting the food chefs in the kitchen, the pastry chefs in their kitchen, and delicious desserts in Bar Crenn) was worth the money and definitely worthy of its 3 stars. THANK YOU! | 5 |
Everything was perfect, not a single mistake from start to finish of the meal. In the evening there were blind menus. We chose one of these three menus offered on April 27 at La Toya. The quality/price ratio is adapted to the entire service. We had several appetizers and pre-starters before even starting the starter, the two main courses and the two desserts. Everything was delicious, with impeccable artistic and culinary precision. Excellent service, very welcoming and competent staff. Fairly refined and modern decor in a beautiful large room with a view of the Faulquemont Golf Course. Definitely go for it! Anthony BOUR | 5 |
Not that Atelier Crenn needs any more reviews, but this is a very unique dining experience. We booked months in advance, and we weren't disappointed. The entire evening was a story told in 18 chapters of awe-inspiring dishes. We celebrated out daughter's 21st birthday there, and they made it fun. It is an incredibly sensory experience while you are waited on lavishly by the entire team. Some of the reviews here say it's expensive. Yes, it is. It's a Michelin 3-star restaurant. Don't go if it doesn't fit your budget. But you will never have a dining experience like this. Watch the Netflix Chef's Table episode on Dominique Crenn before you go. If you can get in here, you won't be disappointed. | 5 |
Alchemist is one of the most unique restaurants in the history of Michelin restaurants in the world. It was founded by chef Rasmus Munk in 2015. In 2016, Lars Seier Christensen (co-founded Saxo Bank, resigned in 2016), an investor of the three-Michelin restaurant Geranium in Copenhagen, approached Rasmus Munk, hoping to take the restaurant "Alchemist" to a new level and decided to create an unprecedented restaurant experience. Alchemist 2.0 opened on July 4, 2019. In just a few years, this two-Michelin-star restaurant led by chef Rasmus Munk was ranked 18 (2022), 5 (2023), and 8 (2024) on the Best 50 list, and was called the most immersive restaurant ever. | 4 |
Top gastronomy in Nuremberg, how nice. Great concepts with fermentation and the use of Franconian products. All courses were beautifully presented and tasted excellent. Service great. Beautifully set table (finally again!). The wine accompaniment is delicious, but could be a little more valuable for a few euros more. (The decision was made: that was my last natural wine in this life. I forgot to ask again, and one of them turned out to be a natural wine. Sorry guys, all angry and all the same. But that's just my opinion). To put it with Michelin: it's worth a detour. Definitely a big one. Thank you for the great evening. | 4 |
My trip to Paris was not going great food wise even though I had researched extensively my selected Michelin starred restaurants. This was my ninth visit to Paris so I wanted to try some new restaurants. Fortunately my luck dramatically improved with my final dinner in Paris at Michelin 2 star Table - Bruno Verjus! The cuisine, hospitality and service were marvelous! We chose the Tasting Menu and it was the perfect amount of food. Every course was delicious! There was no problem requesting changes to the menu for dietary restrictions and food dislikes. Table is the restaurant to which I eagerly look forward to returning on my next visit to Paris! | 5 |
Not being convinced that we would enjoy sharing the table with strangers, we had privatized the room for a family reunion. Certainly, although the cuisine is not always as “subtle” as in some other starred restaurants, we nevertheless enjoyed ourselves. In addition, the concept of the table d'hôtes in front of the kitchens with dishes prepared in front of you in complete conviviality and transparency is a truly unique interactive experience. As brief as it is, Chef Etchebest’s intervention adds fun to the whole thing. We will keep unforgettable memories of this day. A big thank you to this entire team of professionals! | 5 |
I wrote a very lengthy review to explain why the meal was very disappointing, bar maybe two dishes (the celeriac / truffle pasta and the dessert). They requested TA to take it down (don't like criticism?). But people should know this restaurant is in fact quite disappointing: 1) the chefs seems to care more about how nice the dishes look and how many different flavours he can cram, rather than actual test. 2) we were overcharged for a bottle of wine rather than a glass - this was corrected after we noticed but not even an apology. 3) after dinner we were completely neglected, couldn't even get a cab for us. Paris has so much better to offer, even at this price point. Do not bother here. | 1 |
I was in Paris for a very special birthday, and eating at L'Arpege was something I had wanted to experience for a long time. I was debating based on the mixed reviews online with so many places to choose from in Paris. I easily had one of the best meals of my life here and was so delighted that I booked here for my birthday. The service was warm, friendly, attentive and joyful. Each course was sublime, subtle yet filled with depth - both in flavor and texture. We left on a billowy cloud of bliss. Do not hesitate. If you appreciate the nuance of beautiful food, look no further. I cannot wait to book again the next time I am in Paris. | 5 |
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Michelin-Starred Sustainable Restaurants Sentiment Dataset
This dataset contains 125 TripAdvisor reviews for Michelin-starred, sustainability-focused restaurants. It was created as part of a university project aimed at analyzing the sentiment of customers in these specific types of restaurants. The selection of restaurants was based on two main criteria: Michelin-star rating and sustainability recognition. The dataset is intended for use in sentiment analysis to explore trends and patterns related to customer satisfaction in high-end sustainable dining.
Dataset Structure
- Total Reviews: 125
- Restaurants: A sample of restaurants recognized for their Michelin-star status and sustainable practices.
Sentiment Annotation
Each review in the dataset was manually annotated on the whole text/review level by three annotators. The mean score from the three annotators was calculated to determine the final sentiment score for each review. This approach ensures a more reliable and balanced sentiment representation, capturing a consensus view on the overall sentiment of the review.
Sentiment Analysis Objectives
The dataset is designed to explore several key questions about sentiment in sustainable Michelin-starred restaurants:
- Sentiment Trends Across Star Levels: Analyzing whether sentiment varies with Michelin star ratings, exploring if higher-rated restaurants receive more positive reviews or if higher expectations result in more critical feedback.
- Aspect-Based Sentiment Analysis: Identifying the aspects of dining experiences (e.g., service, food quality, ambiance) most frequently linked to positive, neutral, or negative reviews.
- Sentiment Distribution and Variability: Examining sentiment consistency within individual restaurants to understand whether reviews tend to be uniform or if variability suggests inconsistencies in the dining experience.
Data Acquisition
The dataset was created through a structured approach:
- Selection Criteria: Only Michelin-starred restaurants with a focus on sustainability were considered.
- Data Extraction: Data was gathered from TripAdvisor using a combination of automated scripts and manual verification.
- Sampling: A random selection of 125 restaurants was made, ensuring diversity in terms of country representation.
Note
This dataset was created as part of a university project and is intended for academic and non-commercial use only. The reviews were manually verified and processed to ensure accuracy. As a test project, the main goals were to learn how to create datasets, develop annotation guidelines, and calculate inter-annotator agreement. While the dataset is relatively small and not perfectly balanced, it serves as a learning tool and is not intended for serious use in NLP applications. Despite its limitations, we had fun creating it 😄 and hope it can still provide value to others exploring similar tasks or serve as a stepping stone for expanding our knowledge in the field.
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Number of rows:
125
Models trained or fine-tuned on nhull/125-tripadvisor-reviews