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نظرات — 8
What a fantastic experience. Food was exquisite the best taster menu I’ve ever had. The detail in every course is a work of art, and Alex came and talked us through some courses highly recommended!
My friend and I had an amazing evening at this restaurant. The food was delicious, and the service was impeccable – professional, attentive, and friendly. We were pleasantly surprised by the excellent wine pairing recommended by the staff, which perfectly complemented our meal and added to the overall wonderful experience. Moreover, the view from the windows was breathtaking, and the decor was lovely, with particularly stunning wallpapers - little works of art! Perfect spot for an evening with friends or for hosting a company event.
I recently had the pleasure of dining at Hotel Café Royal, specifically at their renowned restaurant led by the incredibly talented Chef Alex Dilling. This gastronomic experience surpassed all expectations, and I must say it deserves not just two, but a solid three Michelin stars.
From the moment we stepped into the elegant ambiance of the restaurant, we were greeted with warmth and sophistication. The staff, demonstrated impeccable service throughout the evening, enhancing our overall dining experience.
Now, let's talk about the culinary journey curated by Chef Dilling. The menu was a delightful symphony of flavours and textures, each dish presenting a meticulous balance that showcased the chef's profound understanding of ingredients and techniques. The attention to detail was evident in every bite, and it was clear that each dish was crafted with a passion for culinary excellence.
The wine pairings suggested by the knowledgeable sommelier complemented the dishes perfectly, elevating the entire dining experience. The diverse selection showcased a deep understanding of both traditional and innovative pairings, further highlighting the expertise of the culinary team.
One standout aspect was the creativity displayed in the presentation of each course. The visual appeal of the dishes was not only aesthetically pleasing but also reflected the chef's commitment to providing a multisensory experience. It was evident that Alex Dilling has a unique culinary perspective that sets him apart in the world of fine dining.
The pacing of the meal was impeccable, allowing us to savour each course and appreciate the artistry behind the dishes. The atmosphere in the restaurant was both intimate and vibrant, creating a perfect setting for a memorable dining experience.
In conclusion, Alex Dilling at Hotel Café Royal deserves the highest accolades for his exceptional culinary skills. The restaurant, with its two Michelin stars, undeniably surpasses the expectations set by such a prestigious rating. This dining experience was a true testament to the chef's dedication to perfection, and I wholeheartedly believe that a third Michelin star would be a fitting recognition of the extraordinary culinary journey offered at Hotel Café Royal.
From the moment we stepped into the elegant ambiance of the restaurant, we were greeted with warmth and sophistication. The staff, demonstrated impeccable service throughout the evening, enhancing our overall dining experience.
Now, let's talk about the culinary journey curated by Chef Dilling. The menu was a delightful symphony of flavours and textures, each dish presenting a meticulous balance that showcased the chef's profound understanding of ingredients and techniques. The attention to detail was evident in every bite, and it was clear that each dish was crafted with a passion for culinary excellence.
The wine pairings suggested by the knowledgeable sommelier complemented the dishes perfectly, elevating the entire dining experience. The diverse selection showcased a deep understanding of both traditional and innovative pairings, further highlighting the expertise of the culinary team.
One standout aspect was the creativity displayed in the presentation of each course. The visual appeal of the dishes was not only aesthetically pleasing but also reflected the chef's commitment to providing a multisensory experience. It was evident that Alex Dilling has a unique culinary perspective that sets him apart in the world of fine dining.
The pacing of the meal was impeccable, allowing us to savour each course and appreciate the artistry behind the dishes. The atmosphere in the restaurant was both intimate and vibrant, creating a perfect setting for a memorable dining experience.
In conclusion, Alex Dilling at Hotel Café Royal deserves the highest accolades for his exceptional culinary skills. The restaurant, with its two Michelin stars, undeniably surpasses the expectations set by such a prestigious rating. This dining experience was a true testament to the chef's dedication to perfection, and I wholeheartedly believe that a third Michelin star would be a fitting recognition of the extraordinary culinary journey offered at Hotel Café Royal.
The restaurant have 3 kinds of bread to choose from. Good.
The appetizer is cavier, is not very special.
The best dish is blue lobster, tender and fresh.
Desert is 2 different chocolate, nice.
Price is good, service is nice.
The appetizer is cavier, is not very special.
The best dish is blue lobster, tender and fresh.
Desert is 2 different chocolate, nice.
Price is good, service is nice.
What an outstanding meal!!! A special occasion that did not disappoint in this most amazing 2*. Course after course of the fabulous food, beautifully presented, with attentive service. Lovely atmosphere in the restaurant. The oysters, the tortellini, the duck were total standouts.This was state of the art cooking and presentation, we cannot wait to go back!!
It was an amazing experience. Deserve a third michelin star. Kitchen was perfect and very creative, the sommelier was very qualified and all the service team so professional. Thanks a lot to the general manager Andrew for this wonderful dinner!!!!
Completely mediocre. All style no substance. Overall misses the mark of a two Michelin restaurant! Two???? Are you kidding me? This just show that Michelin is soooo hit and miss, and that they have no clue what good delicious food is if they think being able to artistically plate defines it.
1) food was over seasoned in almost all of the dishes except for the main duck course. Completely lacks balance, and I’m left perplexed one dish after the other what the message or flavor was supposed to be, it’s just all salt. A few of the low points of the meal:
The lobster was completely overcooked and drained of its juiciness, how is that different from canned frozen lobster? The bounce of the meet was completely gone, murdered such beautiful ingredient.
The seaweed butter croissant was completely over the top rich with nothing to balance, TOO much butter for that small pastry bite, my wife did not even finish 1/3. You were just drinking butter at that point.
The crispy tartare dish oh my god I’m glad I didn’t get food poisoning, the fish actually tasted like it’s been sitting around for 12 hours unrefrigerated.
2) Pros were the duck dish, appreciated the craftsmanship, saucing potatoes and vegetables, etc and that dish’s effort rose to the level of fine dining, but at this price point I expect nothing less. Also for the oyster, they were quite generous with the caviar leaving it for the table to have as much as we wanted, but again, price point appropriate.
3) all the desserts were forgettable. Those little sweet bites especially the egg/creme pastry one was actually disgusting, cannot believe they served that, shell was not crispy nor had any buttery flavor, center was over baked and cold, horrendous texture. If this was a take on pastel de nata…. Face palm.
4) the tortellini pasta dish was again over salted sauce with no real balance of flavor. Neither the addition of a little foam sauce to the dry pasta, nor the white truffle shavings manage to save the uninteresting filling and cooking. Also somehow their white truffle tastes stale, not sure what the reason is but no real perfume came through
5) chocolates at the end were overly sweet with nothing to remember them by, could have bought them at the supermarket and you wouldn’t know the different. Lindor would have been preferable for god sakes.
6) service staff was under trained, at one point one guy started re introducing me to the whole menu mid meal, when another guy pointed out his mistake he quickly ran away. The dishes introduction had no substance and they were in a hurry to get out of there as fast as possible. At the end we were 2 couples and wanted to split the bill in half, since I ordered champagne and white truffle, I wanted the extra charge on my credit card it came out to about 850 USD. Surprisingly, this took two different people coming to our table 3 times to confirm what needed to be done. Also no smiles by the end and actually I think they were a little annoyed we wanted to split our bill? The level of.service at the end was actually hilariously bad, Michelin star or not.
Overall I had high hopes, but was extremely disappointed. I highly recommend you NOT to try this restaurant, given there are so many good options in the area. I hope they take away their stars because this is an insult to the culinary arts.
1) food was over seasoned in almost all of the dishes except for the main duck course. Completely lacks balance, and I’m left perplexed one dish after the other what the message or flavor was supposed to be, it’s just all salt. A few of the low points of the meal:
The lobster was completely overcooked and drained of its juiciness, how is that different from canned frozen lobster? The bounce of the meet was completely gone, murdered such beautiful ingredient.
The seaweed butter croissant was completely over the top rich with nothing to balance, TOO much butter for that small pastry bite, my wife did not even finish 1/3. You were just drinking butter at that point.
The crispy tartare dish oh my god I’m glad I didn’t get food poisoning, the fish actually tasted like it’s been sitting around for 12 hours unrefrigerated.
2) Pros were the duck dish, appreciated the craftsmanship, saucing potatoes and vegetables, etc and that dish’s effort rose to the level of fine dining, but at this price point I expect nothing less. Also for the oyster, they were quite generous with the caviar leaving it for the table to have as much as we wanted, but again, price point appropriate.
3) all the desserts were forgettable. Those little sweet bites especially the egg/creme pastry one was actually disgusting, cannot believe they served that, shell was not crispy nor had any buttery flavor, center was over baked and cold, horrendous texture. If this was a take on pastel de nata…. Face palm.
4) the tortellini pasta dish was again over salted sauce with no real balance of flavor. Neither the addition of a little foam sauce to the dry pasta, nor the white truffle shavings manage to save the uninteresting filling and cooking. Also somehow their white truffle tastes stale, not sure what the reason is but no real perfume came through
5) chocolates at the end were overly sweet with nothing to remember them by, could have bought them at the supermarket and you wouldn’t know the different. Lindor would have been preferable for god sakes.
6) service staff was under trained, at one point one guy started re introducing me to the whole menu mid meal, when another guy pointed out his mistake he quickly ran away. The dishes introduction had no substance and they were in a hurry to get out of there as fast as possible. At the end we were 2 couples and wanted to split the bill in half, since I ordered champagne and white truffle, I wanted the extra charge on my credit card it came out to about 850 USD. Surprisingly, this took two different people coming to our table 3 times to confirm what needed to be done. Also no smiles by the end and actually I think they were a little annoyed we wanted to split our bill? The level of.service at the end was actually hilariously bad, Michelin star or not.
Overall I had high hopes, but was extremely disappointed. I highly recommend you NOT to try this restaurant, given there are so many good options in the area. I hope they take away their stars because this is an insult to the culinary arts.