We went there on 20 December as all other restaurant were planning their last night open. These restaurants we clearing stock and serving tappas only. This restaurant was still open en serving their normal menu. The restaurant is fresh and new, see photo's. The menu is limited though well chosen. We had the foie gras and the gravadlax as starters. The foie gras was excellent, the gravad lax missed the dill. Apart from that the presentation was very good. Then we had the steak tartare and the filet boeuf. The steak tartare AND the filet had too many tendons and sinews, to be really nice.
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