We have been to August three times over the last three years since it received two Michelin stars. Our last visit was two days ago. The place is very modern in atmosphere and food. The restaurant only caters to four tables a night, which means a maximum of 12 to 16 guests. There are 6 staff on duty (four in the kitchen and two in the dining room), which makes this a very individual restaurant experience. The restaurants atmosphere is reduced, modern, with modern art on the walls and modern elements of furniture and lights. The staff is friendly, attentive and knows a great deal about the food served and displays that knowledge willingly. The food is very modern in style and presentation. It is not molecular cookery. It is very interesting and unusual combination of flavours and textures with often many elements on the plate which combined in various ways create sensational flavours. Considering the amount of work and the quality of ingredients going into the menue offered (there is only one menue, with personal wishes and preferences asked for upon reservation), the price is rather a bargain. We (a party of two) had a seven course menue which translates into 17 plates (including several extras from the kitchen as well as amuses and petit fours) for 200,00 EUR per person (including a nice bottle of wine, aperitif, digestif, coffee and 4 bottles of water). The food is served at a steady pace and the service is very efficient. Nevertheless the whole armada of courses takes about four hours of time, which is definitely worth it. Over all the food was excellent. Of our last visit, I would rate two plates three Michelin star standard (truly memorable, never to be forgotten in concept and execution), four to five plates two Michelin star standard (perfect execution of very high standard concept) and and the rest at one Michelin star standard (very good execution of a nice concept). There was one dish which we thought was a little bit off (the veal dish), since the texture was more about the effect and less about the flavour (it was rather salty). The two perfect plates were a dish of oyster with melon (called salt water) and a carabiniero shrimp dish which was absolutely perfect in balance of surprising textures and flavours. Please keep in mind that this is critisicm at a generally very high level. However, the rating of the restaurant in the food guides and the price level creates a certain level of expectations. Which in my opinion is met completely.
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