I love fine "cuisine" whichever way it is prepared : traditional, rural, fusion, old school, molecular, be my guest as long as it tasty. Gambrinus style and cuisine are caught in a gastronomic permafrost but that would not be a problem in itself as long as products are fresh and well prepared. My first plate was a mere shrimps in oven, served like any ordinary dish in Spanish tapas bar, the difference being the price, above 20€ for the most overcooked and tasteless shrimps I ever ate. I was thus looking forward for the "plat de resistance" : grouper on skewer : even worse: fish was fresh but nearly dry, once again overcooked. Wine was regular (had 2 glasses, no bottle, had a old Porto and no dessert. Bill was above 80€!! Never again
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