Went to celebrate my birthday with seasonal flambéed dishes in Elite. As a starter we had tasty beetroot soup with pressed beef brisket and truffle cream. Our main course was a cognac-flambéed chateaubriand with garlic potatoes, pan-fried wild mushrooms and cognac cream sauce. Chateaubriand was made exactly medium as we wished. Our only complaint was about garlic potatoes in which we did not well recognize garlic - our favourite. As dessert we enjoyed pear flambéed in Xanté pear cognac with milk chocolate mousse and preserved raspberries, which was delicous.
Elite has during the years kept its style and quality. Style is a little bit old - fashioned but with in a pleasant way. It is always a pleasure to be treated politely by waiters who also can do wine recommendations, which satisfy us. I cannot remember any changes in style since my first visit a long time ago. Except the fact that the menu includes some favourites from decades ago the food has also kept its quality.On a winter Thursday evening the place was well occupied and we were happy since we had done our reservation in advance.
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