We visited the restaurant 28/12 and there was only a few tables in addition to our. The food was a big surprise, clearly there is an inventive and highly skilled cook in the kitchen, although there is still some to learn in relation to gelatine.
The starters consisted of scallops and a fried st. Marcellin cheese, excellently prepared and was followed by monkfish and deer, equally cooked perfect. The panacotta and hazelnut mousse cake that followed still needed some work, the panacotta had way to much gelatine in it and tasted like the based it too much on milk and reduced cream content. The hazelnut mousse cake was lovely, but the jelly on top also had to much gelatine in it and was not very nice.
We had a glass of champagne, 2 glasses of wine and soft drinks in addition to 2 three course meals and the total was 103 lats, which given the overall quality of the food is a good price in my opinion.
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