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We first went to Aponem shortly before they were awarded their first Michelin star (in 2019 I think), and we both agreed it was our best meal ever. The Michelin star is well-deserved. We recently went back and had another over-the-top amazing meal and evening at Aponem. This time we started with a cocktail that Gaby created based on a few ideas of things we like, and it was a sign of the many more good things to come from the Aponem team. The entire meal was incredible, from a dizzying spread of appetizers, to magical main courses, and desserts that were as delicious as they were beautiful. Dinner lasts for hours, and we enjoyed every moment.

In the class room of this old school you will indeed learn something you hardly will forget. Namely, how a group of young and highly talented cooks with their staff reinterpret food. We spent a fantastic evening here and most appreciated that every question we had was promptly answered giving you every detail how the jewels which come out of the kitchen were delicately prepared. In Italy, you would call such a lace a "laboratorio". And a first class laboratory this is, indeed. Unforgettable. And very unexpected to be found in a somewhat lost part in the North-East of Germany.

We had dinner with some friends at the start of our holiday, what a stunning meal to kick it off. First tip ensure you go by taxi and give them the precise address as its in a hard to find location but definitely one worth seeking out. The sophisticated ambience as you enter the dinning room following your seat in the “waiting room” sets a high standard for the food to meet, it does and then some. Quality of service is second to none and the tasting menu is a delight to behold, an example being the salad course which is a picture on your plate then to be told there are fifty different items on your plate and here is a list of the items. The menu is complemented by an extensive wine list. As you would expect it’s no cheap but as an experience it’s more than worth the money.

De Librije is the BEST 3 stars Michelin restaurant. It’s first time we tried to have 3 stars Michelin restaurant. We stayed in your hotel with the package - stay 1 night and with the dinner, included wine pairing. As I can’t drink too much. They deducted small price of my part. Their thoughtfulness is very attractive. Thank you the team of De Librije gives us a perfect services and a top quality food, and the best experience in our life! We will keep continue going to have 3 stars Michelin restaurants in the world. Hope every 3 stars Michelin restaurant can give us such experience as De Librije.

It's not simply a meal - it's a whole breathtaking experience. We were also hotel guests - very warm welcome, nice characterful room but also plenty of charming places in and around the castle - small swimming pool area, terrace, garden...We took the 4 dishes menu plus 2 surprise dishes - and I need to mention the series of "amuse bouches" that are simply amazing. 1-2 courses were weaker than the rest but nevertheless we were entirely satisfied. Their smoking room is very beautiful. The breakfast was nice without more. The staff is perfect - well trained, highly professional, but without being inhuman.

This restaurant represents the very best of fine dining, with wonderfully accommodating staff and food of the highest quality. My wife is lactose-free and pescatarian, and I chose a pescatarian menu. Both menus were adapted with great thought, impressive creativity, and care, with neither of us feeling as if we had missed out on anything. Substitutions and adaptations were carefully explained. All staff were extremely knowledgable and took great effort to explain the dishes and to reassure us that my wife’s menu had no lactose. Highly recommended. Although expensive by Budapest standards, it is worth the price.

Don’t go if you aren’t Italian unless you want to be treated as a second class guest. The food was very good but the service was horrible. Giuseppe, the maitre d’, was rude and totally not professional. Another guest got up from her table and was having a cell phone call for several minutes a foot from where I was sitting. We asked if he could ask her to take her call in another place and he said no, he could not do anything about it. I asked her if she could continue her call somewhere else, she immediately apologized and finished her call in the lobby. Giuseppe was rude and unfriendly from that point forward.

Korak needs to decide what they want to be. A star restaurant or a wine-tasting bar! If they want to be a "star" restaurant: the food is delicious, almost there. They can work on service a bit more. The interior decorations and furniture are very nice. Need to work on the lights. But most important you can not have a group of way too loud guests in a "star" restaurant because everybody else is suffering. If they want to be a wine-tasting bar they have it all. Nice wines, great views, and professional staff. They just need to drop a tasting menu and prepare a few local dishes that would work perfectly with wine tasting. Once someone at "Korak" decides what they want to be I honestly believe that will be a great place to visit. The message they are sending out now just doesn't reflect reality.

My partner and I were celebrating our anniversary and we were given seats by the window - it was a beautiful juxtaposition, where we could see the beautiful interior of the restaurant, as well as look out onto the busy streets of Amsterdam on a saturday night. The service from start to finish was immaculate, very friendly but professional. We've been to quite a few michlin restaurants and we have to say this is one of the best. The break in between where we could go and dine one of the courses in the kitchen was great too - to see the chefs at work and have a quick convo, very appreciated!

The experience can be best summed up as: If you have to tell someone you’re a lady, you’re not. I should have known something was amiss the moment I saw a baseball hat embroidered with three stars for sale in the gift shop. Unsure how this restaurant is considered by the Michelin organization to equal the breathtaking Core in London, standard-setting and historic Paul Bocuse in Lyon, stunning Le Bernardin in NYC etc. etc. Our dining experience echoed that of other less-than reviews listed on this platform. We considered our time at The Inn at Little Washington a waste of preparation, anticipation and money. We’ve had far better for far less. Kudos to the chef and his business partners for keeping their good thing going, I guess.

The salad was excellent. The meat dish was awful. The meat was extremely tough and we had a hard time cutting it with the hunting knife that we were provided with. Although the juices it had been marinated in were tasty the quality of the meat was awful. It was completely rare, but still amazingly tough. The bread although baked once we had sat at the table and obviously totally fresh was tastless. The concept of the dinning experience is freshness and the decor is lovely. The freshness part is superb, but they just don't have equally high quality food. The desert was strawberries on top of a cream with cheese mix, tasty but nothing extraordinary at all. It's a fun place to eat, imaginative, and maybe other dishes are better. I was disappointed.

The food was clearly exceptional, priced at 95 EUR all courses have been perfectly arranged and some of them have been out of this world. Service was attentive and professional. Atmosphere and design as well pretty nice. Prices for sparkling wine and corresponding wine pairing on the other hand are a rip-off. Charging 20 EUR for a glass of Karanika which can be bought for 18 EUR a bottle in a shop is not acceptable. You are getting glasses of champagne in other restaurants for this price. The so called premium wine pairing for 135 EUR each person has been underwhelming. Not a single bottle of these wines is charged more than 20 EUR in a shop. In total you are getting eight small glasses which adds up to one bottle of wine. Pricing for wines is unfortunately unbearable in this restaurant.

I state that I am not an expert in the field. The guys in the room are nothing short of wonderful. They love what they do and they pass it on to their skins. The food has made my imagination and my attention to translate visually every taste tasted flavor, but I did not understand why being careful not to waste and to enhance what the territory offers, were combined with French wines that in my opinion did not link with the flavors of local food. I did not like the shape on arrival, "we invite you to the aperitif room waiting for the table", we were poured 2 glasses of water NOT required, and after paying a very important bill, we were asked for an extra 15 euros for 2 glasses of water.

The new location is the splendid period Villa of the Moessmers of the homonymous wool mill of long tradition; before dinner in the Salon, we visit the open kitchen with counter to finish the dishes in front of customers, the aperitif and dessert room, the library, the cellar and the veranda, all extremely refined and elegant interiors. Aperitif in the garden with the very cordial welcome of Chef Niederkofler who will also join us later to inquire about liking and then say goodbye. Summer "Cook The Mountain" menu: every dish is gorgeous and exquisite. All according to the philosophy of the Chef’s ethical and sustainable cuisine: minimal waste, local ingredients, respect for natural cycles. The brigade offers impeccable, professional and always courteous service.

The place is really nice, a completely renovated old building, not too many tables. Service is personal and friendly (one person when we were there, maybe the owner). Dinner was quite good, a plate with multiple small tasty bites for appetizer and excellent roasted-pepper soup. In took a very long time for that to arrive (more than an hour), the cooks seem overly relaxed (the kitchen is open). Apparently the idea is to offer a long and tranquil evening but we were hungry. A bit faster would be good. Anyway the rest went faster (white fish and tomato risotto, fish was 'acceptable', risotto excellent). Main coarse was quite good, beef), with plenty of hashbrowns and fries. All in all a very pleasant experience, worth doing it again, to catch up with a long-time-no-see friend

I went to Amber with a friend 2 days ago and we both thoroughly enjoyed our dinner. The tasting menu featured some very fresh and high quality ingredients. While all savoury dishes were very delicious, the following were particularly memorable: 1. the iconic Aka Uni dish 2. Normandy scallop with winter truffle which we had in the kitchen 3. French lamb which comprised 3 different parts. The meat was perfectly cooked. It’s very tender and juicy with a unique fragrance. The dessert wasn’t bad. But I’m kind of old-school and would have preferred some traditional or classic French pastry dessert. As always, the service was impeccable. All the staff were professional, knowledgeable and courteous. Highly recommended.

Sven Wassmer's cuisine has a wow factor all its own. He seems to be a chef who stays away from gimmicks and technical tricks and tries to win over the guest with a unique approach that is difficult to put into words. What seems so pleasantly sparse and uncomplicated on the plate is actually full of intricate details that create deep and balanced flavors. The high-quality ingredients that he certainly uses reflect a close affinity with Switzerland. Bold and full of contrast, honest and accessible - this is the kind of food you would like to come across more often! Just think of being served something as crude as Kässpätzle in a three-star restaurant, but then being served something that suddenly takes the rug from under your feet and that you will remember for the rest of your life!

Possibly the biggest disappointment for a Michelin star restaurant ever. Five course menu (124€) was: (1) a green salad, some unfresh leaves; (2) one spear of asparagus (very nice); (3) a small piece of farmed char (floury consistency); (4) a little bit of white and brown chicken meat (dry); (5) one piece of rhubarb (not fully cooked). This is no exaggeration. The ambiance is very nice. The service was lovely and theatrical, if not perfect. They bake your bread and churn your butter. Very nice people. The wine list is outstanding. The products are no doubt good. But how can you charge so much for such basic, uncreative and - frankly - poorly prepared food.

Very nice evening! Very original welcome with aperitif in an adjoining room and comfortable armchairs! We were invited to sit down at the table and the flavor festival started! Everything was good! An immersion menu and a vegetable menu for me! It was excellent from all points of view: presentations, flavor blends, discoveries. I also appreciated that the waiters put their hands together to prepare the dishes And of course the final attention for my companion’s birthday that I had pointed out at the booking: we were treated to a package in which there was a delicious Basque cake that we enjoyed the next day Thanks to you

We do not dispute real know-how and the quality of the products. But in our opinion - all four of us - we are crossing a red line here in terms of quantity. When a guest - with a bird's appetite - is still hungry after the meal we tell ourselves that there is no point in going to the restaurant. 150 gr maximum all included, from appetizer to dessert. The lamb? Half a bite! Returning from fishing? Portions to cry, ten seconds of pleasure, but no more. Paying almost five hundred euros for four people (without wine) to go out hungry is enough to put you off gourmet restaurants. Not to mention that the wines are too expensive, the usual coefficient of 4 or 5 being here more like 7 or 8.

From the second you arrive you can feel the quality, in the staff, the bespoke furnishings, and in the welcome which felt genuine. Once seated the choreographer service begins, a joy to watch, seamless professional and totally enhanced the whole experience. We were helped to choose a lovely wine and later a dessert wine, but no pressure, at any time. The kitchen ran like a well oiled machine. We were permitted an introduction to the kitchen and was able to personally thank the more than a dozen hard working perfectionist chefs, with more tweezers than my local beauticians ... Each dish a work of art...not a picasso .... More refined... More perfection. The taste of fresh local produce shone ... The fish gleamed ... As if polished, the desserts glistened, the whole evening was completely amazing. Highly recommended.

This was a £645 treat from our son. A Summer Seven package including a 7 course Tasting menu, drinks, wine pairing for 1 (which we were able to share as we are not big drinkers), an overnight stay and breakfast for 2 the next morning. I can do no better than point out that the website descriptions of the food, wines, vegetable and herb gardens and service ethos proved utterly accurate. What I can add, however, is that the service provided by the Tweed besuited team was a masterclass in relaxed, professional perfection both in word a deed. Theatrical? Absolutely. Enjoyable? Utterly. Immersive? Without doubt. Unforgettable? Yes. Would we do it again? Yes, but we’d have to save up. Is there something that could have been done better? Possibly, but we did not spot it on our visit.

We had a wonderful lunch at Kashiwaya. The service was exceptional from the moment we walked through the door. We were led to a private room where we were served dish after dish of beautiful and delicious plates in perfect tune with the terroir of the Osaka region. The menu follows traditional Kaiseki format and our servers kindly explained the significance of the different components in each dish as it relates to the current season. We made our reservation on the MyConcierge website (my first time doing this) and everything went very smoothly. We have eaten at several 3 star Kaiseki restaurants and this ranks highly among them. Definitely worth the detour!!!

The Il Gallo d'Oro is located in the Cliff Bay Hotel where we always stay when in Madeira, and we have dined here many times. In our view, this restaurant certainly deserves its 2 Michelin Stars. This time we chose the “8 Moments” Top Experience tasting menu with paired wines, which, as always, was excellent, and it was good to experience some new dishes since our visit last year. We think that the ambience of the restaurant is stylish and modern but comfortable, with large windows overlooking the ocean. The staff, led by the Maîte d' André Pinto, are always professional, attentive, friendly and efficient, and the atmosphere was relaxing. The sommelier is very knowledgeable and helpful. A wonderful fine-dining experience.

The only reason this restaurant is not three stars is because it is not in France. There is a lot of farm-to table talk in the restaurant business, but there are very few that take it to the level that this restaurant does. The concept is intelligent and the food is not overly “worked” in the sense that there is a genuine effort to highlight the specific tastes that each particular dish is highlighting. There is no molecular cooking or foam for which I am extremely grateful. 14 small dishes do take time. but the service was excellent, (although we had a little bit of trouble getting the bill at the end)! On value for money, Compared to one star, let alone two star restaurants in France, this restaurant is worth the trip to Athens.