Tamas Ferencz

Hard to beat
We have tried for nearly 6 month to book a table, when finally received the e-mail that our reservation was accepted. We got a lunch table, which we did not mind at all. From the start to the finish the tasting menu with drink pairing, the service and the ambiance blew us away.
Brave and adventurous cooking, with the respect of the great italian culinary traditions. The highest quality food beautifully presented. Some drink pairings were unusual but was a perfect match with the dish, such as yuzu sake and home brewed beer. Service was very stylish yet casual and super friendly.
Worth every cent, would go back as often as we could if we live nearby. Less

Meat lovers heaven
We have noticed this place passing by and as it was early dinner time we have decided to try it. All fine Italian cold cuts were available, along with some homemade bread. We have ordered the meat selection for two and we could hardly finish the portion was so generous. It is a self service place, you order your food at the counter and they call you once your dish is ready. Great quality, very reasonably priced, in Bologna´s historic center. Staff was efficient, happy and friendly. Less

We have ordered the tasting menu. One of us had the wine pairing. The menu was uneven, some dishes were very good, some were not to the standard of 2 Michelin star restaurant. Exceptionally good was the cold cherry soup with hering caviar, the quail egg and truffle cupcake. Generally the starters and the amouse bouche were good standard. The mains for us were blend without much creativity. But the biggest problem was the rhythm of the service. All dishes were following eachother within minutes. It was impossible to finish the matching wine with each course or to be able to enjoy the food and the drink together.
The wine pairing itself was excellent, carefully selected. It`s a pity we were so rushed with each plate. Desserts were not memorable, petit four and coffee was nice. Less

Booked our table way in advance. We were fortunate enough to be seated at the upstairs table around the show kitchen. We have shared the u shape table with other fellow diners, altogether 11 of us. First the international culinary team one by one introduced themselves. The crazy food journey started afterwards. 25 courses, each and every one of them blew us away. Absolutely stunning and unusual combination of indian, thai, japanese etc. flavours. Every bite was beautifully presented and made of the finest ingredients. Chili and chocolate bonbon, Gobi caviar, akami tartar, tomato matcha, were all our favourites. The desserts and coffee were served downstairs where we carried on chatting with the other diners. Waiting staff was friendly but could have been a little more efficient with refilling the drinks. But this did not spoil our brilliant evening at all. Any time we are back in the area we will make sure to go back.
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Last evening of our unforgatable holiday we were fortunate enough to sample the creations of Chef Arnaud Lallement. Perfect culinary experince from start to finish along the Saveur menu. Wonderful personalised service, with great attention to all details. John Dry, milk fed lamb, just to name few of the plates. The cheese selection of Philippe Olivier was amazing. We have to mention the soft goat cheese with shalot onions the best we have ever tasted and we have tasted a lot. Amazing bread, butter, amuse bouche, petit 4, all the highest quality. Our chosen welcome drink was a small serie of Francis Boulard rose champagne and our dinner was accompanied with a bottle of Chateauneuf Du Pape rouge 2008. Very heavy on the bank card but well worth every cent. Less

The restaurant is located in a quiet village in the heart of Alsace. A grand classic French Michelin star restaurant serving food in a beautifully designed really chic interior. We have opted for the Haeberlin menu this time without the wine pairing. We have chosen from their extensive wine selection, with the help and recommendation of the sommelier.
The wide variety of dishes has arrived in a really good rhythm, leaving us enough time between courses. The most memorable plates for us were the venison fillet cooked to perfection and the warm poached pear with timur pepper and Tahiti vanilla ice cream. Nice petit four. Service was good but could have been a bit more smooth, the trainee waiters were a bit under pressure but it did not at all effect the quality of the whole dining experience. Less

Da Vittorio
For decades a family run upscale hotel with a 3 Michelin star restaurant. We were fortunate enough to be able to have lunch here. The scenery of the garden the interior of the foyer area and the restaurant all are remakable beautiful. Attention to all detailes from the flower decoration to the mirrors and antiquities are breathtaking.
The menu is the essence of the great Italian culinary traditions. Some of the dishes had been on the menu for 50 years. Our choice was a`la carte and we had sampled some of the iconic food creations. Foie gras variations, seefood risotto, pasta paccheri and the largest (elephant ear) veal Milanese. All tasted havenly, presented beautifully. Words can`t describ the depth flavors and the complexity of the whole experience.
Never ever happened before that we couldn`t make it to the dessert or cheese selection in a Michelin starred restaurant. This time we were so full that only one of us could enjoy coffee and petit four.
It costs a fortune but worth every cent. Next time we make sure to stay few days in the hotel, so we can work our way through the menu
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Cheval Blanc
Traveled to Basel specially to sample Chef Peter Knogl`s food. Our table was booked for lunch and that day we were the only guests in the restaurant, which only has 10 tables. We had therefor the full and undivided attention of the Maitre and the waiter. Menu has been explained with all details, we have chosen from the a`la carte selection. Classic french cooking with a 21st century twist.
Duck liver with fig confit, earl grey and cassis gelee, sweetbread with yuzu foam and shitake mushroom, pigeon from Bresse and fillet of turbot. All cooked to perfection with harmonious flavoring. The pigeon is one of the signature dishes of the Chef, it was nothing we have ever tasted before, the texture of the meat was unbelievable. The plate compositions were like art, colorful yet elegant and clean. Service was friendly but very professional with great knowledge of all dishes and wines. Very memorable visit and very well deserved 3 Michelin stars.
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