The atmosphere is stunning and watching the Chefs doing the cooking right in the middle of the Restaurant is incredible. Great beautiful views and Design. The food is fun to take pictures off, however the flavor profile and execution is mediocre at best. Of course we eat our wagu meat in the States, so we did not expect much from the steak and it was OK, nothing special for fifty Euros. The white asparagus was excellent, so the vegetarian 'Stundenei'. The desserts were misleading. We ordered sorbet which in a general opinion is water based. Rarely it has some milk products in it. It should be disclosed in the menu if it is different than a standard water based sorbet, so lactose intolerant guest can make a safe decision. Of course it was a milk based sorbet. It took two attempts to receive a water based one. The dessert 'Kalter Hund' showed clearly chocolate and rhubarb. Some nugat like sweet was tasting like nugat vs. chocolate and the rhubarb was missing. Took several attempt to get it.(really, this supposed to be a high end hotel/restaurant). We ordered a dessert wine, which took way to long (we had to mentioned it that we ordered after 15 minutes). The service people were busy closing shop vs. allowing us to finish our dinner after three attempts of getting the sorbet right, asking for our dessert wine, plus getting the rhubarb for the 'Kalte Hund'. We got it in a bowl right out if the fridge. Solutions for the mishaps were provided and in the name of keeping piece, we moved on. - No apologies or remedies for lost euphoria, dinner conversation interruptions. Of course we talked about the delayed service, the desserts which should top the evening off on a positive high notes, which it did exactly the opposite. We are emotionally disconnected, but still appreciate the standard a high end restaurant delivers. We understand that perfection is an illusion. You guys did an excellent job during breakfast, superb selection and great service. Loved it. The night before was fine, nobody gives us the time back. I wish your team good luck adopting to returning guests. It's not easy to run a place like that. Training and focus will help. (As a tip, please let your service people behind the bar handling cutting knives for bread etc, wear gloves...) The rooms are nice, elegant, just great. Parking is easy. Costs for €20 for 20 (not 24!) Hours. Watch your time!
Spectacular and great value. Exceptional gnocchi ans great champagne. Silver service needs a little guidance but it did not take away from the amazing Chef, decor and view onto the Rhein.
Daniel GöhlerChef de Cuisine - Profil anzeigen