Reseñas de restaurantes en Gran Bretaña

"I recognize many of the ideas from The Fat Duck from other restaurants. I now realize that these are all copies. For a fan of modern haute cuisine, experiencing this original is, in my opinion, a must. Fortunately, it also demonstrates great culinary substance in some courses. I can hardly think of another restaurant with such a broad range, from classically cooked dishes to molecular gastronomy. I gladly forgive the fact that some banal executions are included in the menu, given the top-notch performance in the key courses." (September 2018)

"After more than four hours, an interesting and entertaining evening came to an end. The food was excellent, although it was sometimes difficult to concentrate fully on it, but the overall experience is what counts. The food would have been fine even without the show." (June 2018)

London

"While it was the cheapest of all my three-star visits so far, the cuisine was uninspiring and lacked any real highlights. This was despite having already opted for the signature dishes à la carte: a cookpot of seasonal vegetables and fruit, halibut, oyster and seaweed, and the baba prepared like in Monte Carlo. Only the baba au rhum (which had a lot of rum, almost too much in some cases) managed to maintain the standard. Overall, I would consider two stars more appropriate than three. However, the service was even worse, falling far short of what one would expect from a three-star establishment with French pride: forgotten wines for the main courses, accompanied by excuses of "misunderstandings" (since we were never asked, I'm still wondering where this came from), knocked-over water glasses without apology or refills, and, to top it all off, the wrong rum with dessert. While I was asked at length which of the five rums offered I would prefer for dessert, the service was far from satisfactory." "But all of that is pointless if the wrong thing (and too much of it) is then hastily poured over it." (November 2017)

"Overall, this was a very good menu of consistently high quality. Mark Jarvis understands how to give his dishes a very clear aromatic focus. It certainly helps that he knows how to restrain himself and doesn't overload the plates. You will rarely find more than three basic components, which gives the actual main ingredients enough room to develop." (September 2018)

"A menu with very classic, French-influenced features. Probably not too surprising for someone born in Lyon who, over the course of his career, had worked for Fernand Point, Alain Passard, and Alain Ducasse, among many other establishments. Nevertheless, Bosi's cuisine is characterized by, let's call it, British understatement. Beneath a presentation that is often elegant but rather restrained, each dish conceals a very precisely defined flavor profile. Claude Bosi avoids unnecessary showmanship in favor of intelligently composed courses with excellent ingredients and the occasional surprise. This comes across as exceptionally assured and is fully worthy of its two stars." (August 2018)

"The restaurant belongs to the auction house of the same name. Since top wines are often snapped up at top prices from the auction house, you can't go wrong relying on the sommelier. During our trip, they served by far the most delicious wines by the glass. I found the €140 for lunch for two a bit pricey, but here the money simply goes towards quality. The cuisine was undoubtedly at a one-Michelin-star level during our visit. However, what was offered was, in my opinion, somewhat boring: classic French-inspired one-Michelin-starred cuisine (sword clams in melted butter, a meaty monkfish in langoustine bisque), very similar to the Michelin-starred "Les Deux" in Munich, and at the same time, there was only one other table occupied next to us (we were there for lunch on the first day after the summer break). That didn't exactly inspire enthusiasm. The quality is undoubtedly very good and tasty, but you could book the exact same place in Germany anytime. I would..." "In the future, I would only consider it for a business lunch or if I wanted to focus on very good wine but also enjoy a good meal." (November 2017)

"Overall, it was a very pleasant Friday evening for us, with a kitchen that focuses on presenting everyday dishes in an understandable and high-quality way. I would consider one to two stars appropriate for what we were offered. If you take the 'evergreen' dishes, such as the meatfruit and the tipsy cake, and a suitable main course, then two stars are consistently achievable here. Our neighboring table from the USA even had tears in their eyes over one dish and described it to the server as "a dish that reminds me of a shop in my grandparents' village that I always visited as a child." Even though I didn't have tears in my eyes over this meal, I think it's wonderful when a restaurant can evoke such emotions!" (Published in January 2023)

More reviews about this restaurant

"Overall, I'm quite annoyed: Michelin gives it two stars, the prices are at a two-star level, but the quality, especially of the appetizers, but basically also of the subsequent courses, is something you'd expect in a steakhouse. Essentially, Dinner by Heston Blumenthal is an ordinary hotel restaurant with a famous namesake who developed a food concept that sounds appealing and is technically well-executed. However, the taste is miles away from what the prices and ratings would lead you to expect. This is a first-rate Michelin rip-off." (July 2018)

"The plates at Restaurant Gordpn Ramsay are beautifully presented, the flavors of the ingredients are clear, delicate, and very precisely highlighted. This creates a very elegant effect. There are no aromatic surprises. Depending on personal preference, one might find this purist or criticize it as too simple. Thanks to the excellent ingredients and the precise execution, I tend towards the former. But more than just the icing on the cake is the service, which is impeccably styled, friendly, and empathetic, shaping the evening perfectly. Both the cuisine and the service are of international caliber."

"Haidilao, a leading hot pot chain from Sichuan, China, has opened a branch in London's Piccadilly Circus (Hot pot = you get a pot of boiling soup, available in several flavors and spice levels; you then use your chopsticks to dip ingredients you want to cook in the soup, such as meat, fish, noodles, or vegetables)." (Published in January 2023)

"We visited our favorite local Indian restaurant late Friday evening via walk-in and sampled our way through the menu. Of course, we had to order the excellent "Malai Stone Bass Tikka" again, which truly deserves its awards. We also tried the Old Delhi Butter Chicken (not very imaginative, I know). The side dishes here are also celebrated and often stand on their own; sometimes a main course isn't even necessary. Among them were Jamavar Dal (black lentils), Palak Paneer (cottage cheese cooked in spinach), and saffron rice. In total, with a drink per person, we spent €150 for two. What struck me this time was that the seasoning here is much more restrained and pure than in other good Indian restaurants, resulting in clearer flavor profiles. Whether I would award a star based on this visit—I'm a little less certain this time. Compared to Yauatcha Soho, I see Jamavar as falling a bit short." (July 2018)

"After our recent visit, the restaurant was awarded a Michelin star, which I would confirm based on our experience. It offers classic Indian cuisine, and all the curries and sauces possess the depth of flavor that the Michelin Guide requires for an award. The star here is definitely the 'Malai Stone Bass Tikka' – wonderfully spicy, juicy, and with an appetizing smoky flavor. However, the food is also uncomfortably rich, and the exceptional quality isn't consistently maintained throughout all the courses." (November 2017)

"Whether everything served to us during this set menu was worthy of a Michelin star, I'll leave open to debate, as luxury ingredients, compositional tour de force, acrobatic textural displays, and delicate plating weren't exactly part of the culinary program. But you don't dwell on that question for long when everything on the plate is executed with such pleasing (and uncomplicated) skill and flavor harmony, as it was here! Add to that a well-matched wine pairing, relaxed and warm service, and a friendly atmosphere, and you have the perfect upscale 'neighborhood restaurant' found in many London districts, the kind you so often look for in German cities, but unfortunately rarely find at this level (because, unsurprisingly, this type of restaurant has little in common with the infamous 'Italian place on the corner' that we so often encounter...)." (Published in August 2024)

"I thoroughly enjoyed lunch at Clove Club. The dishes impress with clear and well-combined flavors, some of which are unusual, but not complicated. Highly recommended. The cuisine – although in a completely different setting – is not unlike that of Marcus, but seems to me to be even more focused and more strongly oriented towards the natural flavor of the ingredients." (April 2018)

"The menu at The Ledbury was very convincing – especially when the dishes focused strongly on the main ingredient. All the dishes were harmoniously constructed and tasted delicious, making it easy to truly enjoy the evening. However, what I did find somewhat striking was the lack of a clear culinary theme across the menu. The first course seemed a bit molecular-inspired, then there were some very product-focused and more minimalist courses, and the egg and main course were more substantial. My impression is that the dishes weren't developed as a set menu, but rather that dishes at The Ledbury are created individually, and the menus are then put together depending on the season, product availability, or other criteria. This makes it difficult for me to categorize the restaurant or define its style, but that doesn't detract from the enjoyment at all." (July 2018)

"For us, the service experience significantly overshadowed the food – apart from that, we can attest to a fantastic meal on par with a 2-star restaurant. We probably won't repeat it. If I did, I'd come right at the opening so I wouldn't have to rush through the menu again." (Published in November 2022)

"The Hakkasan Group's Asian classic was once again a must-visit, and walk-ins are welcome if you arrive around 10 pm (after the Germany game). The restaurant has been around since 2004 and is still buzzing today. We were thrilled with the appetizers, such as "Prawn cheung fun" – a kind of soft dim sum with crunchy prawns – or "Pork and Prawn Shui Mai," which is slowly making its way into other cuisines (we recently saw it in Johannesburg and Berlin). The "Stir fry sliced ​​beef with youtiao and water chestnut" (for £20) was once again beyond reproach, while the "Classic sweet and sour pork" fell a bit short of expectations and was unfortunately just as "classic" as you'd expect from other Chinese restaurants. But that didn't detract from our enthusiasm. At €100 for two (including one drink per person), it's somewhat expensive by German standards, but reasonable. For me, the Michelin star was once again well-deserved, but I can still imagine that it might gain a star." Many German visitors may have difficulty with the star afterwards." (July 2018)

More reports about the Yauatcha Soho

"Probably furthest removed from our understanding of Michelin-starred cuisine. Numerous seats, supposedly over 600 covers per day, and Chinese-inspired dishes that one longs for in Germany but never finds. Hardest to categorize as "German-oriented," but given the heat and quality, the long-standing Michelin star is certainly justified. My recommendations would be the Pork and Prawn Shui Mai, as well as the Crispy Aromatic Duck and the Stir-fry sliced ​​beef with youtiao and water chestnut. Trendy spot: You can eat here cheaply, but you can also end up spending more." (November 2017)

St. Healer

"All credit to the team, the food delivered by Chef Callum Graham and his brigade was consistently excellent, from the first appetizer to the dessert! As in many other restaurants on the island, an Anglo-French culinary alliance has been forged here, but with a higher standard than in the other restaurants we visited on Jersey, and even there we were usually treated to quite high-quality cuisine! The combination of superb ingredients from the island itself (e.g., the seafood and the local Angus beef), from England (the Wiltshire truffles or the Creedy Carver duck breast), and cheese, butter (Bordier), and chocolate (Valrhona) from France, prepared with classic continental cooking techniques (Callum Graham worked extensively in France and Switzerland), and infused with creative and modern twists, resulted in a magnificent culinary performance that will linger long in the memory." (Published in November)