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😒 3/5 - Probably the first time I can't rate a Michelin restaurant
By 👻 @Isabella V., 10/19/2019 3:00 am
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Probably the first time I can't rate a Michelin restaurant 4 or 5 stars. Most disappointing experience so far from all the European and North American Michelin rated restaurants we visited. Would not particularly recommend in Rome given that there are so many more spectacular choices at this price tag that carry equivalent prestige but richer food and ambiance experience.First the food: the finger foods as an opening were creative and delicious but the tuna carpaccio and lamb were very lackluster in terms of taste. Tuna was not sushi grade, and over seared on most of the carpaccio. Lamb was surprisingly lacking flavor. Presentation was very nice. No substitute for bread for gluten free patrons (no crackers or rice chips - nothing - also unusual for a Michelin restaurant. So food: 2 out of 5, especially given prices for were average for a spectacular Michelin one star restaurant.Ambience: no music - just people talking. A little odd. Especially when we were one of the first tables there. Not a place I'd want to experience again for ambiance (nor food)Service: friendly, nice, professional, nothing to rave nor complain about. Prices: Michelin typical prices but for unexceptional food, overpriced. Overall Experience and Thoughts:The establishment was very particular about their menu - with some of our allergy restrictions we asked for a simple side of veggies - any type - whatever the chef had (broccoli, carrots, zucchini, eggplant, onions, cabbage, etc) but they absolutely would provide anything beyond the 3 selections for each course and said the chef "didn't have any extra ingredients to accommodate anything beyond what's on the menu and we cannot work off the cuff with ingredients since we're Michelin rated" and I thought it odd that a talented chef with a commercial kitchen full of food and a lifetime of experience couldn't whip up something simple. What kind of Michelin chef are you if you cannot work off the cuff with simple ingredients that you purchase for your own kitchen? And the restaurant was somewhat empty when we arrived. Every single Michelin restaurant chef from Paris to Venice to Barcelona to New York to Zurich has ALWAYS whipped up something for us in EVERY Michelin Restaurant no matter when we made the reservation, because often we are very limited in not just what we can eat with our many allergies (gluten free, diary free, no shellfish, allergies to some nuts). Also chefs at Michelin restaurants want to display their TALENT and SKILLZ to make patrons happy when they are spending $300 Euros /Dollars per person. But this was the first time they said no.
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