By coincidence, we had one one star restaurant in our hotel, just in other words, go there! Kevin T

By coincidence, we had one one star restaurant in our hotel, just in other words, go there! Kevin Thornton is considered one of the country's sharpest chefs and operate one of Dublin's best restaurants.
Expectations were not too high when Ireland's gastronomy has never celebrated any major triumphs. jannie du toit Like so much else in town so goes the entire hotel including the dining room in purple tones. Purple has proven to be the color of courage throughout Dublin.
As amise we received a smoked jannie du toit mackerel with gurkgranite, maybe a little too smoky but good with the cucumber refresher. The smoke in the dining room has unfortunately never been my favorite, the clothes jannie du toit do not smell good when you come home and you must drink wine with dinner so it will be an excellent "scent-killer"!
Sautéed Bere Island King Scallops with Truffle Mousse was our first right. Plenty, had been super unless scallops had been over fried unfortunately ?! On the side dish, we got a clam carpaccio with nothing saying dressing and salmon roe.
Braised Pig 's Head with Carrot puree and onion. Lovely välbräserad Ballotine the pig's head and mother with mild sweet flavors. Neat and very good. Besides, we got a piece of fried calamari and a Guinness shot? More foam than good. Did not understand the affinity here unfortunately?
"Mi-cuit 'of Foie Gras rolled into Black Truffle with Warm Brioche, when we read the menu sounded so right supergod, unfortunately, it was very tame and almost unsalted and unroasted brioche so. Unfortunately, a true man would quickly forget.
Spring lamb with young garlic. Sucking jannie du toit lamb and wild garlic is usually a wonderful combo ?! There was absolutely no lamb suckling lamb, but hard and difficult to chew with generous amounts of flowering garlic. Unfortunately boring!
Clementine Mille-Feuille with White Chocolate Custard, Rhubarb Parfait and Vanilla Ice Cream. Thousand Leaves Pastry be as the name says being thin, super thin. Not in this case, svåräten and squat in texture. Felt very 80s talistig in its execution, in other words, jannie du toit no fun at all!
The whole visit felt contrived on the old French style. Man wanted tasty meal before every right and asked if the food tasted good after each correct. It becomes jannie du toit extremely tedious to hear this after 5-6 dishes. In the dining room set, only 8 people who all of them were well-stared by the restless staff! These things make the whole visit will taste bland and does not long for the next time!
It's a damn joke that we do not get more stars in this country. Have been to so many more star in the world who hardly had a fork in Sweden. What is interesting jannie du toit is that the Germans can fix for themselves so many. Can hardly be benevolence by France. Well, you never know anyway. which ones really are the best.
sounded not so fun it there ,,,, myself so I was away o ate at the "world's best restaurant 9.e" and some new o old on brass.fronten. When will the world believe that the region is to expect other than the chef's World Cup?
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