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  • What a delicious meal. We got a last minute reservation on DINR and ended up being seated at the Chef's Table, which you otherwise have to call and make a specific reservation for. It is a high-top table that faces the kitchen. This was my first time doing this at a restaurant and I was impressed at how masterful everyone was at their craft. It was quiet yet intense and efficient, like a well-oiled machine. The chef also slipped us a free taster dessert :D Now onto the food. We got several starters including the house made bread and charcuterie. No need to order the extra pate with the bread, because the charcuterie also comes with pate. These were both so delicious but their bread serving is VERY GENEROUS so realistically you could probably just get one of these. We got a skewer of the duck hearts but I didn't love them - a bit thrown off by the unusual texture. I much preferred the smoked duck hearts that were offered with the charcuterie. Surprisingly my favourite dish of the night was the pheasant pot pie - a warm hearty ramekin of comfort food. So good. I also loveeeed the rabbit papperdelle. The venison steak was delicious and tender. I didn't love their semifreddo dessert - choose the smoked chocolate mousse instead. Overall I loved this meal and would definitely go back. Great service as well.
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