Other world's restaurants, part 2 of 2

Atelier Amaro, Warsaw, Poland, 4,5 NJP of 5,0 NJP (29-03-2014 by Nenad Jelisic)

 

In April 2013, Atelier Amaro was awarded, as the first restaurant in Poland, a Michelin star, and it still is Poland's only restaurant with a Michelin star. Our visit, in January 2014, clearly affirmed that it is worth this star. Poland's most famous chef Wojciech Modest Amaro both owns the restaurant and creates the restaurant's brilliant/modern courses, which are inspired by traditional Polish cuisine. The restaurant's menu is changed once a week and what dishes (a dish is called a moment) are offered are completely controlled by what kind of the fresh local ingredients the restaurant have access to.

 

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Hélène Darroze at the Connaught, London, UK, 4,0 NJP of 5,0 NJP (28-02-2014 by Nenad Jelisic)

 

Two Michelin-starred restaurant, Hélène Darroze at the Connaught is located in the very beautiful and elegant Hotel Connaught, which in turn is located in one of the most exclusive and fashionable district in London, Mayfair Village. As the actual hotel, the restaurant is very elegant and beautifully decorated.

 

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Seif (Сейф), Kiev, Ukraine, 4,0 NJP of 5,0 NJP (13-09-2013 by Nenad Jelisic)

 

Kiev's best restaurant (Note that it shares the first place with the restaurant Concord). If Belga Queen in Brussels is a heaven on earth for those who love seafood, this restaurant is a heaven on earth for those who love foie gras and dumplings (vareniki ). Make sure to try the restaurant's fabulous foie gras dumplings, which melt in the mouth with an explosion of flavours, combined with Gaja Sito Moresco 2010. What a combination! Then continue with duck fillet with daikon roll, combined, again, with Gaja Sito Moresco 2010. In addition to the aforementioned dishes, there are a great variety of other very good courses that can be combined with carefully selected wines of Kiev's best sommelier Sergii Yaremka (Яремка Сергей). And, of course, if you are crazy about foie gras and can not get enough of it, do not miss to try the restaurant's grilled foie gras. Last, but by no means least, do not miss either to try the risotto with black truffles. This is what I call risotto.

 

Seif has a beautiful and relaxing decor and is a place to show up and to be seen in Kiev. The unique with this restaurant is that thanks to it has the same owner as restaurant Richelieu and that restaurant Richelieu is located next to it, it is possible to sit in the Richelieu and order food from Seif and vice versa. What should be improved in this restaurant is that more waiters speak English and to remove all small flyers, which lying on every table in the restaurant.

 

Belga Queen, Brussels, Belgium, 5,0 NJP of 5,0 NJP (14-06-2013 by Nenad Jelisic)

 

For me, this restaurant is undoubtedly Brussels' best restaurant. If you like seafood this restaurant should be a heaven on earth for you. I highly recommend that you start with the restaurant's selection of very fresh oysters, then go to the scallops fried in butter and Duvel beer and then to the fabulous open ravioli stuffed with crabmeat and truffles. Or why not, after the different oysters, try a seafood platter with lobster, shrimps and various clams.

 

Everything was perfect at this restaurant, from the restaurant's doorman, the very pleasant staff and the fabulous dining room to the restaurant's dedicated owner. Because I am finicky and perfectionist and, therefore, I can say that the only thing I missed with these fantastic (sea) dishes is a much larger selection of champagnes and white wines by the glass.

 

Comme Chez Soi, Brussels, Belgium, 3,0 NJP of 5,0 NJP (14-06-2013 by Nenad Jelisic)

 

If Belga Queen was the big positive surprise, this two star Michelin Guide restaurant was a very big disappointment. The expectations before the visit were very high, but they were unfortunately not met. We ordered a six-course menu and the more we got into the menu, the more we were forced to wait for the next course. In the end, the wait between courses was so long (over 40 minutes) that we took the decision to skip the final course (dessert). Last, but by no means least, the main course was not very good, 3 NJP of 5, and we got served Louis Latour Corton-Charlemagne 2001 regardless that it had a very clear cork defect. This should not happen at any restaurant, especially not at a two Michelin star restaurant.

 

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