"Rib eye steak for €35 was ordered medium-rare and was served gray, dry and fried to death. Salting too long before frying probably did a fair bit to draw out the liquid. The taste was also relatively salty. The raw product (origin, quality, storage) certainly had high potential here. Unfortunately, the cooking process that evening was not good. I suspect that the meat was cooked in the salamander for too long after roasting to be able to serve all the dishes at the table at the same time. (Meat was hotter on top than on the bottom) Unfortunately, the core competency of a steakhouse was not quite fulfilled in my dish. The side dishes, however, were excellent. The ambience is still a bit “bare”. Open large hall with nave-like character. The operator's attempts to improve the acoustics with the help of sound-absorbing panels are a good approach here. But not yet effective. In my opinion, you could use colored elements such as curtains to improve the bright look (lots of white and light wood) and counteract the echoing sound. The service was very friendly and accommodating. Was always at the table at the right moment to take repeat orders. But in some cases the attention/listening when taking the order could be improved. Unfortunately, when we requested a simple glass of still water, a bottle of CO2 water was served. My conclusion: good grade 3/satisfactory, but there is still a lot of potential for improvement everywhere for the top 5 star rating. I will happily come back and then choose another product."
