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Contribuer aux commentaires Ce que Rudy Philips aime dans Berto :
(Traduit par Google) Nous avons passé une merveilleuse soirée. Nous avons été gâtés culinaires par ces gens. Nous reviendrons certainement ici. Ce magasin a actuellement 1 étoile Michelin, nous, en tant que client, devons comprendre que c'est toujours un travail acharné pour cette équipe. Bravo à eux et merci encore pour cette belle soirée. (Avis d'origine) Een heerlijke avond gehad. We werden culinair verwend door deze mensen. Hier komen we zeker nog terug. Deze zaak heeft momenteel 1 michelinster, we moeten als klant beseffen dat dit altijd hard labeur is voor dit team. Proficiat aan hen en nogmaals dank voor de mooie avond.
We went to lunch last night at berto. We picked the degustation menu, really good! Nice plates, pearls from the beginning to the end. Very kind personnel and smooth operator, nice in and nice places to sit. We're definitely coming back.
Meanwhile, we've been eating at berto a few times before the star got here. And this one is worth it. A creative, young and most surprising kitchen you can expect. And at a fair price for a starship. The pleasure is that all halls are made of multiple surprises. You really fall from one taste of surprise in the other. Very pleasant and quiet. The wines are good and the sommelier also suggests that with the extra and a small explanation. Yeah, the passion for class lives here! Congratulations on the whole team and yes, we'll be back regularly.
Nice and pleasant service in a nice kitchen list, but with some things that went wrong. The meat carpacio was perfect for taste and presentation apparently a problem with the clothing ages: The crab was tough, where normal botermals are, the baked sea star was beautiful and perfect served, but too much fried.
A real rapist! We're more and more and more, more and more and more, more and more, creativity and the refined seasonal dishes. tip: The menu is a culinary discovery.
Very good and sufficient. All the dishes were a stretch for the eye and certainly for the flavor polls. The only thing you can possibly notice. That there's a pork with the wine. at every dish only one glass of wine. For the rest of you, a fat plume for the kitchen and the service. I'd call it a hit man.
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