George & John - Relais & Châteaux

We had previously eaten at the restaurant when it was under the leadership of the very talented chef Tomer Tal, and we visited again yesterday when former sous chef and current chef, Yaron Fishniak, replaced him as the restaurant's chef. We discovered a very talented chef who brings out dishes from his kitchen that sometimes even surpass Tal's, all of which were creative, beautiful and very tasty, the service was excellent and the place was pleasant. Highly recommended and kudos to Chef Fishniak who managed to step into Tal's very large shoes and with distinction!

Perfect!

We only came for breakfast to celebrate a birthday. European atmosphere, very kind service! Our waitress was lovely, very tasty food!

Wonderful and meticulous service and an excellent atmosphere! Regarding the food - inconsistency. We tasted 4 dishes and two desserts. The fish tartare was excellent and balanced in flavors. The meat tartare was reasonable. It lacked any flavor, and some spicy seasoning took over the taste a bit. Basically, the crab pasta was very good And the sirloin was good. The sirloin was served with potatoes and mushrooms, which made the dish a bit heavy A small salad alongside would have made a big difference. In general, we felt that the meal lacked a fresh, vibrant vegetable. Something that would give some balance to the dishes. Regarding the desserts, The vanilla flan was well made. On the other hand, the tapioca dish was a huge disappointment for me and not suitable for a restaurant of this size. As a tapioca lover, I felt cheated and the dish remained on the table as it was. Tapioca is a fun, melt-in-your-mouth dessert that is usually served with coconut milk and tropical or other fruits, and there is something very fresh about this dessert. Here, an obscure variation was made that, in my opinion, almost did not include edible tapioca Most of the tapioca was dried and tasteless with peanut ice cream, which is a heavy nut and light years away from the lightness of tapioca. In my opinion, tapioca needs something much fresher alongside , Mango sorbet, lime, passion fruit, watermelon-mint, pineapple... any of these would have worked tenfold for me. I just didn't find any logic in the dish as it was served, and it stayed on the table. For me, it was everything but the tapioca dessert. This is a dish that should be taken off the menu in its current form The wine tasting menu was excellent. Ultimately, an overall experience in terms of atmosphere, service, food and pricing which is high, 3 stars