Our experience at Brasserie & Atrium during Restaurant Week left us with mixed feelings. While the restaurant seems to be aiming for a gastronomic experience, it still has some way to go in achieving it.
We were warmly welcomed by an experienced waiter who made us feel special. However, the rest of the evening was spent trying to get the attention of the staff, as they moved with specific tasks in mind but rarely looked around to see if guests needed assistance. This inconsistency in service detracted from the overall experience.
As for the food, we were hoping for dishes that would make us think, “This is something we could never replicate at home.” Unfortunately, not everything lived up to that expectation. The duck salad lacked creativity, seasoning, and impact—it simply didn’t belong on a menu aiming for refinement. In contrast, the trout and beetroot appetizer was well-executed and worth recommending.
The sea bass dish was supposed to feature Nduja, but whether it was in the sauce or simply forgotten, we couldn’t tell. Without that bold contrast, the dish—while good—felt quite conventional. The sides reinforced this impression: the potatoes had only a light cheese topping, and the tomato & feta side dish felt more like something we would throw together for a casual barbecue, just in smaller portions.
Thankfully, the desserts redeemed the meal. The crème brûlée was delicious, and the pistachio cheesecake was beautifully complemented by the cherry sorbet—both truly satisfying our craving for something extraordinary.
The ambiance, shaped by the hotel setting, felt overly formal and subdued. The high ceilings and acoustics made the room eerily silent, amplifying the sound of cutlery rather than creating a warm, inviting atmosphere.
Overall, while everything tasted good, the experience felt uneven. Some elements showed real promise, while others lacked the finesse and creativity expected at this level. The focus seemed to be more on the refined setting than on making the food truly stand out. Considering this, the meal felt slightly overpriced—even during Restaurant Week. With some refinement in both service and culinary execution, Brasserie & Atrium could reach its ambitions, but for now, it remains a work in progress.
Landy Simon
- 2025. március 29., szombat 14:27
