2 /5
Rating
★
★
In a restaurant the kitchen, the skill of the cook, is of absolute importance. This concerns the taste, the way of preparation, the sequence of serving at the table, etc. The quality of the duck roast, the pergament-like impression of the skin (obviously cooked to speed up the cooking process) no gram of the flavor carrier fat, the meat partly dry and lazy (without a taste of the duck, the sauce resembled a flour dish, the red cabbage boiled too soft and lacking spices such as cloves, the added apple pieces had an inappropriate size.