"I wish I could evaluate the 6/5. This is one of the best experiences I had with food, and I was in some incredible restaurants around the world. The service was on site. Eric was a wonderful waiter and was very attentive. The drinks were never empty, the mess was cleaned, and he was very friendly. The ambience was excellent. We sat on the back terrace, which was shaded and had side umbrellas, as well as heating when it was cold. The food was definitely on site. The agnolotti pasta was great. I cannot even fully describe the creativity of the plate. It was like the Italian mushroom pasta meets ramenbrushes. It was an incredible mix of flavors and it was certainly the favorite for everyone. The Gorgonzola scorched Tylloin was delicious and the sauce was very delicious. It was cooked for perfection. The market fish was an Australian variety, I can't quite remember the type, but it was fantastic. The capecal Zilantro sauce was just the perfect stamp with the fillet. The best part was the Hawaiian Ahi Thun (flogged on ice) and it shows. I had my share of Ahi all over the world and especially in Hawaii and that was definitely fresh and high quality. It has the deep purple color you only see with the best notes. The presentation and execution of this appetizer could easily sell for over $35. This was a slam dunk of culinary excellence. Everything on the plate was edible, but it was presented as probably one of the most beautiful dishes I've ever seen. The detail also in the shaping of the Wasabi was the next level. The taste was, of course, perfect. The ginger infused rice, the sauce, the herbs garnishes, won tons. It was perfect. That was much better than some of the Michelin star restaurants where we ate. I also have to make the clear house bread, as well as the olive pulp. Just fantastic. The triple chocolate cheese cake was a good way to finish the meal. It was dark and deep, but also like and sweet, the fresh fruits and mint were subtle, but perfect. At the end of the day I would come back here and recommend this place to everyone. It's worth every penny and hates the chef who does an incredible job. He turned to Eric because he gives us a great experience. 15/10 has to eat here. PS the bathrooms are immaculate that you could eat from the floor, that is always a nice thing to see."
