FILIPPI RESTAURANT

Was auch immer seit 2020 passiert ist? Beef Tartare, siehe Bild. Unessbar. Irgendetwas is zuviel scharfer Tomaten/Paprikasauce, dazu Kapern und Perlzwiebeln. Schmeckte wie ein schlecht gewürztes, kaltes Gulasch, hat aber nichts mit einen Beef Tartare zu tun. Gerösteter Toast oder Weißbrot dazu? Nein. Zurückgeschickt, hat keinen interessiert. Rechnung blieb gleich. Tunar Tartar - ebenfalls nicht zu essen. Optisch beide auch genzwertig. Das möchte man nicht essen. Auf der kleinen Karte war auch eine Bouillabaisse. Gab es nur nicht. Hingewiesen wurde man darauf nicht. Karfiolcremesuppe: Highlight: Rohe Scheiben vom Karfiol......Sous vide Lamb: Null Geschmack. Nur im Plastik garen lassen ist halt zu wenig. Es wurde auch nicht aufgeklärt, welcher Teil des Lammes denn da serviert wird.
Geschmorte Rinderbacken: Ebenfalls keinen Geschmack, da nicht in der Jus gegart. Die Jus selbst war nicht präsent. Sehr durchsichtig. Als Nachspeise: Chocalate, ohne Erklärung. Viel zu schwer. Und dann kam noch Cheescake Fillipi: Das wäre der Signature Dish: Na dann kann jede Mama zu Hause das Gericht besser. Da war jetzt gar nichts besonderes daran. Preis/Lesitung stellt sich hier nicht, wenn kein einziges Gericht passte. Zum Glück wurde die Woche am nächsten Tag vom Nachbarlokal gerettet: dem LD.

For a Michelin recommended place, the food was very underwhelming. We had a 3-course meal and every dish was average at most. Burrata for the starter had too much uniform bland flavour; lamb for main was soft but again bland and lacked creativity; chocolate ganache for desert was the opposite - too chocolaty and intense. The place is very much overpriced. The service was good. I recommend you try somewhere else along that strip.

The Fillipi restaurant is truly a culinary gem; the flavors are exquisite, and the food is prepared with the utmost attention to detail. Firstly, the Lardo and Burata appetizer was a perfect start to the evening, with the flavor of the cured meat complementing the creaminess of the cheese. The Cuttlefish risotto with sea bass croquet and broad beans was outstanding; the combination of the perfectly cooked risotto with the crispy croquet and the fresh herbs were a masterclass in flavor pairing. The homemade macaroni with shrimp was another stand-out dish; the pasta was perfectly cooked, and the shrimp was mouth-wateringly succulent.

For the main course, I had the sous vide lamb with parsnip cream, breaded potato croquet, asparagus, and a demi-glaze. The lamb was cooked to perfection, with the parsnip cream adding a subtle sweet earthy flavor to the dish, while the breaded potato croquet provided a crunchy texture. The freshness of the asparagus cut through the rich demi-glaze, bringing balance to the dish. Additionally, the sea bass with gregada fous was delightfully cooked; the fish was flaky and moist, and the gregada fous added a nice touch of freshness.

The wine pairing for the meal was excellent, with each wine complementing the flavor profile of each dish. The selections chosen by the sommelier highlighted the flavor palate of the food, and each glass complemented the flavor of each dish perfectly.

Lastly, the service provided by our head waiter Brane was seamless. He was attentive, knowledgeable, and engaging, which helped enhance our dining experience. Brane was attentive to our needs and provided excellent recommendations, while also being personable and engaging, creating a warm and welcoming atmosphere.

Overall, Fillipi provides a memorable dining experience; the flavors are exquisite, and the execution is flawless. The attention paid to every detail of the ingredients and the pairing between wine and food elevates the dining experience to a new level of excellence. I highly recommend Fillipi and cannot wait to visit again.

I had the pleasure of dining at Fillipi, a Michelin recommended restaurant, and I can confidently say that it exceeded my expectations. The food was truly exceptional, starting with the Lardo and Burata appetizer which was the perfect balance of flavors. The Cuttlefish risotto with sea bass croquet and broad beans was a standout dish that I cannot recommend enough. The homemade macaroni with shrimp was also delicious and perfectly cooked. For the main course, I had the sous vide lamb with parsnip cream, breaded potato croquet, asparagus and a demi-glaze which tasted like heaven on a plate. The sea bass with gregada fous was also cooked to perfection. The wine pairing was exquisite and really enhanced the flavors of each dish. Lastly, I must commend our head waiter Brane, who provided exceptional service and really made our dining experience special. I cannot recommend Fillipi enough and cannot wait to return.

Preporucam