Elmer

This was one of my all time favorite meal experiences. The plates are hand crafted by an artisan in Peru, the knives are Ceccaldi and the atmosphere is warm and non pretentious. The sommelier was so patient and knowledgeable and he knew exactly when to pour. Our waitress was so friendly and took lots of time with us.We shared tiger shrimp in a delicious sauce with bone broth. My sweetheart had a beautiful filet with parsley puree, garlic and mushrooms. It was perfect. I had monkfish barbecued on the bone with a yellow wine sauce and harissa. It had shallots and small tender fungi with gorgeous currants and spinach. We also shared roasted eggplant that melted on our tongues. We planned to eat dessert, but we were perfectly sated. The restaurant is named after Elmer the elephant. This is truly a culinary gem. Make a reservation. Keep your reservation and enjoy a perfect experience.

Great dinner in a very nice restaurant. Lots of staff. Perfect and friendly service. For lunch they offer reasonable prized lunch menus. Highly recommended, The tail of the monkfish was amazing

Lovely restaurant, outstanding professional service and quality wine list seen over by a helpful sommelier. The well priced set price lunch menu is well structured and a small a la carte option also available. All this positivity undermined somewhat by technical issues in a couple of the dishes we chose. My wife's cauliflower entree was excellent but my leek dish not so much....the leek under cooked, too stringy and almost impossible to cut. Spoiled what would otherwise have been a quality, tasty and enjoyable starter. The the main risotto well conceived and a pleasure to eat. My fish and carrots main a failure though. Too much carrot, some of which was barely cooked and essentially raw. Similar issue to the leek....straddled the wrong side of the under cooked/overcooked line, spoiling the dish. Worse still, an un-intergrated dish with no substantive flavour contrast. The puree just more of the carrot sameness with the fried parsley not doing enough to provide the needed difference. An easy fix l would have thought.....a couple of tablespoons of an intense veal/fish stock to bind the fish and the veg together perhaps? Fitted in an extra cheese course- a little underwhelmed by the two slivers of cheese,half teaspoon of quince paste and a couple of mache leaves. Desserts were both excellent. Elmer's clearly trying to do the right thing but technical faults are letting it down.

We had a nice dinner at Elmer. We enjoyed the wine and our starters and entrees- my husband had the monkfish and I had the bull rump (I think in my country we call this rump roast). The dessert was also delicious- my husband had a fig tart and I had a chocolate hazelnut special. Both were great. I was only a little disappointed that the beef was a little too chewy and the dessert wine pairing did not quite go well with my chocolate dessert . They gave us the same white wine for the dessert course and it paired great with the fig, but I think a red port- like wine might have gone better with the chocolate. Overall a good experience but a little disappointed for a Michelin star restaurant.