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Weit weg vom Trubel der Stadt, in einer Minute mit dem Shuttle-Boot erreichbar, um die Trennung zu verdeutlichen, befindet sich in Port Louis' designorientiertem Hotel eine wunderschöne Terrasse am Wasser, die von einem Saal mit Dekoration im Meeresstil verlängert wird. Mit einer Live-Cooking-Station, einer Austern- und Sushi-Bar und den neuesten Trends bietet das Restaurant eine breite Palette an Gerichten aus dem In- und Ausland, vegetarische Gerichte und eine große Auswahl an Meeresfrüchten - sogar frische Hummer, die in einem Aquarium ihr Gebet sprechen Kindermenü, schnelle Bedienung.
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Meinungen der Mitglieder zu POMME DE MÂT
Die nachstehenden Bewertungen und Meinungen geben die subjektiven Meinungen der Mitglieder wieder und nicht die Meinung von Le Petit Futé.
Though the food did take quite long to come,it was amazing both in taste and presentation.
However, what we appreciated most was the hospitality of the staff, constantly checking on us to make sure all was good,this, without being disruptive.
We were even offered complimentary snacks since the main dish was taking long to be prepared.
Special thanks to the waiter who very kindly brought a fly repellant fan to our table on seeing us struggling to shoo away one of them.
Looking forward to come back there soon!
One notable change is a reduction in the variety of choices available. The current menu offers fewer options compared to its predecessor, potentially limiting the appeal for those who value a diverse selection. Additionally, there's a discernible increase in pricing, making the dining experience more expensive than before. This change might be a consideration for patrons who appreciated the previous balance between choices and affordability.
A particular disappointment is the alteration of the lava cake, which no longer meets the expectation of being a true "lava cake" according to personal taste. Such changes in well-loved desserts can affect the overall satisfaction of diners who were fond of the previous rendition.
Opting for the lamb shank, while described as heavy and consistent, poses a challenge. The portion size may be too generous, making it difficult for diners to finish the entire dish. While hearty portions are often appreciated, finding a balance that allows patrons to enjoy the entire meal without feeling overwhelmed is crucial.
On a positive note, the restaurant offers a buffet option, providing a variety of choices. However, the preference for an à la carte experience, despite the changes, underscores a sentiment of nostalgia for the previous menu's offerings.
The setting of the Suffren Hotel restaurant remains a highlight, offering a pleasant view of Caudan. The ambiance continues to be a strong point, contributing to an enjoyable dining atmosphere.
In conclusion, while the Suffren Hotel restaurant's revamped menu brings novelty and maintains a pleasant setting, the reduction in choices, increased prices, and alterations to beloved dishes may leave some patrons nostalgic for the previous menu. The shift in the dining experience raises considerations for those who valued the balance of variety, affordability, and culinary familiarity in the past.