San-Hô

The restaurant deserves the highest praise. Everything was perfect—from the moment you are welcomed at the entrance all the way to the very end, when at the finale of the dinner you are kindly offered a heated lamp so you don’t get cold on the terrace. The service is incredible; the waiters introduce themselves by name, and you truly feel like a guest in someone’s home rather than just someone coming for dinner. They engage in conversation with you and are ready to discuss every detail of each dish non-stop—it’s wonderful to see such knowledge and professionalism in the staff. The restaurant also has an excellent wine list (and even non-alcoholic options) as well as outstanding tableware (Riedel, etc.). The pairing we were offered was also very well chosen. The most important thing I want to highlight about this restaurant is that all the dishes followed one cohesive line—there was not a single dish that felt out of place. They were truly unified both in technique, ingredients, and style. An incredible mix of Asia and Europe, generously accented with fermented notes—exactly how we love it. Of course, there were dishes I personally enjoyed more, and some that my boyfriend preferred more and vice versa. But there was not a single dish we would say we didn’t want to eat. Every dish had its own “hook” that stood out, and every ingredient was handled perfectly, with no complaints. I also want to separately highlight the desserts. From our experience attending tasting menus, desserts are often the biggest disappointment—they are usually a step below the main courses. But not in this restaurant. At San Ho, they were so good that you wanted to lick the plate clean, and again—fully aligned with the restaurant’s own style and the overall concept of the tasting menu. Even the petits fours, which I usually don’t enjoy in restaurants, were done in a way that did not disappoint. It is clear how much work has been put into both the service and every smallest element of the dishes. It inspires immense admiration and respect—nothing less. A magnificent place, and very reasonably priced compared to other fine dining restaurants.

A tricky one. Story of the restaurant was good but not completely true, suppliers & produce being from the regions BUT pigeon is from France, etc, etc. I’m not a big fan of chemicals being used in food to achieve a texture. Seemed like there was a lot of that. Some of the courses were amazing like the cauliflower soup (not a consommé), the tuna was delicious, the first of the pickled dishes was spot on & the dessert. The rest was ok. I understand the work that goes into it as I’m a professional chef too but we also pay for it so that can’t be used as an excuse. Then came the bill. We were charged for a large tasting menu when we were served the small tasting menu. An extra of €40 was charged. For that reason I gave the service a 3 star. Our server was brilliant but you are a Michelin starred restaurant so you can’t afford mistakes like that.

We had a pescatarian version of the shorter (10-course) menu. Every dish was very tasty, without exception. Service was also excellent. This restaurant surpasses some 2 Michelin star restaurants we have eaten at in terms of the flavours and textures, and this was consistent across the many items that we ate.

The food is great, all is great apart from the fact that when you start your dinner, you get asked if you want wine. Without being provided a price or anything you’re asked which wine you want as an aperitif and can be charge around 37 euros per person for a small glass of sparkling wine. I see it as a failure on the staff’s side to communicate effectively which then comes across as a cheap marketing strategy to squeeze more coins out of you. I also quite hate the textured plates they use. Every time the fork meets the plate it makes an unbearable sound.

We recently had the pleasure of having an amazing evening of both beautiful food and wine at San Ho. The care and precision taken to ensure that every course and wine choice was mind boggling. It was a feast for the eyes, mind and tastbuds.. I would definitely recommend that you visit if you have the opportunity. The sommelier made our evening even better.. his choice of wine, care, descriptions and personality made a fantastic evening even more outstanding. Bravo to the chefs and front of house team. You made us very happy!!