Taste: 6
Service: 7
Adventure: 6
Ambience: 6
Appearance: 6
Pricing: 8
You wouldn't expect to find the famous tiny restaurant in a basement, yet you do. Located close to the center, Purslane Restaurant has the capacity for only 18 guests as it is approximately 25 square meters big (or small). Cozy and warm, the ambience made us feel welcome from the minute we walked in.
One waiter / maitre' and one star chef did a great job accommodating, serving and feeding a bunch of 10 locals and us informed tourists. Back to the waiter... who was very friendly and efficient, he smiled his way through the busy night. The head chef and owner Paul Gunning also seemed very cordial and young as well.
On the day of the visit for starters we had (1) Pan Fried Scallops with Butternut Squash, Sage and Parmesan, and (2) Breast of Pigeon with Celeriac Purée, Roasted Celeriac, Lardons and Beetroot. For mains we had (1) Pan Fried Red Mullet with a Fennel, Tomato and Squid Compote, Courgettes and Parsley Dressing and (2) Beef...
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