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It’s unbelievable how great the food is at Spoonteller but sometimes it’s not enough to make a restaurant shine. Probably the location, the lack of social media attention and surely the service! The waiter was so bad that I felt I wanted to run away. I can tell you about the superb bread, the delicious black olive tapenade, the risotto cooked aldente, the memorable burger, and exceptional fries... and can write a whole story about the waiter who should find himself a job in another field.
Discovered couple of years back, The Spoonteller is a family affair run by Tarek and his mum. They serve amazing food created with such love and attention... but is it enough? I’ll skip the vibes, dimmed lights and service while focusing on the food that might bring me back here.
Your experience starts with warm bread and tapenade both delicious. A loaf of whole wheat cereal bread was served, sliced and toasted, with crunchy borders and a fluffy heart. Next to that is a tapenade, full of flavors, no garlic, and where the peel of olives and the added salt is felt in every bite; that's what I call a successful first impression.
The place: Whitewood and glass facade offers a relaxing view on the street. Wooden, real parquet covers the floor. Wide aerated space is what a restaurant should look like. Black chairs surround a dozen wooden tables. Colorful cups add the touch of finesse and refinement to space. A kitchen seen behind the window and its serving area is not seen in many restaurants around town. The facing white wall has a long leather bench under it. Soothing jazz music plays in the background. Lamps from above in a stylish, designer way.
Food at The Spoonteller makes one want to take pictures of every plate and shout out loud his feelings. I loved each one of the plates, the risotto created the way I like it, the pasta, burger, and fries among others. And when dessert landed on our table I felt like screaming! It’s an OMG feeling of happiness and joy.
Goat cheese and bacon aumoniére served on a bed of mixed leaves with balsamic dressing. Three chunks of goat’s cheese wrapped in puff pastry and filled with chewy bacon. A full-bodied flavor, well seasoned and with a gentle crunch when you bite into the thin pastry. In the middle, a load of fresh greens is dressed with balsamic vinegar. An interesting salad, for sure. The homemade potato purée: I loved its butter intensity, its strength, its olive oil dressing and presentation in a porcelain casserole. I enjoyed the saltiness, the smoothness... Bravo! The pasta plates were memorable. And that quiche is as good as the one my wife prepares.
I can’t but tell you about the waiter; he was so impolite and annoying.
- Very bad service because unfortunately he was not thought better.
- Why smile? That’s an option.
- While taking your order, he plays with his cheap order book like a kid, in an unprofessional and disrespectful manner.
- Sparkling water is served without ice and no lemon; why ask anyway.
- That’s the worst part: that’s the most unprofessional of things that happened today. We were charged three bottles of water that we didn’t even ask for. Boosting the bill in such a way is beyond being unprofessional.
- He breathes heavily, looks around in a dark manner while spreading his negativity around.
- Between orders, he runs to his computer screen and responds to his WhatsApp messages.
The good things:
- I loved the music.
- I loved the food.
- A good value for money.
- The dessert is beyond imaginable.
- Burger deserves to be on the country's Top10 list
This restaurant has a big potential; opening a restaurant is not only about food but a handful of other things as well.