refined dishes in a beautiful setting, that sometimes even surprise you with a twist

arrogant, inflexible waiters that seem more concerned about their own agenda than their job. a shame for what could be a knockout restaurant.

We loved Maze so Much unless Chef Jason Atherton and manager Michael West has left the restaurant. Not because Maze became too bad for me, but meal & service changed so dramatically that now it`s not the way we like restaurants. Suddenly I read that Mr. Atherton opened his own restaurant and has been awarded 1 Michelin star for the very first year. From the first impression you realize that you are in very modern venue. Full of sun lights (it was lunch time), lively guests and young stylish staff Pollen street social creates the feast mood. We ordered a la carte Scallop ceviche, cucumber & radish, yuzu soy dressing, apple + Roasted Creedy Carver duck, mandarin & clementine conserve, purple sprouting broccoli, braised duck leg, Jerusalem artichoke and Light cured Shetland salmon, avocado, frozen almond & garlic, radishes + Roasted red mullet, Spanish prawn rice, cockles, seaweed potatoes with samphire. Rich wine list, including choice of champagne. They serve champagne by glasses from magnum bottle – true lovers know it`s always better! We were served by professional sommelier called Boris - he is crazy about the wines and very delicate explaining the guest about the wines. We were very glad to meet general manager of the restaurant Mr. Michael West who guides this new frigate to a big success.

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