Michelin ⭐️

Melt-in-your-mouth beef from award-winning Australian Wagyu producer Blackmore is artfully plated with drops of avocado mousse, tomato jam and edible flowers, a visual feast for the eyes. And the chef here really knows how to make the ingredients sing, because the citrusy ceviche sauce and bite of red onion really served to lift the flavours of the dish, whilst a whisper of baharat spice at the back of the tongue lent a hint of the exotic. Awarded 2 Michelin stars in 2019, Facil is definitely worth a visit for its excellent service and refined and creative cuisine if you're visiting Berlin.

Taste: 4/5

The previous courses set the bar for our expectations, and each new course merely upped the ante. I could almost imagine the chef slaving over this with tweezers to achieve the extremely delicate plating.

Almost translucent slivers of venison were draped over a scrumptiously umami shallot tarte further enriched with a thin spread of foie gras. But the decadence was cleverly offset by dainty triangles of pickled pumpkin and cubes of beetroot held in place by chawanmushi cream. Too good!

Taste: 4/5

Beside the well-cooked beef glazed in a deeply soulful reduction, what impressed was the trompe l’oeil of cream of sweet corn and cheddar shaped to look like the segment of grilled corn beside it. At Facil, it is apparent that the devil is in the detail – the sophistication and vibrant colours of the plating made it all the more appetising.

Taste: 4/5

The skill and finesse that goes into even the tiniest details, such as these petit fours(or in this case, petit threes) which were veritable works of art, is part of what makes Facil worthy of its accolades.

The liquor-filled gold-sprayed cherry was almost too pretty to eat, as were the miniature cupcake and chocolate truffle.

We had our heads in the clouds for this one – differently sized spheres of mousse, each containing a different exciting filling such as passionfruit, lychee, coconut, and chocolate. Our waiter suggested starting on the side with the richer flavours and work our way towards the other end. The progression of this dessert was just as natural and enjoyable as the courses that preceded it.

Taste: 3.5/5

Those blushing cuts of venison married beautifully with the meat-specked cranberry sauce, and the creamy asparagus-eque salsify harmonised beautifully with the protein. A most appropriate and hearty winter dish we had the pleasure of enjoying for dinner on the eve of the new year.

Taste: 3.5/5

Unabashedly luxurious was our other starter, a delicate braised sturgeon saddled with a generous dollop of glistening Imperial caviar, then swathed in a foamy and buttery champagne sauce, its richness punctuated by the vegetal notes of parsley oil. This was beautiful as the last unprinted snow.

Taste: 4/5

A time honoured recipe that's been in the Gaig family for 4 generations since 1869, the cannelloni is stuffed with luxurious ingredients such as foie gras, beef, pork and truffle cream. That same truffle cream, dabbed with specks of black truffle, is also a a gentle warm bath in which the canneloni sits in. Sinfully savoury, richly decadent and worth every calorie. Gaig is definitely worthy of its Michelin star.

Course 2 of 7 from the Traditional Menu (€68)

Taste: 5/5

Buttery in texture and delicate in flavour, the beans truly were the stars of the dish. The seared scallops were on the small side and slightly rubbery, but otherwise complemented the earthy bean and porcini stew.

Course 3 of 7 from the Traditional Menu (€68)

Taste: 3.5/5

A prime example of the understated elegance and simplicity of Gaig's refined take on Catalan cuisine - An expertly cooked piece of fish that's fresh, succulent and flakes off in large alabaster chunks, in a soul soothingly sweet and delicate rockfish broth.

Course 4 of 7 from the Traditional Menu (€68)

Taste: 4.5/5

Unfortunately this bird didn't take flight - dry, gummy meat, redeemed somewhat by the deliciously moreish sauce with prune, pine nuts and apricot.

Course 5 of 7 from the Traditional Menu (€68)

First time coming across this popular Catalonian dessert and I'm particularly impressed with how Restaurant Gaig has managed to elevate 2 key simple ingredients to such heights of ambrosial flavour.

We have chocolate 3 ways -- nestled in sea salt chocolate crumb is a quenelle of smooth, intense chocolate sorbet topped with spheres of olive oil. Beside it, shards of crispy bread jut like defiant spires from a base of creamy chocolate ganache.

The juxtaposition of contrasting textures and flavour combinations work in tandem brilliantly and this is one dessert I'll not be forgetting anytime soon.

What a fitting finale to a fine meal with attentive yet unobtrusive service, in a very elegant yet relaxed space.

Course 7 of 7 from the Traditional Menu (€68)