Review of Unn – by Adam L.
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Unn can be found at the bottom of the corner behind a door inside the roof. There is a large steak table, which is surrounded by eight seating areas. Behind the frying table is Kevin Dorch and a girl that I do not remember the name of, but who was the sommelier, or at least was responsible for all the beverage. Kevin laws a 10-course, everything in front of one on the frying table. Since it is a very small company, it is natural to talk to each other if you want, but it is also possible to sit for yourself and talk to it or those you are there with. Kevin interrupts a little from time to time to tell us what he is doing or serving.
Six dishes were from the sea, a vegetarian and a meat. In addition it was a dessert and a small treat to the coffee. So the menu is focused on seafood, quite clearly.
The concept itself is ten points. It is very personal and you can ask how much questions you want to Kevin, who is extremely knowledgeable and reread. You really notice that he's passionate about cooking. The girl who was responsible for the drink was also super nice and the service was perfectly straight through.
The food was very well cooked and quite so innovative, albeit without exaggerating. So why not full pot then? Well, it was not good enough simply. Out of ten dishes there was no one that I or my company was wow: Ade of, and when I go to a restaurant of this caliber so expect some of that kind of moments. Kevin told me that he was burning for raw materials that were a little underdogs. Therefore, you ate rather unusual fish and the meat dish served was the pieces that sit between the ribs, which is called rib fingers. It's fun when you cook unusual, innovative or different food-but it must also be good. All dishes except one were good, but few were very good. The creations are beautiful and impressive in themselves, but in terms of taste I can not give more than 3 out of 5 and are still what weighs heaviest.
