Se7en Oceans - ALDEBURGH

The only thing that wasn't spectacular was the ambiance.

Dear Se7en Oceans Team, thank you for the extremely delicious evening at your fantastic restaurant. We were initially skeptical about whether a visit to a Michelin-starred restaurant in a shopping center (EuropaPassage) would be worth it, especially in terms of ambiance and noise. Our doubts were proven wrong. The restaurant is well shielded and offers an outstanding view of the Alster. Restaurant manager Guillaume did an excellent job. Charming, knowledgeable, accommodating, willing to chat, and with a necessary dose of humor. This is not always the case in this type of gastronomy. And what can we say about the food? We would like to give a big compliment here. The ingredients were allowed to speak for themselves, and our impression was that not too many spices were used so that the flavors of all ingredients could unfold. Varied, on point, and from the kitchen greeting to the dessert, a true taste experience. The cherry on top was the perfectly matched wine pairing. Merci beaucoup!

I had a wonderful experience at this restaurant with excellent service and attention to detail. I informed them 24 hours in advance that I am vegan, and they prepared a delicious 5-course meal for me without interrupting our dinner or the wonderful selection of wines. A big thank you to the fantastic staff!

Staff are excellent and the food imaginative and surprising. Recommend you take time out to enjoy their tasting menu.

Years ago, when the Se7en Oceans was not a star restaurant, we visited this culinary ski resort. Located on the second floor of the European Passage, it serves French and Mediterranean cuisine. Chef Frédéric Morel and his team offer many maritime dishes. The highlight are the specialties of the seven world seas. Therefore, the name Seven Oceans. But the wine card is also very exclusive and fits perfectly with the dishes offered. The interior is elegant and simple. Our favorites of the kitchen: The grilled seaweed fillet, the salt meadow lamb and the Breton red bar.