Reviews - Chilo
Reviews summary
Reviews from various users
Last update : 25.07.2023
We only ate in the restaurant and it was excellent. I always raise top-class food against the efeu in uk and that was probably better. I felt remarkably dressed in tee shirt and shorts and she gave no second look. We sat in remarkable surroundings, with first class silver service. The food was prepared and presented at Michelin Star level. I can't recommend enough.
Good food. 30 December 2017 REVIEWS SITE NEWS ON ETC. After we went to Tsuta with Beloved and Const, we went to Wrong Ramen, as we were obviously incomplete on both gastric filling and sparing ramen cravings. We decided to go here because, like Tsuta, this place was unique that there are no other branches in the metro. Even the last place only made us want real ravens, and we hoped that this place would fulfill this need. We've heard a lot about this place for years, but never had the chance to try it. We know that the reason why he is called Wrong is because it is literally wrong. Their ravens are quite unusual and somewhat politically incorrect, as Hot Junk and Seamen. It is also wrong with the topping options – for example, their hot junk had kimchi and they also have a soft shell basket variant called Krusty's Funeral. The interiors were also interesting and somewhat unusual. Yes, there is the clever aspect that it had community tables, but with removable dividers for a small feeling of privacy, but the decor here presented works of art that ranged from strange to uncanny. In addition, they sell T-shirts that have these strange and/or creepy works of art. Const went here, but only had her basic Tonkotsu Rich, which he describes “falsely”, so I had very desperate interest. I have for their second most expensive item in their menu, the FU (480 Php). Const ordered the same, but also around her Spicy Gyoza (255 Php) on the side. Beloveds ordered their communists (445 Php), who, like the Hot Junk, belongs to their spicy decisions. Wrong Ramen Spicy Gyoza Their Spicy Gyoza were deep fried, unlike the usual side crisp, one side damped serving. They are also individually coated with a quantity of chili paste and cilantro. Of course I removed the offensive sheet. It's not as sharp as I expected, and I can actually tolerate it, but it was still quite hot. But I wasn't a fan of the deep fried part. Maybe it would have been more interesting to keep it traditional style with the same toppings. Wrong Ramen FU The reason I ordered her FU was because of the blow. It had crispy bacon, spam, fried egg and parmesan. Apart from the already greasy blows, I noticed that the broth was similar to oily. Noodles were thin, but not too thin, and not as tight as I want. The broth tasted like fat as she looked. The whole bowl felt like drinking the essence of bacon and spam. I felt like a very rich and heavy protein and cholesterol breakfast in Rammenform. Now I'm a big bacon fan, but this is still among the oiliest ventures I've tried, maybe beside our ventures on Livestock and C2 Classic Cuisine. The egg has just added to the breakfast experience.
An absolutely charming hotel with breakfast from homemade jams yogurts chocolate pudding or fruit pudding. Ham cheese of the region and wonderful selection of teas or coffee. Only that makes the day a happy start. The restaurant is to die, an absolute must to eat there! This was a surprising stop on our road trip so we enjoy our journey back on the way to stay a second time. The region Ther is wonderful for walking and cycling. Thank you for your wonderful hospitality!
The restaurant is in a pretty spot with gorgeous views. The food is good but not worth the high prices. I had the turbot which was a generous portion, with a pleasant sauce well cooked delicate green vegetables. it was nice but not amazing and not worth 32 euros. My husband agreed. He had the lamb .... again nice enough but not stellar. It’s a shame as the restaurant is lovely and the chef is clearly good, it’s just overpriced especially relative to other restaurants in the area.
We used to eat at Chilo each time we went to the Pyrenees... but realised that it must be getting on for 20 years since our last visit. Little had changed. The same delightful outside terrace, where you have a real sense of being in the hills, the same family, the same chef. As for the food: a mixed bag. The specialities (truffles, cepes, girolles) all looked good and the girolles I opted for as a starter were great. My wife’s legumes were prettily presented. Main courses were less good. The turbot was a very generous portion but it wasn’t the best turbot; accompanying vegetables too much resembled the starter. My langoustines, too, were not as good as I’d have hoped. I liked the accompanying lard! Desserts were fine, though, with a roast fig dish very enjoyable. Service was good, albeit in a very quiet Saturday. I could have given them three stars (not least because it wasn’t inexpensive to have the above) but a fourth is deserved for old times sake. The menu was interesting, as was the wine list. I still think it’s worth the journey through the hills to find this isolated spot if you haven’t been before. However, we may stick to our memories of the old days.
Last update : 28.03.2023
A very beautiful hotel, a very warm welcome on the phone and on the spot. Very beautiful and quiet. An exceptional dinner from St. Sylvestre, we enjoyed it! Very good varied breakfast and with fresh and quality products! Service: Dine in Type of meal: Breakfast Food: 5 Service: 5 Ambiance: 5
Service: Food type: Lunch
Very nice table, tadello service, very pleasant and smiling personal. Nice frame, back to sources! Service: Dine in Meal Typ: Empfohlene Gerichte: Lamb Ries, Amuse Bouche
Always excellent dishes Service: Food type: Dinner Food: 5 Service: 5 Atmospheric: 5.
Very nice place, the dining room is warm. The dishes are well erect and very good, the portions could be more generous. The service is good, an effort in the description of the dishes would be a plus. In fact, when the waitress described the dishes, she used too high voice rates and it was difficult to understand.
