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Review of Skosh, a Michelin-recommended restaurant in York, UK

Valentine’s Day reservation 🍷… Had to book almost two weeks in advance just to snag a 9:15 PM slot 🕘🔥. Walked in around 5 PM to ask if we could dine early 🚶‍♂️💨—got a hard no ❌. No biggie, we left and returned at 8:40-50 PM 🕣🌙. Place was packed 🏃‍♂️💨, clearly a local favorite ❤️. Then they told us to wait more because it wasn’t our time yet ⏳😤. Finally seated around 9:20 🪑 (honestly, so cramped—our table was practically fused to the bar counter 🪑🤏, no walking space. We discreetly shoved our tiny two-seater table apart 🫣). Bonus points for offering coat storage 🧥👍! Menu had changed from the one in the reservation email 📧🔄, though—no pigeon 🕊️❌, no octopus 🐙❌. Ordered five dishes 🍽️: Pic 1 = MVP 🏆: Pan-fried cod 🐟. Fresh fish is hard to mess up 🔥, and the sauce was perfect for my taste 👌. Cabbage soup with pine nut butter 🥬🌰… We joked about ordering five servings of this 😂. Oysters 🦪: £5 for one 💸 (remember to order two at once!). No complaints—small but fresh 🌊✨. The garnish tasted like a spoonful of Lee Kum Kee Chaoshan chili oil 🌶️🤨. Would’ve preferred straight lemon juice 🍋. Pic 3: Whitby crab something 🦀—total scam 🎭. A whisper of crab meat drowned in avocado purée 🥑💦, served with crackers 🍘. Pic 4: Lamb skewer 🍢, nearly £10 per stick 💰. Two blobs of “upgraded” sauce—tomato 🍅⚡ and herb 🌿⚡—tasted exactly as they looked: zero surprise 😑. Pic 5: Duck leg 🦆, dry, tough, and overdone ☠️. Hard pass ✋. Biggest gripe? Portions 🍽️⚖️. Read reviews saying 5-6 dishes were enough 🤔—reality: each dish was a single bite 👄🍴. Could’ve eaten 10+ plates 🍽️💨. But hey, it’s “molecular fusion cuisine” 🔬🍛 (where the “molecular” part is just sauce, and the flavors are half-bought from a Chinese supermarket 🏪🇨🇳). #food

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Solveig Bell
Solveig Bell
8 months ago
Solveig Bell
Solveig Bell
8 months ago
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Review of Skosh, a Michelin-recommended restaurant in York, UK

Valentine’s Day reservation 🍷… Had to book almost two weeks in advance just to snag a 9:15 PM slot 🕘🔥. Walked in around 5 PM to ask if we could dine early 🚶‍♂️💨—got a hard no ❌. No biggie, we left and returned at 8:40-50 PM 🕣🌙. Place was packed 🏃‍♂️💨, clearly a local favorite ❤️. Then they told us to wait more because it wasn’t our time yet ⏳😤. Finally seated around 9:20 🪑 (honestly, so cramped—our table was practically fused to the bar counter 🪑🤏, no walking space. We discreetly shoved our tiny two-seater table apart 🫣). Bonus points for offering coat storage 🧥👍! Menu had changed from the one in the reservation email 📧🔄, though—no pigeon 🕊️❌, no octopus 🐙❌. Ordered five dishes 🍽️: Pic 1 = MVP 🏆: Pan-fried cod 🐟. Fresh fish is hard to mess up 🔥, and the sauce was perfect for my taste 👌. Cabbage soup with pine nut butter 🥬🌰… We joked about ordering five servings of this 😂. Oysters 🦪: £5 for one 💸 (remember to order two at once!). No complaints—small but fresh 🌊✨. The garnish tasted like a spoonful of Lee Kum Kee Chaoshan chili oil 🌶️🤨. Would’ve preferred straight lemon juice 🍋. Pic 3: Whitby crab something 🦀—total scam 🎭. A whisper of crab meat drowned in avocado purée 🥑💦, served with crackers 🍘. Pic 4: Lamb skewer 🍢, nearly £10 per stick 💰. Two blobs of “upgraded” sauce—tomato 🍅⚡ and herb 🌿⚡—tasted exactly as they looked: zero surprise 😑. Pic 5: Duck leg 🦆, dry, tough, and overdone ☠️. Hard pass ✋. Biggest gripe? Portions 🍽️⚖️. Read reviews saying 5-6 dishes were enough 🤔—reality: each dish was a single bite 👄🍴. Could’ve eaten 10+ plates 🍽️💨. But hey, it’s “molecular fusion cuisine” 🔬🍛 (where the “molecular” part is just sauce, and the flavors are half-bought from a Chinese supermarket 🏪🇨🇳). #food

York
Skosh
SkoshSkosh