Aprazivel — Restaurant in Eindhoven

I realize I am in the minority in this review but my experience here was not on par with other reviewers. There were two of us sitting at the spot overlooking the kitchen on a Friday evening which I typically like (to be able to observe the kitchen staff) but in this case I saw things which then detracted from the experience. Overall, the volume of diners is way too high for the way this place is managed. There were only three people in the kitchen and then they need to mass produce the meals and cannot keep up. The steak tartare is made in bulk and they have a blue plastic bag, like a pastry bag from which they dispense the tartare into the decorative bone. It looks great on the plate but steak tartare should be hand cut or ground fresh. The rib eye steak was pre cooked and then finished to order. The result is little to no crust because then it would be overcooked. The cut of meat was good and the inside temp was correct as ordered but I can easily make a better steak at home. The veggies and garnishes sat on a plate under a heat lamp for 45 minutes before they were served to us cold. Between the first course and the main we sat for 1 hour, no exaggeration, no explanation, no apologies. I did like the wine choices and they also will serve some ad hoc choices by the glass which is great, but it doesn't compensate for the food and service. For the size of the restaurant they need to hire more people but probably want to keep the costs low. For every dish we had, there is another restaurant within 200m which can make it better. You can walk down the streak and get steak tartare hand cut from a tenderloin right in front of you at +20% of the price,...

Aprazivel is a restaurant that has a fusion style menu. It has seating both inside and outside in a covered garden. The restaurant itself is located in one of the few authentic streets of the city and it is surrounded by many other worthwhile restaurants.

The food itself is a mixture of almost Michelin and Michelin quality dishes. The combinations of the dishes and sauces is spot on. I would recommend asking for new bread with every course so one can finish the sauce like the French do.

When we visited only the outside seats were open. It's a bit cramped for space there, but if you don't mind staying seated for the whole meal this should be less of a problem.

It takes a bit of a walk to get to the restaurant but it is well worth it. I'm keeping my eye on this one to see if it actually graduates to the...

It is a luxury setting restaurant, witch according prices. The service was very good, the waitress was proactive and could really help.

The food was extremely varying. Our tenderloin main course was very good. Nicely rare cooked but warm inside, very tender indeed! However, the pasta al olio with garlic was the very opposite: the oil tasted bad even ransic (maybe no extravirgin olive oil, or it was burnt (virgin oils easily burn), or even pan not cleaned), and also I could not taste the garlic, just a flavour that should not be there. Also, the pasta seemed to be from a budget dried type (not fresh nor made with eggs), which is a bit disappointing. So that course was a culinary disaster.. Not sure whether I...