Brutal review of Michelin-starred restaurant Bros’ goes viral



A Michelin star is one of the restaurant industry’s most sought-after labels. Winning one usually indicates a restaurant of the highest quality, letting diners know they’re about to take a culinary journey that will delight the senses and fill the tummy.

But this may not always be the case.

Meet Brothers‘, which is Lecce, the only Michelin-starred restaurant in Italy. Geraldine DeRuiter, travel writer all over the world, was drawn to the restaurant tour, after hearing rave reviews and good things about one of the youngest chefs to ever receive a star, Isabella Potì, as she l ‘TODAY Food told TODAY Food in an email. The restaurant is also run by chef Floriano Pellegrino.

“I’m quite used to experimental cooking and have been to a few Michelin starred restaurants,” she said. “So I was expecting something a little unusual and fun. I did not expect a 4 hour hunger-induced fever dream.”

And yet, that’s what she and seven of her friends got. As DeRuiter explained in a restaurant review that she published on her Everywhereist site Wednesday (note: there is vulgar language), those hours of consuming 27 dishes, “made me feel like I was a character in a Dickensian novel. Because – I can’t say it enough – there was nothing close to a real meal served. “

With lines like that, it’s no surprise that the review has now gone viral.

Officially, the Bros website offers eight- and 13-course meals; DeRuiter says their group counted 27 articles sent during their visit. Her review captures the surreal nature of the experience and perfectly encapsulates the pretension that oozes out of the restaurant’s performative catering service – much like the citrus mousse oozing from a plaster of the chef’s mouth into a dish.

The 27 offerings, DeRuiter writes in his review, were tiny, weird, too picky portions, and nearly all of them were served cold. “Hoarding two dozen together equals one meal the same way hoarding two dozen toddlers together equals a middle-aged adult,” she wrote.

Among the little “dishes” were slices of edible paper, shots of vinegar, a tablespoon of crab, fried cheese balls with rancid ricotta, a scoop of green olive ice cream (“I thought that it was going to be pistachio “) and, of course, the plaster cast with foam, which looks like the mouth of a person with rabies.

DeRuiter notes that things started going south almost immediately, when she and her group were ushered into a “one-room cement cell” with Drake’s music “pumping through invisible speakers.” . The room was “unspeakably hot” and they seemed to be the only customers.

“It’s like someone has read about food and restaurants, but never experienced it either, and it was their attempt to recreate it,” she wrote.

Plus, Bros has strayed from the usual path in these other ways:

  • No menu, just a QR code referring to a video featuring a chef talking about a lot of things, but no food
  • Servers that don’t explain what’s going on
  • Guests who try to get up and take a break are “berated” for returning to the table
  • We respond to food allergies by not serving allergy sufferers, sometimes
  • When you are served orange slices reconstituted with a real orange, the real orange is only intended for decoration.

The dessert, which came after the party didn’t realize they had already served the main course, featured a marshmallow-tasting cuttlefish-shaped object and “frozen air” that melted before it could be cooked. consumes. After which they were told to leave the restaurant. But were they free? They weren’t: They were taken to the “Bros lab” where a TV was showing extreme sports and a chef gave them “tiny slivers of fake cheese.”

How much did it all cost? Between about $ 150 and $ 225 per person. But there was a good thing: As the party was going, they were handed the Bros. balloons and a Polaroid of them was taken (and later posted on social media by one of the attendees).

So was it a joke? Or does Bros’ believe in their own hype? DeRuiter said, “They’re either comedy geniuses or sadists, and it’s fine if that’s what your audience expects, but we kind of wanted dinner.”

When asked to comment, a Bros rep responded with the extremely brand-consistent “Chef Floriano Pellegrino Statement,” which we’re reprinting in its entirety as they requested:

Page 1/3 of the “Statement by Chef Floriano Pellegrino”.Courtesy of the Pellegrino brothers
Page 2/3 of the “Statement by Chef Floriano Pellegrino”.Courtesy of the Pellegrino brothers
Page 3/3 of the “Statement by Chef Floriano Pellegrino”.Courtesy of the Pellegrino brothers



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