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L'avis de Gault&Millau
Due to the lockdown, this year we couldn’t unfortunately visit the restaurant Alfred Keller in the beautiful Hotel Alhambra in Mali Lošinj. The main change occured int he kitchen with the arrival of the new chef, Michael Gollenz. Chef Gollenz has worked as chef de partie in the prestigious restaurant Widder in Zurich. As soon as it will be possible we will taste his menu. Till then we publish the review and the score oft he restaurant by Gault&Millau Croatia 2020.
Alfred Keller Restaurant is located in the luxurious setting of the Alhambra Boutique Hotel in Mali Lošinj. Elegantly decorated, with a glazed facade that offers a beautiful view of Čikat Bay, the restaurant is just like made for a fine dining experience. The wine list is extremely rich and contains well-known labels of local and international wines. The staff is professional, friendly and will promptly present the dishes on the menu. Following the departure of Chef Melkior Bašić, who worked out a menu on local and seasonal foods, Alfred Keller’s restaurant kitchen remained unmanaged until the arrival of the French chef Thomas Brasleret, in June 2019. It was a new start. The ambitious chef Brasleret left the La Cape restaurant in Bordeaux, where he got his first Michelin star (he later lost it), to take over the helm of a well-trained team in Mali Lošinj. Young, but with years of experience, the chef immediately realised that working closely with Alfred Keller’s local kitchen staff was a conditio sine qua non to the success of the restaurant. From the beginning, he devoted himself to the preparation of local foods, and was particularly keen on offering fresh fish, which he usually barely processes in order to best preserve its taste and texture. Creativity in combining foods and a beautiful presentation on a plate are among the chef’s main culinary skills. For sure the rich selection of Mediterranean herbs that grow on the island is a great source of inspiration. On the chef’s menu there are also some delicious dishes prepared with young lamb. His first summer season in Alfred Keller’s kitchen went well, without much excitement. We hope that he will stay in this restaurant long enough to give his culinary signature to the menu. The beginning is promising, and we will follow it with great pleasure.