Nestled within a historic structure, an air of refinement infuses this dining room—note the massive Murano chandelier, stylish guests and everything in between. No wonder this is where affluent tourists and locals come to celebrate their special occasions. From the moment that champagne cart arrives at your table to the last bite of the guéridon’s mignardises, service is perfectly timed and attentive. Following suit, the stunning room is as inviting as ever, allowing more space for private parties.
There was a time when Quince was home to traditional cooking, but Chef Michael Tusk’s menu is increasingly contemporary. To wit, a beautiful glass vessel with golden osetra caviar is set atop a delicate oyster panna cotta for a deliciously high-brow starter. This may be tailed by a special plate of tortellini, which when filled with pork, parmesan and tossed in beurre blanc, forms the very picture of delicacy. Venison coated with vegetable crumbs and enriched by potato purée, quince and chestnut makes for a particularly delightful entrée.
Of course, that mignardise cart is a sight to behold with such dazzling treats as the kouign amann filled with huckleberry jam, macarons and chocolates.- MICHELIN guide inspectors