"go to a restaurant that is suitable for its high quality meat, they expect that there is a good selection and the staff is worth knowing about the cuts. at 8 o'clock on a Saturday evening the choice was limited and when we ask the waiter about the meat, it felt like we had put him a metaphysical puzzle. in the middle of dinner came the waiter back. somehow 300g of castle briand had been found by the kitchen. however, 40 minutes went by before a medium-sized cut found it away to the table. we have finished diner with a mint tea. again the waitress was not sure if decaffeinated coffee was something the house was respected. more are waiting to get sugar and spoons. there were added suppen spoons to stir the insipidic brew. a real shame as the place looks smart and if the staff had a proper training, it would be a decent place to visit again. I understand why the place is called temperature."
