Mistral's chief attraction seems to be that it is near impossible to get in; as with all things unobtainable, everyone wants it. If you do manage to get yourself one of the 18 "dinner only, no weekend" tables, you will quickly realize that Mistral has a great deal of bite to back up its considerable bark. The food here is nothing short of outstanding; since Mistral opened in 2003, it has garnered high praise from press and public. It also has managed to pick up one of Europe's highly prized Michelin stars. The food here is modern and creative, relaying heavily on very local ingredients; witness the smelt, line-caught from the waters just a few hundred feet from the restaurant's front door. Book a long, long time in advance.
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