AIRA
Stockholm
Beoordelingen
Love the setting on the water. Do get there early to get a drink on their patio if you can. We were served our canapés there and loved them, especially this one. Girard the chef lead the kitchen that night like a symphony conductor. Very impressive and the food is delicious. Phillip’s wine pairings were outstanding too! Thank you to the entire team in making our experience truly 3 star worthy! ;)
Everything was perfectly balanced and served as expected, from the beginning to the end in this five hours sitting. A small note for accidentally adding carbonated water to a glass of still water and a bit cold in the kitchen seats on the aisle side. A big plus for their surprisingly well made alcohol free pairings that were perfectly crafted and designed to elevate the food, rather than just found and paired to match.
Took my adult daughter for our birthday. 1st Michelin restaurant... service was awesome, the 25 servings off the menu was great! No other Michelins to compare to ... But were there 5hrs, beer, wine, shots, coffee...did it all $1,250 later...wow.
The most complete dining experience we have ever enjoyed. AIRA was perfect from start to finish - the warm welcome with introduction to each chef, to the private tour of the wine cellar as we waited for a taxi. The staff were professional and attentive. We were a family of 6 (with teenagers) and felt completely at ease. The chefs exuded confidence as they presented each course and were clearly passionate about what they had created. Every course was both beautiful and delicious. Worth the $$$ for a truly unique experience.
I had a lovely lunch at AIRA, with warm and attentive service from the moment I arrived. Passing through the open kitchen created a great first impression — spacious, calm, and beautifully organized. I started with a few bar snacks and a bottle of champagne before moving to the dining room. Each dish throughout the meal was beautifully presented with excellent, well-balanced flavors. I enjoyed almost every course. After the champagne, I added two glasses of red wine to pair with the main dishes, which worked very well. Dessert was a standout — complex, refined, and unlike anything I’ve tasted before.
