With the right produce, you are already half-way there. But to claim the big prize – satisfied customers – everything must be spot-on. There are several elements to this. The food is one thing: the meat must be perfect (the chef selects the cuts himself in the kitchen) and the homemade pasta must have that something extra that is so hard to put one’s finger on but that makes for great pasta.

The atmosphere in the room is something else. The reception when you arrive and the send-off when you leave is a third. And then, of course, there are the drinks. Selected with great care, more than simply going well with your seared arctic char, it must be the perfect complement. All of this together creates the experience.