Eva Park Life & Spa

On a Saturday lunchtime, I was invited to a friends birthday treat at the restaurant.There were 5 of us. The service was very good. We had an experienced waiter with a great sense of humour. We tipped him very well because he made up for the very average quality of the food. The herring in sherry was in fact in a sherry vinegar. I think its important to mention that sherry cooking wine and sherry vinegar are both made from sherry wine, but they are very different products. Sherry cooking wine is wine, similar to Marsala or Madeira, while sherry vinegar is a fermented vinegar produced from sherry wine. Wine and vinegar have very different flavours, as do sherry wine and sherry vinegar.The herring had a really strong vinegar taste that killed the flavour of the herring. For the main course two of my friends had salmon and the other two had duck. The concensus was that their food was too dry. I had Atlantic cod, and it was very, very good. Then came the big mistake. The waiter recomended a chocolate soufflé for dessert. We all decided to have one. This is supposed to be a baked egg-based dish which originated in France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served sweetened, in this case with chocolate. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" which means that it has to be puffy and delicate.. This one was under baked and did not have the liquid chocolate that we were promised. All but one of us could not finish the dessert and regrettably we had to complain to the waiter. He took it off our bill which was an appropriate gesture.I hope that the message got back to the head chef who probably had the Saturday as day off work. However, the New Zealand Sauvignon Blanc assailed the senses with red capsicum (bell pepper) and gooseberry characters, lush tropical fruit overtones, fresh cut grass, tomato stalks, and grapefruit or lime. With the desert we had a Mosel. It's the best-known wine-producing region in Germany. It is legendary for its Rieslings -- there is nothing quite like them in the world. And this one was no exception. Most of the vineyards in the Mosel region are on extremely steep slopes, some as high as 70 degrees. The combination between the very cool growing climate and the excellent exposure of these sloping vineyards produces wines that retain their delicacy and razor-like acidity, even when harvested late. Though about 15% of the wines produced are dry, the tendency in the Mosel has been to balance this intense acidity with a bit of residual sugar. I cannot rave about the food so I have to compensate and rave about the wine. Maybe this was just one of those off days. So I will go back again to see if there will be improvement in the food. The location is fabulous .But I got the impression that it lacks good management and just from my observation some of the staff certainy need training.By the way the place was full of young parents with children -so you need to like screaming children. The wine helps.