AppointmentTrader FAQ - Restaurant Lyst Vejle - Kaufe eine Reservierung
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Restaurant Lyst Vejle Reviews from The Last Year
Magical
Absolutely fantastic experience! Love the place, the staff and the atmosphere. The food is delicious and the wine perfectly matched.
Outstanding
I have never experienced anything like it, what a show performed by food, service, drinks, the whole experience was so complete and well executed that you just enjoyed it all to the fullest, waiters, sommeliers, chefs .... wauw just WAUW and then came the whole the building next door
Too little for too much and too many distractions
Visited this restaurant for dinner on Aug 4 with a party of four. I would recommend "buyer beware" and do your home work before you visit this restaurant, and don't just take it for granted that because it has a Michelin star it is like most gastronomic restaurants. If you are an experienced player at this price level of restaurants and expect food and wine to be the focus point, then this place is not for you. If you are easily surprised and entertained with (food and wine) irrelevant gimmicks and pay double of what even a 2 Michelin star restaurant charge, this may be for you. Hands down, the building and the surroundings are fantastic, for sure worth a visit , but for a lot of other reasons than the food and wine. You start walking some stairs listening to Danish choir singing and are greeted by 20 year olds that have memorized their roles well, but have no depth or place in a restaurant of this level, aside from perhaps being an apprentice. After a boring introduction around what most of all looks like a fortune tellers glass table about how they create their menu based on the weather and the elements, you're seated at a big round bar. I like bars. For drinks and casual relaxation, yes, not for starting a $ 800 dining experience (per person) with my party of 4. We are all very experienced players at this level of restaurants, my wife and I fresh out of Berlin and visiting both 1 and 2 star restaurants the week before, so the expectations were high, so was the chance to enjoying and discussing the experience between the four of us. Well, good luck with that as the first courses (...rather bites) are served at the bar, eliminating any element of conversation. And hopefully you don't mind being seated next to strangers, pretty much as you would expect at a beer tent in Bavaria. Long tales about how the sparkling water comes from a area nearby and how they bottle it is not really our focus point, neither the "involvement" that you get to select a wooden pestle and mortar to crush some nitro frozen basil for a tomato soup, all while the 23 year old "table chef" educates you about how the tomato taste was extracted from the tomatoes. Seriously? Unfortunately, yes. After the starters, you're invited into a dining area with tables, where we got a very nice table for 4 in a room with gracious glass windows and views of the Vejle bridge. Before you start seeing a Golden Gate or Brooklyn Bridget in front of you, sorry to drag it down to a rather neutral concrete highway bridge....Still, the view of the Vejle Fjord is beautiful. When the time came to serve a single tiny corn, you are asked to get up, go out and gather around a smokey fire outside as if was time to go back to your time as a kid as a scout and get your nice clothes smoked up! I profoundly refused , so my corn (yes, one single mini corn) was served at the table with an egg yolk with salt and pepper, and the competent advice of the server that if I broke the skin of the egg yolk I could use it as a dipping sauce. Really, you're kidding me, - is that really possible? I wouldn't have figured it out in a 1000 year if my life depended on it. How insulting does incompetent instruction in something as simple as a tiny corn and an egg yolk need to be? Later we were asked outside again, this time to eat a tiny spoonful of able sorbet served on an round ice ball on a glass table. To really impress guests are asked to put their hands on the back and eat it of the table with their mouth only. Again, I profoundly refused, and this was actually one of the "dishes". After this gimmick it was back to the bar seating for deserts and 30 gram coffee with 3 minutes and 45 second brewing time in order not to get bitter, again presented as if we were a part of a science class learning about the penetration of H20 through a filter and Ethiopian coffee beans at a precise temperature. Very impressive process, admitted, but the coffee was tasteless, thin and would make any Starbuck coffee king of the day. And how about the food and wine you may ask? No doubt that the kitchen has talent, and the 18 bites (yes, bites, not dishes) were for most part very delicious and well prepared. That is, however, if you accept a piece of well baked bread and a slice of butter as a dish to be praised on its own at a restaurant at this level. For me it was mostly welcome because it was the first "dish" that had more than 1 bite in it and helped a bit on the hunger. However, not a single piece of meet or poultry, and while the tiny bites of seafood (including lobster, turbot and eel) all were delicious, most people would be looking for something that looked like at least one full dish. Nope, all tiny, but absolutely for most part well prepared parts and lots of vegetables, including a beet root that made it out for a dish as well, nothing more or less, - no matter how much you talk up a good beet root, it is, well a beet root that was cooked well. We opted for the Premium wine pairing at Dkr 2,800 per person, and comparing that with the otherwise amazing wine selection, the wine was at best average, no matter how much the 23 year old sommelier talked the mediocre white up and how much the young people declared the wines as their "favorites" . Give me a break, I really don't care what their favorite wine is, but I excuse their approach with their youth and inexperience in recognizing a 60 year old person that seems to have wine competence after a life of wine collecting. While I always enjoy presentation of wines, I expect competence at this level, not just a well rehearsed speech. Point in case the the young female waiter served the only red wine of the evening from a magnum bottle and educated us how wine matures FASTER in a magnum bottle???? Later, I pulled her to the side and politely explained her the ratio between liquid volume and oxygen in a bottle, and how wine matures SLOWER (and why) in a magnum bottle. She tried her best to explain that she must have not explained it right, but it was very evident she had no clue what I was talking about. So, the reason I rate this restaurant poor is strictly based on the overall experience and what Dkr 22,000 can buy 4 people for dinner and wine. The food was good, on the wine we should have bought 4 good bottles for Dkr 11,200 which would have been way better spent that the 5 or 6 tastings we got. However, while it was a new experience, looking at the food quality, volume and cost, it was a rip off. Add to this the need to move around and be exposed and asked to participate in gimmicks that belong in back-street restaurant to attract customers. This restaurant doesn't need that, they have a great kitchen with lots of talent, and with a little tweak and adding more experienced people to serve you, this could be worth the star it was given.
Best fine dining experience outside of Copenhagen
Extraordinary surroundings and architecture with an beautiful view over the water. The food is definitely worthy of Michelin 2 stars and the wine list is one of the best in DK. The best fine dinning experience outside of Copenhagen.
Vejle's Best Restaurants that are most frequently booked by customers of Restaurant Lyst Vejle
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venueโs rankings & sales.
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๐พ๐พ๐พ๐พ๐พ๐พ๐งจ๐งจ๐งจ now on to 30 mill!
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Click on "Take off the Market Option" in your portfolio
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Your bid has been โmatchedโ with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
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Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Cancelled reservations due to posting it here
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I am interested if you are willing to negotiate. Post on my wall if/when you see this.
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I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
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What does it mean to hold a bid? and how do you do that?
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