A diner recounts a disappointing experience at a Haarlem restaurant recommended by an acquaintance, highlighting the contrast between refined cuisine and his preference for more substantial meals. The restaurant, adorned with music memorabilia and catering to a well-groomed clientele, initially seemed promising.

The menu featured seasonal dishes and a chef’s surprise menu, distinct from the à la carte options. The diner, wary of surprises in food, opted for the charcuterie, which he found satisfactory but not exceptional. For the main course, he chose the gamba with vadouvan, goat yogurt, and dashi.

Upon receiving the dish, a raw gamba with yogurt slivers and cucumber, he immediately regretted taking the recommendation. The portion was minuscule, forcing him to savor each bite slowly and engage in conversation to prolong the experience.

The diner admitted that fine dining, with its meager portions of refined dishes, is not for him. While he appreciates the artistry of gastronomy, he values a full stomach even more. He mused about the idea of a “topping menu” in such restaurants, allowing patrons to satisfy their hunger after the fine-dining experience. Ultimately, he acknowledged his preference for simpler, more filling fare like pizza.