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Sluurpy > Restaurants in Bengaluru > Caperberry

Caperberry - Bengaluru - Photo album

A nice quiet place. Romantic at night with candle light. The staff is very attentive and precise. Food was delicious what you would expect in a fine dining restaurant. If you prefer an Indian pallet this is not the place. The only thing we did not enjoy was the desserts. Dark chocolate was too sweet
Cosy dining room Delicious food Very pleasant service The dining room is not to big and keep things intimate The tasting menu which is available veg and non veg is delicious. Plan for two hours as there are many dishes but don't be too afraid they are mostly small and light Every dish is very well p
Absolutely great place... Something that you'd go to for special occasions and won't forget in a hurry. The quality of meats is very good, as is the presentation of the food. Very knowledgeable servers give good recommendations. Quite deservedly among the top fifty restaurants in India.
Visited this restaurant in Dec 2018.. one of the best European cuisine I have came across in India. These in house baked breads literally won our hearts as soon as we started off with it. As being vegetarians they suggested Patata Bravas one of their specialty, the sauce on top was scrumptious so as
The place: Tastefully designed for fine dining, the hallway is covered with glass and shimmering lights and the walls alongside decorated with paintings. So good ambience The Food: A lot of options in world cuisines. Food prices are steep but the taste was good and authentic for most delicacies we o
The cravings for a lazy late lunch was satiated to its fullest at this finest place of dining. Being a vegetarian i didn't expect much but was really surprised. Ordered Dark Chocolate and Hazelnut Decadence All the dishes really served the purpose of food - Bringing happiness. The staff was really
A good place to opt for fine dining. Quick and friendly service from the staff. Good options in menu. Loved the red wine sangria, tiramisu and the baked asparagus and leek filo parcel
Today , I had a Michelin class three course menu at Caperberry in Posh UB city. Curated by Celebrity Chef , Abhijit Saha , the three course prix fixe lunch reminded me of my culinary meal at some of the Michelin star restaurants in Singapore and Bangkok. Priced at ₹ 950 for a three course lunch wi
Its an experience more than the food which is worth the visit. I found the food and ambience rather plain. However the experience and drama attached to the serving was awesome and a try it once kinda thing. The price is pretty high at 2000 per head with drinks. But then again, its for special occas
One of the best restaurant I have ate till date. The taste and the presentation both are exquisite. They have n course meals as well as all carte. The entree we got was a seafood dish. The flavor of the jus was awesome. The main course we took fish and chicken. Not too mention, they too we're at par
We went for a brunch at Caperberry, they have an a la carte menu for brunch. The restraunt and food is exquisite, everything is very well plated and nicely arranged, that complements the taste and quality. Portions are smaller but the taste covers it up.
Caperberry serves rich, delicate and appetizing food which tickles your taste buds and soothes your eyes. We went here for my Friend's birthday and had a great time. For starters we ordered the vegetarian tapas platter and potato bravas. The bravas were melt-in-your-mouth good. The main course was a
Restaurant based on gastronomic molecular cuisine with awesome deserts to try, best for couples looking for candle light dinner, kids below 8 not allowed, high end restaurant
The paneer vegetarian starter was out of the world and that alone gets a 2 stars. The good is proper authentic European cuisine! A sky blue ambience overlooking the buildings around UB city!
Caperberry is a gastronomy paradise. It is a small place with only 6-7 tables. With a cosy, romantic setting, it is perfect for an anniversary/first date. Started with a palate cleanser made of cheese and fruit preserve, moved on to a deconstructed lamb starter and had fish as main course. Specially
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