Restaurant Maxill´s relaxed and homely atmosphere, simmering since 1992, is a recipie of excellent food, and loyal customers.
The kitchen, runned by Chef Marlon Rueda, cooks authentic and honest food. The kitchen draws inspiration mainly from France, Italy and Scandinavia. The à la carte changes four times a year according to the seasons. Maxill is also a safe choice for later dinner: kitchen takes orders up to 10 pm every day. Lunch in served weekdays at 11.30am to 3pm and kitchen is closed until 4pm.
The Bar at Maxill is a stylish and intimate meeting place. We have a nice selection of wines and Ruinart Brut champagne by the glass, a perfect gin & tonic and outstanding espresso.