In order to give myself an idea of what is in the upscale restaurant so everything offered, I reserve of hand and just look after themselves. Ichmuss admit it leaves me a bit of courage. The star decorated restaurants I venture ran it yet. I even completed my internship, but in a kitchen that fed mainly schools and kindergartens. After many attempts to bring my own appetite for the dish, I think it is now simply gone from the time itself to see what is offered on the market is so. Finding a suitable restaurant is however not so simple. On the way from my apartment to the nearest supermarket, I have five times einzukehren the opportunity. And the supermarket is really not far away. Of this view of two, as would offer the caterer more than bistro cuisine. A search on the Internet is also initially unsuccessful. Enter times 'top restaurant' and their city name. One wonders how many top restaurants, the city has its own home. Actually logical. If a restaurant advertise that there total botch it done? Even with 'Gourmet Restaurant', 'Haute Cuisine' or 'gourmet restaurant' the Internet search is no better. Best yet is still word of mouth. Only people I barely know, operating in high-priced and highly decorated inns. In search of the stars I've found that in my area there are only three one-star within a radius of about eighty kilometers. In the city where I live - nil. Then there are the restaurants, of which one has already heard and that one has seen before. Who or what there is information about the quality of our restaurants? Sure, we have the Michelin guide, the one with the stars. Then there's the scoring system of Gault Miliau that Vartaempfehlungen, Bertelsmann hoods, the Bib Gourmand and the Aral spoons. Presumably there's some more. By the way Aral, did you know that the Michelin guide originally once a French gas station leader for truck drivers is it?
I now pull the thing from behind. I am the rounds of the restaurants that come into question and see if I linked here, recommendations or other information in the internet get. And actually, so it works around. However, is impractical if you come as a visitor in our city. I notice again, it all depends on their own right. And my standards are high.
Saturday night. Table for two. The ambience of modern and cool, but not charming. Indirect lighting and candles on the tables. The reception correctly and sincerely; attention.
is strange the way will be obtained as. Wen irritate several pieces of cutlery on the table, here has really trouble. Do we still use since Pretty Woman, the most basic of all principles, namely, the cutlery from the outside in accordance with any gear. Here are the items of cutlery but above the square in two Execution where lie usually has the dessert set. A coffee spoon directly boldly on the court and a soup spoon spread in a forty-five degree angle. Well, what is normal. I personally tend rather to prefer the traditional service and avant-garde in the kitchen. The greeting from the kitchen, a parmesan mousse with a crisp was geschmacklicheinwandfrei bacon strips. The glass in which it was served, the mousse and the ham was cold. The greeting also sent messengers with shivering from the cold room. The prelude, which awakened me to a semblance of preparation and not prepared from fresh. And yet to the 'Amuse' desire for more. The bread is delicious and served with olive oil. If desired, butter is to get. The oil has a hint of truffle oil.
see Starters well, and give off a pleasant fragrance. Balanced taste, the delicate quail. The lentil salad was dressed with fresh herbs that I could not identify. I type to sorrel, but are probably totally wrong. The salad is served on a rich slate. Rocket salad with parmesan, surrounded by prosciutto. Less would have been more. The serving on the slate, although creative, but practical. It is almost inevitable part of the salad is to pour into your lap. The compilation of classic convincing.
The soup is creamy, creamy, and offers unique flavor. Although its focus is not ginger so my case very quickly and may give courts an Asian note, here are the components finely tuned.
taste the scallops Sun should taste like scallops. The sauce of oranges, grapefruit, butter and pepper, and red berries, is a little too sour for my taste. In addition, the grapefruit quite bitter. The combination of bitter and angry is not the best ones. The butter can taste unfortunately hardly out. Visually successful. 
The waiting time until the main course with a tight-five minutes was quite long. The beef is, although it was not asked for the perfect doneness. Butter soft, continuous pink and soft and harmonious taste. Look good and served garnished with fried herbs. Given a fine sauce, can proceed from the one that has been set in the house and Demi Glace was boiled. A joy. It can be said to be right, the main course is the culmination.
Unfortunately you can not claim from the pasta, which unfortunately fade somewhat comes along. Since the card is no vegetarian dishes to choose from, this main course was ordered without the prawns and remains it as it is, taste rather boring.
The final selection of cheese is put together rather poorly. Without exception, cheeses off the shelf. The fruit of the fig bread and mustard are truly imaginative flavor offerings, but would have convinced me that special piece of cheese more.
The service is consistently excellent and attentive. The right promotion at the right place. Pleasant recommendations where necessary. The ladies are very courteous and helpful. The price is for what we offer gets justified.
This restaurant is excellent with thirteen Gault Millau points. These represent a very good restaurant. However, 12 points are just an ambitious kitchen. And ambitious but should be at least a cook.
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