the menu - The comment
AMUSE BOUCHE
vegetable-fish-something with some foam and gebäcklein
FRUTTI DI MARE
duo of scampi (with passion fruit foam on avocado cubes) and caught scallops in roasted shitake, wasabicréme caviar
It was good, but not as special as all the ingredients I already knew ...
MAIZE
poached egg in white polenta, decorated with brie and truffle
A poached egg is also a poached egg Ivo Adam, polenta have I not tasted truffles and has disappointed me .
ravioli tastes of foie gras garnished with sauerkrautraviolo sauter grape and almond milk
duck me for not Ivo Adam, sauerkraut Sauerkraut Ravioli Ravioli were like, I missed the spectacle, disappointment was slowly wide ...
gallinella
eagle with fish fillet filleted tangerine, fennel and saffron sauce
how it should be, our expectations were met. The remarkable crust on the fish eagle (what the ...), saffron sauce - love! Thank you, it goes ...
CAPRIOLO
Austrian Venison on cassis kohlrabi and chickpeas, cumin foam
Thank you, thank you, thank you.
FORMAGGI
European cheese selection pear, walnuts, balsamic
still my personal highlight, and the true reason to be there ...
PRE-DESSERT
vanilla ice cream wedged into little chocolate cream puffs, sugar beads
Looked like a small mushroom, was small and fine.
Prugna
triangel dried plums, mint, clove,
ziegenmilchglcé chocolate to nut-crunchy
more ice cream please, please ONLY ice cream.
Conclusion:
throughout the meal we were treated to a matching wine, the little bits of the box was then expected, even ... It was not immediately overwhelming, it just already knows a little, and has appropriately high standards. If we were to eat one more time there, we would put together our own menu again and choose all courses is something we may think from the start to ...
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