DrÖppelminna

General The Dröppelminna gets only good reviews in Bergisch Gladbach. “If you don’t know the “Dröppelminna”, writes, for example, Carsten Henn in the Cologne city display. By bus, however, the small village is not particularly easy to reach on weekends and evenings. It was good that our daughter was visiting. Assiette (The MICHELIN plate: a kitchen with good quality: “In the small half-timbered house, all kinds of loving details ensure cosiness. The guests are happy to sit here with seasonal menus and beautiful wines the passion of the boss, his sign Sommelier. Beautiful also the terrace.”, write the testers. I lack clearer indications of the food and its preparation, which surprises me. A crane can (known in the Bergisches Land as Dröppelmin(n a, by Dröppel for drops and Min(n a for Wilhelmine, the housekeeper is a spicy coffee can with three feet and a tap. This typical household appliance of the past years was probably named for the restaurant and thus also a symbol of hospitality. Because the can is also available for every Bergisch coffee table. Of course, this food sequence (several sweet and savory components are also offered in the house on preorder. It's probably French cuisine on mountain flair. That sounds good – and I wanted to come back here for a long time, but somehow it didn't work. Ambiente So much loving “cram” as decoration in the room I haven’t noticed in a restaurant for a long time. It is a collection of “Bergic Things”. Cleanliness Everything worked well maintained. The sanitary facilities were in the basement. Everything was clean and tidy. Service “From the open kitchen Faton “Toni” Sadiki has always looked at our guests and spoils you with fine French dishes. Our top goal in the service is that you feel comfortable with us all around.”, is on the homepage. I didn't notice the cook. The young men in the service were really very involved. They were communicative and engaged. The boss was attentive and had all the tables in mind. Many guests were probably regular guests, because they were greeted mainly empathically. The menu(s) in 4 or 6 courses On Sundays and holidays only the large menu is offered. The map is in a small picture frame on the table. The dishes change as required, so that there are small changes almost daily. A small menu is also offered in the week. The wine map is well stocked and contains cheap and also high-priced offers – but rather fair, according to my first assessment. There are no greetings from the kitchen; but the bread that was served was quite tasty and the basket also contained various varieties. It was also handed down. There was no butter or dip. But the portions on the plates were generous, we found. The tasted food tuna Tatar with exotic fruits (Mango, Papaya maybe and buffalo mozzarella The tuna was cut into small pieces, marinated and with the fruits kept pleasantly sweet and sour. The Mozarella was pleasant in taste. The plate was still decorated with flowers and herbs. That's a good starter. Fish Soup The soup had a very appealing color. Saffron and Krustentiersud were responsible for this. She was slightly foamed. The taste was as expected and pleasant. It was also plentiful insert in the cup. However, these tips were somewhat hard or rubber-like in the mouth or during chewing. Whether it's shrimp or hazel, I can only assume. At any rate, it reminded me of slightly overwhelmed marine animals. Thus, the taste experience was a bit distorted scallops on Kürbisrisotto or Since my wife does not like “soft” dishes, she got a fresh salad from different leaf varieties with pumpkin and pine nuts. The bright marinade fits well and the flowers gave a pretty picture. The Risotto was even relatively firm in the core, as I like; because I don't like soft rice either. Together with roasted pumpkin seeds and finely cut pumpkin meat, a fine balance of sweetness and acidity was obtained. The sauce was foamy and fine-pored. Maybe I could have been a bit more wort in the risotto, I barely or not tasted Parmesan. Still, I was done with the recipe. We didn't find the cooking point so happy with the clams. On the outside the surface was slightly browned, but barely pink, but rather soft. Inside it was not glassy, but on the way to strength. They were only spices with salt and spice. But everyone had two pieces on the plate. The Risotto was great for me, but the mussel was just fine. Peach Sorbet with rosemary The ice cream had a pleasant and strong fruit taste. It was tender and fluffy. The rosemary could be seen as a second component clearly but also with retention. A refreshing and tasty intercourse. Lammrücken mit Aubergine Püre or As my wife does not like a puree, she got simple, cooked potato pieces for it without problems. She was very satisfied with this and found the variety additionally aromatic in taste. However, in my eyes, she missed something wonderful. The Aubergine Püree was “world class”. It was creamy, aromatic and perfectly tasted. Also the three green asparagus bars were exactly right in the bite and well seasoned. The sauce was strong and matched with meat, bread and potatoes. The lamb back was already browned on the outside and in juicy and pink. The meat had light bite, which goodly expresses the aromas when chewing. Unfolded. So the main course was a great pleasure. Mousse au Chocolat with coconut sorbet or Cream brulee There in the chocolate mousse nuts or dark chocolate had been processed, received my wife (chocolate and I (pleas an alternative). The cream brulee was not a “replacement”, but pure joy. The cream was very aromatic, airy and creamy. And the crust was crunchy and crispy. Simple, classic, perfect. My daughter had tasted all the passages as in the map and was as fond of dessert as from the other passages. The mousse was curly and strong. It formed the lower layer in the glass. Then the coconut ice cream was arranged, she loves coconut flavor and was therefore very satisfied. On top there was a physalis and a crispy sail of sugar and seeds or Nuts. Fresh warm Madeleine were served for coffee. A beautiful finish! Vine water in a large glass carafe (1 l – 7,50 € Cremant on elder syrup – 7,50 € Lillet with Tonic water (Thomas Henry in the small bottle – 9,50 € Open wines – glass-wise: Vigne Lourac Sauvignon Prestige Sud Ouest – 7,00 € Sipp Mack Alsace Riesling Vieilles Vignes bio Elsass. They also offered tasteful differences and were each appropriately tempered. Espresso (2,50 € double espresso macchitato (4,50 € Result 4 – happy again. Few little things have not fully agreed to us, but otherwise the food, drinks and the service were quite convincing. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 06.09.2020 – midday – 3 people My enjoyable experiences are also at [here link]

Einzigartiges Restaurant mit Wohnzimmer-Atmosphäre und hervorragend zubereiteten Gaumenfreuden. Der empfohlenen Weinbegleitung kann man unbedenklich folgen und wird dafür noch köstlich belohnt. Das sind wohl die Hauptgründe, weshalb hier ohne Reservierung leider nix zu erleben ist.

Wir waren am vergangenen Samstag erstmals in der Dröppelminna und wir waren restlos begeistert. Herr Schramm und sein Team sind hervorragende Gastgeber wir haben uns sehr wohlgefühlt in dieser außergewöhnlichen wie gemütlichen Atmosphäre. Der Service war aufmerksam aber nicht aufdringlich. Herr Schramm erkundigte sich, ob das Menü zusagt. Es war abwechslungsreich und sehr lecker. Wir kommen in jedem Fall wieder.

Gehobene Küche in tollem Ambiente und superfreundlichem Personal.

Liebes Dröppelminna-Team, vielen Dank für (einmal mehr) den schönen und genussvollen Abend! Die Weinempfehlung hat das köstliche Menü wunderbar abgerundet. Wir freuen uns schon jetzt auf das nächste Mal!