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Contribuisci feedbackWe still know the suppe de populaire under support and were thrilled at the time. we finally wanted to visit the site after the new opening, although we were clear that tim raue is no longer in the boot. the spatialities are very appealing, however, have lost their morbid charm, which we did not perceive as disturbing. the service was always very attentive and friendly. Unfortunately, our culinary expectations were not fulfilled. the appetizers in the form of the suppers were put too long under the warm group during the dressur, so the suppe was nicely hot, but already a dry skin was formed and immersed in the form of the blood sausage was very dried out. a culinary deep point was the floral carving interpretation. the cauliflower was obviously completely attacked in advance under the grill. the result was processed to an unsightly dark grey pure. this spread an inconspicuous odor, but above all an intensely unpleasant and extremely bitter taste. my note to the kitchen that I did not understand, the cauliflower was recognized with incomprehensible views and head shakes of the cook (we sat directly opposite the glazed kitchen.) I would have expected a short explanation. all in every kitchen that could lure us a second time. very bad, because the environment and the atmosphere are very welcoming.
Creative tasty eating and excellent weine in a great atmosphere and super-weather service. prices slightly higher, but ok.
We were introduced to this restaurant by watching a tw programme in the uk, rick 'weekend away' sadly, the owners have changed, but obviously not the style, ambience or presentation. it was superb. we were introduced into this restaurant by seeing a television show in Britain, rick stein 'weekend away'. Unfortunately, the owners have changed, but obviously not the style, the ambiente or the presentation. it was great.
More relaxed, beautiful place. day card affordable.
The quality of eating was unfortunately a clear step back in the vergelich to the last visit in autumn...schade!