Jon-luk Cuisine Naturelle Jonas Martin Luka Lübke

Still a recommendation. regional cuisine modernly interpreted: this is felt German local on every second homepage. here is the consistently regional direct purchase for small producers. (at the same time, a map on the wall shows how short the supply chain is actually. first-class seasonal quality full taste with craft can be processed by two chefs who have come around the world and now implement their concept consepuent. we came on Saturday afternoon after a flat visit. perhaps the inner city is still the one from the fields of denborg. only on this day the PLV racer: surprise menu 4 courses for 25€. we chose the variants without meat. my dear wife had thought about the scope, but it was right. again a self-made broth, as always with very rich teig. a classic olive oil with a slightly sharp bittriger note, in it some drops balsamico. unfortunately no additional salt to it. nevertheless very delicious. as aperitif it should be a little sweet for my wife: prosecco with fresh strawberry sorbet 5,5€/0,1l. I could not resist the cucumber-mine-limoneade for 3€/0.2l, it is always too and too surprising when sweet is processed. with the mint very refreshing and actually clear gurke. a picpoule was recommended to the menu and presented for a taste. hui, the bite really neat, so we are out of a giant of Rhinehessen for 5.2€ the 0.2l glass. amazing! the fresh franzose would have been right. Same 0.75l beat with 5.9€ starter to book: small strawberries with buffalo cheese on the salat (jaha, no iceberg, braterei etc. in mouth-friendly pieces with balsamico. first-class arome, fruity, sour and creamy buffalo cheese, tasteful like mozzarella, but of completely different consistency. without seeing thin, but not watery. even without adding a clear taste of the economy. in the application of truffle fragrance. the oil not the super market besch. in each part three drops of oil with each truffle rasp in it. completely sufficient to not torso. I cost estragon from the crusts. fine composition in which a component would have dominated slightly but not. main course: lachsfilet on gurke melone pargel vegetables. sound boring, was great. that's the concept! not a plummentalala. the datei not only about the glazing point I appreciated, my wife was very right. it fell off the fork. when they get a bio-experiments in perfect preparation, remember why salmon were considered a noble fish in front of the farm overkill. This time fritted and wonderfully harmonized with the bite-resistant gurk discs and the non-sweet melons. here again fruit, sweet and crumbled in a unity. a little cube. sweet. dessert: warm chocolate cake (without liquid core, which seems slowly compelled with klempner and tusch kucken! gurkensorbet. I was happy, madame rebelled – and got stante pede a pernensorbet. because the time was pressing, we renounced coffee and digestion and moved happily from then. the young lady in the service was this time a lucky handle. very dedicated, friendly fast, remember. what she didn't know was asked immediately. it was about us being satisfied. the environment unchanged cold. white with green, the smooth and white ikea divider. my companion does not find it as cut together and a little cold as I. the damentoilettes are like everything that loves to detail, but they could have understood a thorough self.