Matenaar's - Dortmund

Over a few steps you enter the older corner house. On the left and right of the entrance there are two areas that are furnished with timeless furniture. The toilet can be reached on level. The floor is terracotta-coloured. This shade continues from the floor about one meter upwards on the wall and is limited by a white plastic decorative strip. Above this bar, the walls are painted with cream colors. On the left and right of the large windows hang floor deep beige curtains. Simple wall lights and an old chandelier donate cozy light. In the middle of the room is a glass table which is well loaded with digestif bottles. The seating is made of dark wood with dark leather seat cushions. The tables are double covered with white tablecloths. The elevated ambience is complemented by white fabric napkins. White bread plates, knives, fork, bread spreaders, wine glass and water glass complete the deck. A long-sleeved glass-winding light and a slim glass vase with a yellowish rose complete the elegant overall impression. All dishes are served on trendy white porcelain, which is good to see in my photos. A young service lady, dressed accurately in black and white, welcomes us immediately very friendly and shows us the way to the right area to our reserved table. It gives us the open menus and a wine card. At the same time, she asks us for a drink. First we order a bottle of Selters. During the evening we are well cared for by the lady and she is very striving to do everything right. She asks whether it has tasted and whether breaks are desired between the courses. Whether it is a trained service professional, I am not sure, because it is very inhibited and insecure and does not control the professional serving of drinks and food from the right. She hangs with her upper body almost horizontally over our table several times while serving soups. The advertising of the served food is also not part of their repertoire. This, however, is necessary for the kitchen, which obviously did not inform the service of the type of food in detail. I forgive 3 stars for this service. I believe that it is possible to increase with more experience. Since everything is freshly prepared here, the size of the map seems to me almost too much. 6 appetizers and soups (5-13 € ; 13 main dishes with fish and meat (9-25 € ; 8 seasonal dishes with seedlings (6-23 € ; some flame cakes (under 10 € ; 5 desserts incl. Cheese (7-9 € and four four-course menus from 2 people. We choose the EAST WEST menu at €36.90 per person. AMUSE VOM HOUSE Freshly baked, dark bread from own production in small quantities. Add plenty of herbal cucumber and delicious liver mousses with red and green paprika pieces. Everything's homemade. A good start. THAILÄNDISCHE GARNELENSUPPE Clear fond with very aromatic asian sharp aromas, in which thin slices of fresh mushrooms and rag onions float – and at the bottom of the shell a small spear with a shrimp sinks. This far too small spear can't have found a stop on or on the large bowl on the way from the kitchen to the guest. With the spoon, I'm trying to raise this treasure right away. It works. Courageously I touch the glitter with my hand and quickly put the deliciously glazed sea fruit in my mouth. Wet fingers, but it's done! Puh! I hate sticky fingers at dinner in the restaurant! Elegantly, this action did not run. I advise the cook to a longer specimen, which would look much more attractive and would be better to hang. SATE-SPIESSE AN CREMIGER ERDNUSSSAUCE Diagonal on the plate the cook has placed small sliced tomato cubes and onion cubes. On the left there is a large sticky peanut sauce and over stripes of yellow and green peppers. Diagonally above it – a wooden skewer with meat! No, not even sticky fingers like a jackass in the pommesbude! Let's go! Fork in the left hand and skewer in the right hand. Hardly the meat can be removed from the spit. Tactical skill is announced. Pack tightly and turn the tip away from the body and carefully remove the pieces of meat. Better, I'll meet the tablecloth as my wardrobe. Created without big breaks! Everything's still on the plate! I recommend to the cook to water wood spears beforehand, then the grilled meat can be removed more easily. I find it better if the cook removes the spits at the latest by the pass. Now I can finally eat! Delicious pieces of grilled strips of pork fillet, they would have tolerated a little more Asian spice. The slightly warm tomato cubes taste very good to my accompaniment (I don't like bruschetta . The warm peanut sauce is creamy, tastes good, no more. I've eaten better and worse. The paprika strips are crisp because raw. FILETSTEAK WITH RIESENGARNELE GLASNUDELN ON MANGO-CHILI-CHUTNEY The beef fillet steak with an estimated 200 g weight has fried the cook all around chessy, roasted aromas are clearly visible and to taste. The meat is a bit too strong on the outside but in the core optimally cooked medium. Two shrimps are proudly on top. These thick things were the highlight for me. Perfectly glassy with bite cooked and well seasoned. Shrimp can cook!Before a bunch of mango cahutney. It's just sweet. Very aromatic but without sharpness of chili. In addition, there is a bit lost a bunch of warm glass noodles that stick together. They didn't like me in this composition. I left. ANANASFILETS AN KOKOSCREME A lush round amount of coconut cream, well made like a Panna Cotta. In the taste creamy, creamy and translucent with coconut rasps and doped by a slice of kiwi. On the left and right, fan-shaped three slices of fresh, hot pineapple spread over the edge of the plate. Strawberry pieces, mint leaves and a dark chocolate leaf function as a delicious filling on the plate. My obsessed accompaniment is about the remains of this sweetness that I have not managed. Beverages Bellini – Sect filled with peach juice – at 6,50 € Herrenberg Grauer Burgundy dry 0.2 l to 5,50 € Herxheimer Grauer Burgundy Late harvest dry 0.2 l to 6,90 € Selters mineral water 0,75 l to 4,95 € Conclusion I discovered a good restaurant – why not before? Overall, good fresh kitchen is worth its price.