Vivre At L'arrivée - Dortmund

Ambiente As my previous speaker wrote: Beautifully situated in the green area, to reach a generous access. In the dark, warm and welcoming, you enter the place in warm orange/copper tones. Friendly one will receive, the wardrobe will be removed and one will be led to the table, which is classically covered. Contrary to the criticism of 2013, best corners and glasses were perfectly polished. The place was quite well visited and seemed cozy and alive without being too loud. I think the carpet as well as the heavy curtains are pleasantly sound absorbing. There are small deductions in the points because of these curtains, unfortunately these have suffered a bit in the past and are no longer so beautiful at one place or another. On site, however, it was promised to change this shortly. General We were in the course of the Dortmund cook quintet in the Vivre. Some time ago, Dennis Rother was the spoon leader in the kitchen and it was cooked more star-evidently. Since the penultimate card, however, there has already been a clear change, it is now no longer so filigree to but rather Alsatian (my description for good quality, loving preparation, reasonable portions and little chichi. Service The young man who served us was very friendly and attentive, has well advertised the dishes, also the accompanying wines very nicely described. Admittedly, we did not ask any questions, so I cannot say anything about his deeper knowledge. I found him very pleasant, easy and ready to beat. Too bad he had nothing to say about the small delicacies of coffee, the truffles were fantastic and fresh, so I think they were homemade. I don't know. Eating As a prelude we received two freshly baked bread varieties with airy spreads. Once soya algae butter, once truffle lemon butter and sea salt. Both well-tempered and very tasty. As a greeting from the kitchen came a mini tomato with avocado cream and parmesan chip, a bloodworm splint on rosemary foam (lauwarm, outside crunchy and really tasty and grilled shrimps with mangochutney on a minichip (lightly garlic but I like yes.. Bretonian lobster Followed by the Bretonian lobster on wild herbs salad. Very great, salad tenderly wetted by dressing, the lobster still lukewarm, finely pulled through the nut butter and garnished with very fine coriander Aioli. The pomegranate seeds provided fruity freshness and crunch. Very delicious. There was a Sauvignon Blanc, perfectly chilled with a few cheeky fruit notes that were great. Tartar vom Weideochsen After that came the Tartar. Very well seasoned, very nice the buttrige egg yolk cream. The truffle was not really tasted, and at the end a spice cucumber taste was retained. There was minimal too much of the good. That's much better for me than if you feel like eating completely natural beef... There was a young Müller Thurgau M TH from Frank Frei. Grilled stone butt The green asparagus was perfectly fried, the stone butt I would not have read, it would be grilled, I would say the good was also fried very tasty and crispy, wonderful with the delicious sauce choron, perhaps a little too long, the potato was very delicious both as a medallion and as a puree. By the way, there were two pieces of fish on the plate. The outside right was perfectly delicate and delicious, which in the middle was somewhat too dry. All in all, it was really good. This course was accompanied by a pleasantly dry Riesling, but it did not bring this (unfortunate acidity for me. Strawberry The dessert consisted of a great cut, down bisquit, over white chocolate, over it strawberry. Very delicious and so pleasantly delicate texture that melts away very slowly in the mouth. There someone knows how to deal with gelatin (or any other thickener, too! The cuts did not come alone but brought a very nice cream ice cream with fresh mint (probably there was also the vanilla, but the mint was more dominant and a ragout of fresh strawberries with mint. The fresh, pearly Asti Muscat, who didn't make anything like that without the court. Of course, we also concluded an espresso accompanied by two homemade Macarons and 4 wonderful fresh truffles. Conclusion: Absolutely recommended. Good food, which makes you happy and happy. Very friendly service that also knows what it serves both when eating and drinking and pleasant ambience. Always like it. No ripples, neither an insane wow effect up nor a disappointment down.

Ambiente As my previous speaker wrote: Beautifully situated in the green area, to reach a generous access. In the dark, warm and welcoming, you enter the place in warm orange/copper tones. Friendly one will receive, the wardrobe will be removed and one will be led to the table, which is classically covered. Contrary to the criticism of 2013, best corners and glasses were perfectly polished. The place was quite well visited and seemed cozy and alive without being too loud. I think the carpet as well as the heavy curtains are pleasantly sound absorbing. There are small deductions in the points because of these curtains, unfortunately these have suffered a bit in the past and are no longer so beautiful at one place or another. On site, however, it was promised to change this shortly. General We were in the course of the Dortmund cook quintet in the Vivre. Some time ago, Dennis Rother was the spoon leader in the kitchen and it was cooked more star-evidently. Since the penultimate card, however, there has already been a clear change, it is now no longer so filigree to but rather Alsatian (my description for good quality, loving preparation, reasonable portions and little chichi. Service The young man who served us was very friendly and attentive, has well advertised the dishes, also the accompanying wines very nicely described. Admittedly, we did not ask any questions, so I cannot say anything about his deeper knowledge. I found him very pleasant, easy and ready to beat. Too bad he had nothing to say about the small delicacies of coffee, the truffles were fantastic and fresh, so I think they were homemade. I don't know. Eating As a prelude we received two freshly baked bread varieties with airy spreads. Once soya algae butter, once truffle lemon butter and sea salt. Both well-tempered and very tasty. As a greeting from the kitchen came a mini tomato with avocado cream and parmesan chip, a bloodworm splint on rosemary foam (lauwarm, outside crunchy and really tasty and grilled shrimps with mangochutney on a minichip (lightly garlic but I like yes.. Bretonian lobster Followed by the Bretonian lobster on wild herbs salad. Very great, salad tenderly wetted by dressing, the lobster still lukewarm, finely pulled through the nut butter and garnished with very fine coriander Aioli. The pomegranate seeds provided fruity freshness and crunch. Very delicious. There was a Sauvignon Blanc, perfectly chilled with a few cheeky fruit notes that were great. Tartar vom Weideochsen After that came the Tartar. Very well seasoned, very nice the buttrige egg yolk cream. The truffle was not really tasted, and at the end a spice cucumber taste was retained. There was minimal too much of the good. That's much better for me than if you feel like eating completely natural beef... There was a young Müller Thurgau M TH from Frank Frei. Grilled stone butt The green asparagus was perfectly fried, the stone butt I would not have read, it would be grilled, I would say the good was also fried very tasty and crispy, wonderful with the delicious sauce choron, perhaps a little too long, the potato was very delicious both as a medallion and as a puree. By the way, there were two pieces of fish on the plate. The outside right was perfectly delicate and delicious, which in the middle was somewhat too dry. All in all, it was really good. This course was accompanied by a pleasantly dry Riesling, but it did not bring this (unfortunate acidity for me. Strawberry The dessert consisted of a great cut, down bisquit, over white chocolate, over it strawberry. Very delicious and so pleasantly delicate texture that melts away very slowly in the mouth. There someone knows how to deal with gelatin (or any other thickener, too! The cuts did not come alone but brought a very nice cream ice cream with fresh mint (probably there was also the vanilla, but the mint was more dominant and a ragout of fresh strawberries with mint. The fresh, pearly Asti Muscat, who didn't make anything like that without the court. Of course, we also concluded an espresso accompanied by two homemade Macarons and 4 wonderful fresh truffles. Conclusion: Absolutely recommended. Good food, which makes you happy and happy. Very friendly service that also knows what it serves both when eating and drinking and pleasant ambience. Always like it. No ripples, neither an insane wow effect up nor a disappointment down.

Environment as my previous speaker wrote: beautifully situated in the countryside to reach a generous approach. in the dark warm and inviting light, enter the locally held in warm orange/copper tones. friendly is welcomed, the wardrobe is removed and you are guided to the table that is classically covered. in contrast to the review of 2013, the best corners and glasses were best polished. the locals were very well visited and seemed cozy and alive without being too loud. I think the carpet as well as the heavy curtains are pleasantly sound-damping. the small derivation in the points is only on these curtains, unfortunately these have suffered a bit in the past and are no longer so beautiful on one or the other. in general we were in vivre in the back part of the cook quintet. Some time ago there was still the redness of the spoon that was run in the kitchen and it was already boiled star ambition. because the penultimate card was already a clear change to remember, it is no longer so filigree, but elssified (my description of good quality, loving preparation, reasonable portions and little Chichi service the young man who served us was very friendly and attentive, the dishes were excellently advertised, also the accompanying wee very well described. We didn't ask, so I can't say anything to his deeper one. I found him very pleasant, easy and ready to beat. Too bad he had nothing to say about the small delicacies to coffee, the truffles were dreamy and fresh, so I think they were homemade. I don't know. we received two freshly baked bread varieties with airy spreads. once soya algae butter, once truffle lemon butter and sea salt. both well tempted and very tasty. as a greeting from the kitchen came a minitomate with avocado cream and parmesan chip, a blood sausage sprout on rosemary foam (lauwarm, outside crispy and really tasty and grilled shrimp with mangochutney on a minichip (lightly cuddly but I liked Bretonian lobster followed by the Bretonian lobster wild. very large, delicately wetted salad, the lobster still lukewarm, finely pulled through the mother butter and garnished with very fine coriander aioli. the garnet apple kernels delivered the fruity fresh and the crunchy. there was a sauvignon blanc, perfectly chilled with a few naughty fruit notes that fit well. The tartar came from the weeds. very well seasoned, very nice the buttrige egg yolk cream. the truffles were not really tasted, and in the end one kept a spicy spicy taste. there it was minimally too much of the good, and that is much better than if you feel eating completely natural bark. there was a young müller thurgau m th from frank free. grilled stone butt the green spade was perfectly fried, the stone butter I had not read would be grilled, I would say that the product was also very tasty and crispy fried, wonderful with the delicious sauce choron, perhaps was boiled a little too long, the potato was also delicious medal. There were two fish pieces on the plate. the outer right was perfectly delicate and tasty that was somewhat too dry in the middle. everything was really good. This course was accompanied by a pleasantly dry riesling, but did not bring that (for me unpleasant acidity. Strawberry consisted of a great cut, down, over white chocolate, over strawberry. Very tasty and so pleasantly delicate texture that melts very slowly in the mouth. there someone knows how to deal with gelatin (or any other thickener always really filigree! the cuts do not come alone, but brought a very nice cream ice cream with fresh mint (especially there was the vanilla, the mint was more dominant and a ragout of fresh strawberries with mint. the fresh, pearl-shaped Asti muscat, who did nothing without the dish. Of course, we also completed an espresso accompanied by two homemade macarons and 4 wonderful fresh truffles. Conclusion: absolutely recommended. really good food that makes happy and happy. very friendly service that also knows what it serves both when eating and drinking and pleasant ambience. not mature, neither a crazy wow effect nor a disappointment down.

Environment as my previous speaker wrote: beautifully situated in the countryside to reach a generous approach. in the dark warm and inviting light, enter the locally held in warm orange/copper tones. friendly is welcomed, the wardrobe is removed and you are guided to the table that is classically covered. in contrast to the review of 2013, the best corners and glasses were best polished. the locals were very well visited and seemed cozy and alive without being too loud. I think the carpet as well as the heavy curtains are pleasantly sound-damping. the small derivation in the points is only on these curtains, unfortunately these have suffered a bit in the past and are no longer so beautiful on one or the other. in general we were in vivre in the back part of the cook quintet. Some time ago there was still the redness of the spoon that was run in the kitchen and it was already boiled star ambition. because the penultimate card was already a clear change to remember, it is no longer so filigree, but elssified (my description of good quality, loving preparation, reasonable portions and little Chichi service the young man who served us was very friendly and attentive, the dishes were excellently advertised, also the accompanying wee very well described. We didn't ask, so I can't say anything to his deeper one. I found him very pleasant, easy and ready to beat. Too bad he had nothing to say about the small delicacies to coffee, the truffles were dreamy and fresh, so I think they were homemade. I don't know. we received two freshly baked bread varieties with airy spreads. once soya algae butter, once truffle lemon butter and sea salt. both well tempted and very tasty. as a greeting from the kitchen came a minitomate with avocado cream and parmesan chip, a blood sausage sprout on rosemary foam (lauwarm, outside crispy and really tasty and grilled shrimp with mangochutney on a minichip (lightly cuddly but I liked Bretonian lobster followed by the Bretonian lobster wild. very large, delicately wetted salad, the lobster still lukewarm, finely pulled through the mother butter and garnished with very fine coriander aioli. the garnet apple kernels delivered the fruity fresh and the crunchy. there was a sauvignon blanc, perfectly chilled with a few naughty fruit notes that fit well. The tartar came from the weeds. very well seasoned, very nice the buttrige egg yolk cream. the truffles were not really tasted, and in the end one kept a spicy spicy taste. there it was minimally too much of the good, and that is much better than if you feel eating completely natural bark. there was a young müller thurgau m th from frank free. grilled stone butt the green spade was perfectly fried, the stone butter I had not read would be grilled, I would say that the product was also very tasty and crispy fried, wonderful with the delicious sauce choron, perhaps was boiled a little too long, the potato was also delicious medal. There were two fish pieces on the plate. the outer right was perfectly delicate and tasty that was somewhat too dry in the middle. everything was really good. This course was accompanied by a pleasantly dry riesling, but did not bring that (for me unpleasant acidity. Strawberry consisted of a great cut, down, over white chocolate, over strawberry. Very tasty and so pleasantly delicate texture that melts very slowly in the mouth. there someone knows how to deal with gelatin (or any other thickener always really filigree! the cuts do not come alone, but brought a very nice cream ice cream with fresh mint (especially there was the vanilla, the mint was more dominant and a ragout of fresh strawberries with mint. the fresh, pearl-shaped Asti muscat, who did nothing without the dish. Of course, we also completed an espresso accompanied by two homemade macarons and 4 wonderful fresh truffles. Conclusion: absolutely recommended. really good food that makes happy and happy. very friendly service that also knows what it serves both when eating and drinking and pleasant ambience. not mature, neither a crazy wow effect nor a disappointment down.

Satisfied with service, menu and price-performance ratio a very successful evening! the interieur could use a refreshment, but this is a very subjective assessment; !