Bornmühle - Gross Nemerow

“There are again!” Proven Mecklenburg friendliness struck me when Ms. K. welcomed me for the second time in the bright winter garden of the Landhotel Bornmühle. At the first attempt, I had asked the decreasing light for another table, which was rather misjudged for examination. I first referred to my very small room. Finally, I was allowed to sit on the window side of the conservatory with beautiful views over the meadows down to the Tollensesee. And also Ms. K. revolved over time and threw on the “Critical Enjoyer Turbo” up to the new napkin, which went to the finger shell with peeled(! Lemon was served. I am always happy to experience people in the service, whose good training is apparently not expected by many guests, nor is it even taken into account. But they gradually escape their abilities and work with joy and skills for the guest. After the increasingly irritated view through the map, however, the next damper was put on demand: No, the Gourmet Restaurant Lisette hasn't been there for several months! You can help yourself with a more sophisticated menu. Maybe after the remodeling something will be done in the gourmet area. (Newly padded chairs would be my personal favorite! Other guests were obviously surprised. The reason for my visit to the Bornmühle actually fell away. But dare to do, now I sat here in the added pretty “Pampa”. So, open your eyes! Unfortunately, the old wine card is also exchanged. Too much was “running out”, replacement not yet in sight. “Only we should have received a new delivery.” No, it's clear. The recommended white wine Cuvee from Valencia with 70% of the unknown Verdil grape had clear wood tones and was a good compromise on my quite jumpy choice between menu and à la carte. However, I could not completely share the euphoria suggested on the label. Even more, the enthusiasm fell when a short glance to the net revealed that the bottle was calculated with a factor of 5 (some five). Pfui! But she didn't find herself on the bill. Bravo! First of all (less Campari with (a lot of freshly pressed orange juice (8€ and a look into the round: While the blue and gold-coloured dominated (breakfast inner area with its pot plants for my taste too much slips off into the home living room, in the almost completely glazed conservatory, the lighting is used as eye catcher The dark wooden tables, which are quite tightly placed for the promotion of social contacts, were covered with a wide runner and provided with little decoration. Greeting the kitchen? Unfortunately, no, she almost laughed at me in the face: Baguette in the “Quality” of Supermarket Backware, which is deceptive to rusticity. But in the outlying flyers from the good baker bread for breakfast... Now I had the faxes thick! After a more than clear statement, there was also a proper replacement along with salt butter that had been beaten up, which was only clearly too cold. With the second greeting I could finally relax. The baked praline was filled with three kinds of juicy fish sauce, crispy inside and outside. Add some saffronmayo and fine red cabbage, whose sweetness fits well. The first ordered salad enjoyed with fresh, young spinach and a strong beard liquor. Parmesanhobel and a firm watchdog came to this. Second leading actor was a regional lamb ham, which brought an interesting new taste, but seemed to me somewhat too dominant. Nevertheless, everything fits. But why now southern paprika should be a profit for the salad, did not quite come. Maybe a sweet note I didn't miss. More like a crunch, e.g. a radish or radish. The following rabbit liver trumpet reminded me of the geometry hour in the ambience in Ludwigslust The taste stronger than usual poultry, only the promised truffle had nothing to feel. For this freshly roasted brioche, there can not go so much wrong, especially since the accompanying pear ginger compote was once a new idea. A refreshing less, it would have needed more courage in the sharpness. Besides the very acidic herbals, only tolerable with the few port wine sauce. The next plates came from the menu and indeed had significantly more class. The perfect Beelitzer asparagus marinated in Gin was accompanied by Müritz Zander, whose solid meat tasted very slightly picant by pink pepper. Caviar of pike and marshes brought light saltiness and various herbs and flowers a pleasant etheric that took up the gin theme elegantly. To do this again, the safranmayonnaise. A very well-considered and executed plate that also visually impressively showcases the best of local fields and lakes. Chapeau, that makes me regionally great fun! Actually as an alternative appetizer the menu Strelitzer Maibock had on offer. After the good entry with asparagus and fish, however, I did not want to miss a leak from the forests. “And we were not disappointed!” The fine Reh fillet well fried, pink, delicate in taste and between teeth. Great wild pleasure. Also the strong roasted parsley root, soft and sweet, very tasty. Here, too, chives produced a slight sharpness. The dark Morchelessence may be a trace too salty after the reduction, but a wonderful spring messenger as well as the soothed spinach. Also a plate that honored the kitchen! Through my freestyle orders, I naturally had to answer the double of some products myself. And also the rapid turns in the menu episode. So the Strelitzer forest went back to the Müritz, from whose clear depths the Aal came to the table. The presentation of the plate again colorful and in love with detail. Of course you don't need all this, even if you're not a purist, but honestly, do you have a good mood! The aal was first even pulled into root sud, then layered, panned and baked. This gave a crispy, juicy, initially not even so greasy Umami pleasure, which was not leaner by some pieces of smoker aal and, of course, the avocado slices with pink pepper. The well-known Saffronmayo and Paprikapüree gave tasty combinations, just as well the fresh lime abrasion. About evtl. Preventing complaints, I now put in a box and ordered a Pimm’s Cup No.1 (8€ , which was a very tasty medicine with a lot of mint, cucumber and dried orange. Prevention is going on! And also the actual course of meat convinced. This time from the pastures, both the short-fried calf fillet and the apparently sworn bags were unimaginable for hours. First cream, a dream for meat lovers! The potatoes turned into brösel and baked out I gave low carb moderately. Not the sugar-chods, the leek and pretty touring maize beet with some herbal pest: This is how spring and best “old-fashioned” craftsmanship goes! After the many, quite abundant plates, a dessert was of course no longer in it. Instead, the baked goat cheese with a actually crispy blanket with caramelized honey and a nicely fluffy interior. The thyme was clearly noticeable. Spoiled figs and walnuts fresh and “black” were good companions. That was a very fine plate at the end. To this end, a selection (7.9€) that I can no longer recapitulate due to lack of notes. The conclusion was a ten-year Port of Taylor’s (€5, which replaced the dessert. Conclusion: The kitchen can do something, really something. A clear focus on local products, first-class processed and with a sense of fresh twist. Well-being kitchen for connoisseurs and connoisseurs. During a further visit, I would be more consistent on the menu. But it is equally clear to me that owners/management are consistently trimming the Bornmühle restaurant as well as hotel on yield. Unfortunately, it has been forgotten to share this with the clientele (my reservation for the lisette was confirmed completely pain-free or even to adjust the price level. For the sympathetic, ambitiously working boss Torsten Räth, who sat down to me at the end of the evening uncomplicatedly (and from the woman K., who has now risen to the high form, unquestionedly got his evening espresso and I'm sorry for his team. The fact that he is not the only one to hang the shareholders these days is a little comforting.