Brust oder Keule

The restaurant is a bit high, but you also get something for the palate. the kitchen makes her job very good. Of course, they should not go there with the claim to want to eat with great hunger. it is a restoratiw for fine sweets.

The reopening of the gastronomy here in Münsterland from Pentecost has given us an unplanned small June round trip through the Münster’s gastronomy, simply because my wife and I could reserve the first and most secure tables there. So the reader of my reviews comes to the hopefully positive enjoyment of current water status reports from some restaurants in Münster, which I already appreciate for more or less long. Again, we had to drive from Rheine by bike to Münster in the afternoon. Since the last weekend in Münsterland, there is no need for a quick test in both indoor and outdoor gastronomy, you can simply turn in, wonderful! We started in Rheine with some delay from the Vinothek of Sabine Kocks. Here, too, the old routines come back, if it permits day planning, we are at Sabine and Ulli on Saturday afternoon and drink a glass of wine. A little delay was found because over a map of the Cote d’or and the Nuits Saint George the two had to be discussed, which locations had to be put on a certain, sometimes somewhat publicized Bremer Burgund-Wein gourmet on a Saturday evening in October. Life is complicated for the already a little sprinkled shop owner in view of the pleasure fraction announced to her for the evening. But finally, after relaxing 50 kilometres, we arrived at the Kreuzviertel in Münster. In the middle of the trendiest gravel of Münster on the corner of Finken- und Melchersstraße, there has been the house in which the team runs its restaurant from the restaurant Brust or Keule. The guest room in the half floor in the souterrain, a short staircase down, is very discreet in the outside effect. However, you also have a small terrace which is defined by a hedge to the Melchersstraße and on which you can dine outside in the appropriate weather. We had already requested that we would like to sit outside in good weather. This was also the case on Saturday, 12 June 2021. We took place on comfortable chairs under a large awning with integrated heaters that my wife still appreciated very much the evening. The service was performed on our visit evening by the service manager Anstasija Terehova, who also performed famos through the wonderfully lush wine map of the BoK, as well as her colleague Natalie Köpplin. I'll take my assessment of the service. It is always a pleasure to feel that after so long gastronomic abstinence, two people with pleasure take their job seriously and give the guests a nice time. Consultancy in food and beverages, but also the ever-facing way of communication, distinguish the professionals of student assistants. We felt totally comfortable. And because the two ladies take their job seriously, our table was prepared after which we had taken place. We answer the question about an aperitif wish with the question of a recommendation by the service. Ms. Terehova counted on a Riesling champagne, champagne, several other standards to recommend a gin-based aperitif, a basil juice with lime and ice was poured on with gin. That was a frog look. Fine, the basil in our garden is now approaching a size that allows the first harvest. I don't have a juicer, but I'm gonna try to rebuild that drink. At the first swallow of the aperitif, Mrs. Köpplin served us homemade sourdough bread. How much I appreciate good bread by now, I always notice when I get served in not so ambitious restaurants Convinience “Baguette” of any Couleur. That is why I have to be consistent, and that is why I have consistently dismayed about such a kind of kitchen “Gruss”. There were two kinds of butter. A slightly salted and a famose tomato butter that brought a lot of pleasant acidity. Thus, first hunger could be well breasted and the waiting period for the start of the menus was pleasantly overcrowded. The map of the BoK is quickly explained, it consists of a menu suggestion with a maximum of 6 courses (see HP), from which you can freely choose from three courses. There are also bread and butter, an amuse gueule and a pre-dessert. My wife asked if it was possible to leave Dessert away because her four courses had fallen more than the sweet conclusion. Ms. Terehova replied that this was not a problem. Thus, our two choices were almost automatic, the following gears should be. But first we greeted the kitchen team from Bok under the direction of Manfred Roß with variations from Matjes. This plate made clear why the BoK has been playing in the top class in Münster for years. Served by the kitchen team personally at the table, we were informed about the components of the plate. On a chip a piece of Matjes fillet with lots of acid through pickled vegetables. Then a Bärlauch flan with a mousse from Matjes, and finally the Bok interpretation of Matje's housewife type on a tart. No cucumber in there, but with acid by fermented red cabbage. Best part of the plate! Fine start, we rejoiced and very pleased with the four courses we selected. It started with a classic gang. Auster Poget No.2, a natural and one with tomato wood vinaigrette and melon. And you know, the very good, thick-meat oysters gave me a lot better than what it was. My wife would naturally answer the question differently afterwards. After this protein shock it continued vegetarian, Gang 2 was served. Marinated buffalo mozzarella with mango, basil and sculpted radicchio. Quite below in the plate of the swollen Radicchio, which contrasted the gentle, sweet aromas very well with its hearty saltiness. A ball mozzarella of good quality. A mango vinaigrette was poured at the table. Fine, fruity fresh summer walk, which impressed above all by the dressing. Already at the oysters we changed from aperitif to the first wine, a Pouilly Fume from the Domaine Chatelain, a Les Chailloux Silex from 2018. It fits perfectly with the courses we chose. Good food, good wines, attentive service on an evening out in the summer, that was an evening to my taste. Gang 3 was a gang I was very pleased with. Shortly pickled yellowtail mackerel of variation of asparagus from Nahrup's farm and inlaid radish, with a sauce of fermented black beans, alone the gang description allowed one to run the water together in the mouth. Buri or Hamachi in Japanese cuisine, I have been getting this fish regularly with my fish trader on the local Rheinenser market for some time. Raw, briefly pickled in a (I guess) soy (Shoyu) sauce, he lay on the plate in three tranches. Wonderful accompanying acid by the fermented and inlaid asparagus and radish. I almost forgot the Tatar, only with very little salt and the sauce from the bean and a herbal oil. First great highlight in this menu. Gang four had to do what if he wanted to be an increase. Wine bottle number 2 had already breathed at the table and was tasted. Not a big Burgundy, but a Chardonnay from Pay d’oc, from Domaine Girard, vintage 2018. Slowly cooked Fjord trout with variation of the gurke, sea-saving gel and Dill-Beurre Blanc. Just like the previous gear, the sauce was poured at the table and the saucers stopped! Yippie! For from this Dill-Beurre Blanc there remained zero comma nix, the rest was spooned. But of course, the other components of the plate were also great pleasure. Be it the croquette with the fish skin chips that provided great crunch, they probably cooked sous vide piece of char (my interpretation of the served fish species). Again Crunch through herbal chips. Salicorne I like, and also the cucumbers were prepared appropriately. Which course was better now, everyone will decide differently, the Asian type of mackerel preparation I liked a touch better than the classic preparation of the salmonid. But in the end we had made the perfect choice for us. The kitchen passed away from us with a pre dessert. Glacée from champagne and olive oil with Rhabarber was named in the map. Here the ice cream with its rather bitter olive oil flavor, fine contrast to the sweet acidity of the rhubarb. With an espresso then Petit Fours. Then he was killed, a very successful evening at the restaurant chest or club. Service and kitchen had offered us an impressive performance. The concept fits so, everyone can be happy, we as lovers of all possible fish dishes were extraordinary! Up in all aspects this evening in the chest or throat, my wife and I felt very comfortable. And because it was so beautiful still a digestif, a lagavullin 16 years to finish a beautiful evening. The road from the Kreuzviertel to the main railway station in Münster is quickly completed by bicycles and at 23:13 we sat on train back to Rheine with our wheels. It was a nice evening! Speaking of fact, we close our little gastronomic June-Munster round trip next Sunday with a visit to a restaurant that has boiled deep into my culinary heart in the nearly 2 years of its existence. You will know where we will be for a Sunday lunch table.

The reopening of the gastronomy here in Münsterland from Pentecost has given us an unplanned small June round trip through the Münster’s gastronomy, simply because my wife and I could reserve the first and most secure tables there. So the reader of my reviews comes to the hopefully positive enjoyment of current water status reports from some restaurants in Münster, which I already appreciate for more or less long. Again, we had to drive from Rheine by bike to Münster in the afternoon. Since the last weekend in Münsterland, there is no need for a quick test in both indoor and outdoor gastronomy, you can simply turn in, wonderful! We started in Rheine with some delay from the Vinothek of Sabine Kocks. Here, too, the old routines come back, if it permits day planning, we are at Sabine and Ulli on Saturday afternoon and drink a glass of wine. A little delay was found because over a map of the Cote d’or and the Nuits Saint George the two had to be discussed, which locations had to be put on a certain, sometimes somewhat publicized Bremer Burgund-Wein gourmet on a Saturday evening in October. Life is complicated for the already a little sprinkled shop owner in view of the pleasure fraction announced to her for the evening. But finally, after relaxing 50 kilometres, we arrived at the Kreuzviertel in Münster. In the middle of the trendiest gravel of Münster on the corner of Finken- und Melchersstraße, there has been the house in which the team runs its restaurant from the restaurant Brust or Keule. The guest room in the half floor in the souterrain, a short staircase down, is very discreet in the outside effect. However, you also have a small terrace which is defined by a hedge to the Melchersstraße and on which you can dine outside in the appropriate weather. We had already requested that we would like to sit outside in good weather. This was also the case on Saturday, 12 June 2021. We took place on comfortable chairs under a large awning with integrated heaters that my wife still appreciated very much the evening. The service was performed on our visit evening by the service manager Anstasija Terehova, who also performed famos through the wonderfully lush wine map of the BoK, as well as her colleague Natalie Köpplin. I'll take my assessment of the service. It is always a pleasure to feel that after so long gastronomic abstinence, two people with pleasure take their job seriously and give the guests a nice time. Consultancy in food and beverages, but also the ever-facing way of communication, distinguish the professionals of student assistants. We felt totally comfortable. And because the two ladies take their job seriously, our table was prepared after which we had taken place. We answer the question about an aperitif wish with the question of a recommendation by the service. Ms. Terehova counted on a Riesling champagne, champagne, several other standards to recommend a gin-based aperitif, a basil juice with lime and ice was poured on with gin. That was a frog look. Fine, the basil in our garden is now approaching a size that allows the first harvest. I don't have a juicer, but I'm gonna try to rebuild that drink. At the first swallow of the aperitif, Mrs. Köpplin served us homemade sourdough bread. How much I appreciate good bread by now, I always notice when I get served in not so ambitious restaurants Convinience “Baguette” of any Couleur. That is why I have to be consistent, and that is why I have consistently dismayed about such a kind of kitchen “Gruss”. There were two kinds of butter. A slightly salted and a famose tomato butter that brought a lot of pleasant acidity. Thus, first hunger could be well breasted and the waiting period for the start of the menus was pleasantly overcrowded. The map of the BoK is quickly explained, it consists of a menu suggestion with a maximum of 6 courses (see HP), from which you can freely choose from three courses. There are also bread and butter, an amuse gueule and a pre-dessert. My wife asked if it was possible to leave Dessert away because her four courses had fallen more than the sweet conclusion. Ms. Terehova replied that this was not a problem. Thus, our two choices were almost automatic, the following gears should be. But first we greeted the kitchen team from Bok under the direction of Manfred Roß with variations from Matjes. This plate made clear why the BoK has been playing in the top class in Münster for years. Served by the kitchen team personally at the table, we were informed about the components of the plate. On a chip a piece of Matjes fillet with lots of acid through pickled vegetables. Then a Bärlauch flan with a mousse from Matjes, and finally the Bok interpretation of Matje's housewife type on a tart. No cucumber in there, but with acid by fermented red cabbage. Best part of the plate! Fine start, we rejoiced and very pleased with the four courses we selected. It started with a classic gang. Auster Poget No.2, a natural and one with tomato wood vinaigrette and melon. And you know, the very good, thick-meat oysters gave me a lot better than what it was. My wife would naturally answer the question differently afterwards. After this protein shock it continued vegetarian, Gang 2 was served. Marinated buffalo mozzarella with mango, basil and sculpted radicchio. Quite below in the plate of the swollen Radicchio, which contrasted the gentle, sweet aromas very well with its hearty saltiness. A ball mozzarella of good quality. A mango vinaigrette was poured at the table. Fine, fruity fresh summer walk, which impressed above all by the dressing. Already at the oysters we changed from aperitif to the first wine, a Pouilly Fume from the Domaine Chatelain, a Les Chailloux Silex from 2018. It fits perfectly with the courses we chose. Good food, good wines, attentive service on an evening out in the summer, that was an evening to my taste. Gang 3 was a gang I was very pleased with. Shortly pickled yellowtail mackerel of variation of asparagus from Nahrup's farm and inlaid radish, with a sauce of fermented black beans, alone the gang description allowed one to run the water together in the mouth. Buri or Hamachi in Japanese cuisine, I have been getting this fish regularly with my fish trader on the local Rheinenser market for some time. Raw, briefly pickled in a (I guess) soy (Shoyu) sauce, he lay on the plate in three tranches. Wonderful accompanying acid by the fermented and inlaid asparagus and radish. I almost forgot the Tatar, only with very little salt and the sauce from the bean and a herbal oil. First great highlight in this menu. Gang four had to do what if he wanted to be an increase. Wine bottle number 2 had already breathed at the table and was tasted. Not a big Burgundy, but a Chardonnay from Pay d’oc, from Domaine Girard, vintage 2018. Slowly cooked Fjord trout with variation of the gurke, sea-saving gel and Dill-Beurre Blanc. Just like the previous gear, the sauce was poured at the table and the saucers stopped! Yippie! For from this Dill-Beurre Blanc there remained zero comma nix, the rest was spooned. But of course, the other components of the plate were also great pleasure. Be it the croquette with the fish skin chips that provided great crunch, they probably cooked sous vide piece of char (my interpretation of the served fish species). Again Crunch through herbal chips. Salicorne I like, and also the cucumbers were prepared appropriately. Which course was better now, everyone will decide differently, the Asian type of mackerel preparation I liked a touch better than the classic preparation of the salmonid. But in the end we had made the perfect choice for us. The kitchen passed away from us with a pre dessert. Glacée from champagne and olive oil with Rhabarber was named in the map. Here the ice cream with its rather bitter olive oil flavor, fine contrast to the sweet acidity of the rhubarb. With an espresso then Petit Fours. Then he was killed, a very successful evening at the restaurant chest or club. Service and kitchen had offered us an impressive performance. The concept fits so, everyone can be happy, we as lovers of all possible fish dishes were extraordinary! Up in all aspects this evening in the chest or throat, my wife and I felt very comfortable. And because it was so beautiful still a digestif, a lagavullin 16 years to finish a beautiful evening. The road from the Kreuzviertel to the main railway station in Münster is quickly completed by bicycles and at 23:13 we sat on train back to Rheine with our wheels. It was a nice evening! Speaking of fact, we close our little gastronomic June-Munster round trip next Sunday with a visit to a restaurant that has boiled deep into my culinary heart in the nearly 2 years of its existence. You will know where we will be for a Sunday lunch table.

The reopening of the gastronomy here in Münsterland from Pentecost has given us an unplanned small June round trip through the Münster’s gastronomy, simply because my wife and I could reserve the first and most secure tables there. So the reader of my reviews comes to the hopefully positive enjoyment of current water status reports from some restaurants in Münster, which I already appreciate for more or less long. Again, we had to drive from Rheine by bike to Münster in the afternoon. Since the last weekend in Münsterland, there is no need for a quick test in both indoor and outdoor gastronomy, you can simply turn in, wonderful! We started in Rheine with some delay from the Vinothek of Sabine Kocks. Here, too, the old routines come back, if it permits day planning, we are at Sabine and Ulli on Saturday afternoon and drink a glass of wine. A little delay was found because over a map of the Cote d’or and the Nuits Saint George the two had to be discussed, which locations had to be put on a certain, sometimes somewhat publicized Bremer Burgund-Wein gourmet on a Saturday evening in October. Life is complicated for the already a little sprinkled shop owner in view of the pleasure fraction announced to her for the evening. But finally, after relaxing 50 kilometres, we arrived at the Kreuzviertel in Münster. In the middle of the trendiest gravel of Münster on the corner of Finken- und Melchersstraße, there has been the house in which the team runs its restaurant from the restaurant Brust or Keule. The guest room in the half floor in the souterrain, a short staircase down, is very discreet in the outside effect. However, you also have a small terrace which is defined by a hedge to the Melchersstraße and on which you can dine outside in the appropriate weather. We had already requested that we would like to sit outside in good weather. This was also the case on Saturday, 12 June 2021. We took place on comfortable chairs under a large awning with integrated heaters that my wife still appreciated very much the evening. The service was performed on our visit evening by the service manager Anstasija Terehova, who also performed famos through the wonderfully lush wine map of the BoK, as well as her colleague Natalie Köpplin. I'll take my assessment of the service. It is always a pleasure to feel that after so long gastronomic abstinence, two people with pleasure take their job seriously and give the guests a nice time. Consultancy in food and beverages, but also the ever-facing way of communication, distinguish the professionals of student assistants. We felt totally comfortable. And because the two ladies take their job seriously, our table was prepared after which we had taken place. We answer the question about an aperitif wish with the question of a recommendation by the service. Ms. Terehova counted on a Riesling champagne, champagne, several other standards to recommend a gin-based aperitif, a basil juice with lime and ice was poured on with gin. That was a frog look. Fine, the basil in our garden is now approaching a size that allows the first harvest. I don't have a juicer, but I'm gonna try to rebuild that drink. At the first swallow of the aperitif, Mrs. Köpplin served us homemade sourdough bread. How much I appreciate good bread by now, I always notice when I get served in not so ambitious restaurants Convinience “Baguette” of any Couleur. That is why I have to be consistent, and that is why I have consistently dismayed about such a kind of kitchen “Gruss”. There were two kinds of butter. A slightly salted and a famose tomato butter that brought a lot of pleasant acidity. Thus, first hunger could be well breasted and the waiting period for the start of the menus was pleasantly overcrowded. The map of the BoK is quickly explained, it consists of a menu suggestion with a maximum of 6 courses (see HP), from which you can freely choose from three courses. There are also bread and butter, an amuse gueule and a pre-dessert. My wife asked if it was possible to leave Dessert away because her four courses had fallen more than the sweet conclusion. Ms. Terehova replied that this was not a problem. Thus, our two choices were almost automatic, the following gears should be. But first we greeted the kitchen team from Bok under the direction of Manfred Roß with variations from Matjes. This plate made clear why the BoK has been playing in the top class in Münster for years. Served by the kitchen team personally at the table, we were informed about the components of the plate. On a chip a piece of Matjes fillet with lots of acid through pickled vegetables. Then a Bärlauch flan with a mousse from Matjes, and finally the Bok interpretation of Matje's housewife type on a tart. No cucumber in there, but with acid by fermented red cabbage. Best part of the plate! Fine start, we rejoiced and very pleased with the four courses we selected. It started with a classic gang. Auster Poget No.2, a natural and one with tomato wood vinaigrette and melon. And you know, the very good, thick-meat oysters gave me a lot better than what it was. My wife would naturally answer the question differently afterwards. After this protein shock it continued vegetarian, Gang 2 was served. Marinated buffalo mozzarella with mango, basil and sculpted radicchio. Quite below in the plate of the swollen Radicchio, which contrasted the gentle, sweet aromas very well with its hearty saltiness. A ball mozzarella of good quality. A mango vinaigrette was poured at the table. Fine, fruity fresh summer walk, which impressed above all by the dressing. Already at the oysters we changed from aperitif to the first wine, a Pouilly Fume from the Domaine Chatelain, a Les Chailloux Silex from 2018. It fits perfectly with the courses we chose. Good food, good wines, attentive service on an evening out in the summer, that was an evening to my taste. Gang 3 was a gang I was very pleased with. Shortly pickled yellowtail mackerel of variation of asparagus from Nahrup's farm and inlaid radish, with a sauce of fermented black beans, alone the gang description allowed one to run the water together in the mouth. Buri or Hamachi in Japanese cuisine, I have been getting this fish regularly with my fish trader on the local Rheinenser market for some time. Raw, briefly pickled in a (I guess) soy (Shoyu) sauce, he lay on the plate in three tranches. Wonderful accompanying acid by the fermented and inlaid asparagus and radish. I almost forgot the Tatar, only with very little salt and the sauce from the bean and a herbal oil. First great highlight in this menu. Gang four had to do what if he wanted to be an increase. Wine bottle number 2 had already breathed at the table and was tasted. Not a big Burgundy, but a Chardonnay from Pay d’oc, from Domaine Girard, vintage 2018. Slowly cooked Fjord trout with variation of the gurke, sea-saving gel and Dill-Beurre Blanc. Just like the previous gear, the sauce was poured at the table and the saucers stopped! Yippie! For from this Dill-Beurre Blanc there remained zero comma nix, the rest was spooned. But of course, the other components of the plate were also great pleasure. Be it the croquette with the fish skin chips that provided great crunch, they probably cooked sous vide piece of char (my interpretation of the served fish species). Again Crunch through herbal chips. Salicorne I like, and also the cucumbers were prepared appropriately. Which course was better now, everyone will decide differently, the Asian type of mackerel preparation I liked a touch better than the classic preparation of the salmonid. But in the end we had made the perfect choice for us. The kitchen passed away from us with a pre dessert. Glacée from champagne and olive oil with Rhabarber was named in the map. Here the ice cream with its rather bitter olive oil flavor, fine contrast to the sweet acidity of the rhubarb. With an espresso then Petit Fours. Then he was killed, a very successful evening at the restaurant chest or club. Service and kitchen had offered us an impressive performance. The concept fits so, everyone can be happy, we as lovers of all possible fish dishes were extraordinary! Up in all aspects this evening in the chest or throat, my wife and I felt very comfortable. And because it was so beautiful still a digestif, a lagavullin 16 years to finish a beautiful evening. The road from the Kreuzviertel to the main railway station in Münster is quickly completed by bicycles and at 23:13 we sat on train back to Rheine with our wheels. It was a nice evening! Speaking of fact, we close our little gastronomic June-Munster round trip next Sunday with a visit to a restaurant that has boiled deep into my culinary heart in the nearly 2 years of its existence. You will know where we will be for a Sunday lunch table.

The reopening of the gastronomy here in Münsterland from Pentecost has given us an unplanned small June round trip through the Münster’s gastronomy, simply because my wife and I could reserve the first and most secure tables there. So the reader of my reviews comes to the hopefully positive enjoyment of current water status reports from some restaurants in Münster, which I already appreciate for more or less long. Again, we had to drive from Rheine by bike to Münster in the afternoon. Since the last weekend in Münsterland, there is no need for a quick test in both indoor and outdoor gastronomy, you can simply turn in, wonderful! We started in Rheine with some delay from the Vinothek of Sabine Kocks. Here, too, the old routines come back, if it permits day planning, we are at Sabine and Ulli on Saturday afternoon and drink a glass of wine. A little delay was found because over a map of the Cote d’or and the Nuits Saint George the two had to be discussed, which locations had to be put on a certain, sometimes somewhat publicized Bremer Burgund-Wein gourmet on a Saturday evening in October. Life is complicated for the already a little sprinkled shop owner in view of the pleasure fraction announced to her for the evening. But finally, after relaxing 50 kilometres, we arrived at the Kreuzviertel in Münster. In the middle of the trendiest gravel of Münster on the corner of Finken- und Melchersstraße, there has been the house in which the team runs its restaurant from the restaurant Brust or Keule. The guest room in the half floor in the souterrain, a short staircase down, is very discreet in the outside effect. However, you also have a small terrace which is defined by a hedge to the Melchersstraße and on which you can dine outside in the appropriate weather. We had already requested that we would like to sit outside in good weather. This was also the case on Saturday, 12 June 2021. We took place on comfortable chairs under a large awning with integrated heaters that my wife still appreciated very much the evening. The service was performed on our visit evening by the service manager Anstasija Terehova, who also performed famos through the wonderfully lush wine map of the BoK, as well as her colleague Natalie Köpplin. I'll take my assessment of the service. It is always a pleasure to feel that after so long gastronomic abstinence, two people with pleasure take their job seriously and give the guests a nice time. Consultancy in food and beverages, but also the ever-facing way of communication, distinguish the professionals of student assistants. We felt totally comfortable. And because the two ladies take their job seriously, our table was prepared after which we had taken place. We answer the question about an aperitif wish with the question of a recommendation by the service. Ms. Terehova counted on a Riesling champagne, champagne, several other standards to recommend a gin-based aperitif, a basil juice with lime and ice was poured on with gin. That was a frog look. Fine, the basil in our garden is now approaching a size that allows the first harvest. I don't have a juicer, but I'm gonna try to rebuild that drink. At the first swallow of the aperitif, Mrs. Köpplin served us homemade sourdough bread. How much I appreciate good bread by now, I always notice when I get served in not so ambitious restaurants Convinience “Baguette” of any Couleur. That is why I have to be consistent, and that is why I have consistently dismayed about such a kind of kitchen “Gruss”. There were two kinds of butter. A slightly salted and a famose tomato butter that brought a lot of pleasant acidity. Thus, first hunger could be well breasted and the waiting period for the start of the menus was pleasantly overcrowded. The map of the BoK is quickly explained, it consists of a menu suggestion with a maximum of 6 courses (see HP), from which you can freely choose from three courses. There are also bread and butter, an amuse gueule and a pre-dessert. My wife asked if it was possible to leave Dessert away because her four courses had fallen more than the sweet conclusion. Ms. Terehova replied that this was not a problem. Thus, our two choices were almost automatic, the following gears should be. But first we greeted the kitchen team from Bok under the direction of Manfred Roß with variations from Matjes. This plate made clear why the BoK has been playing in the top class in Münster for years. Served by the kitchen team personally at the table, we were informed about the components of the plate. On a chip a piece of Matjes fillet with lots of acid through pickled vegetables. Then a Bärlauch flan with a mousse from Matjes, and finally the Bok interpretation of Matje's housewife type on a tart. No cucumber in there, but with acid by fermented red cabbage. Best part of the plate! Fine start, we rejoiced and very pleased with the four courses we selected. It started with a classic gang. Auster Poget No.2, a natural and one with tomato wood vinaigrette and melon. And you know, the very good, thick-meat oysters gave me a lot better than what it was. My wife would naturally answer the question differently afterwards. After this protein shock it continued vegetarian, Gang 2 was served. Marinated buffalo mozzarella with mango, basil and sculpted radicchio. Quite below in the plate of the swollen Radicchio, which contrasted the gentle, sweet aromas very well with its hearty saltiness. A ball mozzarella of good quality. A mango vinaigrette was poured at the table. Fine, fruity fresh summer walk, which impressed above all by the dressing. Already at the oysters we changed from aperitif to the first wine, a Pouilly Fume from the Domaine Chatelain, a Les Chailloux Silex from 2018. It fits perfectly with the courses we chose. Good food, good wines, attentive service on an evening out in the summer, that was an evening to my taste. Gang 3 was a gang I was very pleased with. Shortly pickled yellowtail mackerel of variation of asparagus from Nahrup's farm and inlaid radish, with a sauce of fermented black beans, alone the gang description allowed one to run the water together in the mouth. Buri or Hamachi in Japanese cuisine, I have been getting this fish regularly with my fish trader on the local Rheinenser market for some time. Raw, briefly pickled in a (I guess) soy (Shoyu) sauce, he lay on the plate in three tranches. Wonderful accompanying acid by the fermented and inlaid asparagus and radish. I almost forgot the Tatar, only with very little salt and the sauce from the bean and a herbal oil. First great highlight in this menu. Gang four had to do what if he wanted to be an increase. Wine bottle number 2 had already breathed at the table and was tasted. Not a big Burgundy, but a Chardonnay from Pay d’oc, from Domaine Girard, vintage 2018. Slowly cooked Fjord trout with variation of the gurke, sea-saving gel and Dill-Beurre Blanc. Just like the previous gear, the sauce was poured at the table and the saucers stopped! Yippie! For from this Dill-Beurre Blanc there remained zero comma nix, the rest was spooned. But of course, the other components of the plate were also great pleasure. Be it the croquette with the fish skin chips that provided great crunch, they probably cooked sous vide piece of char (my interpretation of the served fish species). Again Crunch through herbal chips. Salicorne I like, and also the cucumbers were prepared appropriately. Which course was better now, everyone will decide differently, the Asian type of mackerel preparation I liked a touch better than the classic preparation of the salmonid. But in the end we had made the perfect choice for us. The kitchen passed away from us with a pre dessert. Glacée from champagne and olive oil with Rhabarber was named in the map. Here the ice cream with its rather bitter olive oil flavor, fine contrast to the sweet acidity of the rhubarb. With an espresso then Petit Fours. Then he was killed, a very successful evening at the restaurant chest or club. Service and kitchen had offered us an impressive performance. The concept fits so, everyone can be happy, we as lovers of all possible fish dishes were extraordinary! Up in all aspects this evening in the chest or throat, my wife and I felt very comfortable. And because it was so beautiful still a digestif, a lagavullin 16 years to finish a beautiful evening. The road from the Kreuzviertel to the main railway station in Münster is quickly completed by bicycles and at 23:13 we sat on train back to Rheine with our wheels. It was a nice evening! Speaking of fact, we close our little gastronomic June-Munster round trip next Sunday with a visit to a restaurant that has boiled deep into my culinary heart in the nearly 2 years of its existence. You will know where we will be for a Sunday lunch table.