Luce D´oro (im Schloss Elmau) - Kruen

The restaurant is called Fidelio. Our experience: tolerable appetizers, as main foods foam snacks or sauces, which, although they taste nothing but slightly salted aroma, produce an unpleasant taste in the throat. Glutamat? We gave the restaurant two chances, but every time the food was really unpleasant. Desserts are OK.

Star restaurant with flair, perfect service, excellent cuisine, tasteful ambience. The sophisticated wine recommendation makes dinner an experience.

Star restaurant with flair, perfect service, excellent cuisine, tasteful ambience. The sophisticated wine recommendation makes dinner an experience.

You drive along the narrow toll road until the valley suddenly widens and gives a great view of the Elmau Castle. It is magnificently in the distance, somehow in the distance, and the anticipation rises, the closer you approach. Quickly climb up the winding entrance and park directly in front of the main entrance. Hardly have we left the car, even the first good house ghost appears, welcomes us friendly, takes away the car key and leads us into it. A short check, then another employee accompanies us to the goal of our evening: the Luce d’Oro. On the way there we enjoy this unique atmosphere and the home's own style. How did Coco Chanel once say? “Luxus is not the opposite of poverty, but of reconciliation.” The gourmet restaurant is located in the basement, but still has windows and a door to the open, but no terrace. On the basis of the photograph I have taken from the side table, everyone can get an impression of this well-designed space, which through the golden lamps experiences a particularly beautiful illumination. Even before we get wine or menus, the young lady has a possible aperitif request and knows how to advise. Two glasses Frianciacorta brut € 13, it should be and a large mineral water Gerolsteiner 0.75 l. € 8.50 . Like a magic hand, we also have a thin crispy bread and a bread clot and two bowls with two kinds of butter. Especially nice I find the small cards that are leaned on a stand and announce what is next to eat. We are now awaiting the culinary impression: Reh, Knäckebrot, Bete, Aprikose, Rucola, celery, raspberry, rice tea, Räucheraal Egg engraving, soybean, Wasabi. All these delicacies are distributed in two glasses and on a slate plate. The rice tea is poured on. Each individual component of the ingredients is excellently worked out and gives the palate a promising impression of the extraordinary skill of the kitchen. Only when the plates are cleared and the rest of the ice-cold Frianciacorta remains, the menu and wine list are served, as well as a wine tasting to the menus. There are two of them. A 6 gear and a 7 gear menu that can also be selected as 3, 4 or 5 gears. I choose for the 2nd menu as a three-course to € 70, , Schatzl the first menu as a four-course to € 85, . In the well-stocked wine card I chose a Rosato Toscana IGT, Castello die Ama, Gaiole in Chianti € 38. As an amuse bouche there was noticed in a deep plate: the rim of the plate consisted of noisy holes of scallop, peach, iron wort, artichoke. An art work, almost too bad to eat. I went on with tomato, mussel, meadow herbs: tomato; Cream, marinated, mousse mussel: Vongole, Sword mussel Meadows: Fond, Frisch, Öl Passe Pierre Algen, Focacciabrot. For treasure: Gänseleber, Rhabarber, Cru de Cacao: Gänseleber: Mousse Rhabarber: Inlaid, Chip, Gel Cru de Cacao: Cream, Crumble Shiso Gele, Baked Brioche. After a pleasant break the main course follows. St. Pierre, Paprika, Kichererbse: St. Pierre; roasted paprika: Sud, sworn puree Kicherebse: Hummus Gurkenröllchen, Yoghurt Dip ....Schatzl is looking forward to an Irish Short Rib, pea, sweet potato: Irish Short Rib: pickled and sworn For others, fish and meat may be the highlight of a menu, my hour strikes now. Pre Dessert: Holunder, Karamell, Carrot is now on the box in front of me. In a pale glass, a small box with fried carrots is nestled on a granite of elders, which is poured on with a slice of champagne, and before that is a caramelis lolli, which catapults me as a dessert junkie in the seventh sky. And how beautiful that something sweet will follow. Unfortunately, with a break, as Schatzl's addition is a cheese selection from the car: one should probably take from the whole selection, but Schatzl decides for four particularly enticing representatives of the French cheese farm, and Chutney is served by apricots and friedberries. I wait for cherry, rye, swedish milk: cherry: sorbet, gel, mousse cherry, ragout rye: biscuits, milk rice swedish milk: mousse, geeisted pearls, and sweetheart is put a mole on the nose: forest berries: parfait with kernel, fresh fruits, strawberry jelly buckles: espuma, gel green asparagus No question, even this creation is prepared in perfection, where I would eat dairy more for breakfast, but in memory of the undamaged good caramel Lolli, an increase in enthusiasm is simply no longer possible. Let's finish the nice food with two Espressi was included in the price. Is there perhaps still small niceties from the Pâtis series?? Yeah, but how spectacular is that?! Hanged on a small linen line, the candy dangles, and under the “Leine” a potpourri of the finest treats. To our great pleasure, the chef Mario Paecke found the way to our table and asked for our satisfaction. Very sympathetic and humble and so young in all the skills and knowledge. Great respect!! I don't lose a word about cleanliness here, as well as the restaurant is also suitable for guests with mobile phonecap because elevator. Conclusion: We must have experienced it because it is difficult for me to speak. It's not only the perfect food, there's always somewhere else, not only the first-class trained staff JEDER equipped with natural friendliness, not only the excellent PLV, no, it's this magic that catches an unwelcome when you enter this fairy-tale castle. The owner receives this unique flair by opening the castle only for hotel guests. So you can't just get past a coffee and cake. This also explains why it has not yet been around here in the county that you can also book a table in Luce d’ Oro as a non-hotel guest, provided that the hotel guests have not taken all the tables into consideration. And finally, the restaurant is absolutely underrated with a star!! Is the lock for the testers to be removed? You don't know. The second star is in any case overdue! Note: To whom this article is known, has given good care and deserves an original Sherlock Holmes pipe; I had put the Rezi online already last July, but GG has erased it over time: So now the second attempt.....

You drive along the narrow toll road until the valley suddenly widens and gives a great view of the Elmau Castle. It is magnificently in the distance, somehow in the distance, and the anticipation rises, the closer you approach. Quickly climb up the winding entrance and park directly in front of the main entrance. Hardly have we left the car, even the first good house ghost appears, welcomes us friendly, takes away the car key and leads us into it. A short check, then another employee accompanies us to the goal of our evening: the Luce d’Oro. On the way there we enjoy this unique atmosphere and the home's own style. How did Coco Chanel once say? “Luxus is not the opposite of poverty, but of reconciliation.” The gourmet restaurant is located in the basement, but still has windows and a door to the open, but no terrace. On the basis of the photograph I have taken from the side table, everyone can get an impression of this well-designed space, which through the golden lamps experiences a particularly beautiful illumination. Even before we get wine or menus, the young lady has a possible aperitif request and knows how to advise. Two glasses Frianciacorta brut € 13, it should be and a large mineral water Gerolsteiner 0.75 l. € 8.50 . Like a magic hand, we also have a thin crispy bread and a bread clot and two bowls with two kinds of butter. Especially nice I find the small cards that are leaned on a stand and announce what is next to eat. We are now awaiting the culinary impression: Reh, Knäckebrot, Bete, Aprikose, Rucola, celery, raspberry, rice tea, Räucheraal Egg engraving, soybean, Wasabi. All these delicacies are distributed in two glasses and on a slate plate. The rice tea is poured on. Each individual component of the ingredients is excellently worked out and gives the palate a promising impression of the extraordinary skill of the kitchen. Only when the plates are cleared and the rest of the ice-cold Frianciacorta remains, the menu and wine list are served, as well as a wine tasting to the menus. There are two of them. A 6 gear and a 7 gear menu that can also be selected as 3, 4 or 5 gears. I choose for the 2nd menu as a three-course to € 70, , Schatzl the first menu as a four-course to € 85, . In the well-stocked wine card I chose a Rosato Toscana IGT, Castello die Ama, Gaiole in Chianti € 38. As an amuse bouche there was noticed in a deep plate: the rim of the plate consisted of noisy holes of scallop, peach, iron wort, artichoke. An art work, almost too bad to eat. I went on with tomato, mussel, meadow herbs: tomato; Cream, marinated, mousse mussel: Vongole, Sword mussel Meadows: Fond, Frisch, Öl Passe Pierre Algen, Focacciabrot. For treasure: Gänseleber, Rhabarber, Cru de Cacao: Gänseleber: Mousse Rhabarber: Inlaid, Chip, Gel Cru de Cacao: Cream, Crumble Shiso Gele, Baked Brioche. After a pleasant break the main course follows. St. Pierre, Paprika, Kichererbse: St. Pierre; roasted paprika: Sud, sworn puree Kicherebse: Hummus Gurkenröllchen, Yoghurt Dip ....Schatzl is looking forward to an Irish Short Rib, pea, sweet potato: Irish Short Rib: pickled and sworn For others, fish and meat may be the highlight of a menu, my hour strikes now. Pre Dessert: Holunder, Karamell, Carrot is now on the box in front of me. In a pale glass, a small box with fried carrots is nestled on a granite of elders, which is poured on with a slice of champagne, and before that is a caramelis lolli, which catapults me as a dessert junkie in the seventh sky. And how beautiful that something sweet will follow. Unfortunately, with a break, as Schatzl's addition is a cheese selection from the car: one should probably take from the whole selection, but Schatzl decides for four particularly enticing representatives of the French cheese farm, and Chutney is served by apricots and friedberries. I wait for cherry, rye, swedish milk: cherry: sorbet, gel, mousse cherry, ragout rye: biscuits, milk rice swedish milk: mousse, geeisted pearls, and sweetheart is put a mole on the nose: forest berries: parfait with kernel, fresh fruits, strawberry jelly buckles: espuma, gel green asparagus No question, even this creation is prepared in perfection, where I would eat dairy more for breakfast, but in memory of the undamaged good caramel Lolli, an increase in enthusiasm is simply no longer possible. Let's finish the nice food with two Espressi was included in the price. Is there perhaps still small niceties from the Pâtis series?? Yeah, but how spectacular is that?! Hanged on a small linen line, the candy dangles, and under the “Leine” a potpourri of the finest treats. To our great pleasure, the chef Mario Paecke found the way to our table and asked for our satisfaction. Very sympathetic and humble and so young in all the skills and knowledge. Great respect!! I don't lose a word about cleanliness here, as well as the restaurant is also suitable for guests with mobile phonecap because elevator. Conclusion: We must have experienced it because it is difficult for me to speak. It's not only the perfect food, there's always somewhere else, not only the first-class trained staff JEDER equipped with natural friendliness, not only the excellent PLV, no, it's this magic that catches an unwelcome when you enter this fairy-tale castle. The owner receives this unique flair by opening the castle only for hotel guests. So you can't just get past a coffee and cake. This also explains why it has not yet been around here in the county that you can also book a table in Luce d’ Oro as a non-hotel guest, provided that the hotel guests have not taken all the tables into consideration. And finally, the restaurant is absolutely underrated with a star!! Is the lock for the testers to be removed? You don't know. The second star is in any case overdue! Note: To whom this article is known, has given good care and deserves an original Sherlock Holmes pipe; I had put the Rezi online already last July, but GG has erased it over time: So now the second attempt.....