Vai - Lübeck

The restaurant offers very good food and some creative interpretations. However, in respect to the price of the restaurant, these are performed not well...

Vai is a great place for lunch or dinner. The chef is very creative and the food is always wonderful. The core menus items are good but look for the...

I had my meal in the courtyard, which was very pleasant on an August evening. The indoor seating also looked good, but I was lucky that they had an available table in the courtyard area for me, although I had not booked in advance. Beautiful relaxed and friendly atmosphere There was a very demanding selection of tasty dishes on the menu (their website has the menu if you want to see it especially useful if your German is as limited as my) All dishes I had were served in good time and were very well prepared and presented The white German beer I had was good, but I forget it's name Excellent, efficient and friendly service from both waiters and waiters starters was a delicious salad with pine nuts and a delicious dressing. The table also had bread with three blows, which was so beautiful I ordered a second bowl of bread during the meal. Coq au vin in a cream sauce with Pommes Dauphins (dauphinoise potatoes) was the main meal. I've ever eaten. For dessert the strawberry (earberry) tiramisu stracciatella balsamico eis (ice cream) was absolutely delicious. It was tempting to ask for another to the refrigerator of the hotel room I also had a coffee crema, with some milk Although it was the most expensive meal I had in Lübeck, it was definitely worth every euro! The whole experience was excellent, I highly recommend it, unless you unfortunately have only a limited budget

I visited on two successive nights both the restaurant and the bistro, and both are great in their own right. The restaurant is more refined (the scallops were especially good with chanterelles) but the bistro is more budget friendly. Special note for the perfectly cooked scallops and fish, especially the ray!

Here too, I would like to close a small gap in the GastroGuide contribution repertoire for the old Hanseatic city, although I again apologize for the fact that the actual visit has long been back. The restaurant Vai has long been a fixed size of Lübecker Gastronomy in the most famous shopping street in the old town island, the Hüxstrasse (usually only “Hüx”). The cuisine offered here should always be the finer way and brought some “assette” to the restaurant in the red guide. Almost exactly three years ago I wanted to make a picture of the actual quality and create an individual menu according to my taste from the map. A wish I liked. The restaurant offers a modern ambience that has not changed until today. There is also the possibility to enjoy the fresh air in the courtyard wind and silent meal. The one or the other element that makes the interior look more “more lively” would certainly be desirable, but as is the case with the old listed houses in the center, the space available to the institution is also clearly limited from the beginning. The court. At first came a small baguette with salted butter (both in good quality with a small greeting from the kitchen on the table. This was a cream of red prayer to which a few couscous beads and a sweet potato chip were melted. The bite and light sweetness through the chip and the couscous fit well to the earthiness of the red-bete cream, which even unfortunately came a little watery and can become more intense. In addition, the fact that no spoon was added to greeting was cumbersome, so most cream had to stay in the small bowl. Baguette with salted butter Amuse Bouche as cream of red bete with couscous beads and sweet potato chip. The actual menu then began with roasted Calamari, which were accompanied by a pineapple cahutney. Other components were Pak Choi and small, crusty garlic cubes. Some Bart Pesto should round off the appetizers. Both the tubes and the catching arms of small squids had a great consistency and were by no means tough. The slightly sweet-saure pineapple gave them an Asian note that the Pak Choi also matched. The spice of garlic was also dosed attractively and the crispy cube added some bite. Only the Bärlauch-Pesto did not appear tastefully. Calamari Ananaschutney Mediterran now presented the carpaccio of cattle from the USA. Rucola and glazed Parmesan were also responsible for this Mediterranean touch. In addition, fine slices of the mushroom and a thin roasted baguette slice were on the plate. The meat was nicely thin and evenly cut and flavored with some pepper. A Balsamico dressing rounded off the rocket. The crispy bread slice and mushrooms made a welcome change of very delicate beef with its firm consistency. For my taste, however, the Parmesan was used significantly too sparingly, with which, as in the first course, an expected flavor component of the shell was lost again. Carpaccio from the US-Beef Rucola Parmesan Feiner drove with the mussels into the asparagus fribanks. The scallops were slightly fried and so still glazed inside, with almost one tick already too raw and could have worn much more roasted staromas for my taste. The asparagus had a perfect bite and found suitable partners in small tomatoes, onions and carrot cubes. Something thyme, parsley and, above all, crustacean foam gave a light wort, which was well suited for the tastefully quieter scallops. As I said, a few more red staromas in the bowls and the court would have earned full score. Jacobsmuschel Spargelfrikasse In the 4th course the Coq au Vin now joined the meat main course of the individual menu. It was refined by a risotto with saffron, as well as some spring onions, small champignons and red peppers. The spring cattle were always nicely juicy and the Risotto pleasantly creamy. The red wine sauce kept exactly what the name of the traditional French plate from the tasteful depth. Also on the Risotto the announced note of the saffron was quite to taste. This classic was very well presented and prepared. Coq au Vin Saffron-Risotto The truly imperial conclusion should be given by a European lobster who was given as a noble partner with Kaiserschoten, Onions, Pak Choi, a truffle potato salad and a Beurre blanc. The lobster itself was already able to convince with fleshy yet delicate consistency. The crunchy Kaiserschotes, onions and Pak Choi gave a little more chewing resistance. Also the Beurre blanc was nicely related and with its bright white wine aroma also a striking partner for the lobster. The potatoes were not too soft, but the truffles could be used here (sometimes again a little stronger and better tasteful. Nevertheless accredit the completion of the menu. Hummer Kaiserschoten truffle potato salad I was operated this early evening by two young ladies who always appeared attentive and polite. Regarding my questions about the dishes offered, she also wants to ask in the kitchen. I also found very pleased that even the cook came to the table after the second walk and asked for a few words about the Coq au Vin and the lobster. Only I as someone who is always very interested in the composition of the dishes offered, this personal contact is always very happy. Overall, the Vai offers a somewhat more demanding gastronomy in a pleasant atmosphere. There was nothing in service to complain, as mentioned. With regard to the kitchen, however, I have to give up some stars in view of the claim made by the prices, since especially the appetizers in certain ingredients of the dishes lacked the tasteful intensity and thus completely failed. For the basic idea that corridors liked, there was often little lack to make it perfect for my impression. With a price of 89 € for this individual 5-speed menu, I also have to rate it accordingly at the price-quality ratio. Nevertheless, I would also recommend the Vai to anyone interested in a tasty and stylish evening and also spending a little more money. I very much hope this is still valid today.