Ristaurante Quattro Passi - Troisdorf

“And if we invite you as our guest for a small walk, we mean a stroll through the fine Italian cuisine.”, the Quattro Passi advertises on his websites. We have been invited to this walk, but we have not reached the finish without stumbling. My wife and I want to make a wonderful autumn day with the Mediterranean cuisine. The autumn sun has been throwing shadows for a very long time when we are in the evening of the 29th. September the Wissem Castle in Troisdorf. Here in the Burghof there are two “incubated” local Italian specialties: the Caffé dell'Arte with, for example, Sicilian cakes and the Quattro Passi with Italian cuisine. The ambience Both locals are located in the courtyard of Wissem Castle, a landmark of Troisdorf, originating from the Merowinger era on the edge of Wahner Heide. If you enter the courtyard area through the main gate located in the west, the view on the left side falls to a modern new building with a large glass front and a pre-built spacious terrace on the north side of the farm. Here, opposite the magnificent manor house in the south of the castle complex, the Quattro Passi resides, while the Caffé dell'Arte offers coffee and cake in an east-facing quarrystone tract. If you sit on the terrace or on the windows of the Quattro Passi, the entire courtyard is in the field of view, with the bright red mansion magnetically attracting the view of the restaurant. The modern exterior appearance of the Quattro Passi continues in the guest room. On a long window front, anthracite-colored wooden tables are arranged on a pedestal with surrounding chairs, the artificial leather seats of which correspond in color to the tables, while the backrests vary between patterned light grey and anthracite. The dark wooden parquet of the Podest floor is found on the ceiling. Separated by a row of pillars opposite the window front, a wide gang with tables and chairs runs parallel to the podium. This gang has a gray stone floor, the ceiling is white painted. The wall of the gang opposite the pillars is lined at head height with a wide mirror band over which a black, slanted-board-like band draws, on which wine offers are presented. Right at the entrance next to the counter there are some more tables with no direct views of the Burghof. The guest room is bright, modern and welcoming. Together with the appearance of the castle complex and the location in a park-like terrain, the ambience deserves five stars and is seen by us as excellent. The service So euphorically we do not judge at the service. We are personally welcomed by the boss. We haven't reserved. He offers us to choose a table for ourselves. We opt for one of the few free tables on the front window on the podium and have free views into the courtyard of the castle complex. Incidentally, a young lady handed us the menus, a permanent map, which also finds itself on the restaurants’ websites linked to Gastroguide, and the “Herbstkarte”. The young lady takes up our first drinks, for my wife a three-quarter liter bottle Tönisteiner (4,90 €). According to my question, the service lady offers me a Colle dei Tigli Bianco del Veneto from Lenotti (0.2 l for 5,90 € for whom I choose. When she takes the drinks, she puts the bottle in my wife's place, but she doesn't care. In my wine a foreign particle floats white, which I cannot identify. The young lady exchanges glass and wine after intensive consideration, it had been plastic from the bottle closure. The young lady is supported by a Lord in the Forties. He's kind too. But friendliness is not enough for a good service. When he serves my wife's food, oil, which will still be reported, drowns from the plate on the floor, a small oil track in the hallway and in front of our table, because the “cameriere” has held the plate a little oblique. The oil trace remains for a while until it is wiped away by the service owner after a note from my wife. We miss a separate knife for the greeting-out of the kitchen cellar. There's no fish knife for my whole Dorade I'm gonna eat. And after serving food we are left alone for a long time. No one from the service asks whether everything is right or whether further drinks would be desired. It is a little much “Laisser-faire” that doesn’t let us evaluate the service as good and also not as usual. There must be a certain portion of attention to friendliness and speed. We give two and a half stars for the service. The constant menu includes the usual repertoire of Italian Ristoranti: Crostini, Antipasti, Insalate, Pasta, Carne, Pesce and Dolce, but no pizzas. “Specialitá legere” offers dishes with kilocalorie (up to 400, up to 600 and up to 800 kcal). Prices are at ‘normal’ level and seem appropriate. In a “autumn card” suitable for the month of our visit, additional, even seasonal dishes are offered. My wife decides – “Mare Monti” with crabs and mushrooms and two supplements (19.90 € from the “autumn card”. Also from this I choose the – whole Dorade royal (about 400 gr. from the oven in white wine lemon marinade and two supplements (21.80 €). My wife would like to dispense with the crabs, instead he would like to have more mushrooms. This change request is easily met. We don't have to wait long for greeting from the kitchen. The lady of the service brings us a silver metal basket with bread and red pesto in a white porcelain bowl. The bread could have been fresher. And it's not warm either. We suspect that it is the 29th. September survived from early to evening. The Pesto rosso is very tasty and finely tuned with herbs. Some other guests are served with dishes in the meantime, but we do not wait longer than felt necessary for our fish dishes. The Lord of the Service balances four plates at our table, two salad plates, the saucer and the dorade plate. Thus it does not remain loaded that not all plates are positioned in the horizontal. From my wife's cunting cellar, oil drowns in the gang and on the podium on which we sit. In retrospect, it is lucky that the transport of the plate led to oil loss. My wife will find later that the cot is floating in a much too large oil lake. On the grey-brown, flat plate marked by the overflowing oil (see image of my wife lies under a chop of fried fresh mushrooms in slices, garnished with cherry tomatoes halves, parsley and slices of rag onions a 180 gram-appreciated tangible piece, besides a pyramid stack of pale rosemary loaf. Sliding across my rectangular, white porcelain plate, a roast-brown gold breed is annoying me, in whose interior lemon slices and rosemary branches give the fish additional flavors. Here, too, pale rosemary apples lie next to the former Mediterranean. On the attached salad plates we see leaf salads, thinly planed fennel, a tomato wand, half zucchini slices, paprika strips, carrot rasp and grapes, marinated with a pale pink dressing and a few drops of balsamico on top. My Dorade is tastefully prepared. She's fried to the point, white, juicy meat. Also my wife's cuff is excellent. However, their euphoria is braked by a still considerable oil salmon under the fish, from colour and taste olive oil, which has a little spice quite well, but here would have been less. The potatoes also reduce the good evaluation of the fish. They're too strong, they just haven't cooked long enough. Because too little fried, they are still really pale. Only on my plate is there a single potato saddle with clear browning traces. The salad is fresh and crisp. Mariniert, however, is quite economical, so that tastefully the impression of a rather laff dressing remains. Finally, my wife takes an espresso (1,90 € , I take a Ramazotti (four hundredths to 3,50 €). The fish is good, more than fine. He deserved his four stars. But these four stars get smeared because of the massive oil use and the solid potatoes. The amuse gueulle can also save nothing here in the evaluation. There are three and a half stars in our eyes for the consumed food and beverages. When paying (only EC card, no credit card, the Quattro Passi donates us two Marsala with Cantuccini. We do not know whether it is usually handled in this way or whether it is considered to be a reparation for the oil surplus communicated to the service and the tensile strength of the potatoes. Cleanliness In the guest room we have not found a lack. The trace of oil goes more to the account of the Laisser-faire service, also the foreign particles in the wine. Plates and cutlery are clean. The staircase to the toilets in the cellar looks “inhabited”, makes no inviting impression. This would help a renovation. The toilets in themselves are renovated and clean. All in all, we give four stars for cleanliness. The price-performance ratio The service can still add a “okay” for an evaluation with “okay”, the consumed foods and drinks exceed a “okay”, but remain under a good assessment. So there is a “okay” for what we got for our money. The conclusion The walk through the Italian cuisine is not completely free of stumbling. The “four steps” that the Ristorante carries in its name and which are shortened from the Italian idiom “fare quattro passi” to symbolize a walk (through the Italian cuisine, as can be read on the restaurant’s websites, have ultimately been only three and a half because the service stumbles and the kitchen can also be added. Now we take the steps to stars: tre stelle e mezzo as a conclusion. A walk, hopefully then stumbling-free, we would try again on occasion, not necessarily again.

“And if we invite you as our guest for a small walk, we mean a stroll through the fine Italian cuisine.”, the Quattro Passi advertises on his websites. We have been invited to this walk, but we have not reached the finish without stumbling. My wife and I want to make a wonderful autumn day with the Mediterranean cuisine. The autumn sun has been throwing shadows for a very long time when we are in the evening of the 29th. September the Wissem Castle in Troisdorf. Here in the Burghof there are two “incubated” local Italian specialties: the Caffé dell'Arte with, for example, Sicilian cakes and the Quattro Passi with Italian cuisine. The ambience Both locals are located in the courtyard of Wissem Castle, a landmark of Troisdorf, originating from the Merowinger era on the edge of Wahner Heide. If you enter the courtyard area through the main gate located in the west, the view on the left side falls to a modern new building with a large glass front and a pre-built spacious terrace on the north side of the farm. Here, opposite the magnificent manor house in the south of the castle complex, the Quattro Passi resides, while the Caffé dell'Arte offers coffee and cake in an east-facing quarrystone tract. If you sit on the terrace or on the windows of the Quattro Passi, the entire courtyard is in the field of view, with the bright red mansion magnetically attracting the view of the restaurant. The modern exterior appearance of the Quattro Passi continues in the guest room. On a long window front, anthracite-colored wooden tables are arranged on a pedestal with surrounding chairs, the artificial leather seats of which correspond in color to the tables, while the backrests vary between patterned light grey and anthracite. The dark wooden parquet of the Podest floor is found on the ceiling. Separated by a row of pillars opposite the window front, a wide gang with tables and chairs runs parallel to the podium. This gang has a gray stone floor, the ceiling is white painted. The wall of the gang opposite the pillars is lined at head height with a wide mirror band over which a black, slanted-board-like band draws, on which wine offers are presented. Right at the entrance next to the counter there are some more tables with no direct views of the Burghof. The guest room is bright, modern and welcoming. Together with the appearance of the castle complex and the location in a park-like terrain, the ambience deserves five stars and is seen by us as excellent. The service So euphorically we do not judge at the service. We are personally welcomed by the boss. We haven't reserved. He offers us to choose a table for ourselves. We opt for one of the few free tables on the front window on the podium and have free views into the courtyard of the castle complex. Incidentally, a young lady handed us the menus, a permanent map, which also finds itself on the restaurants’ websites linked to Gastroguide, and the “Herbstkarte”. The young lady takes up our first drinks, for my wife a three-quarter liter bottle Tönisteiner (4,90 €). According to my question, the service lady offers me a Colle dei Tigli Bianco del Veneto from Lenotti (0.2 l for 5,90 € for whom I choose. When she takes the drinks, she puts the bottle in my wife's place, but she doesn't care. In my wine a foreign particle floats white, which I cannot identify. The young lady exchanges glass and wine after intensive consideration, it had been plastic from the bottle closure. The young lady is supported by a Lord in the Forties. He's kind too. But friendliness is not enough for a good service. When he serves my wife's food, oil, which will still be reported, drowns from the plate on the floor, a small oil track in the hallway and in front of our table, because the “cameriere” has held the plate a little oblique. The oil trace remains for a while until it is wiped away by the service owner after a note from my wife. We miss a separate knife for the greeting-out of the kitchen cellar. There's no fish knife for my whole Dorade I'm gonna eat. And after serving food we are left alone for a long time. No one from the service asks whether everything is right or whether further drinks would be desired. It is a little much “Laisser-faire” that doesn’t let us evaluate the service as good and also not as usual. There must be a certain portion of attention to friendliness and speed. We give two and a half stars for the service. The constant menu includes the usual repertoire of Italian Ristoranti: Crostini, Antipasti, Insalate, Pasta, Carne, Pesce and Dolce, but no pizzas. “Specialitá legere” offers dishes with kilocalorie (up to 400, up to 600 and up to 800 kcal). Prices are at ‘normal’ level and seem appropriate. In a “autumn card” suitable for the month of our visit, additional, even seasonal dishes are offered. My wife decides – “Mare Monti” with crabs and mushrooms and two supplements (19.90 € from the “autumn card”. Also from this I choose the – whole Dorade royal (about 400 gr. from the oven in white wine lemon marinade and two supplements (21.80 €). My wife would like to dispense with the crabs, instead he would like to have more mushrooms. This change request is easily met. We don't have to wait long for greeting from the kitchen. The lady of the service brings us a silver metal basket with bread and red pesto in a white porcelain bowl. The bread could have been fresher. And it's not warm either. We suspect that it is the 29th. September survived from early to evening. The Pesto rosso is very tasty and finely tuned with herbs. Some other guests are served with dishes in the meantime, but we do not wait longer than felt necessary for our fish dishes. The Lord of the Service balances four plates at our table, two salad plates, the saucer and the dorade plate. Thus it does not remain loaded that not all plates are positioned in the horizontal. From my wife's cunting cellar, oil drowns in the gang and on the podium on which we sit. In retrospect, it is lucky that the transport of the plate led to oil loss. My wife will find later that the cot is floating in a much too large oil lake. On the grey-brown, flat plate marked by the overflowing oil (see image of my wife lies under a chop of fried fresh mushrooms in slices, garnished with cherry tomatoes halves, parsley and slices of rag onions a 180 gram-appreciated tangible piece, besides a pyramid stack of pale rosemary loaf. Sliding across my rectangular, white porcelain plate, a roast-brown gold breed is annoying me, in whose interior lemon slices and rosemary branches give the fish additional flavors. Here, too, pale rosemary apples lie next to the former Mediterranean. On the attached salad plates we see leaf salads, thinly planed fennel, a tomato wand, half zucchini slices, paprika strips, carrot rasp and grapes, marinated with a pale pink dressing and a few drops of balsamico on top. My Dorade is tastefully prepared. She's fried to the point, white, juicy meat. Also my wife's cuff is excellent. However, their euphoria is braked by a still considerable oil salmon under the fish, from colour and taste olive oil, which has a little spice quite well, but here would have been less. The potatoes also reduce the good evaluation of the fish. They're too strong, they just haven't cooked long enough. Because too little fried, they are still really pale. Only on my plate is there a single potato saddle with clear browning traces. The salad is fresh and crisp. Mariniert, however, is quite economical, so that tastefully the impression of a rather laff dressing remains. Finally, my wife takes an espresso (1,90 € , I take a Ramazotti (four hundredths to 3,50 €). The fish is good, more than fine. He deserved his four stars. But these four stars get smeared because of the massive oil use and the solid potatoes. The amuse gueulle can also save nothing here in the evaluation. There are three and a half stars in our eyes for the consumed food and beverages. When paying (only EC card, no credit card, the Quattro Passi donates us two Marsala with Cantuccini. We do not know whether it is usually handled in this way or whether it is considered to be a reparation for the oil surplus communicated to the service and the tensile strength of the potatoes. Cleanliness In the guest room we have not found a lack. The trace of oil goes more to the account of the Laisser-faire service, also the foreign particles in the wine. Plates and cutlery are clean. The staircase to the toilets in the cellar looks “inhabited”, makes no inviting impression. This would help a renovation. The toilets in themselves are renovated and clean. All in all, we give four stars for cleanliness. The price-performance ratio The service can still add a “okay” for an evaluation with “okay”, the consumed foods and drinks exceed a “okay”, but remain under a good assessment. So there is a “okay” for what we got for our money. The conclusion The walk through the Italian cuisine is not completely free of stumbling. The “four steps” that the Ristorante carries in its name and which are shortened from the Italian idiom “fare quattro passi” to symbolize a walk (through the Italian cuisine, as can be read on the restaurant’s websites, have ultimately been only three and a half because the service stumbles and the kitchen can also be added. Now we take the steps to stars: tre stelle e mezzo as a conclusion. A walk, hopefully then stumbling-free, we would try again on occasion, not necessarily again.

“And when we invite you as a guest for a small walk, we mean a walk through the fine Italian cuisine.”, the Quattro Passi advertises on his websites. We were invited to this walk, but we didn't come to the finish completely free of stumbling. My wife and I want to make a wonderful autumn day with Mediterranean cuisine. The autumn sun has cast shadows for a long time when we are in the evening of the 29th. September the Wissem Castle in Troisdorf. Here at the Burghof there are two “incubated” Italian specialties: the Caffé dell'Arte with, for example, Sicilian cakes and the Quattro Passi with Italian cuisine. Both locals are located in the courtyard of Wissem Castle, a landmark of Troisdorf, which originates from the Merowinger era on the edge of Wahner Heide. When you enter the courtyard area through the main gate in the west, the view of the left side falls to a modern new building with a large glass front and a prefabricated spacious terrace on the north side of the courtyard. Here, opposite the magnificent manor house in the south of the castle complex, is the Quattro Passi, while the Caffé dell'Arte offers coffee and cake in an eastern quarry. If you sit on the terrace or on the windows of the Quattro Passi, the entire courtyard is in the field of view, with the bright red mansion magnetically attracting the view of the restaurant. The modern exterior of Quattro Passi continues in the guest room. On a long window front, anthracite wooden tables are arranged on a base with circumferential chairs, whose artificial leather seats correspond to the tables in color, while the backrests vary between patterned light gray and anthracite. The dark wooden parquet of the Podestboden is located on the ceiling. Separated from a row of columns opposite the window front, a wide band with tables and chairs runs parallel to the podium. This gang has a gray stone floor, the ceiling is white painted. The wall of the band opposite the columns is lined at the top with a wide mirror band, over which a black, slanted band draws, on which wine offers are presented. Right at the entrance next to the counter there are some more tables without direct views of the Burghof. The room is bright, modern and welcoming. Together with the appearance of the castle complex and the location in a park-like terrain, the ambience deserves five stars and is considered excellent by us. The service So euphorically we do not judge in service. We are personally greeted by the boss. We haven't reserved. He offers us to choose a table for us. We choose one of the few free tables on the front window on the podium and have free views into the courtyard of the castle complex. By the way, a young lady gave us the menus, a lasting map that can also be found on the restaurants’ websites related to Gastroguide and the “autumn map”. The young lady takes up our first drinks, for my wife a three-quarter liter bottle of tinisteiner (4,90 €). According to my question, the maid offers me a Colle dei Tigli Bianco del Veneto from Lenotti (0.2 l for 5,90 €), for which I decide. If she takes the drinks, she puts the bottle in my wife's apartment, but she doesn't care. In my wine a foreign particle floats white what I can't identify. The young lady exchanges glass and wine after intensive consideration, it was plastic from the bottle cap. The young lady is supported by a gentleman in the forties. He's nice too. But kindness is not enough for a good service. If he serves the food of my wife, oil that is still reported drowns from the plate on the floor, a small oil track in the hallway and in front of our table, because the "cameriere" has held the plate somewhat oblique. The oil trace remains for a while until it is wiped off by the service owner after a note from my wife. We miss a separate knife for welcoming the kitchen cellar. There's no fish knife for my whole Dorade. And after serving we stay alone for a long time. No one from the service asks whether everything is correct or whether other drinks would be desired. It’s a little “Laisser-faire” that don’t let us evaluate the service as well as not as usual. There must be some part of attention to kindness and speed. We give two and a half stars for the service. The constant menu includes the usual repertoire of Italian Ristoranti: Crostini, Antipasti, Insalate, Pasta, Carne, Pesce and Dolce, but no pizzas. “Specialitá legere” offers dishes with a Kilocalorie (up to 400, up to 600 and up to 800 kcal). Prices are normal and seem appropriate. In a “autumn card” suitable for the month of our visit, additional, even seasonal dishes are offered. My wife decides – “Mare Monti” with crabs and mushrooms and two supplements (19,90 € from the “autumn Card”. From this I also choose the – completely Dorade queen (about 400 gr. from the oven in white wine lemon marinade and two supplements (21.80 €). My wife wants to do without the crabs, instead he wants to have more mushrooms. This change request is easily met. We don't have to wait until we say hello to the kitchen. The lady of the service brings us a silver metal basket with bread and red pesto in a white porcelain dish. The bread could have been fresher. And it's not warm either. We think it's the 29th. September survived from the beginning to the evening. The Pesto rosso is very tasty and finely tuned with herbs. Some other guests are served in the meantime with dishes, but we do not wait longer than necessary for our fish dishes. The Lord of the Service balances four plates at our table, two salad plates, the saucer and the dorad plate. It is therefore not loaded that not all plates are positioned in the horizontal. From my wife's hunting cellar, oil drowns in the gang and on the podium we sit on. In retrospect it is happy that the transport of the plate led to oil loss. My wife will later find that the cot floats in a much too large oil lake. On the grey-brown, flat plate characterized by the overflowing oil (see image of my wife lies under a piece of fried fresh mushrooms in slices, decorated with cherry tomato halves, parsley and slices of rags onions, a 180 g desirable, tangible piece, next to a pyramid stack of light rosemary leaves. Arranged over my rectangular white porcelain plate, a reddish-brown gold breed, in whose interior lemon slices and rosemary branches give the fish additional taste incentives. There are also pale rosemary apples next to the former Mediterranean. On the salad plates we see leaf salads, thinly planned fennel, a tomato sand, half zucchini slices, paprika strips, carrot rasp and grapes, marinated with a pale pink dressing and a few drops of balsamico above. My Dorade is tastefully prepared. It is roasted to the point, white, juicy meat. My wife's cuff is also excellent. Their euphoria, however, is braked by an even considerable oil salmon among the fish, by the color and taste of olive oil, which has a little spice quite good, but here would have been less. The potatoes also reduce the good evaluation of the fish. They're too strong, they just didn't cook long enough. Because too little fried, they're still really pale. Only on my plate there is a single potato saddle with clear brown tones. The salad is fresh and crisp. Marinated, however, is quite economical so that tastefully the impression of a rather pale dressing remains. Finally, my wife takes an espresso (1.90 €, I take a Ramazotti (four hundred to 3,50 €). The fish is good, more than fine. He deserved his four stars. But these four stars are smeared by massive oil and solid potatoes. The Amuse Gueulle can also save nothing here in the evaluation. There are three and a half stars in our eyes for the consumed food and drinks. When paying (only EC card, no credit card, the Quattro Passi donates us two Marsala with Cantuccini. We do not know whether it is usually handled in this way or whether it is considered a repair for the oil surplus, which is communicated to the service and tensile strength of the potatoes. Cleanliness In the guest room we found no lack. The oil trace goes more to the account of the Laisser-Faire service, also the foreign particles in the wine. Plates and cutlery are clean. The stairs to the toilets in the cellar sees "inhabited", makes no inviting impression. This would help a renovation. The toilets in themselves are renovated and clean. All in all, we give four stars for cleanliness. The service can add a “okay” for an evaluation with “okay”, the consumed foods and beverages exceed a “okay”, but remain under a good assessment. So there is a “okay” for our money. Conclusion The walk through the Italian cuisine is not completely free from stumbling. The “four steps” that the Ristorante carries in its name and which are shortened by the Italian idiom “fare quattro passi” to symbolize a walk (through the Italian cuisine, as you can read on the restaurant’s websites, are only three and a half years because the service stumbles and the kitchen can also be added. Now we take the steps to the stars: tre stelle e mezzo as conclusion. A walk, hopefully then stumbling-free, we would try again, not necessarily again.

“And when we invite you as a guest for a small walk, we mean a walk through the fine Italian cuisine.”, the Quattro Passi advertises on his websites. We were invited to this walk, but we didn't come to the finish completely free of stumbling. My wife and I want to make a wonderful autumn day with Mediterranean cuisine. The autumn sun has cast shadows for a long time when we are in the evening of the 29th. September the Wissem Castle in Troisdorf. Here at the Burghof there are two “incubated” Italian specialties: the Caffé dell'Arte with, for example, Sicilian cakes and the Quattro Passi with Italian cuisine. Both locals are located in the courtyard of Wissem Castle, a landmark of Troisdorf, which originates from the Merowinger era on the edge of Wahner Heide. When you enter the courtyard area through the main gate in the west, the view of the left side falls to a modern new building with a large glass front and a prefabricated spacious terrace on the north side of the courtyard. Here, opposite the magnificent manor house in the south of the castle complex, is the Quattro Passi, while the Caffé dell'Arte offers coffee and cake in an eastern quarry. If you sit on the terrace or on the windows of the Quattro Passi, the entire courtyard is in the field of view, with the bright red mansion magnetically attracting the view of the restaurant. The modern exterior of Quattro Passi continues in the guest room. On a long window front, anthracite wooden tables are arranged on a base with circumferential chairs, whose artificial leather seats correspond to the tables in color, while the backrests vary between patterned light gray and anthracite. The dark wooden parquet of the Podestboden is located on the ceiling. Separated from a row of columns opposite the window front, a wide band with tables and chairs runs parallel to the podium. This gang has a gray stone floor, the ceiling is white painted. The wall of the band opposite the columns is lined at the top with a wide mirror band, over which a black, slanted band draws, on which wine offers are presented. Right at the entrance next to the counter there are some more tables without direct views of the Burghof. The room is bright, modern and welcoming. Together with the appearance of the castle complex and the location in a park-like terrain, the ambience deserves five stars and is considered excellent by us. The service So euphorically we do not judge in service. We are personally greeted by the boss. We haven't reserved. He offers us to choose a table for us. We choose one of the few free tables on the front window on the podium and have free views into the courtyard of the castle complex. By the way, a young lady gave us the menus, a lasting map that can also be found on the restaurants’ websites related to Gastroguide and the “autumn map”. The young lady takes up our first drinks, for my wife a three-quarter liter bottle of tinisteiner (4,90 €). According to my question, the maid offers me a Colle dei Tigli Bianco del Veneto from Lenotti (0.2 l for 5,90 €), for which I decide. If she takes the drinks, she puts the bottle in my wife's apartment, but she doesn't care. In my wine a foreign particle floats white what I can't identify. The young lady exchanges glass and wine after intensive consideration, it was plastic from the bottle cap. The young lady is supported by a gentleman in the forties. He's nice too. But kindness is not enough for a good service. If he serves the food of my wife, oil that is still reported drowns from the plate on the floor, a small oil track in the hallway and in front of our table, because the "cameriere" has held the plate somewhat oblique. The oil trace remains for a while until it is wiped off by the service owner after a note from my wife. We miss a separate knife for welcoming the kitchen cellar. There's no fish knife for my whole Dorade. And after serving we stay alone for a long time. No one from the service asks whether everything is correct or whether other drinks would be desired. It’s a little “Laisser-faire” that don’t let us evaluate the service as well as not as usual. There must be some part of attention to kindness and speed. We give two and a half stars for the service. The constant menu includes the usual repertoire of Italian Ristoranti: Crostini, Antipasti, Insalate, Pasta, Carne, Pesce and Dolce, but no pizzas. “Specialitá legere” offers dishes with a Kilocalorie (up to 400, up to 600 and up to 800 kcal). Prices are normal and seem appropriate. In a “autumn card” suitable for the month of our visit, additional, even seasonal dishes are offered. My wife decides – “Mare Monti” with crabs and mushrooms and two supplements (19,90 € from the “autumn Card”. From this I also choose the – completely Dorade queen (about 400 gr. from the oven in white wine lemon marinade and two supplements (21.80 €). My wife wants to do without the crabs, instead he wants to have more mushrooms. This change request is easily met. We don't have to wait until we say hello to the kitchen. The lady of the service brings us a silver metal basket with bread and red pesto in a white porcelain dish. The bread could have been fresher. And it's not warm either. We think it's the 29th. September survived from the beginning to the evening. The Pesto rosso is very tasty and finely tuned with herbs. Some other guests are served in the meantime with dishes, but we do not wait longer than necessary for our fish dishes. The Lord of the Service balances four plates at our table, two salad plates, the saucer and the dorad plate. It is therefore not loaded that not all plates are positioned in the horizontal. From my wife's hunting cellar, oil drowns in the gang and on the podium we sit on. In retrospect it is happy that the transport of the plate led to oil loss. My wife will later find that the cot floats in a much too large oil lake. On the grey-brown, flat plate characterized by the overflowing oil (see image of my wife lies under a piece of fried fresh mushrooms in slices, decorated with cherry tomato halves, parsley and slices of rags onions, a 180 g desirable, tangible piece, next to a pyramid stack of light rosemary leaves. Arranged over my rectangular white porcelain plate, a reddish-brown gold breed, in whose interior lemon slices and rosemary branches give the fish additional taste incentives. There are also pale rosemary apples next to the former Mediterranean. On the salad plates we see leaf salads, thinly planned fennel, a tomato sand, half zucchini slices, paprika strips, carrot rasp and grapes, marinated with a pale pink dressing and a few drops of balsamico above. My Dorade is tastefully prepared. It is roasted to the point, white, juicy meat. My wife's cuff is also excellent. Their euphoria, however, is braked by an even considerable oil salmon among the fish, by the color and taste of olive oil, which has a little spice quite good, but here would have been less. The potatoes also reduce the good evaluation of the fish. They're too strong, they just didn't cook long enough. Because too little fried, they're still really pale. Only on my plate there is a single potato saddle with clear brown tones. The salad is fresh and crisp. Marinated, however, is quite economical so that tastefully the impression of a rather pale dressing remains. Finally, my wife takes an espresso (1.90 €, I take a Ramazotti (four hundred to 3,50 €). The fish is good, more than fine. He deserved his four stars. But these four stars are smeared by massive oil and solid potatoes. The Amuse Gueulle can also save nothing here in the evaluation. There are three and a half stars in our eyes for the consumed food and drinks. When paying (only EC card, no credit card, the Quattro Passi donates us two Marsala with Cantuccini. We do not know whether it is usually handled in this way or whether it is considered a repair for the oil surplus, which is communicated to the service and tensile strength of the potatoes. Cleanliness In the guest room we found no lack. The oil trace goes more to the account of the Laisser-Faire service, also the foreign particles in the wine. Plates and cutlery are clean. The stairs to the toilets in the cellar sees "inhabited", makes no inviting impression. This would help a renovation. The toilets in themselves are renovated and clean. All in all, we give four stars for cleanliness. The service can add a “okay” for an evaluation with “okay”, the consumed foods and beverages exceed a “okay”, but remain under a good assessment. So there is a “okay” for our money. Conclusion The walk through the Italian cuisine is not completely free from stumbling. The “four steps” that the Ristorante carries in its name and which are shortened by the Italian idiom “fare quattro passi” to symbolize a walk (through the Italian cuisine, as you can read on the restaurant’s websites, are only three and a half years because the service stumbles and the kitchen can also be added. Now we take the steps to the stars: tre stelle e mezzo as conclusion. A walk, hopefully then stumbling-free, we would try again, not necessarily again.