Inspirations Menu – Nature&Aroma
Potato and Marjoram
Salad and Forest Flavours
Leek and Mountain Cheese
Springwater Trout, Kohlrabi and Wood Charcoal
Nasturium, Rabbit, Winter Radish
Sunflower Root and "Müritz" Eel, Veal
Beef matured/dried, wild Mushroom, Lichen
Sand carrot and Chicken Skin, Tarragon
Challans Duck and Roasted Cabbage, Walnut
Buffalo Milk and Beets
Oxalic acid, Roasted Koji, Pear
Sandelwood and Wild Rose
It was our second time here and we loved it just as much as the first time.
The menu was full of taste explosions and surprises. Stand-outs were the Potato (it had a potato tea to go along with it), the Rabbit (which was only marinated in garum, so kinda raw-ish), the Beef (had dried and shaved beef heart on top that was amazing). Also the Oxalic acid deserves a mention, even though I am not much of a sweet tooth.
The very, very small criticisms:
One could argue that having a crisp on 3 dishes may be too much repetition. However they were very differently flavoured (Trout, Carrot and Duck) and I am a sucker for crispy texture so it was kind of a win for me.
The sauce with the beef was very intense and I only used it sparingly with the meat so as to not overpower that flavour but as everyone can choose how much sauce they want with it I see no major issue here.
While nearly every dish uses something fermented or even several somethings, it is never overpowering or too "sour" as sometimes is the issue with Andreas Caminada in Switzerland for example.
Overall it was an absolutely totally new experience and showcased cooking as the art form it can be.
by Lime_in_the_Coconut_
1 Comment
Such a change from when I was there a couple years ago. Looks even better honestly. Did you get any wines? I thought the sommelier was absolutely exceptional when I went, and did a great job walking me through some German wines (of which I had 0 familiarity!).