"“From 20.02. to 29.03. canadic weeks”, the federal house advertises in one of the display leaflets distributed in the Rhein-Sieg circle. “Bison, elch, ren, salmon, lobster and many other specialties” are promised. we jump on it, I anyway, as I remember tasty elk and renting meat on my Scandinavia tours in young years, my wife is a bit hesitant first. the ambiente das bundeshhäuser is located on the bonner „Schl Sick“ in the district aboveerkassel directly on the Rhineufer. “Land under” is the name of it every year in this excursion. also during our visit vater rhein has risen from his bed, he already swaps at the footpath at the ufer. the restaurant is located on the ground floor of a white painted house with an L-shape built roof floor. the undeveloped roof surface of the building is probably used as a storage area for furniture and equipment in high water. from the restaurant the view of the Rhine goes to the bonner rheinaue, the Bundesgartenschau-Gelände of 1979. the large terrace in front of the house and the adjacent beer garden are well visited in summer, but the hiking and cycling path along the Rhine leads directly past the cottage. High water resistance dominates the overall impression on the inside. the walls are tiled like the floor light brown, partly semi-high, partly even higher. Tables, dark brown, furniture and rectangular wooden pans with flowering and set forging iron gratings, which serve as space dividers, spread the flair of a vintage collection from the seventies. on the occasion of the current Canadian weeks, the room drowns in red-white whispers with the “Maple-Leaf”. even on the tables, “Rudolph, the raindeer” stares the gast. tischdeko “Schützenfest auf kanadisch”, so we perceive the ambiente from our place directly at the windowfront with a view over to the rheinaue. overall despite the optically negatiw high water resistance okay, because what insurance already carries the risks of a restaurant built so close to the water? the service we have reserved. a hearty middle age welcomes us when entering the restaurant and accompanies us to our window. a handful of tables is already occupied, in the course of the evening comes another handful. the man of the service makes his job to our satisfaction. he is friendly, willing to ask out of date, also asks about eating whether it has tasted. but a plus of attention, for example in empty jars, or a question of our satisfaction during eating, we missed. Between “okay” and “good” we see the service performance. Eat and drinks to the menu “Canadian weeks” the restaurant presents a map that is well-bourgeois shaped. chicken soup, fragrant pancakes, carving and shrub max describe the offer. the prices in this map are reasonable and local. On the other hand, the prices in the “Canada Card” for steaks and frying from elch and untilon are significantly higher in the end-twenties, beginning-thirsty euro area. this is not surprising, however, given the local prices for elk and bison meat. the man from the service handed us directly after we have taken place the menus. he lets us time for our choice, but already accepts our first drinks wishes, a small bottle • role stone mineral water 0.25 l to 2.70 € and a • Italian red “Collezione il Mio”, a cuvée from nero d’Avola and merlot, terre siciliane 5,50 € for 0.2 l for my favorite drinks and served for me as the to the **** heel alcohol. the wine has a cherry red color and tastes pleasantly spicy with a fruity note. my dared is enthusiastic and later order another glass of this sinful red wine. We have also made our choices. my wife chooses • elchb “Yukon” with cranberry sauce, mandelbroccoli and kartoffel burin 28,10 € . I order a • chicken soup with egg insert, plus baguette 5,50 € as an appetizer and • elchsteak “Ontario” with green and Kidney beans, half a maispis in honigbutter gard, with potatoes 31 we do not wait too long, and the heart of the service brings us a greeting from the kitchen. Greeting from the kitchen “Great from the kitchen” is a quite noble name for five sweet sticks staudensellerie, möhren, red, yellower and green paprika, which are stuck in a snapsgläschen in crawling fresh cheese. naja, after all, the sticks are more tasty and in any case vitamin richer than the too fresh cheese frequently served baguette slices. so seen – not a bad idea with the sweet. I'll wait a whole thing until my suppe is served. chicken soup with egg inlay, plus baguette the suppe is well prepared. many cute pieces and eggplants swim in the chicken broth, I also find a few chicken pieces. the suppe tastes good. the brot is fresh and crispy. Some guests have now joined, we are waiting for a whole tour. Finally, the herr from the service of my wife serves the elchbraten. elchbow “Yukon” with cranberry sauce, mandelbroccoli and kartoffel burin three frying panes covered with cranberry sauce are more stretchy beside the cartoffel burin and the mandelbroccoli. as a decoration is a little leaf salad and a small bowl with a splash balsamico added. the elchbrate is very delicate and juicy and well drawn in the slightly acidic, red wine-based sauce, which is enriched with abundant cranberries. a very tasty composition, which is accompanied by a quite large portion of potato gratin. the gratin has survived the warm-up phase well, it is creamy, very well seasoned, the potatoes well cooked. the court is completed by the mandelbroccoli from obviously fresh broccoli, which is divided into small toasted and very spicy dressed. the salat is fresh and crunchy, he could have carried a little more balsamico. at the same time I get my elchsteak and a dish with sauce that was not annoyed. elchsteak “Ontario” with green beans and Kidney beans, a half mais piston cooked in honey butter, with American potato wedges sauce in contrast to the ordinary meat slices on the teller of my dearest my steakchen literally disappears next to a plentiful portion wedges and an almost equal bean portion of green bean and kidney beans, on which a half maissled bean. the size of the steak is disappointing, it may have weighed its 150 g. for the price of good 31 euro for the main course it should have been the usual steak size, even if elk meat is high price. the steak is medium cooked, tastefully the difference to a bark steak is not revealed at first bite, but only after a little chew. the flesh is musculoser, in no way tough. as if the fish of the seashore in the textur is lifted off by e.g. sea salmon, then the elk flesh lifts off after my feeling from the bark. after a little chewing also a spicy wild taste comes through. I also try the meat with sauce, a kind of barbecue sauce that is made in the kitchen, as the herr of service on demand confirms us. the sauce is exquisitely prepared, it tastes smokey and very spicy. it naturally overdues the meat taste, but gives the wedges a pleasantly spicy taste. the wedges are perfectly roasted, which is supposed to be American “American potato hedges” at the kartoffel corners, but remains hidden to me. the bean potpourri is also well prepared and tastes good. the maize flask is perfectly cooked, but the taste of honey butter does not come through. to salate everything is said above. our foods are well prepared throughout, and they taste well. the size of my steaks is more likely to be negatiw at the price-performance ratio than when evaluating the feeds. therefore it should be four stars for eating and drinking. the cleanliness tables, cute and scurry are clean, and also the toilets, both the ladies and the herrentoilette. In view of the current corona virus spread, it is also worth mentioning in the toilet that there is a device for disinfecting the hands in the flur to the toilets. the donator would have been better off in the entrance to the restaurant, as it is usual on cruise ships. the gas room is also clean, so four stars for cleanliness. the price-performance ratio of the service of the herrn is more than okay. the kitchen performance does not reflect that in the preparation. the price for the court of my wife may still go to order, but my main court with the ministeak does not justify the price of over thirty euro. with a usual steak size of about 200 g I would have accepted the price. so just two and a half stars remain for the price-performance ratio. that the federal house has not convinced us 100%. Maybe with my ministeak I just got a small pre-portioned steak. I do not want to exclude a recommendation for the federal house. a second visit is not ruled out for us, especially since there are always special events. but we do not give a “hot” recommendation, rather a: “If it should be!”"
Bonn
