"for the quick reader: very creative cross over kitchen super presented, a strong kitchen team conjures up at the heart and a strong service team gives everything, so that the hospitable feels comfortable and all this in a modern unconventional ambiente. phillip schneider was named “Ascending of the Year” in 2017 by the magazine “Der Feinschmecker”. at the time the critic “Siebecko” wrote, citation: “He has made a mark from his name “Schneider”: in his creative chefatelier, however, not with cutting tool, but with cooking tools to make “cut” “taylored food” kitchen from high quality fresh products of the season, interesting seasoning and various new cookers. in-house parking directly in front of the house. the restaurant itself is attached as a flat building next to the hotel “Ambiente” and has a beautiful “Biergarten” both in front of the restaurant entrance via sunshade furnished seating places and behind the restaurant. ambiente: After entering the restaurant you pass through a long flur past the kitchen and enter the actual restaurant area. left hand guides a staircase to the hotel incl. bar, in the restaurant area dominate in the corners three large wood gondolas ideal for “lovers” or “coming couples” , ca. 30 seats at 2 he and 4 he tables are generously distributed in the room, so that no close between the tables arise. modern and creatiw the facility. dark bar parquet on the floor. predominantly bright walls, equipped with modern paintings, a high airy ceiling, on which alu-colored ventilation pipes wind, the whole looks like a loft. in between each large-format bright lampshades, all bordered by a light band, which throws changing light colors into the space. Golden lacquered heat sink and gold heavy curtains on the floor-length windows. unconventional, comfortable and padded chairs with armrests. all two tables can be variably assembled into larger table groups. the tables with medium-grey tablecloths, partly covered with material runners. a vase with fresh flowers today tulips, a wind light as well as with broth plates, white fabric napkins, cutlery and glasses covered. the wind lights are lit and spread a cozy atmosphere in the restaurant area. a window gives the view into the restaurant kitchen. a sideboard for the service. the service: we were greeted by the young phillip Pruss, our all-sided popular restaurant manager and sommelière tsakiridis sat on the autobahn in stau, as told us philipp schneider who immediately took over her job in the restaurant and constantly changed between the kitchen and restaurant area. the young phillip Prusss served us friendly and polite, somewhat reserved, but good in the advertising of food and drink. we felt good. the good service: phillip preuß a small highlight when serving the food: at the same time with the chef phillip schneider served us his new sous chief sven wesholek the ordered main dishes. sven wesholek is currently presenting itself in the television show “Top chef Germany” in sat1 quite successfully. the kitchen brigade with philipp schneider re. and sven wesholek 2. w. re., participants at top chef germany sat1 and here again a repetition from my last rezi: “That the restaurant guide on the last side of the diner card explicitly thanked for the many “Helferlein” from cuisine and service, I find, is a very good gestic and imitate. because without this brigade in kitchen and service, a restaurant cannot provide as good services as we could experience it today! here they all work hand in hand!” dips: from the clear menu we chose our personal “menu by measure”: before there was amuse and amuse bouche: first in a small wooden box fresh self-baked brot sourteigbrot and knäcke with two kinds of dips foamed and selbs beaten salted butter served. already here a delicious taste start. in advance: fresh self-baked brot with self-suffered butter and foamed then two romanasalatherzens with pocket cancer tartar, watermelon and dehydrated yogurt were served in a small round glass bowl on small black siss stones. the romanaherzen tasted very refreshing with these small tasty ones upstairs. amuse: romanaherzsalat, pocket cancertatar, melone, dehydrated yogurt as amuse bouche was served in a brown ceramic dish a fertilizer with sous vide garden heap, egg yolk, mimmolette, roasted brotchips and a ferbsensud. very attractive and also here a true palate amuse bouche, draught with sous vide garden gartenerbsen, mimolette, brotchipfs, foxensud now it went to the selected spits: fjordforelle: on a small black dish lay an extremely fresh tasting piece of fjordforelle, daneforelle €12.00 Cartoffel, bearded asparagus, portulak, fermented honey: on the side presented on a bright glazed ceramic dish three fermented and grilled white pieces of asparagus with heads, doubled by portulak mousse with fresh portulak leaves and a sauce of creamy portulak and fermented honey. spargel, portulak, fermented honey stubborn chicks, old brot, meadow herbs: two breast parts from the stubborn chick, a ballantine from the stud chick, a noodle, doubled by roasted small broth slices, all framed by a delicious concentrated fond and up-strewed dehydrated wild herbs. all around, it was the food of my accompaniment that immediately triggered energization! 25,50 € stubborn, old brot, meadow herbs an intercourse: a wonderfully creamy sorbet under inlaid kamille blossoms and sour kle leaves received us as a delicious refreshment before the next main course. wonderful! intercourse: sour-clean sorbet milk-ferkele, fennel, black garlic: as if it were not enough the aromenelevation: a bubble lobe of the milk-ferkele rolled to a pancetta, beautifully roasted and aromatized, with it a clecks black garlic-farce and a cleck-inched jus, with a quarter of roasted fchels there was an excellent boiled frying sauce from the milk skeleton. the taste uncommonly intense aromatic,easy delicious! 4 floor menu 74,00 € milk fennel, fennel, black garlic of the original idea of a dessert was immediately put aside due to this variety of aromas, that would be good too much and the balance would have shown again “Error” . the conclusion: the – suitable for the cutter – in a small cheeked sweetnesses, still found a small can cherry on the outside the crowning conclusion: sweetness and homemade eggplant sweets served in a small cheese drink: selters medium 0.75 l to 5,90 € pinot noir rosé brut, crémant d’Alsace ac grand c 0.1 l to 9,50 € very well cooled 1 alcohol-free cocktail 6,90 € 0.1 l greyburgunder, dr. heger, 6,00 € this quality in every sight is not common in there mouth. for what was offered to us a very moderate price performance ratio. my rating: 5 – absolutely 1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise”"
Dortmund
