Teléfono: +4991123220,+499112322622
Dirección: Bahnhofstr. 1-3, 90402, Nuremberg, Germany
Ciudad: Nuremberg
Menú Platos: 26
Reseñas: 393
Sitio Web: http://www.brasserie-nuernberg.com/
"Prices like the Great Recently I visited the Brasserie at the Grand Hotel, le Meridien. My first impression of the five-star hotel restaurant/brasserie was really amazing, generous design, lots of marble, silver and the ingenious atmosphere. Immediately I was helped out the coat and that was tied clean in a closet. Then I was brought to the table by a waiter. The selection of the menu is not huge, which I would like to see as extremely positive. But what I expect in such a house is the question of an aperitif, even if there is the bar you have visited before. No, I'm sorry, nothing happened. After the question of a regional/French Winzer cult, the name Geldermann was named to me. Well, I'm not from Franken, but nevertheless I know that Geldermann comes to Breisach and is therefore a bad champagne. I chose a glass of Silvaner from the area. For starters, I chose the Scallops in Knusperpanade with Rucola for a proud 14 Euro, which were very beautifully presented and very delicious. There is the only minus point for the onion bag, which was sufficient and not harmonized with the other components. I chose surfing and lawn for 35 euros. A beef fillet that corresponds to the lobster on a cognac pepper sauce, artichoke cubes and small potatoes. A glass of red wine Domina a Franconian wine speciality. Here would have been the waiter's question as if they had liked to fried the fillet Unfortunately that didn't happen. Okay. There was a point on the table, as it probably loves most. The whole preparation was tastefully perfect, the fillet was very tasty and delicate. The modest amount of lobster, on the other hand, is somewhat hard, which is the suspicion that it is a freezer. For dessert I chose a French cheese dish for a proud 17 Euro, on the one hand, as I still had a lot of red wine in the glass and on the other hand not so sweet. The much too large cheese plate (as Dessert would reach half, at a cheaper price) was brought to the table, abundantly decorated with grapes and figs. When the waiter just wanted to leave the table, I was still worried to know what cheese would be. Unfortunately, he could not give me final information except that the cheeses come from different regions of France. Even after interviewing the chef, I didn't get any better information. I find that, not for this price and not for the picture of this house, that not even the chef knows what's on the plate. The cheeses were all very good and ripe. Besides the two hard cheeses, I could see the varieties. Here is a small tip: a cheese plate is subject to a certain order. Talk the cheese according to the original principle. i.e. the mild first, followed by the review. The expert in the kitchen who dressed the dish should know that (Basic)! Conclusion: I have here for a three-course dinner incl. Water and espresso (one person) left 100 euros, which I do not find very. For this price level, however, I expect a professional, trained and informed service that will be presented by service/kitchen management about the details. Since the restaurant was completely occupied (maybe 20 guests) the stress factor cannot be claimed here. Finally, there was always support from other professionals."
Todos los precios son estimaciones en menú.