Landhaus Wimmelbucker

"The positive way forward, the staff was friendly, the ambience is harmonious, the drinks came quickly, it is clean. The menu is worth it. All too often, the grace is rather cuddly, unloved, just like the showcase in front of the restaurant. If this is already unresolved, you can actually look away from a visit to the locality. The menu of the Landhaus Wimmelbrücker is tastefully designed and balanced in terms of content (this also applies to the showcase where the menu is suspended). In it every guest should find something to his taste. It is not overloaded, a somewhat larger area is dedicated to wild dishes, the housekeeper is hunter. When entering the guest room a neutral smell, neither smell the kitchen or worse, the toilets. The tables were covered and provided with a simple but fresh flower decoration. The effort to create a well-maintained, eager ambience, a well-being atmosphere is obvious and this also succeeds the hosts. Before the ordered dishes were served, we reached a basket with some slices of nut bread and a quark with spring onions. Both delicious. Before I write about the food, the farmhouse Wimmelbrücker has been there for quite a long time, we were there on a Saturday evening, and it was occupied every place (a reservation therefore seems advised to me). These two points actually say nothing but that it cannot be bad here. And one belongs to the group of those who no longer cook at home, who are more privately engaged in ready-made dishes, then one will be satisfied with the bidder. I visit restaurants in the style of Landhaus Wimmelbrücker rather rarely. I was invited. And if you ask yourself who judges here, a passionate connoisseur, who is already working thirty-five years in gastronomy as a kitchen master and kitchen manager. For years my wife and I have preferred to visit the localities recommended by the Guide Michelin. We ordered: Carpaccio vom Rothirsch, with mustard foam and rocket salad on salad set. The portion was small, the must foam was rather a cream. There was no salad set. In addition, four slices of fresh baguette were added. 7/10 points Creams from Hokkaido with pumpkin seeds and cream hood. The cream bonnet had dissolved. I guess the soup was too long in the kitchen. Tastefully it was good. The soup had a good consistency and a fine orange note. 7/10 cream soup from sweet potato with curry and coconut. Here too there was nothing to put, tastefully balanced. 7/10 It is nice that the soups are actually freshly cooked. Sad that you have to mention this, but all too often, convenience products are now used. With a little over 5,00 €, the price of soups is also correct. After the very pleasant start, a main course was followed. Offering fish is difficult at such a location as demand will be rather low. It is legitimate and not unusual in such a case to resort to frozen products. When dealing with them, however, it is important to note a lot, forget about this, fails the preparation. counterproductive is e.g. fast thawing in warm water or not observing the cooking point. When cooking, a lot of craftsmanship is required, otherwise you get something that reminds of straw as a result. Well cooked fish is juicy, usually still slightly glazed and you can also see the structure of the fish. Sea bass fillet on parsley root puree with fine saffron sauce and glazed fingers. Not less than €20.00 and therefore expensive, in case of a merchandise I suspect at less than €4.00. The parsley root puree was freshly prepared. Taste the saffron sauce as such. The seabed completely dry. Potatoes were found on the plate which did not find any mention in the menu. If they had been swung into something dillbutter, they could have been quite happy with them as a supplementary satire supplement, but not so. (picture). Four fresh carrots, unfortunately not glazed professionally. Taking into account the sales price only 3/10 fried zanderfilet under a potato crust on vegetable straw, with Rieslingsauce and potato gratin. The crust soft, the straw soft, the fillet too dry and a lot of burrs. Here, too, price performance was not right, so only 3/10 “Wildererteller” homemade wild roast sausage, wild grillis and wild bread with apple red cabbage and potato puree. Whatever wild grillis are, on the plate they were not able to find (picture). In this judgment, the master of the house uses the sections which occur during the disintegration (e.g. the meat of the abdominal lobe or the meat which sits between the ribs). It is completely legitimate and commercial wise. However, it should be noted that no cartilage or bone fragments are processed. Two of them found themselves in the Fricade. The sausages from their own production were unfortunately completely dry. In the worst case, they may have been placed directly into the frituse from low cooling. In production you should add a lot of fat (green bacon), then the sausages would be more juicy. The spice was uninspiring. A little juniper, Piment, Majoran, marinated meat in a strong red wine and you already have a delicious aromatic wild sausage. The sauce, a disaster. Some brown of penetrant sweetness, possibly of dry figs (to another dish fig sauce was advertised). Too bad it would have to be available enough bones to produce an aromatic wildjus. The court has completely failed. After all, the potato puree was fresh. The red herb unfortunately brown (heated or from the glass). Almost € 10,00 were inappropriate for a court of this quality. 2/10 I gave no answer to the request of the service, whether it has tasted. I also did not exercise criticism, as I would have found it rude to the invitee. Despite my criticism, which is rather directed to the chef, I believe that the “normal” guest will also feel very well looked after in a culinary way. Since many guests, besides the quality, also focus on the quantity of food, make one more important, even the hint that the portions are quite large."