Es:senz - Full Menu

Food: 5 Service: 5 Atmosphere: 5 read more Food: 5 Service: 5 Atmosphere: 5

3 stars??? Unfortunately, I can't fully agree with the guests' enthusiastic reactions. Maybe I was just unlucky that evening, no matter what, but still very ann... read more 3 stars??? Unfortunately, I can't fully agree with the guests' enthusiastic reactions. Maybe I was just unlucky that evening, no matter what, but still very annoying and a shame for all the money. The menu begins with a brilliant prologue: APERO es:senz and AMUSE BOUCHE. Seven sensational delicate delicacies with a wide variety of textures, subtly composed aromas, highly professionally coordinated and imaginatively presented a spectacle of creativity. If only it had continued like this! The 1st of 8 courses of the CHIEMGAU GOES AROUND THE WORLD menu, a slice of amberjack in exquisite sushi quality with N25 CAVIAR. The entire crew tried all types of caviar available worldwide, says Mister Overmotivation, the only exception to the extremely friendly and pleasantly unobtrusive service team, and opted for the harvest from sturgeons grown in breeding tanks in the Tibetan highlands 25th parallel north . live, decided. Well, I was excited to see what the caviar party brought to the kitchen. And indeed, a fine grained, creamy, completely tasteless caviar! 2nd course: LANGOSTINO land lobster in a frothy beurre blanc with a delicate wasabi aroma. You probably don't want to expect too much spiciness or even salt from your guests, but I would have preferred the “bonsai lobster” to be at least cooked bug No. 1. “Hey man, there’s a bug in every star menu,” said a well known, friendly and blunt Berlin star chef. 3rd course, another catch from the water: an exquisitely prepared TURBUT. However, I didn't really understand the culinary intention of the fatty slice of LARDO on the flatfish. Perhaps a reminiscence of the no frills cuisine of the north: Finkenwerder style plaice with bacon. 4th course: REFRESHING: A tiny flower head of the PARACRESS, known in this country as tingling herb. It is placed on the tongue, which actually causes a fun tingling sensation at first, but then a long lasting sharpness with a frightening numb feeling. This is cleared with CHAMPAGNE, but it takes time. 5th course: POLTINGER LAMM, a powdery pink elastic cube miniature 3 x 3 x 3 cm bug No. 2. Had the kitchen run out of meat? Even the flowers and herbs cleverly tweezed onto the large plate could no longer distract from this. Accompanied by sour slices of LAMB TONGUE gasp. 6th course seamless transition into another miniature: a slice of GOAT CHEESE. 7th course: An adventurous tête à tête with velvety creamy, opulent fatty SAFFRON ICE CREAM, which bathes in thick SEED OIL and naturally suffers culinary shipwreck bug No. 3. Why has this completely unsuccessful oldie been so persistent for two years? on the map? 8th course the furious epilogue: FRUITS and PETIT FOUR, a fascinating spectrum of sophisticated patisserie all delightful and satisfying. Overall, a highly motivated, experimental collective kitchen effort. But, in the next “season” someone should take over the lead again, focus consistently on the product and develop their own unique signature, without gimmicks. Doesn't the reduction to the essentials, flawlessly prepared, show true skill? The serviceable ensemble will also be grateful for freeing themselves from the supposedly conditioned and capricious expectations of some critics and guests. The Netflix junkies “Chef’s Table” among the gourmets know about the effort it takes to create authentic and exciting dishes at the level of haute cuisine. But they also compare. Kafkae