Witwenball Kuche & Wein - Hamburg

The restaurant is highly recommended great, very friendly, attentive, courteous service, high-quality and special food and a very good wine card.

Second Easter menu from Hamburg, this time from the “Witwenball” in Eimsbüttel. The restaurant operated by Julia and Axel Bode has become a place for wine lovers. Although we haven’t been there yet, it’s the first time that I walked along the way when it was awarded with our Cologne living room, “Essers Gasthaus” as Gerolsteiner Wineplace. The focus is on biodynamic, organic and natural wines. So it is no wonder that a bottle of wine is included in the Easter menu, where you can choose between a green Veltliner or a red wine cuvée from the Hungarian winery of the Burgenland winemaker Franz Reinhard Weninger. In addition, we also access a Pinot Blanc from the Birgit Braunstein winery from Lake Neusiedler, which will also accompany us very well for dinner. For the Easter menu, the “Witwenball” offers a three-course menu that can be ordered with meat main course or vegetarian alternative. For 2 people, the package costs 95 euros or 85 euros if you order both versions. The components Although most of the ingredients are vacuumed, they are heated, unlike most others, not in a water bath but directly in a pot. But before we start with it, we start with the Focaccia, which is accompanied by foamed and therefore airy beard butter. There are fermented and very taste-intensive Red Bete. Focaccia Bärlauchbutter Fermented Red Bete The garden herb is very fine and aromatic. As an insert, North Sea Crabs are used, which are used by a fish trader, where they are actually being rigged and not even being swept across the continent, beyond and back again. Since we also order a Veggie version, one naturally assumes that this must also apply to the soup and therefore there are small croutons. In fact, I was interested in the main Veggie course. So the husband must share his crabs with me and I donate him half of my croutons. With both inserts, the soup makes itself so good again. Garden herbs with North Sea crabs and croutons It is Easter and there is also the “Witwenball” menu in the Meat Valley not without lamb. Here it is the comb from the Bentheimer Lamb, a beautifully fat-coated piece, which is excellently suited for praising. And in fact, the fibers can be loosened with ease, so tender it is. The meat is strongly spiced, which additionally lifts the pregnant own taste forward. There is a colourful vegetable made of sugar ore, cabbage, asparagus and carrot. The potato puree gets its impressive green color probably by beard or other herbs. In any case, they give the puree an extra ****. A beautiful idea is also the Rhabarber-Chutney, which contributes a fruity-acidic but also spicy touch. A really excellent main course. Glassed Bentheim lamb comb with spring vegetables, rhubarb and jus When reading the menu, the Morchelsud laughed to the Gnocchi in the vegetarian alternative. He doesn't look as concise as I would have wished. But still I am happy with my court. The gnocchi are fried and as soon as they are slightly browned, the spring vegetables, here supplemented with green asparagus, along with the sauce are added. Even if I didn't expect fresh mullets and I realized that the sauce was drawn from dried mushrooms, I would have had nothing against a slightly creamier and more distinctive taste. But still, this is a very satisfying move. Homemade Gnocchi with spring vegetables and Morchelsud The finish in the glass provides a generous portion of a Panna Cotta. Salt caramel lovers come here to their expense. And so that it does not remain too one-dimensional, there is still a pear ragout as topping and also Crumble, this time a little strong kind of nut butter, must not be missing. A round and successful conclusion. Salt Caramel Panna Cotta with Pear Ragout and Nussbutter Crumble The Easter menu of the “Witwenball” team has clearly shown that you should go there not only because of wine competence. We also liked the food. And if you can see how fantasy and creative you're crossing the lockdown time, the charm factor will rise again. For example, there are regular lunch boxes with five already prepared and woken vegetarian dishes. For almost a complete week you have already finished dishes for just 30 euros. And also that the complete turnover of a Wiener Schnitzel-Take Aways is donated to the employees to increase their short-time work, deserves more than just respect. So if we plan our next Hamburg-Trip with overnight stay (so it should be possible again in this life at some point), the “Witwenball” comes to the To Do list. Promise.

Fine food with first-class service and very good value for money. Thanks for the nice evening.

It was such a great evening! Super food and a super service! Thank you.

The services were super attentive and totally nice... great praise again