Restaurant Bar Meilenstein - Luebeck

The beautiful patrician house has been known for some time as a non-profit non-profit in the Königsstraße, opposite the church of Jacobi, a contact point for fine spices and fine drinking in the same ambience. However, after the cinnamon closed its doors last year, this great place was unfortunately not long unused. Fortunately, the team around the Milestone restaurant also joined the culinary claim of the predecessor and wanted to ensure that no hole is torn into the fine dining offer of the city centre. Of course, the restaurant was also at the top of my regional culinary to do list, because with such a self-confident name I also want to find out what is behind it. It is not a bad omen that, for example, the deputy head of the former “Zimberei” remained faithful to the house under a new name and direction and now wants to go the next step on the head of his cooking career as a cook. Outside view. Interior view. Interior view. The large rooms with high ceilings offer many possibilities to design a noble frame and ambience. This is also very good for my feeling to use and fill. Cubic lamps offer pleasant lighting, as well as the high-quality and massive furniture for a clear line. This also contributes to the balance of gray and dark blue wall color and the same contrast in color with the chairs and armchairs. In the final Christmas season you have also found an appealing and not excessive decoration with wreaths, lights and fir branches. I also remember that due to the contrast of the noble seating areas in a slightly antique style with the armchair corners on a fluffy carpet, the ambience creates both a noble but also relaxed and ruthless atmosphere. The interior therefore pursues a visible idea and is well suited for me. For the sanitary area, the restaurant uses the room that belongs to the venue of the “Jointers”. However, due to the location in the cellar it is easy to find, possibly the only one is not barrier-free here. The large courtyard on the back of the building is also worth mentioning. Both large events and individual visits in the warm seasons offer plenty of space, green and tranquility. In the current season, the events are naturally inside and due to the early darkness I can also not share any impressions. In the early evening in November, a young lady and the owner, also very young, took care of the service of the guests. Already at the reception I was kindly greeted and could choose a two table at the empty place. During maintenance, the respective corridors were very well described and additional requests were also answered to me. During the evening she continued with the ambience of appealing goodness and also asked the current satisfaction. I would have liked to have had a little more attention because, as I sort my wardrobe myself, I have always taken care of the filling of my waterglass myself. Of course, this is nothing dramatic, but in many other restaurants I visited, this “fine dining” area was completely different and I cannot neglect the comparison. The menu of the milestone shows with la carte dishes such as “Ji Hao Lach’s Black Root Feldsalat Potato”, “Hirschrücken Bretzelknödel Maronen Preiselbeere” or “Kubismus Ziegenkäse Bete Pflaume Rosenkohl Meerrettich” an orientation that is common today, based on classic French cuisine, but these are modern and enthusiastic. In order to personally give me a good look at the quality and awareness of the taste, I decided on the possibility of a menu during my visit. There is an additional page in the menu where the individual courses are listed (appearants, soup, intercourse, main course and dessert). Each combination is possible between 3 6 gears and is also individually inexpensive. As I have often seen, I also asked myself with this menu whether I can choose a combination outside the line in which the dessert is replaced by another appetizer or an intermediate. This request was unfortunately confirmed by the service team after consultation with the kitchen. My chosen 4 course menu then met with a price of €68.00. Classically, the table top must not be missing at the beginning. Table top: Baguette (classic with pumpkin seeds), herbal salt, herbal butter, olive oil. This included two wheat baguette variants in classic form and supplemented with pumpkin seeds. Both were still warm and at the same time red, airy crust. The variant with the pumpkin seeds was by the additional bite, but also tastefully more than the classic baguette that came a little fad. Unfortunately, a herbal butter had a refrigerator temperature and was therefore not common. Tastefully the herbs could not wear, but the salt content was very pleasant. The combination of the additionally served olive oil and herbal salt on bread definitely made more fun. After a short waiting period, the entrance to the actual menu gave a greeting from the kitchen with which the kitchen set a first exclamation mark purely visually. Amuse Gueule: Pomelo Artichokes Tartar under Port Wine Gel Spiral with Apple Thymian Gelee and smoked duck sink. A “Tartar” of Pomelo and Artichoke can be found under a spiral jelly with port wine. For this purpose, hops of apple thyme and pigs were melted by smoked duck sinks. The tasteful idea seemed to be a fruity sour apple and port wine in a contrast of herbal bitter Pomelo and artichoke, adding salt and cordiality to ham. Even if there is perhaps only the somewhat very robust jelly that should be challenged by craftsmanship, the tasteful surprise of the optics could not be justified. For example, put too little intensity in the jelly, so the only tastes were the crisp “tatar” and ham. Since the former also came quite mild, but at least no unpleasant bitterness. It was a pity because there was more potential for me, but that was just the small start of the actual menu. The first official walk of the menu turned around the pumpkin, after the season. Thus, all 3 most famous varieties (butternut, Hokkaido and Muskat pumpkin) should contribute to this melange. “Kürbis Panna Cotta: Butternut Pumpkin Hokkaido Muscat Pumpkin Core Oil Parmesan” The claim for an eager and creative look that began in the kitchen was now also impressive in the first appetizer for such a restaurant category. The “Wolke” from pumpkin Panna Cotta, unlike the jelly from the amuse, had a perfect consistency with durability, but also airiness. Also tastefully the mild sweet pumpkin came here. With crispy Parmesan pumpkin core chip, a beautiful contrast in texture and taste was obtained. I had a sphere of pumpkin and Cointreau burst in my mouth on the display of the serviator. This “Prunk” effect also worked very well. But again the gustatory impression could not stand there, because under the alcohol there was no taste for me. Unfortunately, the half moons of the plastered pumpkin are also present in the aroma, although it could fall again from the consistency with bite and cream. A pumpkin dust and core oil unfortunately grew up in the components without noticeable taste contribution. As with greeting from the kitchen, my palate could not be as satisfied as my eye, since in particular the intensity, but this time something lacked the balance. From the next hike I hoped for a bit more of a whim for the taste buttons, after the cold kicks it should be a chubby warm soup. The celery-cauliflower soup should be set in a winter image after the map with apple, cinnamon and love. “Sellerie cauliflower soup: apple cinnamon love” The expected temperature was already well hit. The foamy consistency could also be precipitated. Thus came the tasty connection of rich cauliflower and light herbs celery in a good balance this time. The lover oil also fits well with a suitable prism of ethereal character. The apple in the middle as Tatar was presented with cinnamon and neither too raw nor too soft. Tastefully he had something from Applesa and along with the less sweet soup there was a nice game that could be measured on his spoon after his own gusto. For me as a cinnamon lover, this one could even seem a little clearer, but in the odor cells he ensured the Christmas character. I also stayed with a vegetarian food at the intermediate place that was now inserted. I was very interested in how the kitchen team connects smoker tofu with grayscales, chives and algae. Unfortunately, I only forgot the otherwise routine handling of the smartphone camera. I would like to apologize for this and therefore try to present it in particular in words. The creative character of the menu was a new highlight with this passage. The Asian interpretation was already clear with the reference to the Nigiri Sushi. Instead of fish, the tofu was positioned here on graypes instead of rice. As we know, this petitesse, which was served around a “Sea” by cut pitched oil, came into three modifications. One of them was doubled with mustard grains based on Tobiko Rogen and another specimen with an Asian spice paste made from lemongras, pepper and chili. There were four gel caps of black root, cherry, plums and sweet chili. My work started with the copy without stealing. So I was able to convince myself of a good preparation of the tofu, which had a slightly crusty, angry crust and held the smoked character tastefully. The graypes also offered a successful podium with a good “grass” and at the same time creamy texture and taste. My first combination with the cut pitch oil could also please as it could withstand expectation. In the following piece with the “Senf Kaviar” it unfortunately did not produce a tasteful difference to the unaccompanied twin. That’s why I tried the combination with the Sweet Chili Tupfen, which was sweet, but unlike the “warning” of the nap, not really pikant. Unfortunately, the addition of plums with the same chip did not give noticeable taste. Then until the third part with the Asian wort. Luckily this had enough anger and stimulated the taste buds with citrus and sharpness. Compared to plums, the last connection with the cherries was even more pleasant in their fruitiness. The pictures are the same again. Nothing could be complained about the goodness of preparation. But once again the diversity offered was not very high. This is the impression of too much composed creativity, but it seems quite superfluous. So I liked the “Nigiri” in itself so much that the focus on another Asian supplement with then pronounced aroma would have brought much more than this rather “semi-hearted” variety. For my personal completion of this menu it should be the fish option. This was a halibut that should also help corn, paprika and chorizo to create Spanish temperament. ‘Heilbutt: Mais Paprika Chorizo’ The tranche of the cure came, as almost expected, sous vide boiled. The resulting soft consistency is naturally better suited for fish than for meat, so that the more volatile juice remains. This also worked here, but still a crispy fish skin would have contributed to the fun again. The paprika gel with piedge and the baby corn with a slightly smokey character convinces of the very small supplements in the image of the tempered, southern interpretation. The corn was also suitable with its tack as a good addition to the very soft fish. That's what the Saviour did. The Chorizo “Marmelade” did not remain too pale, but was also not too salty. In the end, it was just the corn cream and popcorn, which after the curry did not taste noticeably, which seemed a bit wrong again. Since the sauce from the broth, which reminded of Beurre blanc, finished the fish with white wine, the taste with the acid was much better than the sweetness of the two corn ingredients. That's why I left these two more and took Saucen's supplement from the attached box. Here, too, the conclusion is: basically a good idea and also good craftsmanship that could have meant less but more tasteful. This first visit to the restaurant milestone after about 2.5 hours, so its conclusion and with me left the following impression. It is hardly possible to find a beautiful house in the very historic city of Lübeck, like the building of non-profits in which the restaurant is located. This potential of the premises has already been used very well and has found a suitable style that is both casual and fine. Here both the couple, the family party, as well as the business partners or the best friends feel comfortable. The team at the service showed good performance and naturally acting courtesy all night. The small nuances of additional attention found in comparable restaurants still lack perfection. The last words, however, are the most important impression for me, which naturally also applies to culinary achievements. About the 4 hearty corridors I chose, the kitchen team offered much creativity, especially in terms of optics, and there was hardly anything that was little successful. Unfortunately, this optical anticipation often followed less surprise and strength on the tongue. Even though I had an idea from the compositions, this lack of intensity and courage could not rise too often (e.g. on the Muse and the pumpkin). A sophisticated variant like the sushi interpretation of tofu and gray puppies should have given a focus on a few but tastefully clear. At the “smaller” celery it was a cauliflower soup. Even in the case of the halibutt, despite the sous vagina dress I prefer less, it would have been completely fit if the sweet corn components are used for more sauce and possibly naturally left supplements. Thus, the decline in food and therefore also price performance is justified, even though I would like to conclude that I am still in the evening with pleasure and financially also not with great pain, even though the menu could not be completely 68 €. So visual aspiration and tasty truths do not fit together for me yet. So it wasn't a culinary milestone for me. However, the “Meilenstein” remains with the hope of my field of vision that one could work on it.

For some time, the beautiful patrician house was named The non-profits in Königsstraße, right opposite the Jakobi Church, a point of contact for fine spices and fine potions in a similar ambience. After the cinnamonery last year, however, had closed its doors, this great place was fortunately not long unused. Fortunately, the team around the restaurant Milestone also joined the culinary claim of the predecessor and wanted to ensure that no hole is torn into the fine dining offer of the city centre. Of course, the restaurant was also at the top of my regional culinary To Do list, because with such a self-confident name, I would also like to find out what is actually behind it. It is not a bad omen that, for example, the deputy chef of the former “Zimberei” has remained faithful to the house under a new name and direction and now wants to go the next step on the head of his chef career as chef. Outside view. Interior view. Interior view. The large rooms equipped with high ceilings offer many possibilities for designing a noble frame and ambience. This is also very well understood for my feeling to use and fill. Cubic lamps provide a pleasant illumination, as well as the high-quality and massive furniture for a clear line. This also contributes to the balance of gray and dark blue wall color, as well as the same color contrast with the chairs and armchairs. At the closing Christmas season, you have also found an appealing and not overtrial decoration with wreaths, lights and fir branches. I also remember that the ambience, due to the contrast of the noble seating areas in a slightly antique style with the armchair corners on fluffy carpet, creates both a noble, but also relaxed and unscrupulous atmosphere. The interior thus pursues a visible idea and is well matched for me. For the sanitary area, the restaurant uses the space belonging to the venue of the “jointers”. It is easy to find, however, due to the location in the basement, possibly the only one here not barrier-free. The large courtyard, which is adjacent to the back of the building, is also worth mentioning. Both large events and individual visits in the warm seasons, it offers enough space, green and tranquility. In the current season, however, the events are of course in the interiors and due to the early darkness, I can also not share any impressions. This early evening in November, a young lady and the owner, also very young, took care of the service of the guests. Already at the reception I was kindly greeted and could choose a two table in the empty place. During servicing, the respective corridors were very well described and additional requests on my part were also answered. In the course of the evening she continued to act with the ambience of appealing kindness and also asked the current satisfaction. I would have liked to have a little more attention, because as I sort my wardrobe myself, I always cared for the filling up of my waterglass myself. Of course, this is nothing dramatic, but in many other restaurants I visited, this “fine dining” area has been completely different and I cannot neglect the comparison. The menu of the milestone reveals with a la carte dishes such as “Ji Hao Lach’s Black Root Feldsalat Potato”, “Hirschrücken Bretzelknödel Maronen Preiselbeere” or “Kubismus Ziegenkäse Bete Pflaume Rosenkohl Meerrettich” an orientation that is common today, based on classic French cuisine, but these are modern and entic. In order to personally give me a good look at the quality and consciousness offered for taste, I decided on my visit to the possibility of a menu. For this, there is an extra page in the menu, where the individual courses are listed (appetizer, soup, intercourse, main course and dessert). Each combination is possible and individually priced between 3 6 gears. As I have often seen, I also asked with this menu whether I can choose a combination outside the row where the dessert is replaced by another appetizer or an intermediate. This request was unfortunately affirmed by the service team after consultation with the kitchen. My chosen 4 gear menu then hit with a price of 68,00 € to beech. Classically, the table top must not be missing at the beginning. Table top: Baguette (classic with pumpkin seeds), herbal salt, herbal butter, olive oil. This included two wheat baguette variants in classic form and supplemented with pumpkin seeds. Both were still nice warm and at the same time red, airy crust. The variant with the pumpkin seeds was liked by the additional bite, but also tastefully more than the classic baguette, which came a little fad. Unfortunately, a herbal butter had a refrigerator temperature and was therefore not spreadable. Tastefully, the herbs did not get to wear, but the salt content was very pleasant. The combination of the additionally served olive oil and herbal salt on bread definitely made more fun. After a short waiting period, the entrance to the actual menu gave a greeting from the kitchen, with which the kitchen set a first exclamation mark purely visually. Amuse Gueule: Pomelo Artichokes Tartar under Port Wine Gel Spiral with Apple Thymian Gelee and smoked duck ham. A “Tartar” of Pomelo and Artichoke can be found under a spiral jelly with port wine. To this end, hops of apple thyme jelly and pigs of smoked duck ham were fused. The tasteful idea seemed to be in a contrast of herb bitter pomelo and artichoke to the fruity sour apple and port wine, which adds salt and heartiness to the ham. Even if there were perhaps only the somewhat very sturdy jelly to be challenged by craftsmanship, the tasteful surprise of the optics could not be justified. For example, too little intensity was stuck in the jelly, so the only tasters were the crisp “tatar” and ham. Since the first-mentioned likewise came quite mild, however at least not an unpleasant bitterness. It was a pity, because there was more potential for me, but that was just the small start of the menu. The first official walk of the menu, corresponding to the season, turned around the pumpkin. Thus, all 3 most well-known varieties (butternut, Hokkaido and Muskat pumpkin) should contribute to this melange. “Kürbis Panna Cotta: Butternut pumpkin Hokkaido Muskatkürbis Kernöl Parmesan” The claim for an eager and creative look, which already started in the kitchen, has now also been impressive in the first appetizer for such a restaurant category. The “Wolke” from Kürbis Panna Cotta, in contrast to the jelly from the amuse, had a perfect consistency with durability but also airiness. Also tastefully the mild sweet pumpkin came to wear here. With crispy the Parmesan pumpkin core chip, a beautiful contrast was thus obtained in texture and taste. I had a sphere of pumpkin and Cointreau burst in my mouth on the indication of the serving operator. This “plopping” effect also worked very well. But again the gustatory impression could not stand there, because under the alcohol there was no taste for me. Unfortunately, the half-moon of pickled pumpkin is also present in the aroma, although it could again fall from the consistency with bite and creaminess. A pumpkin dust and core oil unfortunately grew up in the components without noticeable taste contribution. As with greeting from the kitchen, my palate could not be fully as pleased as my eye, since in particular the intensity, but this time something lacked the balance. From the next walk, I hoped for a little more of a whim for the taste buds, after the cold kicks, it should be a chubby warm soup. The celery cauliflower soup should be put in a winter picture according to the map with apple, cinnamon and lovage. “Sellerie cauliflower soup: apple cinnamon lovage” The expected temperature was already well hit. The foamy consistency could also be precipitated. Thus, the tasty connection of rich cauliflower and slightly herb celery came to bear in a good balance this time. The lovage oil also fits well with a suitable prism of ethereal character. The apple presented in the middle as a Tatar was flavoured with cinnamon and neither too raw nor too soft. Tastefully he had something of applesa and together with the less sweet soup there was a beautiful game that could be measured on his spoon after his own gusto. For me as a cinnamon lover, this one could even have appeared a little more clearly, but rather in the smelling cells he ensured the Christmas character. I also stayed with a vegetarian food at the intermediate passage that I now inserted. I was very interested in how the kitchen team Räuchertofu connects with gray scales, chives and alga. Unfortunately, I just forgot the otherwise routined handle to the smartphone camera here. I would like to apologize very much for this and therefore try to portray it particularly with words. The creative character of the menu found a new highlight with this passage. The Asian interpretation has already been clear with the reference to Nigiri Sushi. Instead of fish, the tofu was positioned here on graypes instead of rice. As we know, this petitesse, which was served around a “sea” of cut pitched oil, came in three modifications. One of them was doubled with mustard grains based on Tobiko Rogen and another specimen with an Asian spice paste made from lemongras, pepper and chili. There were four gel caps of black root, cherry, plum and sweet chili. My work started with the copy without topping. So I was able to convince myself of a good preparation of the tofu, which had a slightly crusty, scorched crust and kept the smoked character tastefully. The greypes also offered a successful podium with a good “grain” and at the same time creaminess both in texture and taste. My first combination with the cut liquor oil could also please, as it could withstand with the expectation. In the following piece with the “Senf Kaviar”, however, it unfortunately did not produce a tasteful difference to the unaccompanied twin. Therefore, I tried the combination with the Sweet Chili Tupfen, which was sweet but, unlike the “warning” of the serving operator, not really pikant. Unfortunately, the addition of the plum with the same chip did not provide a noticeable taste accentuation. Then to the third part with the Asian wort. Luckily, this had enough rage and stimulated the taste buds with citrus and sharpness. Compared to plums, the last connection with the cherries presented themselves in their fruitiness even more pleasantly. The pictures are the same again. Nothing could be complained about the goodness of the preparation. But once again the diversity offered was not entirely up. This is the impression of too much compelled creativity, but it seems rather superfluous. That’s how I liked the “Nigiri” in itself so much that the focus on a further Asian addition with then distinct aroma would have brought much more than this rather “semi-hearted” variety. For my personal conclusion of this menu it should be the fish option. This was a halibut that should also help corn, paprika and chorizo to create Spanish temperament. “Heilbutt: Mais Paprika Chorizo” The tranche of the halibut came, as almost expected, sous vide cooked. The resulting soft consistency is naturally more suitable for fish than for meat, so the more volatile juice is preserved. This also worked here, but still a crusty fish skin would have contributed to the fun again. The paprika gel with piedge and the baby maize with a slightly smokey character convinced of the very small additions in the image of the spirited, southern interpretation. The corn was also suitable with its tackiness as a good addition to the very soft fish. That's what the heald has done. The chorizo “Marmelade” did not remain too pale, but was also not too salty. In the end, it was only the corn cream and the popcorn, which tastes not noticeably after curry, which once again seemed somewhat wrong in the place. Because the sauce from the broth reminding of Beurre blanc completes the fish with white wine the taste image with the acid much better than the sweetness of the two corn components. That's why I left these two more and took Saucen's supplement from the attached box. Again, the conclusion is: basically a good idea and also good craftsmanship, which would have meant less but more tastefully. This premier visit to the restaurant milestone after approx. So, 2.5 hours his conclusion and left the following impression together with me. It is hardly possible to find a beautiful house in the very historic city of Lübeck, such as the building of the non-profits in which the restaurant is located. This potential of the premises has already been used very well and has found a suitable style that is both casual and fine. Here both the couple, the family party, as well as the business partners or best friends feel comfortable. The team at the service showed good performance and naturally acting courtesy throughout the evening. The small nuances of additional attention that can be found in comparable restaurants still lack perfection. The last words, however, are the most important impression for me, which of course applies to culinary performance. Over the 4 hearty corridors I chose, the kitchen crew offered a great deal of creativity, especially in terms of optics, and there was hardly anything that succeeded little. This optical anticipation followed, unfortunately, on the tongue more often less surprise and strength. Even though I had an idea from the compositions, this lack of intensity and courageous taste could not arise too often (e.g. at the amuse and the pumpkin walk). A sophisticated variant as in the sushi interpretation of tofu and gray puppies should have been given a focus on a few but tastefully clear. At the “more down-to-earth” celery, it was a cauliflower soup. Even in the case of the halibut, despite the sous vide dress that I prefer less, it would have been completely fit if the sweet corn components were to be used in favor of more sauce and possibly naturally left supplements. So the deduction in food and therefore also price performance is justified, even though I would like to conclude by stressing that I still remember the evening with pleasure and financially also not with great pain, even if the menu could not fully meet the 68 €. This is how visual aspiration and tasty truths for me do not yet match. So it wasn't a culinary milestone for me. However, the “Meilenstein” remains with the hope in my field of view that one might work on it.