Vai - Lübeck

I had my meal in the courtyard, which was very pleasant on an August evening. The indoor seating also looked good, but I was lucky that they had an available table in the courtyard area for me, although I had not booked in advance. Beautiful relaxed and friendly atmosphere There was a very demanding selection of tasty dishes on the menu (their website has the menu if you want to see it especially useful if your German is as limited as my) All dishes I had were served in good time and were very well prepared and presented The white German beer I had was good, but I forget it's name Excellent, efficient and friendly service from both waiters and waiters starters was a delicious salad with pine nuts and a delicious dressing. The table also had bread with three blows, which was so beautiful I ordered a second bowl of bread during the meal. Coq au vin in a cream sauce with Pommes Dauphins (dauphinoise potatoes) was the main meal. I've ever eaten. For dessert the strawberry (earberry) tiramisu stracciatella balsamico eis (ice cream) was absolutely delicious. It was tempting to ask for another to the refrigerator of the hotel room I also had a coffee crema, with some milk Although it was the most expensive meal I had in Lübeck, it was definitely worth every euro! The whole experience was excellent, I highly recommend it, unless you unfortunately have only a limited budget

I visited on two successive nights both the restaurant and the bistro, and both are great in their own right. The restaurant is more refined (the scallops were especially good with chanterelles) but the bistro is more budget friendly. Special note for the perfectly cooked scallops and fish, especially the ray!

Again, I would like to close a small gap in the GastroGuide contribution repertoire for the old Hanseatic city, even though I again apologize for the fact that the actual visit has been back for a long time. The restaurant Vai has long been a fixed size of Lübecker Gastronomy in the most famous shopping street in the old town island, the Hüxstrasse (usually just “Hüx”). The cuisine offered here should be in any case the finer way and brought some “assiette” to the restaurant in the red guide. Almost exactly three years ago, I wanted to make a picture of the actual quality and put together an individual menu according to my taste from the map with an announcement. A wish that I liked. The restaurant offers a modern ambience that has not changed until today. There is also the possibility to enjoy the fresh air in the courtyard wind and noise-protected meal. The one or other elements that make the interior look more “more lively” would certainly be desirable, but as is the case with the old listed houses in the centre, the space available to the institution is also clearly limited from the outset. The courtyard. At first a little baguette with salted butter (both in good quality with a small greeting from the kitchen on the table) came as a deck. This was a cream of red bete, to which a few couscous beads and a sweet potato chip were fused. The bite and the light sweetness through the chip and couscous fit well with the earthiness of the red-bete cream, which itself unfortunately came a little watery and can get more intense. In addition, the fact that no spoon has been added to greeting was cumbersome so that most cream had to remain in the small bowl. Baguette with salted butter Amuse Bouche as cream of red bete with couscous beads and sweet potato chip. The actual menu then began with roasted Calamari, which were accompanied by a pineapple cahutney. Other components were Pak Choi and small, crusty garlic cubes. Some beard pesto should round off the appetizer. Both the tubes and catching arms of small squids had a great consistency and were by no means tough. The slightly sweet-acidy pineapple gave them an Asian touch that the Pak Choi also matched. The wort of garlic was also attractively dosed and the crispy dice also added some bite. Only the Bärlauch-Pesto did not appear tastefully in principle. Calamari Ananaschutney Mediterran now presented the carpaccio of the cattle actually from the USA. Rucola and glazed Parmesan were also responsible for this Mediterranean touch. In addition, fine slices of the mushroom and a thin roasted baguette slice were on the plate. The meat was nicely thin and evenly cut and finely seasoned with some pepper. A Balsamico dressing rounded off the rocket. The crispy bread slice and champignons made a welcome change to the very delicate beef with their solid consistency. For my taste, however, the Parmesan was clearly too sparsely used, with which, as in the first course, again an expected taste component of the dish was lost. Carpaccio from the US-Beef Rucola Parmesan Feiner went on to Spargelfrikassee in the third appetizer with the mussels. The scallops were slightly fried and thus still glazed inside, with almost one tick already being too raw and for my taste much more roasted staroms could have worn. The asparagus had a perfect bite and found suitable partners in small tomatoes, onions and carrot cubes. Something thyme, parsley and, above all, crustacean foam gave a light wort, which was quite suitable for the more tastefully quieter clams. As I said, a few more red staromas in the shells and the dish would have earned full score.. Jacobsmuschel Spargelfrikassen In 4. The Coq au Vin now joined the meat main course of the individual menu. It was accompanied by a risotto refined with saffron, as well as some spring onions, small mushrooms and red peppers. The feather cattle were consistently nicely juicy and the Risotto pleasantly creamy. The red wine sauce kept exactly what the name of the traditional French dishes promises from the tasteful depth. Also at the Risotto the announced note of the saffron was quite to taste. So this classic was really very well presented and prepared. Coq au Vin Saffron-Risotto The truly imperial conclusion should be given by a European lobster, who got as noble partners with Kaiserschoten, Onions, Pak Choi, a truffle potato salad and a Beurre blanc. The lobster itself could already convince with fleshy and yet delicate consistency. The crisp Kaiserschoten, onions and Pak Choi gave a little more chewing resistance. Also the Beurre blanc was beautifully ally and with its light white wine aroma also a striking partner for the lobster. The potatoes were not too soft, but the truffle could have been used here (sometimes again a little more strongly and thus better tastefully. Nevertheless, accrediting completion of the menu. Hummer Kaiserschoten Trüffel-Kartoffelsalat I was operated during this early evening by two young ladies who always appeared attentive and polite. With regard to my questions about the dishes offered, she also liked to ask in the kitchen. I also found very pleased that even the chef came to the table after the second walk and asked for a few words about the Coq au Vin and the lobster. Just me as someone who is always very interested in the composition of the food offered, this personal contact is always very happy. Overall, the Vai offers a somewhat more sophisticated gastronomy in a pleasant atmosphere. At the service there was nothing for me, as mentioned. With regard to the cuisine, however, I have to give up a few stars in view of the claim, which is also made clear by the prices, since, above all, the appetizers in certain components of the dishes lacked the tasteful intensity and thus completely failed. From the basic idea the corridors liked, it was often only a little lacking to make it perfect for my impression. With a price of 89€ for this individual 5-speed menu, I also have to rate it accordingly at the price-performance ratio. Nevertheless, I would also recommend the Vai to anyone who is interested in a tasty and stylish evening and also spends some more money. I very much hope that this is still valid today.

The restaurant offers very good food and some creative interpretations. However, in respect to the price of the restaurant, these are performed not well...

Vai is a great place for lunch or dinner. The chef is very creative and the food is always wonderful. The core menus items are good but look for the...