Le Corange - Mannheim

See Saibling “Omble Chevalier” with Yuzu Beurre Blanc, sworn choir and Topinambur – the announcement in the menu reads like a poem. It is Saturday, we park at t... read more See Saibling “Omble Chevalier” with Yuzu Beurre Blanc, sworn choir and Topinambur – the announcement in the menu reads like a poem. It is Saturday, we park at the Collini Center and run the Friedrichsring along the Fressgasse until we turn left, once again small Budget Check – we prefer to lift a reserve “Hunni” – until we finally arrive at the left side entrance of the Engelhorn department store. Again a short look, what’s today in the “Le Corange”, which a star inspector in the Guide Michelin called “Fishrestaurant für culinary contrasts”? Yeah, that looks good. What's in the opus? Oh ha, it's a very different league, for a Saturday noon we've got a *star Le Corange restaurant. Better. We take the elevator to the top floor – Penthouse! There it says: dividing wall Le Corange Schön, the wall which cleverly separates a star restaurant from the foyer, that foyer which contains the new urban toilets no longer connects a path to the department store toilets, as well as the Le Corange and the Opus with the excellent fully glazed wine rack pretty. We haven't heard the nice ones yet... yes, from the first step to the last bite and then “help in the Sakko” that was a superlative today. I’m going to start the superlatives at some point in my rezi today, so I ask you to apologise this – top score in all categories – culinary for us a new reference – three leagues better than our visit to the Opus meanwhile 2 stars and a league than in the stone house Hof or the neighboring Marly sorry .... How are you?” the first words of the service team. We disinfect and look into the open kitchen. Everything works sterile, clean, but not unsympathetic. Here's every handle. First look to the right. On the far horizon the backdrop of the mountain road darkens, we look to Bensheim. Come on. We are led to our covered table. To the left of us a couple, they probably are celebrating their 80. Wedding day and share a record with felt 100 Tarbouriech oysters, after first check there were only 14 unit price 9 euros, right of us a well-known Mannheim family. We nod each other. So today are in good company. BäMM! We look outside: NUB and Collini The three big NUB and the COLLINI! Also see the imitation attempt by Diringer and Scheidel, the Q6Q7, also in the style of brutalism. It looks like a cheap copy from the Far East. Yes is Christmas already? No, but unfortunately the penultimate exaggeration before the new bankruptcy statement of our policy would have been a way to stop the brutalities of crimes – but no – politics decides against the restaurants and Islami Arabi Fantastic. My better half please put the reference here smiles and lets me see the place outside. We'll get the cards. Beautiful, besides the 4 gear menu, there is also a small “ala Card” >Card upzugraden< in the technical jargon. Beer! .. pump off the beer, pump it off... for me a pils to the aperitif, which comes with some butter and a basket full of bread. When looking more closely and asking, we are called bread varieties. In addition, we are filled with water glasses, with sparkling Pellegrino water I am not a Nestlé friend. But this is the problem that every vegan should know about the problem with the smartphone. This is somehow all unavoidable that animals have been killed for copper production. My better half chooses as aperitif a non-alcoholic Secco by Barth with the pretty name Rosalie Rosalie. If you're called like Vettels Ferrari from past days, you have to get something. And the Secco could. What a coincidence. It started “Black Forest trout” for me >Black Forest Cherry 2.0< trout with red beds on 15 years old vinegar a piece of juicy trout, on a reduction of a 15 year mature balsamico, which strongly reminiscent of sour cherry and red beetroot juice. Draped with slice of the beds and horseradish. Great! During this we get the wine card, in addition to a well-founded expert advice, which wine would best suit the taste of the wine omelet. There would also be a wine accompaniment, but the sommelier did not draw my attention to this, perhaps the only small criticism of this day. After paying, the “Oberkellner” explained that many guests don’t want wine tasting, instead 0.7 bottles or 0.375 bottles. Like the couple left of us, to the first 14 bowls of oyster plate one drank a bottle of champagne, to the second dish each 7 oysters special and 7 oysters pink a bottle of Gutsriesling – we decided to have a chablis, we owed our menu. Because it should go on with the menu or we were already in the middle and not just there. The first real culinary symphony of the Ukrainian star chef: Variations from the pumpkin from above Variations from the pumpkin with feldsalat and pomegranate, with the upgrade each two hand caught sapphires from Normandy per plate. Tartar from the pumpkin front, back a kind of pudding tartar from Hokkaido and butternut pumpkin, back a kind of fine stump from pumpkin with caro up. Filled with 2 different wine ? sauces. To the right and to the left of the circularly shaped stump a slice of pumpkin, with almond crunch and butterballs. Very horny mouth. It crunched and crispy. The two slices were in turn covered by a pumpkin cream, this cream had another a reduced sauce, a kind of burgundy sauce. That's perfectly harmonized with each other. The quintet was supplemented with field salad and pomegranate. The scallops throned like my beloved >Twin Towers < in New York on our plates. Scenely set by a wonderful white wine foam that tasted individually to white wine and butter. Glassy inside, on top beautiful crispy aromas. That's how it goes. Of course, we followed the golden mussel rule: before the first bite came, the tongue covered with Chablis 0.375 Chablis yes, we had a bottle, after the decay of the seagoed, a strong swallow of our liver and see there, the slightly nutty fine mussel taste came up again as conjured by David Copperfield. And no, I'm not gonna tell the cannibal joke where the friend's wife gets up. Today we are not after meat. It's fish. And after Collini. Lake Saibling “Omble Chevalier” with Yuzu Beurre Blanc, sworn choir and Topinambur – where we are already at the launch or the headline of the event. Sean Connery may he rest in peace Oskar winners > The unrealistic < as the best secondary actor. That's how we were at the main course. As a side actor, he stole the show from the char. Maybe it was because the char has very little fat and one or the other hobby cook in the preparation can quickly get into the pants, the fish and also the very successful Yuzu Beurre Blanc had no chance. Saibling with zip The cabbage reminded me of “fried cabbage sweet sour” with an extra serving glutamate – taste. That was the hammer and the kulinarian sign. Next time I want a 10 kilos of bucket, that's enough for a week of cabbage. Who is surprised that there are also nickers in the menus in the evening. But there we do something wrong with the Ukrainian. The Andre Shevchenko of the Ukrainian kitchens, he conjured us a grime cuts from the omnivores, which was surrounded by butterbrösel and dark gres, the Topinambur as a cream and ram, on top of the shimmer and this had another 3 different creams from Topinambur with various tastes. I don't think I need to mention that all 3 toppings had different consistencies and different tastes. How's 3 star kitchen? All of it, this had an excellent taste experience for me and my wife. Close your eyes and you have the plant in your eyes. Madness. Today Ukraine scores against Germany. And the Collini. And the NUB. Our view over the roofs of Mannheim once again. On the 26th floor of the NUB there was a lounge/day with recreational pool at the opening and also in the 80s. At hot summer temperatures, the inhabitants were allowed to stretch their feet into the pools filled with fresh water and look through the glass panes to Karlsruhe, unthinkable in Corona times. Too bad. The inhabitants of the Collini had even better. Below was the swimming pool, with flow channel, recreational pool and massage whirlpool. The white Valhrona chocolate was massaged until it became a mouse. Dessert Beautifully foamed the first spoon from the mouse on embed on butterbread/Keksbrösel. For this purpose, a sour cream sour cream sourded from the finest. Of course the Paccojet has asked, there is no star you need 24000 revolutions a minute. And a star, for the recipe. In addition, there were splashes in original, in vinegar inlaid as mouse, as gel, as polystyrene and as cream. Any questions? No, good. It went to the full today, there was nothing that the Petit Four dropped off, the espresso/capuccino and the water accompaniment is included at noon and on a wine trip. Our menu cost 59 euros, plus 12 euros for the Climbing mussels exclusive drinks. Conclusion: If Stars Restaurant in Mannheim – then Collini äähh Le Corange. PS I have forgotten to mention that there is no bread from the car due to the Corona regulations. Today we were still enjoying 9 different types of bread, there was rye bread with dried cherries or cashew bread with limed bread. That was really big bread cinema.

See Saibling “Omble Chevalier” with Yuzu Beurre Blanc, sworn choir and Topinambur – the announcement in the menu reads like a poem. It is Saturday, we park at t... read more See Saibling “Omble Chevalier” with Yuzu Beurre Blanc, sworn choir and Topinambur – the announcement in the menu reads like a poem. It is Saturday, we park at the Collini Center and run the Friedrichsring along the Fressgasse until we turn left, once again small Budget Check – we prefer to lift a reserve “Hunni” – until we finally arrive at the left side entrance of the Engelhorn department store. Again a short look, what’s today in the “Le Corange”, which a star inspector in the Guide Michelin called “Fishrestaurant für culinary contrasts”? Yeah, that looks good. What's in the opus? Oh ha, it's a very different league, for a Saturday noon we've got a *star Le Corange restaurant. Better. We take the elevator to the top floor – Penthouse! There it says: dividing wall Le Corange Schön, the wall which cleverly separates a star restaurant from the foyer, that foyer which contains the new urban toilets no longer connects a path to the department store toilets, as well as the Le Corange and the Opus with the excellent fully glazed wine rack pretty. We haven't heard the nice ones yet... yes, from the first step to the last bite and then “help in the Sakko” that was a superlative today. I’m going to start the superlatives at some point in my rezi today, so I ask you to apologise this – top score in all categories – culinary for us a new reference – three leagues better than our visit to the Opus meanwhile 2 stars and a league than in the stone house Hof or the neighboring Marly sorry .... How are you?” the first words of the service team. We disinfect and look into the open kitchen. Everything works sterile, clean, but not unsympathetic. Here's every handle. First look to the right. On the far horizon the backdrop of the mountain road darkens, we look to Bensheim. Come on. We are led to our covered table. To the left of us a couple, they probably are celebrating their 80. Wedding day and share a record with felt 100 Tarbouriech oysters, after first check there were only 14 unit price 9 euros, right of us a well-known Mannheim family. We nod each other. So today are in good company. BäMM! We look outside: NUB and Collini The three big NUB and the COLLINI! Also see the imitation attempt by Diringer and Scheidel, the Q6Q7, also in the style of brutalism. It looks like a cheap copy from the Far East. Yes is Christmas already? No, but unfortunately the penultimate exaggeration before the new bankruptcy statement of our policy would have been a way to stop the brutalities of crimes – but no – politics decides against the restaurants and Islami Arabi Fantastic. My better half please put the reference here smiles and lets me see the place outside. We'll get the cards. Beautiful, besides the 4 gear menu, there is also a small “ala Card” >Card upzugraden< in the technical jargon. Beer! .. pump off the beer, pump it off... for me a pils to the aperitif, which comes with some butter and a basket full of bread. When looking more closely and asking, we are called bread varieties. In addition, we are filled with water glasses, with sparkling Pellegrino water I am not a Nestlé friend. But this is the problem that every vegan should know about the problem with the smartphone. This is somehow all unavoidable that animals have been killed for copper production. My better half chooses as aperitif a non-alcoholic Secco by Barth with the pretty name Rosalie Rosalie. If you're called like Vettels Ferrari from past days, you have to get something. And the Secco could. What a coincidence. It started “Black Forest trout” for me >Black Forest Cherry 2.0< trout with red beds on 15 years old vinegar a piece of juicy trout, on a reduction of a 15 year mature balsamico, which strongly reminiscent of sour cherry and red beetroot juice. Draped with slice of the beds and horseradish. Great! During this we get the wine card, in addition to a well-founded expert advice, which wine would best suit the taste of the wine omelet. There would also be a wine accompaniment, but the sommelier did not draw my attention to this, perhaps the only small criticism of this day. After paying, the “Oberkellner” explained that many guests don’t want wine tasting, instead 0.7 bottles or 0.375 bottles. Like the couple left of us, to the first 14 bowls of oyster plate one drank a bottle of champagne, to the second dish each 7 oysters special and 7 oysters pink a bottle of Gutsriesling – we decided to have a chablis, we owed our menu. Because it should go on with the menu or we were already in the middle and not just there. The first real culinary symphony of the Ukrainian star chef: Variations from the pumpkin from above Variations from the pumpkin with feldsalat and pomegranate, with the upgrade each two hand caught sapphires from Normandy per plate. Tartar from the pumpkin front, back a kind of pudding tartar from Hokkaido and butternut pumpkin, back a kind of fine stump from pumpkin with caro up. Filled with 2 different wine ? sauces. To the right and to the left of the circularly shaped stump a slice of pumpkin, with almond crunch and butterballs. Very horny mouth. It crunched and crispy. The two slices were in turn covered by a pumpkin cream, this cream had another a reduced sauce, a kind of burgundy sauce. That's perfectly harmonized with each other. The quintet was supplemented with field salad and pomegranate. The scallops throned like my beloved >Twin Towers < in New York on our plates. Scenely set by a wonderful white wine foam that tasted individually to white wine and butter. Glassy inside, on top beautiful crispy aromas. That's how it goes. Of course, we followed the golden mussel rule: before the first bite came, the tongue covered with Chablis 0.375 Chablis yes, we had a bottle, after the decay of the seagoed, a strong swallow of our liver and see there, the slightly nutty fine mussel taste came up again as conjured by David Copperfield. And no, I'm not gonna tell the cannibal joke where the friend's wife gets up. Today we are not after meat. It's fish. And after Collini. Lake Saibling “Omble Chevalier” with Yuzu Beurre Blanc, sworn choir and Topinambur – where we are already at the launch or the headline of the event. Sean Connery may he rest in peace Oskar winners > The unrealistic < as the best secondary actor. That's how we were at the main course. As a side actor, he stole the show from the char. Maybe it was because the char has very little fat and one or the other hobby cook in the preparation can quickly get into the pants, the fish and also the very successful Yuzu Beurre Blanc had no chance. Saibling with zip The cabbage reminded me of “fried cabbage sweet sour” with an extra serving glutamate – taste. That was the hammer and the kulinarian sign. Next time I want a 10 kilos of bucket, that's enough for a week of cabbage. Who is surprised that there are also nickers in the menus in the evening. But there we do something wrong with the Ukrainian. The Andre Shevchenko of the Ukrainian kitchens, he conjured us a grime cuts from the omnivores, which was surrounded by butterbrösel and dark gres, the Topinambur as a cream and ram, on top of the shimmer and this had another 3 different creams from Topinambur with various tastes. I don't think I need to mention that all 3 toppings had different consistencies and different tastes. How's 3 star kitchen? All of it, this had an excellent taste experience for me and my wife. Close your eyes and you have the plant in your eyes. Madness. Today Ukraine scores against Germany. And the Collini. And the NUB. Our view over the roofs of Mannheim once again. On the 26th floor of the NUB there was a lounge/day with recreational pool at the opening and also in the 80s. At hot summer temperatures, the inhabitants were allowed to stretch their feet into the pools filled with fresh water and look through the glass panes to Karlsruhe, unthinkable in Corona times. Too bad. The inhabitants of the Collini had even better. Below was the swimming pool, with flow channel, recreational pool and massage whirlpool. The white Valhrona chocolate was massaged until it became a mouse. Dessert Beautifully foamed the first spoon from the mouse on embed on butterbread/Keksbrösel. For this purpose, a sour cream sour cream sourded from the finest. Of course the Paccojet has asked, there is no star you need 24000 revolutions a minute. And a star, for the recipe. In addition, there were splashes in original, in vinegar inlaid as mouse, as gel, as polystyrene and as cream. Any questions? No, good. It went to the full today, there was nothing that the Petit Four dropped off, the espresso/capuccino and the water accompaniment is included at noon and on a wine trip. Our menu cost 59 euros, plus 12 euros for the Climbing mussels exclusive drinks. Conclusion: If Stars Restaurant in Mannheim – then Collini äähh Le Corange. PS I have forgotten to mention that there is no bread from the car due to the Corona regulations. Today we were still enjoying 9 different types of bread, there was rye bread with dried cherries or cashew bread with limed bread. That was really big bread cinema.

Die Speisekarte ist übersichtlich, das Angebot limitiert.Die Speisenqualität ist sehr gut, die Portionen eher klein. Die Wartezeit ist grenzwertig. Der Service... read more Die Speisekarte ist übersichtlich, das Angebot limitiert.Die Speisenqualität ist sehr gut, die Portionen eher klein. Die Wartezeit ist grenzwertig. Der Service recht gut, aber unterschiedlich von den Mitarbeitern abhängig. Das Preis-/Leistungsverhältnis ist nicht stimmig.

Very nice ambience, very friendly and attentive service and the food was absolutely fantastic. read more Very nice ambience, very friendly and attentive service and the food was absolutely fantastic.

The guest who wasn't really a guest... On Saturday at 2 p.m., I tried to reserve a table for two at 7 p.m. by phone from my car. My reservation was taken, but o... read more The guest who wasn't really a guest... On Saturday at 2 p.m., I tried to reserve a table for two at 7 p.m. by phone from my car. My reservation was taken, but only up to the point where my credit card number was requested. Unfortunately, I couldn't provide it because, as mentioned above, I was driving. The woman on the phone was unwilling/unable to make the reservation and preferred to leave the table empty. Perhaps this review will cause some cognitive dissonance within the Engelhorn restaurant and prompt you, at least briefly, to reflect on your service.