Gästehaus Klaus Erfort - Saarbrücken

Other times, other circumstances. the time after the Corona-lockdown allows guests to eat again and obviously there is a great need, especially in the fine area to recover here. On the other hand, the restaurants are subject to conditions which often make economic operation more difficult. The first problem in many houses were not the rules of distance, because even before tables were very generous. masking, disinfection and data collection are essentials that can be carried out quickly and easily. However, the limited opening times are more difficult. so at the time of our visit to Saarland restaurants must be closed at the latest at 10:00 a.m. and the guests must then leave the house. However, with multi-course menus times of three, four or more hours are often nothing unusual. klaus erfort has decided to completely reduce his program in this time and so it offers only a five-course menu at two main courses for selection. but he didn't change anything at the opening times. in the evening they will continue at 19 o'clock so they will remain de facto 3 hours for this program. The opening times are now still relaxed and the offer is more extensive. it would have been nice, however, if the special rules on the website had been communicated accordingly. there we found the menu from better times with a large menu and an à la carte selection. also a wine card that can be viewed on site as well as on an ipad is not available online. this would certainly be helpful for one or the other, especially for those who want to avoid unnecessary contact. the fact that a bottle of disinfectant is present on the table now next to the flower arrangement is perhaps one of the accompanying phenomena of this time, but not really disturbing. as there is not much choice to meet, the apéros also begin quickly. as always they belong to a gillardeau oyster, today with sesame oil in gelled form on the floor with espuma made of green apple. gillardeau auster, sesame oil, applespuma not only visually captivating, but also tastefully impressively the super fresh variation of a gurkensalat, which especially knows how to inspire in the shape of a ball. among the classics of the house at the apéros are the flame cakes with blood sausage, which comes pleasantly spicy and the beer cube in a crispy sandwich with cherry gel. flamecake with bruise berry with cherry beautiful also the kräutermakaron with lachsstatue. all very classic, mostly known, but also very precise work. kräutermacaraon with lachs as amuse bouche the kitchen sends a millefeuille of geeseberry, avocado and garnelen. a vinaigrette of red bete and coriander is cast. the avocado is here relatiw solid so that it is more for the texture than for the taste. otherwise the combination of foie gras and garnelen works very well and the aromatic venaigrette supports the varied dish very well. millefeuille of geeseberry, avocado and garnel brot and salt butter are of common good quality. brot salbutter the actual menu begins with a thinly cut longoustin, marinated with lime, as well as a croustillant from the crust, baked in catalyst, which naturally offers a beautiful temperature and texture contrast. the connecting, creamy element is the crème fraîche with caviar. this is a beautiful classic taste in perfect design. crude marinated longostino with Kaiser-Kaviar and langoustine croustillant as classic and seasonally adjusted he continues with Bretonian lobster with morcheln, heaps and asparagus. I would have the Morchel cream a little less liquid and a little more intense, but it is courageously salted. the boiled, my favorite vegetables, are super fresh and probably the best one can get right now. in any case, the whole farm is again characterized by large harmonie. Breton lobster with draughts, asparagus and glazed earlylings insignia the high kitchen, especially in the three-star area, is necessarily also the stone butter. this time claus erfort puts him in a Mediterranean context with chorizosud and grilltomate. as textured, there is a small reisball. the brew is very intensive in solo, but on the plate relatiw mild. this is also very harmonious, but also something exciting. medaillon made of stone butter with aromatic chorizo-sud and baked rice balls at the main courses we choose both variants. my man gets a piece on the place grilled usbeef with whistler and artichokes. very good the intense, slightly sharp BBQ-Jus, which remains very concentrated on the palate. U.S primebeef from roast grill with bbq jus and sourned artichokes for me there are grats with perfect silky celery puree. under the cassis hood there are fine cut sharper. the purple curry sauce is also excellent. a very good, but, above all on this level, quite conventional geared. with purple curry jus, celery puree and pfifferlingen dessert comes with a cream of buchweizen with strawberry, rhabarb in consistency, among others as ball and acidic beet oil. this reflects very nicely the season and is very well designed. Delice from book wheat with local rhabarbe, strawberry and acidic beet when the petits fours, which are always excellent, have just passed two hours. with the espresso we stretch the time to just 2 1⁄4 hours. chocolate cannelés opéraschnitte cinnamon chick praline with mango and maracuja macarons with hibiscus skyberry and banane, chocolate cocosnuss I feel quite stressed all evening by the very sporty timing. my man doesn't feel that way. but it is something that alienates me, especially because it is more than half an hour until the official closing time, and I do not understand why they were cut through the evening. just as I don't understand why they don't open at least half an hour or even an hour earlier to make the evening more relaxed. there was not much to eat. we haven't been at Klingen for a few years. but he remains very faithful to his line of very classic foundation. this may sometimes appear a small low voltage, but is consistently harmonious and perfectly handmade. but if we, as we do, we have only about 500 euro on the bill tonight, which could have been higher and above all the very fairly calculated wein card and recommended by the friendly service, then they would like to spend at least one really relaxed evening. that was hardly possible today as the bands were beaten. so remains a somewhat strange three-star experience that I have not experienced in this form and I hope very much too time, in which there is enough time to enjoy the particular again in the country. Report as always on my blog: http: tischnotizen.de gaestehaus-klaus-erfort-saarbruecken-3

Other times, other circumstances. The time after the Corona lockdown allows guests to eat again and obviously there is a great need, especially in the fine dining area to recover here. On the other hand, depending on the state, restaurants are subject to conditions that often make economic operation more difficult. Distance rules were not the first problem in many houses, because already before tables were very generous. Masking, disinfection and data collection are things that can be done relatively quickly and easily. However, the limited opening hours are more difficult. At the time of our visit to Saarland restaurants must be closed at 10:00 a.m. and guests must then leave the house. However, with multi-course menus times of three, four or more hours are often nothing unusual. Klaus Erfort has decided to completely reduce his program at this time and so on his arrival he offers only a five-course menu at two main courses to choose from. But he didn't change anything at the opening hours. In the evening you will continue at 7 p.m. Thus, de facto 3 hours remain for this programme. In the meantime, the opening hours are further relaxed and the offer is more extensive. However, it would have been nice if the specific rules on the website had been communicated accordingly. There we found the menu from better times with a large menu and an à la carte selection. Also a wine card that can be viewed on site as well as on an iPad is not available online. This would certainly be helpful for one or the other, especially for those who want to avoid unnecessary contact. The fact that a bottle of disinfectant is now present on the table next to the flower arrangement is perhaps one of the accompanying phenomena of this time, but not really disturbing. Since there is not much choice to make, the Apéros also begin quickly. As always they belong to a Gillardeau oyster, today with sesame oil in gelled form on the ground with espuma of green apple. This is an interesting and exciting variant, especially through sesame oil. Gillardeau Auster, Sesamöl, Applespuma Not only visually captivating, but also tastefully impressively the super fresh variation of a cucumber salad, which especially knows how to inspire in the form of a ball. Among the classics of the house at the Apéros are the flame cakes with blood sausage, which comes pleasantly spicy and the gooseberry cube in a crunchy sandwich with cherry gel. Flamecake with bloodworst gooseberry with cherry Beautiful also the herbal macaron with salmon statue. Everything very classic, mostly known, but also very precise work. Herb macaraon with salmon As Amuse Bouche the kitchen sends a millefeuille of gooseberry, avocado and shrimp. A Vinaigrette by Red Bete and Coriander is cast. The avocado is relatively firm here, making it more for the texture than for the taste. Otherwise, the combination of foie grass and shrimp works very well and the aromatic Venaigrette supports the varied dish very well. Millefeuille of geeseberry, avocado and shrimp bread and salt butter are of common good quality. Bread Salbutter The actual menu begins with a thinly cut Langoustin, marinated with lime, as well as a croustillant from the crust animal, baked in catalyst, which naturally offers a beautiful temperature and texture contrast. The connecting, creamy element is the Crème fraîche with caviar. This is a beautiful classic taste in perfect design. Crude marinated Langostino with Kaiser-Kaviar and Langoustine Croustillant Likewise classical and seasonally adjusted he continues with Bretonian lobster with Morchels, peas and asparagus. I would have the Morchel cream a little less liquid and a little more intense, but it is courageously salted. The peas, my favorite vegetables, are super fresh and probably the best one can get right now. In any case, the whole farm is again characterized by great harmony. Breton lobster with peas, asparagus and glazed spring mussels Insignia of high kitchen, especially in the three-star area, is necessarily also the stone butter. This time Klaus Erfort puts him in a Mediterranean context with chorizosud and grilltomate. As a texture element there is a small rice ball. The brew is very intense in solo, but on the plate relatively mild. This is also very harmonious, but also something exciting. Stone-butter medallion with aromatic chorizo-sud and baked rice balls In the main courses we choose both variants. My husband gets a piece on the spot grilled US Roastbeef with whistler and artichokes. Very good the intense, slightly sharp BBQ-Jus, which remains very concentrated on the palate. U.S Prime Roastbeef with BBQ Jus and Served Artichokes For me there are Grats with perfect silky celery puree. Under the Cassis hood there are fine cut laces. The Purple Curry Sauce is also excellent. Overall a very good, but, especially at this level, quite conventional gears. Rehrücken mit Lila Curry Jus, Celeriepüree und Pfifferlingen The dessert comes with a cream of buckwheat with strawberry, Rhabarb in consistency, among others as a ball and acidic beet oil. This reflects very nicely the season and is very well designed. Délice from buckwheat with local rhubarb, strawberries and sour beet When the Petits Fours, who are always excellent, have just passed two hours. With the espresso we stretch the time to just 2 1⁄4 hours. Chocolates Cannelés Opéraschnitte Cinnamon Chick Praline with Mango and Maracuja Macarons with Hibiscus raspberry and banana, chocolate coconut I feel quite stressed all evening by the very sporty timing. My husband doesn't feel that way. But it's something that alienates me, especially because it's more than half an hour until the official closing time, and I don't quite understand why you were cut through the evening. Just like I don't understand why you don't open at least half an hour or even an hour earlier to make the evening more relaxed. There wasn't much to eat. We haven't been with Klaus Erfort for a few years. But he remains very faithful to his line of the very classic foundation. This may sometimes appear a small low voltage, but is consistently harmonious and perfectly handmade. But if we, as we do, we only have about 500 euros on the bill tonight, which could have been higher and above all the very pretty calculated wine card and recommendation by the friendly service, then you would like to spend at least one really relaxed evening. This was hardly possible today as the bands were beaten. This remains a somewhat strange three-star experience that I have not experienced in this form. And I hope very much at times when there is enough time everywhere in the country to enjoy the special again. Report as always on my blog: http: tischnotizen.de gaestehaus-klaus-erfort-saarbruecken-3

Other times, other circumstances. The time after the Corona-Lockdown allows guests to go back to eat and obviously there is a great need, especially in the fine dining area, to get some rest here. On the other hand, depending on the federal state, the restaurants are subject to conditions that often make economic operation difficult. Distance rules were not the first problem in many houses, because even before tables were very generous. Masking, disinfection and data collection are things that can be done relatively quickly and easily. More difficult, however, are the limited opening times. Thus, at the time of our visit in Saarland, restaurants must close at no later than 10:00 and the guests must then leave the house. However, with multi-course menus, times of three, four or more hours are often nothing unusual. Klaus Erfort has decided to completely reduce his program during this time and so, when we arrive with him, he offers only one five-course menu at two main courses to choose from. However, at the opening hours he has changed nothing. In the evening you will continue to open at 7 p.m. Thus, de facto 3 hours remain for this programme. Meanwhile, the opening hours are further relaxed and the offer is more extensive. However, it would have been nice if the special rules on the website had been communicated accordingly. There, however, we still found the menu from better times with a large menu and à la carte selection. Also a wine card that can be viewed on site as well as on an iPad is not available online. This would certainly be helpful for one or the other, especially for those who want to avoid unnecessary contact. The fact that a bottle of disinfectant is present on the table now in addition to the flower arrangement is perhaps one of the accompanying phenomena of this time, but does not really bother. Since there is not much choice to meet, the Apéros are also starting quickly. As always, they include a Gillardeau oyster, today with sesame oil in gelled form on the ground with espuma of green apple. This is an interesting and exciting variant, especially through sesame oil. Gillardeau Auster, Sesamöl, Applespuma Not only visually captivating, but also tastefully impressively the super fresh variation of a cucumber salad, which especially knows how to inspire in the form of a sphere. Among the classics of the house at the Apéros are the flame cake with blood sausage, which comes pleasantly spicy and the gooseberry cube in a crispy sandwich with cherry gel. Flamecake with blood sausage gooseberry with cherry Beautiful also the herbal macaron with salmon statue. Everything very classic, mostly known, but also very precise work. Herb macaraon with salmon As Amuse Bouche the kitchen sends a millefeuille of gooseberry, avocado and shrimp. A Vinaigrette of Red Bete and Coriander is cast. The avocado is relatively firm here, making it more for texture than for taste. Otherwise, the combination of foie grass and shrimp works very well and the aromatic vinaigrette supports the varied dish very well. Millefeuille of gooseberry, avocado and shrimp bread and salt butter are of usual good quality. Bread Salt Butter The actual menu starts with a thinly sliced Langoustine, marinated with lime, as well as a croustillant from the crust animal, baked in catalyst, which naturally offers a beautiful temperature and texture contrast. The connecting, creamy element is the crème fraîche with caviar. This is a beautiful classic taste in perfect design. Crude marinated Langostino with Imperial-Caviar and Langoustine Croustillant Just as classical and seasonally adjusted, it continues with Bretonian lobster with Morchels, peas and asparagus. I would have liked the Morchel cream a little less liquid and a little more intensely, but it is courageously salted. The peas, my favorite vegetables, are super fresh and presumably the best one can get right now. In any case, the whole court is once again characterized by great harmony. Bretonian lobster with peas, asparagus and glazed spring mochels Insignia of the high kitchen, especially in the three-star area, is necessarily also the stone butter. This time Klaus Erfort puts him in a Mediterranean context with chorizosud and Grilltomate. As a texture element there is a small riceball. The brew is very intense in solo, but on the plate relatively mild. This too is all very harmonious, but also a little exciting. medallion of stone butter with aromatic chorizo-sud and baked rice balls At the main courses we choose both variants. My husband gets a piece on the spot grilled US Roastbeef with whistlers and artichokes. Very good the intense, slightly sharp BBQ-Jus, which remains very concentrated on the palate. U.S. Prime Roastbeef from charcoal grill with BBQ jus and serrated artichokes For me there are ridges with perfect silky celery puree. Under the cassis hood there are finely cut nickers. The Purple Curry Sauce is also excellent. In total a very good, though, especially at this level, quite conventional gear. Rehrücken mit Purple Curry Jus, Celeriepüree und Pfifferlingen The dessert comes with a cream of buckwheat with strawberry, rhubarb in consistency, among other things as a ball and sour beet oil. This reflects very beautifully the season and is very well crafted. Délice from buckwheat with local rhubarb, strawberries and sour beet When the Petits Fours, which are always excellent, have just passed two hours. With the espresso we stretch the time to just under 2 1⁄4 hours. Chocolates Cannelés Opéraschnitte Cinnamon Chick Praline with Mango and Maracuja Macarons with Hibiscus raspberry and banana, chocolate coconut I actually feel quite stressed all evening by the very sporty timing. My husband doesn't feel that way. But it's something that alienates me, especially since it's more than half an hour until the official closing time, and I don't quite understand why you've been cut through the evening. Just like I don't understand why you don't open at least half an hour or even an hour earlier to make the evening more relaxed. There was not much to put out at dinner. We haven't been to Klaus Erfort for a few years. But he remains very faithful to his line of the very classical foundation. This may sometimes seem a little low-voltage, but is consistently harmonious and handcrafted perfectly. But if, as we do, we have just about 500 euros on the bill this evening, which could have been higher and above all the very fairly calculated wine card and recommendation by the friendly service, then you want to spend at least a really relaxed evening. This was barely possible today, as the gangs were beaten. So remains a somewhat peculiar three-star experience that I have not experienced in this form. And I hope very much at times when, everywhere in the country, there is enough time to enjoy the special one again. Report as always on my blog: http: tischnotizen.de gaestehaus-klaus-erfort-saarbruecken-3

The address in Saarbrücken. deserves his 3 stars right. For me as a normal earner and simply lover of a good meal only once in a life experience, but it was really worth it.

It is very regrettable that only one menu is offered to all guests and there are no alternatives to choose from! Not every person likes vigil, veal brethren and rehbock! What alternatives are there when a vegetarian or vegan is at the table! Is he going to be processed with the supplements? The meat course was not appropriate to the guest house Erfort! Greetings from the kitchen, lobster and fish were perfect!