Basti`s - Solingen

My family of four enjoyed the pizza, salad and soup here. The food was amazing fresh, well seasoned and authentic Italian presentation. Blown away that...

While not only the gastronomy is concerned about the news situation and the next lockdown seems to be ruchable, it was time for me to finally implement a project from the episode of my “Lockdown Chronicles”. One of the most human and culinary experiences I had with the “Basti’s Restaurant” in Solingen Gräfrath, which I had already recommended in front of Corona times. For me, however, it was clear that a delivery service assessment, as positive as it may have been, certainly does not dedicate to replacing an evening on site as regards the significance of a first assessment, so a visit to the restaurant was now quite far above my To Do list. In the background and career of the sympathetic cook and gastronomics Bastian Beyer and his uninferior wife Sarah, who leads the service, I have already spoken in my delivery service Roman in April, who would like to look there. Even though the project had been planned for a long time, the decision to go to eat was quite spontaneous on Friday afternoon, I called to say that the boss himself was there and how to expect this evening nothing to do so in the short term, but the Saturday would be better – thanks to unspeakable last minute cancellations of several tables, even on Saturdays should follow. In addition, there would also be the new winter card, the passionate chef began to list some positions and even if the theme “modern” that appeared to be in the back of the guest in his own promise, namely “modern – regional cuisine.” at least the pure titles of the dishes seemed to be something, this all sounded very seasonally harmonious, tempting and anything but banal or unpredictable. But finally, names are sound and smoke and menus in some young, emphasizes contemporary gastronomy, textually not often rather word sleeves of lasting self-marketing. It decides the implementation of contemporary style, not wording, and there is also the question whether superfluous concessions to the culinary spirit, whatever that may be, are always necessary. If I eat a delicious goose bump, with an honest, mastery sauce and corresponding supplements, I don't care if Tellerfoto and Machart could come from 1964. Perhaps it would be much better for me to re-interpret timeless, which the guest in a pleasant, annual plate of nostalgia, according to the orientation of the house, does not really want to see modernized, completely independent of the current Retro Manie. So my constant accompaniment in the seventh anticipation of heaven, when Basti Beyer assured me on the phone, of course there would also be goose bumps or breasts with the classic additions and also I was looking forward to the following day, too gladly we changed our Friday plans and reserved for the early Saturday evening. Shortly after 6:00 p.m. and thanks to a very, very untypical “green wave” on wide parts of the driveway by taxi, we arrived quite quickly at the other end of the city, the entrance area of the venerable slate, the building was Christmasly decorated and given the frosty weather, this sight radiated immediately warmth and comfort. We joined and the learned hotel expert Sarah Beyer showed how to accompany a warm welcome – including a conscientious examination of the vaccination certificates also with a professional level: “Do they want to take the coats to the table or can I take them off or show them the dressing room?” small gestures lost in many places, even if the prices were to be clear in this field. She showed us our cozy corner table in the oversightable main guest room facing the street to the right of the entrance and thus exactly the table I would have wished for with a free choice. Before, a well-being Basti Beyer looked out of the kitchen for a short time, he also greeted us most cordially and we chatted a little, in every relationship a beautiful evening seemed to be starting. The high-quality furniture had been taken over by the predecessor “Mare e monti”, I like the mixture of dark leather and the white, open beams, even if those purely statically considered should only be decoration. Jenes also meets the – deceptively real – blazing fireplace, yet he conveys comfort, everything was good in shot, hysterically clean and, despite so many decorations, completely dust-free. To this extent, I felt very comfortable in my comfortable corner of the encircling the head end of the room, comradely padded bench, it invited thanks to the padded backrest on the wall to my right to the relaxed, slightly “diagonal” rummine between the corridors. Since the beginning, the kitchen has been relying on a very small selection of freshly cooked dishes, even if one does not propagate the much-stretched Credo “seasonally and regionally”, it is a living concept, the laminated A4 sheet printed on both sides, which is the card, at any rate largely makes it. The adrett dressed, sovereign service boss asked first wishes, we discussed possible aperitifs and became filthy, the dishes were immediately ordered, four courses for me, three for Madame, Sarah Beyer covered the cutlery for all courses, may I start the games... With the word “beautiful Prosecco” I am always suspicious from experience and asked at least in advance whether bottle fermentation or snooze Frizzante learned, the first is the case. And I should be positively surprised, an elegant, more than tolerable representative of his kind, the “Extra Dry” he did not wear for nothing, pleasant, fine perlage, fresh with not too flowery, even perfumed fruit, I liked well. Borgo Molino Motivo Prosecco Rosé Spumante Extra Dry Also the Hugo, still a favorite of my madame, pleased, satisfied we slept in front of us and kicked off a hopefully beautiful meal and evening. Hugo, classic Basti Beyer served as a small appetizer his home-baked land bread, warm and slightly grilled, with a strong tomatized, cool but wonderfully spreadable butter. home baked land bread, grilled, tomato butter This should taste good and in this version it was me compared to the taste-neutral Quark White bread combination that I have always thought of for countless years as the ultimate foretaste in the absence of an amuse, even a little joy. Since my prosecco disappeared faster than my first gang, I ordered a second one, but only half of it was served. The glass I came to my accompaniment, which only very rarely drinks alcohol and also it was quite done. On the whole, by the way, a bottle of pen source was ordered, the well-cooled water with matching glasses came promptly and it was unfortunately forgotten to calculate how I found today. 1st Gang Bouillabaisse, Rouille, Pain grillé – 10,50 € 2017 Hattenheim Hassel, Riesling, VDP Great Wine, Wine and Sectgut Barth, Hattenheim, Rheingau – own bottle against cork money To the Bouillabaisse it is necessary to know that this, unlike the until Friday, was actually no longer standing on the new winter card. But when we were on the phone the day before, and I was very sorry to say that I was very happy about it, he spontaneously promised that there was no problem at all. For he has prepared them lately anyway à la minute, he has fresh fish anyway because of a “fine fish plate” on the new map, homemade fond anyway. That I might have to make a few smashes, but I realized that a good borillas is not a good à la minute candidate, but I was looking forward to it and the “Spanish fish pot” from the restaurant’s delivery service was still in my best memory. fast Bouillabaisse, Rouille, Pain grillé However, the smears should keep within narrow limits within the scope of the possibility, even if there will certainly be some in view of the broth which is relatively clear on the surface, which here will diagnose a weak-breasted matter from a distance and also I was initially suspicious, but not always say images more than a thousand words. After all, some clear tomato Consommé with much more intensity than a sweet tomato lumumpe from the can. On the one hand, I liked the fish palette. Now dragonheads, Dorade, sea bass, red barbeque, Meeraal, Knurrhahn, Wolfsbarsch or Petersfisch are the Mediterranean fish classics in a bouillabaisse, with shells and shrimps, depending on Gusto and availability. But we are not in the port of Marseille and the soup offered at an affordable price was the wish of a single guest, so I was satisfied with the local selection of hake, salmon, navy, shrimp, Venus and mussels. Tastefully also, besides a sufficiently strong fond foundation a noticeable but never dominant saffron and fennel note, that had quite depth, the al dente Lauchzwiebel I would not need to have heard something Noilly Prat, perhaps also wishful thinking in the aroma game – and, Halleluja: someone does not understand the purpose of salt as purely decorative such, very beautiful. Once again there was the beautiful grilled land bread and one with real saffron threads, on the goods the cook is quite proud as he told aromatized roulette with sufficient garlic sharpness. Under the line, perhaps “fish soup like a borillas” would have been more satisfying, because Hardcore fans of southern French cuisine would certainly have found hair in the soup, but I was happy with fug and right with what I mean. To wine: We were not well-maintained for a few weeks and I decided to invite the Advent with a little self-rewarding, you are not a BYO restaurant but a nice wine for cork money – which you did not want to charge later, but I insisted on it and gave 20 euros I was only too happy to bring with you on previous request. Wine is not necessarily the main focus of the house, even if you have put on your own everyday grey burgundy with your own label and offer quite attractive openness in a small selection, I would like to emphasise that. But today I just wanted to enjoy something. 2017 Hattenheim Hassel, Riesling GG brought along against cork money Actually, this 2017 exceptional situation Riesling von Barth had to be in the basement for at least five years, but you already attested him big, high-class drinking pleasure and I liked to sacrifice him. Deep, complex, with pronounced minerals and rather discreet fruit in hauchzart light fruit sweets, the acid vines typical present and equally round and not in the approach grouped. A large, versatile wine that, as expected, should be excellent with all my dishes, and especially with the wild notes in Gang 2 and 3. At the same time, delicious goose roasts were flowing through the guest room, the table at the other end of the guest room with a small family company was just delighted to serve their goose dishes and my accompaniment died spontaneously from hunger because it had decided to get in with their soup only at my second walk. Look at the menu planning I just say, I even had to guard my bread and the Rouille attentively, unfortunately with moderate success.... 2nd Gang Wildterrine – €10.50 reduced menu price as a small portion, regular à la carte price €12.50 Morchel Velvetsüppchen – €10.50 When I asked for adjusted portions because of the four courses I was glad that this was possible, actually you are a pure à la carte restaurant, the prices were still harmonious and fair. My wild terrine came with cranberry jelly, wild herbs salad and roasted brioche, with the latter optically already disappointed me while serving, which should later end up in an extensive, constructively friendly Brioche professional empire with the cook. Wildterrine This is the first day of the new card, as fine tuning is still necessary and an attempt with Brioche Muffins was – thanks to a lot of too firm back result, something went into the pants, so he sat down on a box shape, but will rethink it again – he did not really seem satisfied. Tastefully, however, this was quite appealing with some forbearance, only the toast optics, not only because of the cut and dressing way, I felt somewhat sad. The aromatic, finely spiced terrines themselves – I first tapped Reh came from the deer with some wild boar liver and tasted excellent, with small cubes from the cranberry gel, more classic it hardly goes. Not only visually enriched small hops of a light emulsion with light notes of tomato and smoked peppers. Visually a bit pale of wild herbs salad. Instead of making it easy and wetting it over the entire surface, there were drops of quite usable balsamico – I would have felt a not too sweet fruit vinegar more suitable. The halved cherry tomato, as well as two coarse cucumber pens, did not really understand in the context of the dish, thus remained, because Madame was happy about the radishes. In order to anticipate it: Actually, the weakest passage, but a sip of the wine after a bite of brioche and terrine, let me close my eyes with light goose skin. The velvet velvet prepared by the Morchel with champagne and caramelized marons as an insert was fed in parallel by my exalted accompaniment with joy, appetite and satisfaction, which I could also understand after a spoon. Morchel Velvetsüppchen 3. Gang Hirschrahmbraten – €15.50 reduced menu price as a small serving, regular à la carte price €19.50 Gänsebrust – €28.50 The main dishes came and the first thing Sarah Beyer noted was that extra sauce or a supplement supplement was a matter of course on request. I am not a crockery fetishist, but the tasteful, light blue plate under my stag cream roast, which was so ideally immersed in the ambience, I was very pleased. To this end, there were cherry red cabbage and slightly splintered with fine nut splinters of hazelnut, as well as a fried, two-colored, filled red wine berne. The meat from a Solinger Jagd Revier 13, Oberburg, where I subsequently wondered about red deer in Oberburg, perhaps it was Rehbock? was impecceded impeccably on the point, it did not break down while looking and yet you didn't really need teeth, you could share it with the fork if you wanted. The ally sauce tasted pristinely, a good fond, some sweetness by cranberries or the like and by cream or cream fraiche and possibly a shot of vinegar also an ideal touch acid, I don't like it when such sauces are creamy sweetly one-sided. Fruity sweetness I might have expected a little more at the cherry red cabbage, here Nelke stumbled out a little too clearly for my terms, but also here one convinces with a very pleasing consistency, because it is mostly a grey: a very usable, slightly adventurous red cabbage. The Nuss Spätzle I had not eaten so yet with its easy breakdown, but as expected it was excellent and here too taste and texture gave no reason to complain. By the way, the small garden gnome on the plate is the “bi color” red wine berne. Pears are fried in red wine and spices, others with white wine, halves them, hollows out the lower half of the white variant and fills them with a kind of cranberry jam, then the red hat on top. Delicious! Just later I wondered how to handle this, is it pure coincidence whether I have a white or red hat? I can hardly imagine that one always insists on a red “hat” and thus removes half of the poched pears or second-use them. The great questions of life just.... : The geese frustration of the opposite did not come from the sound urban areas, but from an art-friendly freeland breeding in the Eifel, which also relativizes the price. Good goose meat is expensive, unless you think that a Polish oatmeal from the discounter is acceptable in any way. Gänsebrust For this there were the same cherry red cabbage as the deer, a potato clot, a veritable roast apple filled with marzipan, as well as a handcrafted perfect, unexpectedly elegant orange sauce instead of the often quite heavy roast tunke. After I, whether the pronounced “phallic” approach of the court, gave compellingly ordinary, late-pubertarian pennals humour to the best and promptly gave evil eyes to mission accomplished by confrontation! I was allowed to taste and was also done. Delicious, juicy meat, crispy skin, a well balanced sauce that supported and raised the taste of the goose and did not slew, despite all satisfaction with my deer I was a little envious. Puh, now a small break was announced, yet a dessert was unavoidable in view of the offer... Dessert Wintertiramisu – €9.50 Stollenparfait – €10.50 Even when serving, Christmas was very close, the smell of both plates was simply a joy. My Wintertiramisu had truly earned his name, except for the optics were adventurous aromas represented here prominently, instead of biscuits were processed speculative, in the lower Mascarpone layer there were still slightly cinnamonious cherry in the whole. Wintertiramisu was accompanied by lukewarm spice cherries, which were probably cooked or tied up with some speculative seasonings or the like, as is generally known from the hot cherries to the waffle. To add something nice on the plate draped, raised delicious sauce, which reminded of a tasty vanilla sauce or tonka bean, the cinnamon mescarpone noted in the map probably related more to the mass in the cake, I think it was the gingerbread vanilla sauce, which also accompanied the stollenparfait. The stollen parfait of my girlfriend, please, scene applause for this completely value-free name was accompanied by raspberry sauce and the mentioned gingerbread vanilla sauce, as well as by an eagerly expected, fresh plums Crumble. Stollenparfait The Parfait was an announcement in the category of everyday patisserie, handcrafted perfectly, wonderfully creamy and not crystallized in the approach, it was not oversweet and clearly wore the tasteful insignia of a stollen through things such as cardamon, raisins, corinths or orange. Madame was thrilled and let me try to please the plum Crumble too and was also fed with great satisfaction – in her very sweet-toothed case, I should perhaps write more of “greatness” – she still swarms from the parfait today, two days later. Now no longer went much, the attentive chief of the service offered coffee or a digestif, I decided for a Ron Botucal, the 4cl to fair €5.50, maybe not my favorite rum but a much more popular and after this dessert he was really great. Ron Botucal The time was like in the flight, we were the last guests at about 22:00 and talked to us for a while with the sympathetic young operator couple, I gave unquestionably evasive “valuable” tips for the perfect brioche and told nonsense, Madame and Sarah Beyer discussed pet Anekdoten, a nice evening at and with nice people and suitable food came to an end. Here, ground-based craftsmanship and good products are at the forefront. Those looking for great art on the plate are just as wrong here as Pfennigfuchser, for whom a goose bump with supplements not more than 12 Euros and the Fritteusen Schnitzel – best at the Schnitzel action day – can cost Pommes as much as possible under 10 Euros. For the solidly implemented claim of the house “Easy to eat well.” must arrive well, has already been copied in Solingen... I would like to award 4.5 stars for bids on this price level in terms of kitchen performance, including mentioned detail criticism. The service had no wishes open. Even though it was simple this day, because it was quite empty by various rejections, we felt constantly cared about by Sarah Beyer and asking for satisfaction, it seemed to be inconspicuous self-evident to understand five stars for it. I liked the ambience, I like such shops and you put on discreetly decorated cosiness instead of urban hipster clichés. The comfortable “seat situation” also contributed to feeling well, good four stars for this. The cleanliness of immaculate, the day-to-day ... NRW Corona rules have been implemented conscientiously, five stars. At price performance I come to almost perfect 4.5 stars, you will not conceive but get a lot offered for his money and the costing is always fair. Whether the one or the other here sees a three, or a five, certainly always depends on one's own perspective, but that's true in every evaluation category. If I share the stars for the disciplines of cuisine, service and PLV that are most important for me in a gastronomy with this orientation, I come to rounded 4,7 and therefore there are also 4.5 stars in the overall rating, because half stars are possible here on GastroGuide. In any other portal, like on TripAdvsior, where I will also post extracts, of course clear 5 stars without If and But. Since the map changes constantly seasonally, we will certainly be here more often in the future, but that one is not disappointed here, after the delivery service Einstand in April I was almost clear to me; I look forward to the next visit! P.S. Dear GastroGuide friends, I still have a lot to catch up regarding reading in the last three weeks, it did not fit so well lately on weekends, ashes on my head, is still done, I'm still looking at every post, laugh!

While not only the gastronomy is concerned about the news situation and the next lockdown seems to be ruchable, it was time for me to finally implement a project from the episode of my “Lockdown Chronicles”. One of the most human and culinary experiences I had with the “Basti’s Restaurant” in Solingen Gräfrath, which I had already recommended in front of Corona times. For me, however, it was clear that a delivery service assessment, as positive as it may have been, certainly does not dedicate to replacing an evening on site as regards the significance of a first assessment, so a visit to the restaurant was now quite far above my To Do list. In the background and career of the sympathetic cook and gastronomics Bastian Beyer and his uninferior wife Sarah, who leads the service, I have already spoken in my delivery service Roman in April, who would like to look there. Even though the project had been planned for a long time, the decision to go to eat was quite spontaneous on Friday afternoon, I called to say that the boss himself was there and how to expect this evening nothing to do so in the short term, but the Saturday would be better – thanks to unspeakable last minute cancellations of several tables, even on Saturdays should follow. In addition, there would also be the new winter card, the passionate chef began to list some positions and even if the theme “modern” that appeared to be in the back of the guest in his own promise, namely “modern – regional cuisine.” at least the pure titles of the dishes seemed to be something, this all sounded very seasonally harmonious, tempting and anything but banal or unpredictable. But finally, names are sound and smoke and menus in some young, emphasizes contemporary gastronomy, textually not often rather word sleeves of lasting self-marketing. It decides the implementation of contemporary style, not wording, and there is also the question whether superfluous concessions to the culinary spirit, whatever that may be, are always necessary. If I eat a delicious goose bump, with an honest, mastery sauce and corresponding supplements, I don't care if Tellerfoto and Machart could come from 1964. Perhaps it would be much better for me to re-interpret timeless, which the guest in a pleasant, annual plate of nostalgia, according to the orientation of the house, does not really want to see modernized, completely independent of the current Retro Manie. So my constant accompaniment in the seventh anticipation of heaven, when Basti Beyer assured me on the phone, of course there would also be goose bumps or breasts with the classic additions and also I was looking forward to the following day, too gladly we changed our Friday plans and reserved for the early Saturday evening. Shortly after 6:00 p.m. and thanks to a very, very untypical “green wave” on wide parts of the driveway by taxi, we arrived quite quickly at the other end of the city, the entrance area of the venerable slate, the building was Christmasly decorated and given the frosty weather, this sight radiated immediately warmth and comfort. We joined and the learned hotel expert Sarah Beyer showed how to accompany a warm welcome – including a conscientious examination of the vaccination certificates also with a professional level: “Do they want to take the coats to the table or can I take them off or show them the dressing room?” small gestures lost in many places, even if the prices were to be clear in this field. She showed us our cozy corner table in the oversightable main guest room facing the street to the right of the entrance and thus exactly the table I would have wished for with a free choice. Before, a well-being Basti Beyer looked out of the kitchen for a short time, he also greeted us most cordially and we chatted a little, in every relationship a beautiful evening seemed to be starting. The high-quality furniture had been taken over by the predecessor “Mare e monti”, I like the mixture of dark leather and the white, open beams, even if those purely statically considered should only be decoration. Jenes also meets the – deceptively real – blazing fireplace, yet he conveys comfort, everything was good in shot, hysterically clean and, despite so many decorations, completely dust-free. To this extent, I felt very comfortable in my comfortable corner of the encircling the head end of the room, comradely padded bench, it invited thanks to the padded backrest on the wall to my right to the relaxed, slightly “diagonal” rummine between the corridors. Since the beginning, the kitchen has been relying on a very small selection of freshly cooked dishes, even if one does not propagate the much-stretched Credo “seasonally and regionally”, it is a living concept, the laminated A4 sheet printed on both sides, which is the card, at any rate largely makes it. The adrett dressed, sovereign service boss asked first wishes, we discussed possible aperitifs and became filthy, the dishes were immediately ordered, four courses for me, three for Madame, Sarah Beyer covered the cutlery for all courses, may I start the games... With the word “beautiful Prosecco” I am always suspicious from experience and asked at least in advance whether bottle fermentation or snooze Frizzante learned, the first is the case. And I should be positively surprised, an elegant, more than tolerable representative of his kind, the “Extra Dry” he did not wear for nothing, pleasant, fine perlage, fresh with not too flowery, even perfumed fruit, I liked well. Borgo Molino Motivo Prosecco Rosé Spumante Extra Dry Also the Hugo, still a favorite of my madame, pleased, satisfied we slept in front of us and kicked off a hopefully beautiful meal and evening. Hugo, classic Basti Beyer served as a small appetizer his home-baked land bread, warm and slightly grilled, with a strong tomatized, cool but wonderfully spreadable butter. home baked land bread, grilled, tomato butter This should taste good and in this version it was me compared to the taste-neutral Quark White bread combination that I have always thought of for countless years as the ultimate foretaste in the absence of an amuse, even a little joy. Since my prosecco disappeared faster than my first gang, I ordered a second one, but only half of it was served. The glass I came to my accompaniment, which only very rarely drinks alcohol and also it was quite done. On the whole, by the way, a bottle of pen source was ordered, the well-cooled water with matching glasses came promptly and it was unfortunately forgotten to calculate how I found today. 1st Gang Bouillabaisse, Rouille, Pain grillé – 10,50 € 2017 Hattenheim Hassel, Riesling, VDP Great Wine, Wine and Sectgut Barth, Hattenheim, Rheingau – own bottle against cork money To the Bouillabaisse it is necessary to know that this, unlike the until Friday, was actually no longer standing on the new winter card. But when we were on the phone the day before, and I was very sorry to say that I was very happy about it, he spontaneously promised that there was no problem at all. For he has prepared them lately anyway à la minute, he has fresh fish anyway because of a “fine fish plate” on the new map, homemade fond anyway. That I might have to make a few smashes, but I realized that a good borillas is not a good à la minute candidate, but I was looking forward to it and the “Spanish fish pot” from the restaurant’s delivery service was still in my best memory. fast Bouillabaisse, Rouille, Pain grillé However, the smears should keep within narrow limits within the scope of the possibility, even if there will certainly be some in view of the broth which is relatively clear on the surface, which here will diagnose a weak-breasted matter from a distance and also I was initially suspicious, but not always say images more than a thousand words. After all, some clear tomato Consommé with much more intensity than a sweet tomato lumumpe from the can. On the one hand, I liked the fish palette. Now dragonheads, Dorade, sea bass, red barbeque, Meeraal, Knurrhahn, Wolfsbarsch or Petersfisch are the Mediterranean fish classics in a bouillabaisse, with shells and shrimps, depending on Gusto and availability. But we are not in the port of Marseille and the soup offered at an affordable price was the wish of a single guest, so I was satisfied with the local selection of hake, salmon, navy, shrimp, Venus and mussels. Tastefully also, besides a sufficiently strong fond foundation a noticeable but never dominant saffron and fennel note, that had quite depth, the al dente Lauchzwiebel I would not need to have heard something Noilly Prat, perhaps also wishful thinking in the aroma game – and, Halleluja: someone does not understand the purpose of salt as purely decorative such, very beautiful. Once again there was the beautiful grilled land bread and one with real saffron threads, on the goods the cook is quite proud as he told aromatized roulette with sufficient garlic sharpness. Under the line, perhaps “fish soup like a borillas” would have been more satisfying, because Hardcore fans of southern French cuisine would certainly have found hair in the soup, but I was happy with fug and right with what I mean. To wine: We were not well-maintained for a few weeks and I decided to invite the Advent with a little self-rewarding, you are not a BYO restaurant but a nice wine for cork money – which you did not want to charge later, but I insisted on it and gave 20 euros I was only too happy to bring with you on previous request. Wine is not necessarily the main focus of the house, even if you have put on your own everyday grey burgundy with your own label and offer quite attractive openness in a small selection, I would like to emphasise that. But today I just wanted to enjoy something. 2017 Hattenheim Hassel, Riesling GG brought along against cork money Actually, this 2017 exceptional situation Riesling von Barth had to be in the basement for at least five years, but you already attested him big, high-class drinking pleasure and I liked to sacrifice him. Deep, complex, with pronounced minerals and rather discreet fruit in hauchzart light fruit sweets, the acid vines typical present and equally round and not in the approach grouped. A large, versatile wine that, as expected, should be excellent with all my dishes, and especially with the wild notes in Gang 2 and 3. At the same time, delicious goose roasts were flowing through the guest room, the table at the other end of the guest room with a small family company was just delighted to serve their goose dishes and my accompaniment died spontaneously from hunger because it had decided to get in with their soup only at my second walk. Look at the menu planning I just say, I even had to guard my bread and the Rouille attentively, unfortunately with moderate success.... 2nd Gang Wildterrine – €10.50 reduced menu price as a small portion, regular à la carte price €12.50 Morchel Velvetsüppchen – €10.50 When I asked for adjusted portions because of the four courses I was glad that this was possible, actually you are a pure à la carte restaurant, the prices were still harmonious and fair. My wild terrine came with cranberry jelly, wild herbs salad and roasted brioche, with the latter optically already disappointed me while serving, which should later end up in an extensive, constructively friendly Brioche professional empire with the cook. Wildterrine This is the first day of the new card, as fine tuning is still necessary and an attempt with Brioche Muffins was – thanks to a lot of too firm back result, something went into the pants, so he sat down on a box shape, but will rethink it again – he did not really seem satisfied. Tastefully, however, this was quite appealing with some forbearance, only the toast optics, not only because of the cut and dressing way, I felt somewhat sad. The aromatic, finely spiced terrines themselves – I first tapped Reh came from the deer with some wild boar liver and tasted excellent, with small cubes from the cranberry gel, more classic it hardly goes. Not only visually enriched small hops of a light emulsion with light notes of tomato and smoked peppers. Visually a bit pale of wild herbs salad. Instead of making it easy and wetting it over the entire surface, there were drops of quite usable balsamico – I would have felt a not too sweet fruit vinegar more suitable. The halved cherry tomato, as well as two coarse cucumber pens, did not really understand in the context of the dish, thus remained, because Madame was happy about the radishes. In order to anticipate it: Actually, the weakest passage, but a sip of the wine after a bite of brioche and terrine, let me close my eyes with light goose skin. The velvet velvet prepared by the Morchel with champagne and caramelized marons as an insert was fed in parallel by my exalted accompaniment with joy, appetite and satisfaction, which I could also understand after a spoon. Morchel Velvetsüppchen 3. Gang Hirschrahmbraten – €15.50 reduced menu price as a small serving, regular à la carte price €19.50 Gänsebrust – €28.50 The main dishes came and the first thing Sarah Beyer noted was that extra sauce or a supplement supplement was a matter of course on request. I am not a crockery fetishist, but the tasteful, light blue plate under my stag cream roast, which was so ideally immersed in the ambience, I was very pleased. To this end, there were cherry red cabbage and slightly splintered with fine nut splinters of hazelnut, as well as a fried, two-colored, filled red wine berne. The meat from a Solinger Jagd Revier 13, Oberburg, where I subsequently wondered about red deer in Oberburg, perhaps it was Rehbock? was impecceded impeccably on the point, it did not break down while looking and yet you didn't really need teeth, you could share it with the fork if you wanted. The ally sauce tasted pristinely, a good fond, some sweetness by cranberries or the like and by cream or cream fraiche and possibly a shot of vinegar also an ideal touch acid, I don't like it when such sauces are creamy sweetly one-sided. Fruity sweetness I might have expected a little more at the cherry red cabbage, here Nelke stumbled out a little too clearly for my terms, but also here one convinces with a very pleasing consistency, because it is mostly a grey: a very usable, slightly adventurous red cabbage. The Nuss Spätzle I had not eaten so yet with its easy breakdown, but as expected it was excellent and here too taste and texture gave no reason to complain. By the way, the small garden gnome on the plate is the “bi color” red wine berne. Pears are fried in red wine and spices, others with white wine, halves them, hollows out the lower half of the white variant and fills them with a kind of cranberry jam, then the red hat on top. Delicious! Just later I wondered how to handle this, is it pure coincidence whether I have a white or red hat? I can hardly imagine that one always insists on a red “hat” and thus removes half of the poched pears or second-use them. The great questions of life just.... : The geese frustration of the opposite did not come from the sound urban areas, but from an art-friendly freeland breeding in the Eifel, which also relativizes the price. Good goose meat is expensive, unless you think that a Polish oatmeal from the discounter is acceptable in any way. Gänsebrust For this there were the same cherry red cabbage as the deer, a potato clot, a veritable roast apple filled with marzipan, as well as a handcrafted perfect, unexpectedly elegant orange sauce instead of the often quite heavy roast tunke. After I, whether the pronounced “phallic” approach of the court, gave compellingly ordinary, late-pubertarian pennals humour to the best and promptly gave evil eyes to mission accomplished by confrontation! I was allowed to taste and was also done. Delicious, juicy meat, crispy skin, a well balanced sauce that supported and raised the taste of the goose and did not slew, despite all satisfaction with my deer I was a little envious. Puh, now a small break was announced, yet a dessert was unavoidable in view of the offer... Dessert Wintertiramisu – €9.50 Stollenparfait – €10.50 Even when serving, Christmas was very close, the smell of both plates was simply a joy. My Wintertiramisu had truly earned his name, except for the optics were adventurous aromas represented here prominently, instead of biscuits were processed speculative, in the lower Mascarpone layer there were still slightly cinnamonious cherry in the whole. Wintertiramisu was accompanied by lukewarm spice cherries, which were probably cooked or tied up with some speculative seasonings or the like, as is generally known from the hot cherries to the waffle. To add something nice on the plate draped, raised delicious sauce, which reminded of a tasty vanilla sauce or tonka bean, the cinnamon mescarpone noted in the map probably related more to the mass in the cake, I think it was the gingerbread vanilla sauce, which also accompanied the stollenparfait. The stollen parfait of my girlfriend, please, scene applause for this completely value-free name was accompanied by raspberry sauce and the mentioned gingerbread vanilla sauce, as well as by an eagerly expected, fresh plums Crumble. Stollenparfait The Parfait was an announcement in the category of everyday patisserie, handcrafted perfectly, wonderfully creamy and not crystallized in the approach, it was not oversweet and clearly wore the tasteful insignia of a stollen through things such as cardamon, raisins, corinths or orange. Madame was thrilled and let me try to please the plum Crumble too and was also fed with great satisfaction – in her very sweet-toothed case, I should perhaps write more of “greatness” – she still swarms from the parfait today, two days later. Now no longer went much, the attentive chief of the service offered coffee or a digestif, I decided for a Ron Botucal, the 4cl to fair €5.50, maybe not my favorite rum but a much more popular and after this dessert he was really great. Ron Botucal The time was like in the flight, we were the last guests at about 22:00 and talked to us for a while with the sympathetic young operator couple, I gave unquestionably evasive “valuable” tips for the perfect brioche and told nonsense, Madame and Sarah Beyer discussed pet Anekdoten, a nice evening at and with nice people and suitable food came to an end. Here, ground-based craftsmanship and good products are at the forefront. Those looking for great art on the plate are just as wrong here as Pfennigfuchser, for whom a goose bump with supplements not more than 12 Euros and the Fritteusen Schnitzel – best at the Schnitzel action day – can cost Pommes as much as possible under 10 Euros. For the solidly implemented claim of the house “Easy to eat well.” must arrive well, has already been copied in Solingen... I would like to award 4.5 stars for bids on this price level in terms of kitchen performance, including mentioned detail criticism. The service had no wishes open. Even though it was simple this day, because it was quite empty by various rejections, we felt constantly cared about by Sarah Beyer and asking for satisfaction, it seemed to be inconspicuous self-evident to understand five stars for it. I liked the ambience, I like such shops and you put on discreetly decorated cosiness instead of urban hipster clichés. The comfortable “seat situation” also contributed to feeling well, good four stars for this. The cleanliness of immaculate, the day-to-day ... NRW Corona rules have been implemented conscientiously, five stars. At price performance I come to almost perfect 4.5 stars, you will not conceive but get a lot offered for his money and the costing is always fair. Whether the one or the other here sees a three, or a five, certainly always depends on one's own perspective, but that's true in every evaluation category. If I share the stars for the disciplines of cuisine, service and PLV that are most important for me in a gastronomy with this orientation, I come to rounded 4,7 and therefore there are also 4.5 stars in the overall rating, because half stars are possible here on GastroGuide. In any other portal, like on TripAdvsior, where I will also post extracts, of course clear 5 stars without If and But. Since the map changes constantly seasonally, we will certainly be here more often in the future, but that one is not disappointed here, after the delivery service Einstand in April I was almost clear to me; I look forward to the next visit! P.S. Dear GastroGuide friends, I still have a lot to catch up regarding reading in the last three weeks, it did not fit so well lately on weekends, ashes on my head, is still done, I'm still looking at every post, laugh!

While not only the gastronomy is concerned about the news situation and the next lockdown seems to be ruchable, it was time for me to finally implement a project from the episode of my “Lockdown Chronicles”. One of the most human and culinary experiences I had with the “Basti’s Restaurant” in Solingen Gräfrath, which I had already recommended in front of Corona times. For me, however, it was clear that a delivery service assessment, as positive as it may have been, certainly does not dedicate to replacing an evening on site as regards the significance of a first assessment, so a visit to the restaurant was now quite far above my To Do list. In the background and career of the sympathetic cook and gastronomics Bastian Beyer and his uninferior wife Sarah, who leads the service, I have already spoken in my delivery service Roman in April, who would like to look there. Even though the project had been planned for a long time, the decision to go to eat was quite spontaneous on Friday afternoon, I called to say that the boss himself was there and how to expect this evening nothing to do so in the short term, but the Saturday would be better – thanks to unspeakable last minute cancellations of several tables, even on Saturdays should follow. In addition, there would also be the new winter card, the passionate chef began to list some positions and even if the theme “modern” that appeared to be in the back of the guest in his own promise, namely “modern – regional cuisine.” at least the pure titles of the dishes seemed to be something, this all sounded very seasonally harmonious, tempting and anything but banal or unpredictable. But finally, names are sound and smoke and menus in some young, emphasizes contemporary gastronomy, textually not often rather word sleeves of lasting self-marketing. It decides the implementation of contemporary style, not wording, and there is also the question whether superfluous concessions to the culinary spirit, whatever that may be, are always necessary. If I eat a delicious goose bump, with an honest, mastery sauce and corresponding supplements, I don't care if Tellerfoto and Machart could come from 1964. Perhaps it would be much better for me to re-interpret timeless, which the guest in a pleasant, annual plate of nostalgia, according to the orientation of the house, does not really want to see modernized, completely independent of the current Retro Manie. So my constant accompaniment in the seventh anticipation of heaven, when Basti Beyer assured me on the phone, of course there would also be goose bumps or breasts with the classic additions and also I was looking forward to the following day, too gladly we changed our Friday plans and reserved for the early Saturday evening. Shortly after 6:00 p.m. and thanks to a very, very untypical “green wave” on wide parts of the driveway by taxi, we arrived quite quickly at the other end of the city, the entrance area of the venerable slate, the building was Christmasly decorated and given the frosty weather, this sight radiated immediately warmth and comfort. We joined and the learned hotel expert Sarah Beyer showed how to accompany a warm welcome – including a conscientious examination of the vaccination certificates also with a professional level: “Do they want to take the coats to the table or can I take them off or show them the dressing room?” small gestures lost in many places, even if the prices were to be clear in this field. She showed us our cozy corner table in the oversightable main guest room facing the street to the right of the entrance and thus exactly the table I would have wished for with a free choice. Before, a well-being Basti Beyer looked out of the kitchen for a short time, he also greeted us most cordially and we chatted a little, in every relationship a beautiful evening seemed to be starting. The high-quality furniture had been taken over by the predecessor “Mare e monti”, I like the mixture of dark leather and the white, open beams, even if those purely statically considered should only be decoration. Jenes also meets the – deceptively real – blazing fireplace, yet he conveys comfort, everything was good in shot, hysterically clean and, despite so many decorations, completely dust-free. To this extent, I felt very comfortable in my comfortable corner of the encircling the head end of the room, comradely padded bench, it invited thanks to the padded backrest on the wall to my right to the relaxed, slightly “diagonal” rummine between the corridors. Since the beginning, the kitchen has been relying on a very small selection of freshly cooked dishes, even if one does not propagate the much-stretched Credo “seasonally and regionally”, it is a living concept, the laminated A4 sheet printed on both sides, which is the card, at any rate largely makes it. The adrett dressed, sovereign service boss asked first wishes, we discussed possible aperitifs and became filthy, the dishes were immediately ordered, four courses for me, three for Madame, Sarah Beyer covered the cutlery for all courses, may I start the games... With the word “beautiful Prosecco” I am always suspicious from experience and asked at least in advance whether bottle fermentation or snooze Frizzante learned, the first is the case. And I should be positively surprised, an elegant, more than tolerable representative of his kind, the “Extra Dry” he did not wear for nothing, pleasant, fine perlage, fresh with not too flowery, even perfumed fruit, I liked well. Borgo Molino Motivo Prosecco Rosé Spumante Extra Dry Also the Hugo, still a favorite of my madame, pleased, satisfied we slept in front of us and kicked off a hopefully beautiful meal and evening. Hugo, classic Basti Beyer served as a small appetizer his home-baked land bread, warm and slightly grilled, with a strong tomatized, cool but wonderfully spreadable butter. home baked land bread, grilled, tomato butter This should taste good and in this version it was me compared to the taste-neutral Quark White bread combination that I have always thought of for countless years as the ultimate foretaste in the absence of an amuse, even a little joy. Since my prosecco disappeared faster than my first gang, I ordered a second one, but only half of it was served. The glass I came to my accompaniment, which only very rarely drinks alcohol and also it was quite done. On the whole, by the way, a bottle of pen source was ordered, the well-cooled water with matching glasses came promptly and it was unfortunately forgotten to calculate how I found today. 1st Gang Bouillabaisse, Rouille, Pain grillé – 10,50 € 2017 Hattenheim Hassel, Riesling, VDP Great Wine, Wine and Sectgut Barth, Hattenheim, Rheingau – own bottle against cork money To the Bouillabaisse it is necessary to know that this, unlike the until Friday, was actually no longer standing on the new winter card. But when we were on the phone the day before, and I was very sorry to say that I was very happy about it, he spontaneously promised that there was no problem at all. For he has prepared them lately anyway à la minute, he has fresh fish anyway because of a “fine fish plate” on the new map, homemade fond anyway. That I might have to make a few smashes, but I realized that a good borillas is not a good à la minute candidate, but I was looking forward to it and the “Spanish fish pot” from the restaurant’s delivery service was still in my best memory. fast Bouillabaisse, Rouille, Pain grillé However, the smears should keep within narrow limits within the scope of the possibility, even if there will certainly be some in view of the broth which is relatively clear on the surface, which here will diagnose a weak-breasted matter from a distance and also I was initially suspicious, but not always say images more than a thousand words. After all, some clear tomato Consommé with much more intensity than a sweet tomato lumumpe from the can. On the one hand, I liked the fish palette. Now dragonheads, Dorade, sea bass, red barbeque, Meeraal, Knurrhahn, Wolfsbarsch or Petersfisch are the Mediterranean fish classics in a bouillabaisse, with shells and shrimps, depending on Gusto and availability. But we are not in the port of Marseille and the soup offered at an affordable price was the wish of a single guest, so I was satisfied with the local selection of hake, salmon, navy, shrimp, Venus and mussels. Tastefully also, besides a sufficiently strong fond foundation a noticeable but never dominant saffron and fennel note, that had quite depth, the al dente Lauchzwiebel I would not need to have heard something Noilly Prat, perhaps also wishful thinking in the aroma game – and, Halleluja: someone does not understand the purpose of salt as purely decorative such, very beautiful. Once again there was the beautiful grilled land bread and one with real saffron threads, on the goods the cook is quite proud as he told aromatized roulette with sufficient garlic sharpness. Under the line, perhaps “fish soup like a borillas” would have been more satisfying, because Hardcore fans of southern French cuisine would certainly have found hair in the soup, but I was happy with fug and right with what I mean. To wine: We were not well-maintained for a few weeks and I decided to invite the Advent with a little self-rewarding, you are not a BYO restaurant but a nice wine for cork money – which you did not want to charge later, but I insisted on it and gave 20 euros I was only too happy to bring with you on previous request. Wine is not necessarily the main focus of the house, even if you have put on your own everyday grey burgundy with your own label and offer quite attractive openness in a small selection, I would like to emphasise that. But today I just wanted to enjoy something. 2017 Hattenheim Hassel, Riesling GG brought along against cork money Actually, this 2017 exceptional situation Riesling von Barth had to be in the basement for at least five years, but you already attested him big, high-class drinking pleasure and I liked to sacrifice him. Deep, complex, with pronounced minerals and rather discreet fruit in hauchzart light fruit sweets, the acid vines typical present and equally round and not in the approach grouped. A large, versatile wine that, as expected, should be excellent with all my dishes, and especially with the wild notes in Gang 2 and 3. At the same time, delicious goose roasts were flowing through the guest room, the table at the other end of the guest room with a small family company was just delighted to serve their goose dishes and my accompaniment died spontaneously from hunger because it had decided to get in with their soup only at my second walk. Look at the menu planning I just say, I even had to guard my bread and the Rouille attentively, unfortunately with moderate success.... 2nd Gang Wildterrine – €10.50 reduced menu price as a small portion, regular à la carte price €12.50 Morchel Velvetsüppchen – €10.50 When I asked for adjusted portions because of the four courses I was glad that this was possible, actually you are a pure à la carte restaurant, the prices were still harmonious and fair. My wild terrine came with cranberry jelly, wild herbs salad and roasted brioche, with the latter optically already disappointed me while serving, which should later end up in an extensive, constructively friendly Brioche professional empire with the cook. Wildterrine This is the first day of the new card, as fine tuning is still necessary and an attempt with Brioche Muffins was – thanks to a lot of too firm back result, something went into the pants, so he sat down on a box shape, but will rethink it again – he did not really seem satisfied. Tastefully, however, this was quite appealing with some forbearance, only the toast optics, not only because of the cut and dressing way, I felt somewhat sad. The aromatic, finely spiced terrines themselves – I first tapped Reh came from the deer with some wild boar liver and tasted excellent, with small cubes from the cranberry gel, more classic it hardly goes. Not only visually enriched small hops of a light emulsion with light notes of tomato and smoked peppers. Visually a bit pale of wild herbs salad. Instead of making it easy and wetting it over the entire surface, there were drops of quite usable balsamico – I would have felt a not too sweet fruit vinegar more suitable. The halved cherry tomato, as well as two coarse cucumber pens, did not really understand in the context of the dish, thus remained, because Madame was happy about the radishes. In order to anticipate it: Actually, the weakest passage, but a sip of the wine after a bite of brioche and terrine, let me close my eyes with light goose skin. The velvet velvet prepared by the Morchel with champagne and caramelized marons as an insert was fed in parallel by my exalted accompaniment with joy, appetite and satisfaction, which I could also understand after a spoon. Morchel Velvetsüppchen 3. Gang Hirschrahmbraten – €15.50 reduced menu price as a small serving, regular à la carte price €19.50 Gänsebrust – €28.50 The main dishes came and the first thing Sarah Beyer noted was that extra sauce or a supplement supplement was a matter of course on request. I am not a crockery fetishist, but the tasteful, light blue plate under my stag cream roast, which was so ideally immersed in the ambience, I was very pleased. To this end, there were cherry red cabbage and slightly splintered with fine nut splinters of hazelnut, as well as a fried, two-colored, filled red wine berne. The meat from a Solinger Jagd Revier 13, Oberburg, where I subsequently wondered about red deer in Oberburg, perhaps it was Rehbock? was impecceded impeccably on the point, it did not break down while looking and yet you didn't really need teeth, you could share it with the fork if you wanted. The ally sauce tasted pristinely, a good fond, some sweetness by cranberries or the like and by cream or cream fraiche and possibly a shot of vinegar also an ideal touch acid, I don't like it when such sauces are creamy sweetly one-sided. Fruity sweetness I might have expected a little more at the cherry red cabbage, here Nelke stumbled out a little too clearly for my terms, but also here one convinces with a very pleasing consistency, because it is mostly a grey: a very usable, slightly adventurous red cabbage. The Nuss Spätzle I had not eaten so yet with its easy breakdown, but as expected it was excellent and here too taste and texture gave no reason to complain. By the way, the small garden gnome on the plate is the “bi color” red wine berne. Pears are fried in red wine and spices, others with white wine, halves them, hollows out the lower half of the white variant and fills them with a kind of cranberry jam, then the red hat on top. Delicious! Just later I wondered how to handle this, is it pure coincidence whether I have a white or red hat? I can hardly imagine that one always insists on a red “hat” and thus removes half of the poched pears or second-use them. The great questions of life just.... : The geese frustration of the opposite did not come from the sound urban areas, but from an art-friendly freeland breeding in the Eifel, which also relativizes the price. Good goose meat is expensive, unless you think that a Polish oatmeal from the discounter is acceptable in any way. Gänsebrust For this there were the same cherry red cabbage as the deer, a potato clot, a veritable roast apple filled with marzipan, as well as a handcrafted perfect, unexpectedly elegant orange sauce instead of the often quite heavy roast tunke. After I, whether the pronounced “phallic” approach of the court, gave compellingly ordinary, late-pubertarian pennals humour to the best and promptly gave evil eyes to mission accomplished by confrontation! I was allowed to taste and was also done. Delicious, juicy meat, crispy skin, a well balanced sauce that supported and raised the taste of the goose and did not slew, despite all satisfaction with my deer I was a little envious. Puh, now a small break was announced, yet a dessert was unavoidable in view of the offer... Dessert Wintertiramisu – €9.50 Stollenparfait – €10.50 Even when serving, Christmas was very close, the smell of both plates was simply a joy. My Wintertiramisu had truly earned his name, except for the optics were adventurous aromas represented here prominently, instead of biscuits were processed speculative, in the lower Mascarpone layer there were still slightly cinnamonious cherry in the whole. Wintertiramisu was accompanied by lukewarm spice cherries, which were probably cooked or tied up with some speculative seasonings or the like, as is generally known from the hot cherries to the waffle. To add something nice on the plate draped, raised delicious sauce, which reminded of a tasty vanilla sauce or tonka bean, the cinnamon mescarpone noted in the map probably related more to the mass in the cake, I think it was the gingerbread vanilla sauce, which also accompanied the stollenparfait. The stollen parfait of my girlfriend, please, scene applause for this completely value-free name was accompanied by raspberry sauce and the mentioned gingerbread vanilla sauce, as well as by an eagerly expected, fresh plums Crumble. Stollenparfait The Parfait was an announcement in the category of everyday patisserie, handcrafted perfectly, wonderfully creamy and not crystallized in the approach, it was not oversweet and clearly wore the tasteful insignia of a stollen through things such as cardamon, raisins, corinths or orange. Madame was thrilled and let me try to please the plum Crumble too and was also fed with great satisfaction – in her very sweet-toothed case, I should perhaps write more of “greatness” – she still swarms from the parfait today, two days later. Now no longer went much, the attentive chief of the service offered coffee or a digestif, I decided for a Ron Botucal, the 4cl to fair €5.50, maybe not my favorite rum but a much more popular and after this dessert he was really great. Ron Botucal The time was like in the flight, we were the last guests at about 22:00 and talked to us for a while with the sympathetic young operator couple, I gave unquestionably evasive “valuable” tips for the perfect brioche and told nonsense, Madame and Sarah Beyer discussed pet Anekdoten, a nice evening at and with nice people and suitable food came to an end. Here, ground-based craftsmanship and good products are at the forefront. Those looking for great art on the plate are just as wrong here as Pfennigfuchser, for whom a goose bump with supplements not more than 12 Euros and the Fritteusen Schnitzel – best at the Schnitzel action day – can cost Pommes as much as possible under 10 Euros. For the solidly implemented claim of the house “Easy to eat well.” must arrive well, has already been copied in Solingen... I would like to award 4.5 stars for bids on this price level in terms of kitchen performance, including mentioned detail criticism. The service had no wishes open. Even though it was simple this day, because it was quite empty by various rejections, we felt constantly cared about by Sarah Beyer and asking for satisfaction, it seemed to be inconspicuous self-evident to understand five stars for it. I liked the ambience, I like such shops and you put on discreetly decorated cosiness instead of urban hipster clichés. The comfortable “seat situation” also contributed to feeling well, good four stars for this. The cleanliness of immaculate, the day-to-day ... NRW Corona rules have been implemented conscientiously, five stars. At price performance I come to almost perfect 4.5 stars, you will not conceive but get a lot offered for his money and the costing is always fair. Whether the one or the other here sees a three, or a five, certainly always depends on one's own perspective, but that's true in every evaluation category. If I share the stars for the disciplines of cuisine, service and PLV that are most important for me in a gastronomy with this orientation, I come to rounded 4,7 and therefore there are also 4.5 stars in the overall rating, because half stars are possible here on GastroGuide. In any other portal, like on TripAdvsior, where I will also post extracts, of course clear 5 stars without If and But. Since the map changes constantly seasonally, we will certainly be here more often in the future, but that one is not disappointed here, after the delivery service Einstand in April I was almost clear to me; I look forward to the next visit! P.S. Dear GastroGuide friends, I still have a lot to catch up regarding reading in the last three weeks, it did not fit so well lately on weekends, ashes on my head, is still done, I'm still looking at every post, laugh!