"The Dionysos in the „old“ Hirsch Weinstuben has been well visited for years and on Sunday evening we are lucky to get a table in the almost fully equipped restaurant at 7 p.m. without reservation. Unfortunately not in the new conservatory cultivation with modern furnishing, but in the old wine room with dark oak, venerable brass ceiling candelabers and furniture, which reminds me of the time before Dionysos when there was still a high-priced wine room and is now drawn according to the time and the guests. Dionysos in the deer The Greek service is dressed in black, very attentive, well organized and shows no weaknesses. The interplay runs as smooth despite the estimated 80 guests. The menu is rich and offers all Greek classics, but not overloaded. However, the wine map is limited to the essentials of Württemberger to some hand-picked Greeks. The kitchen is at least in pointo timing with a quick first gear and a pleasant distance between the corridors in nothing. “Oktopus salad with best Crete olive oil” Oktopus salad with best Crete olive oil with slightly sweated zucchini, fennel and carrots very crisp. The fine-aromatic olive oil seasoned with kebel and dill and unmistakable, already on application, flavored with plenty of garlic. The octopus is also pleasantly bite-resistant and the whole is balancedly marinated. Made to appeal on square glass plate with leaf salad. A Techni Alipias White Wine 2014 (Sauvignon Blanc and Assyrtiko) well tempered, fruity fresh, light grape fruit and pineapple notes. Small appetizer salad to the main dish appetizer salad primarily leaf salad on light Vinaigrette with tomato brand quite okay. “Moussaka Potatoes Aubergine Meat Cheese Auflauf” Moussaka is not an eye-catcher but I would have expected a more appealing presentation here. At the expense, the successful spicing with cumin first delights, but the consistency has suffered too much by warming up. Potatoes disintegrate without resistance and the eggplants are a little sponge. The further you get up in the layers, the better it gets with minced meat, béchamel sauce and a pleasantly discreet proportion of cheese, only the tomato sauce tasted above. Sure, fresh preparation can not be expected à la carte, but it should have been a bit more bite. It is a bit of disappointment, which, however, is mitigated by the red Techni Alipias 2012 (Cabernet Sauvignon, Merlot and Agiorgitiko), with a strong, full-bodied bouquet of cherries, plums and holding back tannins. “Fresh figs with vanilla ice cream in mavrodaphne” Fresh figs with vanilla ice cream in Mavrodaphne the vanilla ice cream begins in warm mavrod apple, red slightly spiced Greek sweet wine (I also need to google), to melt and mitigate the intense wine aroma combined with warm fig halves. Again a successful increase in the final course before the strong, strongly sweetened, Greek mocha. Dionysos in the “old” Hirsch Weinstuben Resüming slightly above average “Grieche” with weaknesses that are also due to the rapid preparation in the kitchen at many guests. And the whole thing for Stuttgart to fit prices. Oktopussalat 8,50 Mousaka 12,50 Fresh Figs 5,40 EUR Techni weiss 0,2 5,30 Techni red 0,2 6, Greek Mokka 1,80 EUR"
Stuttgart
