Alte Schule - Piatti

"Taking someone into a favorite restaurant is always a risk. you say something about yourself with his enthusiasm for a particular offer and would like to receive confirmation rather than a politely muttered “interest”. probably Carsten1972 was also a little curious if we can understand that his dear wife and he has been spending the days off fronleichnam in the old school in Fürstenhagen for several years and taking a trip across the North German deep into shopping. the remodeling of the old village school right next to the church in a small hotel with restaurant and neighboring seminar rooms is wonderfully happy, with creativity and loving details, be it numerous pieces of equipment from the everyday school of the last decades or the consistent designation of the rooms (e.g. teacher rooms, card room or classrooms). which was partly due to the short stay, but mainly to the fact that it was partly raining the proverbial binding threads, which literally made the autobahn a skewer way. now, somehow we managed to get some time and halfway dry from the driveway from old field stones into the gas room. theke also serves as a reception where after a few moments owner daniel smidthaler discovered us most and the check-in done. to take advantage of the short time optimally, we recovered, of course, a few minutes later in the company of couple carsten and some foam wine. in the first round we followed with the Austrian nature winzersekt (sven leiner „14/15/16“ 9€ the recommendation of chefin nicole schmidthaler, which has a faible for natural wines. at the second round we swung with a crémant rosé (10€ in quieter water and chatted in the somewhat orphaned winter garden in the mood. for the terrace with the beautiful view of the village church, the weather was unfortunately much too inconsistent and the next morning the good, not only in coronary times at the table served and enriched with many regional specialities (for inconceivable 5€ per nase! in the large dining room, which is served well classroom. in the evening before, we had spent some fun hours in the restaurant and first admired the many memories of the former use. who still knows the small, rounded, brown leather sticks with snap closure that blew all the primary school children of my early years around the neck? the service in which the host was supported by two native ladies friendly and fixed, worked perfectly despite the full house. As we know, we should start with the one with which you stopped, and so we had to taste again for the start, with (as almost everything here made aprikosenpüre to the house aperitif. the interstop in ludwigslust was known to have carved out and so I was particularly pleased with the brot, which was covered by carsten with plenty of pre-flavored roses, whose solid, very dark (two times? baked crust I liked just as the loose crum and the butter with pumpkin seed break and oil refined. we had ordered a fresh sample for the journey home the next morning, which was handed over to the day of departure. the knock sample conjured a joyous smile into the face; for a long time it did not survive the arrival! At least as well the potato mixed bread tasted us with an airy kartoffel sliced crème, from which I even reordered. as always among protests by some other people at the table, but they would like to say so. the food selection went quickly. in the old school is served only a surprise menu, here of course the “school feeding”. only the number of courses can be determined within limits. the ladies held with seven small walks (110€ measured, carsten and I went with their nine (130€ to the hit. and during the evening the exclusive “men plates” convinced us especially. before we had enjoyed some aperos that clearly announced the modern, highly local food setting kitchen orientation: roasted linden leaf with celery cream, hazelnuts and fermented mushrooms. green tomatoes made from the last year with scavenger, greasy henne and heu lardo in koji ripened spicy spargelomelette with bronce fennel caramelized milk chip with felchen kaviar and lardo in the amuse it went on similarly elaborate in the processing: slapped cauliflower tom from the leaves, apfel senfgransalat, exciting, very precise. you could taste carefully, but just as easy to “snap” away. we started with a not only optical paukenschlag: pickled forelle could stand up against intense paprika emulsions and meerrettich wonderfully, fried dull blossoms put crispy fruity accents. that was a teller that was not insane, but made good laune. the next teller took some ride out and at so many walks I really like that. start, but then some rest. it was still economical and the two thick rods were perfectly tasted as in garnish, but of course we all enjoyed so many very good examples in this season. more interesting therefore the hollandaise with a sweet acid twist of molke instead of lemon and the wonderful molke chips. third product one of the many premieres for me was wondering, which added a light sharp note that kept the teller in pure comfort before slipping off. a first high point followed with an unspectacular looking cover of sweet beaded onions, crumbly fresh radishes with crumbles and a lemon crispy paper under which an inconceivable good, despite structure delicate, tasted (or even confierte piece hidden from the lammnuss, before whose fine, slightly sweet herbemack alternately Of course, there was an intensively reduced, savory sauce for lip-licking. if meat, then always so, herr schmidthaler! and again, the Austrians, who have been considering 17 gault millau points since 2017, managed to provide calm in the form of another vegetarian teller. the local mushrooms in their bouillon made for pleasantly strong umami nots that were caught with brioche crumble surprisingly sweet. cut-blue blossoms set for sharp taste tips, so there was no long time here. sunflower seeds were not responsible for something bite, but also created a pleasant “molliges” feeling as crème. the next teller the second beginning of the day was the only one who did not fully convince us this evening. which certainly was not due to the wonderfully fresh, aromatic fruits in textures that accompanied the classic fish with speck. beautiful chips very dark and slightly spicy, perhaps from the local wildsau, but simply did not want to harmonize with the typical, peculiar taste of the unfortunately also very soft schollenfilet. in its final round, the chef could at least understand our doubts and admitted that originally a shed-inhabitant from the adjacent lakes was also provided, which however failed at the quality of the day's offer that was not sufficient to him. the change to the East Sea cholle had been an attempt. to make no doubt: the components themselves have tasted “natural” all, it only wanted to stop more than the sum of the parts. after the perfect break as with all walks we were compensated for immediately with the best dish of the day for me. the presumably confierte meat der Wachtel was inconceivable tender, even juicy and for repeated painting exactly so accurately in the typic of taste that I unwillingly escaped an admiring “Oh, that is good!”. but no other (meaty at the table, because all of them were blackened over their own tellers, only right as soon as they were sampled for the pure knees taste depth, dark wing sauce. here were the slightly fried crimp-side and my next premiere quendel, a thymian plant, perfect, strong companion. after these already heavier aromene followed an invigorating pettyness in the cup: textures from the gurke, also as sorbet stimulated the palate, verene ensured flowery chips from backhendl skin for spicy accents. large in small! with sous vide cooked and fried, we bend to the finish line. at this time there was no doubt that the meat of neighboring hunting would be kneeling down just as the separately rich sauce. also the small praline of the leber not only pleased the hunters in our series. the “green” co-player kohlrabi does not belong to my favorite vegetables, but oil and also the crème from the leaves made quite fun. I remained unclear whether a common processing of brot and miso paste was behind it or even fermented brot according to type of Japanese specificity. the question of a cheese car did not stand in the concept of the classroom and that dessert I gave on to a sweet fan without hesitation, although I would like to have tasted something on the flowered and criminal meringue. the creation of aprikose, forest master and hazelnut was at any rate recognized as a more even, in no way too sweet conclusion. I can't say anything to the little bit more. carsten and I finally had to devote ourselves to the port wine and after three excellent courses I was hopelessly happy and a little in another world. which was possibly also due to the wine selection that we had not explored together with the very sympathetic, on their faible for orange weine (all too very existing chefin: on this place, among other things socialist youth education, we dispensed with all domestic products in the opposite to the kitchen and instead practiced with two Austrians and one french and Italian vintiwnti all the bottles were priced (sometimes clearly still in the double-digit range. the mineral water with 5.5€ nicely calculated. my favorite and high point in our special wine trip was exceptionally not the Burgundian chardonnay (although convincing, but the challenging, 20 years mature cuvée from the collio, my Italian favorite (wine region). that may not have seen everyone in the table. are you going? this is the opposite and probably even more the future of the wide German pointed kitchen. smart reduction to less, almost exclusively regional products, but with their taste they are at the center. combinations that work, do not overwrite, but are opposed to simple. especially impressive the diverse use of crumbles, which I could not even appreciate enough here, due to lack of expert knowledge! since the vieux sensual, I could not taste so many subtle nuances behind it! and best of all: all without a blurred, at least the western society, if not even the planetary improving concept. you can be in the mood, wish and feel comfortable! thanks to the couple of gridtahler and of course thanks to the carsten that he has dared the wonderfully upcoming experiment with the grumpy old borgfelder!"