Berggasthaus Niedersachsen

"After our visit last January, the plan was able to relive the beautiful inn at the village in summer. Finally, the house attracts with a large outer surface and an impressive view, which regularly also appreciate many wedding couples, so that the mountain guest house has become a popular destination for celebrations. But somehow it has not turned out so that we found the way to the mountain at least shortly before the end of the year. On the 2nd Advent we prefer a place inside and look forward to the fact that Oliver Gerasch and his team offer kitchen on weekends, which allows us a late lunch in the early afternoon. All courses from the two menus can also be ordered individually and so we can customize four courses from the à la carte offer. The Amuse Bouche initially looks rather inconspicuous with some slices of baked vegetables, but presents itself with a spicy dressing, some parsley pesto and truffle chips quite complex and in any case well matched. Amuse Bouche: Baked winter vegetables My husband begins with smoked tuna, which is embedded in thin slices on a finely cut fennel salad. The tuna is very tender and has a ham-like grace. It's not bad, but it's easy to shape. Smoked tuna with apple and fennel My first gear is a real surprise. In the small menu, which was only announced as a watchdog with lentil salad, I was on a fried breasts or similar and then amazed to serve a beautifully worked ballotine. This is not only an extremely fine classic kitchen craft that you can no longer get anywhere, but also tastes excellent. Along with the well seasoned lens salad, there is a strong, almost hearty taste that fits perfectly in the season. Admitted to this obvious menu support, Oliver Gerasch later explains that this description lets him open all options and he can individually decide what exactly he brings to the record. I'm very happy about today's decision. The à la carte offer goes on for my husband. The fried Calamaretti on the spicy saffron risotto are very delicate and sharp. Overall, this dish is very elegant and sprays Mediterranean flair. Saffronrisotto with Calamaretti In a change of a plate I was allowed to enjoy at the beginning of the year, there is also this time a magnificent specimen of an imperial grenade in combination with a defensive component. Was it early the year calf head, it is now Osso Buco, the apricot grass is now replaced by a dinkelrisotto. The overall constellation is similar, but also delicious. This is strong, spicy and the intense Jus form a great contrast to the fine Kaisergranat. Kaisergranat with Ossobuco, salt lemon and dinkelrisotto On the other side of the table, the choice in the main course falls on duck breast, which comes with a superhigh skin and without recognizable fat layer, very delicately cooked for them. With the bite-resistant rose petals and the truffle potato puree, this is classic and well made. Duck breast with truffle cream, rose cabbage and potato puree For me we continue with fish, a capital fillet made of stone butter, which is excellently fried and is accompanied by a seafood ragout in strong jus. As a further addition, there is tortellini with an incredibly tasteful filling of shrimp, stone butter and garlic. Rare I had pasta where the filling was so characteristic. A great band! Bravo! Capricorn with seafood Ragout, head salad and Gambatortellini The walnut ridge of my husband, as it was at the beginning of the year, is too dry for my feeling. The established Cassissorbet and the Crème Chantilly help only to a limited extent. I think it's a bit striking that at both visits Brownie is the weakest element for me. But maybe I'm a bit sensitive about the optimal presentation of this pastry. Walnut with Crème Chantilly and Cassissorbet Since my degree of saturation is already well achieved, I only decide for sorbets with fruit. This is the right choice at this time and it is right for me. Mango and pear are also well hit. Sorbet with fruit Fully our food is not yet complete. Oliver Gerasch also serves us a lush plate of the most beautiful Christmas cookies. This would not understand without explanation, but we cannot refuse at this point. For many years, our annual dates in the local kitchen calendar have been dedicated to a weekend for the Christmas cookies bakery. The result of this work, at the end of which there were 13 different varieties, can also be seen on Facebook. Oliver Gerasch commented on this with the enticing offer for exchange for goose roasts. This would not have been in a reasonable relationship, but I found it so sympathetic and also fun at the same spontaneous that we decided to go on a short-term trip to the villages to bring a bag of self-baking just past. The surprise has obviously succeeded and shows that social media can also find the way to reality. In any case, the record that stands before us is Gerash's equally successful revanche. But regardless of this sweet trination, it remains to be noted that Gerash's kitchen seems to be constantly developing. The program continues to develop between regional, Mediterranean and more creative gourmet excursions. Many corridors, however, were more subtle to me. And with the Quail, the Kaisergranat, the Safran-Risotto and the Steinbutt we had dishes that are far above the level of the bourgeois inns. The desserts could become a bit finer, but otherwise the development can go so far."