Leonardo - Piatti

Am Teich

➤ Am Teich 1, Klempau, Germany, 23628

Piatti • Suppe • Salat • Deutsch • Fleisch

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"Who hasn't eaten here has missed something. the food is delicious and is quickly brought, even in the whole house. the device is fast, friendly and accommodating. table reservation is recommended as well as the huge cordon blue. good appetit: eat: 5 service: 5 atmosphere: 5."

Friederikenhof

➤ Langjohrd 15-19, 23560 Lubeck, Schleswig-Holstein, Germany, Oberbüssau

Piatti • Käse • Bier • Fisch • Kaffee

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"Located south-west of Lübeck in the small town of Oberbüssau directly on the Elbe Lübeck Canal, Ringhotel Friederikenhof offers accommodation in the beautiful green quite far away from the hectic and above all louder city. With its own restaurant, the hotel also attracts me as a non-hotel guest in May 2017 by generally very good reviews in the hope of enjoying a nice evening menus. The ambience is of course characterized by nature. The red brick houses of a former farm contribute to this rustic atmosphere. This also continues in the interior of the restaurant with wooden beams, natural stone and fireplace. Thus, atmospherically, a good condition for a cozy feeding is laid. Interior. The fact that the hotel with its restaurant has quite a higher value was demonstrated last year by its participation in the “Schleswig Holstein Gourmet Festival . In this course, Michael Kempf from Berlin’s 2 star restaurant Facil came to visit for a weekend and served a menu in cooperation with the kitchen crew of the Ringhotel, which was also well mastered for my impression. Of course, this is about the own performance of the kitchen during my first visit in 2017, where I was able to compile a 5 gear menu according to my own preferences from the menu in advance and thus reserve a price of 69€. Over this early evening, I was operated by two middle-aged men who always acted friendly and without haste, although the waiting times naturally increased with increasing number of guests. I would have liked to have an independent explanation of the corridors, but they could always answer my questions from the standpoint. At the beginning, a few slices of baguette and grain bread were served together with salted butter, rapeseed oil and homemade herbal cucumber. Baguette and grain bread with salted butter, rapeseed oil and homemade herbal cucumber. The quality was a very good start from all components: the breads with airy crumbs and red crusts, the rapeseed oil very aromatic and the herbal cucumber fresh. As Amuse Bouche followed a small glass with a nicely cool gazpacho (just the right one on such a sunny late spring evening . Gazpacho. Garlic was used in a striking amount and also left the tomatoes, the cucumber and the chives still tasteful space. I also liked the somewhat thicker consistency, which made it a successful impression. Vegetarian started the menu with a carrot ginger soup with kerose foam. Carrot ginger soup with cerebral foam. The ginger was well dosed, the soup was nicely ally and small carrot pieces with pleasant bite made for variety. Although the kebel foam had a nice stand, it did not contribute to the soup more tastefully: it was unfortunately lacking it. Nevertheless, it was a tasty soup. And the second gear should get out without meat and fish. For this, a panko-baked thaler made of Frisian cow's milk played the main role. Baked Friesentaler with Rucolasalat and Port Wine Shallots jam. The externally crusty and slightly liquid cheese was accompanied by a jam made from port wine shallots, which also tastefully held with sweetness and acidity what they promised. Rapeseed oil and a freshly acidified salad were other components. Here, saltiness, sweetness and acidity harmonize, as well as solid and soft consistency very well: a really great composition. The last appetizer was then allowed for the first time for the carnivores on the plate. To a sous vide garden hip from the Sylter Deichlamm, a red lentil puree and a sprout of radish salad were fused. Hip of Sylter Deichlamm sous vide cooked with red lentil puree and sprout radish salad. The chosen type of preparation made the aromatic tranches of the hip so juicy and tender that a knife was not even necessary for cutting. The puree was also very fine and creamy. Thus, the crisp, sweet, sour salad again provided a welcome textual change. In the following 1st main course, the cool wet in the form of a fried fillet from the noble marshes also had its appearance. Roasted fillet from the noble marshes with crustacean foam, spring vegetables and well-eategnocchi. Gnocchi aromatized with fountain cress and mixed, crunchy spring vegetables in the form of green and white asparagus, peas, perennial cellar and carrots placed the saturation supplement. A froth of crustaceans added a sea dweller to the freshwater fish. The fish was well cooked, but the skin could have been a little more cherry. Only salt and acid did I miss something for the fish. Also the crustnut foam could not help, which was also not intense enough to get to fruition. For this, the otherwise often only taste-neutral Gnocchi with its clearly perceptible fountain crescent Aroma were an interesting and tasty surprise. Before the hearty completion of the menu, another kitchen greeting in the form of an intensively fruity forest beer Sorbert with fresh mint ensured a great and refreshing surprise. Waldbeer Sorbert. The crowning conclusion of my individual menu should be the Kotelett from the regional Holsteiner saddle pig, which was served with Estragon Möhren and a potato Röstzwiebelpüree (I never really need desserts. With me, the menu can end very hearty ; . Kotelett vom Holsteiner Saddlerschwein mit Estragonmöhren und potato Röstzwiebelpüree. The handsome specimen was quite delicate, but also minimally dry. This could be well balanced by the tasty sauce. The glazed carrots were wonderfully crisp and tasted with the estragon and a few onion cubes. The fine potato puree with the crispy roasted onion rings fits very well to the pig, as it still supported its heartliness and gave volume. This was a worthy menu highlight. To sum up, I can say that the ingredients used were of ever-perceptible freshness and good quality, and that the kitchen handicraft as a whole was at a good level. In the case of the noble marshes, the skin could have been more rusty, as I said, and the chop could still be a little more juicy, but these passages were not bad either. In all vegetarian components, however, the kitchen was able to convince. The restaurant of the Friederikenhof was definitely righteous for my sensation. So I can also recommend a return here to anyone who doesn't reside in the hotel, but also outside the city of Lübeck looking for quality food in the middle of a wonderful ambience."