Nigrum - Menu

"two souls stay in the land. is more likely to be expected in a marine pub on the coast, but describes the professional vita of masculinity, which after several years on hapag lloyd cruise ships has now established itself in the one side quiet, on the other side tourist baths. has a professional kindness in service, which could also afford a fleeting claim, because the services were impeccable. Chair for handbag, several bread offers, crumb service, use with white gloves, of course the timely request for satisfaction, lead to the door. I don't have to address this with the first name, but a certain ease that seems to accept every wish of the guests as a matter of course, I would like to see a certain service. My wife was thrilled anyway, not only after the offer of Guaido to take a photo of us. impressive and very pleasant performance! after a very luxurious week in Paris (sufficient, peaches, Eselsmilk, the usual stop. Back a band and so the recommendation of the guide michelin came to us who praises the appealing guest rooms in the house next to the chic black environment and modern kitchen. also this recommendation that we join. with a wheelchair and an appropriately equipped bathroom, the house is suitable for wheelchair users. We also like the bright breakfast room with a narrow roof terrace and the personal service of the small team. when we arrived at the hotel a little early, the as determined as the patent proprietor was not on site, but had organized the access for us in a must-seeing way. what proved to be not necessary, because the chef ronald ettl saw us standing outside the door and immediately acted as an Austrian attractive receptionist. that made fun of the evening. the non-used environmental product already deviates from the current color main stream. the Latin name accordingly much black to it gray and in it some few competitive eye-catchers create elegance without having to look at the at least cool. also a relief-like cassette wall made of gold and the self-fixed, also golden, light-ground, safe under the taste cover. we found it at our place on the window with a view of a small road very well and felt very comfortable in the room that fills us a little to half. Although the tables are not unpleasant, the somewhat low deck ensures that the niggerrum offers less confidential conversations. for a funny smile. the sweet fan began more sharply with a Ricard (5,5€ , I stayed with me, i.e. a white wormwood served with lemon after the martini glass had been cooled with ice (Kap 4€ . the black Forrest mineral water with 7.5€, but painful. the large, naturally black card with the logo of the black bead (black bead as a restaurant name was in the choice but would have provoked a legal dispute that offers a menu from which three to eight courses could be selected. we chose five and six plates, the 88€ or 99€. my choice: spargel lachstatar pumpkin seed oil vitello tonnato .some other onsen ei tagliatelle hummersosse kaviar earthbeer rhabarber holunderbloods lambskin gnocchi olivenjus selection of affineur maître anglasig the wine tasting was allowed, by the throats of the gray burgundy of laible (7€, sauvignon of wassmer (9.5€, rosé of mieraval (8,5€ beaujolais domaine de la ranche (8€ and spicy latelese of trimbach (14€) first the kitchen gave its business card with a small, pikant fruity gazpacho, which received avocadocrème filling differently a cam lachstatar with cubes and something looked waiting with a perfect use of a semi-finished bar and other economic sections on the very velvety soup. sapperlot! intense, economic taste that gave a little pumpkin seed oil vulnerability. the fish was cool against him and at the end there was also something dill to see. the first impression: here it is harmonious, but that with a lot of understanding. the original first floor was also a highlight of the delicate pink roasted calf was not drowned, but rather immersed on a harmonious, not too salty tuna cream. crowned by a piece of vigilant tuna marinated in it for 24 hours. narrow anchovy stripes and fried caper blossoms, all kinds of ceremonies and tupfers of saffron and crème fraiche made many combi possibilities. boiled teryakisauce should add thun, but had too sticky and scratched only with effort from the plate. a little playful, but again tasteful and handcrafted very convincing with a prise creativity. In the following, now really frequently offered onsen ei I can (still? not fried enough in just slight panade after that, had the icy creamy consistency that blended wonderfully with the foamed intense lobster bisque and its beautiful anis note. both were perfectly tied to the al dente boiled tagliatelle. with washhabi colorful rust from flying fish brought salty tips and sharpen horny plates. A refreshing Rhabarb sorbet was served before the main course, with strawberry yellow and fresh strawberries. was filled with ruin. we didn't want to let the champagne get tired and give up a photo. how often the main course was somewhat more conventional, which the sous vagina perfectly pink garden lambs naturally did not break. gnocchi from sweet and blue kartoffels looked beautiful in color, but remembered a slightly dry polnta in the mouth. it helped the black olives strengthen lamb jus well further. how nice that the service had provided us a gourmet spoon at times. also the auberginenpüreee did not break me from the chair. For for my wife, a vegetarian main course was made friendly, I came to the delightfully coveted vegetables that all bite and strong own taste. crispy cardiovascular paper also enjoyed the eye. I was offered a selection of affinized cheese from maître Antonie for the conclusion. I laughed Comté, goat with ashes, Reblochon and an intense bride de meaux, to which I was allowed to climb the most juicy fruit bread ever with strong ebread spices, the sweet fan was more known about white mousse au chocolat in fleased and siblings variants, black mousses as usual and marinated herds comfortable, but not old the prices can feel"