Nobelhart Schmutzig

as on the menu says: "what in the nobelhart

we really have eaten very badly from our own. the kitchen was not in accordance with the claim. courts are beautifully dressed, but this alone is certainly not the quality of a court. service is special, but unprofessional. ultimately expensive and a great disappointment for us.

this restaurant offers high quality kitchen with seasonal and local ingredients. the individual feeds of the menu surprise by simultaneous simplicity and complexity, seasoned with sweat. the personal knows the origin of each individual ingredient and also likes to explain how the dishes were prepared. the unconventional weinbegleitung, which itself will keep ready for a weinder or other surprise. Visualizza piatti

.the small tubes were perfect and there were 9 more. a buzzing description would be superfluous here, you should try it yourself. the atmosphere very nice, insurgent, friendly and absolutely professional service. very good weeping on the map and even byo was possible (close to chipping on the map, we just brought our pujanza norte and paid a fair cork Money). at the end we are well saturated with a satisfied smile and an ingenious caramelbon as a departure to the subway.

a real tipp is this restaurant. easy but very warm atmosphere. the arrangement of the seats on a counter around the kitchen is unique. you are in contact with the chefs who also bring and explain the food. it is only used regional products; pfeffer and olive oil you really do not miss the homemade butter in different ripe stages is unmatched, as made from raw milk! the weeping of the wets billy wagner surprises to each gang. Among other things, spontaneously fermented uze beer from brüssel was served, a whole new experience. I'm looking forward to next time!

I must admit, this restaurant has a good philosophy when it comes to cooking with local ingredients. I admire and welcome that. but I don't think it's well done. obviously, eating is expensive for what it is, with minimally good directed. also the employed, including the owner, are arrogant and rude. the drink card is extensive and the sommelier is incredibly little helpful. when I asked a certain court for a white wine, he suggested another drink and then said "but they wanted a white wine, so they go with what they want", which made the culinary experience confusing and difficult. no pairings were offered. massive disappointment and I will not come back. Visualizza piatti

if someone likes to eat refined, this is the right one. all dishes are prepared from regional products (50 km) there is no menu from which we can choose what we want to order. menu card - this is served on every table. the portions are small, which is of advantage, as there are a total of 7 passages.We had the opportunity to sit at the table - bar with a view of the open kitchen interesting. at each served dish explained to us the personal what we would eat and how it was prepared. it is an unusual combination of products and aromes. fisch (aal and hecht) or meat (in our case brain) was a great taste experience. and to dessert I had milcheis and my partner (because he doesn't like milk) inst...

you may not like this etablissement or stop - there is not much room in between;-) a long, private weekend we had a place at the long theke - not so easy at all.Snally you get used to the many impressions that you usually do not expect from a star restaurant: open kitchen, many service employees who whisper around, two chefs that you would not feel so in common. but this is not the point of being a star place, but because you are looking forward to eating well.This has been fulfilled: 10 passages sound a lot, unfortunately it is usually only portiönchen, there is still air up or down would be a ding!? There is no "golden rule" here - we begin with the quality: the right everywhere, of course...

a great experience and a delightful dining adventure. at the fixed price of 95 euro and nine courses they are welcome to take at the bar place. the chefs call themselves “The Cast”, while they cook, chat and introduce their courses. we start with kohlrabi and it is crispy. I find the leaves a bit bitter, but other guests roll them up and shred them. Aal follows and I have to admit that I have never tried. but I do it, and circular layers of daikon sandwich-like a delicious fish that reminds us of a denser laugh or a trout, and I find it very pleasant. there are no superimpositions of other ingredients or flavors, only the ruthlessness of the dings itself and I guess it's to let his own song... Visualizza piatti