Bissara Restaurants in Durbach
The best places in Durbach to eat Bissara. Our interactive map features all restaurants around Durbach who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Bissara or dine out.
4.5
Menu
Table booking
4.5
Menu
Table booking
City: Durbach, Tal 1, 77770 Durbach, Germany
"Enter for an evening into the hands of the star chef Andre Tinelt and a sommelier, just enjoy, be delightful about the taste experiences and let five be straight, this was our “todo” plan for our Black Forest short trip. Again and again we look at the homepage until we finally found the perfect arrangement from the Hotel Ritter. An overnight stay, 36 hours of wellness, champagne breakfast and in the evening culinary enjoy from the “regional of here” star kitchens menu, 3 courses plus up to four intermediates for 139 euros per person. We booked for the last Friday. Located between Oberkirch and Offenburg in southern Ortau, Hotel Ritter has its more than 350 year-old certified gastronomy tradition. 87 rooms, wellness area with indoor swimming pool and hot tub, meeting rooms and three restaurants are located in the historic half-timbered house and adjacent new buildings. Last year we were in the normal “Hotel Restaurant” when we came out for fans of the star kitchen, we were served the star dessert at short notice, which was fantastic since my wife and I had the desire to be in the star restaurant. We're done showering, I'm still flushing a 0.5 yeast down from the room bar to create the basics for the evening and, together with my wife, go down to the exclusive area where we're already expected by 3 service personnel at the entrance door. In the restaurant, everything seems dimmed according to the motto “in the dark is good to munk”. To the left are various liqueurs and snippets and behind, skillfully separated from a black curtain, our table with sensational privacy. A table alone for us and far and wide nothing, the next table over 10 meters away, so it must be. On the table there are fresh flowers, bread plates in a dark green color, fabric serviette with silver ring, glass for mineral water and an ominous black cup, which has to mean? In the reservation, the kitchen team was prepared from the “from here menu” 5 gears for 139 euros 3 gears for us, at the same time I was already on the door and studied the hidden map. 3XFish, 1xFleisch for 62 Euro and Dessert. I had only one wish, please meat, much meat and my prayer was heard. Heimischer Saibling/Kotelett und abdomen vom Regional Silva Schwein/Durbacher Bratapfel. Before, however, the first course was served, five or six “journeys from the kitchen” have set all senses to the highest pleasure. For the horny reader who likes to fly over the text is a summary: as well It went off, nicely served in a wooden root, each a millet salad with banana crunch. Millet salad with banana crunch Suitable for this was a cool pils as an aperitif, my wife took a non-alcoholic champagne with Bratapfel apple cider vinegar. Awesome and fit a little better with the rather sweeter entry than my hearty Pils. As an accompaniment for the evening I looked for a bottle of wine, sommelier Marco Feger recommended us a Sauvignon Blanc, but he stood on the map with 79 euros. We took a bottle of Riesling Cabinet from the Leiner winery in Ilbesheim 32 euros, which had easy play with every walk and was a perfect companion for us. As the next greeting from the kitchen came a three-piece cucumber, stylishly served on a wooden beam. Right in the glass was the best of this trilogy, cucumber relish with bright tomato foam, above was a fruity red on it, I can't remember. In the middle a sprout with stopfleber layer and above an extremely high-dose apple cucumber cream went so, and left on the wooden board a cucumber gel with filling was also not mine, I flushed with the rest of Pils what I still had. As the next greeting from the kitchen we got a fine gugel cup with bacon from the regional woollen boar, the bacon very delicate and juicy in taste, very fine. small bread selection There were also a variety of rolls, all three rolls had a different consistency and were prepared differently salty, sweet and neutral. In addition, there were a freshly beaten salt butter in two bowls as well as a kind of semi-solid Frankfurt green sauce with insert white but no longer what that was, too much we experienced at the evening. Jackpott, a liquid gang. Sommelier said we should enjoy the drink wisely and after 5 minutes we should tell him what that was. We didn't recognize the color, we had to rely on our taste 100. At the first sip, various vegetables were already in my head. I tasted celery and lemongrass. I tapped a vegetable soud, my wife said it was a wine. But what ? After 5 minutes came the sommelier, I explained that I tasted pepper and celery and lemongrass, I tapped on vegetable broth. Sommelier laughed and explained that, of course, it was a wine and no vegetable broth. Because of the spices and I tapped on a spice-traminer, my wife said she had no idea, but the wine was scary and tasty, it turned out to be a “white fruit” that was very good for food with Asian spices and “fruit fruits”. An accident from a regional wine producer, which is to be included in the programme. Another greeting came from the kitchen to get us to the first walk. Yellow beds with variations of tomato yellow beds with variations of tomato. On top of an onion chip for the crunch, the whole was then filled with liquid head salad in front of our eyes. The yellow beet ball was filled with a very delicate feta cream, which has excellently subordinated to various tomatoes without covering the fruity tomato flavor. That was a big movie. The first thing that convinced us was the local chard cooked in nut butter. Saibling composition with red Marshmellow Baiser, red beds and yellow beet ball with caviar The fish meat was particularly aromatic, even pure an absolute pleasure. The composition with red Marshmellow Baiser, red beds and a palate yellow beet ball with caviar, the ball was filled with refreshing yellow smash, allowed our palate to experience a first really horny highlight. Applaus, I can't remember having ever experienced such a brilliant start. The different flavors on the plate, along with the refreshing cannibal sauce, a dream. We then always had bread, it tasted so delicious that we didn't have to take care of the belly. Next came a small postcard at our table, on which one saw a drawing of fried salad, crispy belly of Silva pork, sauce Hollandaise, pork crispy and wheat grass. The service force explained that the main course was divided into two files. First comes the pig farm. This came on a preheated plate, in front of our eyes a brown nail was poured in again, the sauce was heavenly. The belly at the top nice cross, the bacon nicely soft, the i bouncer but the pork crispy. From taste and consistency remembering the cheese and onion rings, only with pork crispy taste. The fried Salatherz had wonderful roasted aromas, yet the salad was not soft but had bites. Sensational!! It went on with the second act and again the postcard for setting and reading during the meal. Kotelett vom Silvaner Schwein, inlaid pumpkin, baked glacial sphere with filling I believe stopfleber and mushrooms. The highlight tonight. The sommelier explained to us what the Silvan pig has. “Great pigs, to whom it goes “sucking” and who do not know the word stress. That was tasted. A dream of meat, even one or two stages higher than my beloved Iberico pig, I had to admit enviously “so must taste pork”, said our sommelier and knocked himself on the shoulders. “Big with character” I found, it doesn’t always have to be fillet. What I didn't taste so, the ball glacial with the filling, the filling reminded some of the appearance of the English kidney pudding I don't have to have. But since my wife likes to eat inns, she was full of praise over the ball. A first feeling of saturation occurred, we got the next greeting from the kitchen. I don't know how many it was, a blood orange sorrow for refreshment, on refreshing smash with crispy and baiser. This was a modern type of Black Forest Tiramisu, refreshed our somewhat slept tongue. That was also necessary, because it went on with the next gear. Durbacher Bratapfel, in the form of the sign of Apple, toxic green, reminiscent of Schleimi of the Ghostbusters. The part was filled with a fine nougat layer and white chocolate. I don't know how the chef has spelled that this egg snow kept the shape. Fantastic. There were crisper, crisper gorgeous caramel chips, nutis, two kinds of tasty cream and mouse , dörrapfel, apple butter and two kinds of apple once as a jelly and once as a fruit drop – the dessert was unfortunately too quickly empty. As a companion, I asked for a red sweet wine, hoping I could get a Banyuls Rimage. But Maitre Marius Jürke said you didn't, but you got the Thor. A kind of Port wine with a high alcoho content above 15 , I accepted the recommendation and made a picture of course. At the first moment he was too dominant to me, but then following the candy which should follow, he was very good. When we wanted to ask for a final schnapps, Patissirie chief Tony Oehm came with a wooden board and full of sweeter other revelations, as I could eat almost nothing more I said to him “just leave the whole board there, we make it empty” I got coconut curry, the classic black forests cherry, double nougat and truffle. The Nougat Praline had tasted best for me and I asked for a supplement, then I got another two one for my wife and one for me To really last, once again a greeting from the kitchen, an after the dessert greeting, on a green Gimmick wine bottle once again fine delicacies from nougat, chocolate, truffle and wackelpudding!! Conclusion: In the exclusive “Wilder Ritter” gourmet area, the star chef Andre Tinelt and his kitchen team conjures up. 1 Michelin Stern, 16 GaultMillau points, 8 Gusto “Pans” are already a small wink, which awaits the guest here. What has us great pleasure, the menu we could enjoy is offered for hotel guests for 49 euros. Beverages are also fairly calculated, for the espresso will be 2 euros, for the Sambucca 3 euros due. Absolute top recommendation, that yells after a repeat visit!!"
4.7
Menu
4.7
Menu
City: Durbach, Lindenplatz 4, 77770, Durbach, Germany
"Superb restaurant Very good cuisine Patronne and friendly boss Very good reception"
Bissara
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Price
The Average price for Bissara is:
$5.7
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