Menü Degustation Restaurants in Saarbrücken
The best places in Saarbrücken to eat Menü Degustation. Our interactive map features all restaurants around Saarbrücken 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 Menü Degustation or dine out.
4.6
Menu
Online table booking
4.6
Menu
Online table booking
City: Saarbrücken, Mainzer Straße 95, 66121, Saarbrücken, Germany
"Other times, other circumstances. The time after the Corona lockdown allows guests to eat again and obviously there is a great need, especially in the fine dining area to recover here. On the other hand, depending on the state, restaurants are subject to conditions that often make economic operation more difficult. Distance rules were not the first problem in many houses, because already before tables were very generous. Masking, disinfection and data collection are things that can be done relatively quickly and easily. However, the limited opening hours are more difficult. At the time of our visit to Saarland restaurants must be closed at 10:00 a.m. and guests must then leave the house. However, with multi-course menus times of three, four or more hours are often nothing unusual. Klaus Erfort has decided to completely reduce his program at this time and so on his arrival he offers only a five-course menu at two main courses to choose from. But he didn't change anything at the opening hours. In the evening you will continue at 7 p.m. Thus, de facto 3 hours remain for this programme. In the meantime, the opening hours are further relaxed and the offer is more extensive. However, it would have been nice if the specific rules on the website had been communicated accordingly. There we found the menu from better times with a large menu and an à la carte selection. Also a wine card that can be viewed on site as well as on an iPad is not available online. This would certainly be helpful for one or the other, especially for those who want to avoid unnecessary contact. The fact that a bottle of disinfectant is now present on the table next to the flower arrangement is perhaps one of the accompanying phenomena of this time, but not really disturbing. Since there is not much choice to make, the Apéros also begin quickly. As always they belong to a Gillardeau oyster, today with sesame oil in gelled form on the ground with espuma of green apple. This is an interesting and exciting variant, especially through sesame oil. Gillardeau Auster, Sesamöl, Applespuma Not only visually captivating, but also tastefully impressively the super fresh variation of a cucumber salad, which especially knows how to inspire in the form of a ball. Among the classics of the house at the Apéros are the flame cakes with blood sausage, which comes pleasantly spicy and the gooseberry cube in a crunchy sandwich with cherry gel. Flamecake with bloodworst gooseberry with cherry Beautiful also the herbal macaron with salmon statue. Everything very classic, mostly known, but also very precise work. Herb macaraon with salmon As Amuse Bouche the kitchen sends a millefeuille of gooseberry, avocado and shrimp. A Vinaigrette by Red Bete and Coriander is cast. The avocado is relatively firm here, making it more for the texture than for the taste. Otherwise, the combination of foie grass and shrimp works very well and the aromatic Venaigrette supports the varied dish very well. Millefeuille of geeseberry, avocado and shrimp bread and salt butter are of common good quality. Bread Salbutter The actual menu begins with a thinly cut Langoustin, marinated with lime, as well as a croustillant from the crust animal, baked in catalyst, which naturally offers a beautiful temperature and texture contrast. The connecting, creamy element is the Crème fraîche with caviar. This is a beautiful classic taste in perfect design. Crude marinated Langostino with Kaiser-Kaviar and Langoustine Croustillant Likewise classical and seasonally adjusted he continues with Bretonian lobster with Morchels, peas and asparagus. I would have the Morchel cream a little less liquid and a little more intense, but it is courageously salted. The peas, my favorite vegetables, are super fresh and probably the best one can get right now. In any case, the whole farm is again characterized by great harmony. Breton lobster with peas, asparagus and glazed spring mussels Insignia of high kitchen, especially in the three-star area, is necessarily also the stone butter. This time Klaus Erfort puts him in a Mediterranean context with chorizosud and grilltomate. As a texture element there is a small rice ball. The brew is very intense in solo, but on the plate relatively mild. This is also very harmonious, but also something exciting. Stone-butter medallion with aromatic chorizo-sud and baked rice balls In the main courses we choose both variants. My husband gets a piece on the spot grilled US Roastbeef with whistler and artichokes. Very good the intense, slightly sharp BBQ-Jus, which remains very concentrated on the palate. U.S Prime Roastbeef with BBQ Jus and Served Artichokes For me there are Grats with perfect silky celery puree. Under the Cassis hood there are fine cut laces. The Purple Curry Sauce is also excellent. Overall a very good, but, especially at this level, quite conventional gears. Rehrücken mit Lila Curry Jus, Celeriepüree und Pfifferlingen The dessert comes with a cream of buckwheat with strawberry, Rhabarb in consistency, among others as a ball and acidic beet oil. This reflects very nicely the season and is very well designed. Délice from buckwheat with local rhubarb, strawberries and sour beet When the Petits Fours, who are always excellent, have just passed two hours. With the espresso we stretch the time to just 2 1⁄4 hours. Chocolates Cannelés Opéraschnitte Cinnamon Chick Praline with Mango and Maracuja Macarons with Hibiscus raspberry and banana, chocolate coconut I feel quite stressed all evening by the very sporty timing. My husband doesn't feel that way. But it's something that alienates me, especially because it's more than half an hour until the official closing time, and I don't quite understand why you were cut through the evening. Just like I don't understand why you don't open at least half an hour or even an hour earlier to make the evening more relaxed. There wasn't much to eat. We haven't been with Klaus Erfort for a few years. But he remains very faithful to his line of the very classic foundation. This may sometimes appear a small low voltage, but is consistently harmonious and perfectly handmade. But if we, as we do, we only have about 500 euros on the bill tonight, which could have been higher and above all the very pretty calculated wine card and recommendation by the friendly service, then you would like to spend at least one really relaxed evening. This was hardly possible today as the bands were beaten. This remains a somewhat strange three-star experience that I have not experienced in this form. And I hope very much at times when there is enough time everywhere in the country to enjoy the special again. Report as always on my blog: http: tischnotizen.de gaestehaus-klaus-erfort-saarbruecken-3"
Menü Degustation
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Price
The Average price for Menü Degustation is:
$51.1