Gasthaus Zum Raben

“In Restaurant” – “Great cuisine” – “Great location” – “you have to go” – “Super cooking” – “Traumterrasse” and (freshly new: Star cuisine could continue the list of dits endlessly. The expectation was correspondingly high when we finally set ourselves to Horden in a nice society. My last visit dates from over 20 years when the raven under Mr. Brodmann was known as a simple village restaurant for its defensive dishes and the influential coffee machine on the counter. The historic building is located in the middle of the village and has been lovingly renovated outside and inside. The old pension was preserved and carefully expanded, including the fireplace. In the side wing this year there was a high fireplace room where a wedding ceremony took place... to which the really nice, weather-related but unused outdoor terrace is connected. A place with a high wellness factor! Very attentive staff, but the drinks were very impressive. On the wine map it was found that the proportion of open wines was very poor, especially in five course menus the possibility of recourse to an open glass is quite desirable. The menus! The card offers several of them where you can get up or down. A very attractive option, the kitchen is of course also available for other variants. However, the small-printed price for the individual components has peak values. What we would do with expectations. A good card should already inspire while reading and make appetite for coming. In the third view, however, nothing was so striking here that one liked the election. The Duchaus increased offer contains the usual suspects, but remains high. “Two tuna” remained to me as an appetizer with a negative selection: a sushi large slice of raw tuna and a boiled chilled fish ball. The avocado cream is inconspicuous, a handmade perfectly rolled carrot stripe as an eye-catcher is superfluous. “Rinder fillet on black-rooted vegetables with green and vegetable gnocchi” or so... was my choice of the main course. Some exile Russian was also a name, but gothlob wasn't on the plate. An excellent quality of the goods used can be expected here, the fillet was immaculate but clearly undersized. Gröschtl, i.e. roasted calfskin cubes and the black roots were drowned in the sauce perceived very uniformly over all plates, of five (5 gnocchi of the dietary bud is not satisfied. Also the rest of the group had no culinary highlights this year, only the car on Risotto could convince as an intermediate. What remained was a disappointed culinary expectation in a beautiful evening in a very nice atmosphere. Shame! But in summer we test the terrace – for a new one! As mentioned earlier, the reason for this is also given: The raven was taken up in the exquisite circle of star kitchens. The experience has shown that this is reflected first on the right side of the menu, but perhaps we find the last missing highlights on the left side. The Michelin counter follows Golocal here!

“In Restaurant” – “Great cuisine” – “Great location” – “you have to go” – “Super cook” – “Traumterrasse” and (freshly new: Star kitchens could be continued endlessly on Dits’s list. The expectation was correspondingly high when we finally set ourselves to Horden in nice company. My last visit dates back to over 20 years when the raven under Mr. Brodmann was known as a simple village restaurant for its defensive dishes and the influential coffee machine on the counter. The historic building is located in the middle of the village and has been lovingly renovated from the outside and inside. The old pension was preserved and carefully expanded, including the fireplace. In the side wing this year there was a high fireplace room in which a wedding ceremony took place... to which the really nice, weather-related but unused outdoor terrace is connected. A place with a high wellness factor! Very attentive staff, but the drinks were very impressive. On the wine map it was found that the proportion of open wines was very poor, especially in five course menus the possibility of recourse to an open glass is quite desirable. The menus! The map offers several of them where you can get up or down. A very attractive option, the kitchen is of course also available for other variants. However, the small-printed price for the individual components has peak values. What we would do with expectations. A good card should already inspire while reading and make appetite for coming. In the third view, however, there was nothing you would have liked to choose. The Duchaus increased offer contains the usual suspects, but remains high. “Two tuna” remained to me as an appetizer for a negative selection: a sushi large slice of raw tuna and a boiled chilled fish ball. The avocado cream is inconspicuous, a handmade perfectly rolled carrot stripe as an eye-catcher is superfluous. “Rinder fillet on black-rooted vegetables with green and vegetable gnocchi” or so... was my choice of the main course. Some exile Russian was also a name, but gothlob wasn't on the plate. An excellent quality of the goods used can be expected here, the fillet was immaculate but clearly undersized. Gröschtl, i.e. roasted calfskin cubes and the black roots were drowned in the sauce perceived very uniformly over all plates, of five (5 gnocchi of the dietary bud is not satisfied. Also the rest of the group had no culinary highlights this year, only the car on Risotto could convince as an intermediate. What remained was a disappointed culinary expectation in a beautiful evening in a very nice atmosphere. Shame! But in summer we test the terrace – for a new one! As mentioned earlier, the reason for this is also given: The raven was taken up in the exquisite circle of star kitchens. The experience has shown that this is reflected first on the right side of the menu, but perhaps we find the last missing highlights on the left side. The Michelin counter follows Golocal here!