Zirbelstube - Freiburg

Actually, nothing has changed in the “Cirbelstube” to my earlier visits; This time I found the best, at least most stable. If there has been a star in recent times, despite my repeated criticism of the refusal to develop, it seems to me almost illogical that it should not have been enough. Nevertheless, I wish, now apparently equipped with more spleen, the “Zirbelstube” at the Freiburger Hotel Colombi again better reviews and again fear that I will return from curiosity alone...

In the “Cirbelstube” you can eat well, even without surprise. There are no new ways to go here, but what has been working for decades. They probably don't want to attract younger, pay-intensive audiences. Otherwise, the owner family Burtsche could use a think tank, at least gradually, in the 21. century to come. Christoph Fischers Credo of sustainability would actually be a good example, but it only appeared occasionally in the menu. You can also see it like this: In the “Zirbelstube” the nostalgic guest can experience how time remains. There's nothing to contradict. Only we like it in the direction of the present, be it on the plate or in relation to the service philosophy. For our feelings, the "Wolfshöhle" has long since its nose in Freiburg.

I can only repeat myself (see my April 2016 report). Maybe the kitchen is not going up until the evening (even if it shouldn't be that way). Maybe you'll find another way to the 21st century. However, if you do not want to see that the watchful older regular are slow to stay, and you can at best rely on foreign guests, i.e. no one can follow more, it was more necessary than just a slightly Asian dish on the map as the only striking tuna. This is shy and without a clear orientation that is otherwise simply increased as you know for decades. That was clearly the Perlhuhn breast. It is therefore scary that Mr Rischmeyer also receives the status quo. Not only the five-star Hotel Colombi, but also the “Zirbelstube” would be a bold update, perhaps also in an entrepreneurial way, even if it wants to come close to the culinary development of the competition. It should actually be easy to look at concepts how younger ladies and gentlemen can be seduced into the “Zirbelstube”. The fact that this is a long-term issue can be achieved as knowledge in this house in time.

The fine products were prepared very well on the table, but surprising flavors were missing. Classically good preparation is obviously more important here than creativity. In a fairly well booked restaurant, the noise level in the beautiful circus tubes was quite high. That was perhaps the special guest mix tonight.

The kitchen is better than the 25. Space expresses. the price-performance ratio is unbeatable, especially at midday.