Wendelinus Catering - Sankt Wendel

Since januar 2014 is the small restaurant under new management, but in usual good quality. also the small dining room was blown with a lot of taste and love to detail. next to the cozy basket chairs there are now two modern white high tables with black hockey at the windows and the local invites them from Monday to Friday from 11:30 to 15:00 a.m. to the lunch table. in the kitchen is now manuel blackweller, known as chef chef in restaurant blindise in st. wendel. the sun has changed little; the service known from earlier visits, the guests still care about friendly, attentive, flotted and well-aligned. I chose a table-spitz with bouillon potatoes and homemade merrettich sauce at 7.80 €. as a greeting from the kitchen there was today a delicious mini quiche drain. all ingredients were used to prepare fresh, homemade and delicious. 4 stars, but for the full partitur it has not been enough today. bouillon potatoes are a classic addition to a table-spitz, but I would have been happy if the table-spitz had been served separately from the potato vegetables, because the clear broth slightly watered the searettich. the tafelspitz was very lean, but m.e. a too hard and dry tusk and not as buttery as I love him. Now I'm not an acute cook, but guess that maybe too much of the fat layer that leaves the meat juice was cut off before cooking. Conclusion: whether good citizen or medium sea, the small map of the day offers something for everyone. I will continue to visit and recommend the little wendelinus.