Restaurant Schlemmereule - Trier

And that's why my husband came to Trier on Thursday night of my seminar week. Together you can enjoy life even better. During the day I had already personally reserved a table for us in the Schlemmereule. The reservation is essential here. We had spent a night with a nice dinner in Trier. Now it really started and the next day we could go home together. From the hotel we went to the restaurant in the heart of Trier. The restaurant is located in the historic Palais Walderdorff between the pedestrian zone and the Domfreihof. The outdoor areas were already very well visited. Couples, families, businessmen. All mixed. The greeting was very friendly. The young man accompanied us to our, with reinforced cloth, a covered table in the beautiful farm pictures I had already set up in 2016) and rich food and wine map. The creative menu changes seasonal. It is diverse, but not overloaded. Shortly afterwards we gave our first wishes: Gerolsteiner Mineralwasser, 0.75 l to proud € 7.50 small deduction at the price. As a fine-grained start, we chose a dry WInzersect from the Moselle. 0.1 l € 7.00. It was then well cooled, served in champagne glass with Eulenlogo. A kitchen welcome didn't wait long. There were 2 fresh bread baguette and a more powerful peasant bread), spicy olive cake and a fine herbal cream. Nausea My husband chose us both for the 3 courses created from the menu to € 58,00. An uncomplicated, hospitable offer. As a single order, € 65.50 would have become due for our food selection. For our food we chose the dry red slate Riesling € 32.50 0.75 l, in consultation with the friendly service. A fruity Riesling we liked very well to our menu and placed in the wine cooler. At the appetizers my husband and I went separate ways: For me the menu started with ceviche from the cable Watermelon Coriander Chili Limone Avocado Very nice ensemble on a deep plate. A perfectly refreshing appetizer on this warm summer evening at the end of September you could not talk about the fall of this year. Ceviche from cod watermelon coriander Chili Limone Avocado coriander I really don't like, here he fits quite wonderfully. The code broke formally on the tongue and the other components added the harmonic overall result without losing its own taste. This appetizer full of lightness, despite avocado as cream and in slices, my tasteful winner of the evening. Opening for my husband: 3 Climbing Clams in the bowl congratulates Limonen Risotto Fenchel My husband was also very happy with his appetizer. The large scallop shell padded on a salt bed contained the announced 3 scallops. 3 Climbing clams in the shell congratulate Limonen Risotto Fenchel Goldbrown, inside juicy and still slightly glazed. The mussels on the limonenrisotto and finely cut fennel dressed. Everything very harmonious. A pleasant refreshment was served between appetizer and main course to our surprise. A wonderfully creamy strawberry sorbet, the Pacojet does not seem missing in this kitchen. Tasteful refreshment from the house Tastefully very good, but as “Gaumen Refreshment” for my taste too sweet. As dessert it would have been perfect. Our Haupgang, served after a pleasant waiting period, for both of us: Yellow Flo tuna Sesam Pine kernel cream Wilder Broccoli Peach Jasminreis Optisch we were already very impressed. Unfortunately, the photo does not reflect the attractive plates. Yellow Flo Tuna Sesam Pine Core Cream Wilder Broccoli Peach It was still T-shirt warm, but the sun made so slow evening. The tranche of tuna, fried outside, still raw inside – it must be! The quality of the fish very well, without interfering fibers. The sweetness of peach a good counterpart to the spices of sesame, fine spring onions coriander again. My aversion to the coriander went tonight. The wild broccoli is still nice crunchy. We were very happy. The rice, with fresh herbs, I think it was parsley), was added separately and was unspectacular and low in salt. The crowning conclusion apart from my appetizer: Crème brûlée Vanille Basilikum Zitrus Sorbet. The favorite dessert of my husband, the brûlée, paired with my favorite herb, the basil. That was good. In the meantime it was completely dark. But candles and small lamps provide harmonious lighting. Brûlée with sharp sugar hood, delicate, very fine. My highlight is, of course, the Basil Citrus Sorbet, which is served on a dough hammer. Just the right sweetie without killing the basil. Crème brûlée Vanilla Basilikum Zitrus Sorbet Fresh fruits and cinnamon tours even gave refreshing and pleasant acidity to dessert. Well, that was a good evening, and I was very glad to have enticed my husband here! The service was wonderfully attentive, very friendly and friendly. All courses were served together and with announcement. Wine and water carefully gifted. All rooms, up to the toilets on the ground floor, are very elegant and well maintained. The Schlemmereule offers the guest what is promised on the homepage: ...No LIEBE IST TO DOWN THE LOVE... Thanks to Peter Schmalen and team for a fun summer evening! We like to come back!

Very attentive service and excellent food! Very happy again!

For us a real surprise. Not only did we enjoy the good advice on best service, so for example my selection of dishes has come back to the worries and I have decided that the individual courses were aromatic fireworks and very innovative, the eye is well known, the wine recommendations for the very good wines are not easy, but always true and suitable. The portions are absolutely appropriate, after all we have eaten a menu. And last but not least I have eaten so fresh and good oysters claire Fine. That was the extra gear for our menu. Not to mention are the small things that come between the courses, e.g. div. Breads with own flavored butter, cucumbers Gazpacho or sorbet between appetizer and main course, great. Admitted it costs some money, but we do not regret a cent and we are sure we come back, reserve not forget.

Everything's perfect. Excellent food and best service. Ambience inside and outside absolutely great. Thanks for the nice evening.

A must for the gourmet. You have to reserve early enough because the demand is very high.