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Everything posted by kai-m

  1. Hmmm, the "Feuerrädchen" in the Textorstrasse used to be very good - but not anymore since the owners changed af few weeks back... So I would reccomend the "Kanonensteppel", also in Textorstrasse: Good local food like "green sauce" (a delicous *cold*, thick sauce, made of seven different fresh herbs, yoghurt and sour cream; served with potatoes and hardboiled eggs or warm slices of boiled beef), "Handkäs" or "Schneegestöber" (mashed camembert cheese with some spices and onions mixed in).
  2. Well, don't be fooled, because this doesn't tell you *anything*... In fact, germany has more michelin-2*&3*-restaurants than any other european country besides france...not that the michelin is the "holy grail", but, well, you get the picture... Go to "Fischers Fritz" and you will taste what I'm talking about... best kai
  3. Wow, what a rave review... ...and what a surprise, because Iam from frankfurt and find "Erno's Bistro" to be the least of the local 1-michelin-star-restaurants: It is very, very expensive (with close to 40 euros per main course it is as pricy as the very best german 3*-places!!) and servers just "good" french bistro fare, IMHO. We have been there just twice with a group of 5 and all agreed that we wouldn't go again...Some dishes where of downright offensive quality...(the less than stellar review in the 2006 millau is more than justified). I much prefer the "Tigerpalast", "Villa Merton" and t
  4. Sorry, but I think the idea that it is "impossible" to create a 3*-restaurant/experience outside of france is just plain silly. Cannot comment abou the US, but I guess some of you have traveled enough around europe to know that by now many of the most satisfying 3*-experiences are to be had *outside* of france... Best kai
  5. Yes, that is right, molto e. But then Paris (along with the Cote d'Azur) is considered just, how shall I put it, "different" when it comes to pricing. But well, so is Vegas, I guess. It is also just a personal thing that I refuse to pay more than 150,- € (ca. 180,-$ incl. tax) for a menu (drinks not included, of course). But that would be a different topic... Best kai
  6. I have only had dinner at the Atelier and found the service (and food) pretty good. But it seems very clear, that the service and treatment you get at the Mansion is, well, very uneven, to say the least - or how come one diner gets in 'n out within a rushed 2 hours while the other sits for more than 3. Great for molto e to have had such a great night there, based on his approach, personality or whatever. I mean that, really. But given their -in my opinion- obscene prices*, great service and a nice, long dinner experience is the least even the "average" diner should be able to expect... *(I m
  7. @molto e: Just curious, but obviously you were treated in some very special way at the MANSION - or how come you could take so many detailed pictures in the kitchen? Could that "special treatment" be the reason your experience is so different from all the disappointed reports in this thread? (How long did the dinner take? More than 2 hours?). Anyway: thanks for sharing!
  8. I truly hope to get the chance to give it another try. best kai
  9. Well, tsquare, actually I did, on my 2 other nights - guided by a native portugese... ...don't ask... best kai PS: Oh, and no need to worry about my travelling and eating habits, really...
  10. Well, I'm back. Only made it to "Terreiro do Paço" - and wish I hadn't... The restaurant looks kinda nice, but it was only 1/4 full on a friday night. Wanna know why? Well: the 4 (smallish) "gambas from the oven with passion fruit reduction, salad and sweet-potato chips" I had as a starter were hopelessly overcooked, resulting in a not-so-delicate rubber-like texture. The passion fruit reduction was really extremely reduced - to 4 drops that is...Main "sauce" was an aioli that was so oversalted that it was simply inedible. The mixed side-salad, on the other hand, did't have any dressing on it
  11. Sounds good! Would have thought that "Terreire do paco" is more of an elegant place, since the pictures look very stylish. I've read somewhere that this restaurant has 2 or 3 different dining rooms on different floors, each with a different menu/style/price range. Can you tell me about the differences in style an atmosphere, since I will have to mention one of them upon my reservation, I guess. Thank you! Can't wait to go...
  12. Thanks a lot PauloR! Can you give me an idea bout the price range of the restaurants (for a set menu)? Unfortunately none of them bothers to put prices on the online-menu... Does "eleven" serve lunch as well? And since Iam travelling alone: is it a place where you feel "comfortable" as a single (younger) diner? (I've had very differing experiences about that, depending on the restaurant and their average customer-age...). Same goes for "terreiro do paco". And finally some general questions: Are there (unwritten) dress-codes in more upscale lisbon-restaurants, meaning: do I need to wear a jacke
  13. I will be in Lisbon next week for 3 nights and since I've never been there I would be very thankful for some reccomendations... ...what Iam looking for is all kinds of nice bars to hang out at night, and restaurants from great "authentic portugese neighbourhood food" to "fine dining" in the sense of "haute-cuisine-refined-portugese-dishes". I was thinking about the newly 1*-awarded "eleven" but it looks pretty "slick" and "nouveau riches", judging from the website (and the cook, named Koerber, is a german). Anybody been there? Thanks! kai
  14. In Salzburg "Hangar 7" (a bit outisde the city on a private airport) is said to be great. The owner (he is not chef here!) is legendary austrian 3*-chef Eckart Witzigmann, who, along with his 1*-chef Roland Trettl, invites internationally renowned chefs like Robuchon or Vongerichten or Dieter Müller each month to create a tasting menu (along with a "regular" menu by Trettl). I have never been there but judging from the reviews it must be stunning! http://www.hangar-7.com/
  15. Look again: on the website there is a choice between the "5 course" (75$/105$ with wine pairing) and the "full tasting menu" (95$/140$). You can even download the menu... Next time I would go for the full tasting menu, since the tasting portions are rather on the smaller side (on the other hand I was already drunk after the 5 wine pairings...). Champagne starts at 15$ a glass.
  16. Well, I wish we had gone there (if it is open on sundays). We only had a sunday night to go. And since Quince and Danko (both open on Sundays!) were fully booked, we settled for Ame. Not "bad", but it didn't quite meet our great expectations...(see Ame-thread for details). But thanks to all for the great input! kai
  17. Still I find it very strange for a serious chef to jump on the fast-food-bandwagon - fast food being a, sad enough, typically american phenomenon that people like Puck should avert, not promote. And regarding that forbes list: I didn't know that power and wealth equals happiness... But we are getting off topic here, because as cmling pointed out: W.P. is not a european, let alone german chef.
  18. Wolfang Puck is well known among people who are interested in food. Others know him only from pre-"oscar"-reports, where he is always interviewed about what he will cook for the stars this time... Personally I have never eaten at one of his restaurants. But honestly, I don't know what to think of a chef who lends his name to a rather mediocre fast food chain. I would compare him to germanys Johann Lafer, another austrian born chef, who is extremely popular/famous in germany through his tv-shows. Once he was a michelin-2*-chef (still has 1*), now he does virtually everything that is offered to
  19. Regarding the cookbooks: there are countless german cookbooks available from german chefs - in fact, every half known chef has his own cookbook, let alone renowned ones like dieter müller, joachim wissler, harald wohlfahrt, harald rüssel oder jörg sackmann. Many of them are pretty good, even though the recipes are pretty damn complicated most of the time. But none of them really features "typical german" recipes, as german chef are rather on the "french side" (though I have to say that american "upscale" chefs aren't very different in that regard, too...). If you are looking for a book with d
  20. PS: I've written the following report before seeing that others have already described almost the exact same tasting menu (and with pictures!). But I'll leave my notes as they are, even though it might a bit redundant. -- We went to L'Atelier de Joël Robuchon on May 10th. It was a unique if somewhat mixed experience. We arrived at 9:45 p.m., front desk lady who seated us was extremely nice and friendly, as was our waiter and everyone else with whom we had personal contact, including the chef who made a round later the evening. The seating at the "sushi-bar" is unusual, but we liked it, since
  21. ulterior epicure: well, our "chawan mushi" consisted about 2/3rds or even 3/4rds of the " half liquid, eggie stuff" (sorry, I don't have the vocabular to name the substance better...). So after some three spoons it was mainly eating that (of which there was alot!) without much else left... Stu-i-moto: we are really getting off topic here, but since you asked: In frankfurt, when I want local fare like Rippchen or Grüne Sauce with Potatoes, or Handkäs', I go to the "Feuerrädchen" (Firewheel) or the "Kanonensteppel". I haven't been to the "Gemaltes Haus" for years, since it is kind of a, well, to
  22. Just found this thread...so I'll try to give some "first hand" information straight from germany. There are alot of germany "star chefs" at the moment, some very good ones, and some worse. Apart from Johann Lafer, who was a 2* chef before becoming a tv-cook, and the aggressive Vincent Klink (1*), who is constantly attacking the food industry and the corrupt farmer-lobby, there ist the more quiet 3*-cook Dieter Müller, who is already in his late 50s and has become some sort of media-star lately, after publishing an enormous cookbook - but he has no tv-show and stands in his restaurant-kitchen e
  23. Hope this doesn't come too late: The 2 most highly praised restaurants in Berlin right now are "44" at the Swissotel on Kurfürstendam and "Fischers Fritz" at the Regent Hotel on Gendarmenmarkt. Personally, I didn't like the very modern (in design in cuisine) "44" that much, though. But I stand pretty alone with that. "Fischers Fritz" is more classical. I haven't been there yet, but reviewers say that it could be the first place in Berlin to get 2 michelin stars in a long time. (It already has one). The Ferran Adria-inspired "Remake" ist said to be good restaurant, too (though by not as expensi
  24. @molto e: in S.F. we only had 3 nights and went on a rather short notice, so the upscale places like Quince, La Folie, Danko etc were all booked, of course. Upon our late arrival in the first night, we just strolled to Little Italy and landed in a place called "Pinocchio" - but before someone yells "tourist trap!" now, I have to say that the homemade pasta was quite good (and I know a good pasta, since my mother-in-law is a sicilian homestyle-cooking expert...), especially for the price - in germany, homemade pasta is hard to find in restaurants and if you do, you gotta pay for it real good...
  25. No I didn't, docsonz. I don't know why I didn't. Usually I do. I got a feeling that it would have been a better experience with a tasting menu. (But really: if they do it anyways when asked, why not put it on the menu?!) But maybe it was just not our night (the principle chefs were not there, as far as we could see, by the way)...given all those raves there must be something to the place, I guess. By the way: your pictures are truly gorgeous! how do you do that? not in 2 seconds with a simple flashlight camera, I guess...are you a professional photographer?
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