À la carte, there are not, there are only two tasting menus to choose from: 8 and 11 corridors, although it is a surprise to both menus. Needless to say, which we have chosen. :) The food was first served in a fairly rapid pace, which we then throttled by an appropriate notice of us a little. At almost every court there was a brief recommendation of how to eat it, to bring out the best taste experience. The nice service lady I must also mention at this point right now praising the beginning. She spoke very good English (which is anything but a matter of course ...) and had the whole restaurant area itself perfectly under control. Granted, the soup was somewhat different than we would have expected this. A bright orange ball on toasted bread crumbs lay on the plate, which we should take all at once in the mouth, because - guess correctly - the ball was hard on the outside and inside liquid and burst in the mouth. The game is now known, however, was implemented in this case, really, really good. An avocado and hazelnut with a ball of crab meat came next. The three varieties should not eat together, separated, and actually made a big difference in taste. For of course I had to taste everything and separately. In the glass, lay down to third gear on the ground mussels in a tomato puree, it was a bechamel sauce and this was sprinkled with crispy pork rind. has a peculiar combination, but does not taste bad. "Dirty salad" is called the fourth gear. When he arrived he was not "dirty", but we should vigorously mix the ingredients and then he looked really dirty from. :) Green salad, herb leaves and grilled vegetables, is topped with a smoky tomato sauce as a dressing and grains really a very big flavor. The toast in the next step was something labbrig and not as our case, the roast beef was tender and the Senfmischung not bad either. By and large, but it was nothing special. Then came one of my favorites: garlic risotto with spices and herbs. I LOVE garlic, risotto, I LOVE, I LOVE herbs, spices, and I LOVE it, I would have forgiven the kitchen, not even when they have messed this dish. But fortunately it has at least tasted just as good as it was to look at. The famous Spanish "Bacalao" gave it then to the seventh Corridor. The vacuum-cooked cod was on a cauliflower puree and was served with sprouts. Good speed, no more and no less. Absolutely not my gait was then Schweinekinn. Although the man's typically delicate parts deal with fat as my humble self, he was curiously not as a big problem with the court as I do. On the chin was easy for my taste much on them too much fat, it was hard and had come loose from the little bit of meat - I had it easy and have no desire for the potatoes with vanilla-lemon foam enjoyed. A more interesting combination that evening. The second highlight for the risotto was then the candied sweet tomato, which was draped on goat cheese, which was in turn in an oregano-Jelly. A hammer, I can not describe different!.

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