Dröppelminna Joel Schramm
➤ Herrenstrunden 3, 51465 Bergisch Gladbach, Germany
Cuisine Créative, Allemand, Français, Glace, Café
"General The Dröppelminna gets only good reviews in Bergisch Gladbach. “If you do not know the “Dröppelminna”, writes Carsten Henn in the city display in Cologne. By bus, however, the small village is not particularly easy to reach on weekends and evenings. It was good that our daughter visited. Assiette (The MICHELIN plate: a kitchen with good quality: “In the small, semi-concrete house all kinds of loving details ensure cosiness. The guests are happy to sit here with seasonal menus and beautiful wines the passion of the boss, his shield Sommelier. Nice also the terrace.”, write the testers. I have no clearer indications of the food and its preparation that surprises me. A crane can (known in the Bergisches Land as Dröppelmin(n a, by Dröppel for drops and Min(n a for Wilhelmine, the housekeeper is a spicy coffee pot with three feet and a ****. This typical household appliance of recent years has probably been named for the restaurant and thus also a symbol of hospitality. Since the can is also available for every Bergisch coffee table. Of course, this food sequence (several sweet and savory components are also offered in the house on preorder. It is probably French cuisine on mountain flair. That sounds good – and I wanted to come a long time ago, but somehow it didn't work. Ambiente So much loving “cram” as decoration in the room I have not noticed in a restaurant for a long time. It is a collection of “Bergic Things”. Cleanliness Everything worked well maintained. The sanitary facilities were in the basement. Everything was clean and tidy. Service “From the open kitchen Faton “Toni” Sadiki has always looked at our guests and pampered you with fine French dishes. Our top goal in the service is that you feel comfortable with us all around.”, is on the homepage. I didn't notice the cook. The young men in service were very close to the thing. They were communicative and engaged. The boss was attentive and had all the tables in his head. Many guests were probably regular guests because they were mainly empathically welcomed. Menus in 4 or 6 courses On Sundays and holidays only the large menu is offered. The card is in a small picture frame on the table. The dishes change as required so that there are small changes almost daily. A small menu is also offered in the week. The wine map is well sorted and contains cheap and also affordable offers – but rather fair, according to my first assessment. There are no greetings from the kitchen; but the bread that was served was quite delicious and the basket also contained various varieties. It was abandoned. There was no butter or dips. But the parts on the plates were generous, we found. The tasty dishes tuna Tatar with exotic fruits (Mango, Papaya maybe and buffalo Mozzarella The tuna was cut into small pieces, marinated and with fruits pleasantly sweet and sour. The Mozarella was pleasant in taste. The plate was decorated with flowers and herbs. That's a good starter. Fish soup The soup had a very appealing color. Saffron and Krustentiersud are responsible for this. She was slightly foamed. The taste was as expected and pleasant. It was also plentiful in the cup. However, these tips were somewhat hard or rubber-like in the mouth or during chewing. Be it shrimp or heufish, I can only accept. Anyway, she reminded me of some overwhelmed marine animals. So the taste experience on fried mussels on ürbisrisotto was somewhat distorted or as my wife does not like “soft” dishes, she got a fresh salad from different leaf varieties with pumpkin and pine nuts. The bright marinade fits well and the flowers gave a beautiful picture. The risotto was even relatively firm in the core as I like it; for I also don't like soft rice. Together with roasted pumpkin seeds and finely cut pumpkin meat, a fine balance of sweetness and acidity was obtained. The sauce was foamy and fine-pored. Maybe. I could have been a little more spice in the Risotto, I barely or not cost Parmesan. Still, I was finished with the recipe. We didn't find the cooking point so happy with the shells. On the outside the surface was slightly browned, but hardly pink, but rather soft. Inside it was not glassy, but on the way to strength. They were only spices with salt and spices. But everyone had two pieces on the record. The Risotto was great for me, but the shell was just good. Peach Sorbet with rosemary The ice cream had a pleasant and strong fruit taste. It was tender and fluffy. The rosemary could be seen as a second component clearly, but also with retention. A refreshing and tasty conversation. Lammrücken mit Aubergine Püre or Salzkartoffeln Since my wife does not like pure, she got simple, cooked potato pieces for it without problems. She was very satisfied with it and found the variety additionally aromatic in the taste. But in my eyes, she missed something wonderful. The Aubergine Püree was “world class”. It was creamy, aromatic and perfectly costed. The three green asparagus rods were also exactly right in the bite and well seasoned. The sauce was strong and matched with meat, bread and potatoes. The lamb back has already been browned outside and in juicy and pink. The meat had light bite that expresses the aromas well when chewing. Unfolded. So the main course was a great pleasure. Mousse au Chocolat with coconut sorbet or Cream brulee Since nuts or dark chocolate had been processed in the chocolate mousse, my wife (chocolate and I) received an alternative. The cream brulee, but was not a "replacement" for us, but pure joy. The cream was very aromatic, airy and creamy. And the crust was crispy and crispy. Simple, classic, perfect. My daughter had tasted all passages as on the map and was just like the other passages of dessert. The mousse was curly and strong. It formed the lower layer in the glass. Then the coconut ice cream was arranged, she loves coconut flavor and was therefore very satisfied. Up there was a physalis and a crunchy sail of sugar and seeds or nuts. Freshly warm Madeleine were served for coffee. A beautiful finish! Beverages Mineral water in a large glass carafe (1 l – 7,50 € Cremant on older syrup – 7,50 € Lillet with tonic water (Thomas Henry in the small bottle – 9,50 € Open wines – glass: Vigne Lourac Sauvignon Prestige Sud Ouest – 7,00 € Sipp Mack Alsace Riesling Vieilles Vignes organic Alsace The wines were well suited for the course. They also offered tasteful differences and were correspondingly tempered. Espresso (2,50 € double espresso macchitato (4,50 € result 4 – again happy. Only a few things have not completely agreed to us, but otherwise the food, drinks and the service were quite convincing. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Kuechenreise” Visit date: 06.09.2020 – lunch – 3 people My pleasant experiences are also in [here link]"
