the new are thirsty, that they do not burn in this well-maintained house. but in the opposite one is - it seems - nothing good used. there are two departments, the coquille. in which is cooked quite expensive, and the second restaurant with a somewhat more grounded kitchen. chef in the kitchen is the young son of the couple who has started very early. his youthfulness is perhaps also the approach for a reluctant criticism at high level. a correct handwriting is especially not quite visible in the gourmet area. sometimes the more classically oriented dishes are somewhat contourless. even otherwise, small flaws happen during the cooking times or during the seasoning. But what is this in the fa...
the so-called and self-appointed chief of the house is unfortunately not to be overdowed by unprofessionality. there was today a confirmation of a family known to us in his house. we have last year with him or the former life-section companion of his sohnes for juni planned a solemnity. in short, today had nothing better to do than to address the family to our celebration and to contact us by phone (on Sundays). details about our family as well as various speculations about the stand of the dinge were communicated with guests of the confirmation. data protection seems to be a foreign word for the “chief of the house”! Obviously, internal and event and family details are discussed here with n...
-no vegetarian main foods on the card steak unevenly cooked (the one half medium, the other rare) mushroom sauce of the improvised vegetarian dish strongly salted-"Crumble" burned rosmarink artefacts burned (not strongly browned but black. burned flat.) dessert (sorbet) sweetly dressed, tasted beardy steak not seasoned these under-average performance does not justify the price of the food. the restaurant cannot meet the high expectations that you have due to its different signatures and its good call.No reaction of the kitchen or service to our notice that we could not eat the burned food.
the coquilles st. jacque has already been under the leadership of junior chief florian for a few years now a star in the guide michelin and that deserves! the menus that are served are of the best quality, as well as the selection of products. you have to reserve a day in advance, which is not a problem, because you do not go spontaneously in such a restaurant. the attached brasserie offers a simpler, also very good offer.
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the restaurant is located in a great park, which gives the whole a great ambiente.We enjoyed the evening very much on the terrace, were very good and friendly. all have taken time for recommendations. the food was very delicious, qualitatiw high quality ingredients and great preparation, very good meat ate, delicious pasta and great wine, very delicious dessert.Rundum recommended!
we have often been in the park restaurant with several people. But last time we had a lot of luck. the Saving 6 bars for 17,00 euro, were all different thick. the thinnest like a knitting needle. a steak was only covered with tendons and the spinach was totally salted. almost all the food was just lukewarm.
we were back here after ieinigen years and are as enthusiastic as before!Great service, excellent eating and a very beautiful ambiente! we'll come by in the summer months! then it must be fantastic.
we had great spaghetti with truffles and wonderful steaks. The fantastic brot and the oil as an appetizer are particularly noteworthy. a little high-priced,
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for many years we have been having dinner with our guests and have never regretted the organization of the 50th and 60th birthday was without a fancy.
the beautiful location, the good service and especially the excellent kitchen make the visit a beautiful experience. it fits everything!
