Die Ente - Réserver une table

I've known the ducks for several years and was always very happy to go there. it was always expensive, but also very good. since the new cook, the portions are clearly shrunk, with the aromen very concentrated in the style of molecular kitchen in tiny corners and balls. that is surprisingly intense and really good. recently we were there for three and left for a four-course menu with drinks total 310 eur without drinking money. what I liked less was that despite the 4 gear menus we were only fed up and that only because we had three collected bread baskets ratzeputz empty. I expect that this is not too 4 steps and such a price is necessary! ok, the broth was made and very good, but actually...

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everything that was written here is true, but there are two sweats, so here too. in the hotel there are so many things that are not round, in the restaurant it is impossible to eat a little dinner in the evening without having the opposite value of a small car. high prices are in the grunde o.k, but they do not have to overdo it. rooms to lift not really at the height of the time, wlan misdisplay. as a meeting hotel too expensive, too inflexible, no top recommendation, best properly averaged. which is not so bad.

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last weekend I was to be gassed in the hotel “Die Ente” in ketsch, near the hockenheimrings. the hotel is very pleasantly located directly on the lake. the breakfast buffet was rich and very good, even the rooms are very well equipped and cozy. the personal is very friendly. I was only one night there, but can recommend the hotel to everyone!

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The star chef Tommy R. Möbius leaves the duck for 25.02.2017 He and his wife want to open something new in Schwetzingen. More has not been disclosed. His successor is the sous chief Christian Kesselring. Who wants to know more about it: [here link]

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The star chef Tommy R. Möbius leaves the duck for 25.02.2017 He and his wife want to open something new in Schwetzingen. More has not been disclosed. His successor is the sous chief Christian Kesselring. Who wants to know more about it: [here link]

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