Adresse: Ochsenweg 3, 82467 Garmisch-Partenkirchen, Germany, Grindelwald
Réservation, Réserver
Ville: Grindelwald
Plats: 0
Catégories: 1
Avis: 0
Réservation, Europäisch, Vegetarier, Deutsch, Fleisch, Huhn
"If you visit Ludwig Straße (and you should) then stop here for lunch. Super friendly waiter and different, at least to the English palate, food."
Réservation, Schokolade, Frühstück, Kaffee, Cafés, Cafe
"I haven't eaten such a delicious cake for years. A secret tip for eating cakes. Top super.!!!"
Réservation, Geeignet Für Vegetarier, International, Europäisch, Fastfood, Gesund
"#Foreway (for criticism please scroll down Pure chronologically, my holidays Pamphlete are not really organized, this time I also chose a food whose pictures me when selecting the next review object, such as a certain onion rust roast. There were two things to celebrate this August Week for me, on the one hand, in a small, fine Italian wine bar with a culinary orgy (Critique hopefully follows soon celebrated birthday, on the other hand something very positive in the professional. I wanted to appreciate that a little more demanding than with the host house Schmankerln, gottlob is Garmisch Partenkirchen gastronomically well built and in the rows of local restaurants there is always much in relation to “Fluktuation”, a constant come and go with ever new options – it was never boring for us in the last four years. And so, tonight, thanks to the attention of local gastronomic conditions, we should just land a few minutes from our hotel in the Klammstraße, the "4Eck" had recently opened its doors and already heard positively at the point. Before, however, a few impressions of a further sunny dream day, this time from the Eng Alm in Tyrol, the large maple floor, a unique piece of nature that can only be reached to a limited extent with photos, the views are simply overwhelming. The large maple floor I The large maple floor II Particularly recommended is the award-winning alpine cheese mill, which processes the here produced fable milk into excellent mountain cheese in a glass production. But it has made our butter special, this generously dimensioned on a good peasant bread enjoyed creating feelings of happiness of special kind. The Eng Alm That you should not eat too much of it is proved by this not only technically, but sometimes marginalized “snap” of my smallness: Stuffed body before mountain scenery But what should be, on the Alm there is koa sin, already no culinary, a last greeting to the maple and on it went back to Garmisch, where soon a cool King Ludwig on the terrace would make us an evening sundowner has a maximum of good marketing, should stay away from the restaurant website. One is a “legal lifestyle restaurant”, one finds out that everything is naturally seasonal and regional, the “four” move through everything and, for example, forms the cornerstone for the concept: “sustainability, mindfulness, delay and innovation” aaah yes, sounds a bit like Reha Clinic for Stress Plagte. And the house also has four corners, the house number eight becomes self-explanatory also to the four, when you get them through the number of both owners and drums – the chairs have four colors! This was, by the way, only an excerpt, all that are not yet in pain on the ground, but for safety you miss the last linguistic upper section, "Eck" is also a congenial abbreviation for (no joke "real cool kitchen". Uff, Art Break, let it lick, continue in the text. In all augmented shops, I still have to admit seriously that in view of this cliché-laden, hashtag-damped outdoor presentation I had doubts about a solid, upscale kitchen performance. Everything smells like marketing-driven tourist buds for audiences with a little bigger ambition, at first nothing was good to me. From the outside, the restaurant makes a welcoming, well-maintained impression, the house in the best location in the Klammstraße stood some time empty after the excerpt of a North Sea branch before it should refill with new life in the form of 4Eck. External view The guest room was filled in about two thirds when we arrived, a well-kept lady in the best years welcomed us professionally and showed us on our reserved four table, in the service well-kept ladies in well-kept evening wardrobes. View to the door Very comfortable! I was afraid of young hipster tussis, who did not consider a sentence as complete if it does not contain at least twice "real" and with a meaningless, renovated "dead": "So I have actually questioned chairs in the kitchen, so Burrata is actually Mozzarella, just a bit different with cream...” Vintage living room view There is also a small minus point here, about the middle of the wall behind the bar hangs a large TV on which a slideshow with current special offers and information ran without pleasure. I felt this as tasty in this attitude, even if one of these offers should later provide a serenity. For this, the jazzy relaxed background music, which was reproduced in pleasant volume by good boxes, was compensated for, a often disgustingly neglected aspect that I mean. The maps with wood-reinforced back and hand smoothing cover, which are immediately high quality, should initially provide some confusion at the table. our table In fact, the concept is not complicated, one offers three or four courses at a fixed price, at each gear there are three to four possibilities, each of which is available as an à la carte option. So far, the spirit of the website would not be ubiquitous in the map. The hashtags that are free from sin at the foot of each side and so banal headline seems to have been a case for a multi-hour brainstorming (Saft and Schorle Department: "Fruchtküsse" is one. However, the menu concept is also so linguistically raped (courses hot stays, menus “Reisen” and distributed on several pages so confusing that most of the guests are initially a little clear or. I find it more than unnecessary to understand the concept. Form follows function, with every love for image care and marketing concepts! That my accompaniments were not alone this evening, I experienced a number of secondary tables, especially an English-speaking delegation of older ladies, who were almost inconceivable. Perhaps this was also somewhat irritated because hemp was translated as an ingredient of a Charschale in the English translation with "Cannabis" in the map, instead of unreceptively with "Hemp", and cannabis almost always has the connotation of the soft drug in English, although purely botanically correct. However, fish in the 4Eck with or without THC aid are anyway quite well-launched, while on the television mentioned a "Lachforelle" was advertised in large letters, small typos, large amusing effect. However, we mastered the hurdle of the order without any problems, especially as the service responded very nicely and flexibly to my question whether I was accompanied by a beautiful salad instead of a menu sequence (they somehow found nothing to serve their taste, which is best appreciated and exemplary according to corresponding wishes and unfortunately not for granted. #Amuse Before the bread the first drinks should come, the large bottle of Adelholzener Classic for the fair 5,50 €, the Rhabarberschorle of Madame also civilian 4,00 €. I liked a glass of Perrier Jouët Grand Brut (9,50 €), I am looking forward to the more than generous reception of the ideally cooled champagne, and I was also delighted with the care of a Cremant. Perrier Jouët Grand Brut No lace champagne, but very well drunk on a lukewarm summer evening, fine perlage; in the nose flowery floral, on the tongue slightly citrons, grapefruit, apricots, green pears and apple detached from fine, hot butter and vanilla nuances. The bread came, and even that didn't come about a hashtag: bread In a lovingly labeled paper bag there was relatively crazy white bread, Mr. Obacht opened this and gave it around, and there was a really homeopathic part of a very delicious paprika butter, in which I saw a hint of Pimentón de la Vera. To this day I have not understood the meaning of the bag, perhaps you only needed space for a hashtag and did not want to label the bread, but we all understood that more butter would make sense, were asked and covered with offspring. It followed a small greeting in the form of a cold lentil salad with oriental peppers, including apricot, and a slightly mild fresh cheese on top. The acidity of the pickled ingredients dominated the dish something, but an appealing overall flavor was found, not worldwide, but never eaten. Nausea The following prices for food are all à la carte prices and serve only the information, the menu price is below. #Entrepreneur Tatar from the Werdenfelser Rind – 15 € Perrier Jouët Grand Brut 0.1l to 9.50 € Tatar from the Werdenfelser Rind It should be a not quite classic Tatar, but a fresh, “regionalized” variant with fresh horseradish and radish above. For this purpose, plums, chives, celery, juniper and some tups of a contrasting, wonderfully fresh lemon mayonnaise were melted. Together there was a unanimous overall picture, usually wreaths and radishes are gray, but here the sharp essential oils ensured such an adaptation to the comparatively earthy Tatar that it was a joy. The greatest pleasure however made the texture of the excellent meat in every respect, it was not carved or chopped, but finely cut with sharp knife, but not too thin, but in an ideal strength for me, had neither an infinable mass in the mouth, nor was it poured on too thick meat flakes, simply perfect. Actually, I wanted to go to the appetizers for the wine, the enormously generous amount of glass, my siblings and the very short time between amuse and appetizer gave a nearly two-thirds filled glass of champagne, so I remained short-circuited with this, which also worked surprisingly well. I was very happy to meet the main course before one of the ladies in the past should provide a well-founded friendly wine advice where a South Tyrolean Lagrein should make the race against the competition from Spain and Rheinhessen. #Main voyage of Become lamb – 29 € Lagrein Gleifner, Winery Bolzano, Alto Adige, Italy – 9 € Become lamb What the optics of the plate I was split is the star meat I find, but that was hidden only under a beater of young maize, celery, blackberries and kebel. But thanks to the heavenly odours and the already visually more than high-quality blackberries, the plate made a wish for the main course. As a supplement, I have selected from the three options Potato Stamps, 4eck Salat and 4eck Pommes (English translation here via the path “Amazing fries”.... the stump you serve a part. The lamb served short-fried back as well as tasty shoulder, both parts were perfectly boiled, the back juicy, the shoulder tender, the meat itself with remarkable quality with fine lamb note, which do not leave any further away from the proverbial “old hammock”, whose feared tasteful impressions sometimes leave many people from lamb. For this purpose, the sauce level tasted from an intense lamb jus and a retroactively non-identifiable fat. Did you give the Jamie Oliver here and use his mandatory “Drossel of Olive Oil”? The stump had a beautiful, slightly piece texture, with butter has not been tasted, chives, herbs and olive oil rounded, but tastefully rather inconspicuous, more salt and pepper would certainly have helped this supplement extremely. In general, I did not understand maize and celery, both unmarried and fairly bite resistant, which gumps corn, the celery bitter, both flavors wore neither solo nor in combination with other components to increase a pleasure. Only the blackberries have an acidity of the rich combination of meat and jus, which can add a delicious taste. The highlight of the plate is therefore the excellent meat in every respect and a delicious sauce that goes worse despite light debris in the B-note. The sandy sponge floors around Bolzano are the home of the autochthonous Lagrein, next to the Vernatsch one of the most important vines in South Tyrol. The wine was a good choice for lamb, especially as the blackberry, beside other red fruits, also appeared in it again, in the nose bright cocoa and toast notes, a perfect companion. At the table full of satisfaction, Madame gave a Caesar salad with goat cheese and, above all, Mr Obacht! was “damaged” by his “Amazing Fries” as a supplement to the pig farm, which, thanks to fine maize, presented themselves with a particularly crispy baking and – I tried – were really very successful. Remembered something about the so popular triple roasted chips in the UK in recent years, thick, triple roasted large pommes that are very popular for steak. #Dessert Sven's Friesentorte – 11 € Sven's Friesentorte Actually, I wanted to order something else because of the deppenapostrophe for the protest, but this court spoke to me most about the three possibilities in dessert at a great distance. Sven Karge, formerly in the Sylter Gogärtchen as a chef, has reinterpreted the pie classic from his old professional house. Since “Bowls” are only an unmistakable gastrotrend, one leaned in the broadest sense, plums and plums, Schmand, a refreshing cream ice cream and leaf dough fragments: all there, not in cake form. That was all ok, tasty and prepared with big basic ingredients, but more than the sum of its parts it was not. If you want a deconstructed frieze cake in the bowl where the spicy leaf pastry could not really transport the peat feeling, it dominated a little the impression of a flower fruit salad with ice. With a Friesentorte, however, I also combine a small sinful opulence, which was completely missing here and could not be compensated with possibly inspiring, tasteful twists, which were fed with satisfaction. #Digestif The restaurant empties and the attentive service was not tired of worrying. The question of whether we had something against a digestive tract at the expense of the house was considered purely rhetorical at the latest when the speech of excellent fires of a well-known distillery was. A proudly presented a small selection, I chose the Marillen variant and was thrilled by the purity and intensity of the brand, a real top product without question. To the cups! For this purpose, Macarons from the in-house terrace decorated us with 2 € pieces, in this craft quality, also these are worth a photo: Macaron, at the latest I could roll through the room, my body feeling fluctuated between the medical ball and Barbapapa. Payment by EC card went smoothly, routinely the credit was separated and we received two correct invoices. After a friendly adoption, the 4eck left us in the lukewarm summer night, good nightwife and care! and thanks for the beautiful evening. The constellation we saw on the star-clear sky on the way back to our beloved little hotel rounded off the evening whether the 4eck will ever be able to decorate with this is still written in the same way. #For a long time I haded, 3.5 stars for the kitchen would be purely subjectively safe, but I come to just about 4 stars for the kitchen due to the cheap menu price of 45 euros for the three courses and the otherwise fair prices. High-class regional products manufactured at a high level, it is no longer a problem in Garmisch to spend more money for less. The service really offered no reason to complain, knowledgeable, efficient, friendly. The reaction to my question about the salad for Madame remained particularly positive, absolutely exemplary, 5 stars. The ambience appealing, a little crampy with full guest room, well liked the open kitchen and the light concept, less well the huge flatscreen with continuous slideshow, in a total of 4 stars. Cleanliness quasi clinical, 5 stars. I see the price-performance ratio for almost perfect 4.5 stars, the total bill was only 226 euros for the entire table, even if my accompaniment had also fed a menu, it would have been just over 250, very fair! Next year I want to return here, despite smaller weaknesses definitely worth a #repeat!"
Réservation, Geeignet Für Vegetarier, Meeresfrüchte, Amerikanisch, Kneipen, Sushi
"Super delicious food and great service! Just to recommend. Keep going!"
Réservation, Geeignet Für Vegetarier, Restaurants, Europäisch, Getränke, Deutsch
"Delicious recommendation of the day, nice staff and friendly atmosphere"
