"I had already told you about the Christmas Eve menu of the last year with its high and deep. I would also like to tell them the culinary 1st Christmas holiday of the year 2018, which took place in the restaurant max enk, which is also located in the inner city of leipzigs. in terms of environments, the restaurant in an old city shopping center convinces above all with its central dining room, the lighthouse. reminiscent of wall decoration modern art, you can argue as always, but impenetrable or disturbing it does not work. the lighting was, on the other hand, very harmonious the large dining room lighthouse .. a pleasant atmosphere for the menu came to stand also thanks to the harmonious lounge-like music, although the tables were perhaps a little close to this evening (which had a noticeable effect on loudness and private spheres due to the lack of natural space. the service team knew tonight to convince with its performance. friendly, friendly, open to all types of ask and communication. it would have been desirable for the courses to be explained in more detail by themselves and that one does not have to ask again and again what components of the counter are now available. much more important was, of course, how far the max enk kulinarisch was able to convince. two different menus (3-speed classics and 5-speed “Max-Menu” were available for selection. so I put together a 4-course menu after mine. a good choice of Russian brot, roggenbrot, fluffy dark baguette and bright baguette “twin” with butter and tomato spread, as well as a welcome from the kitchen in the form of a juicy chiopball with sweet senf and crass prepares a good start. spread raw brot, roggenbrot, dark baguette, bright baguette ash, with butter and with dried tomato. gruß aus der koch: chopbällchen mit sweetensf und kresse. as an appetizer, I decided on the one hand for the stupid head with thunfischtatar and roasted tuna with white tee, mango cahutney and wild crawling as well as for the clear “MAX boillon” on a geese base with root vegetables, egg cake strips and gänsepralin. the tatar had a clear thunfish taste, to which chutney contributed a suitable fruity supplement. the wild cervicals produced with a slightly acidic yogurt treatment also supplied fresh. for the matching cnirches finally sesame and edible. the tuna tattoo had fine roasted, but was still juicy. the white tee was not delicious in the coat, but the combination with the teriyaki sauce was harmonious. “MAX Bouillon”: concentrated and clear gänsebouillon, with root vegetables, ice-cream strips and also garnish the bouillon was intense and beautifully warm. the praline convinces with juicy vegetable meat and not too strong roasted aromas in a beautiful bratsauce. that was a good start in two sight. to the interlude came fried wolfsbarschfilet on risotto marchesi (safranrisotto with leaf gold. that it needs -;p , wild brokkoli and confiscated articocke on the teller. wolfsbarschfilet: roasted on risotto marchesi (saffronrisotto with leaf gold wild brokkoli and confiert artischocke (as small part.) the fish was perfectly cooked with very chess and still juicy meat. the wild brokkoli was particularly satisfied with the remarkable redness and the soft artichoke floor rounded off the taste image with slightly bitter noten. as a refresh, a basil pineapple was added as the second gruß, which was also enjoyed with finely acidified fruit and acid play of the ananas, as well as the slightly ethereal and fresh aroma of the basilikum. basil ananas sorbet should be the highlight to close the main course with local reh, the pink fried backs, baked shoulders and two types of flower cabbage, melt and cherry included. unfortunately the kitchen needed a second start here. they see, and I think that it already looks on the following photo of the back that this was unfortunately completely overgart and therefore dry. but here the service team has acted very professionally and also set an apology of the cook team. inlandsreh: the first attempt. the second attempt then brought back a juicy and pink prepared, which was served quite classic with a dark sosty and cherry. the second attempt from the local reh: pink fried back and baked shoulders with two types of flower cabbage, melt and cherry. the baked shoulder had been as good as the goosepraline in the sight of the brataroma, but the meat should have been a little more juicy. very good were again the flower charcoal with optimal bite and the fine flower charcoal. my final conclusion to this Christmas menu is: both kitchen and service made their job in totality very good and gave us such a nice conclusion of this first Christmas holiday that was perfect only for its money, although not everything was perfect."
Leipzig
