"the hotel well landscheid with restaurant is located in burscheid. it is located a bit away from the city in the green (but close to the b 51 and the autobahn a1 . in the first years of existence cooked here florian becker, which is now in the “Vita Moderna” in leichlingen am herd. his successor is a former star chef: eiko sharpenberger. his station read great: born in 1978 1996 1999 1999 conditor’s teaching 1999 2001 cooking training/ vintage’s best 2001 2002 pâtissier ferry house munkmarsch, sylt 2002 2003 pâtissier restaurant vendôme, mountain gladbach 2003 2004 unremetier and poissonnier restaurant dieter müller, mountain gladbach 2005 2006 sous chef restaurant the reservation happened by phone and worked perfectly. the Christmas menu was sent to me by mail beforehand (to which I also refer to in the . ambiente 4 the rooms are tastefully decorated. the tables stand with enough distance to other guests – but not necessarily optimal for the service to provide all guests at the place cheaply. our table was covered in classic white and decorated with a Christmas star and a red candle. the festive christmas music did not come out of a facility and transferred to the rooms by loudspeaker, but a musician played original at the wing in the vicinity of the theken area over the evening discerned. cleanliness 4 everything works well maintained. sanitary 4 the toilets are in the cellar and can be reached with a lift or stairs. everything is clean and tidy. service – 2.5 to 4 of the service does not have a harmonious concept for us: should it go stylish or casual? I don't know how to guess. – mostly was a waiter in the stake. he was supported by a dame and a young man when needed. an older herr (in the best age – probably the restaurant manager – sometimes look into the room – without intervention. the forces are friendly and accommodating. wish are taken to know and also implemented. the garderobe was taken in reception and supplied. – but for example, the water is placed on the table only (screwed, but not gifted. – sometimes the waiters don’t know who ordered what and then “fut” with the tellers around. – the feeds were not fully advertised – especially if there were small changes; especially in the case of “special wishes” from the gast or deviating ingredients from the kitchen. – a weeping line was easily possible in glass. the weeping was rather not presented before the court, but shortly after the new teller. the beverages were also gladly and professionally explained. it was also always offered from the original bottle at the table and a sample swallow. the food can also be cooled quickly. – you should ask for more yourself at all, then you will also be happy and confidently given and desired. After each course, it was seriously inquired how it was guarded and, depending on the feedback, also reacted appropriately. – but there was no reliable line. the tasting food 2.5 to 4.5 Christmas menu 2015 (24 December – 27th dezember 3 courses appetizer, main course, dessert 49 € 4 courses appetizer, suppe, main course, dessert 59 € 5 courses appetizer, suppe, intermediate, main course, dessert 69 € we chose the complete menu – once fish and twice meat. The very detailed and small lists of the ingredients and kitchen techniques in the menu were noticeable for us. I have made the effort to follow all the technical terms and have inserted the explanations (so I don't want to sign a reader who don't understand, but it should make it easier to read, but the service removed (for reasons of space the card with the clear. the courses were then usually not advertised in more detail. that happened on demand (but we didn't always insist on it – we had received the text as mail before there was brot and a little gruß from the kitchen. in the basket were two sorts ready. olive oil and two salt creations (hibiscus and curry stood on the table and served to aromatize. for this a broth plate was ready for production. – brot was handed over when the basket was empty. a three-layered creation was placed in a glass vessel. a “wild mousse with liqueurs” was announced. the total aroma went into a sweet direction. the lower position reminded me in the taste of leber. in the middle it was sung and up there were the cirches to taste clearly. – I couldn’t bring the court into contact with “wild”, so that grumps and brains were animated to “rethink”. appetizer tatar by the fjordforelle, lukewarm red bete confit (confit is slowly cooked in fat/oil and so durable , spinat estragonmousseline (mousseline is a foam sauce based on a sauce hollandaise cratersalat the forelle was well seasoned and processed to a very finely cut tatar – in mouth almost as light as a mound. the small bete cubes were softly cooked and by the spice hardly had the herb aromen of a root vegetables, but tasted in a sweet direction. the mousseline had fine aromene of the used criminal and vegetables and rounded off the pleasure of the various criminal leaflets. the court has promised us. suppe pastinakencremesüppchen mit gänsekleinravioli the suppe was really creamy; the cook had not saved with creamy ingredients. the pastaque taste was still to be felt, but the aroma again showed a lovely impression. if you prefer the original direction of the sweet, this gives a problem. who prefers rich creaminess, had a magnificent example here. surrounded by the “brew” was a larger raviolo. the diligent had not been particularly thin and therefore liked to escape the division in pieces through a spoon and “flooded” somewhat through the dish. the filling was tasty, but I couldn't find a very tasty goose taste. I've been told the suppe. between the passage of **** pork serrated jakobsmuschel (sautify is a short roast technique at a high temperature and usually small cut gargut, flower cauliflower cream, thick bohnengremolata (gremolata is called a crumb spice mixture from the Lombard cuisine. the classic shape consists of smooth-leaved petersilie, lemon peel (zesten and usually also garlic, which are chopped together but are added to the warm dishes only against the end of the gartime, light zimtveloute (veloute is a velvet sauce on this course I was already stretched in the forefront. because here a surf ’n’ turf thought indicated. the pork was excellently sworn and absolutely tender. unfortunately the preparation of the clam didn't sound to me at all. she showed no rostaroms for me, which can actually arise at a high and short temperature, but was rather creamy and cooked. the jacobs were also particularly small in my eyes, which makes me conclude that they were kept warm for longer at lower temperature and were therefore rather soft. on the clam was still tiny speck cubes. the cauliflower puree has totally convinced me, as well as the beans. we assume that with us the zimtsauce was not on the teller, because we have previously inquired about the taste and expressed that we like this only very discreetly. the porch was a positive experience that I had previously estimated skeptical. the jacob mussels were a slight disappointment for us. rinderrücken am fried, karamellized beaded onions, potato cookies, celery puree, sautified forest mushrooms (sautify is a short roast technique with high temperature and small sliced gargut spice balsamic (jus is the denomination for concentrated, degreased meat fond or roasted juice, which is cold the bark was juicy and buttery. the applied technique has convinced us very much. with three strips on the teller was also – thank God – not cut to meat. the sauce fits well and was also – just as we like it or in the case of a “oversweep” on the dead – placed discreetly under the roast. also all other components of the teller were tastefully prepared and varied. We did not discover mushrooms, but there were wide green beans cut to small rough or parallelograms. these were now the first and only example in the complete menu of gemüse al dente. the pieces “quietchten” still at consumption and so after our submission some seconds could have stayed in the pan for longer. fennel cream, orange fenchel, saffron potato champagnerbutter was unfortunately this dish was very one-dimensional: everything was white to cream-color for the eye. I was immediately glad to have chosen the course. But I have tried something from all the ingredients (of course in exchange from my court . the fish was obviously not fried, but rather confiscated or steamed. with salt had not saved the kitchen – but would be excessively salted. that's what they call it, boldly spiced. I myself prefer to fried on the skin sharply and then gently swollen. but also so the fish was aromatic. but the fennel cream was very dominant. the fennel vegetables were brought into an interesting new direction by the oranges. also the other ingredients were tasty. dessert bratapfelmousseschnitte (mousse is called speisen von foamiger und crème-like consistency, red wine ice cream, lebpiesponge (sponagen are biscuit cakes that are like a sponge in the consistency calvadosapfel bratapfel as mousse has fallen to me. the whole apple usually filled with marzipan, I don't like to. as cuts, it was just right for me. the ice was creamy and loose. the small apple cubes well complemented the court. Besides, the small “smalls” were located. in retrospect, I would have had a fork here as a tool next to the spoon to pick up the small pieces easily. so I had to “hunt and catch” with the spoon of the parts above the teller – but that was not bad either. drinker 4 water (haaner quelle 0,75l – 7,00 € haussekt – 5,50 € campari soda – 6,50 € accompanying wine glass (0,1l je 5,00 to 6,50 € muscadet sèvre et maine sur lie (loire josé pariente sauvignon blanc 2013) their temperatures were chosen well. the waiter gave in generously. price performance ratio 3.5 the calculus seems to be chosen as in a star restaurant, but then does not keep this claim consistently. Conclusion 3 – if it results (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” date of the visit: 26.12.2015 – 3 people – evening"
