Bachofer - Menu

"we stayed on 22.7.2017 at the restaurant bachofer. the restaurant is located in the middle of the waiblinger city, but parking is more than enough in the nearby market garage. Thanks to the beautiful weather we could settle directly outside on the marketplace and started the evening after greeting by the very courtesy service staff with a small aperitif. After choosing the ten-course menu, a small greeting from the kitchen was also served, bachofers meanwhile already known kartoffel stones with a very interesting Yuzu cream. exciting! the menu started with the appetizers of which I have especially remembered the outstandingly seasoned tuna tartar on the "Japanese tuna pizza". the BBQ naval tufel was the first to go! the fish was perfectly cooked and duch the seasoned and the preparation of great tasteful intensity, without however the dish too strongly dominating. the combination with the very sweet **** apricoses and the goat cheese was enormously contrasting, but overall achieved a good balance. great! the white healed in the menu was spontaneously to laugh on the teller (satisfied)...that was a bit a pity, but tasteful the result was excellent so that you did not have to miss the heald.As the first "Fleich-Gang" came a Moroccan lemon horn with a stuffed dattel and an Arab hollandaise followed by "rebock" we remained constant but this was great prepared. Nevertheless, at this time I have to note 2 things: first - and this is probably a taste and therefore my personal problem - fits a rehbock with tasty, hazelnut brioche and burial cellar of the very christianly seasoned was not so right to a beautiful summer evening with 23° on the terrace. and secondly, at the latest, I have missed the otherwise common french remains. it is simply nice to have some broth, butter and olive oil at the table, but this is also a taste -;)the slight irritation by the "Christmas Reh" was reversed by the next course, "nmm 2 by the blackmore wagyu" on the site again in spirituality. the flavor beef was brilliantly spiced, the grilled watermelon took up with its fresh the heavy of the slime perfectly and the short-fried piece wagyu was just too perfectly accompanied by smoked carrot snow. a sauce at a high level, in which the herr bachofer is completely following his now obvious but in no way disturbing hang to the sweet! However, I must say that I have absolutely not understood the Pak-Choy on the teller. this was free from saline, lukewarm and was also a bit off the rest of the composition...has you forgotten something here or do I perhaps not understand how to integrate this sweet into the court? we will probably never know -;)after a very interesting "ice-getting" cocktail came the second desert, a "spirited elderly snack"...and quite honestly: that was the deep point of the menu. my father described the resistance as "tapet glues"... which was certainly a little hard formulated, but came close to the experienced. in the otherwise so fine and contrasting kitchen bernd bachofers you could not experience anything like this here. a homogenous bree which, although acceptable, was just boring. no contrast, nothing interesting...no sweet/acid game, nothing crisp for it's mouth, no warm/cold contrast...just nothing. you might think that deserts are not the big thema for herrn bachofer and his team...until one gets better instructed:The next desert was simply brilliant and thus the best gang of the evening! a Yuzu cream in a matcha shell, a pan dan - miso - eis of enormous quality and self-made marshmallows...The aromen were all very exciting and very intense what you must mention is the excellent servie! all employees with whom we had to do were very nice, courteous and simply natural...no laid-on friendliness or too stiff behavior but much enthusiasm for the craft and the products of the house. You can say: here you can experience something! there were certainly light deductions and dinge in the individual courses that I personally found rather suboptimal, moreover I would actually wish to have a little brot and butter on the table...but in large and whole the team understands its craft here and you can recommend the restaurant. for me as a friend of the Asian inspired high kitchen it was a special joy to see also quotes from other large kitchens... especially the sashimi of the yellowtail mackerel with gurken textures reminded me of a kitchen at the Luxembourgish border, but was actually well made and provided with a separate note. so: chapeau, herr bachofer, we're coming back!"