"Please click on pictures. It's often what makes sense. Foreword: I don't want to discuss a vegan lifestyle with this post. Those who deal with the issues of world nutrition, climate warming, health, mass animal husbandry should, however, conclude that vegan is worth a thought. “Vegan” is trendy and that bothers me on numerous plastic packaging. If vegan, please convince and informed... and we'll come to the next problem: plastic... A barrel without a floor... or the floor fills with small sustainable steps. My attitude to meat and mass animal husbandry has not remained hidden to the constant readers in Gastroguide. 100% vegan can and do not want to introduce my husband and I. And yet cook at home with deliberately bought or food from nature and garden. It tastes, you are tired, think and realize: Hoppla, was vegan! We try to live the healthy, conscious and tasteful middle way. Enough of the forerunner: Somehow I came to the homepage of the wine bar on the Moselle. Johannes Nicolay (Literkoch) describes his health-motivated path to the vegan: “24 years ago I had already cooked. In top star restaurants with blood, sweat and tears my knowledge is developed...” In addition, I found the own mushroom breeding of Shitaake and herbal seeds more than interesting. My expectations were high: a vegan menu at star level! On the way to the restaurant I said to my husband: “I really need to have something to do for you as a cook!” We arrived very early in the evening. The building, probably from the 70s concrete construction, is not very typical of the mosque from outside. But sustainable if it is not torn down. We had no reservations, we could turn around. Inside we were surprised by very rural areas of different rooms. We searched the shared corners of the hotel, past the unoccupied reception. Two restaurants: The “sun clock” stands for Vegan Fast Food and “The Weinstube – sustainably enjoy”. We wanted to be happy! We found the cozy wine room and stood stupid. Kitchen greetings were ready before the kitchen, looking for human greetings and we found. Sometime. The Service Lady welcomed us and offered us 2 tables to choose from. The tables cleanly covered, well maintained farmhouse. The menu on the clamping plate, alternating seasonal, was passed. Map October 2018 The way was the woman of the service, our thirst was not. It took a long time to give up drinks and food. Actually, only when 4 new guests were accompanied to their table. We ordered a bottle of Gerolstein mineral water. In the 0.5 l bottle uninhabited served € 4.40. Power converted € 6.60 for ordinary 0.75 l water. You know, I'm getting jammed. The Mosel stands for Riesling. So we both chose the 2015 Riesling Blauschiefer, trocken, Weingut Bastgen € 6.70 0.25 l. No temptation to reorder here. The wine remained far behind our expectations, pale in color and taste. Greeting from the kitchen has reached us. Should this really be the evening of a creative and healthy kitchen? Grape margarine pure flavor with good and saves pepper sea salt spice mixture. A thick and tasteless tomato nip, a thick piece of undamaged salad gurke. How to eat? Speaking of bread knives, with your fingers to fight who gets the tomatoes and who gets the cucumber? Unimaginable and unhappy. We weren't very pleased. Also the dark and bright baguette in the paper bag was no more than ok. Why not an avocado cream, lentil couscous, pumpkin pesto, olive salad? As not vegan I have countless ideas in a few minutes. For both of us a liquid appetizer from the heading “Suppen”. For me: Passion fruit orange cold bowl with salad cucumbers and fried Wasabi glass noodles € 7.50. For my husband: Saffron Riesling Pot au feu with vegetables and fried seaweed € 7.50. Soups were served in a normal drinking glass. Again unhappy and not pleasing. The glass was still on a sloping heart. My glass could be attacked well, the cold dish was thanks. On the fried Wasabi glass noodles (without sharpness and radish taste, not to eat with the spoon. So pick up finger food. Passion Fruit Orange Cold Peeling After 3 spoons of the cold bowl I gave up painting. A dish that didn't know if it wanted to be sour dessert or appetizer. Only when I eat, the combination of ingredients was unharmonic. I should have been careful when ordering. Fully acidified, the passion fruit penetrant dominant in perfumed. Cucumber beads did not make it better and also the Washabi cirches were undefined. Hot at my husband: Pot au feu is served classic in two courses: First the broth is placed, then the solid components with mustard or vinaiigrette. This was saved here, all in the glass. To spoon this soup from the glass was another challenge. Pot au feu pot on the fire was really hot, so it should be. But it was impossible to touch the glass. It was a well-paid vegetable soup with much coarse vegetables (so it looks like me when I cook a vegetable broth without effort. Saffron Riesling Pot au feu with vegetables rough What it had with the undefined “MeeresVrüchten” remained hidden to us. It was “parts without taste” in a rich and well seasoned vegetable broth with little saffron. Dried plums in soup tastefully completely next to. Our rustic company, Mrs Hoffmann said, was primarily responsible for 3 rooms. Shortly tied, friendly, critique crashed. So she commented on my almost completely returned cold dish with the words “was too much”. I answered, “No, did not taste. Too much passion fruit, too much acidity.” That ended our exchange of views. As the main course for both of us, as only from 2 people can be ordered: The classic mushroom pan made from home-grown shooktake and herbs siders with potato balls and vegetables Jus 21.50 € per person I tried to find information about their own mushroom breeding when ordering Frau Hoffmann. I was hoping for a look at the breeding or at least a few details. Missing. Answer: “Yes, we breed.” In the review I have Ergooglet: You can probably see mushroom breeding through a bottom plate. A message to the guests would have been really nice. Our dish was served on a large serving plate with hood. It was put on our plates. A bunch of shitake and herbs. On the left, fried on the right. In the middle of two herbs in white wine, in fried reisteig. The Reisteig was very crispy, but tasteless. Among them is more and more penetrating. Tasteful and also the consistency of mushrooms was not a big difference to taste. I missed spices again. A few onions, a garlic would have caused a lot. The wine beautified Sider was stubborn and also mad again. Mushroom pan made of homemade shitake and herbal loins with potatoes and vegetable juvenile pan under the hood does not warm the consistency of the thread potato soup. The sauce artificial (e.g. [here link] I do not give this sauce if I am wrong, Mr Nicolay can correct it here. Nothing to feel of vegetables, again only acidity. Fresh herbs, as I expect in a vegan restaurant, were not completely missing rosemary branches and parsley bouquets, again not appropriate, damage. Nothing was introduced. 3⁄4 of our plate were still left, placed laterally to the other guests. It wasn't clear. How to get up at the buffet, remove the hood (with? Casual and we had concerns about disturbing the guests at the side table. So half of the record went back. We were served tonight. The positive thing this evening was the side table. 2 couples who probably wanted to feel vegan. On the other hand, we saw the sergeant. Fourth, the side table had the nose at the front with comments. They were looking for the saturation supplements. And the Wagyu cattle fillet J under the vegetables. We had a good conversation with each other. We forgot the dessert attempt. My colleague would have said: “Now you look mad.” That was me! Because I would have done better (except for my own and not seen mushroom breeding and money! Foreword: To hit the sheet on the homepage: Luckily without blood, sweat and tears we have developed knowledge... we don't need it again." Here ingredients were unpredictably combined. It lacked fresh vegetables, spices, dresses and “with the announcement of the offer to the guests”. Garlic, celery, parsley root, onions.... All vegan, nothing noticeable. The minimum principle was spy. I am sorry for the time for this hopefully understandable contribution. To my review: cleanliness and ambience inside. But this is the overall assessment (date of the document presented is not wrong."
Angela
