Friedrich Restaurant

"so, after I had completed my first visit in the bistro area of the renovated restaurants friedrich at the beginning november 2021, it went right now! I had already announced it in my review at that time. after the renovation, gina duesmann and lars keiling have reopened the main restaurant in oktober 2021 and as in past bad bentheimer times the restaurant is divided two. if you turn left after entering, you get into the casual bistro range. turn right, go to the area where lars keiling begins to reestablish its fine dining kitchen. the homepage informs about the offer of both parts. after which I was able to report a convincing visit in the bistro area in autumn, it should go to the fine dining area on Thursday evening. as a table-mate for this evening, a well-known crumble colleague had joined this, which I hope to see as a good friend now! my wife had announced for the evening that I would be alone and because I had been thinking about a visit right for a long time, this seemed to be a good opportunity. and so the brother was contacted if he had the 17th february time on Thursday evening. he had, the bremer gourmet! uncomplicated was then a table reserved for us by mail. plan was that we would travel from rheine and crumble with the train to osnabrück and meet in a peaceful manner. a storm but prevented the wine-friendly choice of traffic mediums and we both had to arrive or badly with the pkw. around 18 o'clock I had reserved the table and almost exactly at the time I stood in front of the door, but knew that the borgi would be a bit late because the change on the pkw was still more short-term. I stepped in, a thicker curtain keeps the weather outside when you open the door. you are in, you are in the rich service of gina duesmann and katy rümmler stolle. we had recently in the comments (petra at christian bau a discussion about the value of a star-worthy service and with which pleasure you can sink into such a one. so it is also here, you enter and you know that this evening nothing will happen, that you can only annoy yourself. The new ambiente in the fine dining area is also included. in the front area tables for 2 or 4 persons, extremely comfortable chairs stand at the tables. a small steps up are further tables, also for larger groups. certainly also a place for the G(enuss G(ruppe , who met last time in October 2019! it will be time again! my garderobe was taken away, I had the choice between two tables that were covered. I chose the back of the two. borgi was about to cope with the last kilometers at the a1 to osnabrück when I sat down and let me serve an aperitif for the waiting period. I had to put some money back with the amount of alcohol I would take to me, but that would go. in the selection I left myself to the choice of woman duesmann. we already know each other for many years, and she knows as one of the best sommeliers I know very well with which she can surprise me. the table came this glass, as always a product of the josephin hut. that was a champagne! even if the optics do not suggest that. exceptional, with a distinct aroma of brombeer in the finish, not typical but very interesting. gina had time and sat down, the perfect hostess, to me and we spoke a little about everything possible, with I dedicated myself to the aperitif. who has the chance should try this champagne rose elixir from the house coutelas. At some point the borgi was in the door. this man is space-filling (not in the physical sense, for that he fasts too often, but in his radiance. he comes in, and the room belongs to him! Don't ignore, but we didn't want to, and I believe hostesses like gina and katy really appreciate the way we go with our borgfields. charming then sometimes the verbal harder crossed! and carsten looks at and enjoys its aperitif. he didn't want an aperitif, and rightly he had the objection to eating at the expected level deserves a wine at the same level. so he was able to present three chardonnay from gina duesmann, from the burgundy, from Austria and overseas. people who know the borgi, know what was chosen, and my mood for his choice he could be sure. high format, please click the good droplet came into the decanter and I take it forward, a good part of the content of the bottle found the way with a borgi riding back to crumble. we were so disciplined this evening. enough pre-plänkel, it's about eating. tischkultur is important in friedrich, everything must be able to withstand the level of the feeds of lars keiling. so our table was stylishly covered. the card has been handed, we chose from a maximum of 7 passages of their 6 and katy rümmler finished covering with the right cutlery. personally I had met borgi the last time in October 2021 in rheine, when a few friends and colleagues here from gg in the vinothek sabine kocks in rheine were celebrated a wonderful pleasure evening. accordingly there was a lot to tell and the waiting period to the first kitchen greetings were in the gallop. katy and gina were still supported by a young herrn in the service, I suspect a trainer who had to start with a little shy, but then in the run of the evening to pick up. our food sequence began with kitchen greetings. amuse bouche consisting of a gänselebercreme that looks like an erdnus. under this then also crunch of (presume I roasted and mortared peanut. very tasty kombi, emotional, greasy creaminess, hearty that were the associations that came up. then a kind of rillette, quite sure we were not, with arome of smoked fish, covered with a fermented cauliflower, it went towards kimchi. last but not least smoked, fat umani made himself in mouth wide, caught by an acid cream. Welcome to the kitchen of lars Keiling! also at the other courses served the service ofenwarme pieces of a classic focaccia. on the table this could be supplemented with a quite herb olive oil and salt. I noticed a clearly acidic note already at the kitchen greetings. I could not remember this in the bentheimer times of keiling and at the first stage the impression of acidic notes continued. jakobsmuschel/ beet/ carbureted/ meerrettich announced the card to it. The caviar was not announced on the impeccably fried clam. with that you should not put too much, you can dig around as a cook, but the clam is always best if it is simply fried sharply. acid, saltiness, creaminess, fruit, all these were my sensations during consumption. is it possible to write in a chatty connection with such a kitchen? I don't know, but it was a gorgeous combination of taste impressions that gave each other enough space to unfold. I also love to arrange some more acute acid in all. gang two followed after appropriate time. meerforelle/ purple curry/ cranberries/ sellerie was the thema that announced the card. and borgi escaped a word, kandinsky teller spoke out while serving. now I'm not as art-affinated as our colleague, but the plate geometry was already extraordinary. in the middle a piece filet, sous vide cooked, covered by a celery spice with the fruity aroma of the curry. two drops cranberry cream brought fruity acid into the dish. a very intelligent gang, but aromatically more than gang one and the following. my teller of the evening, I take it forward, I found in the third floor. skrei/ fermented cauliflower/ lardo di collonata/ kräutersud, first sounded that after the classic combination, cauliflower with speck and sour wort. classic lars keiling can be quite sure, but for that you have to place yourself on the left. he fermented the cauliflower himself, with a penetrating acid, it formed the bed for a poched filet from the lofoten pickle. on the filet thin sliced lardo, which sat down the acid organ in the teller creaminess! a bit crunch and fresh crunch aromas, it resulted in a teller for which I would kill. my taste world, my aromen, geiler gang (sorry! I was euphorized by this acid in the court. with the following gang brought us lars emotionally back to the table. ochsenschwanz Dim-Sum/ roscoff zwiebel/ erdartischocke/ portweinjus was the thema of gang 4. erdartischocke? what is that? gina clarified, one had called topinambur as such. are the two plants related? my botanical knowledge is not enough. at least two pieces of it were on the teller. aromatically made the dish the incredibly tasteful dense (you should note the glamour of the jus, as well as the sweet of the Bretonian wobble from roscoff. sometimes I can buy the ones on our weekly market, despite the quite high prices, which then always lands in the basket. the Chinese maul bags were umani pur, the filling made bliss. a little crawling around at the closures of the bags, but probably just because he didn't find anything else. perfect tuning to the main course, perlhuhn in two courses. breast with spice-brot cream pumpkin announces the card to part one. bottom in the teller fat umani through the hearty sauce/ cream with crinkled oil. that came out quite sure that the aroma of the sauce could not hide. freude made the inside light pink garnet piece wingbrust. happy my table-like after, and got to answer that you are so sure of the quality served that you would not have any problems with the even medium. we are not, that is the best! from the image of a romen is an extremely supple walk. part 2 followed the breast. keule with fregola perigord trufflejus was the consistent continuation of this duos. I stay with you, the germ is always more tasteful than any piece of breast fillet at the wing. so also here, and this was not due to the stunning jus (acid!) or the sardinian feel-good noodles, but rather to a gorgeous juiciness of the served piece of keule. the truffle slices above the crooked skin went under the other aromen, because the sauce already had a lot of aroma from truffle. borgi and I looked at us, and agreed what lars keiling had served so far was starworthy! but also really saturating, as a result, cheese was removed from the menu sequence by the wooden cassladen/fruit nutbrot/ work. we went straight into the sweet part. mont blanc/ esscania/ zitrusfruit granny smith served us katy and gina on the table. here was the only gang in front of me that I couldn't win so much. the friedrich has the luck that the patisserie could be occupied with a learned chef. but the white mountain with its filling of dark and brighter maronenmousse was just too sweet to me. that, or is it the fondant as a shell, overtought everything. the left part, which is quite acid-concrete, did not help with a great mandarin sorrow. also the apples with their own acid could not form a counterweight for me. Perhaps the many other guests of the friedrich different, but for me a so pronounced sweet dessert is not a pleasure. lacks the tension that occurs in the spline of sweet with acid and saltiness. but that was like the borgi whining at all the highest level! we were not finished yet, at the final nasty there was then opportunity to let the menu revue pass and discuss the impressions. I don't think I disagree borgi if I'm both the one who pulls, fine dining at the highest level. ambiente, service, kitchen performance, everything moves in the frame where gina and lars have already cooked two stars in bad bentheim. I don't see why this should not be the case here and I'm looking forward to the new guide michelin, which appears in the fairytale. final still a word about the photos in this report. the first time a report from me has been created. borgi has controlled his as always lusciously created photos, I have created a few thoughts in words and words around. was fun! the evening and the creation! I rarely give full 25 points, but there are no alternatives here!"