Grotes - Menu

"Volker Grotes opened his restaurant Grotes in the middle of the Kreuzviertel right at the Kreuzkirche. And for a long time, I've been trying to get in there. Now finally there was an opportunity to escape and the boycott of Halloween! Dear children, Saint Martin is on 11. November, no one's home tonight! So my wife and I drove to Münster before the first horror clowns appeared. Parking in the Kreuzviertel is impossible, so we immediately turned to the Theaterparkhaus and walked over the promenade in Kreuzviertel. That was 10 minutes walk, so no problem. Soon the grotes appeared before us. The winter time just started ensured that it was already dark despite the early evening and we couldn't overlook the big lights. We asked at the counter about the reserved table and a young man showed us the way to the table in the second back room. The Grotes looks like and probably wants to be a bit like the dining room for the Kreuzviertel. The Kreuzviertel is the district in Münster where everyone wants to live, so blessed with high rents and real estate prices and a clientele that can afford it. The ambience is simply kept rustic. On the walls of the two rooms, on the front one with the counter, a pure guest room at the rear, continuous benches move along in natural light wood. According to my wife relatively uncomfortable. I couldn't let that happen to my chair, I sat comfortable. The tables are simply covered with candle, sugar and small flower decoration, no blankets or sets. After ordering, cutlery comes wrapped in a disposable napkin. All thus kept relatively simple. A large panel on the wall pointed to the winter map and we took the outlying map in sight, which can be seen on the HP. And what you saw there is joy. One side weekend breakfast openers, one side appetizers, one side salads, one side main foods and one side final children's dishes and desserts. In total, perhaps 25 dishes, and thus a number that makes it possible to keep the convenience food use as low as possible. We both didn't want any alcohol this evening and stay with alcohol-free Jever Pils. The card offers a relatively wide range of beers and non-alcoholic beverages in the beverage sector. The wines are mostly from Germany and are so selected that everyone is likely to be found. A very wide range of gin, whisky and other spirits ensures that you can remain in the group of friends or families after dinner. We wanted to be simple, but tasty, so it was planned and hoped that the kitchen in the grotes would meet. On the way, the following is to be served for my wife: Red Beete Tartar with apple, cranberry and Pumpernickel Served her an extremely tasty Red Beete dish. I don't remember having tasted a tartar of red beds, but I really liked it. The earth of the relatively coarsely chopped beet was supplemented by the acidity of the apple pieces and the sweetness of the cranberries. These were certainly not fresh but used as a compote, but otherwise the acid would have been too much. The whole thing served on a round slice of Pumpernickel was an extremely fine appetizer. I was looking forward to my tomato muffin with dried tomatoes, fresh goat cheese, thyme and side salad The muffin was a hearty, slicked yeast with tomato pieces and thyme in it. Cocktail tomatoes filled with fresh goat cheese and a branch of rosemary. That was a good dish. I would have liked it to be tasted, but this is in the area of personal references. The muffin was still hot, so freshly baked, and this complemented well with tomatoes and fresh cheese. Not so good the supplements salad, there were several salad leaves cuts that were already brown and have been waiting for their cut to serve. There was a lot left. The Vinaigrette was a classic vinegar oil version and well tasted. The Tartar was clearly the better choice for the appetizers. At the main course my wife chose a classic Wiener Schnitzel with potato salad What was served there on the plate made my wife professing, a calfscarf she eats otherwise only with Mrs Leobacher in the Altwirt in Seeham Salzburger Seenland. The panade red and detached from the carving, well baked. The calf carving is thinly knocked out. That looked really delicious. And also a sample bite was very pleasant. Just like the shelled potato salad. In Münsterland it is written that it is one with vinegar oil Vinaigrette, not with Mayonnaise, the usual North German version. But my Swabian wife has spoiled me. For me it should be: medallions of pork fillet in bacon coat with onion-port wine sauce, chives-potato garnet with parmesan hood and marinated red cabbage salad. When ordering, I really lured the red cabbage salad. So when we look at this gang we start with this one. Perhaps the Tim Mälzer recipe for white cabbage salad is known, so in some cases it was also made. Cracky with a vinegar-oil vinaigrette marinated, slightly sweet tasted. And this also fits very well here for the easy earthing of raw red cabbage. ****! A pleasure the Gratin, that was really good. Especially the related potato had the perfect degree of strength for a gratin. Also well managed the fried medallions wrapped with bacon. Light pink inside and very delicate, a delicious piece of pork. Both main courts let the thumb get high. We finished our food with an espresso made from an in-house roasting of the Röstbar Altenberge. The service acted satisfactorily through the evening. The number of guests in booked tables is almost not to be created at two times without which there are sometimes some longer waiting times. That the two still kept it in a limited framework speaks for their quality, that was acceptable, since the grotes also comes somewhat more casual in all aspects. At the end, a relatively high volume level was noticeable in the guest room with complete occupancy. This may be annoying when eating, but here too the claim and the concept of the grotes are referred. Conclusion of our first meal in the Grotes. Overall, it was as I expected. A very decent food, the salad I forgive, if it remains a slipper, in a more casual and consciously loose canteen concept. Just the dining room for the Kreuzviertel, who wants to eat up, goes a few hundred meters further to the chest or keule, but also has to bring a praller filled purse."