Villa Esche - Carte

Parkstr. 58, 09120 Chemnitz, Chemnitz, Germany

🛍 Tee, Grill, Barbecue, Mexikanisch

4 💬 863 Avis
Villa Esche

Téléphone: +493712361363

Adresse: Parkstr. 58, 09120 CHEMNITZ, Chemnitz, Germany

Ville: Chemnitz

Menu Plats: 17

Avis: 863

Site Web: http://www.restaurant-villaesche.de

"For the second time within a year, I had the great luck that owner Falk Heinrich opened for two colleagues (dust guests and me his Chemnitzer restaurant exclusively on an evening under the week. From Tuesday to Thursday, the sympathetic axis focuses on catering and events, as well as the lunch and pick-up business introduced in the pandemic. The latter so successful that a limitation has to be made in order to ensure the capacities organizationally and especially humanly! not to overload at the fine chapel mountain. All the more beautiful that trainee Luisa once again supported her teacher and, despite an approaching examination, at least the late evening hours beat her ears. There are still young people who burn for gastronomy as very enjoyable! While the former factory villa attracts the architecture interested especially fans of Henry van der Velde, in the former remnant remnantly renovated in the garden, the followers of a harmoniously modernized gourmet cuisine are rather happy on a classic basis. And if the enthusiasm of the head for white Burgundy even surpasses that of the guest, one may well speak of a “match made in Borgfeld”. I took bread and butter in memory of the first sause to me only in homeopathic cans, in order to be able to enjoy the announced 10 plates all too (the person is wrong, so long he strives... something unusual start the menu warm with the first of two poultry courses. The almost fried tranche of chicken (Bresse ware about Rungis Express was very juicy and full-bodied. The combination of poultry with fruit led straight into the Libby's fruit cocktail Hell (who gets the cherry?) in my youth's good-bourgeois cuisine. Only that the excellently tanned skin had lost much of its crispness due to the napation, saddened me as well as the boss; that was not wanted. During the second stroke, a carefully fried, snow-white, naturally juicy seaweed was bathed in a velvety saffron sauce, which had received a perceptible but not exhausting sharpness by ginger and chili. A real discovery for me. A small salad of peas chotes was responsible for the crisp; a rough pie for something sweet. Excellent product kitchen! The three carnivores at the table were just as enthusiastic about the pork tips on fermented nickers in gang 3. The meat, which had become buttery for hours in the Smoker, had once again received grill heat on small spits, which gave her a crisper skin, which could not soften even the unshammy savory sauce. Discovering the evening was the Voatsiperifery Bourbon pepper from Madagascar, with which an incredibly interesting citrus fruity(! Sharp came to court. From the tingling effect removed the Szechuan “Pfeffer” similar. These little soulfood hustles, we've sneaked away a little bit. Bourbon pepper from Madagascar's crisp? Did someone say crisper? As far as this is concerned, an image says more than 1000 words: The second part of the Bresse Chicken competed with a deliberately only slightly peeled Morchel onion sauce around our attention. We praised both. The fact that in the villa only very good quality and excellent craftsmanship tastes the plates does not require any special emphasis at this point. Rather, the revival of the palate kisses were repeatedly interrupted by excited conversations about wines, dishes and gastronomy, among themselves and repeatedly with our host. Choosing your own speed menu with this equally dedicated and expert cook was a big, extra gift! In the middle of the menu we returned once more to the sea: Our host combined imperial garnet courageously with pineapple and self-inlaid Kimchi, who was held up enough to leave room for the noble crust animal. Fresh and crisp and a welcome refreshment in the revival of winter aromas. But of course, it was also suitable for the year. The port wine truffle sauce for hamnia wrapped half a baked pigeon, which was cured with its wonderful liver. A perfectly loose semmelknödel was used to pick up the last droplet. Please note the portion size at this point. And perhaps my “displacement” can be imagined when the two kitchens brought muskets the following plate: “Ganz ohne Beilagen!”, as Falk Heinrich stressed, came to the table as (admittedly thin-cut minutes steak a medium-fried entrecôte. With an emulsion of beef fat with bergamot and pomegranate, the perfect meat had both: freshness and freshness! Extremely aromatic meat, as usually much better than fillet. But still: grace! After 7/8, my stomach literally increased, and I would not have done any more bites about the Verre.... So I also had to fit photographically during the following stretching with black root and wild-price strawberries. Especially here a two-finger-thick tranche with strongly tanned exteriors and delicately inner values lured. Interestingly, the opinion of the tasteful intensity was divided between the two remaining eaters. I was busy not bursting. As Pre Dessert, the native Chemnitzer Heinrich sent a pumpkin sorbet with apricot vinegar, whose pronotic acid I would have wished before the steak. Nevertheless, I took two spoons from dessert, a coffee Tiramisu, courtesy for and out of curiosity. Falk Heinrich had already reported at the beginning of the evening that his own strength for the patisserie was not tolerated and Desserts was not to be his cause. At any rate not at the level of other kitchen. That's why he decided to rely on classics. However, they are in very good product quality. That's right. A tiramisu with a clear coffee note and without a buckling taste. But more balanced, fresh and fluffier than 90% of the local Italo restaurants. While completely unexpected snowfall outside the garden scenicly enchanted sounded out in the evening; we were still pointing out something about the wines that were all opened this time on the recommendation of the highly facing Chemnitz kitchen artist. _302132] Of course, I am aware that such a private dining is not comparable to the usual restaurant visit. But the philosophy of a product-oriented kitchen with mostly three French-based components was hopefully recognizable; my enthusiasm about it surely! Wanderer, come to Chemnitz, don't grieve: A Kleinod is waiting for you! Internal menu plan from the kitchen"

Menu complet - 17 options

Tous les prix sont des estimations sur Menu.

Dessert

Salades

Escalope

Spécialités Japonaises

Couscous & Pasta

Soupes

Riz

Pâtes

Seafood*

Plats De Bœuf

Fruits De Mer

Poulet

Entrées

Bodo Bodo

Essen / Service und Ambiente sind einfach nur perfekt ....Preis / Leistung absolut gerechtfertigt und man merkt das mit liebe zum Detail gearbeitet wird

Adresse

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Avis

Evelyn
Evelyn

Sehr ordentliches Restaurant in Chemnitz, tolle Lage. Weinkarte gut, ich beurteile die Qualität immer nach den deutschen Weißweinen, daher gut und nicht exzellent. Aufmerksamer Service, frische Zutaten und sehr gut zubereitet.


Carl
Carl

Великолепный обед! Очень вкусная еда! Высокий уровень сервиса! Все на отлично!Печень гуся, равиоли, роллады - супер!Рядом пришли гости с грудным ребёнком. Он орал и не унимался. Официант пересадил нас в другое место, заботясь о наше комфорте - спасибо большое!


Alice
Alice

Neben der architektonisch glanzvollen Umgebung ist das Restaurant ein Ort wo der Begriff "Kochkunst" noch Bedeutung hat. Das Personal ist überaus Freundlich und weiß Wünsche zu erfüllen und Empfehlungen auszusprechen.Das Essen ist einfach nur ein Gedicht, der Versuch etwas beschreiben zu wollen wäre Vergeblich, man muss hier einkehren und sich ein Bild zu machen. Ich hatte eine Rehschulter die ihres gleichen sucht. Danke für einen wundervollen Abend! Voir le carte


Larissa
Larissa

Wir waren letzten Freitag in der Villa Esche zum Mittagessen. Wirklich sehr lecker, ausgezeichnetes Preis-/Leistungsverhältnis, sehr freundliche Bedienung! Hervorzuheben ist das Rhabarberdessert mit Topfenknödel, das so (!) gut war! Mein Mann, kein Dessert-Esser, war von der Qualität des Espresso begeistert. Wir wohnen leider, leider zu weit weg, um Stammgäste zu werden, aber sobald wir wieder in diese Ecke Deutschlands kommen, ist ein Besuch dort auf jeden Fall angesagt.


Ivana
Ivana

Die Villa Esche und auch der Rest der Parkstrasse ist ein historisches Dokument der Gründerzeit und des Jugendstils.Die Villa wurde Anfang des 20.Jahrhunderts von dem Künstler van der Velde für die Familie Esche entworfen und erbaut .Schon von aussen wie auch bei anderen Häusern der Parkstrasse erkennt man den ausser gewöhlichen Stil. Der Eintrittspreis ist human , und die Räume soweit möglich wieder orginal ausgerüstet.Wer sich für Jugenstil interessiert und in der Nähe ist ,sollte vorbei kommen. Die Villa zeigt aber auch wie wohlhabend Chemnitz zu der damaligen Zeit war und die Größe der Zimmer kann einem vor Neid erblassen lassen. ( Bad und Kinderzimmer )


Olga
Olga

More a business and tourist restaurant, but the food is excellent.When we arrived, we discovered the museum was closed so we decided to relax at a table.In a former dependance of the house, the restaurant is taking 3 floors, plus there is a little outside garden to eat when it is hot.Interesting the architecture, but rooms aren't big.Bit all very cared and comfortable.Very nice and professional the personal.Menu offer is a bit limited as quantity, but from the first moment you understand it will be surely a meal worth your money (and not really expensive). Food well presented, well cooked, very tasty, not important what you are going to choose.If they would not exaggerate with the price of t... Voir le carte


Renée
Renée

Topp Essen, freundlicher ServiceEtwas überrascht von den vielen freien Plätzen am Samstag Abend waren wir gespannt auf die Empfehlung eines Freundes - die Villa Esche. Alles in allem wurden wir nicht enttäuscht. Ein immer stets bemühter junger Service- Mitarbeiter und eine sehr gute Küche sorgten für einen angenehmen Abend. Mit einem Glas Champagner als Aperitif zum auflockern gings vorweg. Dazu Brot und ein sehr guter Gruß aus der Küche ließen uns in den Abend starten . Als Vorspeise gab es Halber kanadischer Hummer, Blattspinat, Parmigiano Reggiano und Hummersoße, der Hummer bereits geschält. Richtig gut gewürzt, aber nicht zu viel sondern nahezu perfekt. Als Hauptspeise gab es Steinbuttfi...


Stephan
Stephan

1. „Steinpilze in Dashibrühe“Steinpilze ohne Makel, die Dashibruehe lässt in keiner Weise Anklänge von Fischflocken erschmecken. Die Brühe ähnelt einer Fleischbrühe die seltsamerweise übersüßt wurde. Warum nur?2. „Gebratene Gänseleber, Cox Orange und Granatapfelreduktion“Die Stopfleber kommt in Gänze daher, ein massiver Brocken (statt, was für die feine Garung erheblich sinnvoller wäre in Scheiben). Die Leber sieht aus (und hat die Textur) wie mit dem Flammenwerfer gegart... Um das Verbrennungsopfer optisch aufzuhübschen wird die Leber mit flächendeckend mit Fleur de Sel bestreut, was sie völlig übersalzt und recht undelikat macht.Die Beilagen sind gut gemacht und recht delikat.3. „Rinderfil...


DerBorgfelder
DerBorgfelder

For the second time within a year, I had the great luck that owner Falk Heinrich opened for two colleagues (dust guests and me his Chemnitzer restaurant exclusively on an evening under the week. From Tuesday to Thursday, the sympathetic axis focuses on catering and events, as well as the lunch and pick-up business introduced in the pandemic. The latter so successful that a limitation has to be made in order to ensure the capacities organizationally and especially humanly! not to overload at the fine chapel mountain. All the more beautiful that trainee Luisa once again supported her teacher and, despite an approaching examination, at least the late evening hours beat her ears. There are still... Voir le carte

Catégories

  • Tee Découvrez notre sélection de thés apaisants, offrant à la fois des mélanges classiques et exotiques. Parfaitement infusés pour éveiller vos sens, laissez-vous tenter par notre gamme pour un moment de tranquillité et de saveur à chaque gorgée.
  • Grill Viandes succulentes et légumes frais parfaitement cuits sur une flamme ouverte, offrant des saveurs riches et fumées. Savourez des steaks tendres, des burgers juteux et des brochettes marinées piquantes, tous grillés à la perfection pour une expérience culinaire inoubliable. Voir le carte
  • Barbecue Savourez les saveurs fumées et juteuses de nos délices barbecue. Des côtes tendres au porc effiloché succulent, chaque plat est grillé à la perfection avec nos sauces emblématiques, offrant un véritable goût du paradis du barbecue.
  • Mexikanisch Des saveurs mexicaines authentiques vous attendent avec des fajitas grésillantes, des tacos savoureux, des enchiladas piquantes et du guacamole frais, le tout préparé avec des épices riches et traditionnelles et servi avec des accompagnements vibrants. Profitez d'une fiesta dans votre assiette !

Commodités

  • W-lan
  • Master
  • Carte
  • Terrasse
  • Menu
  • Parkplatz

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Emmis

Emmis

Zoellnerplatz 22, 09111 Chemnitz, Saxony, Germany

Carte • Tee • Deutsch • Fleisch • Desserts


"Wir hatten gestern 19.05. kurzfristig entschlossen Essen zu gehen. Durch Pfingsten waren viele voll, also suchten wir eine alternative, was kein Fastfood, Döner oder Pizza sein sollte. Wir hatten Glück und bekamen einen Tisch reserviert. 3 Erwachsene, 1 Kind kein Problem. Wir haben uns von den Bewertungen für Emmi entschieden und wurden nicht enttäuscht. Wir wurden Herzlichst begrüßt, und auch Verabschiedet. Man nahm sich alle Zeit der Welt und war immer Freundlich, auch auf Wunschessen (Austausch vom Gemüse oder Pommes statt Kartoffeln) wurde Problemlos eingegangen und auf der Rechnung nicht oben drauf geschlagen (alles schon erlebt). Tagesgerichte wurden angepriesen und auch Saisonessen. Einfach alles für den Kunden, leider nicht mehr Standart heutzutage. Das Essen war sehr gut , reichlich und schön angerichtet. Das Ambiente ist etwas Urig mit viel hellem Holz, aber genau das was wir wollen. Auch das es keine 100 Tische gibt hat uns sehr gefallen, da ist man nicht nur eine durchreisende Nummer. Unser kleiner (4) wurde sehr gut mit als Gast behandelt aber auch nett gescherzt, so das er schnell Auftaute. Das einzigste Manko waren die Buletten vom Kinderteller. Diese waren Handgemacht und sehr gut gewürzt. Für unseren kleinen leider etwas zu viel. Dafür waren die Pommes bei weitem besser als im Fastfood Restaurant oder anderen großen Ketten. Und der Ketchup etwas weniger Zitronig und es wäre ein Perfektes Essen für die Kids. Insgesamt war es auf jeden Fall eine Erfahrung wert, die wir wiederholen werden, da Preis Leistung wirklich Fair ist. Und ich Hoffe, das das Team die Emmi noch lange so weiter Betreibt."

Miramar

Miramar

Schloßberg 16 09113 Chemnitz, Germany

Carte • Lässig • Deutsch • Europäisch • Vegetarisch


"miramar something for a name! Here must have confessed the poesie and the Spanish word tribe pate. miramar means a German “Meerblick”, at the same time around a dozen locations in the usa, argentina, costa rica, cuba, angola, spanien, new Zealand and france bear this name. it may be quite surprising when miramar appears in chemnitz. blick is guaranteed, sea rather not, for this the underlying bacon. in the middle of the city a respectable water surface. over all this: the miramar the location of the restaurant miramar is located on the upper plateau of the schlossberg, at the rande of a steep slope a good dozen meters above which only the closed pond separated by the castle. close to you there is a small park and the ensemble from the castle church and the Schlossbergmuseum, both of which are rewarding objects to visit. from the traffic noise of the big city only moderately affected, the elevated position offers a beautiful view over the waters over in the direction city center. the arrival of the chemnitzer comes to the foot, with the bike or the city bus. the line 76 between küchwald and omnibus station stops directly at the upper schlossberg every 30 minutes, in the late evening hourly. bus time from bus station about a quarter of an hour, to foot you should need about twice the time. for guests arriving with their own vehicle, numerous free parking spaces are available on the Salzstraße schlossberg „topen“ on the roadside. from here it is a hundred meters through the park to the restaurant. there are more at the schlossteichstraße schlossberg „unten“ From here, a footpath leads over numerous steps up the mountain. the restaurant the restaurants and beer garden culture has naturally also rooted in chemnitz, whose destiny goes far back. due to the severe damage left by the 2nd World War in the city, a part of this culture disappeared for ever. since 1884 this exists now locally on the schlossberg, initially known as “Kesselgarten” it was developed by a later owner and called “Schloß Miramar”. the wartimes and 40 years of ddr were so right and bad, the condition did not improve after 1990. blessed from the outside with the charm of a small garden plant it looked quite pleasant inside. the economic decline was not to be stopped. in 2010, the miarmar found new peculiarities, these cracked parts of the old building substance and set up a modern building with huge panoramic windows towards the church/museum. the generous window front to the façade remained. in 2011, the miramar could be reopened, the spatial features offer in the interior in the new building and the former dining room a lot of space for individual guests, groups or closed companies, up to 200 at the same time find a free chair. very nice is the window front towards the schlossteich, with the already described look. a fireplace with real fire enriches the inner and ensures a lasy mood in the evening. in front of the house there is a large beer garden, partly also with view to the castle pond. here are also some children's play equipment. the offer is for an out-of-flight restaurant, and that is the priority, typical. the menu keeps small vespereien ready for beer, but also the friends of vegetarian cuisine or traditional steak plate come to their cost. for numerous visits even tried and found foods are among others garlic baguette with chili 3,40 € , the extensive cheese board with 5 different types of figsenf, olive butter and brot 8,50 € , the fresh chopepeter 6,20 € , lachsfilet 12,80 € , eisbein 9,95 € or corkroulade 10 who is on the go as a flirt has a lot of thirsty. no fear, this is the best thing to do. various beers, a wide range of alcohol-free drinks, snaps, weeping and champagne as well as hot drinks such as tee and coffee its specialties . small or large, no question: from 0.25 liter glass to “measure” with a liter inhalt can be chosen. also here some games. from the barrel are run land beer, wind beer and black beer, all from the settlers brewery, to be a settler and jever pils from the bottle and Beck`s alcohol-free. prices from 1.90 € for the smallest glass to 5,70 for the liter humpen. all kinds of beer mix drinks such as radler, diesel, potsdamer and Cola/Kirsch/Banane round off the alcoholic series. for the abstinents there is a herdler faßbrause, coca cola, fanta , spriteselters mineral water and an extensive selection of fruit juices. between € 1.60 for € 0.3 l and € 3.40 for 0.4 l. what else? service and kitchen staff is obviously always busy enough. orderings are quickly taken up, drinks are almost in hand-turning and the waiting times for the food always served at the same time for several people are absolutely compatible. the services are very nice, here the guest really feels welcome. even with well filled gas rooms, the friendliness is preserved, nothing articulates in hectic, even if waiting times may be extended somewhat. I can't judge how this looks at full beer garden. I prefer to avoid the mass accumulations, I am a half-full locally safe in contrast to the host, rather than too big crowds. There are still many actions that are going on here. Weekly is Monday “Weiberabend”, ladies get from 18 o'clock to an ordered main dish a glass blackbierbowle free of charge. Wednesdays the men are pampered, because between 17 and 19 o'clock, the wet provides a big pils at half price. that is not all, because the miramar has its own culinary calendar. so from januar to marching are held in evenings, a buffet is offered at the fireplace with live piano music, at the coffee-cratch, coffee and cake is also loaded with live music. ritter harras evening, whisky tasting, battle-resistant or carp weeks are other specialties. to the conclusion of a small cungenbrecher, in a more cozy round we always check the language skills according to the 3rd to 4th bier: " chemnitz` idyllic beer garden ", so it stands in miramar's own advertising. who pronounces this word creation three times in succession without errors, he may in any case order another beer."