Wolfgang's - Carte

"I had threatened it in winter, I'd come back, and I'm not just going to dinner, but also food. That has happened. After a little dexterity while checking in (we took their reservation out of the system this morning..... I got a room, just what I had during the first visit in winter, and went back to condition after exhausting hours of work in CZ and the drive to the hotel with which I could enter the restaurant. The entire ambience of the rooms over all other rooms really makes joy and is designed with great love. The guest rooms of the restaurant Wolfgang 's are not hanging behind, on the front of the street the old pharmacies with some of the old furnishings, where also very neat (no buffet breakfast is served), towards the back adjoining guest rooms to the reception in the rear part of the building. All this makes a very well-maintained impression and at least in the gastronomic facilities in Bautzen, which I have met so far, is looking for his same. The guest room, fabric-served, good cutlery and neat glasswork are presented on the tables. I was fluctuating, in the beautiful guest room, or in a beautiful summer evening on the somewhat casually designed terrace? As always with me won outside in beautiful weather! So the young lady in the service informed accordingly and shortly later the table presented itself outside in a similar condition as the tables inside. The cards came and I first ordered a glass of pils, the local Landskron beer is presented. I had already found the card very pleasant during my first visit. Now I finally had the opportunity to see if what was so tempting would be served as well. I read, I read and remembered a conversation with Mr Borgi about the more creative appetizers in some restaurants compared to main dishes and asked if it was possible to choose courses only from the appetizers, no problem was the pleasant answer. A wine from Deidesheim immediately smiled at me from the wine list. I don't need to order a Riesling who sat down with bone, but I was alone! Year 2016 by Reichsrat von Buhl: Fully fermented with 1.1 g residual sugar per liter, that was a crisp announcement. Light 12 alcohol announced the label when I tasted. This was a really good drop from the Palatinate, for which the card called under 30 EUR. He was allowed to stay, and after years of scepticism to the new cellar master at RrvB since 2014 (the 2011 GG Riesling Pechstein from this house is still one of the best Rieslings that I tasted in my life now come back to Weinstraße 18 to taste the wines. I don't quite understand the label design, nor does it find it tasteful, it reminds of an artist who likes to taste skulls with diamonds......but maybe two colleagues from Ingolstadt will like it, and you have to drink this wine while stretching point and little finger? I don't know...... the content was a good companion through the evening and my menu selection. I also enjoyed the kitchen served a neat baguette with a herbal cream, shortly after that followed a kitchen meal. A kind of gazpacho (as a cold bowl, crrrr, titulated from zucchini and cucumbers. Fresh summer kitchen greeting, to which I would have wished a little more seasoning booms. That was very simple, the components tasted clearly, but there was no salt and pepper or other sharpness. Joy prepared the presentation, which was also very appealing in the other dishes. I had combined three appetizers to a menu, Dessert stay open, depending on how large these courses would be. I started with Tatar from the dried tomato watchdog Cornichon's Shallots Capers Basilikum Optisch again very temptingly presented, offered itself a classic tartar, including watchdog on top of the tartar. A flower on it, basil on the chopped dried (before taken from the oil tomatoes, the plate had various aromas, capers, cucumbers, scarf, garlic and parsley. A vegetarian tartar variation that makes pleasure in the summer. The slight suffering at the kitchen was volatilized. Continued with fish, salmon-tartar peifferlings pine kernel Rucola Another plate that was very beautifully presented. Again a flower, again a beautiful summer dish. The tartar this time perfectly, just for the pescetarier this time. Well cut the salmon, gently marinated, restrainedly seasoned, the tartar also made joy in this course. I asked on request of the service for a somewhat longer time until the next gear. I had ordered it because I found this combination quite unusual and tempted me to find out what the kitchen would serve there. So I had ordered Burrata with Pfifferlingen cherry tomatoes pine kernels wild herbs Was it what I had imagined? I don't know exactly, the sight was that of a colourful summer salad. And there was also meat here, the plucked puffs were fried classically with bacon and onions. In addition to the salad, delicious and the cream-filled mozzarella. And at the expense of Burrata I was in doubts, it was definitely buffalo mozzarella, yes, but there was missing the typical liquid filling with cream running out when cutting the mozzarella. It wasn't a burrata that was a good buffalo mozzarella! A bit of label dizziness was that, careful questioning at the young service lady revealed that this had no knowledge of the fine distinctions in the Italian cheese preparation. I stayed still, even with Mozzarella this was a delicious plate! I had left myself open to order a dessert, and these 3 courses were so dimensioned that a dessert was still possible. I would have liked to have had cheese, but unfortunately there was not on the map, so asked for the surprises, the answer was: I do not betray, they must be surprised, two thirds are class, one third was not so convincing the honestly disarming answer! But now it was curious that plus an espresso please. So the coffee came to the table with the dessert surprise. From left to right this was a very good homemade sorbet, a yoghurt mousse with apple and a chocolate sauce with a bowl of white chocolate. On the left and right tasty, the middle was the not so convincing third, found in the briefing of the dessert with the service in the aftertaste, which really lacked apple aroma. This was also thanks to my selection for dinner at Wolfgang 's at the moment Hotel in Bautzen. And on the whole, I was happy with a few smaller hookers at the dishes. A glass of Riesling was still in the bottle. On such a summer evening you just stay a bit, enjoy life and good wine! The two young ladies in the service on my visit night did their job without any problems and screwed him up with facing kindness. The unusual menu setup followed immediate cover for several courses, between the courses the satisfaction and the desired waiting period was asked, very nice. And it always remains time for a friendly smile and a few words for the lonely guest alone at his table. So I can come to the conclusion, a really nice ambience in the whole hotel prepares the guest joy, the kitchen is creative and stays in their performance within the scope of the upscale claim of the house. Clear recommendation if you want to eat well in Bautzen."