Téléphone: +4976612240
Adresse: Dietenbach 1, 79199 Kirchzarten-Dietenbach, Germany
Ville: Kirchzarten
Menu Plats: 10
Avis: 11
Site Web: http://www.zumroessle.de
"With Patrick Franke, the Landgasthof Rössle in Kirchzarten (approximately 10 km east of Freiburg, in the romantic Dreisamtal lies an extremely ambitious, yet at the same time modest and very natural patron. The house places particular emphasis on regional, seasonal and Mediterranean cuisine. Unfortunately, I have not been able to stay in the connected hotel yet, but I would like to catch up on the next occasion, because I am very excited about the very well maintained, up-to-date rooms. As part of an invitation, I was able to enjoy a wonderful three-course menu that was full of the strengths of Patrick Franke and his team. In the last few months, I have not been able to gout such a harmonious variety of aromas, consistencys, colors, textures and aggregate states on a plate, within a dish. Each food is such a clever composition and is both tasteful and visually a true pleasure. As an appetizer I had Bachsaibling with my own rye, including thin slices of gurke and ginger, accompanied by a fresh cucumber ice cream and a dull ginger mousse. The fish was buttery and extremely fresh. For the first few minutes, however, the cucumber ice cream appeared to me too much to kill the taste buds (I admit: ice is not one of my favorites... later, when something was melted, it was quite wonderfully associated with the other consistencies of this appetizer. The biggest surprise for me, however, was the ginger, which I usually find too dominant and with whose taste I often do not get so clear. Now his sharpness put a wonderful contrast on the freshness of the cucumber and the physicality of the parrot. As a topping, some crusty peanut pieces were on top – simply brilliant! So I could also dispense with the white bread served with olive pieces. I drank a fine Sauvignon Blanc from Baden-Württemberg, which once again emphasised regionality. The main course with two lamb pieces, which, however, were somewhat too red inside me, was accompanied by a potato-tree cake and exotic-looking stem cabbage and very long cooked jus. The stem cabbage apparently grows similar to green cabbage and tastes very strong-aromatic, therefore is a wonderful, rustic companion to the lamb. A kind of onion jam, which almost had the appearance of cwetschgengsälz, ensured a slightly sweet component. The biggest surprise, however, was the potato pancake: elegant, finely marbled, amazingly light. Some slices of earthy black root. Perfect. I drank a strong Barbera d ́Alba by Ruvei from 2014. Although I usually waste dessert, I tried this time. The focus was on apples in various forms of administration and expressions: as sorbet, as scattered cakes, as parfait, as jelly, as a small “snail noodle”. Here too: different colors and aggregate states and textures. And long ago not everything sweet, but also herb and crispy and serene and bite. Almost like a journey through the year and the different harvest times. A little coarsely ground cinnamon perfectly completed the different flavors and could be ribbed as a spice. To this wonderfully rounded dessert I have a great Piedmontese Moscato with a very penetrating quince aroma. All three corridors appeared to me both in a fundamentally and refined way, just as grandios composed. Here you get a high consideration for the individual ingredients of a meal. Served on very large, expansive, pearly plates, of which I found especially the curved shape that was used for the appetizer very harmonious (is certainly also well suited for soups. The service was equally open and turned to the guest, as highly professional and fully concentrated. Questions on individual ingredients or preparations could be answered immediately safely and naturally. The team seemed to be perfect. Here, the communication works with one another in an exemplary manner."
Menu complet - 10 options
Tous les prix sont des estimations sur Menu.
User
we were at lunch and could sit outside in the garden, nice quiet location with very quick and friendly operation
Adresse
Avis
User
at our last visit in the april we were still thrilled by the creativity and quality of the food.On the 3rd october - brain medallion - roasted - with sose too tipped and imaginatively dressed- stone-butt - dry and imaginatively dressed- and white-carved - roasted - dry and imaginatively dressed
User
we have chosen the surprise menu several times. This time only 4 walks we just made. the tellers never seem overloaded, but at the end you are well filled. all the courses were exceptionally good and refined. the service was as always very friendly. simply always nice and very cozy when you can get a place in the building room.
User
it is Actualy the Roessle = a small horse, a cozy German tavern with an innovative chef and outstanding food. The chef has real talent and i was in many visits never disaponted no matter what i ordered. We have been here as a couple, with friends and in larger groups and everyone enjoyed . If the service the food and the wine stay as good as before we always come back. Voir le carte
User
When we arrived, the terrace was almost empty, most of the tables reserved.The service power that saw us as the first seemed to be completely stressed at this early hour and that was also noticed when she served us.Totally devastated. because the prices in this restaurant are somewhat more expensive, it also has to work with the staff. leaves a very bad feeling during the gassing.Essen was good, with you need to order to get tired in every case always min. before or after.
User
we had a nice evening to eight in the cozy building room. the service was from beginning to end very courteous. brot and the greeting from the kitchen were a nice entrance to the following eating. cute beet soup with kokosmilch and curry and cauliflower soup with jakobsmuschel were very tasteful. the calfskin from the add-on card with red-bete-ravioli and the swirl roast very tasty. carving very delicate and tasty. eagle fish also great. wild without wild could have been a bit hotter, but tastefully all right.Everything in all a round evening, you can definitely repeat when you are close again.
User
character and charm of once in a new wall: the traditional hospitable is today run by vera and patrik franke. the host family lives here well maintained and warm hospitality. this beautiful operation is ideally located in the middle of the green, absolutely quiet and traffic-oriented, not ten minutes away from Freiburgs Mitte. parking is available in sufficient number. patrik frank offers a mix of traditional, regional cuisine and Mediterranean specialties. it uses predominantly regional products for its fine dishes, mostly from surrounding producers. at our last visit we decide: early listings with caramelized monte ziego and sweet-sauren quitten; Cuddle prosecco soup with morchelen and cru... Voir le carte
User
We have loved this restaurant for many years, but ever since the lovely male waiter left, we have noticed that standards are slipping.I think this will be our last visit as I am so shocked by the poor quality of service and also the poor thoughtless mixture of food. There were 5 waitresses including the boss hanging around, but they were seemingly self-absorbed. We sat inside, despite the glorious weather because of the lovely nature of the wooden German-style restaurant and the restaurant was pretty empty. Outside it was really warm; 25 degrees and we ordered the surprise 3-course menu (36 Euros (the 4 course menu costs 48 Euros)) because we assumed the chef would know that when it is so wa...
Lucy
With Patrick Franke, the Landgasthof Rössle in Kirchzarten (approximately 10 km east of Freiburg, an extremely ambitious, at the same time modest and very natural patron is located in the romantic tribal valley. The house places special emphasis on regional, seasonal and Mediterranean cuisine. Unfortunately, I have not been able to stay in the connected hotel yet, but I would like to pick up on the next occasion, because I am very excited about the very well maintained, modern rooms. As part of an invitation, I could enjoy a wonderful three-course menu full of strengths from Patrick Franke and his team. In recent months, I have not been able to gout such a harmonious variety of aromas, consi...
Minitar
With Patrick Franke, the Landgasthof Rössle in Kirchzarten (approximately 10 km east of Freiburg, in the romantic Dreisamtal lies an extremely ambitious, yet at the same time modest and very natural patron. The house places particular emphasis on regional, seasonal and Mediterranean cuisine. Unfortunately, I have not been able to stay in the connected hotel yet, but I would like to catch up on the next occasion, because I am very excited about the very well maintained, up-to-date rooms. As part of an invitation, I was able to enjoy a wonderful three-course menu that was full of the strengths of Patrick Franke and his team. In the last few months, I have not been able to gout such a harmoniou... Voir le carte
Catégories
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Cafés Des cafés charmants proposant une variété de cafés et thés fraîchement préparés, ainsi que des collations légères, des pâtisseries et des desserts. Parfait pour un remontant matinal ou une pause gourmande l'après-midi dans une ambiance cosy.
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Deutsch Savourez les riches saveurs de la cuisine allemande traditionnelle, avec des viandes copieuses, de la choucroute acidulée et des sauces somptueuses. Dégustez des plats authentiques qui apportent un goût d'Allemagne à votre table. Voir le carte
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Vegetarisch Régalez-vous de notre collection vibrante de plats végétariens, élaborés avec les légumes les plus frais, des saveurs riches et des épices savoureuses. Savourez une assiette saine et délicieuse qui célèbre les meilleurs ingrédients de la nature.
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Mediterrane Savourez l'essence vibrante de la Méditerranée avec des plats inspirés par les côtes baignées de soleil. Dégustez des olives fraîches, des herbes vibrantes, des huiles d'olive riches et une variété de fruits de mer et de viandes grillées.
Commodités
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Romantisch
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Reservierungen
- Carte
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Geschäftstreffen
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