Zur alten Bergbahn - Carte

"The restaurant Zur alte Bergbahn is located at the top of the toweled and prefabricated district of the Wuppertaler Toelleturm. Until 1959, the building served as a railway station and terminal station of a mountain railway. Then in 1980 Klaus Homberg opened a restaurant with his (business) partner Godelieve van Hoofstadt. The restaurant quickly established itself at the well-to-be-welded Wuppertalers. Klaus Homberg leads the Alte Bergbahn as a gastronome and writes for 36 years until 2016. For decades, he was considered the Grandseigneur of the Gastronomics in the city of Wupper. Always dressed fashionably, always a spell on the lips, because he knew almost every one of his numerous regular guests personally very well. He enjoyed life in the local Wuppertal High Society scene and was ennoble. The restaurant was a 24/7 food point for him. He liked to spend a short time on Malle for 2 or 3 days. After 2016 there were two new operators. We were no longer in the Alte Bergbahn . I had to persuade Hasimausi to a meal there, because the store was already a bit too stiff (O tone of my dear lady), so her slightly negative attitude. When we entered, she felt confirmed. However, the (former) gediegene ambience still remembered the time of 10 or more years ago. We welcomed a young refreshing female service. The cards were handed, the question for an aperitif was asked. A short look into the map revealed a clear selection. And oh wonder, Hasimausi ordered an Aperitif classic from the 80/90s, namely a Campari Orange. I was amazed. My choice, which one surprise a carol from early. Flott served the young lady the drinks, including a Bruschetta greeting from the kitchen. Nice, well roasted ciabatta, covered with fresh tomatoes, discreetly matched with garlic. Not elaborate, but handcrafted. When selecting the appetizers, we first worked hard. Certainly something pampered I tormented the statement: not again shrimp in chili oil, not again beef carpaccio and duck breast is not exactly my case. Sometimes I wish chefs with a little more creativity in restaurants, because shrimp and beef carpaccio are now almost on every map. But my dear lady discovered the alternative. The appetizer variations of the house. Something about everything. Carpaccio, duck breast and shrimp. Hopefully a right decision for the close 15, euro. At the election for the main courts we did less hard. We were both addressed by the wild courts. Unfortunately, here in the Rhineland the offer of wild dishes is almost always very poor, why always. This was much more attractive here in the Alte Bergbahn. Were there a stag back and a ruckus offering. So please, for Hasimausi the back of the Reh (28, Euro), for me something good of the deer (26, Euro). Our fleeting service Maid said we had made a good choice. And it didn't take long and she served the appetizers. Oh, I was positively surprised. Very attractive and pleasing were the shrimps, the duck breast and the carpaccio dressed on large plates. Bread was served for this, or better said the already known Ciabatta that served as Bruschetta before. On the other hand, nothing was quite the opposite. Only for the duck breast would I have preferred dark bread. Shortly and close to the point. The appetizer variations were exactly what we had imagined. Very good products, carefully prepared. As usual, I looked around. So in the direction of ambience, flair, furnishings etc. Let's say that the facility was still very classic and determined at the time by Klaus Homberg and the First Lady Godelieve van Hoofstadt. No the ambience did not work antiquated or overhauled, even if the colored butt windows are a relic from the past. I didn't feel uncomfortable. This is where a tradition is maintained, cultivated and probably continued for a long time. And the audience? Classic, conservative and not quite incapable. Hasimausi once again stressed that everything here is still too stiff. I defended the flair with the argument that this is a tradition that has lived here. Hasimausi ruled on it with the progressive formulation: tradition does not generate sales, tradition you cannot live. The main dishes: My dear, the deer intended for me probably had a wide back. What was served to me was loosely 250 grams and even more, embedded in a hazelnut coat. Matching a maron sauce that spreads alongside the deer as a mirror. To add a vegetable that I haven't been eating for decades WIRSING. More precisely, RAHMWIRSING. As a professional veggie, I still have to say surprisingly good. And the meat of the deer? Wonderful the quality, wonderful the hearty wild aroma. The only aversion to a contemporary modern kitchen was the sweet potato puree. Why in the last few years every kitchen magician serves sweet potatoes pumice or like this sweet potato peach. Hasimausi tried to explain the sweet potato trend. The sweet potato is on the rise, because I still prefer the local German knolle. Highly satisfied I consumed the deer. Hasimausi was just as happy with her back. She also praised the quality of the meat with mangold. With a view to her really enjoyable plate, I allowed myself the cynical question whether her puree was also a product of sweet potatoes. Hasimausi reduced himself to one: now you will be silly. Well, we were both very satisfied, even if the old mountain railway was atmospherically not the world of my lady, so she has still been able to convince the consumed food. Keep the question of a dessert. I didn't say anything again. Does the chefs actually only have the cream Brulee? Or Tiramisu? Just out here on the dessert card, the ice surprise dessert is served on a 12 he floor. However, only for 4 people. If I may ask the neighboring table whether you are involved in this dessert, how often do we renounce a dessert. Because I couldn't find anything suitable and/or creative and Hasimausi is always in the year-round diet continuous loop. Only the liquid Mirabelle wins us from the beverage card. Conclusion: Yes almost without if and but a good overall impression. For 4.5 stars. Also for cleanliness, food and service. At the ambience we are hard to do. Yes very well maintained, but also somewhat antiqued For 3 stars. Keep the question of whether we come back. I'm sure it's because of the wild dishes alone. Even if there are still reserves in the ambience. And the PLV likes 4 stars. ps Very recommended in summer, the spacious outdoor terrace."