Ruffini in Kiel Review

I had never been to Ruffini before this evening but Linda had a few years ago, so she had decided that as she hadn’t been out with our cookery club for a while that it would be great if we all got together for a nice evening together. Alas, our singing troubadour Kalle had a previous engagement so it was only the 5 of us.

Linda had booked the table and so we arrived a bit early: the restaurant was about 90% full. I would say that the only tables free and remained so all evening  where 2 small tables that had 2 place settings each, but in all reality would be better suited to single diners.
On arrival we were shown to our window table, located below 2 large, impressive paintings (being interested in art, I always find it nice when a restaurant decorates their walls with something other than cheap prints,

The décor is simple, light oak, straight-line tables (Amerikanische Elche), very plainly adorned with white table runners, white cotton napkins, a small glass vase with a few tulips and 2 tea light candle holders. This is to my taste,(unless in a formal army mess that has the regimental silver on the tables) as I find that less is better and I do not like a lot of clutter on dining tables: let the food speak for itself.

The lighting was subtle and indirect with wall up/down lighters, giving off a downward orange hue, and subdued white light upwards. This gave the whole of the dining room a nice warm glow. Having done quite a bit of theatrical lighting, I lay a lot of worth on lighting that is pleasing to the eye and this did. Obviously someone had given the whole atmosphere a lot of thought: plain, pleasing and not trying to upstage the food. There was also no back ground music (I do find that this can be a bit of a pain and can spoil the table conversation).

Linda and I were shown to our seats and immediately 2 menus arrived and a loose leaf with the ‘days specials’. The menu is not large, but does cover something for everyone; they have a vegetarian option on the starter and main and also on the special menu an abundance of fish dishes for the pescetarians and we carnivores aren’t sold short either.

Slowly the rest of KiKoKlu arrived and the wine was ordered. They have a small, but well sorted wine list. I find it a bit strange that they offer the open wine by the 0.15ml glass. I ordered the house red, an Italian merlot, Marianne the house white, Linda water, Carolyn an Italian Chianti "Polonero" and Martin a Bavarian Weizen bier (a cloudy wheat beer).

With the our wines came a basket of bread, a white soft wheat bread and a dark sweetish malty bread, accompanied by butter, cauliflower cream and a couscous, all very interesting.

I had ordered a Sicilian fish soup, this contained cockles and prawns in a thick, picant tomato  fish broth, very tasty and you could actually taste the fish in the soup. I found this a very well rounded soup.

The empty soup bowl, given truth to the fact that I had eaten it all with the exception of the shells

Linda had the vegetarian option of beetroot carpaccio with warm goat’s cheese, a few leaves of peppery rocket dotted with horseradish sauce. Linda said this was excellent.

Martin had the veal loin with tuna and caperberry sauce (Vitello Tonnato)

This was slices of veal, served with a small rocket and caperberry (those large juicy ones) salad and a tuna dressing. Martin enjoyed it: as you can see the veal is nice and pink.

Marianne & Carolyn had the house starter variation (RUFFINI Vorspeisen-Variation)

This consisted of a medley of warm and cold starters served in large shot glasses, and they both said they had enjoyed them very much.

Next came the mains,

Both Linda and I chose the ox cheeks,but the waitress said that she was sorry as they only had one portion left, so I, being the gentleman, allowed Linda to have them. I then ordered the roast beef. Marianne ordered the calf loin (Kalbsrucken) as did Martin. The waitress again said unfortunately they only had one portion left. Martin, not being a gentleman, said he would have it, LOL, so Marianne also ordered the roast beef.

Carolyn ordered the sea food pasta. This consisted of various seafoods including scallops and scampi, also olives and caperberries on a bed of Tagliatelli in a rich tomato sauce. Carolyn really enjoyed it.

Here I must say I was just a little disappointed. It was not late in the evening (around about 20:00). I think that as it was a Saturday they should have been able to cater for all the wishes on the menu (I can understand if it was something like catch of the day, where you have only a limited amount of fresh fish). Especially something like Kalbsrücken, which isn’t exactly a rarity here in Germany. I could understand It happening in England where they have a misguided idea that all veal on the Continent of Europe is milk-fed, cage-reared. Here in Germany that has never been the case and it is to be had in every butchers. The ox-cheeks is another matter, as these have to be braised long and slow, so when they run out, they run out, that’s it there is no way you can cook ox-cheeks in ½ an hour.

I was also a little disappointed that I was served cold roast beef and horseradish sauce with a salad in a vinaigrette dressing and sautéed potatoes (my fault for not reading the special menu properly). I was expecting a warm roast beef. Nevertheless, both Marianne (she also had been expecting it warm) agreed it was very tasty, though knowing what I do now, I think I would have chosen one of the fish dishes or the roastbraten with beans and roast potatoes, but as I said, no fault of the staff or chef.

Martin had the calf loin withn crispy bacon and sugar snap pea pods and carrots all served on a bed of potato rosti, with balsamico reduction.

Martin said his Kalbsrucken was delicious. He may have said this to annoy Marianne, but I think not, and it did look very nice indeed.

The ox-cheeks that Linda had where succulent, melting and full of flavour. I am only sorry that I didn’t get a full portion, but just a taste. The sauce was wonderful, thick and very tasty. This was served with market spring vegetables and spätzle

Ruffini- is a nicely situated restaurant, which serves well-cooked unpretentious food. It is not, and doesn’t claim to be, “fine dining” of the Michelin star class. It has civil prices (€192 for 5 including drinks), we all enjoyed our meals and I will most certainly return. We (Linda and I often visit another restaurant in Kiel called Der Bauch von Kiel, I think that this is not far behind this, though one plus that the Bauch has is that it has a bar with a super Barman and they don’t run out of food.

Linda sent an e-mail to Ruffini early Sunday morning not exactly complaining, but pointing out that we were a little disappointed that they had not had 2 things on the menu, we had then gone out for breakfast to a smashing student-retro café from the 70s (but today’s prices) for breakfast, on returning Linda was working on her PC and she received a return e-mail from the chef and owner apologising for the restaurants inability to serve either the ox-cheeks or the Kalbsrucken, the reason for the running out of the ox-cheeks had been that this had been on the special menu and that a lot of the guests that day had ordered it. The Kalbsrücken had been an oversight on his part as he hadn’t ordered enough. He said he was very sorry and offered us free aperitifs on our next visit. I find this a very fine gesture and will most certainly visit again.

e-mail from Ruffini

Hallo Frau Richmond,

vielen Dank erst einmal für die Kritik.

Der gestrige Abend war leider kein normaler Samstag-Abend. Wie Sie sicher bemerkt haben, waren bei Ihrem Eintreffen schon viele Tische belegt oder wurden gerade für die "Zweite Sitzung" wieder hergerichtet- dazu gehörte auch Ihr Tisch, an dem eine Familie von 17.30h bis 18.45h gesessen hatte-. Wir hatten um 17.30 bereits

4 x 4er Tische und 3 x 2 er Tische. Was haben all diese Gäste gegessen?? Ochsenbäckhen und Kalbsrücken...Dies ist jetz keine Ausrede, es war wirklich so. Das Ochsenbäckchen stand auf unserer zusätzlichen Abendkarte. Für diese Karte kaufe ich immer spezielle Menge am Tag ein, so daß über den Abend reichen sollte, das tat es leider aus geschilderten Gründen gestern nicht.

Für den nicht mehr bestellbaren Kalbsrücken kann ich mich nur entschuldigen. Ich habe schlichtweg vergessen, einen für den gestrigen Abend zu kaufen, so das der Vorhandene bei Ihrem Eintreffen auch schon ausverkauft war.

Bitte betrachten sie dieses Schreiben als einen Gutschein für Ihr nächstes Treffen bei uns...die Aperitive gehen selbstverständlich auf unsere Rechnung.

Ich kann mich nur nochmals auch im Namen meiner Frau bei Ihnen entschuldigen und wünsche Ihnen trotz der kleinen Entäuschung einen schönen Sonntag.

Viele Grüsse und hoffentlich bis zu nächsten Mal

Marc Sauerbaum

Restaurant Ruffini

P.S. Bitte bringen Sie dieses Schreiben zu Ihrem nächsten Treffen bei uns mit, falls meine Frau und ich nicht anwesend sind...damit unsere Damen Bescheid wissen.