We had booked for 18:30 and being a bit before time decided to have a look down into the Vaulted Cellar bar, now this is the place to book for a party, it is full of Character and is tastefully decorated with subtle lighting. As I said the last time this could become my local.
We then went up to the entrance hall, this can be and is used for receptions, buffets and gatherings before concerts etc. it has glass cases full with pottery and busts on pedestals.
We were greeted by a very nice Herr (this turned out to be the restaurant owner), he asked if we had booked, affirmative and name given and then showed us to our tables. All nice and civil just as it should be.
I believe I explained a bit about the house in my last review, but just to recap; it was the country residence of a wealthy manufacturer of earthenware pottery. Each room is tastefully decorated and the history of the building shines through in the ambience, with what decorations showing the history of the building.
Now seated, the waiter (Herr Lakins the owner who was to be our waiter and host throughout the evening) asked if we would like an appetitive, while we browsed the menu, this we had, Linda a very nice prosecco and I an apperol with sparkling wine.
While perusing the menu Patrick (we were now on first name terms) appeared with a basket of fresh, still warm rolls and some herb cream cheese. It is these type of extras that make the difference between a good and a very good restaurant.
We had selected our meal, we had plumbed for the selection of starters for two and I the lamb and Pan fried Zander was Linda’s choice for the mains. The wine list was asked for and duely brought, this was very comprehensive and had a selection to suit every taste, occasion and dare I say it every pocket.
Patrick came to our table and we had a good bit of a chin wag, he told us that he had a Grandmother that came from Reading and that he was often there in his childhood, his father was Canadian and he had travelled extensively in Canada. We chatted moving easily from German into English and I am sure at times speaking Ger-glish. We told him a little about us and our move and that as foodies were so happy that we had a very good restaurant on our doorstep.
It consisted of:
A seasonal cream of asparagus soup served in expresso cups
Coqilles St Jacque’s (scallops) with a very subtle lemon sauce
Fresh young (as they are supposed to be) mild cured matjes
A tranche of Hot smoked salmon topped with the same honey, mustard, dill sauce from before.
Rose roast beef filet with a fruity sauce on a bed of shredded lettuce
To this was added some antipasti of grilled mushrooms and olives.
We started with the wonderful cream of asparagus soup, a fantastic deep creamy texture, earthy, thick and rich. I must say that it was all truly delicious
Next was the Matjes, Linda never being a Matjes fan, has become a convert, these Matjes were mild and soft, not a bone in sight (though I will have to tell her that not all Matjes are so subtle).
The Lamb ham was wonderful, very mild and the sweetness of the melon was a nice foil to the light smokiness of the “schinken”.
The Scallops, well what can one say about scallops, you can cook them correctly or murder them, these had been cooked to perfection, crisp and golden outer with the soft succulent flesh inner, ecstasy pure ecstasy.
Linda’s Zander filet on a bed of spinach with browned potatoes and herb butter
Linda had selected the above as she fancied something a little lighter, the zander (pike-perch) came beautifully browned on the skin side, sitting on a bed of fresh wilted spinach, and accompanied with some nicely browned potatoes, these are boiled potatoes, cut into wedges and then fried until they just take on a light brown colour (I had, had these with my meal the last time we visited) and are very tasty indeed.
Linda really enjoyed her fish crisp outside and just translucent flakes inside, perfectly cooked as the French would say “a la point”. She said the spinach was well rounded with onions running through it.
My Braised Leg of Lamb
My Lamb, well it was a very pleasant well-cooked lamb, now I am normally a pink, very pink man), but if lamb of Hogget is to be braised then it should be, as was in this case, meltingly soft, not falling apart, but still able to be carved into thick juicy slices, just as this was.
I certainly enjoyed this and all the more as it was accompanied by a very nice gratiniert potato cake, and green French beans sauteed with diced schallots, the beans still crisp and a la dent. The whole was served with very deep sauce, that tasted of Rosemary, I think if that a sauce is going to be served with lamb, then it is to be (to the horror of the rest of Europe) a nice mint sauce, a fruity red current jelly or as in this case a meaty sauce with a definite taste of Rosemary, perfect, just perfect.
The potato gratin cake was well browned, luxurious, creamy and well-seasoned.
The Lamb is a seasonal special menu, this changes every few months, I believe that it is about to change soon, so any lamb lovers better hot foot it there. But even if it is not on the menu, there is bound to be something to suit your taste.
Before leaving we chatted about the coming events in and around the restaurant, there was to be a 1st of May event in the garden in front of the house (decking the May tree, speeches, beer etc.), the German Mother’s day Brunch, a Whitsunday Brunch and various open air concerts and music festivals throughout the summer. We immediately booked for the Whitsunday (Pfings) Brunch, so that is our next visit to the restaurant planned, though I can see us visiting the Gewölbekeller before then.
We had decided to visit the May Day celebrations, that take place on the lawned area to the rear of the Herrenhaus. We arrived at 11:00 after a nice stroll through the park (this is not large, but is very pleasant and I can see me sitting at the edge of the lake doing a bit of bird watching. The woodland flowers carpeting the floor under the trees just trying to burst into leaf.