Astrein By Eric Werner - Koeln

Astrein is a somewhat fashionable word. Everyone knows what that means, something that is very good, but honestly, who really says that? Today everything is quite horny or straight. But it can also be that at my age, I am so far from the youth speakers that this is no longer the last. Even if I found "astrein" as a name for a restaurant initially something unusual and bulky, I find today that it is quite suitable for what eric werner has characterized for good and half a year self-employment. with it a very classic kitchen line has come to the top gastronomy of the Domstadt, but it does not look old baked but sufficiently modern to satisfy traditionalists like modernity. There are also classical high-boilers an almost as charming anachronism as a word that hardly anyone used but still has its meaning. This is my third visit to the “Astrein” and also the very rewarding take-off offers during the relaxation we noticed. a lot has not changed in the offer. There is also a meat / fish menu and a vegetarian menu in four to seven courses (99, 129, € ), where the individual courses can also be ordered à la carte. the exchange of individual courses is not a problem. we decide today for six courses, with two courses from the vegetarian menu. Traditionally, some Apéros are served to begin, this time a rather spicy wind bag with fresh cheese and apple, a relatively mild cornette with paprika as well as a Filoteig with a crumb with a mousse with a clear estragon note. apéros the menu begins with Spanish thunfischbauch, which is marinated with soy and muscovado sugar. There are two types of papaya, sweet and green as well as a baked shiso leaf. all this is in itself very harmonious and subtly costed, but unfortunately it is long on sea fish that make cutting difficult, the pleasure a little. we eat the plate anyway, but give it as feedback to the service. the reaction does not allow long wait, there are eric werner with two new plates on the table and serves us again to the court. This time the quality of tuna is much better and we enjoy the already good combination again. Even if we had not expected or demanded this, we must respect our feedback solely for the sovereign circumvention. thunfischbauch painted with soy and muscovado, two of the papaya of the tatar from the Australian chalk bark, beautifully brought in cubidic form, lives mainly by its distinctive co-players, a edgy makrele in the robe and a sorbet of rucola, which carries a large crimp note. The generously dimensioned caviar naturally does not miss its effect. a very tasty floor. tatar from Australian weiden bark with smoked vinegar makrele and iron rocket I exchanged the following imiser grenade, but of course on the opposite side. the example is remarkably meaty and is enclosed by a very fruity melon soud, a salad of small cut wax beans and an ice cream of curly herbs that brings an unexpected herbal note to the farm. that sounds contradictory, proves to be an excellent combination. Imisergranat with Cerbinati melone, wax bean salad and sorbet of the healer I chose the potato cloth suppe from the vegetarian menu. Given the fact that a few days before it was much warmer and the soup was still shown as ice cream in the menu, I just didn't read exactly enough. the “Vichyssoise”, a classic cold soup from just these ingredients, was one of our favorite soups in the last weeks and I was simply curious about the direct comparison. this is hot and therefore has a completely different character, but is no less tasteful. serve as inlaying potatoes with clear brataroms, touring-champignons and a very beautiful royale from the truffle. Although not the cold classic “vichyssoise”, this is also very good here. kartoffel lauch suppe with queen from the périgord truffle with a fabulous piece wolfsbarsch still fried on the place and with crispy skin. The spicy risotto as well as the crispy sweetness of zucchini and fenchel, where the saffron is clearly tasty, are quite extraordinary in this Mediterranean graceful course, which is clearly one of the highlights this evening. Wolf bass with zucchini, saffron fennel and Sepiarisotto very well also the bison fillet on a maisrelish that offers a texture similar to a risotto. With meabella and stone mushrooms, other autumnal components come into play that blend harmoniously. the wonderfully shiny and taste-intensive Cassisjus testifies once again the excellent craftsmanship that goes through all courses. Bison Filet with mais relish, mirabellen und cassis jus from the two desserts in the menu choose my husband the tartelette from the delicate chocolate. Ericner deals with the danger that it might become one-dimensional or powerful, with a freshly acidic sorbet made of orange and Buddha's hand. in the “Astrein” no one has to be confused with avant-garde Dessert creations. also the sweet foods follow a very classic reason, but are never too sweet. Traditional and good. The tartelette of the delicate Buddha's hand sorbet me is today after a hearty conclusion and therefore I choose from the vegetarian alternative the warm, molten epochs with a foam of flower decorations that rests in the warm, molten epoch. more clearly, the wobble jam and the water chestnuts, which mainly contribute to a crisp texture. as a friend prepared cheese I am very happy with this choice. Epoisse with roasted cauliflower, water chestnuts and red honeymoon jam, but I also come in the joy of something sweet, because it follows with the gelled champagne velvety with heavenly sorbet and berries a little after dessert. very fine also the praline with bergamot and the gel with yogurt. very seasonal and also appealing rustic it becomes a final conclusion with a piece of very good sweet cake. celestial sorbet champagnesüppchen petit fours zwetschgenkuchen ericner apparently annerv with the “astrein”. the restaurant is well booked, the dishes are of craftsmanship perfect quality, which certainly also has to do with its claim to best products. in service seems to have changed. friendly and attentive he was always, but at the first visit he was quite burschikos. This time, however, everything made a much more suitable impression and more suitable for the requirements of the restaurant. So the overall performance, on and next to the plate, is actually astrein. as always on my blog: [here link]

Astrein is a somewhat fashionable word. Everyone knows what that means, something that is very good, but honestly, who really says that? Today everything is quite horny or chased. But it can also be that at my age, I am so far from the youth speakers that this is no longer the last. Even if I found "astrein" as a name for a restaurant initially something unusual and Bulky, I find today that it is quite suitable for what eric werner is characterized for good and half years self-employment. with it a very classic kitchen line has come to the top gastronomy of the Domstadt, but it does not look old-baked, but sufficiently modern to satisfy traditionalists like modernity. there are also classical high-boilers an almost as charming anachronism as a word that hardly anyone used but still has its meaning. This is my third visit to the “Astrein” and also the very rewarding take-off offers during the relaxation we noticed. a lot has not changed in the offer. There is also a meat / fish menu and a vegetarian menu in four to seven courses (99, 129, € ), where the individual courses can also be ordered à la carte. the exchange of individual courses is not a problem. we decide today for six courses, with two courses from the vegetarian menu. traditionally, some Apéros are served, this time a rather spicy wind bag with fresh cheese and apple, a relatively mild cornette with paprika, as well as a Filoteig with a crumb with a mousse with a clear estragon note. apéros the menu begins with Spanish thunfischbauch, which is marinated with soy and muscovado sugar. There are two types of papaya, sweet and green as well as a baked shiso leaf. all this is in itself very harmonious and subtly costed, but unfortunately s long in sea fish that make cutting difficult, the pleasure a little. we eat the plate anyway, but give it as feedback to the service. the reaction does not allow long wait, there are eric werner with two new plates on the table and serves us again to the court. This time the quality of tuna is much better and we enjoy the already good combination again. Even if we had not expected or demanded this, we must respect our feedback for the sovereign circumvention alone. thunfischbauch with soy and muscovado lacquered, two of the papaya the tatar from the Australian chalk bark, beautifully brought in cuboid shape, lives mainly by its distinctive co-players, a edgy makrele in the robe and a sorbet of rucola, which carries a large crimp note. Of course, the generously dimensioned caviar does not miss its effect. a very tasty floor. tatar from the Australian pasture bark with smoked vinegar and icy rocket I exchanged the following imiser grenade, but of course on the opposite side. the example is remarkably fleshy and is enclosed by a very fruity melon soud, a salad of small cut wax beans and an ice cream of curly herbs that brings an unexpected herbal note to the farm. that sounds contradictory, proves to be an excellent combination. Imisergranat with Cerbinati melone, wax bean salad and sorbet of the healer I chose the potato cloth suppe from the vegetarian menu. Given the fact that a few days before it was much warmer and the soup was still shown as ice cream in the menu, I just didn't read exactly enough. the “Vichyssoise”, a classic cold soup from just these ingredients, was one of our favorite soups in the last weeks and I was simply curious about the direct comparison. this is hot and therefore has a completely different character, but is no less tasteful. serve as inserts with clear Brataroms, Tours-Champignons and a very beautiful Royale from the truffle. Although not the cold classic “vichyssoise”, this is also very good here. kartoffel lauch suppe with royal from the périgord truffle with a fabulous piece wolfsbarsch continue to fried on the place and with crispy skin. both the spicy risotto and the crispy sweetness of Zucchini and Fenchel, where the saffron is distinctly tasty, make itself extremely good in this Mediterranean graceful course, which is clearly one of the highlights this evening. Wolf bass with zucchini, saffron fennel and Sepiarisotto very well also the bison fillet on a maisrelish that offers a texture like a risotto. With meabella and stone mushrooms other autumnal components come into play, which blend harmoniously. the wonderfully shiny and taste-intensive Cassisjus testifies once again the excellent craftsmanship that goes through all courses. Bison Filet with mais relish, mirabellen und cassis jus from the two desserts in the menu choose my husband the tartelette from the delicate chocolate. Ericner deals with the danger that it might become one-dimensional or powerful, with a freshly acidic sorbet made of orange and Buddha's hand. in the “Astrein” no one has to be confused with avant-garde dessert creations. also the sweet foods follow a very classic reason, but are never too sweet. Traditional and good. Tartelette the delicate Buddha's hand Sorbet me is today after a hearty conclusion and therefore from the vegetarian alternative I choose the warm, melted epochs with a foam of floral debris that rests in the warm, molten epoch. more clearly, the wobble jam and the water chestnuts, which mainly contribute to a crisp texture. as a friend prepared cheese I am very happy with this choice. Epoisse with roasted cauliflower, water chestnuts and red honeymoon jam, but also I still enjoy a sweetness, as it follows with the gelled champagne velvety with heavenly sorbet and berries a little after dessert. very fine also the sprout with bergamot and the gel with yogurt. very seasonal and also appealing rustic it becomes a final conclusion with a piece of very good sweet cake. celestial sorbet champagnesüppchen petit fours zwetschgenkuchen ericner apparently hit annerv with the "astrein". the restaurant is well booked, the dishes are of craftsmanship perfect quality, which certainly also has to do with its claim to best products. in service seems to have changed. friendly and attentive he was always, but at the first visit he was quite burschikos. This time, however, everything made a much more suitable impression and more suitable for the requirements of the restaurant. so the total power, on and next to the plate, is actually astrein. Report as always on my blog: [here link]

Astrein is kind of a word that comes from fashion. Everyone knows what that means, something that is very good, but honestly, who says that? Today everything is quite horny or straight. But it can also be that at my age I am so far from the juvenile speech that even this is no longer the last. Even if I found "Astrein" as a name for a restaurant originally something unusual and bulky, I find today that it is quite suitable for what Eric Werner has been characterized by self-employment for a good one and a half years. With it a very classic kitchen line has come into the top gastronomy of the Domstadt, but it does not look old-fashioned, but rather sufficiently modern to satisfy traditionalists like modernity. There are also classic high cooking caps that are almost as charming anachronism as a word that hardly anyone used but still has its meaning. This is my third visit to the “Astrein” and also the very rewarding Take Away offers during unlocking we noticed. Much has not changed in the offer. In addition, there is a meat-fish menu and a vegetarian menu in four to seven courses (99, 129, € , where the individual courses can also be ordered à la carte. The exchange of individual passages is also not a problem. Today we choose six courses, with two courses from the vegetarian menu. Traditionally, some Apéros are served at the beginning, this time a rather spicy wind bag with fresh cheese and apple, a relatively mild cornete with peppers, as well as a spicy with herbs with a mousse with a clear estragon note. Apéros The menu starts with Spanish tuna tree marinated with soya and Muscovado sugar. There are two types of Papaya, sweet and green as well as a baked Shisoblatt. All this is in itself very harmonious and subtle, but unfortunately, tendons in tuna that make cutting difficult, enjoy a little. We still eat the dish, but give it as feedback for the service. The reaction doesn't take long, Eric Werner stands at the table with two new plates and serves us again. This time the quality of tuna is significantly better and we enjoy the already good combination again. Even if we had not expected or demanded this, we must rely on the sovereign treatment of our feedback. Thunfischbauch with soy and muscovado lacquered, two of the Papaya The Tatar from the Australian pasture bark, beautifully brought in cuboid shape, lives above all by its striking co-players, a vinegar in the jelly coat and a sorbet of the rocket, which carries a large crimp note. Of course, the generous caviar does not miss its effect. A very tasty walk. Tatar of the Australian pasture bark with smoked vinegar and icy rocket I exchanged the following imperial grenades, but of course you can try on the opposite side. The sample is remarkably fleshy and is enclosed by a very fruity melon sucker, a salad of small-cut wax beans and an ice cream from medicinal herbs, which brings an unexpectedly hearty note to the dish. What sounds contradictory is a very excellent combination. Kaisergranat with Zerbinati Melone, wax bean salad and sorbet of medicinal herbs I chose the potato soup from the vegetarian menu. In view of the fact that it was much warmer a few days before and the soup was shown as being eaten in the menu, I simply did not read exactly enough. The “Vichyssoise”, a classic cold soup from just these ingredients, was one of our favorite soups in the last few weeks and I was simply curious about the direct comparison. This is now hot and therefore has a completely different character, but is no less tasteful. Potato slices with clear Brataroms, Touring-Champignons and a very beautiful royal from the truffle serve as a deposit. Although not the cold classic “vichyssoise”, this is also very good here. Potato soup with Royale from Périgord truffle With a fabulous piece of Wolf Bass it goes on, rides to the point and with crispy skin. Both the risotto dyed with Sepiatin and the crispy vegetables of Zucchini and Fenchel, where the saffron is distinctly tasty, are quite extraordinary in this Mediterranean graceful course, which is clearly one of the highlights of this evening. Quilted Wolf Bass with zucchini, saffron fennel and sepiiarisotto Very good also the Bison filet on a corn relish that offers a texture similar to a risotto. With Mirabellen and rock mushrooms other autumnal components come into play, which blend harmoniously. The wonderfully shiny and taste-intensive Cassisjus once again testifies to the excellent craftsmanship that goes through all courses here. Bison Filet with Mais Relish, Mirabellen and Cassis Jus From the two desserts in the menu, my husband chooses the tartelette from the delicate chocolate. Eric Werner deals with the danger that it could become one-dimensional or powerful, with a freshly acidic sorbet made of orange and Buddha's hand. In the “Astrein” no one has to confuse with avant-garde dessert creations. The sweets also follow a very classic base, but are never too sweet. Tartelette from the delicate chocolate with roasted blueberries and oranges Buddha's hand Sorbet Today, after a hearty conclusion, I choose from the vegetarian alternative the warm, melted epoisse with a foam from the cauliflower that is more discreet in the background. More clearly the onion jam and the water chestnuts, which mainly contribute to a crisp texture. As a friend of prepared cheese, I am very happy with this choice. Epoisse with roasted cauliflower, water chestnuts and red onion jam But I also enjoy some candy as it follows with the gelled champagne snack with raspberry sorbet and berries a little after dessert. Very good also the outlet with bergamot and the jelly with yogurt. Very seasonal and also appealing rustic it is finished with a piece of very good ginger cake. Raspberry Sorbet Champagnesüppchen Petits Fours Zwetschgenkuchen Eric Werner apparently hit a nerve with the “Astrein”. The restaurant is well booked, the dishes are of artisanal impeccable quality, which certainly also has to do with its claim to best products. The service seems to have changed. Friendly and attentive he was always, but at the first visits he was quite burschikos. This time, however, everything made a much more appropriate and more appropriate impression from the restaurant. Thus, the total power, on and next to the plate, is actually astrein. Report as always on my blog: [hidden link]

Astrein is kind of a word that comes from fashion. Everyone knows what that means, something that is very good, but honestly, who says that? Today everything is quite horny or razed. but it can also be that in my age I am talking so far from the juvenile that even this is no longer the last. even if I found astrein as a name for a restaurant originally something unusual and bulky, I find today that it is quite suitable for what eric werner has been characterized by independentness for a good and a half years. with it has come a very classic kitchen line into the top gastronomy of the city, but it does not look old-fashioned, but rather sufficiently modern to satisfy traditionists like modern. there are also classic high cooking caps that are almost as charming anachronism as a word that hardly anyone used but still has its meaning. this is my third visit to the “Astrein” and also the very rewarding take away offers during the lock-off we noticed. much has not changed in the offer. There is also a meat-fish menu and a vegetarian menu in four to seven courses (99, 129, € , where the individual courses can also be ordered à la carte. the exchange of individual passages is also not a problem. Today we choose six courses, with two courses from the vegetarian menu. Traditionally, some apéros are served at the beginning, this time a quite spicy wind bag with fresh cheese and apple, a relatiw mild cornete with paprika, as well as a spicy with crumble with a mousse with a clear estragon note. apéros the menu starts with Spanish thunfish tree marinated with soy and muscovado sugar. there are two types of papaya, sweet and green as well as a baked shiso leaf. all this is in itself very harmonious and subtle, but unfortunately, long in tuna that make cutting difficult, enjoy a little. we still eat the plate, but give it as feedback for the service. the reaction does not take long, eric werner stands with two new plates on the table and serves us again. This time the quality of thunfisch is significantly better and we enjoy the already good combination again. Even if we had not expected or demanded this, we must rely on the sovereign treatment of our feedback. thunfischbauch with soy and muscovado lacquered, two of the papaya the tatar from the Australian chalk bark, beautifully shaped in cuboid shape, lives mainly by its striking co-players, an edgy mackerel in the jelly coat as well as a sorbet of the rocket, which carries a large crimp note. Of course, the generous caviar does not miss its effect. a very tasty walk. I exchanged the following imperial granate, but of course they can try on the opposite side. the sample is remarkably fleshy and is enclosed by a very fruity melon sucker, an salat of small cut wax beans and an egg from curly herbs that brings an unexpectedly hearty note to the court. what sounds contradictory is a very excellent combination. imperial garnish with cerbinati melone, wax bean salad and sorbet of healer I chose the potato soup from the vegetarian menu. Given the fact that it was a lot warmer some days before and the suppe was shown as being eaten in the menu, I simply did not read exactly enough. the “Vichyssoise”, a classic cold suppe from just these ingredients, was one of our favorite soups in the last weeks and I was simply curious about the direct comparison. this is now hot and therefore has a completely different character, but is no less tasteful. kartoffel slices with clear brataroms, touring champignons and a very beautiful royal from the truffle serve as an insert. Although not the cold classic “vichyssoise”, this is also very good here. kartoffel soup with royale from périgord truffle with a fabulous piece wolf bass continues, fried to the point and with crispy skin. both the risotto colored with sepiatin and the crispy sweet of zucchini and fennel, where the saffron is clearly tasty, make itself quite exceptional in this Mediterranean graceful cure, which is clearly one of the highlights of this evening. quilted wolf bass with zucchini, saffron fennel and sepiarisotto very well also the bison filet on a maisrelish that offers a texture similar to a risotto. with meabella and rock mushrooms other autumnal components come into play, which blend harmoniously. the wonderfully shiny and taste-intensive cassisjus once again testifies to the excellent craftsmanship that runs through all the courses here. bison filet with mais relish, mirabellen und cassis jus from the two desserts in the menu choose my man the tartelette from the delicate chocolate. eric werner deals with the danger that it could become one-dimensional or powerful, with a fresh acid sorbet made from orange and buddhas hand. in the “Astrein” no one has to confuse with avant-garde dessertcreations. the sweetnesses also follow a very classic basic, but are never too sweet. traditional and good. Tartelette from the delicate chocolate with roast blueberries and orange buddhas hand sorbet today, after a hearty conclusion, I choose from the vegetarian alternative the warm, molten epoisse with a foam from the flower cauliflower, which is more discreet in the background. more clearly the wobble marmelade and the water chestnuts that contribute mainly to a crisp texture. as a friend of prepared cheese I am very happy with this choice. epoisse with roasted cauliflower, water chestnuts and red wobble jam but also I enjoy some sweetness as it follows with the gelled champagne snack with celery sorbet and berries a little after dessert. very good also the outlet with bergamot and the gel with yogurt. very seasonal and also appealing rustic it is finished with a piece of very good ginger cake. celestial sorbet champagnesüppchen petits fours zwetschgenkuchen eric werner apparently met with the “Astrein” annv. the restaurant is well booked, the dishes are of handcrafted impeccable quality, which certainly also has to do with its claim on best products. the service seems to have changed. friendly and attentive he was always, but at the first visit he was quite burschikos. this time, however, everything made a much more appropriate and more appropriate impression from the restaurant. so the total power, on and next to the plate, is actually astrein. Report as always on my blog: [hidden link]

Astrein is somehow a word that comes from fashion. Everyone knows what that means, something that is very good, but honestly, who does that say? Today, everything is rather horny or crassed. But it can also be that at my age I am already out of the juvenile speech to such an extent that even this is no longer the last stand. Even though I found “astrein” as a name for a restaurant initially somewhat unusual and bulky, I find today that it is quite suitable for what Eric Werner has been characterized by self-employment for a good and a half years. With it a very classic kitchen line has come into the top gastronomy of the Domstadt, but it does not look old-fashioned, but rather sufficiently modern to satisfy traditionalists like modernists. There are also classical high cooking caps that are almost as charming anachronism as a word that hardly anyone uses but still has its meaning. This is my third visit to the “astrein” and also the very rewarding Take Away offers during the lockdown we have noticed. Much has not changed in the offer. Furthermore, there is a meat/fish menu and a vegetarian menu in four to seven courses (99, 129, € , where the individual courses can also be ordered à la carte. The exchange of individual passages is also not a problem. Today we choose six courses, with two courses from the vegetarian menu. Traditionally, some Apéros are served at the start, this time a rather spicy wind bag with fresh cheese and apple, a relatively mild cornet with paprika, as well as a spicy with herbs with a mousse with a clear estragon note. Apéros The menu starts with Spanish tuna tree marinated with soya and muscovado sugar. There are two kinds of Papaya, sweet and green as well as a baked Shisoblatt. All this is in itself very harmonious and subtle, but unfortunately, tendons in tuna that make cutting difficult, enjoy a little. We still eat the plate, but give it as feedback to the service. The reaction doesn't last long, Eric Werner stands at the table with two new plates and serves us again. This time the quality of tuna is significantly better and we enjoy the already good combination again. Even if we had not expected or demanded this, we must respect ourselves for the sovereign handling of our feedback. Thunfischbauch with soy and muscovado lacquered, two of the Papaya The Tatar from the Australian pasture bark, beautifully brought in cuboid shape, lives above all by its striking co-players, a vinegar mackerel in the jelly coat as well as a sorbet of rocket, which contributes a great crimp note. Of course, the generous caviar does not miss its effect. A very tasty walk. Tatar of Australian pasture bark with smoked vinegar mackerel and iced rocket I exchanged the following imperial grenade, but of course you can try on the opposite side. The specimen is remarkably fleshy and is enclosed by a very fruity melon soud, a salad of small-cut wax beans and an ice cream of medicinal herbs, which brings an unexpectedly hearty note to the dish. What sounds contradictory is a very excellent combination. Kaisergranat with Zerbinati Melone, wax bean salad and sorbet of medicinal herbs I chose the potato soup from the vegetarian menu. In view of the fact that it was much warmer a few days before and the soup was shown as iced in the menu, I simply did not read exactly enough. The “Vichyssoise”, a classic cold soup from just these ingredients, was one of our favorite soups in the last few weeks and I was simply curious about the direct comparison. This is now hot, however, and thus has a completely different character, but is not less tasteful. Potato slices with clear brataroms, touring champignons and a very beautiful royale from the truffle serve as an insert. Although not the cold classic “vichyssoise”, this is also very good here. Potato soup with royale from Périgord truffle With a fabulous piece of wolf bass it goes on, fried to the point and with crispy skin. Both the risotto dyed with sepiatine as well as the crisp vegetables from zucchini and fenchel, where the saffron is clearly tasty, make itself quite exceptional in this Mediterranean graceful course, which is clearly one of the highlights of this evening. Quilted wolf bass with zucchini, saffron fennel and Sepiarisotto Very well also the bison fillet on a corn relish that provides a texture similar to a risotto. With Mirabellen and rock mushrooms, other autumnal components come into play, which blend harmoniously. The wonderfully shiny and taste-intensive Cassisjus once again testifies to the excellent craftsmanship that goes through all the courses here. Bison Filet with Mais Relish, Mirabellen and Cassis Jus From the two desserts in the menu, my husband chooses the tartelette from the tender chocolate. Eric Werner deals with the danger that it might become one-dimensional or powerful, with a freshly acidic sorbet of orange and Buddha's hand. In the “astrein” no one has to expect to be confused with avant-garde dessert creations. The sweets also follow a very classic base here, but are never too sweet. Traditional and good. Tartelette from the delicate chocolate with fried blueberries and oranges Buddha's hand Sorbet Today, after a hearty conclusion, I choose from the vegetarian alternative the warm, melted epoisse with a foam from the cauliflower, which is more discreet in the background. More clearly the onion jam and the water chestnuts, which mainly contribute to a crisp texture. As a friend of prepared cheeses, I am very happy with this choice. Epoisse with roasted cauliflower, water chestnuts and red onion jam But also I still enjoy some sweets, as it follows with the gelled champagne snack with raspberry sorbet and berries a little after dessert. Very fine also the sprout with bergamot and the jelly with yogurt. Very seasonal and also pleasing rustic it will be finished with a piece of very good ginger cake. Raspberry sorbet Champagnesüppchen Petits Fours Zwetschgenkuchen Eric Werner apparently hit a nerve with the “astrein”. Its restaurant is well booked, the dishes are of artisanal impeccable quality, which certainly also has to do with its claim to best products. The service seems to have changed. Friendly and attentive he was always, but at the first visits he acted quite burschikos. This time, however, everything made a much more appropriate and more appropriate impression of the restaurant. So the total power, on and next to the plate, is actually astrein. Report as always on my blog:[here link]