Schloss Berg, Nennig, Germany – 28 April 2011

I am a privileged person. I live only 35 kilometers from heaven. If I had one last meal on earth, and could choose it – it would be at Schloss Berg in Nennig. The constant development of the dishes together with the asian influences, and the respect for the produce is simply second to none.

I simply love the room, and the warm ways of all the staff. You feel at home. The small room with the high ceiling embraces you.

Yesterday I was happy to re-introduce my good friend Pascal to the place. He had not visited the restaurant for some time and thus the changes both in the room but also on the plates of the last two years were all new to him.

I have already told you a few times about the stunning quality of the kitchen of Christian Bau and his team, and let me just say that the food yesterday was up to the incredible high standard I have gotten use to here, and thats an effort in itself. Because putting the bar so high time after time…as a chef – you are bound to disappoint a client every now an then. But no. Not here. The food was again stunning and taking the grand voyage together with a food and wine lover was an extra bonus.

But the highlight yesterday in the room for me was young Daniel Kiowski. Maybe it was because I was with Pascal – a true admirer of German wines whos knowledge on that subject was more a match to Daniel than the standard knowledge of yours truly. Daniel shone like a diamond throughout the evening. Entertaining us, explaining us, testing us. A lot of different wines landed on the table, in between the suggested bottles, we got small tasters….just the way you want it to be. This was the only time EVER – I experienced someone coming  close to the level of passion and service that my good friend Jan Restorff offers you at Sölleröd Kro in Denmark.

We almost only had German wines – (and coming of age, starting to appreciate Riesling), I was again and again stunned by the wines – perfect companions to the excellent food –  that were selected.

I shall give you some shots of the evening. Not all the plates we had, just a few.

Fois gras...what a dish....for me it broke the scale.

Nebraska Beef. Beef seldom get any better than this.

Exotic fruits. One of my best desserts - ever.

My conclusion:

Spending an evening at Schloss Berg is always fantastic. Your eyes are spoiled with beautiful arrangements. You are welcomed and treated like a king, and your palete is served the best plates and exciting tastes you can ever imagine. Yesterday we experienced a young sommelier on top of that with a passion for his job – wine – which clearly matched the high quality of the kitchen. He was in his element. Simple as that. Thanks to the whole team –  to Yildiz, Jochen, Christian, Tristan – and especially to Daniel – we had a blast. I even liked the German Pinot Noir (Friedrich Becker Kammerberg 2005)

On a leaving note I can inform you that the sous-chef of Christian Bau, – Tristan Brandt – is in the finals for becoming Chef of the year 2011 in Germany. A contest for young and upcoming chefs. I wish him the best of luck. Good to know that the knowledge and ideas of Christian Bau is passed on to the next generation.

My rating for this visit:Ambience 5 (5) Service 5 (5) Food/Wine 10 (10) : Score 20 out of 20.

5 comments on “Schloss Berg, Nennig, Germany – 28 April 2011

  1. Trine says:

    Thanks for sharing, Bo, and I Daniel really impressed me too last time I visited.

    But, Bo, why only three courses this time?

  2. bo frederiksen says:

    Thank you dear Trine.

    You are wrong. I only published 3 photos. But we had the grand culinary voyage. The big menu.

  3. S Lloyd says:

    Amazing review of yours, as usual. Would you by chance know if their menu is slightly similar in Winter (for ie, January/February). I suppose that beef, foie gras, tartare has chances to feature on their winter menu. No worries if you do not have the response. Have a great one

  4. bo frederiksen says:

    Thanks my friend. You are too kind.

    I think you will have a good chance of fois gras and beef in some fashion, you can always inform Mrs. Bau about your preferences with in the Carte Blanche concept. I would love for everyone to try the fois gras in the style they served it at this visit, but unfortuately that is bound to have changed knowing the constant development of Christian Bau.

  5. S Lloyd says:

    Thanks Bo for your answers.
    From the photo, I can see,indeed, that there’s a lot of work in that foie gras course.

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