“Now the hardness of this world, slowly grinds your dreams away
Making a fool´s joke out of the promises we make
And what once seemed black and white turns to so many shades of grey
We lose ourselves in work to do and bills to pay”.
Blood Brothers – Bruce Springsteen
Schloss Berg with Christian Bau and his team is our local pride, situated “just across the river on the other side…” – you will know by now that this restaurant is my favourite one. We were invited by best friend Jerome to share a wonderful December Sunday afternoon. The daily routines and stresss has left little space for nursing our friendship with Jerome lately, so a quiet place with the best food and wines in the world seemed like a good spot to be to catch up.
We always get warmly greeted by all the staff, but Jerome seemed to take some of the focus, since this was his second or third visit within the last months. He loves this place, and I am happy to have introduced him here. We settled for the medium menu, and many good wines landed on our table. I am more and more impressed by the sommelier Daniel Kiowski. He is everything you want in a sommelier. He is dedicated and passionate, relaxed and still with a lot of style. He engages in each and every single wine he serves. The first question he will always ask you whenever a “blind” wine is served is…”Do you like the wine?”. I hope he never leaves Schloss Berg. He is a true gem.
What did we drink this day….I forgot. But we started with a local Riesling 2004 (?) , and further on a California Chardonnay which was outstanding. A Chassagne-Montrachet 1. cru from Paul Pillot was followed by this pearler..
The usual army of amuses came heres a few of those…
The duck liver flan with truffles and a foam of parmesan is back on the menu, and its absolutely stunning, but very difficult to get a picture to show – so you just have to imagine the most perfect delicate duck liver flan, topped with truffles amd then a light foam, – the foam is all you see when the dish is presented, so you have to dig in….but no picture this time.
The menu started then with the Asian inspired “sushi” dish…
Fantastic, simply fantasticly cooked scallop.
Best dish of the day in my book. Perfect turbot, decoration and balance wise this dish just was to die for. Could I have one more please ?
What followed was the Nebraska Beef, 3 standing slim slices with a piece of slowly cooked rib-eye on the side and this was a presentation and taste worth a whole page alone. But I forgot to take a picture…so you will have to go there yourself and check it out 😉
You get a picture of the table deco instead
The dish was perfect, nuts and apple in different textures….
A walk through the forest in the fall…..with a fat truffle on the left…chocolate truffle in this case, but what a taste.
Then came the sweets and the coffee. And what was left was big smile around the table.
My conclusion for this visit:
Its fairly easy, and I shall make it short. So let me just state. This is as good as it gets in my book. Thanks Mrs. Bau, Daniel, Jochen, Jovana, Bastian and all the others on the floor for taking so excellent care of us. And BIG Thanks to Christian Bau, Tristan Brandt, , Michael Mikolajczak and the rest of the kitchen staff for continue to produce small miracle both on the plates and in our palettes.
Thank you Jerome for your friendship, always…
“But the stars are burning bright, like some mystery uncovered
I´ll keep moving in the dark with you in my heart, my blood brother”
Blood Brothers – Bruce Springsteen
My rating for this visit:
Food 10p (10), service 5p (5), ambience 5p (5), Total Score 20p (20)