Restaurant Becker´s, Trier, Germany – 18 February 2012


Just to make sure everyone knows and understand. I was not invited to this dinner by the restaurant. My sentiments and conclusions are subjective, which is the idea of my blog. I am not an expert, but visit restaurants as your average customer – a customer with some extra kilos on the back though. I hope the restaurant can use my experience and sentiments as input in their efforts to achive what they aim for.


Wolgang Becker is holding on to his 2 star Michelin rating. In compare to my last visit the prices has gone up a bit, but thats three years ago so I guess time does not stand still. Not even in this part of the world.

At Becker´s you have the choice between a 5 course and a 8 course menu. The last one having one extra main dish, cheese and 1 extra dessert. They come at 105 and 125 eur respectively. And with the amount of amuses and tasters, and later chocolates and sweets you are spoiled with thats actually still around the best price/value in the area.

The wine list is medium sized, with a heavy overweight on German and Bordeaux wines, – there is very few Bourgogne and even less Rhone wines. The price policy are amazing for local standards. Top Bordeaux wines from 1999 at a bargain…super Toscany´s the same. So the wine choice is not easy….We could have chosen at least 5 different reds to go for. But it did seem a little short on Rhone wine, which chance will have it – is among the favourite wines of best friend Jerome.

We let the young nice female waiter choose the first Riesling, great choice by the way –  Mrs. Becker chose the second white and dear friend Jerome and I opted for the 1999 Cos d´Estournel.

Nuts and crackers greeted us in the beautiful room. Great large table, unfortunately a little in the dark. So photos were a challenge. But I will share my experience anyway.

3 Amuses started the evening…

Small yellowfin tuna “fastfood” – 5 different tastings of Tuna, 3 of them being good 2 rather boring. 3 would have done the trick I think.

Warm goose liver flan coffee & cinnamon cherry – Great

Tartare of beef  – VERY GOOD

The best one the tartare of beef, which was simply stunning. Delicate. Amuses – 7 p.


3 kinds of salmon, hazelnut, pork breast, caviar

I think the weakest dish of the day, so it was nice to have it up in the front. The pork seemed a little out of place, but I know Wolfgang Becker has used this combination before so I am sure he knows what he is doing and that there is and idea behind it. I would have liked it be be a bit more crispy to make a contrast to the soft salmon. 6p

Grilled scallop, lime leafs & couscous

Great dish, I can still smell the couscous. I love couscous. This one was done with more curry aromas than I normally do it myself. It worked great with the scallops that were cooked perfect, if not grilled as described. But that was a great comeback after the first dish. 9p

Steamed Skrei with pickled vegetables, bacon and pommery mustard

We did not quite agree on this one. I thought the dish was ok, if not overwhelming, my friend did not like it. He did not like the mustard sauce at all. The fish was cooked perfectly, and of great quality. Stunning fish the Skrei – and the pickled vegetables was a daring match. I do not think the baby sweet corn belongs any way near a gastronomic dish. But this was the last downs of the evening. 6p

Braised waguy short rib, perigord truffle and jerusalem artichoke

One complain here would be that the perfect meat was too small. You never wanted this dish to end. That was really fab, both in taste but also a step up in presentation in compare to the starters. 9.5p

Variation of mineral pigeon

The kitchen kindly swapped this dish for me. I am not a big fan of pigeon, but I did try the dish of my friend. And he was one big smile. Great taste, great presentation. Best dish of the day.9.5p I was treated to two different kind of cuttings from again the waguy – and one can off course complain that I just had a different cut. But no one would complain about this dish or the repeated waguy. It was to die for. 9.5p

Selection of raw milk cheese

We skipped – we had to. Food was beginning to fill our bellies. I did not see the cheeses presented, so I cannot give you an idea about the selection, but it was presented from a waggon, to choose from.

Refreshing mandarines

I love mandarines, I loved this dish. Good pre-dessert. 7.5p

Pina colada dessert

It was my lucky day. Pina colada being my favourite cocktail – not very masculine, I know.. Small complaint, The big piece of cake – was too big in compare to the rest of the dish. But the general idea and the molecular efforts and ingredients worked well. 7.5p

Chocolates and friandises

Good selection, great taste. 2 rounds of different kinds were served. 9p

My conclusion:

2 stars michelin restaurants can be difficult choices. Not as good as 3 stars, but normally almost as expensive. Well in this part of Germany, we have the best price level available in the Western World for gastronomic dining I think. So a dinner here will not set you much further back than your average Sunday dinner in Luxembourg.

On this evening we got an ecxellent menu, with some ups and downs. When the dishes was good they were almost as good as it gets. Two or 3 dishes were really up to 3 star level. But then some where not. But when u have a big menu like we had all dishes do not have to make you sing and shout, not in my book. You get the feeling that the kitchen knows what they are doing and the quality of the used produce are impeccable. We had wonderful service throughout the evening. Engaged in small talk with the young female waiter from Leipzig as well as Mrs Becker who was shining and charming. That was good to experience and made you feel at home and welcome. The redwine we choose was met with the inquiry if we wanted it decanted, and we let that up to her to choose, she chose not to – and we both agreed and understood why.

The main dishes out-shone the starters…but thats better than the other way around.

The bread was better than on my last visit, but I still think there is room for improvement here. As I claimed above and told Mrs. Becker the menu was a bit more “shaky” than last time.  But man, the tops were really way up there among the best food possible. The wine list might be heavy on Bordeaux, but let me just repeat – the price level is amazing. So food quality wise, you are in good place here. I am looking forward to being back next year for sure with you Jerome. Thanks for joining me – and for your friendship. I love you – always. I apologise to my readers. Our table was really a bit dark, and the photos I shot was not up to par. I have chosen to include a few though. If you really want to see the dishes – well check Becker´s out…..


My rating for this visit:

Food  8p (10) service 5p (5) ambience 5 (5), Total Score  18p (20)


4 comments on “Restaurant Becker´s, Trier, Germany – 18 February 2012

  1. Hans-Günter Titze says:

    Hi Bo, schön das es dir mal wieder bei Becker gefallen hat. Ich will nicht auf deine Kritik eingehen, sondern nur auf deinen Satz “Well in this part of Germany, we have the best price level available in the Western World for gastronomic dining I think”
    Ich muss ihn noch erweitern um die Aussage “vorallem in den drei *** Sterne Restaurants” . Und im Gegensatz zu unserer Region ist der Reichtum in Luxemburg kein Grund, die Preise zu versauen.

  2. bo frederiksen says:

    Hi Ha-Gü,

    Thanks for stopping by. And thanks for your kind comments.

  3. S Lloyd says:

    I feel your pain regarding the Braised waguy short rib: when it’s excellent, we want it in a generous portion. Question: what would be their reaction if you asked for a second round of that same dish? Was the service enoughly friendly to ask for a second serving?

  4. bo frederiksen says:

    I think you could, and that you would…But as it turned out, I was spoiled with more waguy on the next plate…

    I did it once in Le Cinq in Paris, An amuse was so GREAT, I said, I would like another please.- I did not think moe of it, because it was actually my joke…next plate was served, and then befoe I think the main dish, the waiter came with the second round of the same amuse. Great stuff when it happens.

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