La Cuisine Mario Kalweit - Dortmund

We ate in your restaurant today. All the dishes are perfectly prepared. Very tasty and freshly prepared. The distances between the individual gears are well matched in time. The service is very attentive but not intrusive.We live in the garden town and were able to reach the restaurant on foot. Until the next time. LG. Hans Steer

A very nice evening as a guest at Susanne Thoenes and Mario Kalweit. The restaurant in Dortmund is very simple because the restaurant La Cuisine is located in a side street that connects directly to B1. The restaurant is located in a quiet residential area and has enough space to park in front of the house. The restaurant itself is located on the first floor of the Art Nouveau Villa, which crystallized for me as the only manko of the evening. They do not enter a restaurant (as in 99.9% of all cases), but first enter a larger hall, which at least reminded me of a doctor's practice. Then go to a staircase and then you have the choice to open two doors. The one that leads to a terrace is not chosen, but the other (unfortunately there is no more hint and is located in the middle of the restaurant. As I said, I found the way through the house a little need for reconciliation. However, this irritation flew immediately when we were greeted directly at the door of Mrs Thoenes. That was beautiful and unobtrusive. Although we (my wife and I had reserved, we were allowed to choose a table in the spacious guest room and we decided to go to the terrace that was beautifully illuminated. We were at 7:00 and the only guests. Only at 8 a.m. some guests came so that a total of 4 tables were occupied. I felt a pity because the room offers space for at least 4 times so many people, so you felt a little lost. The guest room itself was very classic and high quality. No overcrowded punk and nothing that would have disturbed the eye. At our place we were asked for an aperitif and chose a very refreshing sparkling wine from the Palatinate (Riesling? with peach liqueur. It should be mentioned here that we chose a wine tasting tour to the small menu and all wines from German countries were all great and well matched with the current course. Ms. Thoenes told us before the order that there would be no cabbage today, but all the dishes that matched this fish would also be well received with trout. Since we decided in the pretty clear map, but for the small menu where the brooksaibling did not arrive, we were not affected by the note. The small menu is cooked in La Cuisine by sapphire mussels with malt, pumpkin and Bulgur, the second band of Wilder Loup de mer in black olive oil with broccoli and tomato ravioli, the main dish breast from the Freeland hay from the Loué with estragonsenf gratiifies chicorée and blood orange butter Giant yurugat As if that weren't enough, there were three small chocolates of different composition as Amuse Gueule and another greeting from the kitchen a poultry terrine with fried bacon and a puree in a dough coat. It should be said that there were three different variants on the plate, each taste completely different. And so it went through every walk, it was always tasteful to discover something new. The Loup de mer was up and there was still a truffle croquet to the free-land hay, which you could offer absolutely independent. All foods were absolutely fresh and high quality, so I have rarely eaten with so much pleasure e.g. chicorée. As already mentioned, there was a suitable wine for every walk, each well-cooled and in correspondingly shaped glasses suitable for wine. So we had a selection of the sparkling wine with liqueur, two white wines, a rose and dessert, which tended to ice wine, so also four different glass variations. As a red wine lover, I rarely enjoyed white wines. All in all, the food moved over three hours, three hours we enjoyed full. Mr Kalweit personally served for a walk and the remaining corridors were served by a well-trained service, which explained exactly what was to be found on the plate. The young man worked well, but because of his age a little shy, but sympathetic. We felt very well looked around, which was also good to handle in view of the relatively few guests. And that now leads me to an appeal to all Dortmunders. There are not too many top restaurants in Dortmund and the surrounding area. This belongs to him and you should receive this by giving him some more attention. Before the visit, I informed myself how the restaurant was cut off by critics. In the Gault Millau it gets 13 points and has no Michelin star (as of 2013). Quality, ambience, cooking...

In advance for the quick reader: Old White Jugenstilvilla (former tennis club villa with beautiful premises and beautiful garden terrace in the Dortmund district Gartenstadt, noble and quiet residential area, enough parking in front of the house, ripe very good kitchen performance. The owner of the former star chef and also the TV chef still in the WDR. Ambience: The restaurant is located on the first floor of the old villa, modern elegantly designed, large high restaurant room, white walls, beautiful and elegant seating, light brown wood, reddish-brown covered, chairs with backrest, on the walls contemporary art, plenty of space between the tables, with white patterned damask blankets, glass wind with white candles, elegant silver cutlery by Robbe Berking Overall, inviting in extremely clean. In the middle of the room a large curved lamp floats. Service: We were very friendly and friendly of service management, Mrs. Thoenes. We had reserved and were allowed to choose a table. Overall, a competent service, both in wine consulting and in the presentation of food. All discussions were conducted in a relaxed and pleasant atmosphere, the composition and preparation of the dishes were explained in detail. So you want a service. The guest was always in the center, we felt very good. Menu: In a well maintained cover we were given the menu. Classics (6 and seasonal products as well as 2 menus as well as a purely vegetarian menu with organic juices as drinks were offered, with food being selected from all areas. The food: Fingerfood was served as Amusegueule: On a small square white plate tetlet with small sliced sauerkraut, pumpernickel with fish and trout caviar as well as on a roasted bread cucumber with sweet mustard, all covered by a strip of banana leaf. That was a promising start that had a lot to expect. Then followed fresh homemade bread (light and dark, both served with good taste with a small bowl hut cheese with cut liquor and a small bottle of Sicilian drops of olive oil. The olive oil was for us the tasteful wild boar, absolutely great fruity taste. By the way, the bread was moved several times. Gottseidank was then served the usual greeting from the kitchen, otherwise we would have made the small bottle of olive oil and its tasty content the garrison: a triangular red carrot gel, covered with white and black sesame, a small salad of yellow turbulent carrots and a carrot tagliatelle, filled with small cut calf strips marinated. What an increase in flavors! Then our ordered dishes were served: As an appetizer from the 2nd menu: A essence from a glass cup of the Gressingham Ente with Morchel foam and Enten-Frühlingsrolle (15.50 €) and Bachsaibling with nettle cores, roasted green asparagus and Sauerampferfond as small part (apparent €18.50). As the main course we chose: Bachsaibling with Nesselkernen congratulates fried green asparagus and Sauerampferfond (29.90 €). The Bachsaibling lay on a bed of green asparagus, framed by the green Sauerampferfondsauce, on the Brennesselkruste with a millet crust and on it the grilled crusty fish skin. The other main course was the breast of the open-country hay from the Loué with Ligurian olives filled with green Zicorino and tomato sauce (34,00 €). The chicken perfectly boiled, still slightly juicy, next to the Zicorino (Cicorino a kind ital. Radicchio or also Chicory was a boiled cherry tomato freed from the skin, and a salty scarf. This main course is also perfect. Since everything was more than good, I ordered a dessert: Malz-Panna cotta with Rhabarber and Malzbier ice (16,00 €), with Rhabar and fresh strawberries. The large part of the malt beer ice cream (self made according to the service manager for me an absolute taste grenade, as well as the malt Panna Cotta. That was a dessert for my taste. Beverages: We drank in advance a Rieslingssekt von Altenkirch (Rheingau 0.1 l, 8,50 € , Riesling (0,1 l, 4,00 € , Weißburgunder Wingert (0,1 l , 4,50 € from winter, Wittmann et al. and Grauburgunder/Chardonnay-Cuveee (0,1l , 4,70 € aziwasser, all open from Peter Gift and Peter Gift

It was there for the second time. The restaurant manager is always very friendly. The menu has also been changed; There are menus now, but you can also exchange individual dishes or order them individually. The menus are very well written and are perfectly matched. You get dishes that do not exist in Dortmund. Of course, it is somewhat more expensive than in a good bourgeois restaurant, but for the money you get very good dishes dressed with a lot of attention to detail. The offer is rounded with a very good wine card and recently with a water map. For a romantic evening with the woman or girlfriend only to recommend.

I think it's worth a visit! Who has no problem with large rooms will surely find great things on his plate. The wine map is well sorted. That there's a water map now... All right, who likes it... I find a water from an ecological near source would be enough and is certainly also very good. But we wanted food. And that's Topp! I guess it's also fun on the outdoor terrace in summer, but unfortunately it was already too cold. And if you already find the way to Dortmund, please also the menu! It's worth it.