Handwerk Casual Fine Dining - Hannover

“Just wonder how you will enjoy the craft!” So, critic friend Carsten adopted me in 1972 at the end of our joint Hannover weekend. Now, after my visit to the small star restaurant in the southern city, I can assure you: It's great! For a very short professional occasion, there was no time window for an equally day trip from and to Braunschweig or Bremen. From this need to make a culinary virtue, we agreed to an evening meeting in the capital of Lower Saxony. A goal was quickly found, because not only the criticisms of table notes left a creatively modern but still accessible star kitchen naturally await with craftsmanship and in a relaxed environment. “And we were not disappointed!” In advance, the communication was simple and informal by e-mail: Managing Director Tanja Funke responded to two requests by e-mail almost immediately, friendly and uncomplicated. I was almost expected to see that this is being done; I'll say: Better by you than perdu... The summer had given to the north two more south days and so I was quite warm when I arrived from the station at the inconspicuous shop line from the 50s after my walk. For this I had to marvel at Hanover on Lake Maschsee, also beautiful. I had secretly hoped that we would enjoy on the small terrace, but this failed that after the wet days before the wooden furniture was well oiled in the cellar from the next spring. Don't worry, the traffic-rich road is a bit distant, but you don't sit very pretty. In addition, I didn't want to disturb the ripe couple with dog, which sat down on the sparkling wine and radiated serenity. So I entered the barrier-free threshold, but it was not quiet, because host Ann Kristin Wohlfeld received me so kindly that I became warm about my heart. Anyone who connects them to energy and a ray printed on the Kassenbon is certainly not wrong. Sovereign, professional, honestly interested, and at the same time untiring kindness, she also came clear with the strong-minded guest who appeared extra 30 minutes before the reservation to have enough time for the wine selection. For not only two wine teeth mentioned above had warned against a certain slope of the owner to experimental vine juices. Sometimes, but this evening should just belong to arriving, falling and enjoying. And this also succeeded because not only the boss, but also her service team just learned the young woman, perhaps her colleague still in training, but only at the beginning something insecure to me just fulfilled all the wishes. Here a friendly “clear!” governs instead of the inflationary “very happy!” The fundamentally clear design in the two small guest rooms contributed to the well-being, which was powered by strong colored art on the walls. Throughout the evening, not too loud music was played at my youth time, even so it makes for a lively mood. That and one or two bells: My companion had also spun, because thirst is, as we know, worse than a homewe. Wet terry cloths with a wonderful scent of lemongrass oil provided for external refreshment. Inside there was a soft beer, because the tea Sparklings from the house of Nahmen, which were offered instead of the pricklers by Jörg Geiger, I will try the next time. Then a white Vermouth, which was accompanied by a branch of sheepskin instead of lemon peel. Saw pretty on the big iceball. But at least tastefully could offer too little paroli to the rather sweet liqueur wine. Soaking the offer back to the usual Twist, we had rejected it. I'm sorry. (Photo in the gallery) As planned, our selection of wines remained with Sancerre and Mâcon Village in quiet lanes. In the further course, we courageously changed to the champagne and at the dessert “joyed” the hostess under us a sweet Spanish natural wine, which we enjoyed very much. There was already a large part of the only offered, usually up to 6 common menus behind us, which we liked to have expanded with the extra gear offered. The kitchen first greeted with a cut of solid fjord trout, which bathed in a non-precision celery foam. Dried brown butter ensured an elegant connection, some texture and a tempting scent. Amuse:Fjordforelle Few, but clear aromas, combined harmoniously and variedly presented, announced the course of Chef Thomas Wohlfeld, who personally spent the evening with his young talents announced by Carsten1972. The performance in the small, open kitchen did not harm that at all. At the red cabbage Macaron with pear cream, well balanced sweet acid game and textures were liked. The tartelette also had fine crispy. The Kleck's coarsely cut Tatar got fresh and a light onion note by radishes. I remembered a very elegant mettle. (photos in gallery) Beef should meet us later in a different way. A combination of peanuts, which with Shiso and Cranberry brought both sharp and fruity acidic tips, closed the stimulating vines. (Photo in the gallery) Red cabbage Macaron with pear cream Little later we were able to look forward to the self-baked sourdough bread, which had a great, not too fine crust and surprised us in the interior next to fennel seeds and cumin with a peppery sharpness. Served with crushed butter and olive sand was the very good craft, indeed! The actual menu started with a fresh combination of gurke, whey and blueberry. Some do not like gurke; I have learned to appreciate them, as the varieties can have interesting nuances from acidic to sweet to nutty free from the aqueous core housing. I like cucumbers of ice almost like basil or paprika ice, so with this plate, which also appeared with inlaid but still crunchy pieces. In addition to the delicious summer berries, which were also processed as a gel, Dillöl ensured that the plate does not glow too much into the exhausting. A chip, maybe buckwheat with Dill, contributed another mouth feeling. I noticed a strong saltiness, which my connoisseur vehement enters. Gurke, Whey, blueberry The next plate we agreed. The trio of juicy white saliva, crisp cabbage rabi and later poured intense crust animal bisque had a great development of textures, temperatures and taste. Here, too, a herbal oil “to speak” was occasionally reported, but the main actors always had their proper place. Best matched 3 components kitchen. White halibut with cabbage rabies and crustfish bisque After the fish, it was vegetarian again. Under “Fourlander Platte” I had expected a veggie from the south of Hamburg and commented ironically on the foreign origins of Melone and Belper Knolle. Well, to stay linguistically in Hamburg: “Min leeven Udel, you smiet’s een Pudel!” Because the little pleasure policeman in me had had no idea that it was a pleasant old tomato variety that owes its name to the somewhat flat form. Various variations of the beautiful nightshade were declining, at the top a great Baiser valleyer from the tomato water. Melone provided additional sweetness and the shredded Swiss raw milk cheese should bring melting spiciness. That was to be done to me, however, in order to keep the sweet parts in the body. Well, a quick jump towards the kitchen, a phrase about personal taste and already was created with a few flakes of Fleur de Sel remedy. Four-country plate Belper Knolle melts on Elbtomate The passage through the meat department started with a raw rohen Roulade. For this extra dish, the kitchen filled a small strip of solid Galloway meat from Friesoythe with mildly acidic mustard seed and garnished both with popped pork skin and gently massaged rhino caviar. This evening I or the kitchen had a small salt problem; here it was too much of good again. Although the Beurre Blanc with Sake, of course, is quite a bit. Shortly and well, I didn't pick it up like that while my counterpart was slapping and audible. Rohe Roulade with Rhön Caviar But we did not stay long distance, because the next plate was pure soul food for meat lovers. After lean beef, the crusty pig farm naturally played in another fat class. Chawanmushi formed the base, Tempura beads with barbecue aroma the highlight of this Umami bomb. Only peas, despite the lonely caller from the Hannöverian desert, also processed here to gel and oil, ensured not only visually “green” accents. Yummy! Pig farm, Chawanmushi, Peas After so much sinfulness we had earned a refreshment. It is presented in the craft not old-fashioned, but untrainedly modern. A subtle crème of Red Shiso and a Grapefruitsorbet Lolli woke the papillas out of their pleasant mood. Refreshment, please click And rightly, because it continued with pasture, of course by Odefey daughters: The breastpiece juicy and full of poultry taste, only after my personal gusto to get through a tick. For this, blessed with a crispy skin. Where this had dissolved something, the meat was unfortunately dried out by brittle heat. But that was only square millimeter and did hardly break down the joy of taste. With green strawberries and their gel, the whole was very purist and seemed to fall from the scope of the previous kitchen style. But just until à part a ragout from pifferlings with chickens liver and hearts was served. Something herbal, maybe lovage. That's funny, so good! And just as well the crusty skin chip with Kimizu Mayonaise and again strawberry. That was so delicious! The Pre Dessert from Sauerrahm, parsley and a honey truffle was fresh, with a pleasant bitter note, not too sweet and would have absolutely deserved a photo which unfortunately cannot be found. The final menu was a combination of surprisingly sweet red bee, chocolate ice cream (70% original beans) and apple in the form of foam and beads. Overall sweet; the Granny Smith only occasionally set tips. I would have expected more earthy notes and I would also like to. But I'm also a fan of the sweet fan than sweet. Red Bete, Original Beans, Apple Unfortunately, the small craft does not offer cheese. I can understand this from economic considerations, but of course I regret it. But still AKW had not only one, but two asses in the sleeve! For as a small rogue or rather a toaster, that such a wonderful evening ended, chocolates from an olive oil gantry were initially offered, of course with the good stuff from Solinger dealer Jordan. A pleasing breakthrough awaits sweet treats at the end. Olive oil Ganache And then there was another obviously self-made Schokowaffel. Thought I and the first cracking bite seemed right to give me. But no, under the dark cuverture, which was doubt with dried fruity strawberries, suddenly salty and umami flavors developed as wonderful! In fact, it was once again crusty pork skin that made this little genius stroke! Bravo! Chapeau! And of course: Great, great, great! Surprise! Surprise! Best mood and with great gratitude for this joint evening full of culinary delights, a lot of wine and above all familiar conversations, we also passed away from the team of crafts and in front of the restaurant because I had to reach the last train. This visit will forever remain a wonderful and painful memory of my friend Rüdiger, who died deadly a few days after our meeting.

“Bin is curious how to enjoy the craft!” This is how the critic Carsten gave me at the end of our joint Hannover weekend in 1972. After visiting the small star restaurant in the southern city, I can assure you: It's great! For a very short professional opportunity there was no time window for an equal day trip from and to Braunschweig or Bremen. From this need to make a culinary virtue, we agreed an evening event in the capital of Lower Saxony. A goal was quickly found, because not only the criticism of table notes made a creatively modern but still accessible star kitchen naturally await with crafts and in a relaxed environment. “And we were not disappointed!” In advance, communication was simple and informative by e-mail: Managing Director Tanja Funke responded to two requests by e-mail almost immediately, friendly and uncomplicated. I was almost expected to see that this is done; I say: Better from you than perdu... The summer had given two more southern days in the north and so I was quite warm when I arrived from the station at the inconspicuous shop line from the 50s after my walk. For this I had to admire at Lake Maschsee in Hannover, also beautiful. Secretly I had hoped that we would enjoy on the small terrace, but that failed that after the wet days before the wooden furniture in the cellar was well oiled from the next spring. Don't worry, the traffic-rich street is a bit away, but you're not sitting very pretty. Besides, I didn't want to disturb the ripe couple with dog that sat on the sparkling wine and the radiant serenity. So I entered the barrier-free threshold, but it wasn't quiet because host Ann Kristin Wohlfeld felt so friendly that I warmed up around my heart. Anyone who connects them with energy and a beam printed on the cash register is certainly not wrong. Sovereign, professional, honestly interested, and at the same time tireless kindness, she also came clear with the strong guest who appeared extra 30 minutes before the reservation to have enough time for the wine selection. For not only the two wine teeth mentioned above had warned against a certain tendency of the owner to experimental wine juices. Sometimes, but tonight should only belong to come, fall and enjoy. And this also succeeded because not only the boss, but also her service team has just learned the young woman, perhaps her colleague in training, but only at first something uncertain for me just fulfilled all the wishes. Here a friendly “clear!” governs instead of inflation “very happy!” The fundamentally clear design in the two small guest rooms contributed to the well-being driven by strongly colored art on the walls. Throughout the evening, not too loud music was played at my youth time, even so it makes a lively mood. That and one or two bells: My companion had also spun, because the thirst, as we know, is worse than a homewe. Wet terry cloths with a wonderful scent of lemongrass oil provided for external refreshment. Inside there was a soft beer, because the tea Sparklings from the house of Nahmen, which were offered instead of the trickers of Jörg Geiger, I will try the next time. Then a white wormwood, which was accompanied by a branch of sheep fur, instead of lemon peel. Nicely seen on the big iceball. But at least tastefully, the rather sweet liqueur wine could offer too little Peteroli. When we returned the offer to the usual turn, we had rejected it. I'm sorry. (Photo in the gallery) As planned, our selection of wines stayed at Sancerre and Mâcon Village in quiet alleys. In the further course, we have changed courageously to champagne and at dessert “joyed” the hostess among us a sweet Spanish natural wine that we enjoyed very much. There have already been a large part of the only offered, usually up to 6 common menus behind us, which we like to have expanded with the additional gear. The kitchen first greeted a cut of solid fjord trout that bathed in a non-broken celery foam. Dried brown butter ensured an elegant connection, a texture and a tempting scent. Use:Fjordforelle A few, but clear aromas, harmoniously combined and variedly presented, announced the course of Chef Thomas Wohlfeld, who personally spent the evening with his young talents from Carsten1972. The performance in the small, open kitchen has not damaged it at all. On red cabbage Macaron with pear cream, well balanced sweet acid game and textures liked. The tartelette also had fine crispy. The coarsely cut Tatar from Kleck got fresh and a light onion note from radishes. I remember a very elegant mettle. (photos in the gallery) Beef should meet us later in a different way. A combination of peanuts, which with Shiso and Cranberry brought both sharp and fruity acidic tips, closed the stimulating vines. (Photo in the gallery) Red cabbage Macaron with pear cream Later we were able to look forward to the self-baked sourdough bread, which had a large, not too fine crust and surprised us inside beside fennel seeds and cumin with pfefferic sharpness. Lined with butter and olive sand, the very good craft was indeed! The actual menu started with a fresh combination of gurke, whey and blueberry. Some do not like a cucumber; I have learned to appreciate them because the varieties can have interesting nuances from acid to sweet to nutty free from the aqueous core housing. I like cucumbers of ice almost like basil or paprika ice cream, so with this plate, which also appeared with inlaid but still crispy pieces. In addition to the delicious summer berries, which were also processed as a gel, Dillöl ensured that the plate does not shine too much into the exhaust. A chip, maybe buckwheat with Dill, contributed another mouth feeling. I noticed a strong saltiness that my Kennervehement is entering. Gurke, Heidel, Heidelbeer The next record we agreed. The trio of juicy white saliva, crunchy cabbage rabi and later poured intense crust animal Bisque had a great development of textures, temperatures and taste. Here too, a vegetable oil was occasionally reported “to speak” but the main actors always had their right place. Best matched 3 components kitchen. White halibut with cabbage rabies and cancer Bisque After the fish it was vegetarian again. Under “Fourlander Platte” I had expected a veggie from the south of Hamburg and ironically commented on the foreign origins of Melone and Belper Knolle. Now to remain linguistically in Hamburg: “Min leeven Udel, you smiet’s een Pudel!” Because the little pleasure policeman in me had no idea that it was a pleasant old tomato variety that owes his name to the somewhat flat form. Various variations of the beautiful nightshade were falling, at the top a large Baiser valleyer from the tomato water. Melone delivered additional sweetness and the shredded Swiss raw milk cheese should bring melting spiciness. That was to do to keep the sweet parts in the body. Well, a short jump into the kitchen, a phrase about the personal taste and has already been created with some flakes of Fleur de Sel cure. Four-country plate Belper Knolle melts on Elbtomate The passage through the meat department began with a raw Roulade. For this additional dish, the kitchen filled a small strip of solid Galloway meat from Friesoythe with mild acidic mustard seeds and garnishes both with plastered pork skin and gently massages Rhino caviar. Tonight I or the kitchen had a small salt problem; it was too good again. Although the Beurre-Blanc with Sake is of course a bit. In short and well, I didn't pick it up so while my counterpart was slept and audible. Rohe Roulade with Rhön Caviar But we did not stay long, because the next dish was pure soul food for meat lovers. After lean beef, the crusty pig farm naturally played in another fat class. Chawanmushi formed the base, Tempura beads with barbecue aroma the highlight of this Umami bomb. Only peas, despite the lonely caller from the Hannöverian desert, also processed here to gel and oil, not only provided visually “green” accents. Yummy! Pig farm, Chawanmushi, peas After so much sinfulness, we had earned a refreshment. It is not presented in the craft of old fashion, but untrained modern. A subtle crème of Red Shiso and a Grapefruitsorbet Lolli woke the papillas out of their pleasant mood. Refreshment, please click And rightly because it continues with pasture, of course by Odefey daughters: The breast piece juicy and full of poultry taste, only after my personal gusto to get through a tick. For that, blessed with a crispy skin. Where this had dissolved, the meat was unfortunately dried out by brittle heat. But that was only square millimeters and hardly broke the joy of taste. With green strawberries and their gel, the whole was very purist and seemed to fall from the scope of the previous kitchen style. But up to a part, a puffle rage with chicken liver and heart was served. Something herb, maybe love. That's funny, so good! And also the crusty skin chip with Kimizu Mayonaise and again strawberry. That was so delicious! The Pre Dessert from Sauerrahm, parsley and honey truffle was fresh, with a pleasant bitter touch, not too sweet and deserved a photo that unfortunately cannot be found. The last menu was a combination of surprisingly sweet red bees, chocolate ice cream (70% original beans) and apple in the form of foam and beads. Overall sweet; the Granny Smith only occasionally put tips. I would have expected more earthly comments, and I would also like to. But I am also a fan of the sweet fan as sweet. Red Bete, original beans, apple Unfortunately, the small craft does not offer cheese. I can understand this from economic considerations, but of course I regret it. But still AKW had not only one but two asses in the sleeve! Because as a small villain or rather a toaster that ended such a wonderful evening, chocolates from an olive oil sauce were initially offered, of course with the good stuff from Solinger dealer Jordan. A pleasant break through expectable sweet treats at the end. Olive oil Ganache And then there was a self-made Schokowaffel. I thought I and the first crisp bite seemed to give right. But no, under the dark cuverture, the doubts about dried fruity strawberries, suddenly salty and umami flavors developed as wonderful! In fact, it was again crusty pig skin that made this little genius stroke! Bravo! Chapeau! And of course: Great, great, great! Surprise! Surprise! Best mood and with great gratitude for this joint evening full of culinary delights, lots of wine and especially familiar conversations, we also went away from the crafts team and in front of the restaurant because I had to reach the last train. This visit will forever remain a wonderful and painful memory of my friend Rüdiger, who died a few days after our meeting.

“Bin is curious how to enjoy the craft!” This is how the critic Carsten gave me at the end of our joint Hannover weekend in 1972. After visiting the small star restaurant in the southern city, I can assure you: It's great! For a very short professional opportunity there was no time window for an equal day trip from and to Braunschweig or Bremen. From this need to make a culinary virtue, we agreed an evening event in the capital of Lower Saxony. A goal was quickly found, because not only the criticism of table notes made a creatively modern but still accessible star kitchen naturally await with crafts and in a relaxed environment. “And we were not disappointed!” In advance, communication was simple and informative by e-mail: Managing Director Tanja Funke responded to two requests by e-mail almost immediately, friendly and uncomplicated. I was almost expected to see that this is done; I say: Better from you than perdu... The summer had given two more southern days in the north and so I was quite warm when I arrived from the station at the inconspicuous shop line from the 50s after my walk. For this I had to admire at Lake Maschsee in Hannover, also beautiful. Secretly I had hoped that we would enjoy on the small terrace, but that failed that after the wet days before the wooden furniture in the cellar was well oiled from the next spring. Don't worry, the traffic-rich street is a bit away, but you're not sitting very pretty. Besides, I didn't want to disturb the ripe couple with dog that sat on the sparkling wine and the radiant serenity. So I entered the barrier-free threshold, but it wasn't quiet because host Ann Kristin Wohlfeld felt so friendly that I warmed up around my heart. Anyone who connects them with energy and a beam printed on the cash register is certainly not wrong. Sovereign, professional, honestly interested, and at the same time tireless kindness, she also came clear with the strong guest who appeared extra 30 minutes before the reservation to have enough time for the wine selection. For not only the two wine teeth mentioned above had warned against a certain tendency of the owner to experimental wine juices. Sometimes, but tonight should only belong to come, fall and enjoy. And this also succeeded because not only the boss, but also her service team has just learned the young woman, perhaps her colleague in training, but only at first something uncertain for me just fulfilled all the wishes. Here a friendly “clear!” governs instead of inflation “very happy!” The fundamentally clear design in the two small guest rooms contributed to the well-being driven by strongly colored art on the walls. Throughout the evening, not too loud music was played at my youth time, even so it makes a lively mood. That and one or two bells: My companion had also spun, because the thirst, as we know, is worse than a homewe. Wet terry cloths with a wonderful scent of lemongrass oil provided for external refreshment. Inside there was a soft beer, because the tea Sparklings from the house of Nahmen, which were offered instead of the trickers of Jörg Geiger, I will try the next time. Then a white wormwood, which was accompanied by a branch of sheep fur, instead of lemon peel. Nicely seen on the big iceball. But at least tastefully, the rather sweet liqueur wine could offer too little Peteroli. When we returned the offer to the usual turn, we had rejected it. I'm sorry. (Photo in the gallery) As planned, our selection of wines stayed at Sancerre and Mâcon Village in quiet alleys. In the further course, we have changed courageously to champagne and at dessert “joyed” the hostess among us a sweet Spanish natural wine that we enjoyed very much. There have already been a large part of the only offered, usually up to 6 common menus behind us, which we like to have expanded with the additional gear. The kitchen first greeted a cut of solid fjord trout that bathed in a non-broken celery foam. Dried brown butter ensured an elegant connection, a texture and a tempting scent. Use:Fjordforelle A few, but clear aromas, harmoniously combined and variedly presented, announced the course of Chef Thomas Wohlfeld, who personally spent the evening with his young talents from Carsten1972. The performance in the small, open kitchen has not damaged it at all. On red cabbage Macaron with pear cream, well balanced sweet acid game and textures liked. The tartelette also had fine crispy. The coarsely cut Tatar from Kleck got fresh and a light onion note from radishes. I remember a very elegant mettle. (photos in the gallery) Beef should meet us later in a different way. A combination of peanuts, which with Shiso and Cranberry brought both sharp and fruity acidic tips, closed the stimulating vines. (Photo in the gallery) Red cabbage Macaron with pear cream Later we were able to look forward to the self-baked sourdough bread, which had a large, not too fine crust and surprised us inside beside fennel seeds and cumin with pfefferic sharpness. Lined with butter and olive sand, the very good craft was indeed! The actual menu started with a fresh combination of gurke, whey and blueberry. Some do not like a cucumber; I have learned to appreciate them because the varieties can have interesting nuances from acid to sweet to nutty free from the aqueous core housing. I like cucumbers of ice almost like basil or paprika ice cream, so with this plate, which also appeared with inlaid but still crispy pieces. In addition to the delicious summer berries, which were also processed as a gel, Dillöl ensured that the plate does not shine too much into the exhaust. A chip, maybe buckwheat with Dill, contributed another mouth feeling. I noticed a strong saltiness that my Kennervehement is entering. Gurke, Heidel, Heidelbeer The next record we agreed. The trio of juicy white saliva, crunchy cabbage rabi and later poured intense crust animal Bisque had a great development of textures, temperatures and taste. Here too, a vegetable oil was occasionally reported “to speak” but the main actors always had their right place. Best matched 3 components kitchen. White halibut with cabbage rabies and cancer Bisque After the fish it was vegetarian again. Under “Fourlander Platte” I had expected a veggie from the south of Hamburg and ironically commented on the foreign origins of Melone and Belper Knolle. Now to remain linguistically in Hamburg: “Min leeven Udel, you smiet’s een Pudel!” Because the little pleasure policeman in me had no idea that it was a pleasant old tomato variety that owes his name to the somewhat flat form. Various variations of the beautiful nightshade were falling, at the top a large Baiser valleyer from the tomato water. Melone delivered additional sweetness and the shredded Swiss raw milk cheese should bring melting spiciness. That was to do to keep the sweet parts in the body. Well, a short jump into the kitchen, a phrase about the personal taste and has already been created with some flakes of Fleur de Sel cure. Four-country plate Belper Knolle melts on Elbtomate The passage through the meat department began with a raw Roulade. For this additional dish, the kitchen filled a small strip of solid Galloway meat from Friesoythe with mild acidic mustard seeds and garnishes both with plastered pork skin and gently massages Rhino caviar. Tonight I or the kitchen had a small salt problem; it was too good again. Although the Beurre-Blanc with Sake is of course a bit. In short and well, I didn't pick it up so while my counterpart was slept and audible. Rohe Roulade with Rhön Caviar But we did not stay long, because the next dish was pure soul food for meat lovers. After lean beef, the crusty pig farm naturally played in another fat class. Chawanmushi formed the base, Tempura beads with barbecue aroma the highlight of this Umami bomb. Only peas, despite the lonely caller from the Hannöverian desert, also processed here to gel and oil, not only provided visually “green” accents. Yummy! Pig farm, Chawanmushi, peas After so much sinfulness, we had earned a refreshment. It is not presented in the craft of old fashion, but untrained modern. A subtle crème of Red Shiso and a Grapefruitsorbet Lolli woke the papillas out of their pleasant mood. Refreshment, please click And rightly because it continues with pasture, of course by Odefey daughters: The breast piece juicy and full of poultry taste, only after my personal gusto to get through a tick. For that, blessed with a crispy skin. Where this had dissolved, the meat was unfortunately dried out by brittle heat. But that was only square millimeters and hardly broke the joy of taste. With green strawberries and their gel, the whole was very purist and seemed to fall from the scope of the previous kitchen style. But up to a part, a puffle rage with chicken liver and heart was served. Something herb, maybe love. That's funny, so good! And also the crusty skin chip with Kimizu Mayonaise and again strawberry. That was so delicious! The Pre Dessert from Sauerrahm, parsley and honey truffle was fresh, with a pleasant bitter touch, not too sweet and deserved a photo that unfortunately cannot be found. The last menu was a combination of surprisingly sweet red bees, chocolate ice cream (70% original beans) and apple in the form of foam and beads. Overall sweet; the Granny Smith only occasionally put tips. I would have expected more earthly comments, and I would also like to. But I am also a fan of the sweet fan as sweet. Red Bete, original beans, apple Unfortunately, the small craft does not offer cheese. I can understand this from economic considerations, but of course I regret it. But still AKW had not only one but two asses in the sleeve! Because as a small villain or rather a toaster that ended such a wonderful evening, chocolates from an olive oil sauce were initially offered, of course with the good stuff from Solinger dealer Jordan. A pleasant break through expectable sweet treats at the end. Olive oil Ganache And then there was a self-made Schokowaffel. I thought I and the first crisp bite seemed to give right. But no, under the dark cuverture, the doubts about dried fruity strawberries, suddenly salty and umami flavors developed as wonderful! In fact, it was again crusty pig skin that made this little genius stroke! Bravo! Chapeau! And of course: Great, great, great! Surprise! Surprise! Best mood and with great gratitude for this joint evening full of culinary delights, lots of wine and especially familiar conversations, we also went away from the crafts team and in front of the restaurant because I had to reach the last train. This visit will forever remain a wonderful and painful memory of my friend Rüdiger, who died a few days after our meeting.

“Bin is curious how to enjoy the craft!” This is how the critic Carsten gave me at the end of our joint Hannover weekend in 1972. After visiting the small star restaurant in the southern city, I can assure you: It's great! For a very short professional opportunity there was no time window for an equal day trip from and to Braunschweig or Bremen. From this need to make a culinary virtue, we agreed an evening event in the capital of Lower Saxony. A goal was quickly found, because not only the criticism of table notes made a creatively modern but still accessible star kitchen naturally await with crafts and in a relaxed environment. “And we were not disappointed!” In advance, communication was simple and informative by e-mail: Managing Director Tanja Funke responded to two requests by e-mail almost immediately, friendly and uncomplicated. I was almost expected to see that this is done; I say: Better from you than perdu... The summer had given two more southern days in the north and so I was quite warm when I arrived from the station at the inconspicuous shop line from the 50s after my walk. For this I had to admire at Lake Maschsee in Hannover, also beautiful. Secretly I had hoped that we would enjoy on the small terrace, but that failed that after the wet days before the wooden furniture in the cellar was well oiled from the next spring. Don't worry, the traffic-rich street is a bit away, but you're not sitting very pretty. Besides, I didn't want to disturb the ripe couple with dog that sat on the sparkling wine and the radiant serenity. So I entered the barrier-free threshold, but it wasn't quiet because host Ann Kristin Wohlfeld felt so friendly that I warmed up around my heart. Anyone who connects them with energy and a beam printed on the cash register is certainly not wrong. Sovereign, professional, honestly interested, and at the same time tireless kindness, she also came clear with the strong guest who appeared extra 30 minutes before the reservation to have enough time for the wine selection. For not only the two wine teeth mentioned above had warned against a certain tendency of the owner to experimental wine juices. Sometimes, but tonight should only belong to come, fall and enjoy. And this also succeeded because not only the boss, but also her service team has just learned the young woman, perhaps her colleague in training, but only at first something uncertain for me just fulfilled all the wishes. Here a friendly “clear!” governs instead of inflation “very happy!” The fundamentally clear design in the two small guest rooms contributed to the well-being driven by strongly colored art on the walls. Throughout the evening, not too loud music was played at my youth time, even so it makes a lively mood. That and one or two bells: My companion had also spun, because the thirst, as we know, is worse than a homewe. Wet terry cloths with a wonderful scent of lemongrass oil provided for external refreshment. Inside there was a soft beer, because the tea Sparklings from the house of Nahmen, which were offered instead of the trickers of Jörg Geiger, I will try the next time. Then a white wormwood, which was accompanied by a branch of sheep fur, instead of lemon peel. Nicely seen on the big iceball. But at least tastefully, the rather sweet liqueur wine could offer too little Peteroli. When we returned the offer to the usual turn, we had rejected it. I'm sorry. (Photo in the gallery) As planned, our selection of wines stayed at Sancerre and Mâcon Village in quiet alleys. In the further course, we have changed courageously to champagne and at dessert “joyed” the hostess among us a sweet Spanish natural wine that we enjoyed very much. There have already been a large part of the only offered, usually up to 6 common menus behind us, which we like to have expanded with the additional gear. The kitchen first greeted a cut of solid fjord trout that bathed in a non-broken celery foam. Dried brown butter ensured an elegant connection, a texture and a tempting scent. Use:Fjordforelle A few, but clear aromas, harmoniously combined and variedly presented, announced the course of Chef Thomas Wohlfeld, who personally spent the evening with his young talents from Carsten1972. The performance in the small, open kitchen has not damaged it at all. On red cabbage Macaron with pear cream, well balanced sweet acid game and textures liked. The tartelette also had fine crispy. The coarsely cut Tatar from Kleck got fresh and a light onion note from radishes. I remember a very elegant mettle. (photos in the gallery) Beef should meet us later in a different way. A combination of peanuts, which with Shiso and Cranberry brought both sharp and fruity acidic tips, closed the stimulating vines. (Photo in the gallery) Red cabbage Macaron with pear cream Later we were able to look forward to the self-baked sourdough bread, which had a large, not too fine crust and surprised us inside beside fennel seeds and cumin with pfefferic sharpness. Lined with butter and olive sand, the very good craft was indeed! The actual menu started with a fresh combination of gurke, whey and blueberry. Some do not like a cucumber; I have learned to appreciate them because the varieties can have interesting nuances from acid to sweet to nutty free from the aqueous core housing. I like cucumbers of ice almost like basil or paprika ice cream, so with this plate, which also appeared with inlaid but still crispy pieces. In addition to the delicious summer berries, which were also processed as a gel, Dillöl ensured that the plate does not shine too much into the exhaust. A chip, maybe buckwheat with Dill, contributed another mouth feeling. I noticed a strong saltiness that my Kennervehement is entering. Gurke, Heidel, Heidelbeer The next record we agreed. The trio of juicy white saliva, crunchy cabbage rabi and later poured intense crust animal Bisque had a great development of textures, temperatures and taste. Here too, a vegetable oil was occasionally reported “to speak” but the main actors always had their right place. Best matched 3 components kitchen. White halibut with cabbage rabies and cancer Bisque After the fish it was vegetarian again. Under “Fourlander Platte” I had expected a veggie from the south of Hamburg and ironically commented on the foreign origins of Melone and Belper Knolle. Now to remain linguistically in Hamburg: “Min leeven Udel, you smiet’s een Pudel!” Because the little pleasure policeman in me had no idea that it was a pleasant old tomato variety that owes his name to the somewhat flat form. Various variations of the beautiful nightshade were falling, at the top a large Baiser valleyer from the tomato water. Melone delivered additional sweetness and the shredded Swiss raw milk cheese should bring melting spiciness. That was to do to keep the sweet parts in the body. Well, a short jump into the kitchen, a phrase about the personal taste and has already been created with some flakes of Fleur de Sel cure. Four-country plate Belper Knolle melts on Elbtomate The passage through the meat department began with a raw Roulade. For this additional dish, the kitchen filled a small strip of solid Galloway meat from Friesoythe with mild acidic mustard seeds and garnishes both with plastered pork skin and gently massages Rhino caviar. Tonight I or the kitchen had a small salt problem; it was too good again. Although the Beurre-Blanc with Sake is of course a bit. In short and well, I didn't pick it up so while my counterpart was slept and audible. Rohe Roulade with Rhön Caviar But we did not stay long, because the next dish was pure soul food for meat lovers. After lean beef, the crusty pig farm naturally played in another fat class. Chawanmushi formed the base, Tempura beads with barbecue aroma the highlight of this Umami bomb. Only peas, despite the lonely caller from the Hannöverian desert, also processed here to gel and oil, not only provided visually “green” accents. Yummy! Pig farm, Chawanmushi, peas After so much sinfulness, we had earned a refreshment. It is not presented in the craft of old fashion, but untrained modern. A subtle crème of Red Shiso and a Grapefruitsorbet Lolli woke the papillas out of their pleasant mood. Refreshment, please click And rightly because it continues with pasture, of course by Odefey daughters: The breast piece juicy and full of poultry taste, only after my personal gusto to get through a tick. For that, blessed with a crispy skin. Where this had dissolved, the meat was unfortunately dried out by brittle heat. But that was only square millimeters and hardly broke the joy of taste. With green strawberries and their gel, the whole was very purist and seemed to fall from the scope of the previous kitchen style. But up to a part, a puffle rage with chicken liver and heart was served. Something herb, maybe love. That's funny, so good! And also the crusty skin chip with Kimizu Mayonaise and again strawberry. That was so delicious! The Pre Dessert from Sauerrahm, parsley and honey truffle was fresh, with a pleasant bitter touch, not too sweet and deserved a photo that unfortunately cannot be found. The last menu was a combination of surprisingly sweet red bees, chocolate ice cream (70% original beans) and apple in the form of foam and beads. Overall sweet; the Granny Smith only occasionally put tips. I would have expected more earthly comments, and I would also like to. But I am also a fan of the sweet fan as sweet. Red Bete, original beans, apple Unfortunately, the small craft does not offer cheese. I can understand this from economic considerations, but of course I regret it. But still AKW had not only one but two asses in the sleeve! Because as a small villain or rather a toaster that ended such a wonderful evening, chocolates from an olive oil sauce were initially offered, of course with the good stuff from Solinger dealer Jordan. A pleasant break through expectable sweet treats at the end. Olive oil Ganache And then there was a self-made Schokowaffel. I thought I and the first crisp bite seemed to give right. But no, under the dark cuverture, the doubts about dried fruity strawberries, suddenly salty and umami flavors developed as wonderful! In fact, it was again crusty pig skin that made this little genius stroke! Bravo! Chapeau! And of course: Great, great, great! Surprise! Surprise! Best mood and with great gratitude for this joint evening full of culinary delights, lots of wine and especially familiar conversations, we also went away from the crafts team and in front of the restaurant because I had to reach the last train. This visit will forever remain a wonderful and painful memory of my friend Rüdiger, who died a few days after our meeting.

“Bin is curious how to enjoy the craft!” This is how the critic Carsten gave me at the end of our joint Hannover weekend in 1972. After visiting the small star restaurant in the southern city, I can assure you: It's great! For a very short professional opportunity there was no time window for an equal day trip from and to Braunschweig or Bremen. From this need to make a culinary virtue, we agreed an evening event in the capital of Lower Saxony. A goal was quickly found, because not only the criticism of table notes made a creatively modern but still accessible star kitchen naturally await with crafts and in a relaxed environment. “And we were not disappointed!” In advance, communication was simple and informative by e-mail: Managing Director Tanja Funke responded to two requests by e-mail almost immediately, friendly and uncomplicated. I was almost expected to see that this is done; I say: Better from you than perdu... The summer had given two more southern days in the north and so I was quite warm when I arrived from the station at the inconspicuous shop line from the 50s after my walk. For this I had to admire at Lake Maschsee in Hannover, also beautiful. Secretly I had hoped that we would enjoy on the small terrace, but that failed that after the wet days before the wooden furniture in the cellar was well oiled from the next spring. Don't worry, the traffic-rich street is a bit away, but you're not sitting very pretty. Besides, I didn't want to disturb the ripe couple with dog that sat on the sparkling wine and the radiant serenity. So I entered the barrier-free threshold, but it wasn't quiet because host Ann Kristin Wohlfeld felt so friendly that I warmed up around my heart. Anyone who connects them with energy and a beam printed on the cash register is certainly not wrong. Sovereign, professional, honestly interested, and at the same time tireless kindness, she also came clear with the strong guest who appeared extra 30 minutes before the reservation to have enough time for the wine selection. For not only the two wine teeth mentioned above had warned against a certain tendency of the owner to experimental wine juices. Sometimes, but tonight should only belong to come, fall and enjoy. And this also succeeded because not only the boss, but also her service team has just learned the young woman, perhaps her colleague in training, but only at first something uncertain for me just fulfilled all the wishes. Here a friendly “clear!” governs instead of inflation “very happy!” The fundamentally clear design in the two small guest rooms contributed to the well-being driven by strongly colored art on the walls. Throughout the evening, not too loud music was played at my youth time, even so it makes a lively mood. That and one or two bells: My companion had also spun, because the thirst, as we know, is worse than a homewe. Wet terry cloths with a wonderful scent of lemongrass oil provided for external refreshment. Inside there was a soft beer, because the tea Sparklings from the house of Nahmen, which were offered instead of the trickers of Jörg Geiger, I will try the next time. Then a white wormwood, which was accompanied by a branch of sheep fur, instead of lemon peel. Nicely seen on the big iceball. But at least tastefully, the rather sweet liqueur wine could offer too little Peteroli. When we returned the offer to the usual turn, we had rejected it. I'm sorry. (Photo in the gallery) As planned, our selection of wines stayed at Sancerre and Mâcon Village in quiet alleys. In the further course, we have changed courageously to champagne and at dessert “joyed” the hostess among us a sweet Spanish natural wine that we enjoyed very much. There have already been a large part of the only offered, usually up to 6 common menus behind us, which we like to have expanded with the additional gear. The kitchen first greeted a cut of solid fjord trout that bathed in a non-broken celery foam. Dried brown butter ensured an elegant connection, a texture and a tempting scent. Use:Fjordforelle A few, but clear aromas, harmoniously combined and variedly presented, announced the course of Chef Thomas Wohlfeld, who personally spent the evening with his young talents from Carsten1972. The performance in the small, open kitchen has not damaged it at all. On red cabbage Macaron with pear cream, well balanced sweet acid game and textures liked. The tartelette also had fine crispy. The coarsely cut Tatar from Kleck got fresh and a light onion note from radishes. I remember a very elegant mettle. (photos in the gallery) Beef should meet us later in a different way. A combination of peanuts, which with Shiso and Cranberry brought both sharp and fruity acidic tips, closed the stimulating vines. (Photo in the gallery) Red cabbage Macaron with pear cream Later we were able to look forward to the self-baked sourdough bread, which had a large, not too fine crust and surprised us inside beside fennel seeds and cumin with pfefferic sharpness. Lined with butter and olive sand, the very good craft was indeed! The actual menu started with a fresh combination of gurke, whey and blueberry. Some do not like a cucumber; I have learned to appreciate them because the varieties can have interesting nuances from acid to sweet to nutty free from the aqueous core housing. I like cucumbers of ice almost like basil or paprika ice cream, so with this plate, which also appeared with inlaid but still crispy pieces. In addition to the delicious summer berries, which were also processed as a gel, Dillöl ensured that the plate does not shine too much into the exhaust. A chip, maybe buckwheat with Dill, contributed another mouth feeling. I noticed a strong saltiness that my Kennervehement is entering. Gurke, Heidel, Heidelbeer The next record we agreed. The trio of juicy white saliva, crunchy cabbage rabi and later poured intense crust animal Bisque had a great development of textures, temperatures and taste. Here too, a vegetable oil was occasionally reported “to speak” but the main actors always had their right place. Best matched 3 components kitchen. White halibut with cabbage rabies and cancer Bisque After the fish it was vegetarian again. Under “Fourlander Platte” I had expected a veggie from the south of Hamburg and ironically commented on the foreign origins of Melone and Belper Knolle. Now to remain linguistically in Hamburg: “Min leeven Udel, you smiet’s een Pudel!” Because the little pleasure policeman in me had no idea that it was a pleasant old tomato variety that owes his name to the somewhat flat form. Various variations of the beautiful nightshade were falling, at the top a large Baiser valleyer from the tomato water. Melone delivered additional sweetness and the shredded Swiss raw milk cheese should bring melting spiciness. That was to do to keep the sweet parts in the body. Well, a short jump into the kitchen, a phrase about the personal taste and has already been created with some flakes of Fleur de Sel cure. Four-country plate Belper Knolle melts on Elbtomate The passage through the meat department began with a raw Roulade. For this additional dish, the kitchen filled a small strip of solid Galloway meat from Friesoythe with mild acidic mustard seeds and garnishes both with plastered pork skin and gently massages Rhino caviar. Tonight I or the kitchen had a small salt problem; it was too good again. Although the Beurre-Blanc with Sake is of course a bit. In short and well, I didn't pick it up so while my counterpart was slept and audible. Rohe Roulade with Rhön Caviar But we did not stay long, because the next dish was pure soul food for meat lovers. After lean beef, the crusty pig farm naturally played in another fat class. Chawanmushi formed the base, Tempura beads with barbecue aroma the highlight of this Umami bomb. Only peas, despite the lonely caller from the Hannöverian desert, also processed here to gel and oil, not only provided visually “green” accents. Yummy! Pig farm, Chawanmushi, peas After so much sinfulness, we had earned a refreshment. It is not presented in the craft of old fashion, but untrained modern. A subtle crème of Red Shiso and a Grapefruitsorbet Lolli woke the papillas out of their pleasant mood. Refreshment, please click And rightly because it continues with pasture, of course by Odefey daughters: The breast piece juicy and full of poultry taste, only after my personal gusto to get through a tick. For that, blessed with a crispy skin. Where this had dissolved, the meat was unfortunately dried out by brittle heat. But that was only square millimeters and hardly broke the joy of taste. With green strawberries and their gel, the whole was very purist and seemed to fall from the scope of the previous kitchen style. But up to a part, a puffle rage with chicken liver and heart was served. Something herb, maybe love. That's funny, so good! And also the crusty skin chip with Kimizu Mayonaise and again strawberry. That was so delicious! The Pre Dessert from Sauerrahm, parsley and honey truffle was fresh, with a pleasant bitter touch, not too sweet and deserved a photo that unfortunately cannot be found. The last menu was a combination of surprisingly sweet red bees, chocolate ice cream (70% original beans) and apple in the form of foam and beads. Overall sweet; the Granny Smith only occasionally put tips. I would have expected more earthly comments, and I would also like to. But I am also a fan of the sweet fan as sweet. Red Bete, original beans, apple Unfortunately, the small craft does not offer cheese. I can understand this from economic considerations, but of course I regret it. But still AKW had not only one but two asses in the sleeve! Because as a small villain or rather a toaster that ended such a wonderful evening, chocolates from an olive oil sauce were initially offered, of course with the good stuff from Solinger dealer Jordan. A pleasant break through expectable sweet treats at the end. Olive oil Ganache And then there was a self-made Schokowaffel. I thought I and the first crisp bite seemed to give right. But no, under the dark cuverture, the doubts about dried fruity strawberries, suddenly salty and umami flavors developed as wonderful! In fact, it was again crusty pig skin that made this little genius stroke! Bravo! Chapeau! And of course: Great, great, great! Surprise! Surprise! Best mood and with great gratitude for this joint evening full of culinary delights, lots of wine and especially familiar conversations, we also went away from the crafts team and in front of the restaurant because I had to reach the last train. This visit will forever remain a wonderful and painful memory of my friend Rüdiger, who died a few days after our meeting.