"For Saturday 5. In October we agreed with Ryanair and his wife in the Basil. As always, we drove with the taxi that worked smoothly and quickly. The reception at the restaurant was always warm. The lady at the desk checked our reservation and led us to the table. Our roommates glow us and point out that this time they arrived more than we did. I was lucky to see the 78-page wine card at home. Our ordinary champagne Bollinger was not listed. A bottle of Roederer was right to us as an aperitive. Roeder The short-haired blonde service power on our plate two dark small rolls and a half slice medium bread. Our lady from the service made an excellent work, almost omniscient and consistently friendly. Everyone has a small bowl with salt butter. Bread The amuse consisted of a bargain beef fillet, medium rare, a few cups of apricot jam and a fruity crème. nausea My appetizer, the beef tar “Greek style” with goat cheese, Espuma by Tsasiki, and some tomato rice was well cut so that you still bite, a large and very harmonious appetizer to my taste. Tartar My wife had a lot of bad luck back with her sous vide garden deer. The meat slices were dry and hard. Deer pine As an intermediate dish I chose the scallops with a Cous-Cus and Crustacean foam. On my plate were two spruce samples of shells, very well fried and juicy. My main dish should be the fillet of Angus-Rind with Sherryjus, pumpkin and mushroom supplement and some turbid potato puree. The previously asked Gargrad medium rarely was perfectly met. My Jus was so strongly salted that I needed a good liter of water at home to sell thirst. Tastefully it was exactly right and seasoned the pumpkin pieces very harmoniously. Angus-Filet I was the only one who was still a dessert, the coffee-crème Brûlée, unfortunately again suspended here with the plumbing lamp. Dessert advice and tasting of wine and sparkling wine are competent and inconspicuous. For appetizers, my wife had asked for an early break, but only took shoulders. Instead we were recommended to a Greek! Red wine. The indication that the winemaker has learned his craft in Burgundy and the award of our friends who already knew the wine scattered our mistrust. It was really a good recommendation. To the main course I had chosen a Riesling of Schäfer-Fröhlich. My wife and I are fans of frightening acidity at Riesling. Our fellow citizens were afraid that it could be too much of it. Our wine consultant made it clear that the 2016er was the poorest, who had the youngest, but he was certainly a good compromise in 2018. Hit the black. White wine"
