"despite the mania for the inventiveness that overwhelms our ära, remains a place for a restaurant that can provide competent conservative high kitchen. this conservative taste seems to be the focus of bullerkotte, which brings together many of the characteristics of the current agricultural movement, without...explicitly identifying or boasting. bullerkotte could be described as trench stone for the first wave of German cuisine: to the earliest attempt to create a fine kitchen on basic German products and traditions. on the one hand, have the menu and the venue advertised. written in a curious idioom in which German and French chefs merge and intertwine, the menu of favourite German proteins celebrates like duck, ochse, huh and of course sausage, including blood sausage. overall, the dishes could be described as a little fleshy a ochsenfilet came to an example somewhat mysteriously from a whole, in-the-shell prawn, as if a freak tidal wave had unexpectedly fed meerese fruits into the butcher shop. in the 1990s, this multi-storey layering of different flesh reached its acme - and it still produces the same unfortunate result to awaken an initial feeling of wonder, followed by a feeling that a bowl is somewhat overloaded. many of the inventions of the cook prove a high degree of creativity. for example, the evening meal opens with a wonderful, memorable gurkenbrei, which instead of butter gives a lukedable sweet and criminal flavor to perfectly upgraded baguette slices. the bloodworst appetizer has a filling of the above mentioned protein pudding artfully rolled into puff bakery and accompanied by a micro-green salad, all to lift effect. also kreatiw, although somewhat less successful is the entenbrust and spaghettini combination, in which three perfectly made and exquisitely seasoned discs lawine their way down a swirl of pasta, all together with a tangy cheese tulle. probably it would have been more effective to integrate the duck and the pasta more effectively -- through the creation of a deen-stuffed ravioli- but the merit of the taste could not be contested. as already mentioned, the main courses in bullerkotte, modern tastes, somewhat balanced, with a large weight, giving the protein and somewhat perfunctory attention to the leads. both the ochsensteak and the local hun appeared on an este of mixed vegetables in a dark brown sauce that enjoyed a little too much soy sauce or similar flavor. Although the nice even spot-on and perfectly poached, they added nothing that is unforgettable for the overall composition. the chicken main course had been identified as a Tandoori recipe, but its mild and hearty European taste profile did not conjure any idea of india, while the aforementioned soy-flameed sauce diners led to ask if South and North Asia had been confused. bullerkotte offers a beautiful environment in the farms outside the industrial ruhrtal. the restaurant takes what seems to be a former building. interior decoration is back straight from the elegant 1990s. everything is tasteful, everything is deluxe- but everything is also beige. a whole house creates a cheerful ambiente, although the clientele could be characterized more than as a sturdy rural genie than as a city-slicker. bullerkotte ensures a pleasant country night. it would be wonderful to cook some of his admirable talents to a bit of updating both menu and envrionment, but in general the bullerkotte experience is a pleasant."
