"For some time, the beautiful patrician house was named The non-profits in Königsstraße, right opposite the Jakobi Church, a point of contact for fine spices and fine potions in a similar ambience. After the cinnamonery last year, however, had closed its doors, this great place was fortunately not long unused. Fortunately, the team around the restaurant Milestone also joined the culinary claim of the predecessor and wanted to ensure that no hole is torn into the fine dining offer of the city centre. Of course, the restaurant was also at the top of my regional culinary To Do list, because with such a self-confident name, I would also like to find out what is actually behind it. It is not a bad omen that, for example, the deputy chef of the former “Zimberei” has remained faithful to the house under a new name and direction and now wants to go the next step on the head of his chef career as chef. Outside view. Interior view. Interior view. The large rooms equipped with high ceilings offer many possibilities for designing a noble frame and ambience. This is also very well understood for my feeling to use and fill. Cubic lamps provide a pleasant illumination, as well as the high-quality and massive furniture for a clear line. This also contributes to the balance of gray and dark blue wall color, as well as the same color contrast with the chairs and armchairs. At the closing Christmas season, you have also found an appealing and not overtrial decoration with wreaths, lights and fir branches. I also remember that the ambience, due to the contrast of the noble seating areas in a slightly antique style with the armchair corners on fluffy carpet, creates both a noble, but also relaxed and unscrupulous atmosphere. The interior thus pursues a visible idea and is well matched for me. For the sanitary area, the restaurant uses the space belonging to the venue of the “jointers”. It is easy to find, however, due to the location in the basement, possibly the only one here not barrier-free. The large courtyard, which is adjacent to the back of the building, is also worth mentioning. Both large events and individual visits in the warm seasons, it offers enough space, green and tranquility. In the current season, however, the events are of course in the interiors and due to the early darkness, I can also not share any impressions. This early evening in November, a young lady and the owner, also very young, took care of the service of the guests. Already at the reception I was kindly greeted and could choose a two table in the empty place. During servicing, the respective corridors were very well described and additional requests on my part were also answered. In the course of the evening she continued to act with the ambience of appealing kindness and also asked the current satisfaction. I would have liked to have a little more attention, because as I sort my wardrobe myself, I always cared for the filling up of my waterglass myself. Of course, this is nothing dramatic, but in many other restaurants I visited, this “fine dining” area has been completely different and I cannot neglect the comparison. The menu of the milestone reveals with a la carte dishes such as “Ji Hao Lach’s Black Root Feldsalat Potato”, “Hirschrücken Bretzelknödel Maronen Preiselbeere” or “Kubismus Ziegenkäse Bete Pflaume Rosenkohl Meerrettich” an orientation that is common today, based on classic French cuisine, but these are modern and entic. In order to personally give me a good look at the quality and consciousness offered for taste, I decided on my visit to the possibility of a menu. For this, there is an extra page in the menu, where the individual courses are listed (appetizer, soup, intercourse, main course and dessert). Each combination is possible and individually priced between 3 6 gears. As I have often seen, I also asked with this menu whether I can choose a combination outside the row where the dessert is replaced by another appetizer or an intermediate. This request was unfortunately affirmed by the service team after consultation with the kitchen. My chosen 4 gear menu then hit with a price of 68,00 € to beech. Classically, the table top must not be missing at the beginning. Table top: Baguette (classic with pumpkin seeds), herbal salt, herbal butter, olive oil. This included two wheat baguette variants in classic form and supplemented with pumpkin seeds. Both were still nice warm and at the same time red, airy crust. The variant with the pumpkin seeds was liked by the additional bite, but also tastefully more than the classic baguette, which came a little fad. Unfortunately, a herbal butter had a refrigerator temperature and was therefore not spreadable. Tastefully, the herbs did not get to wear, but the salt content was very pleasant. The combination of the additionally served olive oil and herbal salt on bread definitely made more fun. After a short waiting period, the entrance to the actual menu gave a greeting from the kitchen, with which the kitchen set a first exclamation mark purely visually. Amuse Gueule: Pomelo Artichokes Tartar under Port Wine Gel Spiral with Apple Thymian Gelee and smoked duck ham. A “Tartar” of Pomelo and Artichoke can be found under a spiral jelly with port wine. To this end, hops of apple thyme jelly and pigs of smoked duck ham were fused. The tasteful idea seemed to be in a contrast of herb bitter pomelo and artichoke to the fruity sour apple and port wine, which adds salt and heartiness to the ham. Even if there were perhaps only the somewhat very sturdy jelly to be challenged by craftsmanship, the tasteful surprise of the optics could not be justified. For example, too little intensity was stuck in the jelly, so the only tasters were the crisp “tatar” and ham. Since the first-mentioned likewise came quite mild, however at least not an unpleasant bitterness. It was a pity, because there was more potential for me, but that was just the small start of the menu. The first official walk of the menu, corresponding to the season, turned around the pumpkin. Thus, all 3 most well-known varieties (butternut, Hokkaido and Muskat pumpkin) should contribute to this melange. “Kürbis Panna Cotta: Butternut pumpkin Hokkaido Muskatkürbis Kernöl Parmesan” The claim for an eager and creative look, which already started in the kitchen, has now also been impressive in the first appetizer for such a restaurant category. The “Wolke” from Kürbis Panna Cotta, in contrast to the jelly from the amuse, had a perfect consistency with durability but also airiness. Also tastefully the mild sweet pumpkin came to wear here. With crispy the Parmesan pumpkin core chip, a beautiful contrast was thus obtained in texture and taste. I had a sphere of pumpkin and Cointreau burst in my mouth on the indication of the serving operator. This “plopping” effect also worked very well. But again the gustatory impression could not stand there, because under the alcohol there was no taste for me. Unfortunately, the half-moon of pickled pumpkin is also present in the aroma, although it could again fall from the consistency with bite and creaminess. A pumpkin dust and core oil unfortunately grew up in the components without noticeable taste contribution. As with greeting from the kitchen, my palate could not be fully as pleased as my eye, since in particular the intensity, but this time something lacked the balance. From the next walk, I hoped for a little more of a whim for the taste buds, after the cold kicks, it should be a chubby warm soup. The celery cauliflower soup should be put in a winter picture according to the map with apple, cinnamon and lovage. “Sellerie cauliflower soup: apple cinnamon lovage” The expected temperature was already well hit. The foamy consistency could also be precipitated. Thus, the tasty connection of rich cauliflower and slightly herb celery came to bear in a good balance this time. The lovage oil also fits well with a suitable prism of ethereal character. The apple presented in the middle as a Tatar was flavoured with cinnamon and neither too raw nor too soft. Tastefully he had something of applesa and together with the less sweet soup there was a beautiful game that could be measured on his spoon after his own gusto. For me as a cinnamon lover, this one could even have appeared a little more clearly, but rather in the smelling cells he ensured the Christmas character. I also stayed with a vegetarian food at the intermediate passage that I now inserted. I was very interested in how the kitchen team Räuchertofu connects with gray scales, chives and alga. Unfortunately, I just forgot the otherwise routined handle to the smartphone camera here. I would like to apologize very much for this and therefore try to portray it particularly with words. The creative character of the menu found a new highlight with this passage. The Asian interpretation has already been clear with the reference to Nigiri Sushi. Instead of fish, the tofu was positioned here on graypes instead of rice. As we know, this petitesse, which was served around a “sea” of cut pitched oil, came in three modifications. One of them was doubled with mustard grains based on Tobiko Rogen and another specimen with an Asian spice paste made from lemongras, pepper and chili. There were four gel caps of black root, cherry, plum and sweet chili. My work started with the copy without topping. So I was able to convince myself of a good preparation of the tofu, which had a slightly crusty, scorched crust and kept the smoked character tastefully. The greypes also offered a successful podium with a good “grain” and at the same time creaminess both in texture and taste. My first combination with the cut liquor oil could also please, as it could withstand with the expectation. In the following piece with the “Senf Kaviar”, however, it unfortunately did not produce a tasteful difference to the unaccompanied twin. Therefore, I tried the combination with the Sweet Chili Tupfen, which was sweet but, unlike the “warning” of the serving operator, not really pikant. Unfortunately, the addition of the plum with the same chip did not provide a noticeable taste accentuation. Then to the third part with the Asian wort. Luckily, this had enough rage and stimulated the taste buds with citrus and sharpness. Compared to plums, the last connection with the cherries presented themselves in their fruitiness even more pleasantly. The pictures are the same again. Nothing could be complained about the goodness of the preparation. But once again the diversity offered was not entirely up. This is the impression of too much compelled creativity, but it seems rather superfluous. That’s how I liked the “Nigiri” in itself so much that the focus on a further Asian addition with then distinct aroma would have brought much more than this rather “semi-hearted” variety. For my personal conclusion of this menu it should be the fish option. This was a halibut that should also help corn, paprika and chorizo to create Spanish temperament. “Heilbutt: Mais Paprika Chorizo” The tranche of the halibut came, as almost expected, sous vide cooked. The resulting soft consistency is naturally more suitable for fish than for meat, so the more volatile juice is preserved. This also worked here, but still a crusty fish skin would have contributed to the fun again. The paprika gel with piedge and the baby maize with a slightly smokey character convinced of the very small additions in the image of the spirited, southern interpretation. The corn was also suitable with its tackiness as a good addition to the very soft fish. That's what the heald has done. The chorizo “Marmelade” did not remain too pale, but was also not too salty. In the end, it was only the corn cream and the popcorn, which tastes not noticeably after curry, which once again seemed somewhat wrong in the place. Because the sauce from the broth reminding of Beurre blanc completes the fish with white wine the taste image with the acid much better than the sweetness of the two corn components. That's why I left these two more and took Saucen's supplement from the attached box. Again, the conclusion is: basically a good idea and also good craftsmanship, which would have meant less but more tastefully. This premier visit to the restaurant milestone after approx. So, 2.5 hours his conclusion and left the following impression together with me. It is hardly possible to find a beautiful house in the very historic city of Lübeck, such as the building of the non-profits in which the restaurant is located. This potential of the premises has already been used very well and has found a suitable style that is both casual and fine. Here both the couple, the family party, as well as the business partners or best friends feel comfortable. The team at the service showed good performance and naturally acting courtesy throughout the evening. The small nuances of additional attention that can be found in comparable restaurants still lack perfection. The last words, however, are the most important impression for me, which of course applies to culinary performance. Over the 4 hearty corridors I chose, the kitchen crew offered a great deal of creativity, especially in terms of optics, and there was hardly anything that succeeded little. This optical anticipation followed, unfortunately, on the tongue more often less surprise and strength. Even though I had an idea from the compositions, this lack of intensity and courageous taste could not arise too often (e.g. at the amuse and the pumpkin walk). A sophisticated variant as in the sushi interpretation of tofu and gray puppies should have been given a focus on a few but tastefully clear. At the “more down-to-earth” celery, it was a cauliflower soup. Even in the case of the halibut, despite the sous vide dress that I prefer less, it would have been completely fit if the sweet corn components were to be used in favor of more sauce and possibly naturally left supplements. So the deduction in food and therefore also price performance is justified, even though I would like to conclude by stressing that I still remember the evening with pleasure and financially also not with great pain, even if the menu could not fully meet the 68 €. This is how visual aspiration and tasty truths for me do not yet match. So it wasn't a culinary milestone for me. However, the “Meilenstein” remains with the hope in my field of view that one might work on it."
