"A few months ago I reported our first visit to the new Verler Kochwerk. After some time went to the country and we were looking for a crowning conclusion for our 3 weeks holiday, which unfortunately ended, the choice was quickly made. A call and reservation for 4 people was perfect. After the cordial greeting of the boss Tina Di Maria, who also took off our jackets, a boy brought us to us. Since we were somewhat earlier than usual, we could choose between different tables. The service asked if we drink something directly or an aperitif in advance and order a homemade apple ginger mint ice tea (4.50 € , my wife and the children. I chose a soft campari soda (5, € and a bottle of water (Viva con Aqua – according to 0,75l 6, €). Apple ginger min. As mentioned in the last report, the map is built in menus that change seasonal. In the meantime there is also a small additional bistro card with constant dishes. In addition to seasonal pruning menus (Pfifferling cream soup, scalopps with risotto, pink roasted calfs with plums and potato plums, cream broths with blackberry sorbet and champagne espuma – 4 courses € 48.60 per summer almond menu (Marinized calfs, contrasted lambs) All dishes can also be ordered individually. This was also enough choice for us and so my wife ordered the Pfifferlings menu in 3 courses (without the mussels and with the almond cake instead of the cream brûlée. The two guys shared Bruscetta as an appetizer from the bistro card and decided to the main dish for both the duck breast of the summer menu. The dessert first left the two open, but later decided to share a cream brûlée. For me it should be the scallops with the whipped cream as an appetizer. The cod had done it to me as a main dish and to Dessert it should be the almond lobes for my dear wife. The subsequent advice that wine should be for dinner, I would like to have a little more detailed or perhaps a sample swallowing of the wines concerned, but at the end, that is, with regard to the remaining service of the evening, at a high level. My wife chose the originally made recommendation, from which I unfortunately no longer remembered that he was white and did not tear me out of the chair during the subsequent process of my wife's glass (he tasted very well by the way. I chose a cuvee from the Sauer Wine House from 2016. With this choice I could live very well and regret a few swallows that I had made myself available today as a driver. Sauer Alsdann Restaurant also came a small deck with homemade bread, Fleur de Sel and a bowl of olive oil. (does not suffer from the usual homemade butter variations – I like to remember a lemon pepper variant . The bread was fresh and airy, but had a small yeast taste and was somewhat too little salted (but the Fleur de Sel . Finally we did not want to stop with dry bread, where delicious appetizers arrived. And these were also served after a manageable waiting period by the boss and the young. The Bruscetta came to the table on two plates. Both parts were still very prosperous and the descendants were now quiet and plastered the offer with great joy. I could even taste my wife's cream soup. It was wonderfully aromatic hot and creamy, with lots of fresh pipes. I started grunting when a fourth gang wasn't good. But after that, my capacities were overwhelmed. By the way, there was not the slightest crunch on the teeth in this and in the other Pfifferling dishes, so it should be different (I had in other locals – regardless of the price). Outside a light crust, glazed inside. Unfortunately it was only an appetizer and 3 of the delicious dishes had to be enough. There was the Risotto. I'm a real Risotto fan. Unfortunately, I usually have to prepare it myself, because it has virtually nowhere this special mushroom in combination with enough bite. That was hit perfectly. There are many pipes (but you don't see it on the picture and take a sauce on the plate. I was thrilled. The 3 pieces of zucchini looked pretty, but the dish itself didn't need them. With the main courts it was about moving it forward at a very high level, with this being only for the others at the table, not for me. For instead of my cod, the same judgment came for me as for my wife, the calves. My somewhat perplexed facial expression caused only a very short confusion in surgery, which apologises many times and returned the wrong food to the kitchen. A little later the boss came to the table, also apologized for haste in the kitchen, preparing the cod and brought me to a homemade Clementine Sorbet (very delicious. Clementinsorbet For compassion, the others did not have much time with regard to the dish they served but at least that I could taste. The calf juices of my wife were very delicious (yes, I wait for the comments). The duck breast of the guys was nothing. The best is the vanilla carrots. That was really perfect. The carrots themselves already taste with beautiful own taste, a light sweetness and then the vanilla. In the end, it didn't last until I had my main court. Only the optics let the water go into my mouth. The fish was extremely juicy and fell slightly in glassy leaves. The almond crust is not too spicy, right on the fish. The potato bread with very small pieces seemed to be a bit too hard at first, in retrospect, I think he wasn't so good. To do this spinach and melted cherry tomatoes and a light sauce (with, I guess to put some estragon. I order the whole thing right away. After the main courts, we were no longer so sure whether we had not used our capacity for dessert. But sometimes you just have to go through, life is not a pony farm. Almond pancakes The cream brûlée of the children (at the request of the service and during the protest against the offspring without champagne Espuma had disappeared despite already well filled bushes. The almond tart with the peaches and the peach sorbet was not only pretty, but also delicious. Only the physalis (which here is suitable for decoration, for example, because of the colour). The espresso that was delivered perfectly in time was also as it should be. When we finally broke up, Ms. Di Maria helped us in the jackets and we were very friendly. Conclusion: We had a wonderful evening with excellent food, for which I would like to give 5 stars. Nevertheless, I hope to improve wine advice. And in the price class I would find a small amuse owl, not only the unfortunately somewhat disappointing bread with olive oil. You should also like to make the portions smaller. I would like to commend once again the handling of the incorrectly delivered food. That was very good from my point of view. We'll be back. From my point of view, the cuisine is currently the best restaurant in Verl."
Han
