"My old criticism is over 2 years old, so it's time to give a qualitative water status report again. Sunday, 10. September should go back to Sutthausen, to the wild Triebe . Ms. had wished for your birthday and I liked it. By train and our bikes it went to Osnabrück Altstadt and from there 8 kilometers to Sutthausen. Shortly after 12 o'clock, we stood again in front of the former Sutthauser railway station in 2017. What Volker Johannes Trieb created here is for me personally a most beautiful place in a very wide area. In the Künstlergarten the artist's studio and residence, in the railway station building then left the gastronomic operation and right further studio and exhibition rooms. In its entirety this is simply a magnificent eyewitness. And because it is so beautiful here, I will design my latest criticism as a kind of picture arch, because the ambience and the design concept are inseparably part of the wild shoot, as well as its kitchen. At the entrance you turn left and stand outside By entering the completely empty and newly built building. The guest room is determined by uncoated brickwork. Furnishing is kept in solid, natureally oiled oak. One takes place on very comfortable chairs and leaves the eyes through the guest room for 10 minutes. Actually, the guest room is part of the exhibition space of Volker Johannes Trieb, everything has reference to the artist, even to the window-simses, still workpieces of him. The service received us and immediately ordered us a reservation for a table for 2 persons. We were led to a table on the window, which was actually intended for 4 people. The view went to the terrace lying in front of the house. On the simply covered table of oiled oak, the presentation of the drive continued even water cups and wine glasses are individually made by the artist, or engraved The maps were sufficient for an aperitif request. The day was my wife's birthday and so we asked about the current house aperitif. This should be a prosecco cast with homemade blackberry syrup. This was then served to us. That was delicious, even if I thought it was not just blackberries from which the delicious syrup had been prepared. I believe that strawberries also contributed to the aroma. It was leaking anyway. For the aperitif, the service served a first greeting of the kitchen. Rosy salt, a beaten salt butter and a herbal cucumber cream were served us, with a very good sourdough bread, baguette with onions and another variety I don't remember, as well as two small loaf bread. We had ordered now, and I let my view pass through the guest room. From my place I could look into the open kitchen. There was a lot of driving. Chef Hanna Börger had a good job with her crew. For the first kitchen greeting served as a tomato carpaccio, one can also call it a tasty tomato salad with a good vinaigrette came the white wine chosen by the birthday child A 2013 white burgundy by Dr. Loosen from Bernkastel an der Mosel. In the map was the year 2015, but we were not evil over a two-year-old white wine. My wife, fortunately, shares my love for mature white wines. Here again a detail of the drive 's art The cooler was naturally potted. Woman immediately asked about the price, all the products of the artist in the guest room are also commercially available and I began to consider how high the bill would be. Luckily, we wanted to return to Rheine by bike, which would very restrict the scope of the possible shopping tour. But if you are there with the car, you should make sure that you can pay everything when the better half starts shopping decorative items. Ms. swore in the offer, fortunately the service soon served the appetizers, for both of us the same dish cold smoked salmon, cucumber, baby mangold we had ordered ourselves at the beginning. There was something missing, the mangold, the service did not announce this either. Gurke was there, in the form of a really fine cucumber salad, whose vinaigrette was produced with unground mustard. To this end, a white foam made from yogurt, which could have at most one optical purpose, because the taste was minimal. But it also did not interfere with the consumption of the very good salmon! It must be smoked fish. Perfect in salt content, perfect in smoke aroma. Very good! The missing mangold was then forgiven, as was the tasteless foam. The main courts went like separate ways. My wife stayed in the water with the fish and ordered cod, Rieslingsauce, tomato risotto, mushrooms I was allowed to taste from the risotto, which was very good. Very light al dente, perfectly tasted with tomatoes. Delicious. Ms. also picked up the thumb for the other ingredients and enjoyed her course visibly. So to me, shoulder of the Osnabrücker pork, pointed cabbage, Mirabellen, creamy potatoes served separately as all dishes served in very individual pottery by the artist even more jus, the ram potatoes and other nicked cabbage Lots of butter had created an extremely spicy stump where you had to be careful not to eat too much of it. The fried cabbage was briefly swung in butter, served with some caraway. Good! The whole thing was then crowned by a few slices of shoulder brats, which was juicy, and came to the plate with a cracking crust. Fine! Clou, however, were the slightly acidic, hot swung Mirabells and a frying youth to kneel down. I served myself several times at the attached pot with extra sauce....this was excellent. We were pretty tired so we ordered a common dessert for espresso as sweet little things for coffee it is indicated in the dessert card. To take it forward, so small is the served portion not, it is easy for two! There was a mangosorbet, quite acidic, for my wife. A quark mousse with rene cloves and peach for me, two mini-cubes, for each one, a piece of very good cheese cake, divided, fresh fruit, as well as a piece of chocolate with the molecular weight of U235! My wife was not willing to share this and pause for her honorary day! Dessert plate like espresso cups again served in special ceramics. Then we went through our birthday lunch. And I can come to the conclusion. The service acted as well as the kitchen. The young man who served us mainly did this with kindness and joy, was always ready to answer my detailed questions about the dishes and drinks or to convey the information from the kitchen. Thank you for the time when we were very well disposed! Ms. Hanna Börger has well-organized her kitchen. This is not a star kitchen, but a very ambitious German, regional and seasonal cuisine that makes joy. And just here in the wild Triebe it is true that for the overall impression never only the kitchen counts alone. And what Mr. Trieb and Mrs. Börger have set up here in the old station of Sutthausen seeks in its entirety within a wide range of his likeness. There are more demanding kitchens in our region, or even more noble locations, but in combination of all factors, the wild shoot alone is in its quality! Simple and beautiful! Once a year, I have to go there!"
Siegfried
