"Foreword What a comfortable situation, at last I can refer to an excellent evaluation of a Mistreiter for the framework conditions of our small meeting, PetraIO has done a whole job and, of course, also in the description of the gastronomic experiences this evening. My arrival on this day should not be a good star, the route options allowed me to choose between Pest, Cholera and – haha, Wortspiel – Ruhr; I decided to be the last one, I want the A40. “Bochum I come out of you” once sang a local barde, “Bochum I want to pass by you” I fled very soon at Stop and Go and 30 km in the reservoir, whoever has conceived the name “Ruhr Schnellweg” for this section of the route, either this person had a lot of humor or a pronounced slope to sadism. When I arrived at the restaurant, I had the frustrating journey of balancing luck, I gained one of the last parking spaces in front of the shops that are opposite to the restaurant, which are also available to the guests of the Gut Porz, according to the signs from 6 p.m. Breathing and waiting outside for First should be worthwhile, because after that amusing scenes should play out from the heading “Firmenwagen Tetris”, because in the village on the Düssel the K took place, its sign of the world’s largest plastic fair, which made room search considerably more difficult for the angers, as mentioned by Petra. Dynamically advanced and progressive men in Q5 or 5 touring, all seemed to prefer the same men's outfitter or at least a faible for the fashion line "Sparkassen Lehr, 2. Having a teaching year, perhaps this is also one of the unwritten laws of an industry that is completely unknown to me. The involuntary power of this very special species from the genus “Mittleres Management mit Ambition” in combination with the only still free parking space, which was so narrow thanks to the two adjacent, somewhat unhappyly parked vehicles that it was possible to get in, but it was impossible to get out after that, if you were not going straight ahead with an Isetta or Heinkel cabin, was very impressive. It should be possible to truly memorable insights into the soul of the German driver: to accept that the damn gap is simply too narrow for the salesman's dream from Ingolstadt and Co., even when one realized that the driver's door was opened only 5 cm wide. Within my quarter-hour waiting period, I have seen four completely exaggerated successful people failing this gap, my personal highlight was a Q5 with Bergheimer license plate, who wanted to be able to direct himself into the gap from his fellow, also very dynamically acting, as only panic beeps were to be heard from the park sensors. Those took his job very, very serious, in a slightly tied stance with extended arms he stood brightly enlightened by the headlights in front of the car, hecticly moving the head between the left and right side of the vehicle back and forth, had what from the airport, a picture for the gods with corresponding, loudly credential “HIER PASST Karsten, slow, HERE NOCH, WIRD ENG, stop! Rarely enjoyed a cigarette so and only a few minutes later, First and Lavandula should arrive, we were complete and were able to attack the evening. Criticism The day-old half-timbered house makes a well-maintained, proper impression from the outside. Moodful lighting sets the house in scene, a pumpkin to the left of the entrance door ensures a seasonal accent, a first glimpse of the map in the outcropping makes anticipation. Business driving inside, after entering, we saw the boss with a headset calling on a desk to the left, the pass and the kitchen are right behind, I went a few steps further through to make room for the service. A chef in classic workwear with black white carded panties, probably the chef, asked me kindly if we were already taken care of and turned the way after it was clear that we had reserved on the upper floor. One must like them, these historic half-timbered houses, friends of postmodern glass concrete bunkers are sometimes not enthusiastic about the Taittinger in view of the spatial circumstances and the local, visible love for decoration, apart from the fact that there is no knowledge here. I like it when it seems authentic and not as if one had looted the flea markets of the region on one or two weekends, which was not the case here, I felt very comfortable, despite the high operation this evening. Our table on the top floor was in an area that in the Porz estate was called "Old Kitchen" and our seven-headed round was actually lucky, because it was created for nice conversations. Unfortunately, however, a conversation was only possible with the sideman, Jens sat at the head end and with him was hardly to think of a normal conversation and were responsible for this, as I said, with no lack of intellectual resources. : The service was done by a routined acting lady around the fifty, I liked her natural, friendly and courteous way, so something is sometimes not so easy to find in and around Düsseldorf. I asked, since it was already half eight and I wanted to go home between nine and half ten, whether longer waiting times could be expected in the face of high-farming or two courses up to nine o'clock could be possible, what one was chasing calmly – and one should keep right, and how. A small Pils should become my modest aperitif, a Jever, the 0.2 litre to €2.60, first a cheerful prosit in our nice round, aha, Jens looks younger and more nicer in Natura than on his avatar portrait, which, thanks to sunglasses and euphoric grinning, can easily resemble a coke dealer or investment banker of the late eighties. : The somewhat chaotic card should be a challenge, I could have ordered at least 80% up and down, so appealing I found the offers. In addition, there was a recommendation card written with a green edding on a plate, not new but nicely implemented, the Düsseldorfer Senfrostbraten found favor with Jens. After Mr. Escoffier2 had so hymnically resümiert the Vitello, I actually wanted to step into his footsteps, but at the last second a Carpaccio, the change of the order was possible without problems, despite modern electronic ordering system with real-time connection of the kitchen. We ordered and only seconds afterwards came freshly sliced bread in the guest room with a light aioli on the table. The bread was wonderful, slightly warm and blessed with a divine crust, the light garlic mayonnaise tasted excellently, so I would like to enjoy the always feared classic “Brot with what to dip”. After that I was baff, because only about 10 minutes after our order, the appetizers came to the table and not only my carpaccio reaped the next “Ahs” and “Ohs” from our round after serving. Appetizer Carpaccio from the US Prime Beef – €12.90 Carpaccio from the US Prime Beef Optisch was a treat, I hope my photo will meet this circumstance. The meat is thin and immaculate, but still not as absurdly thin as just so-called “Edel Italians” like to prepare their often instinctive “20 grams of meat for 23 euros” Carpaccios. In the middle of a small salad arrangement, all around the river-cancer tails, a mustard sauce, roasted pine nuts, coarse pepper and a little finely worked cut liquor. I am actually not a friend of Surf and Turf, the combination does not add value to my terms kulinar per se through symbiotic aromas and who knows the story behind the classic Surf and Turf, that at the time it was only about the combination of the two most expensive dishes on the map. But how the mild must sauce linked the meat and the sweet lilac cancer was just delicious, the slightly salty pine nuts made a lot of fun and brought some bite into the dish. I enjoyed my appetizer with two more slices from the in the meantime freshly filled bread basket and was highly satisfied with every single component on the plate and only with the tasteful overall picture. From this Carpaccio, some Italians should cut off the one or other disc, apart from some variants with truffle, it was one of the best I could enjoy for a long time. Also from the round satisfied feedback, First praised his burrata, but now seems to remember acid tomatoes, Lavandula seemed very fond of her soup. And once again only 20 minutes after the cleaning up, the main dishes appeared at the table, all at the same time, all without a tadel, coordination with the excellent service and the performance of the kitchen on such an evening gives me the highest respect! Main Court Filet from Yellow Fin – 23,50 € Lugana Bulgarini DOC – 0.15l to 5,80 € Filet from Yellow Fin Tuna I would like to say to this photo first that I have not “tuned” the saturation in any way, the fish was as bright red as it is documented on the photo, the finest, best sushi quality. The smell was adorable, aromatic truffle without the penetrance often produced by truffle oil in the nose. In addition to the appetizing, not too tightly dimensioned fish, Linguine found herself in a light truffle cream as well as a small assortment of nicely toured vegetables stripes, a broccoli roasts and a fennelly aromatized, fused cherry tomato, which tasted excellent to me. I was very, very happy with the dish, also with pepper and salt you can handle here, the fish was a revelation, immaculate and aromatic, it was a pleasure to enjoy him enjoying delicious bites for bites, solo with a little truffle along with some vegetables, a Kleckser truffle cream, ach, I could have eat hours. The Lugana chosen by me was also anything but a pure fall, “soft, dry and long-lasting” promised the card and yes, that I can sign, also to the truffle flavors a perfect companion. I would have liked to swallow a dessert after the experience, but the time was pressing and I wanted to arrive at home at about ten o'clock. Seriously, I asked for the bill, EC payment without problems at the table, a tip I recently rarely gave as much as this evening and the adoption by our waitress was friendly and binding. Conclusion The kitchen of the Gut Porz has convinced me very much. I could hardly believe reading Petra that the house recently participated in an RTL Gastro production with Rach. If I had known that, prejudice might have disappeared. Regardless of whether goods or implementation and craftsmanship, my two dishes were an absolute poem at the price called, the price performance ratio I would like to describe as outstandingly good precisely because of the proximity to Düsseldorf. The service was in nothing, I rarely experienced such a good coordination between service and kitchen. Special wishes were not a problem and you always had the feeling to be caressed. I liked the ambience, unfortunately with full utilisation a touch of sticky on top, but the large ceiling fan provided a remedy here. Tip for friends of the department! Cleanliness I would like to call immaculate, everything was dust-free and very good in shot, and this is certainly not easy in view of the diverse decoration. I wasn't here for the last time, I was more than positively surprised! P.S. To all those present thank you for the amusing exchange, as already privately written, I would have liked to have stayed longer, but a Monday evening is a conceivable doofer time for such a meeting, I hope very much, we can repeat this soon!!!!"
Bert
