"The name Faber has weight in Bad Kissingen, the old fine food dynasty could be called a slightly augence-winning laconic as the “Käfer” of the small town. And looking at the website, this impression will also be looked after outside, proudly one boasts a small handful of prominent guests who have lost themselves to Munich's street in recent years. But one has also to be proud of one or the other, because what one touches has usually also success, in addition to a well-running catering business one has been operating in Kissingen for many years two branches with various fine food items and own butcherries, which leads alongside meat from the region noble gourmet meat from all over the gentlemen's countries. A lot of the fine food selection comes from its own production or has regional reference, which is agile, in-house marketing at many levels is modern and contemporary and although you do a lot of things right here, this is a hint of “glossy” to me, even if you always try to underline the tradition, a look at the website might let me guess what I mean. In the two shops, I was regularly a customer and covered myself with treats, for example, in order to sometimes painfully sound vegetarian dinners in my cure etablissement culinary something. In the branch in the pedestrian zone, I liked to eat one of the small daily dishes or – even much better, I was fed with a bad conscience by the “Lunch Buffet” offered at the Ostring, which revealed the best price of an All You Can Eat buffet, which I usually always had, at a great distance, which I could ever experience. This buffet had it quite in itself: Whoever had the idea, the author of these lines among others, crispy brunette with divine cumin jus, homemade latencies and warm apple strudel with vanilla sauce in the finest conditor quality as part of a “(Fr Iss so much you want to make buffets” that it was not possible for me to make the door so much This branch on the Ostring has been transformed for some time on Wednesday and Thursday evening into the latest Spross of the Faber Gastronomy projects: The top-positioned “Faber Steakhaus”, harmoniously led by the exaggerated recent spross of the current working generation of Fabers, Thomas Faber. Those who seem to really live and love meat, the training as cook and meat ommelier has long been behind him, and at the moment he seems to focus entirely on the topic, under the name “Dexter Rind” there is currently even a breeding of his own under the best, natural animal welfare conditions, the maximum hipster-compatible high-gloss prospect convinced. The unorthodox, according to his own statement, owed to the well-being catering business, opening hours of the Steakhaus on only two days of the week prevented me from looking for it at the beginning of my stay and so I was happy all the more for the evening described here. It should be an early one and it should not be the only one... farewell dinner with three lovely spamates/in the last week of my cure and all at the table were rejoiced unisono thebisch on a good piece of short-fried meat. My very short-term telephone reservation on weekends had been done by gottseidank “just yet” as the friendly voice at the other end of the line let me know. Hurra, I didn't have to drive, the short driveway found a usual relaxed end, because the parking lot at the house offers plenty of pitches. I was looking forward to the guest room, which I only knew at daylight on the occasion of the lunch buffet mentioned, and at this I felt the concept as coherent: just a stylish mix of bistro, butchery and fine food shop with Vinothek but the whole evening as a noble steak house? When we entered, I realized that the Lord had not exaggerated with the Italian accent, until the last place was the guestroom filled and I was positively surprised how well the room was. Warm light and a colour and material concept that is inherently graceful in architecture immersed the space into an inviting basic mood, and an excellent air quality was added, I find there hardly anything worse than sticky, crowded rooms. Pleasant audience with a slight slope to the blow of “laughing money adel with Paul Shark quilt jacket”, yet a very organic mix with barley seeds in the majority and thus far away from comparable, guests-related atmospherically unbearable Munich or Düsseldorfer Schickimicki Steakbuden. A welcome at the entrance, behind which the wardrobe is located in a wind tunnel, did not take place immediately due to the well-stocked restaurant, but after a few moments of viewing we were then kindly greeted by a young lady with Asian trains and guided to our reserved table. The view of the meat counter at the right, in which beautifully pared cuts are waiting for customers who can choose different breeds from different countries and a Australian Black Angus Rib Eye Dry Aged T Bones and Irish Lamb Carree, then takes weight as usual. Steakheaven The table culture at first glance is unspectacular, but convinces with noble materials and tasteful design, I liked them well, although I belong to the “old-fashioned” tablecloth advocates. After a reasonable time, first drinks were asked and tipped into the electronic helper, we ordered aperitif and water and studied the manageable map. This is not to be found online anywhere, therefore for all maps Junkies like me here a small service upload as a guarantee for a small little Carnivores Short break: Amuse and Aperitif The selection of aperitifs is to be described as extremely mainstream, something Campari, some Lillet, Aperol and, of course, the still inevitable Hugo, and bottles of wine from the region, champagne only in the region. Hugo? I had not been drinking for the years, and since I had only been able to roast alcohol during the cure in strictly dosed dimensions in order not to torped my take-off plans, I would like to have myself appropriately trimmed from a vehement insisting pforzheimer at the table to such a one and should not regret it, perhaps a tick too sweet for me personally, nevertheless a well-tempered treat and a basis in parallel. With the aperitifs, a small amuse was handed, in rectangular wooden naves a coarsely cut steak pepper mix, coarse sea salt and an extremely tasty herbal butter came, with a selection of very aromatic and fresh focaccia, ciabatta and rye baguette, good olive oil and a rather medium-pretentious balsamico – you can do everything like this, but surely get no chapter. Starter Spare Ribs, reverse grilled – 11,90 Wedge White Beer – 0.5l Spare Ribs Spare Ribs have always been among my favorite BBQ classics, varied recipes and over a long time perfected preparation methods guarantee good luck at least at home's stove. To cook backwards, in the interest of delicate, bone-dissolving meat, Ribs offers the legendary “3 2 1 method” in BBQ circles, a combination of hot smokers (smoken, dampen and then glazing in a slightly increased heat is my favourite, and I am pleased about the “reverse grilled” as a reference to the dish on the map. And I should not be disappointed, even if the portion (approximately half a rack was visually somewhat tedious, so it came up on its huge slate bed and under its careless onion decoration, but as the bones emanated and in view of the heavenly fragrances that flooded the whole set in my mouth spontaneously true floods of digestive juices in motion. The Rub and the BBQ sauce used went in the Asian direction, not Hickory, not honey, but rather classic Teriyaki notes dominated. The flesh was so delicate that it was not necessary to cut it, nor to bug it in the mouth on a bone, because it was mostly glittered in the hand as soon as one pulled on one. What should I say, mischievously presented but for itself an absolute high pleasure, correspondingly satisfied I cnabbled before me, all jealous looks and comments routined played triumphally ignoring. The only point of criticism is that of all the esteem of the bid, especially for Franken stramme PLV: 12 Euro for half a rack rib, without any addition or elaborate presentation, is already an announcement, reverse grilled back or forth, it would have liked to be 50% more on the plate; or the price of the seven to eight euros. To such a passage I do not need wine, my choice of a white beer of a local brewery was shown as good ones, the fresh fruity, hot notes of cold beer with the sweetheart of rib sauce were a dream. Hauptgang Tagliata, 300 grams – 25,90€ 2015 Primitivo di Manduria DOC, Apulia, Italy – 0,25l Tagliata mit Parmesan Rosmarin Fries und Chimichurri The main dishes should come gottlob at the same time, otherwise I could have prevented hand-resistant attacks on my plate only with difficulty, the subsugared “Ach, I cannot make an appetizer.” Fraction at my table had now eaten the second bread basket empty and reacted with ecstatic happiness to the delicacies ahead of it. My Tagliata came as expected on a – a little spicy – bed of Rucola, when topping was decided to be the coarse pepper mix known from the amuse, on top of the mandatory parmesan, which I thought due to its mite but for Grana Padano. A confined cherry tomato and some rosemary branch were used as decorations, and the classical chimichurri, as well as Parmesan rosemary pommes, in separate containers, were also found on the plate. The well-placed meat, cut into quite thick slices, was served as ordered medium rare (and yes, so for me medium rare looks, many cooks seem to consider the “rare” rather as a friendly linguistic marginal note than the binding definition of a cooking point and convinced with fine bite, beautiful grill note and a pleasantly strong beef taste. Tagliata Beauty Shot : The accompanying Pommes Frites were apparently provided with dried rosemary needles and finely grated parmesan after fried, and again briefly congratulated, the whole very tasty, even though this is a bit dry, even in the hot state. Since the balsamico disappointed me (it was the simple one of Bertoni, from this brand I like to buy the more high-quality, which is in turn great I used this somewhat more economical and I kept myself – italophile Tagliata purists will shout up – in terms of sauce rather to the chimichurri, because this was really grandios, not too oily, not too spicy, wonderfully balanced and solid. The well-tempered Primitivo was awarded with all the components of the dish, fruity and spicy with aromas of cherries and plums, he was well prepared for the Umami large attack in person by well roasted beef and salty cheese, I slept a bit between some bites and rejoiced at a successful main course and at the appreciable satisfaction of this restaurant in me. Cheers! Dessert Sorbetvariation – 7€ Sorbetvariation Actually, I was already well saturated, but the evening cried after a worthy conclusion and so I let myself go to order something from the spicy dessert selection. Again on slate came three quite lush balls of vanilla ice cream as well as raspberry and lemons sorbet, dubiously decorated with deco-fitting fruit firlefance. Even if there are slight deductions in the B note for the tacky orientation, there was little taste here: The vanilla ice cream wonderfully creamy with a delicious vanilla note, naturally graceful on the tongue. The two sorbets in the consistency also exemplary, not in the approach kritallin, tastefully intense without artificially acting. In line with the demands of the House, I would like to state that all these were homemade, but here I am sceptical. On the one hand, there are excellent convenience products in this segment, which can not be distinguished from one or the other home-made, even with an experienced tongue, and on the other hand, the costing is surprising in relation to the appetizer. But that should not stop the mood and the enjoyment factor this evening, it was laughed and we led excited conversations, all accompanied by a music painting that is very pleasant to me personally (First doesn't write at the moment, so I can bring this suggestion for his Modern Talking Running Gag yes and imitators don't count... Just before leaving the restaurant, Thomas Faber demonstrated his business viability again. We live in times when ceramic grills have a big business cycle and this circumstance has also arrived in Lower Franconia, so Faber has added such a range: in the BBQ scene a classic, the “Big Green Egg”, a medium size grill with a certain cult status. But this information, of course, wants to be brought among the people: said, while the Italian Oberkellner woke up the big green grill trump in his stand on a roller car from table to table (and at the same time used one of the most dignifiedly proud gestures, as if he had had been able to carry the Pope himself in the havared Papamobil about the bounced Petersplatz, The proud Grill Schubser brought us after this amusing intermezzo next to the bill a small bag as a small gesture from the house, some noble variant Limoncello, was ok, but unfortunately not cold enough. The payment could easily be done at the table by EC, it went out into the bitter-cold Bad Kissinger Night and we agreed: Nice was! Conclusion The main actors, the steaks, were in preparation and tastefully without fault and tadel and of the best quality, certainly the main thing in a steak house, especially in at least regional context somewhat elevated price class. Supplements such as the Chimichurri made a lot of pleasure, slight weaknesses in the dressing or in details such as the slightly dry Pommes frites or the spicy, pale rocket lead to easy depreciation and thus to still very friendly 4.5 stars. The service was basically good but impersonal, and in addition the electronic ordering system owes something inflexible, which was the coordination of orders, for this in total just 4 stars. I would like to see the ambience through the music bonus at 4 stars, the table arrangement is somewhat too narrow, yet a space with a feel-good potential. I would like to see the price of performance ratio at 3.8 stars and therefore have to round up to 4, not a bargain and even no abscess, you get something for your money even if the Spare Ribs left a thread aftertaste in the calculation. For all meat lovers in Lower Franconia, the Faber Steakhaus is certainly a good recommendation, even if you are accustomed to other prices on the villages, but which village inn is already served on request tomahawk steaks of noble cattle, with which you can impress with your loved ones or friends?"
