"We had chosen a nice weekend for another summery culinary cycling tour in Münsterland. Far over 35 degrees were announced for Saturday arrival and Sunday departure by bike. Puh, but the internal-familiary meeting showed, yes we do now, we would have liked to talk about rain. So it went again by bike on the trip to the southern edge of Münsterland. Holders are already part of the Recklinghausen district and are politically part of the northern Ruhr area. Correspondingly, the approximately 80 kilometers from Rheine via Billerbeck and Dülmen were according to holders. We were there for early evening and many refreshments. This second visit to the Ratshotel in Haltern after July 2019 was not insignificant to the initiative of my wife. She was much more foul than I was after our first visit. But of course I wasn't unhappy about her proposal and I liked to join it. So we easily reserved a table in the restaurant and a room for the subsequent night. The rooms are beautifully renovated and offer good comfort for an overnight stay. For ambience and other things I refer to my review from July 2019, in this review I want to devote myself to the menu of Daniel Georgiev and his team. As I said, we had chosen the probably hottest weekend of 2020 for this bike tour. Upon arrival, the service covered tables outside and we asked if we could eat outside. The Ratshotel has an outdoor area only towards the road, in front of the entrance. The young man could not promise us, but promised to explain. When we then showered fresh and came down to dinner in an appropriate state for a star restaurant, then we were offered a beautiful table for two outside, thank you for that! It was still far over 30 degrees just after 19:00 and so a bottle of water was first ordered, there were a few more in the evening. When the bottle came with the cards, we ordered an aperitif, my wife as often a Cremant de Loire brut, just as with me a wormwood When enjoying this aperitif, we dedicated ourselves to the cards and ordered a selection for us from the maximum 9 courses offered, then with me there were 7 courses, with my wife 5 courses. The selection can be viewed on the HP, in addition to the menu, there is an a la carte offer that can also be combined with the menu without any problems. However, the portioning of the offers from this card restricts ordering over the classic 3 gear size. In the evening of 8. August definitely did not offer menu items an option for my wife and me. For the first half a wine was ordered by the close. The Weißburgunder should be able to accompany the first courses well. Already for aperitif, the kitchen served an extremely well-established foccacia of the neighbouring bakery and an olive butter and a fresh cheese cream. These two, of course, suffered under the prevailing tropical conditions after a very short time. But even without this, the bread was a nice impression on our menu. Daniel Georgiev welcomed us in parallel to serving the wine bottle once again in his restaurant with a beef tar, that with carrot chips received very tasty crunch. The Tatar had not been further refined, it was cut, not grounded, fine! Just a little paprika mayonnaise came up to the chips. Perfect cold kitchen greeting for this evening. One more ticking better, but that is only to return to a personal preference for this food, the peas cream soup served. Peas, cream, some sweetness, some essential oils, I suspect mint, and some salt and pepper and you have the queen of all cream soups before you! Perfect and there wasn't a drop in the little bag! The wine was found for good and filled in both glasses, now it was allowed to begin our menu. My wife doesn't like raw oysters, I do, so gang 1 only for me. Gillardeau oysters had provided Daniel Georgiev as the beginning of his menu. Passion fruit Nori Algae Lemon-Baiser were given in the map as a companion. Two oysters were served in the bowl on a salt bed. The fleshiness of the oysters fell into the eye. Good quality was already given. The oyster was raw, so much could be seen. It was a bit difficult to eat the bowl in a happ, but if you had managed to do it, the palate filled with a well-thought aroma combination of crunch with very fine acidity, more acidity through the passion fruit as well as salty umami with iodine note through the algae! Very intelligent gear. I was satisfied, Mrs was looking forward to her first walk in the menu. That was then a vegetarian gang called Comtè cheese head salad. Walnut Apricotsen Thymian Schaum announced the map. This kind of sounded very unspectacular, and was more simply slipped through when choosing our gears. So you can be mistaken, mea culpa, I'll never underestimate the supposed simple one again. Here was one of the best courses of the evening before us. Great combination of a 24 months ripened, like a Carpaccio cut Comtè served in layers with the raw salad, accompanied by acidity and crunch. Excellent vegetarian cuisine, so well it could go on. Continued with an Italian classic, Vitello Tonnato tuna veal olives tomato capers we were informed. But of course we were in a 1 star restaurant, not a canned tuna, but Blue Fin Thun in an incredibly good quality at the top of the rolling veal discs and tuna cream. Capers, olives and crunch with bread slices added this course to the finest, very tasteful course and very good craftsmanship. From fish and meat classics it was another seafood classic. Grilled octopus should follow. According to the map, cauliflower hazelnuts mushrooms were the somewhat unusual companions. Fenchel as a determining component on the plate was beaten to us. The perfect cooking of the Pulpo arm was liked by the first bites, tender he was, then grilled. Above ingredients were not noticed in this aroma. In the review, this was a good Pulpo dish, but the unusual ingredients did not frighten after that. The next gang was served exclusively. But here it is as with the oysters that my wife's exposition was not difficult at Terrine from the goose fever. Sesam Mango Terriyaki-Sud Brioche were a companion on the plate accompanied by a sour in 2017, which I ordered apart from the series. The terrine was good about any doubt, only with some Fleur de Sel up there, with a slice of roasted brioche. That's all I need. But the brew, the mango puree and the crunch also did not bother, just delicious! While I devoted myself to the Terrine, my wife had cost a second bottle of wine in parallel, which should accompany us in the second half of the menu. It never went to Burgundy, we ventured into terra incognita and ordered a hermitage 2016 Hermitage Le Chevalier de Sterimberg by Paul Jaboulet. We definitely do not regret this choice, this wine would accompany our other dishes to the perfect one. With the octopus and the terrine we had come over half of the menu. In the main course you can choose between fish and meat, see HP. We both chose the fish, Canada Black Cod Matjes Meerrettich Buttermilch Lauch should accompany the cod from New England. The Matjes found himself as Tatar both on the fish and beside him. The leek in slices is on the plate, with a slice of radish on top. On the fish a kind of Chutney with concise acidity. Very good fish main course. However, the meat main course served at the side table was also very pleasant. These were 4 or 6 very convincing passages, which could at best be criticized in detail. We wanted to finish our menu with lemon tart Meringue Wildheidelbeeren Fresh cheese ice cream were on the plate. Perfect summer menu completion, it was still over 30 degrees at 23:00. The still offered menu option cheese from Affineur Waltmann with almond berries could not irritate us this evening, a certain gentleman from HB may forgive me. Intermediate cooking: So I can come to the conclusion. Star cuisine is sown in the area MS and OS rar, and after the loss of La Vie in OS and coming from the Keiling in Bentheim it becomes even lighter in the selection of upscale restaurants. There are light views in OS and MS themselves, maybe new stars will appear there in the next few years, but I am glad that I have a star to choose from in holders. We'll surely come back that my wife has announced and if that happens, the highest hurdle for a restaurant has already been overcome! That was my resentment after the last visit. The stars in MS and OS are there, very enjoyable, but further south there is a very tempting alternative with the Ratshotel. Daniel Georgiev and his kitchen team, see HP, do a great job. Also the service under Petra Georgieva, Thomas Heyer, Jurgen Efovija and especially the young sommelier Yasin Aktas were in no way in their performance of the kitchen crew! Kindness, training and radiance at star level make a return to joy! We have announced our return in 2021 at the latest! Let's hope fate leaves us! Absolute recommendation for the Ratshotel in Haltern. With an espresso and good red wine as well as a gin tonic, the evening sounded at midnight"
