5 Course surprise menu in Hessler

[picasaView album=’Hessler’ ] After the offer of Groupon (( Groupon.de)) wo es 2 Hessler had menus at the price of one, we finally found time, redeem the coupon. Luckily, Mr. Medler ((Markus Medler)) extended the redemption date, otherwise we would probably not hinbekommen the date. We were warmly greeted and led to our place.
As a digestif we decided sprayed for elderberry syrup with Prosecco. As the accompanying each drink we chose a 0,2 Liter glass of Montepulciano, which is also very good fit to the entire menu.
It immediately went off with a greeting from the kitchen, a crab soup with Vitello Tonnato and veal cheeks on Paprikamus. Although it was just a greeting from the kitchen this three things already caressed our palates and increased the anticipation all the more.
As a first course there was a grilled quail breast with baked quail leg, Quail eggs and Tomatenwürfelchen. Also very tasty especially with the intense flavor of diced tomatoes, which were probably brought into shape with textures from the molecular kitchen. On top put a tiny watercress sprigs.
This was followed by grilled scallops on broad beans with saffron foam. A very elegant Intermediate Court, very light and delicate; the saffron foam wrapped the scallops very gently, leaving a silky finish on the palate.
There was a fish dish with grilled sea bream on the skin on pearl barley and saffron sauce. We wondered briefly about the new saffron, but by the very subtle hint of garlic was all a stronger direction and did not bother us more than lovers of garlic. Mr. Medler but later apologized again for the little mishap with twice saffron, apparently it was not planned. In such extremely tasty culinary creations I find such creative gaffe very small and negligible in this case even desirable.
As a main course followed “Three kinds of venison to cabbage in juniper sauce and puree in filo pastry”. The filet was slightly pink on the inside and very tender, The flavor was very well supported by the juniper sauce and the composition was very balanced in its entirety with the puree in filo pastry.
Before the dessert was proffered was again a small greeting from the kitchen. A small jar with cottage cheese and fresh diced small apricots. It almond foam, garnished with almond slivers.
For dessert came Blutorangeneis rolls on a Quark surrounded by wild strawberry jelly. The very light dessert was complemented by a few small chocolates.

We should go there again often, where it is not always the 7 or 9 Must be courses menu. 5 Courses ranging from actually completely. So actually, but only if you do not want to go to Silk.