Being a well travelled culinary enthusiastic, I rarely encounter a restaurant to rave or highly recommend because for the most part, restaurants serve overpriced inferior food. Well, I found one that is the antithesis…a bon vivant’s dream! Not only is the price incredibly reasonable, if not underpriced for the caliber, but the quality, consistency, and flavor of the food top notch and absolutely delicious! This is high end cuisine at mid price. This gem of a restaurant is run by the dynamic duo of Brother Peter, the chef and Sister Annette, the energetic server.
Peter Lodes is highly trained in the gourmet arena who has worked in Germany's many 3 star Michelin restaurants, including Munich's reputed L'Aubergine and the famed Traube Tonbach Hotel in the Black Forest. He has also worked globally in high end establishments and for 7 years was chef/co-proprietor of Trio, a respected restaurant in Puerto Vallarta, Mexico.
Bayerischer Hof’s warm ambience is extremely inviting and personal. It is a cozy retreat for those to savor an evening of fine food with choice companions. The table setting is formal with starched linen table cloth and napkin, fresh flower, a tapered candle, polished silverware and an assortment of spotless stemware. It is difficult to define the interior as it doesn’t belong in any obvious category of style which is why this place is so special in its feel. The monotone hued establishment is not huge although spacious. Art work is tastefully and discreetly displayed with a mix of family’s vintage European artifacts incorporated with some abstracts acquired from Mexico. The subdued stain glass windows and wooden high ceiling, floors, and banquettes surrounding the restaurant give it a traditional yet contemporary minimalist feel. Nothing is overwhelming which is why it is such a harmonious place to relax and dine; it sets the stage for the flavorful food.
Since the chef is the only person in the kitchen creating his craft, reservation is required as he purchases food for that weekend’s opening; this guarantees optimal freshness.
I dined two weekends in a row as the value was too good to pass up. The restaurant only offers a 5 course prix fixe menu at 43 Euros including an “oh my God” homemade sorbet as the palate cleanser. If one’s appetite is not as hearty, one can have the 3 course for 34 Euros. The following were dishes I feasted on: Dinner one was Pumpkin and apple salad with grilled dorade and foam herb sauce, Chanterelle mushroom raviolis with quail and fois gras, lemon sorbet, Turbo with green pea puree with red wine onion sauce, and Light curd cheese dumplings with chocolate sauce and passion fruit ice cream. Dinner two was Veal carpaccio with marinated figs and arugula salad, Spinach ravioli with sautéed octopus, calamari, and cherry tomato with white wine sauce, Blackberry sorbet, Venison cooked two-ways: grilled with a generous serving of shaved summer truffles served with parsnip and other root vegetables and roasted in a stew served with herbed mash potatoes, followed by a Tonga bean crème brûlée. My dining companion’s main course was the Bake salt crusted red snapper with a presentation that was impressive as the taste. The whole fish is baked in a salt crust which acts as an oven within an oven. The chef comes out to cut the crust off the fish and to debone, think of cutting off a cast, and inside was a moist flavorful fish served table side; it was a delectable dish I will never forget.
There is a bar, a biergarten during the summer, and service is attentive and friendly. The most interesting discovery I’ve made is that the kitchen door is left open. Diners may come in for a peak and chat with Peter. As I complimented his cuisine, I was told by nearby diners who happened to speak English that his restaurant, Bayerischer Hof will be listed in Gault Millau’s 2010 German edition. It is absolutely no wonder that his food has been highly recommended by a prestigious culinary source.
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