A friend of my informed me that a 2 star chef got back to the basics and he did. Black pudding with pear&apple compot. Crunchy at the outside and soft in the inner. It is for me always a lithmus test dish for the better restaurants and it was a clear pass. Second course was a entrecote. We had to wait a bit but a lot of passion was put into it. I had it rare with only butter and persil. Simply great. Quick in the pan, longer in the oven of 100 degrees and than relax under a warm lamp. You could do it yourself but you have to get the right meat and the meat had a tasty crust of salt, cumin, venkelseeds.
We started in a nice patio garden, but moves inside due to the rain. Inside there is a pleasant romantic atmosphere. A spoon of lemon&basil ice was a joy of freshment.
And of course we had rheingau riesling. We will come again.
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