Gastronomy in Germany … it’s known for to have the most 3-star restaurants in Europe after France; there are 10 of them. In the Fall of 2008, I went to eat the creations of Dieter Muller and Joachim Wissler (Vendome was excellent) – then, didn’t know why, I just never return to Germany until last month. Although initially, I intended to visit the black forest area, the logistic of the biz trip made it easier for me to go to the “upper” Germany and this how I ended up having dinner at Aqua, the first 3-star Michelin in the Northern region.
Aqua’s location is unique, inside the Ritz Carlton hotel that was situated in the Volkswagen autostadt ‘theme park’. It was not too secluded and can be reached quite easily by a fast train from a major city like Berlin. It was a small restaurant whose capacity was only around 30 people and it was very busy that evening. Surprisingly (or not?), there were plenty of French people occupying 3 different tables. I liked the minimal décor creating a relaxing atmosphere and there’s full windows providing views of old factory, water and the lawn. The table was big and widely spaced between tables.
Nearly all of the German top restaurants have strong French influence in their cooking and in fact all of the head chefs are skillful in executing French cuisine technique. For the case of chef Sven Elverfeld, he belongs to the “young” chefs of the New German school. Additionally, his cooking was playful, and full of surprises. He likes deconstructing and distinctly re-interpreting traditional dishes in modern ways. These can be seen from many of his creations. For this dinner, I ordered the middle option of the grand journey menu. Some memorable dishes were:
-velvety and scrumptious ‘chilled’ foie gras was balanced by grapes’ tartness, ice cream & goat cream cheese. The crunchy walnut was in contrast to the creamy liver. An outstanding beginning and awesome foie gras dish especially coming for someone who arguably never ordered any foie gras dish from the a la carte menu ever
-the kitchen prepared 4 different fish dishes that evening (unfortunately with zero seafood item) and I had 3 of them. Among these, my favorite was a superb Brittany Sole that was carefully executed and covered with tasty pistachio-hazelnut butter. The salsify, with its vague oyster flavor, nicely supported the fish flavor
-my main course was a wonderful local saddle of wild Venison (covered with thin ‘crumbs/batter’). It was slowly cooked at low temperature resulting in succulent and delicious meat without any unpleasant gamey smell / taste. The jus was also flavorful and the venison was served with cabbage, mustard and berries. It seemed that Germany may have different (and longer) hunting period than France
There were plenty of innovative and tasty dishes that readers could see from the link below. Moreover, at the beginning, we’re given 5 small snacks and at the end, the pastry team delivered 3 mini sweets after the dessert. Service has been friendly, charming and almost flawless. My waiting staff was always ready to do his job yet often not visible to ensure guest’s comfort and ‘privacy’. Food and service were at high levels and very precise – a typical of German engineering finesse. Aqua, along with restaurant Vendome, easily becomes my best restaurant in Germany and the 3-star award was not surprising at all
More detailed review: http://zhangyuqisfoodjourneys.blogspo...
Meal photos: https://www.flickr.com/photos/7124357...