At Zirbelstube gourmet restaurant in the legendary Colombi Hotel in Freiburg , Alfred Klink serves up perfectly crafted, contemporary cuisine.
Alfred Klink is an institution in German gastronomy – for years he has been creating enormously influential cuisine at Zirbelstube gourmet restaurant, although over time he has also carefully updated his style. Rather than structural works of art on the plate, Klink favours clear, often very elaborate dishes with complex flavours that are based on classic techniques. Klink's precision is legendary, so it is no surprise that many of today's top chefs honed their skills under him at the Zirbelstube.
His starters allow him to demonstrate his meticulous craftsmanship and elaborate different aspects of the main ingredient, for example in his sublime veal sweetbread, calf's head and tartare with marinated root vegetables and caper-chive vinaigrette. The inherent sour notes imperceptibly bind the various veal elements together but leave them free to express their individuality. Klink's goose liver terrine is a must, as are his dishes with bold, complex sauces, such as the calf kidney ragout in cassis-mustard seed sauce with pointed cabbage and roast onion purée – which is supremely delicious and intense. The food, a superb wine list and the Colombi Hotel's impeccable service combine to make Zirbelstube by far the best restaurant in south Baden.
© Prof. Dr. Ingo Scheuermann
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