Restaurant Session (in Düsseldorf, Germany): 1876

In the evening, we went for dinner at restaurant 1876✨ from chef Daniel Dal-Ben. We had been there before, in 2010.

In the table, flowers, a candle and, in the times of pos Covid, a branded hand disinfection gel.

 

The amuse bouche: smoked eel and potato, crab tartare with parmesan chip and pine nuts mayonnaise, and pollo arrosto. 

[San Marco rolle | Pollo arrosto | Raeucheraal | Taschenkrebstatar]

As second amuse bouche, tartelette with beans and tomato jelly.

Homemade bread, butter from Riccardo Zanchetta and lemon olive oil from Ursini.

As first dish from the menu, gambero-carabineiro: carabinero, black salsify, cabagge turnip cream, beetroot, fingerlimes. The sauce was great!

With the carabinero, a glass of Weisser Burgunder from winery Robert Schaetzle. Very nice!

 

Pancetta di Maiale Livar: oyster, spinach and aniseed.

 

 Pairing with the pancetta, a glass of Brasi Catarratto from Ferreri.

 

The third dish: "Merluzzo Nero" with seiko miso, pointed pepper, portobello.

 It came in two dishes. Delicious!

 With the coal fish, a glass of 2018 Riesling Brauneberger Juffer from Fritz Haag.

 

 

The main dish was pigeon - one meat that I don't really like. We asked if an alternative would be possible and we were very happy that we got beef instead.

Tafelspitz of wagyu with potato pave, artichokes and chanterelles.

 

Pairing with the main dish, a glass of 2015 Merlot from Omina Romana.

 

Sweet time! Cherry and chocolate. Yvoire, guanaja, amarena and balsamico. Composed...

...in two parts.

 

 With dessert, a glass of 2015 Vintage Porto from Calem.

 

 To finish dinner, espresso macchiato and...

 

 ...gourmandises.

 

 Aug 6th, 2021.