Restaurant Session (in Nürnberg): Koch und Kellner

As Roger had a business dinner on the day we arrived in Nürnberg, I went for dinner by myself. And for the first time, I adventured to go alone in a Michelin Star restaurant. I took a book to have a distraction in between dishes, but enjoyed a very nice dinner!

As it was a Monday, the choice of restaurants was quite restrict. I went to the restaurant Koch und Kellner✨ from chef Gerald Hoffmann.

 

 As aperitif, a cocktail with sparking wine and peaches.

 

With the aperitif, a selection of amuse bouche: a chanterelle soup...

 

...a walnut cracker topped with black pudding and...

 

...a mini quiche. Delicious!

 

As second amuse bouche, Breton mackerel.

 

Bread and butter.

 

As starter, eel, corn and coffee. Great combination!

[Aal | Mais | Kaffee]

 

With the first dish, a glass of 2011 Bockstein Ockfen Kabinet from St. Urbans Hof.

 

As second dish, red mullet in bouillabaisse and tomato.

[Rotbarbe Bouillabaissefond | Tomate]

 

With a side dish.

 

Pairing with the red mullet, a glass of 2019 Weisser Burgunder from Reinhold und Cornelia Schneider.

 

 As third dish, goat cheese ravioli, truffles, leek and black chanterelle. Very nice!

[Ziegenkäseravioli | Schwarzer Trüffel | Lauch | Herbsttrompeten]

 

With the ravioli, a glass of 2020 Gewürztraminer Homburg Goessenheim from Weingut Höfling.

 

As main dish, quail with ceps.In the original menu, it was lamb, but they made an exception for me.

 

 With the main dish, a glass of 2014 Rosso di Montepulciano from winery Salcheto.

 

 Dessert time! Peach, cucumber and rose.

[Pfirsich | Gurke | Rose]

With the dessert, a glass of 2018 Riesling from Stortz-Nicolaus.

With the espresso macchiato...

 ...the gourmandises. Perfect way to end a very nice dinner!

 

Walking back to the hotel, and enjoying...

 

 ...Nürnberg by night :-)

 

 Sept 6th, 2021.