Restaurant Session (in Kornelimünster): Sankt Benedikt

 On Friday evening, we went for dinner at restaurant Sankt Benedikt ✨. With the aperitif...

 ...a selection of amuse bouche.

 

 

 

 

As amuse, potato foam with vadouvan spices.

 

To discover new wines, and get the perfect one for each dish, we went with the wine pairing. I forgot to take pictures of the fist dish (langoustine with wasabi and lime), but the wine was a 2021 Riesling from Der Herbe Heinrich.

 [Langustine | Wasabi | Limette]

 

The second dish: turbot with leek, mushrooms and miso. Excellent!

[Steinbutt | Lauch | Pilze | Miso]

With the turbot, a glass of 2018 Malterdinger from Bernhard Huber.

 

Hamachi, black radish, yuzu and hazelnut.

[Hamachi | Schwarzer Rettich | Yuzu | Haselnuss]

Pairing with the hamashi, a 2018 Scheurebe from Johann Arnold.

 

Chawanmushi with wagyu von Hr Ozaki in a hot and sour soup, covered with truffles. So much flavour!

[Chawanmushi | Wagyu von Hr Ozaki | Hot and Sour Soup | Trüffel]

Fitting perfeclty with the Chawanmushi, sake Île Four.

As main dish, Teres Major with Rübstiel (turnip leaves and stems?), apple and horseradish.

[Teres Major | Rübstiel | Apfel | Meeretich]

Sweet time!

 

With dessert, a glass of Regent Beerenauslese from Behringer.

Chocolate Valrhona with salty ricotta ice cream.

[Valrhona | Gesalzenes Ricottaeis]

 

Perfect dinner! We love that we have such a great restaurant so close to our home :-) Always a joy to be back!

 

Jan 28th, 2022.