In the evening, dinner at restaurant Sonnora✨✨✨ from chef Clemens Rambichler. Amazing food, great wine pairing, perfect pacing, and a competent and
very friendly service. We loved it, it was simply perfect!!
From the lounge, we went...
...to our table.
The first amuse bouche selection: veal tartare with horseradish and...
...clam fish. Perfect execution, delicious!
The bread selection is a temptation!
Starting with
the first dish of the menu: foie gras marinated in ice wine, with walnut and iced celery
on a cream of apple, yellow muscatel and champagne vinegar. It looked
amazing, tasted even better!!
[In Eiswein marinierte Gänseleber mit Walnüssen und geeistem Staudensellerie, auf Creme von Apftel, gelbem Muskateller und Champagner-Essig]
Pairing with
the foie, a glass of 2003 Zeltinger Sonnenuhr Spaetlese from Markus
Molitor. Such a nice combination with the foie!
Tart of beef tartare with N-25 caviar selection and hash browns.
[Kleine Torte vom Rinderfilet-Tatar mit N25 Caviar-Selection Sonnora auf Kartoffelrösti]
This is one of his signature dishes. On my taste, the hash brown layer is
too dominant. Not wanting to be controversial, but I actually prefer the version of restaurant Slagmolen much better, and for me this dish was not a highlight.
With the tart, a glass of 2017 Hochrain Gruener Veltliner from Weingut Veyder-Malberg.
Medaillons from Breton lobster with mango "par avion" and lemon butter
sauce Beurre Bordier. Beautifully executed, great taste!
[Medaillons vom bretonischen Hummer mit Mango 'Par Avion' und Limonen-Butter-Sauce 'Beurre Bordier']
With the lobster, a glass of 2015 Pierrebise Anjou Blanc from Domaine Pithon-Paille.
Supreme of
quail from the Vogesen with jerusalem artishoke, vin jaune and black
truffles from Perigord. What a fantastic sauce!!!
[Suprême von der Wachtel aus den Vogesen mit Topinambur, Vin Jaune und schwarzem Trüffel aus dem Périgord]
Pairing with the quail, a glass of 2012 Pinot Gris Rotemberg from Domaine Zind-Humbrecht. Very nice!
Lightly grilled turbot from La Rochelle with watermelon in vine tomatoes smoked, black pepper and basil.
[Sanft gegrillter Steinbutt aus La Rochelle mit Wassermelone in Strauchtomaten-Fumet, schwarzem Pfeffer und Basilikum]
With the turbot, a glass of 2015 Chateaux Carbonnieux Cru Classe from Pessac-Leognan. Excellent!
The second dish (on the picture) was grilled wagyu roastbeed and foie slices with young leek and a warm marinade of mature soy sauce, sesame and beurre noisette.
[Wagyu Roastbeef 'Kagoshima A5' mit Gänseleber und Périgold-Trüffel in zwei Gängen serviert. 1. Ochsenschwanzessenz mit sanft pochierten Scheiben von Wagyu und Gänseleber. 2. Wagyu-Roastbeef und Gänseleber gegrillt mit jungem Lauch und lauwärmer Marinade von gereifter Soja-Sauce, Sesam und Nuss-Butter]
With the main dish, a glass of 2010 Cote-Rotie Cuvee ampodium from Domaine Rene Rostaing.
Coconut mango marbled ice cream with pina colada foam. Delicious!
With the dessert, a 2017 Trittenheimer Apotheke Riesling Auslese from Weingut Franz-Josef Eifel.
With the dessert, a glass of 2017 Trittenheimer Apotheke Riesling Auslese from Weingut Franz-Josef Eifel.
As second
dessert, delice from the garigette strawberry and fromage blanc,
rhubarb-mascarpone ice cream with a vinaigrette of rhubarb, pine seeds
and basil oil.
With a hot zabaglione that was perfection!
To end a perfect dinner, gourmandises and a cup of wild kopi luwak coffee. That's the coffee of partially digested coffee cherries eaten and defecated by the Asian civet. Coffee poo :-) I thought the taste was quite bitter, actually.
It was a fantastic dinner, and we will certainly be back again!
Apr 22nd, 2022.
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