Restaurant Sankt Benedikt ✨, from chef Maximilian Kreus, is open again for dinner! Very happy to be joining their reopening night :-)
To celebrate, a glass of 2016 Pinot Extra Brut Blanc de Noir from Jean Stodden. Roger had the non-alcoholic aperitif - a great alcohol-free gin tonic!
With the aperitif, some amuse bouche - delicious!
Cucumber with goat cheese.
Carrot sponge with tarragon.
Air
baguette with olives and ricotta.
The second amuse bouche: kimchi foam with shiitake and celery and...
... rice crackers with chilly. Full of flavour, sooo good!
Bread, butter and olive oil.
With the dinner, a bottle of 2012 Merlot trocken from Weingut Drautz-Able.
The first dish: beef tartar, herbs, Prunier caviar and a sour dough bread ice cream.
[Tatar vom Rinderfilet | Kräuter | Sauerteigbrot | Prunier Kaviar 5 Gramm]
As second dish, turbot with green peas, french radish and chervil. Great sauce!
[Steinbutt | Erbsen | Französische Radieschen | Kerbel]
Sea bass, fennel prepared in different ways, and aubergine. Excellent dish, we enjoyed it very much!! [Loup de Mer | Krustentiersud | Fenchel | Aubergine]
Roskoff onion, miso and ginger.
[Roskoff-Zwiebel | Miso | Ingwer]
As main dish, US Prime, binchotan, leek and sweet potato. [US Prime | Binchotan | Lauch | Süsskartoffel]
Dessert time! Starting with a sweet amuse of coffee and strawberries.
The dessert
is always a highlight at Sankt Benedikt, and this time was not
different. Peach, basil, lime. The vanilla sphere with a liquid core of
basil was surprising and really, really good! [Pfirsich | Basilikum | Limette]
With the coffee, some gourmandises: madeleines...
... pralines, cookies and jelly.
So nice that it is open again!!!
Jun 24th, 2021.
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