Restaurant Session (in Wolfsburg): Aqua

Elevator selfie before dinner :-D It is a short way to walk, as the restaurant is inside our hotel.

Our table at restaurant Aqua, from chef Sven Elverfeld.

 

Beautiful flower!

Starting with a glass of 2009 Serge Mathieu Millesime Brut Champagne.

 

With the aperitif, a caramelized kalamata olive. Perfection!

 

Sauerfleish (sour spiced pork), white cabbage, remoulade.

 

Bread and...

 

...butter.

 

The amuse bouche: halibut smoked and pickled | kohlrabi | horseradish | dill.

 

It came in two variations.

 

As first dish of the menu, marinated foie gras, celery, apple and hazelnut. 

 

Pairing with the first dish, a glass of 2016 Riesling from Quinta de Sant'Ana.

 

Bouchot mussels and Kalbstafelspitz (boiled fillet of veal), cabbage.

 

With the mussels, a glass of 2016 Chardonnay Napa Valley Carneros from Hyde Vineyard. 

 

Langoustine 'teriyake', radish, chinese cabbage, crustaceans mayonnaise.

 

Pairing with the langoustine, a glass of 2006 Riesling Quarzit from Peter Jakob Kühn.

 

As main dish, Challans duck 'breast and ragout' with yellow beetroot and pistachio.

 

With the duck, a glass of 2015 Grande from Vadio. 

The classic Champagne cream sorbet 'Edition Ruinart Rose'. 

 

To not be missed! Love that it is served in the bottom of the champagne bottle :-)

 

The first dessert of our menu: honey pear and vanilla vinegar, topinambur, buttermilch and sage.

 

The second dessert: green bell pepper, eucalyptus and melon.

 

What is better than a gourmandise? A trolly of them :-)

 

The dinner was really good, with dishes executed to perfection. But we miss a bit the wow effect. Service was very competent, but a bit distant. It was really good, but I wouldn't put it (anymore) in our top gastronomic experiences.

 

Oct 7th, 2022.