Restaurant Session (in Kornelimünster): Sankt Benedikt

  

After a stressful week of work, we decided to go for dinner, on a Thursday evening, at restaurant Sankt Benedikt✨ from chef Maximilian Kreus. Starting with some sparkling wine and the first bites.

 

The amuse bouche. 

 

Balfego bluefin tuna, watermelon and sesame.

[Balfego Thunfish | Wassermelone | Sesam]

 

Excellent dish! And so great that the tuna is produced on a sustainable way! Each piece gets an identification, and all details can be tracked.

With dinner, we had a bottle of Dittelsheim Spätburgunder from Weingut Winter.

 

Oxtail and lettuce.

[Ochsenschwanz | Kopfsalat]

 

Dry aged sturgeon from Gressenich with Okinawa spinach (very nice!), peas and Vietnamese coriander.

[Dry aged Stör aus Gressenich | Okinawa Spinat | Erbsen | Vietnamesischer Koriander] 

 

Pike-perch with pak choi kimchi and lemongrass.

[Zander aus Gressenich | Pak Choi Kimchi | Zitronengrass]

 

Hi 😀

 

As main dish, roastbeef from Herford Rind with wild broccoli, sushi rice and shiso. Delicious!

[Roastbeef vom Herford Rind | Wilder Brokkoli | Sushi Reis | Shiso]

 

Sweet time! The sweet amuse before... 

 

 

...the dessert. Amalfi lemon with buckwheat and basil. Not so sweet, perfect for Summer!

[Amalfi Zitrone | Buchweizen | Basilikum]

 

Jul 13th, 2023.