Restaurant Session (in Dreis): Sonnora

In the evening, we went down for dinner at restaurant Sonnora✨✨✨ from chef Clemens Rambichler.

Great dishes, perfect pairing, very friendly service. Unfortunately the pacing was not as good as our first visit here: at a certain moment, it took very long between dishes. But despite it, still one of our favourite restaurants💗

 

As a little note: I can't find a picture of the menu... So lots of pictures to remember, but no description this time. We will definitely have to go back again 😊

We had an aperitif in the lounge. I had a glass of champagne Brut Rosé from Billecart-Salmon. Roger had a glass of 2019 Riesling Sekt Brut from Saarfeilser.

 

 After the aperitif, we went to our table. View to the entrance - love the beautiful flower arrangement.

 

At our table.

 

With the appetizers, a glass of 2021 J.R. Riesling Feinherb from Weingut Josef Rosch.

 

 

Oyster with cucumber in a nice refreshing preparation.

 

Tuna with pear and lovage.

 

Green asparagus, peas and wagyu.

  

 As first dish, foie gras.

 

 A glass of 2009 Saarburger Rausch Riesling Auslese from Weingut Forstmeister Geltz-Zilliken.

 

We added the signature dish to our menu: tart of beef tartare with N-25 caviar selection and hash browns.

[Kleine Torte vom Rinderfilet-Tatar mit N25 Caviar-Selection Sonnora auf Kartoffelrösti]

 

 Pause to use the toilet and take a picture of the icon golden swan 😊

 

As second dish, langoustine.

 

Pairing with the langoustine, a glass of 2019 Engelgarten from Domaine Marcel Deiss.

 

A glass of 2015 Anjou Blanc from Domaine Pithon-Paillé.

 

I missed the dish picture. But we had a glass of 2016 Château Carbonnieux Blanc Cru Classé Péssac-Léognan.

 

As main dish, we had the wagyu preparation. 

 

Perfection!

 

With the main dish, a glass of 2017 Gevrey-Chambertin Cuvée Vieilles Vignes from Domaine Silvie Esmonin.

 

 

Sweet time! The first dessert.

Pairing with the first dessert, the 2017 Riesling 'Alte Reben' Qualitätswein feinherb from Carl von Schubert'sche Gutsverwaltung. Very nice!

 

Hello!

 

The second dessert, with strawberries.

The last wine of the pairing: a glass of 2018 Trittenheimer Apotheke Riesling Auslese from Weingut Franz-Josef Eifel.

 

To finish an excellet dinner, coffee and gourmandises.

Apr 21st, 2023.

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.