5/5 Djordje V. 1 year ago on Google
Steins
Traube
in
Mainz:
A
Culinary
Experience
to
Savor
Located
in
the
outskirts
of
Mainz,
Steins
Traube
is
a
restaurant
that
offers
an
exceptional
dining
experience.
I
had
the
pleasure
of
trying
the
Menu
Prestige,
which
consisted
of
seven
delectable
dishes.
The
Amuse-Gueule,
consisting
of
Gebackener
Curry-Garnelencroustillant
im
Kataifiteig,
was
a
perfect
starter
that
set
the
tone
for
the
evening.
The
crispy
texture
of
the
kataifi
dough
was
balanced
by
the
soft
and
succulent
shrimp
filling,
infused
with
aromatic
curry
flavors.
This
was
beautifully
paired
with
a
glass
of
champagne
that
further
accentuated
the
flavors
and
the
textures
of
the
dish.
Moving
on
to
the
second
course,
the
Gateau
von
Elsässer
Gänseleber,
eingelegter
Perigordtrüffel
|
Birne
|
Piemonteser
Haselnuss
|
Brioche,
showcased
a
combination
of
rich
and
earthy
flavors
that
delighted
the
palate.
The
foie
gras
was
silky
and
decadent,
complemented
by
the
sweetness
of
the
pear
and
the
crunch
of
the
hazelnuts.
However
I
found
that
the
taste
of
the
perigord
truffle
was
a
bit
weak
and
lacked
a
bit
of
intensity.
The
icewine
from
1984
was
a
perfect
match
for
the
dish,
with
its
complex
layers
of
sweetness
and
acidity.
The
third
course,
the
Lauwarmer
Kohlrabisalat,
Zitrusmarinade
|
gebeizter
Lachs
|
Imperialkaviar
|
Haferjoghurt
|
Dillöl,
was
a
standout
dish
that
impressed
with
its
perfect
balance
of
acidity
and
flavor.
The
citrus
marinade
added
a
tangy
note
to
the
dish,
while
the
succulent
salmon
was
perfectly
complemented
by
the
pearly
caviar
and
the
creamy
haferjoghurt.
The
Riesling
from
Nierenstein
was
a
great
pairing,
with
its
crisp
and
refreshing
acidity
that
cut
through
the
rich
flavors
of
the
dish.
The
fourth
course,
Jakobsmuschel
in
langem
Pfeffer
gebraten,
Lila
Spitzkohl
|
Rote
Beete
|
Pistazie
|
Rohmilch
Crème
fraîche,
was
a
highlight
of
the
evening.
The
perfectly
cooked
scallop
was
juicy
and
succulent,
enhanced
by
the
bold
flavors
of
the
long
pepper.
The
creamy
crème
fraîche
added
a
richness
to
the
dish,
while
the
pistachios
and
vegetables
added
a
crunch
and
a
pop
of
color.
The
Sauvignon
Blanc
blend,
specially
crafted
for
the
restaurant,
was
a
great
pairing
that
complemented
the
flavors
of
the
dish.
The
fifth
course,
Bretonischer
Knurrhahn,
Krustentier-Safran-Sud
|
Bottarga
|
Artischocke
|
eingelegte
Tomate
|
Calamaretti
|
Schwarzkümmel,
was
another
standout
dish
that
combined
a
variety
of
flavors
and
textures
to
great
effect.
The
gurnard
was
perfectly
cooked
and
paired
well
with
the
calamaretti,
while
the
crustacean
and
saffron
broth
added
a
depth
of
flavor
that
elevated
the
dish.
The
restaurant's
rose
was
a
great
match,
with
its
light
and
refreshing
character
that
complemented
the
seafood
flavors.
The
sixth
course,
Variation
vom
Holsteiner
Salzwiesenlamm,
Rücken
mit
Pommery-Senfkruste,
Gepökelte
Lammzunge
|
gebackenes
Lammbries
|
Zwiebelcreme
|
Speckbohne
|
Kartoffeltaler,
was
a
high-quality
dish
that
showcased
the
quality
of
the
ingredients.
The
lamb
was
cooked
to
perfection
and
the
Pommery-Senfkruste
added
a
nice
crunch
and
a
touch
of
acidity.
While
the
dish
was
high
in
quality,
it
lacked
a
bit
of
intensity
in
flavor.
A
more
pronounced
taste
of
the
Zwiebelcreme
would
have
elevated
the
dish
to
perfection.
The
dish
was
paired
with
a
rich
and
full-bodied
red
wine,
a
Spätburgunder.
The
meal
concluded
with
a
dessert
of
Babybanane
in
Salzkaramellglasur
with
gebrannte
Mandel,
Limette,
Kokos,
Sorbet
von
Litschi,
and
getrocknete
Ananas.
The
combination
of
the
sweet
banana
and
the
tangy
lime
was
a
burst
of
flavor
in
the
mouth,
while
the
coconut
added
a
tropical
twist.
The
staff
was
outstanding,
professional,
and
welcoming,
making
the
dining
experience
all
the
more
enjoyable.
I
would
highly
recommend
Steins
Traube
to
anyone
who
appreciates
German
wines,
especially
those
from
the
region,
and
to
anyone
who
enjoys
fine
dining
with
high-quality
ingredients.
It
was
a
truly
wonderful
evening!
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