3/5 Albert van B. 4 years ago on Google
This
evening
we
had
dinner
at
Walhalla
to
celebrate
our
5th
wedding
annaversary.
Though
the
facade
of
the
restaurant
is
authentic
historic
German
"Fachwerk"
the
interior
is
stylefully
modern.
The
reception
was
cordial
and
professional.
The
waitesses
were
dressed
stylefull.
We
felt
welcome.
We
were
offered
several
options
for
an
aperative.
We
chose
a
nice
cocktail
with
ice,
frozen
raspberries,
blackberties
and
blueberries.
Very
nice.
We
ordered
our
meals.
Before
we
finished
our
aperatives
starters
were
already
served.
We
felt
a
bit
rushed
and
had
to
ask
for
the
wine
we
ordered.
The
starters
were
excellent.
We
had
a
carpaccio
turnip,
serrano
ham
and
parmezan,
and
a
mousse
of
parmezan,
parmezan
chip,
fresh
parmezan,
mousse
of
fresh
peas,
olive
tappenade
and
grilled
prawns.
The
first
a
delicate
mixture
of
tastes
and
textures,
the
latter
an
interesting
rollercoster
of
tastes.
Both
beautifully
presented.
The
bread
and
herb
and
garlic
butter
were
nice.
The
main
course
was
served
within
a
few
minutes
after
the
starters.
Though
the
restaurant
was
only
half-full,
we
kind
of
felt
like
we
were
pushed
through
so
they
could
have
a
second
serving.
For
our
main
course
we
had
grilled
wild
salmon
fileton
risotto
and
pikeperch
filet
on
sauted
vegitables.
The
salmon
was
excellent.
The
pikeperch
was
grilled
somewhat
too
dry
-
with
a
suspicion
it
was
deep-frozen
and
not
well
un-frozen
-
and
the
vegitables
were
too
salty
and
too
umami.
Too
much
soy
sauce.
I
mentioned
it
to
the
waitress
and
she
said
she
would
tell
the
chef.
Off
course.
Much
obliged.
For
desert
-
also
served
speedily
-
we
had
an
excellent
cream
coffee
and
a
crême
brulée
with
a
chessnut
macaron
and
consmon
icecream.
Though
beautifully
presented,
the
caramel
on
the
crême
was
cold.
Which
it
shouldn't
be
according
to
my
likings.
Probably
the
brulée
part
was
done
well
in
advance
to
save
some
20
seconds
operating
a
chef's
torch
just
before
serving.
As
we
were
finishing
our
meal
the
waitresses
cleared
the
tables
that
were
not
used
this
evening.
The
tab
showed
€138.
Was
it
worth
that?
It
could
have
been
if:
-
we
would
have
been
pressed
less
-
the
pikeperch
would
not
have
been
too
dry
and
the
vegitables
better
seasoned
Somehow
it
felt
as
if
we
were
in
some
tourist
trap
designed
to
push
through
as
many
tables
on
an
evening
-
in
this
case
for
no
reason
-
paying
top
euros
To
conclude:
full
of
potential,
but
missing
the
the
point
by
inches.