Franz Ganser - Das kleine Restaurant

Simply amazing! I enjoyed a superb dinner with my dad and we enjoyed it from the second we walked through the door. Very welcoming service staff and...

Conclusion: not again. If there were not so many good hosts on the island, it would be different. But so became the difference between food, because it keeps body and soul together and seems pleasantly well-maintained joy. When we came home in the last 14 days after dinner, my wife asked for a Aquavit. Today she made a sausage bunker. Arrival 18:00, departure 19:45. The small restaurant is located in the best restaurant location, near the center with sufficient parking. On the outside, a tent building with radiators is cultivated to increase the space capacity as a conservatory. The young waiter who received us was the kindest. I counted: He smiled four times in contact with us in the 1 3/4 hours. This was a unique feature. There was no smile. The other behavior was absolutely correct. Our reserved table was shown to us. We were led and asked for drinks. Champagne and water. While the normal service personnel showed up with floor-length black aprons, our champagne came to a man in civilians who smiled freely. The overall impression of these (probably Sommeliers) was crimped. The tables were elaborate with a basic ceiling in chamoix and 45 degrees turned large golden yellow table runners. A high candle burned, a small rose cutlery, maritim padded, stood on the table, as well as porcelain salt and pepper shaker. The normal cards were handed over to us, the thick beverage card remained with us on the table. A bottle of Magnus at 6.50 and two glasses Pommery Silver brut came quickly and well tempered. After sufficient time we were asked by a young lady with a stony miene whether we had decided. My wife had chosen field salad with beetles (9,50 and Maibbean medals with babaspitzle (coupling). Very positive: truffle sauce could be exchanged for untrusted. Plize was dispensed with (38. . I took scalopps with Beluga lenses in Curryrahm (three to 16.50 and Kalbsrückensteak with Spätzle 29. When Amuse-Gaule came three slices dark, three slices of white bread in poor quality, with a piece of fish, uninhabited rough in the mouth through tiny pieces of paprika. My wife didn't touch the tasteless mass. The field salad was unfortunately of the bad variety (big, thick bitter leaves in supermarket quality, contaminated by Frisee, Radicchio and Chicoree with very crispy absolutely uniform and tanned celebrities. I had to destroy the remains that my wife had left. The potato vinaigrette was pretty bad. My three shells were perfectly fried, lentils and curry cream were delicious. The champagne we gave up due to its extreme price (13.50 per 0.1 l each) was sufficient until the end of our appetizer. We openly ordered a Crianza from the Rioja area (0.2 l to 9. . Several times we were asked if it tastes, all 100 correct, only without a smile. Our main court came after a good time. Both were garnished with low taste almost raw broccoli. The quality of the meat was undoubtedly. The Maibock medallions medium to rare, my calf medium well made. Both butter. The self-made shrub noodles were extremely low sodium, my late zle (made, pressed quite well. My paws were sandy and tasty, my mouth was nothing. The sauces were well reduced, but they only lubricated medium. Schupfnudeln and Spätzle were tight. We were still after a dessert: a sorbet for my wife (Himbeer, because blackberry was at 7.50, for me pumpkin seeds parfait with mango pieces (10.50). The sorbet was presented like an iceball, my parfait was good. My wife left half the tasteless half-frozen. The restaurant was colonized by many regular guests. With our 56 and 60 years, we have pushed the average age. The overall atmosphere seemed rather stiff and dry. Everything was very clean. Overall, the price-performance ratio for me is not true. The bill was as high as the other restaurants in the last few days. The counter value was not the same.

Conclusion: not again. If there were not so many good hosts on the island, it would be different. But so became the difference between food, because it keeps body and soul together and seems pleasantly well-maintained joy. When we came home in the last 14 days after dinner, my wife asked for a Aquavit. Today she made a sausage bunker. Arrival 18:00, departure 19:45. The small restaurant is located in the best restaurant location, near the center with sufficient parking. On the outside, a tent building with radiators is cultivated to increase the space capacity as a conservatory. The young waiter who received us was the kindest. I counted: He smiled four times in contact with us in the 1 3/4 hours. This was a unique feature. There was no smile. The other behavior was absolutely correct. Our reserved table was shown to us. We were led and asked for drinks. Champagne and water. While the normal service personnel showed up with floor-length black aprons, our champagne came to a man in civilians who smiled freely. The overall impression of these (probably Sommeliers) was crimped. The tables were elaborate with a basic ceiling in chamoix and 45 degrees turned large golden yellow table runners. A high candle burned, a small rose cutlery, maritim padded, stood on the table, as well as porcelain salt and pepper shaker. The normal cards were handed over to us, the thick beverage card remained with us on the table. A bottle of Magnus at 6.50 and two glasses Pommery Silver brut came quickly and well tempered. After sufficient time we were asked by a young lady with a stony miene whether we had decided. My wife had chosen field salad with beetles (9,50 and Maibbean medals with babaspitzle (coupling). Very positive: truffle sauce could be exchanged for untrusted. Plize was dispensed with (38. . I took scalopps with Beluga lenses in Curryrahm (three to 16.50 and Kalbsrückensteak with Spätzle 29. When Amuse-Gaule came three slices dark, three slices of white bread in poor quality, with a piece of fish, uninhabited rough in the mouth through tiny pieces of paprika. My wife didn't touch the tasteless mass. The field salad was unfortunately of the bad variety (big, thick bitter leaves in supermarket quality, contaminated by Frisee, Radicchio and Chicoree with very crispy absolutely uniform and tanned celebrities. I had to destroy the remains that my wife had left. The potato vinaigrette was pretty bad. My three shells were perfectly fried, lentils and curry cream were delicious. The champagne we gave up due to its extreme price (13.50 per 0.1 l each) was sufficient until the end of our appetizer. We openly ordered a Crianza from the Rioja area (0.2 l to 9. . Several times we were asked if it tastes, all 100 correct, only without a smile. Our main court came after a good time. Both were garnished with low taste almost raw broccoli. The quality of the meat was undoubtedly. The Maibock medallions medium to rare, my calf medium well made. Both butter. The self-made shrub noodles were extremely low sodium, my late zle (made, pressed quite well. My paws were sandy and tasty, my mouth was nothing. The sauces were well reduced, but they only lubricated medium. Schupfnudeln and Spätzle were tight. We were still after a dessert: a sorbet for my wife (Himbeer, because blackberry was at 7.50, for me pumpkin seeds parfait with mango pieces (10.50). The sorbet was presented like an iceball, my parfait was good. My wife left half the tasteless half-frozen. The restaurant was colonized by many regular guests. With our 56 and 60 years, we have pushed the average age. The overall atmosphere seemed rather stiff and dry. Everything was very clean. Overall, the price-performance ratio for me is not true. The bill was as high as the other restaurants in the last few days. The counter value was not the same.

Conclusion: not again. If there were not so many good hosts on the island, it would be different. However, the difference between food became apparent because it holds body and soul together and pleasantly caressed enjoyment. When we came home in the last 14 days after dinner, my wife asked for an Aquavit. Today she made herself a sausage bun. Arrival 18:00, departure 19:45. The small restaurant is located in the best restaurant location, close to the centre with sufficient parking space. On the outside, a tent building with heating radiators is cultivated to increase the space capacity as a conservatory. The young waiter who received us was the kindest. I counted: he smiled four times in contact with us in the 1 3/4 hours. This was a unique feature. There was no more smile. The other behavior was absolutely correct. Our reserved table was shown to us. We were led and asked for drinks. Champagne and water. While the normal service personnel came up with floor-length black aprons, with our champagne a man came in civilians who were smiling free. The overall impression of this (probably Sommeliers) was crimped. The tables were elaborately covered with a basic ceiling in chamoix and 45 degrees turned large golden yellow table runners. A high candle burned, a small rose cutlery, maritim-padded, stood on the table, as well as porcelain salt and pepper shaker. The ordinary cards were handed over to us, the thick beverage card stayed with us on the table. A bottle of Magnus at 6.50 and two glasses of Pommery Silver brut came quickly and well tempered. After sufficient time, we were asked by a young lady with a stoned miene whether we had chosen. My wife had chosen field salad with croutons (9,50 and maibbean medallions with babaspitzle (copper noodles). Very positive: truffled sauce could be exchanged for untrusted. Plize could be omitted (38. . I took scallops with Beluga lenses in Curryrahm (three to 16.50 and calfsrückensteak with Spätzle 29. . As an amuse gueule, three slices of dark, three slices of white bread came in sparse quality, with a slice of fishtrin, uninhabited rough in the mouth through tiny pieces of paprika. My wife didn't touch the low-taste mass. The field salad was unfortunately of the bad variety (big, thick bitter leaves in supermarket quality, contaminated by Frisee, Radicchio and Chicoree with very crispy absolutely uniform and tanned croutons. I had to destroy the remains that my wife had left. The potato vinaigrette was rather bad. My three mussels were perfectly fried, lentils and curry cream were delicious. The champagne, which we gave up because of its extreme price (13.50 per 0.1 l each, was enough until the end of our appetizer. To the main dish we openly order a Crianza from the Rioja area (0.2 l to 9. . Several times we were asked if it tastes, all 100 correct, just without a smile. Our main court came after a good time. Both were garnished with low taste almost raw broccoli. The quality of meat was beyond any doubt. The Maibockmedaillons medium to rare, my calf medium to well done. Both butter. The self-made scrub noodles were extremely low-sodium, my late zle (made, pressed quite well. My pawlings were sand-free and tasty, my mouth nothing. The sauces were well reduced, but they only tasted medium. Schupfnudeln and Spätzle were almost dimensioned. We were still after a dessert: a sorbet for my wife (Himbeer because blackberry was out at 7.50 , for me pumpkin seed parfait with mango pieces (10.50). The sorbet was presented like a ball of ice, my parfait was good. My wife left half the tasteless half-frozen. The restaurant was populated by many regular guests. With our 56 or 60 years, we pressed the average age. The overall atmosphere seemed rather stiff and dry. Everything was very clean. Overall, the price performance ratio is not true for me. The bill was as high as the other restaurants in the last few days. The equivalent was not the same.

Conclusion: not again. If there were not so many good hosts on the island, it would be different. However, the difference between food became apparent because it holds body and soul together and pleasantly caressed enjoyment. When we came home in the last 14 days after dinner, my wife asked for an Aquavit. Today she made herself a sausage bun. Arrival 18:00, departure 19:45. The small restaurant is located in the best restaurant location, close to the centre with sufficient parking space. On the outside, a tent building with heating radiators is cultivated to increase the space capacity as a conservatory. The young waiter who received us was the kindest. I counted: he smiled four times in contact with us in the 1 3/4 hours. This was a unique feature. There was no more smile. The other behavior was absolutely correct. Our reserved table was shown to us. We were led and asked for drinks. Champagne and water. While the normal service personnel came up with floor-length black aprons, with our champagne a man came in civilians who were smiling free. The overall impression of this (probably Sommeliers) was crimped. The tables were elaborately covered with a basic ceiling in chamoix and 45 degrees turned large golden yellow table runners. A high candle burned, a small rose cutlery, maritim-padded, stood on the table, as well as porcelain salt and pepper shaker. The ordinary cards were handed over to us, the thick beverage card stayed with us on the table. A bottle of Magnus at 6.50 and two glasses of Pommery Silver brut came quickly and well tempered. After sufficient time, we were asked by a young lady with a stoned miene whether we had chosen. My wife had chosen field salad with croutons (9,50 and maibbean medallions with babaspitzle (copper noodles). Very positive: truffled sauce could be exchanged for untrusted. Plize could be omitted (38. . I took scallops with Beluga lenses in Curryrahm (three to 16.50 and calfsrückensteak with Spätzle 29. . As an amuse gueule, three slices of dark, three slices of white bread came in sparse quality, with a slice of fishtrin, uninhabited rough in the mouth through tiny pieces of paprika. My wife didn't touch the low-taste mass. The field salad was unfortunately of the bad variety (big, thick bitter leaves in supermarket quality, contaminated by Frisee, Radicchio and Chicoree with very crispy absolutely uniform and tanned croutons. I had to destroy the remains that my wife had left. The potato vinaigrette was rather bad. My three mussels were perfectly fried, lentils and curry cream were delicious. The champagne, which we gave up because of its extreme price (13.50 per 0.1 l each, was enough until the end of our appetizer. To the main dish we openly order a Crianza from the Rioja area (0.2 l to 9. . Several times we were asked if it tastes, all 100 correct, just without a smile. Our main court came after a good time. Both were garnished with low taste almost raw broccoli. The quality of meat was beyond any doubt. The Maibockmedaillons medium to rare, my calf medium to well done. Both butter. The self-made scrub noodles were extremely low-sodium, my late zle (made, pressed quite well. My pawlings were sand-free and tasty, my mouth nothing. The sauces were well reduced, but they only tasted medium. Schupfnudeln and Spätzle were almost dimensioned. We were still after a dessert: a sorbet for my wife (Himbeer because blackberry was out at 7.50 , for me pumpkin seed parfait with mango pieces (10.50). The sorbet was presented like a ball of ice, my parfait was good. My wife left half the tasteless half-frozen. The restaurant was populated by many regular guests. With our 56 or 60 years, we pressed the average age. The overall atmosphere seemed rather stiff and dry. Everything was very clean. Overall, the price performance ratio is not true for me. The bill was as high as the other restaurants in the last few days. The equivalent was not the same.