Oud Sluis was indeed fantatsic, even a bit better and more consistent than last year. And, Hof van Cleve was on par. Reviews to come hopefuly soon as soon as our new Blog extension is working.

Hope Oud Sluis was fantastic!?

Juan Amador git the third star last year and Sven has two stars with an espoir qualification. The cuisine at Aqua (the reatsuarnt of the Ritz-Carlton in Wolfsburg where Sven cooks) is constantly imoproving and worth any trip.

Both are the protagonists of the new “German” cuisine who finally emanzipate themselves from the French influence of most of the German top chefs. Clearly, when Germany became interesting from a culinary standpointin 70s/80s (Witzigmann got the first three star in 1979) the chefs more or less replicated French Haute Cuisine…
But this now changes!

Interesting as well are Klaus Erfort in Saarbrücken, Christian Bau in Perl and Thomas Bühner in Osnabrück

Thanks so much for your comment!

Yes, the fact of using foam which is a bit outdated now proves what you’re saying.

Thanks for the tips – they do look interesting. I like the look of the style, too. How many stars/points do they have?

Sorry…

what a surprise to read a review of Residence in Essen. I ate there years ago and was never tempted to go back because, as you rightly point out, innovation and creativity is not at the forefront of the cuisine. The makes a good business restaurant if you are invited because food doesn’t distract your conversation.

Nationwide, Residence is still in the top20 bur compared to 2007 (rank it has descended due to a kind of steady state while other two stars have developed their cuisine dramatically.

As I understand your taste and approach, give Juan Amador and ven Elverfeld a try, both are brilliantly playing with ingredients, techniques at avery high level!

Cheers
Ingo

P.S. Can’t wait for your Oud Sluis review. Will be there next weekend:-)