4 Roswell Balentien - 9 months ago
I loved achtu0026dreissig, and it left me wanting to go back, if not just for the food than also for the friendly waiter, who replaced the first and helped us throughout the meal.
The taste and bite of free-range beef tartare, accompanied by pickled gherkins, capers and with a cured egg yolk on top, still lingers in my mouth — an excellent choice for those who may like the taste of yolk, but not the texture of having the yolk raw.
Although the portion size was large, at the end of the meal, there was nothing left of my Brandenburg duck.
Weeks after visiting the restaurant, I’m still talking about the perfectly crisp skin, the succulent meat and accompanying slightly sweet red cabbage!
Should their menu ever change to include more gluten-free dishes, I can imagine I’ll be back in a heartbeat.