Archive

#Seafood

Sabei, sabei.

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Pad Thai

On our never-ending quest to find good value Asian food we followed the pointer of one of my food-loving colleague-friends to Chang’s on Grünwälderstraße. They had exactly two tiny round tables out front and we were lucky enough to catch one of them.

For starters, I had their satay gha, two chicken tender skewers with a dry rub spice mix and a nutty jelat peanut dip. Slightly dry but very tasty and good starting.

Next up were pad thai and fried duck in a savoury spicy sauce with chili, thai basil and vegetables. The duck was lovely crispy but still had a thin and jiggly fat layer sitting underneath that scrumptious skin. Sauce and vegetables were delicious with a good, yet not too unique taste to them. That pad thai though, it was, I’m not sure how to say it any other way but AWESOME! This was probably the best version of pad thai I had around here and since this is one of M.’s favorite noodle dishes we had quite a few. It had the right balance of tamarind, prawns were great and there was that certain tang. Loved it.

Get Your Grub On!

Chang Thaiküche
Grünwälderstraße 21
79098 Freiburg im Breisgau
Germany
p: +49 761 1379 684
http://chang-thaikueche.de/

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Sawadee-khrup.

[1] Beef bowl with lean beef, meatball, veal tongue and liver.

[1] Beef bowl with lean beef, meatball, veal tongue and liver.

This week’s most anticipated event for me was the opening of Chada Thai’s new noodle shop at Rempartstraße. Even after a few years in Asia, I couldn’t really make out what Thai noodle soups would be like but yesterday was the day I should find out.

We were planning to go with a bigger group but one colleague and I were held up by a spontaneous hall meeting and so the two of us followed the rest with a few minutes delay. Arriving at the shop we spotted our group with no free seats anywhere close to them or anywhere period. No choice but parking our behinds on the comfy waiting benches and hope for some fast noodle slurpers.

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Seafood and beef bowl.

Not long though and we were sitting at our table, ordering food and making ourselves familiar with the multitude of condiments on the table – chilli in vinegar, chilli flakes, sugar (??) and nuts.

My colleague ordered the seafood bowl, which was a heaty tom yam broth, filled with all sorts of water goodies like mussels, prawns, squid, salmon and fishballs. One to remember for my next visit but I just had to go for the beef bowl with all available add-ons, which meant that it was stacked generously with soft pieces of lean meat, veal liver and tongue as well as a bouncy meatball, whose texture took me back to those yong tau foo stalls in Singapore. My favourite meaty ingredient was the liver but the tongue definitely won the contest for most intriguing consistency and bite. The soup itself was tasty strong with hints of that sweet and sourness, typical for beef broth, and the noodles were just right. All in all a delicious bowl, that I’m happy to have so close by.

 

 

So the food was great, that I didn’t even mind the ten bucks I had to leave at the counter here, and I hope that Freiburg will appreciate having such an authentic (oh gosh, I hate using that word) shop around with the friendliest of people serving up some truly great stuff.

Get Your Grub On!

Chada Thai Nudelsuppe
Rempartstraße 5
79098 Freiburg im Breisgau
Germany
p:
http://www.chadathai.de/

 

‘Flotter Dreier’ in Elzach.

Duck breast with mash and broccoli.

Duck breast with mash, broccoli and jus.

I had friends raving to me about this place forever now and so when last week two of them asked M. and me to join them for a double date we instantly were game. The day of choice was Thursday, which by chance was also the day of their weekly ‘Flotter Dreier’ promotion. While in German this has a rather suggestive meaning, here it describes a triple course surprise dinner with a choice of meat, fish or a combination of both, paired with a selection of regional wines.

 

 

I chose meat for all my courses and my entrée turned out to be a brilliant trio of chunky deer tartar, carpaccio of the same and some field salad with candied walnuts and kracherle (badisch for croutons). The tartar wasn’t that gamey but had a distinct texture that wasn’t entirely pleasant but more of the intriguing kind. Paired with the more dominant fried caper fruit (not sure if that’s the actual word) and the crispy bread splinter this was just on spot. The carpaccio seemed more intense but still light and fresh as raw things should be and the playful combination with the sweetish coated nuts was simply lovely. Great kick-off to the evening. [Wine pairing: Grauburgunder (Salwey | Oberrottweil)]

 

 

My main was a beautiful duck breast, perfectly broiled to a deep rose, with crispy skin on the outside and all the important juices locked in. The mash and broccoli where solid supporting acts but the true star was definitely the duck. [Wine pairing: Cuvée (Landerer | Vogtsburg)]

I also got a little taste of the second main option of pan-fried pikeperch, a glossy scallop and the best cream cabbage that I’ve ever had. The latter was warm and cooked but still kept that typical crunch alive and kicking, almost on the edge of raw. I don’t know how they did this but I was genuinely amazed.

 

 

The finishing moves were performed by this extremely capable trio of sweetness. My favourite must have been the lardy caramel mousse, closely followed by the mixed fruit sherbet which showed some strong apricot tendencies. [Wine pairing: Scheurebe (Weishaar | Kaiserstuhl)]

I have been swept off my feet by tonight’s food and service. The ambience is comfortably classy, not detached or posh and also not as rustic as I had initially expected, very easy and convenient to settle in. Big kudos on the wine pairing too. All being great wines, every glass suited the corresponding dish optimally and the only regret I have is forgetting to note down the Riesling pairing of the fish main.

I’d love to come here every Thursday from now on, and if the use of great regional produce, skillfully orchestrated and prepared isn’t enough, it is the absolute steal at Eur33,00 all in that just makes this a major no-brainer. I’m bowing respectfully with many thanks to all involved.

Get Your Grub On!

Gasthaus Rössle
Hauptstraße 19
79215 Elzach
Germany
p: +49 7682 212
http://www.roessleelzach.de/

A gourmet short trip to Italy

Salad & antipasti buffet

We stayed at this beautiful newish hotel at Lake Resia that promised a couple relaxing and tasty days because of the attached mini spa and a daily dinner service with a 4 course meal curated by the junior boss of the house and head chef Markus Strobl.

During the few days we stayed here, we had so many dishes that I will keep this brief and short and let the pictures do most of the talking. Just that, there was a salad and antipasti buffet each day to start off the menu and even though it was mostly the same, every day they had some changing highlight items like perfectly grilled and chilled veal. My favorite picks were the marinated artichoke hearts and that slightly blanched and lightly dressed coleslaw with cumin.

 

  1. Fluffy dark Rye Bread dumplings in fond with oven vegetables and fried parsley
  2. Barley soup with ham roll and chive-gel
  3. Insane Meditteranean swordfish with pea flan, snow peas, and minestrone broth
  4. Perfect Topfenknödel with nougat center, figs, and cinnamon ice cream

 

  1. Amazing ravioli with carbonara filling, truffle aroma, and oven melanzane
  2. Essence of peppers, chorizo-egg-dumplings and carrot pearls
  3. On spot Ocean beef flank, tomato, dauphine-potatoes and oven carrots
  4. Genius peach sherbet, water melon and arunda bubbles from east of Meran

 

  1. Fresh and bio beef tartar, parmesan splinters and crostini, celery walnut salad and red onions
  2. Parsley cream soup, bacon trameszzino and gel of smoke
  3. Lardo stuffed breast of guineafowl, young leek, white bread pudding and chervil mousse
  4. Lukewarm chocolate lava tart with wild berry sherbet and strawberries

 

  1. Celery filled tortelloni, truffle foam, and broccoli
  2. Consommé double, fantastic mushroom crêpe and zucchini julienne
  3. Beef cheek, smoked mash, black carrots and parsley
  4. Farmer yoghurt mousse, ice cream, meringue and acidy passion fruit
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Regional cheeses, chutneys, and nuts

As the salad buffet at the start, the dinner closing was also the same every day, an interesting selection of regional cheeses, chutneys, and nuts.

The time we spend in this dining room was such a treat and I didn’t have a single dish I didn’t like and many that I loved. Atmosphere-wise it took us some getting used to as everybody was whispering quietly at their tables which made it all a bit library-like but after the first night we had some good wine, turned up the volume a notch and enjoyed ourselves. Thanks for a wonderful foodie stay at your hotel and keep being inventive.

Get Your Grub On!

Alpine Diner Restaurant & Bar (Hotel Eden Reschensee) – reservations mandatory
Hauptstrasse 4
39027 Reschen BZ / Resia (Südtirol / South Tyrol)
Italy
p: + 39 473 633137
http://www.eden-reschensee.com/

36hrs in Food Paradise – Hour 26, Raw

DSC01900-01We made it back from Curry just in time to freshen up and head out to meet my host’s buddies at Yabase, an izakaya-style sushi restaurant close to his apartment. A quick meet & greet and then straight into the serious stuff. Starting with drinks I asked for a lemon sour (shoju, lemon, and soda), that a former colleague had introduced me to during my last trip to Japan and with a hint of hesitation and a nondescript smile the lady said it should be possible to organize, and it was. Cheers.

We continued with a medley of dishes including a great quality sashimi moriawase, a tuna and a salmon platter. The latter two consisted of lean to fatty cuts as well as an aburi version each and some fabulous other bits. I truly think every sushi restaurant should have some of those, they’re just the perfect thing for solo eaters.

The next two hours we spend our time ordering random dishes like raw gyu, maki, beautifully made agedashi tofu and sweetly glazed savoury tsukune yakitori. After those were all washed down with cold brews and hot sake, we discovered they even had ice cream mochi dessert and since they were kind of miniature we had a multitude of ’em. The choco mochi were like frozen drops of mousse au chocolate, chewy on the outside and freezy creamy on the inside. A cool finish to an ortherwise delicious meal.

Awesome food, fabulous company and ass kicking service. Great night.

Get Your Grub On!

Yabase
Klosterstraße 70
40211 Düsseldorf
Germany
p: +49 211 362677
yabase-ddf.com

Foodie Wunschkonzert!

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Sushi Kusakabe is part of a fabulous 3-in-1-foodie-experience in the midst of Umkirch, a lil town just north-west of Freiburg. Part of this trio is a hotel (Hotel Pfauen #1) and a restaurant that’s half Thai (Villa Thai #2) and half Japanese (Sushi Kusakabe #3).

We visited this place for our anniversary last year, and since we kinda loved it back then – like a lot – we returned for this year’s happy occasion again.

IMG-20170710-WA0025-02Diving in, we went exactly the same way as 365 days ago without even realizing it. There was a crisp and tangy tempura moriawase and a tako karaage with a hearty spiced, yet light batter getting us off to a great start.

Next up came the main course, sushi galore. I couldn’t hold back (didn’t want to either) and just had to have that outstanding otoro (fatty tuna belly) again despite its higher price tag (Eur9.00/piece). No regrets though as this was a melt-in-my-mouth experience, and one of the best kind at that. Following close behind, right up there on the same quality level, were crunchy, fresh ebi (prawn) nigiri, unagi (eel) glazed with sweet sauce, massaged-til-soft tako (octopus), perfect tamago  (omelette) as well as crunchy shinko (pickled radish) and tuna avocado maki.

To finish up this wonderful meal we chose the papaya with lime sherbet with little pieces of lime peel for a tad more texture, and the thai favorite: mango sticky rice, which was a bit pricey at Eur12.00. That mango was ripe though and sweet, and the coconut sticky rice balanced out that fruity sweetness just perfectly.

All in all another memorable evening filled with amazing food crafted with skill, patience, and experience by sushi master Kusakabe-san. Outstanding performance on the service front as well, and thanks to all the staff that made our dinner such a lovely one. Sure, we left with a lil lighter wallet than we came in with but also with a big fat smile on our faces! 🙂 🙂 See you next year (latest) and domo arigato gozaimasu.

Get Your Grub On!

Sushi Kusakabe – Villa Thai – Hotel Pfauen (closed on Tuesdays)
Hugstetter Straße 2
79224 Umkirch
Germany
p: +49 7665 93760
http://www.villa-thai.de/

 

Back in (baja)style!!!

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I hadn’t been to the shack for a while but the sun was out, I had Mexican-Food-Loving-Friends in town and these guys just had announced the return of the baja fish tacos to their menu. So when we arrived back in Freiburg after a day of exploring the black forest and beyond we headed straight for Stühlinger and one of their outside tables ordering a set of fish tacos each.

I’m not sure if my picture does it actual justice but these babies were intimidatingly ginormous. M. and our friend C. intuitively reached for fork and knife but I was willing to get my hands dirty. After all, these were tacos, right? Flipping up the sides of the appropriately large flour tortillas I wasn’t even able to close them properly above the crisp battered perch but I was ready for my first bite and didn’t plan on letting go of it. This was amazing. I still remembered them vaguely from the BZ food truck festival last year but it was like a brand new experience altogether. The batter cracked under my teeth making way for the wonderfully flaky fish meat that was breezy fresh and cooked ’til perfectly glassy. Just moments after the fish literally melted, and the juices had drenched my hands in tasty goodmess, all the other flavours started kicking in; the creamy chipotle mayonnaise, the crunchy greens and veggies, some sourness coming from that tropical salsa and especially awesome vibes blazing from the fresh Mexican herbs. It was like being teleported to a Californian beach (without ever being to one) for a couple of minutes, sipping on a cocktail enjoying the sun. Oh yes, I am glad these fish are back in town.

On top of an excellent meal the service today was super refreshing, attentive and friendly and on my way out I also finally got to say hi to some of the great people, who are responsible for all this. Thanks so much guys and see you soon.

Get Your Grub On!

The Holy Taco Shack (closed on Sundays)
Barbarastraße 18
79106 Freiburg im Breisgau
Germany
p: +49 176 32970414
http://www.theholytacoshack.com/