‘Flotter Dreier’ in Elzach.
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/
I felt very happy with my belly full of ramen noodles from 
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We arrived at Cat Ba Island early morning after a long trip involving three buses and one boat and before heading out looking for some appropriate accommodation we wanted get something nice and filling into our bellies. Since we had just booked a couple of days climbing at Asia Outdoors at the Noble House we just stayed for breakfast at the ‘Good Bar’ downstairs. 
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Second add on were the ‘Pelmeni‘, smallish cooked Russian dumplings, that even though filled with a close to hardish meat mince, tasted great and the chilled sour cream and the beetroot dipping sauce made for some awesome condiments. Perfect skin too. For main I chose the ‘Lamb Shashlyk‘ which was a bit of a let down. The meat was quite tough and far too well done and the barley, onions and peppers were oily and soft.
Thankfully they ended the set dinner greatly with their ‘Blinis‘ which reminded me strongly of an old fashioned apple strudel which, because of the paper thin crepes came across a tad lighter, with lovely baked apple and cinnamon flavours. Nice finish.
Out of pure curiosity we ordered a pizza ‘Margherita‘. Unfortunately this was pretty underwhelming. The dough was thin and crispy but the sugo didn’t taste like much and the amount of cheese on top was simply too much for my preference. It was not a bad pizza but from a place with such a reputation I was expecting a little more than just ok.
This was on nearly every Singaporean based foodblog the last couple of weeks and since a friend asked me to go and I had never been on one of those events we went early Saturday to start with an early lunch.
With the pork sandwich half way down we strolled a few stalls further for the ‘Tacos‘ from ‘Tacombi’ (USA). First disappointment was they didn’t offer the ‘Beef Tacos‘ anymore as they apparently didn’t turn out right in this climate. Second disappointment was that the ‘Fish Tacos‘ weren’t really that good. The battered and fried fish was super dry and so was the tortilla they used. Even though the chipotle sauce was quite tasty and the red cabbage was nice and crunchy I felt unsatisfied.
Now it was time for some Asian food and so we head for one of the longest queues all the way at the end ‘Phan Rang’ (Vietnam) with their ‘Banh Xeo & Banh Khot‘ combo. ‘Banh Xeo‘ I already had before in Vietnam and these ones were really tasty filled with crunchy sprouts and vegetables and fried crispy on the outside. The ‘Banh Khot‘ were like little egg tarts with prawns and I wished they would’ve been a bit longer on the heat as some of them were quite raw inside tasting like undercooked omelette but overall still not bad but I didn’t envy the chef, assembly-line-frying both dishes without a break.
Switching back to western cuisine we opted for the ‘Soft Shell Crab Burger‘ from ‘Euro Trash Food Cart’ (USA) and yet another dissapointment – they ran out of their beef paddies so we had to go for the plain crab option. This slowly started to seem like a pretty “incomplete” event. Luckily even without the beef paddy this was a pretty awesome burger once I did get over the fact that I ate a whole crab with everything in and outside, I’m weird like that. The crab was crispy and still moist inside and the thousand island like dressing gave it a nice fresh touch. Just the bun was more the sweeter kind which I found slightly odd.
Next up was ‘Soto Tangkar‘ by ‘Pak Haji Diding’ (Indonesia). The soup was quite rich and a tad spicy but the beef didn’t really cut it as it was too chunky and tough for my preference.
Now this was one of my highlights of the day, the ‘Seafood Tostada‘ from ‘La Guerrerense’ (Mexico). On their sign they offered two different kinds but our crispy corn tostadas came with everything on it they had in stock. The seafood topping was a cevice of fish, crab, shrimp, tender octopus and delicious sweet scallops that must have just hopped out of the sea. This was then finished off with a big cajun style marinated shrimp big chunks of avocado and a spicy shrimp lemon juice with peanuts. So delicious complex simplicity.
Until now we had stayed away from the Indian stalls as many of them seemed to sell quite filling stuff but this one looked pretty interesting and so we tried the ‘Litti Chokha‘, little charcoal baked buns with a mix of tomatos, potatos and eggplants as well as some mint sauce to go with it. The buns were harder on the outside and crumbling on the inside and soaked up the condiments pretty good. I really liked the vegetarian chokha as it was nicely light and suited the buns well.
As they had both, beef as well as pork jerky we ordered the ‘Hainan Fen‘ from ‘Hai Ya’ next. Apparently a very common dish from the Hainan province in China but I had never heard about it here. Thick eggs noodles were topped with a multitude of ingredients – beef and pork jerky, cilantro, chives, peanuts, sprouts, little shrimp, squid and a soya based gravy. I realy liked it, especially the jerkies and peanuts and even the tiny shrimp weren’t as fishy as I thought. One thing I would have loved to have missed though was the squid which was also some kind of jerky, pretty strong in taste and hard to pick out as it camouflaged itself as noodles.
Enough of the filling dishes we went back to India and tried the ‘Chicken 65‘ from ‘Abhishek’. This fried chicken was covered in a wondeful spice mix with a citrusy fragrance and the sweet spiced dipping powder took it all to the next level. That was awesome and I just wished lean chicken breast was more popular in Asia as that would have made this even better.
After all those hearty dishes it was time to check out the dessert corners of the fairground and so we started with ‘Kue Pancong‘ (Indonesia) that were lightly baked coconut cakes in a special shape topped with white sugar. I love coconut so this was right up my alley, maybe just a little dry.
The next sweet affair again came from India and was offered by a Singaporean stall named ‘Heaven’s Indian Curry’. They offered a dish called ‘Putu Mayam‘ or ‘String Hoppers‘ which was basically freshly pressed and steamed rice noodles topped with bright orange sugar and grated coconut (also available with chicken curry). This was great and tasted quite light cause of the steamed noodles and the dessicated fluffy coconut with a sweet cover of orange caramelized sugar. If you missed the fair their shop is at #01-15 Ghim Hoh Market and Food Center, 20 Ghim Moh Road.
Before washing all that wonderful stuffing down with the one or other Warsteiner we had one last sinful dish, the ‘Sticky Rice Banana‘ from ‘Nam Bo’ (Vietnam). I was lucky queueing up at the right time as the staff on the fairground told me this is by far the most popular stall and waiting can be rather long during peaks. I really like Thai ‘Mango Sticky Rice‘ and thought this might be similar but here they wrapped banana chunks in glutinous rice before grilling it over coales wrapped in bana leaf and finishing it with a thick sweet coconut sauce and sesame seeds. Eventhough I would have wished for more banana this was a lovely closer to an endless seeming feast and so seven hours and fourteen dishes later (I didn’t count the seconds of ‘Porchetta Sandwiches‘) we finally capitulated and didn’t move too much for a while.
Get Your Grub On! 
