Ratsstuben Im Ratshotel
➤ Mühlenstraße 3 5, 45721 Haltern Am See (Stadtmitte) , Nordrhein Westfalen, Haltern am See, Germany
Comida Rápida, Mariscos, Europeo, Europeo, Alemán
"We had chosen a nice weekend for another summery culinary cycling tour in Münsterland. Far over 35 degrees were announced for Saturday arrival and Sunday departure by bicycle. Puh, but the internal-familiary meeting showed, yes, we were happy to talk about rain. So it went again by bike on the trip to the southern edge of Münsterland. The holders are already part of the Recklinghausen district and are politically part of the northern Ruhr area. The approximately 80 kilometres were driven by welding by Rheine via Billerbeck and Dülmen. We were there for the early evening and many refreshments. This second visit to the Ratshotel in Haltern after July 2019 was not essential for my wife's initiative. She was much more lazy than I was after our first visit. But of course I was not unhappy about her proposal and I liked to do it. So we just reserved a table in the restaurant and a room for the next night. The rooms are beautifully renovated and offer good comfort for an overnight stay. For ambience and other things I refer to my review of July 2019, in this review I would like to devote myself to the menu of Daniel Georgiev and his team. As I said, we had probably chosen the hottest weekend of 2020 for this bike tour. Upon arrival the service covered tables outside and we asked if we could eat outside. The Ratshotel has an outdoor area only to the street, in front of the entrance. The young man could not promise us, but promised to explain. When we then had a fresh shower and came to dinner in a reasonable state for a star restaurant, we were offered a nice table for two outside, thanks for that! It was still far more than 30 degrees short after 19:00 and so was first ordered a bottle of water, there were a few more in the evening. When the bottle came with the maps, we ordered an aperitif, my wife as often a Cremant de Loire brut, just as with me a wormwood When we enjoy this aperitif, we dedicated ourselves to the maps and ordered a selection offered for us from the maximum 9 courses, then with me there were 7 courses, with my wife 5 courses. The selection can be viewed on the HP, in addition to the menu, there is an a la carte offer that can also be easily combined with the menu. The portioning of the offers of this card, however, limits the order via the classic 3 gear size. On the evening of August 8 there was definitely no option for my wife and me. For the first half a wine was ordered nearby. The Weißburgunder should be able to accompany the first courses well. For Aperitif, the kitchen served a very well established foccacia of the neighboring bakery and an olive butter and a fresh cheese cream. These two, of course, suffered under the prevailing tropical conditions after a very short time. But even without that, the bread was a nice impression on our menu. Daniel Georgiev welcomed us in parallel to serve the wine bottle again in his restaurant with a beef tar that received very delicious cripples with carrot chips. The Tatar had not been further refined, it was cut, not grounded, fine! Only a small paprika mayonnaise came to the chips. Perfect cold kitchen greeting for this evening. Another tick better, but this is just to return to a personal preference for this food served the pea cream soup. Peas, cream, some sweetness, some essential oils, I suspect mint, and some salt and pepper and you have the queen of all cream soups before you! Perfect and there was no drop in the little bag! The wine was well found and filled in both glasses, now he was allowed to start our menu. My wife doesn't like raw oysters, so band 1 just for me. Gillardeau oysters had provided Daniel Georgiev as the beginning of his menu. Passion fruit Nori Algae Lemon-Baiser was given on the map as a companion. Two oysters were served in the bowl on a salt bed. The fleshiness of the oysters fell in the eye. Good quality has already been given. The oyster was raw, so much could be seen. It was a little difficult to eat the bowl in a Happ, but if you managed to do it, the palate filled with a well-selected aroma combination of cripple with very fine acidity, more acidity due to the passion fruit and salty umami with iodine note through the alge! Very intelligent transmission. I was satisfied, Mrs was looking forward to her first walk in the menu. That was then a vegetarian gang called Comtè cheese head salad. Walnut Apricotsen Thymian Foam announced the map. This kind of sound very unspectacular, and has been pushed through easier when you choose our equipment. So you can be mistaken, mea culpa, I will never underestimate the supposed simple again. Large combination of 24 months ripe, like a Carpaccio cut Comtè served in layers with the raw salad, accompanied by acidity and crispy. Excellent vegetarian cuisine, as well as possible. Continue with an Italian classic, Vitello Tonnato tuna veal olive tomato pussies we were informed. But of course we were in a 1-star restaurant, not a canned tuna, but Blue Fin Thun in an incredibly good quality at the top of rolling calfs and tuna cream. Capers, olives and crunch with bread slices added this course to the best, very tasteful course and very good craftsmanship. From fish and meat classics it was another fish classic. Grilled octopus should follow. After the map, cauliflower hazelnuts mushrooms were the somewhat unusual companions. Fenchel as a determining component on the plate was beaten to us. The perfect cooking of the Pulpo arm was grilled by the first bites, tender he was. The ingredients were not noticed in this aroma. In the review this was a good Pulpo dish, but the unusual ingredients did not scare after that. The next band was served exclusively. But here it is like the oysters that my wife's exposure to Terrine from the geese was not difficult. Sesam Mango Terriyaki-Sud Brioche was a companion on the plate accompanied by a sour in 2017, which I ordered next to the series. The terrine was good about any doubt, only with some Fleur de Sel up there, with a piece of roasted brioche. That's all I need. But the brew, the mango puree and the crunch also do not disturb, just delicious! While I devoted myself to the area, my wife had tasted a second bottle of wine in parallel, which should accompany us in the second half of the menu. It never went to Burgundy, we ventured in terra incognita and ordered a hermitage Le Chevalier de Sterimberg from Paul Jaboulet in 2016. We definitely do not regret this choice, this wine would accompany our other dishes to the perfect one. With the octopus and the terrine we came over half of the menu. In the main course you can choose between fish and meat, see HP. We chose both the fish, Canada Black Cod Matjes horseradish buttermilk cloth should accompany the cod from New England. The Matjes found himself as Tatar both on the fish and beside him. The cloth in slices is on the plate, with a slice of radishes on top. On the fish a kind of Chutney with exact acidity. Very good fish main course. The meat main square served at the side table was also very pleasant. These were 4 or 6 very convincing passages, which could at best be criticized in detail. We wanted to finish our menu with lemon tea Meringue Wildheidelbeeren Fresh cheese ice cream were on the plate. Perfect summer menu completion, it was still over 30 degrees at 23:00. The menu option offered by Affineur Waltmann cheese with almond berry could not irritate us tonight, a certain Lord of HB can forgive me. Intermediate cooking: So I can finish. Star cuisine is sown in the MS and OS area, and after the loss of La Vie in OS and from the Keiling in Bentheim it becomes even easier to choose the upscale restaurants. There are light views in OS and MS themselves, maybe new stars will appear there in the next few years, but I am glad that I have a star to choose from in holders. We are sure that my wife has announced and if that happens, the highest hurdle for a restaurant has already been overcome! That was my regret after the last visit. The stars in MS and OS are there, very pleasant, but further south there is a very tempting alternative with the Ratshotel. Daniel Georgiev and his kitchen team, see HP, do a great job. Also the service under Petra Georgieva, Thomas Heyer, Jurgen Efovija and especially the young sommelier Yasin Aktas were in no way in their performance of the kitchen team! Kindness, training and radiance at star level make a return to joy! We announced our return no later than 2021! Let's hope fate leaves us! Absolute recommendation for the Ratshotel in Haltern. With an espresso and good red wine and a gintonicum the evening sounded at midnight"
