Ratsstuben Im Ratshotel
➤ Mühlenstraße 3 5, 45721 Haltern Am See (Stadtmitte) , Nordrhein Westfalen, Haltern am See, Germany
Comida Rápida, Mariscos, Europeo, Alemán
"we had chosen a nice weekend for another summery gastronomic tour in münsterland. far over 35 degrees were announced for Saturday arrival and Sunday departure with the bike. puh, but the intern-familiary showed meeting, yes, we have now spoken about rain. so it went again with the bike on the way to the south edge of the country. the holders are already part of the recklinghausen district and are politically part of the northern ruhr area. the approximately 80 kilometers were driven by rheine via billerbeck and dülmen by welding. we were there for the early evening and many refreshments. this second visit at the ratshotel in stallen juli 2019 was not essential for the initiative of my wife. She was much more lazy than I was visiting after our first visit. but of course I wasn't 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 overnight. for ambiente and other things I refer to my review of juli 2019, in this review I would like to devote myself to the menu of daniel georgiew and his team. as I said, we had chosen the probably hottest weekend of 2020 for this bike tour. at the arrival, the service tables covered outside and we asked if we could eat outside. the ratshotel has an outside area only to the road, in front of the entrance. the young man could not promise us, but promised to explain. When we then had fresh showers and came to dinner in a reasonable condition for a star restaurant, we were offered a nice table for two outside, thanks for that! it was still far over 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 cards, we ordered an aperitif, my wife as often a cremant de loire brut, just like with me a wormwood when we enjoy this aperitif, we dedicated ourselves to the cards and ordered a selection offered for us from the maximum 9 curses, 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, restricts the order via the classic 3 floor size. on the evening of the 8th august has definitiw no option for my wife and me offered. for the first half a wee was ordered near. the white burgunder should be able to accompany the first courses well. already served for aperitif the kitchen a very well established foccacia of neighboring bakery and an olive butter and a fresh cheese cream. These two were of course suffering from the prevailing tropical conditions after a very short time. but even without that it was a nice impression on our menu. daniel georgiew welcomed us in parallel to serve the wine bottle again in his restaurant with a barked one who received very tasty 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 for this evening. another tick better, but this is just to return to a personal preference for this eating, served the fertilizer cream soup. Broom, cream, some sweet, some essential oils, I guess mint, and some salt and pfeffer and they have the queen of all creamsuppen before them! perfect and there was no drop in the small pocket! the wine was found well and filled in both jars, now he was allowed to start our menu. my wife doesn't like raw oysters, so band 1 only for me. gillardeau oysters had made georgiew available as the beginning of his menu. passionsfruit 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 into the eye. good quality was already given. the oyster was raw, so much could be seen. it was a little difficult to eat the bowl in a happ, but if they had managed to do it, the palate filled with a well selected aroma combination of cripple with very fine acid, more acid driven by the passion fruit and salty umami with jodnote by the alge! very intelligent. I was satisfied, woman was looking forward to her first walk in the menu. that was then a vegetarian gang called comtè cheesehead salad. walnut apricotsen thymian foam announced the card. this type of sound very unspectacular, and was more simply pushed through when they choose our equipment. So they can be mistaken, mea culpa, I'll never underestimate the supposedly simple again. large combination of 24 months ripe, like a carpaccio cut comtè served in layers with the raw salad, accompanied by acid and crispy. excellent vegetarian cuisine, as well as possible. further with an Italian classic, vitello tonnato thunfisch kalbfleisch oliven tomaten we were informed. but of course we were in a 1-star restaurant, not a canned thun, but blue fin thun in an incredibly good quality at the top of the rolling calves and thun-fish cream. capers, olive and crunchy with broth slices added this cure to the best, very tasteful curs and very good craftsmanship. of fish and meat classics it was another fish classic. grilled otopus should follow. after the card, flower cabbage hazelnut mushrooms were the somewhat unusual companions. fennel 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 it was. about the ingredients were not noticed in this aroma. in the review this was a good Pulpo court, but the unusual ingredients did not scare after that. the next band was served exclusively. but here it is like the oysters that the exposition of my wife in terrine was not difficult by the geeseer. sesam mango Terriyaki-Sud brioche was a companion on the teller accompanied by a mad in 2017, which I ordered next to the series. the terrine was good over any doubt, only with some fleur de sel up there, with a piece of roasted brioche. I don't need more. but the brew, the mango pure and the crunch also do not disturb, just delicious! while I devoted myself to the area, my wife had cost a second bottle of wine parallel, which should accompany us in the second half of the menu. it never went to burgundy, we dared in terra incognita and ordered a hermitage le chevalier de sterimberg by paul jaboulet in 2016. we do not regret this choice, this wein would accompany our other dishes to perfect. with the oktopus and the terrine we had come over the half of the menu. in the main course you can choose between fish and meat, see hp. we chose both the fish, kanada black cod matjes meerrettich buttermilk lauch should accompany the cod from new england. the matjes found himself as tatar both on the fish and beside him. the cloth in discs is on the plate, with a disc radiating above. on the fish a species chutney with exact acid. very good fish main course. the meat main place served at the side 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 wildheidelberry fresh cheese were on the top. Perfect summer menu finished, it was still over 30 degrees at 23:00. the menu option still offered by affineur waltmann with mandelbeer could not irritate us tonight, a certain heart of hb can forgive me. between cooks: so I can come to the conclusion. Star cuisine is sown in the opposite ms and os rar, and after the loss of la vie in os and from the keiling in bentheim it becomes even easier to select the upscale restaurants. there are glimpses 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 stalls. 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 repent 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 georgiew and his kitchen team, see hp, make 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! friendliness, training and radiance on star level make a return to joy! we have announced our return at the latest 2021! we hope that the fate will leave us! with an espresso and good red wine and a gintonikum sounded the evening at midnight"
