Die Ente - Reservar una mesa

we learned that the duck has a new cook. we wanted to know how this is, last week in the duck. it was a dream for us (4 people). the service was competent, tried, friendly and attentive. the wine card is equipped with over 180 positions abundant and everyone finds something. We were particularly impressed by the charming restaurant manager who had very well advised us during the wine selection. how to find the right cake for it? we had the menu: starting from a goose pot liver, a tomatenkuss, jacobsmuschels with topinambur and coraljus, a interpretation of the jägerschnitzels (for us a high point) to the valrhonachocolate with granatapfel. this menu was harmonious and perfect. the cook and his team work at the highest level clear and offer the guests only the best. each teller was an art work and tastefully an explosion. we were all very enthusiastic and look forward to the next visit.

• Útil
• Inútil
• Responder

The star chef Tommy R. Möbius leaves the duck for 25.02.2017 He and his wife want to open something new in Schwetzingen. More has not been disclosed. His successor is the sous chief Christian Kesselring. Who wants to know more about it: [here link]

• Útil
• Inútil
• Responder

a value for travel now comes a big change in restaurant a new cook from Austria we look forward to

• Útil
• Inútil
• Responder

Top Service Top Location Immer glücklich

• Útil
• Inútil
• Responder

Topp quality and very friendly service

• Útil
• Inútil
• Responder