Im Moments Boutiquehotel Wolfgang's
➤ Goschwitzstraße 27, 02625 Bautzen , Sachsen, Germany
Frutos Do Mar, Europeu, Alemão, Cafés, Bife
"I threatened it in winter, I came back, and I'm not just going to the night, but also eating. That happened now. After a small dexterity check in (we took their reservation from the system this morning.... I got a room, exactly what I had during the first visit in winter, and went back to the state after exhausting hours of work in CZ and go to the hotel with which I could get to the restaurant. The entire ambience of the rooms over all other rooms really makes joy and is designed with great love. The guest rooms of the restaurant Wolfgang 's are not hanging behind, on the front of the street the old pharmacies with some of the old furnishings, where also very neat (no buffet breakfast is served), on the rear adjoining guest rooms to the reception in the rear part of the building. All this makes a very well-kept impression and at least in the gastronomic facilities in Bautzen, which I have met so far, is looking for the same. The guest room, material-conditioned, good cutlery and neat glass work are presented at the tables. I was fluctuating, in the beautiful guest room or in a beautiful summer evening on the slightly casually designed terrace? As always won with me outside in beautiful weather! So the young lady in service informed accordingly and shortly later the table presented itself in a similar state as the tables inside. The maps came and I first ordered a glass of pilgrims, the local Landskron beer is presented. I had already found the card during my first visit. Now I finally had the opportunity to see if what was so tempting would be served. I read, read and remembered a conversation with Mr. Borgi about the more creative appetizers in some restaurants compared to main dishes and asked if it was possible to choose courses only from the appetizers, no problem was the pleasant answer. A wine from Deidesheim immediately smiled at me from the wine list. I don't have to order a giant who sat down with bones, but I was alone! Year 2016 by Reichsrat von Buhl: Full fermented with 1.1 g residual sugar per liter, which was a sharp announcement. Light 12 Alcohol announced the label when I tasted. This was a really good drop from the Palatinate for which the card called under 30 EUR. He was allowed to stay, and after years scepticism towards the new cellar master in RrvB since 2014 (the 2011 GG Riesling Pechstein from this house is still one of the best Rieslings that I tasted in my life now come back to Weinstraße 18 to taste the wines. I don't understand the label design completely, nor does it find tasteful, it reminds of an artist who likes to taste skull with diamonds... but maybe two colleagues from Ingolstadt will like it and you need to drink this wine while stretching point and little fingers? I don't know... the content was a good companion through the evening and my menu selection. I also enjoyed the kitchen served a neat baguette with a herbal cream, shortly afterwards followed a kitchen meal. A kind of gazpacho (as a cold bowl, crarr, made of zucchini and cucumbers. Fresh summer kitchen welcome, which I would have liked a little more seasonal boom. That was very simple, the components tasted clear, but there was no salt and pepper or other sharpness. Joy prepared the presentation, which was also very appealing in the other dishes. I had combined three appetizers to a menu, dessert stay open depending on how big these courses would be. I started with Tatar from the dried tomato observer Cornichons Shallots Capers Basilikum Optisch again very seductively presented, offered a classic tartar, including watchdog on the top of the tartar. A flower on it, basil on the chopped dried (before the oil tomatoes, the plate had various flavors, capers, cucumbers, scarf, garlic and parsley. A vegetarian wetar variation that makes joy in summer. The slight suffering in the kitchen was volatilized. Continue with fish, salmon-tartar Peifferlings Pine nuts Rucola Another plate that was very beautifully presented. Again a flower, again a beautiful summer bowl. The tartar this time perfect, only for the pescetarier this time. Now cut the salmon, gently marinated, refreshly seasoned, the Wetar also made joy in this course. I asked on request of the service for a somewhat longer time until the next gear. I had ordered it because I found this combination quite unusual and it tried to find out what the kitchen would serve there. So I had ordered Burrata with Peifferlings cherry tomatoes pine seeds wild herbs Was it what I had imagined? I don't know, the sight was that of a colorful summer salad. And there were also meat, the puffs were fried classically with bacon and onions. Next to salad, delicious and cream-filled mozzarella. And at the expense of Burrata I was in doubt, it was definitely buffalo mozzarella, yes, but it lacked the typical liquid filling with cream running out while cutting the mozzarella. It wasn't a burrata that was a good buffalo mozzarella! A little dizziness was that, careful questioning of the young service lady revealed that this had no knowledge of the fine distinctions in the Italian cheese preparation. I stayed still, even at Mozzarella, that was a delicious plate! I had left myself open to order a dessert, and these 3 courses were so dimensioned that a dessert was still possible. I would like to have had cheese, but unfortunately there was not on the map, so asked about the surprises, the answer was: I do not betray, they must be surprised, two thirds are class, one third was not so convincing the honestly disarming open answer! But now it was curious that plus an espresso please. So the coffee came to the table with the dessert surprise. From left to right this was a very good homemade sorbet, a yogurt mousse with apple and a chocolate sauce with a bowl of white chocolate. On the left and right tasty, the middle was the not so convincing third, found in the briefing of the dessert with the service in the aftertaste, the really missing apple aroma. This was also thanks to my selection for dinner at Wolfgang 's at the moment Hotel in Bautzen. And overall I was happy with a few smaller hooks on the dishes. A glass of Riesling was still in the bottle. On a summer evening you just have to sit a little, enjoy life and good wine! The two young ladies at the service of my visit night did their job without problems and robbed him with kindness. The unusual menu setup followed immediate coverage for several courses, between courses satisfaction and the desired waiting period was asked very nice. And it always remains time for a friendly smile and a few words for the lonely guest alone at his table. So I can come to the conclusion, a really nice ambience throughout the hotel prepares the guest joy, the kitchen is creative and remains in its performance as part of the upscale claim of the house. Clear recommendation if you want to eat well in Bautzen."
