St. Benedikt - Aachen

We like to make a “city trip” for two to four days. this time our goal was: the city with dom, concert and a few restaurant visits – a cultural trip. with the train they come well there. buses (lines, stops, schedules, arrival at information points in the city are necessary for reconciliation. in particular, the road maps at the stops are printed differently than, for example, in köln (where each line has a route and the times on a plan.) in aachen all buses of a stop stand on a note and the stops (can sometimes be difficult to find). but that could not hold us. we even managed all buses, only once was a taxi necessary because no bus left (after 22:00 clock is mostly in the city parts. ambiente aachen has two starelokale: la bécasse and st. benedikt. in our timetable fits best sankt benedikt. we came to the quietest place after a small bus ride. the house is quite inconspicuous from the outside. also inside, which can be controlled locally. maximum 24 guests find space. we were very happy with our table and had enough freedom. the place was equipped with white table runner and fabric serviettes. glasses and a small flower decoration were covered. so easy to consider, but completely in order. After a modernization of the listed house, the maximilian creus initially took over the restaurant of his parents, in which the mother, gisela creus had cooked for many years with the award of a Michael star. Today the kitchen is French oriented, but also open to international directions. cleanliness was well maintained. sanitation small space; but well furnished. service the ladies in service were all three extremely friendly, communicat and careless. we felt very comfortable. the restaurant manager woman karin whiter was very dedicated. their special presence were their weeds of the house exclusively by German winzers. the card(s there are two menu offers and an extensive wine-type. the tasty eating seven floor menu – 128,00 € färöer lachs kürbis birne miso der lachs (probably gently confiscated or damped was covered by a shiny lasur and made the taste very mild and intense. the pumpkin was cut very thin and then raw shaped to sprinkle. the thin floor-shaped legs were slightly softer and showed a light sweet. roasted pumpkin seeds gave a piquante note. the green aromatic nebel supplied further combinations at the teller. admiral cash – acidic sawn green garden beans crushed oil the cash was firm in the flesh and very juicy. the beans were still firmly surrounded in the bite and with a kind of roasted panad. the sweet spicy, crunchy and maternal. on the fish was filigree kartoffel stubborn. sour cream and smoked oil gave the court. kalb – truffle spinat büffel mozzarella the meat was pink and juicy. plentiful truffle (herbstrüffel from frankreich had been wrapped over it. the spinach was prepared as a pesto and fine in the aroma. the mozzarella was filled inside in the rettich röllchen. the nocke consisted of smoked potato stamp. I didn't know that yet and I was very happy. black garlic – thai curry yuzu the black garlic was processed in the friséesalat and in the fried praline. the yuzu cream was in a hemispherical from a kind of reiscracker from very fine pearls. the little curry lay on a red bohnenmousse. dry aged rural boar – mushroom pastinake fountain cresss, the meat had been cooked according to my estimation sous vide; for it was juicy, tender and without red staring. the thin-thin layer on one side was slightly inoculated. the sauce was creamy and gentle in taste. the pastaque sections were perfectly cooked and very delicately lubricated; as result fewer root ermüseromen were found, but a beautiful game of sweet and acid. the mushroom part consisted of small **** and spiced cervical and Shijitake pieces. raw milk cheese on a large stage were the ripe cheese arranged. there were soft and hard cheeses of sheep, goats and ****. most names I forgot. we have chosen a plate with Cuh products and on the other we have “mutual” strong species of goats and sheep. cocos – black johannisbeere nougat events – coffee grapes greet from the kitchen before the way: three types of self-baked brot (blue baked brot, Krimson snail, white brot with olive oil, salt, butter mouth-fried jelly it after the sweet tasted, was well tasted and a refreshingly pleasantly opposite the cream and the green leaf rounded off the taste. stones (macaron the baked was successful and the filling (a fresh cheese paste could fit. false tomate pfefferbrot senfbutter rauke at the “false tomato” was just the green top real. the pralin in tomatenform was pleasantly soft in mouth, showing many aromes from sweet to sour in strong and discreet tones. the crispy broth, the butter and the salate complement the fine overall taste perfectly. from the terrace: jakobsmuschel – kaviar the simulated inner of the bivalve had three layers. on the floor there was a kind of “Keks” over two pralins: once in the direction hagebutte (here and once a little more sweet (orangennote.) the pearls were made of sugar, but from decoration. the caviar was made from black, acid cream and other ingredients. I myself once produced in a terrace attracts similar kittens with the help of agar agar and ice-cold oil and suspect that this was done here too. the picture looked really attractive and tasted good. petit four of a large selection of different pralins we were looking for a fine mix and tasted it for the coffee. ffee raisin sekten: weingut behringer 2012 pinot sekt brut (0,1 l – 12,00 € prisecco jörg geiger apfelsinfonie piccolo (0,2 l – 10,00 € tafelwasser 0,75 l – 6,00 € winery 2016 the dishes were prepared with much love and were served by a attentive service. the restaurant manager introduced the gras with joy and asking how it tasted, showed real interest. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” date of the visit: 12.10.2018 in the evening two people my enjoyable experiences are also at [here link]

Perfect! For me the best 1-star restaurant in the Aachen region.

In the city region unique and culinary 1A. The 1-star restaurant has earned 5 stars in the review.

Best cuisine of the Euregio! Good-bourgeois lunch is already at a very high level! Top team! Every affordable, we definitely come back!

Thank you for this phenomenal taste fireworks! The food was perfect from the front to the back, exciting, exciting and simple and captivating delicious.