Zum Rössle - Kirchzarten

With Patrick Franke, the Landgasthof Rössle in Kirchzarten (approximately 10 km east of Freiburg, in the romantic Dreisamtal lies an extremely ambitious, yet at the same time modest and very natural patron. The house places particular emphasis on regional, seasonal and Mediterranean cuisine. Unfortunately, I have not been able to stay in the connected hotel yet, but I would like to catch up on the next occasion, because I am very excited about the very well maintained, up-to-date rooms. As part of an invitation, I was able to enjoy a wonderful three-course menu that was full of the strengths of Patrick Franke and his team. In the last few months, I have not been able to gout such a harmonious variety of aromas, consistencys, colors, textures and aggregate states on a plate, within a dish. Each food is such a clever composition and is both tasteful and visually a true pleasure. As an appetizer I had Bachsaibling with my own rye, including thin slices of gurke and ginger, accompanied by a fresh cucumber ice cream and a dull ginger mousse. The fish was buttery and extremely fresh. For the first few minutes, however, the cucumber ice cream appeared to me too much to kill the taste buds (I admit: ice is not one of my favorites... later, when something was melted, it was quite wonderfully associated with the other consistencies of this appetizer. The biggest surprise for me, however, was the ginger, which I usually find too dominant and with whose taste I often do not get so clear. Now his sharpness put a wonderful contrast on the freshness of the cucumber and the physicality of the parrot. As a topping, some crusty peanut pieces were on top – simply brilliant! So I could also dispense with the white bread served with olive pieces. I drank a fine Sauvignon Blanc from Baden-Württemberg, which once again emphasised regionality. The main course with two lamb pieces, which, however, were somewhat too red inside me, was accompanied by a potato-tree cake and exotic-looking stem cabbage and very long cooked jus. The stem cabbage apparently grows similar to green cabbage and tastes very strong-aromatic, therefore is a wonderful, rustic companion to the lamb. A kind of onion jam, which almost had the appearance of cwetschgengsälz, ensured a slightly sweet component. The biggest surprise, however, was the potato pancake: elegant, finely marbled, amazingly light. Some slices of earthy black root. Perfect. I drank a strong Barbera d ́Alba by Ruvei from 2014. Although I usually waste dessert, I tried this time. The focus was on apples in various forms of administration and expressions: as sorbet, as scattered cakes, as parfait, as jelly, as a small “snail noodle”. Here too: different colors and aggregate states and textures. And long ago not everything sweet, but also herb and crispy and serene and bite. Almost like a journey through the year and the different harvest times. A little coarsely ground cinnamon perfectly completed the different flavors and could be ribbed as a spice. To this wonderfully rounded dessert I have a great Piedmontese Moscato with a very penetrating quince aroma. All three corridors appeared to me both in a fundamentally and refined way, just as grandios composed. Here you get a high consideration for the individual ingredients of a meal. Served on very large, expansive, pearly plates, of which I found especially the curved shape that was used for the appetizer very harmonious (is certainly also well suited for soups. The service was equally open and turned to the guest, as highly professional and fully concentrated. Questions on individual ingredients or preparations could be answered immediately safely and naturally. The team seemed to be perfect. Here, the communication works with one another in an exemplary manner.

With Patrick Franke, the Landgasthof Rössle in Kirchzarten (approximately 10 km east of Freiburg, an extremely ambitious, at the same time modest and very natural patron is located in the romantic tribal valley. The house places special emphasis on regional, seasonal and Mediterranean cuisine. Unfortunately, I have not been able to stay in the connected hotel yet, but I would like to pick up on the next occasion, because I am very excited about the very well maintained, modern rooms. As part of an invitation, I could enjoy a wonderful three-course menu full of strengths from Patrick Franke and his team. In recent months, I have not been able to gout such a harmonious variety of aromas, consistencys, colors, textures and aggregate states on a plate, within a plate. Each food is such a skillful composition and is a true pleasure both tastefully and visually. As an appetizer I had Bachsaibling with my own rye, including thin slices of gurke and ginger, accompanied by a fresh cucumber ice cream and a blunt ginger mousse. The fish was buttery and extremely fresh. For the first minutes, but the cucumber ice cream seemed too much to kill the flavor nerves (I admit: ice is not one of my favorites... later, when something was melted, it was quite wonderfully connected to the other consistencies of this appetizer. The biggest surprise for me, however, was the ginger, which I usually find too dominant and whose taste I often do not get so clear. Now his sharpness put a wonderful contrast on the freshness of the cucumber and the physicality of parrots. As topping, some krusty peanut pieces were top – just brilliant! So I could also dispense with the white bread served with olive pieces. I drank a fine Sauvignon Blanc from Baden-Württemberg, who once again emphasised regionality. The main course with two lamb pieces, which were still too red in me, was accompanied by a potato tree cake and exotic looking charred and very long cooked jus. The stem cabbage apparently grows similar to green cabbage and tastes very strong-aromatic, therefore is a wonderful, rustic companion to the lamb. A kind of onion jam that had almost the appearance of cwetschgengsälz ensured a slightly sweet component. The biggest surprise, however, was the potato pancake: elegant, finely marbled, amazingly light. Some slices of earthy black root. Perfect. I drank a strong Barbera d ́Alba from Ruvei from 2014. Although I usually waste Dessert, I tried this time. The focus was on apples in various forms of administration and expressions: as sorbet, as scattered cakes, as parfait, as jelly, as a small “snail noodle”. Also here: different colors and aggregate states and textures. And long ago not everything sweet, but also herbs and crispy, sera and bite. Almost like a trip through the year and the different harvest times. A little coarsely ground cinnamon complete the various flavors and could be ribbed as a spice. To this wonderfully rounded dessert I have a large Piedmontese Moscato with a very penetrating quince aroma. All three corridors seemed to me both in a fundamental and refined way, as well as grandios. Here you get a high consideration for the individual ingredients of a meal. On very large, expansive, bead-shaped plates, of which I found in particular the curved shape, which was used very harmoniously for the appetizers (is certainly also suitable for soups. The service was also open and turned to the guest as highly professional and fully concentrated. Questions about individual ingredients or preparations could be answered immediately safely and naturally. The team seemed perfect. Here the communication works in a pattern.

It is Actualy the Roessle = a small horse, a cozy German tavern with an innovative chef and outstanding food. The chef has real talent and i was in many visits never disaponted no matter what i ordered. We have been here as a couple, with friends and in larger groups and everyone enjoyed . If the service the food and the wine stay as good as before we always come back.

We were at lunch and could sit outside in the garden, nice quiet location with very quick and friendly operation

When we arrived, the terrace was almost empty, most of the tables reserved.The service power that saw us as the first seemed to be completely stressed at this early hour and that was also noticed when she served us.Totally devastated. because the prices in this restaurant are somewhat more expensive, it also has to work with the staff. leaves a very bad feeling during the gassing.Essen was good, with you need to order to get tired in every case always min. before or after.