REVIER A LA CARTE in Oberhausen

We visited the restaurant on the evening of June 29, 2013, with four people. The service was very attentive—although only two other tables were occupied. Regarding the food: The fish soup (Soupe de Poisson) was finely balanced and light. The ladies thoroughly enjoyed the bruschettas. However, the homemade crab salad suffered from being served far too cold. Of the main courses, only the crispy fried zander fillet deserved praise. With the leaf salad with turkey breast, two pieces of hard-boiled chicken egg were served without comment instead of the promised quail eggs. When ordering, no one asked for the dressing; they simply added balsamic vinegar, which didn't bother the guest at this point, as they would have ordered it anyway. The pasta with salmon and truffle, however, seems to come from a "fat over everything" cuisine that was long thought to have been overcome. The greasy mush served here has little in common with Mediterranean lightness. In short, more work needs to be done to live up to the self-chosen slogan "simply better food." If I checked "good" here, I mean: it can still be significantly improved if you want to attract regular customers rather than just overnight guests.