Die besten Restaurants mit Gourmetrestaurant Essen in Erkelenz

Breathtaking! This word sums up the evening in the Troyka restaurant very well. From the interior to the menu to the drink accompaniment, everything was truly breathtaking. But let me start from the beginning. The Troyka restaurant is considered the only Russian star restaurant in the world and that alone is reason enough to try a menu here. At 6 p.m. sharp, the doors open and the first guests are seated. I was allowed to choose whether I would like to sit in the hall or at the chef's table. With an offer like that, I'd happily take the Chef's Table! Sitting directly at the post, I was quickly greeted with a non-alcoholic aperitif and water. Both really refreshing and a nice start to the evening. In addition to the menu, I chose three signature dishes: goose liver cake, caviar fire potato and Guillardeau oyster. But I started with the classic amuse, the Troyka (=three-horse team) from Daikon. Fresh, crunchy, slightly spicy; That's how I want Daikon. Then a second greeting came from the kitchen: the Bardinova waffle, a malt waffle filled with cream. Really tasty and crunchy. After two greetings we move on to the first real course: Pot Schuba. Here we decided on a layered salad made from beetroot, dill and hamachi. A classic of Russian cuisine reinterpreted, giving the dish a modern touch. And the hamachi gives the dish a very unique taste. Before the second course continues, the signature dishes are served. Starting with the goose liver cake, followed by the fire potato and ending with the Gillardeau oyster, I am transported into a world that I don't want to leave. The goose liver cake was my personal highlight of the evening, the creaminess of the liver gave it a wonderful mouthfeel. After the signature dishes, we continue with the second course: the mushroom gateau. This gateau has a really woody, savory flavor, with the waffle exterior and pistachio coating also covering multiple textures and rounding out the dish. This proves once again that vegetarian dishes can easily compete with meat and fish. Now let’s move on to 3rd gear: Carabinero. As an exception, a slightly spicy dish is served, but not too spicy. So really very tolerable for non-spicy eaters. Aisle 4 represents another highlight: Piripjolka. A quail with duck liver and a variation of the well-known borscht is exactly the dish I was waiting for. The dish has depth, creaminess, tenderness, complexity and I never want to stop adding my spoon to the sauce. My favorite from the normal menu. In fact, after the excellent course, another meat course comes in course 5: rack of lamb. The back was cooked to perfection and the sauce took care of the rest. But actually the piroshki in that course got me even more. A dumpling filled with lamb and Roscoff onions brings fattiness and umami, but at the same time also a subtle sweetness. To round off the evening, dessert comes to the table in course 6: Tschak Tschak. Sorbet meets chocolate meets Smetana. Anyone who loves desserts will have a blast here. The acidity of the berries gives the dessert a freshness and lightness. Yes, the menu was truly a feast for the eyes and every dish brought me nothing but pure joy and happiness and showed me how versatile Russian/Eastern European cuisine can be. The wine pairing was great with the courses; the ice wine with the goose liver cake is highly recommended. I can only find nice words about the service. The service staff accompanied me warmly and advised me through this unique experience, generously poured wine and had conversations with me. All in all a successful evening. Thank you for this first class meal and see you soon