Die besten Restaurants mit Gourmetrestaurant Essen in Essen

An amazing experience! Had the 6 course menu with wine arrangement and everything was delicious. The staff were friendly and professional. An easy recommendation for a special dinner.

We were pleasantly surprised; things seemed to be quiet in the Essen suburb of Werden. Finding a parking space was relatively quick; we walked a good two hundred meters. It may be advisable to avoid wearing seat shoes👠, ladies know what that means 😉. The inn already looks inviting from the outside and this continues inside. Kamota is Styrian and means beautiful, “comfortable” place. We found it simply comfortable, it had nothing of a mannered star temple about it. And Mr. Kettner steps up to the table: “Greeeeeeeeeeeeeeeeeeeeeeeeet! “It’s nice that you’re here,” and then the ice is broken and you feel like you’ve arrived. He repeatedly accompanied the service and explained the dishes. His enthusiasm for the ingredients of his homeland was unmistakable. We like this interaction when you can ask the master about an ingredient or preparation or engage in a chat. This approachability matched the warm atmosphere and we really liked it. “New Austrian” is served, Alpine dishes with a Japanese “twist”. In addition to the menu, there is an à la carte option. The names of the dishes pushed me to my linguistic limits, what did I have, for example? B. to be expected here 😊: Char “Grüss Gott Ausseerland” Rauchfischerl - Yuzu Sansho - Melanzani – Zwüfiemulsion? The culinary service on offer was faultless. I really enjoyed the “simple” things, e.g. B. a wonderful bacon. I also really liked the “Grüss Gott Ausseerland” char. Otherwise I felt a bit overwhelmed. An example of this is the elaborate greeting from the kitchen, which causes storms of enthusiasm among many “foodies”. A ball made from runner beans, which was filled with kampachi (fine fish) marinated in verjuice. In the “crunchy” ball there was a sesame leaf sorbet, a citrus foam and a jelly made from verjuice juice. Plus radishes in verjuice, bee honey and caviar. So many different ingredients and flavors between sweet, sour, salty and various e.g. B. cooling component and textures. And with a “happ” it was gone! Food bloggers will write about a “flavor explosion” or “palate sex.” I'm not a blogger, I'm a chef, and I felt like I wasn't getting proper credit for the effort. The last paragraph has nothing to do with the Kamota! We had a lovely evening there with impeccable cuisine. Mr. Kettner is an extremely pleasant, likeable representative of our guild 🫶. Without question, he has mastered his craft. The service was friendly and the atmosphere was comfortable. Anyone who comes here as a guest should leave the inn satisfied at the end of the evening 🙂. Asian and especially Japanese influences are omnipresent. There is hardly a menu that is not influenced by it. Koji, miso, dashi, soy sauce etc. I only like this to a limited extent. It's similar with fermentation, regionality, etc. In the long run it gets boring. I appreciate the “simple” cuisine. An excellent product, a classic artisan sauce, the whole inspired by the French school. For me it doesn't have to be small-scale. An effort is often made that makes me mentally throw my hands up over my head. This may make the “Instagramer” happy, who apparently lives from beautiful pictures. Basically, you should celebrate the craft. Cooking is a wonderful profession. I don't like it when a chef forgets that the focus shouldn't be on him, but on the plate, the dish, the happy, satisfied guest. There may be chefs who think they are rock stars, to whom I shout: “Shut up with your attitude and go back to the stove 😉!”

Very attractive location with a well put together menu. The staff is very friendly and accommodating. Anyone looking for special food is in good hands here.