Wednesday, 1 June 2016 – Gänsemarkt – Casse-Croûte.
Reservation
We definitely advise you to reserve at the Casse-Croûte with sufficient advance notice.
Ambience
We were already arrived in front of the Casse-Croûte – which was surely also due to the fact that one or the other did not feel optimally prepared without the “cigarette before”…
The service of the Casse-Croûte reacted friendly and sovereign by, beside the greeting, the offer followed to serve the first beverages immediately in the entrance area still in front of the restaurant – of course we could not refuse this offer.
About 15 minutes later we entered the Casse-Croûte. The restaurant is divided into two guest rooms. The area in front of the counter serves as a small reception area. Here we were welcomed again “quite officially” & led to our table.
We found the fact that they immediately offered us to store our wardrobe and bags very pleasant – that’s a good service.
The furnishings of the Casse-Croûte are similar to those of a French bistro – all around and at seat height there are continuous mirror surfaces which at least optically create “more space”.
You immediately feel at home – the only little drawback is the ambience – it could be a bit brighter – specially to appreciate the effort and care taken in decorating the food.
The “Business Card”
The toilets were clean and neat, but not a noble impression – whereby the ambience there is adjusted to the look of the guest rooms.
Service
Our waitress was a gold piece, friendly, courteous, competent and quick-witted – we felt consistently well & very good served and also honestly advised – she always had an eye for our special wishes and made us suggestions to complement our dishes.
We should also mention the sommelier of the Casse-Croûte – a true connoisseur without airs and graces – we felt more than well advised, the Pintia 2010 was an impressive – the Armagnac an extraordinary experience – thanks for these highlights.
Starters
Everything began with the “greeting from the kitchen”, namely fresh chanterelles in cream with fried bread dumplings & chives.
I’ve been avoiding chanterelles for many decades – basically there was never a portion that wasn’t “crunching” from sand – but WoW, at the Casse Croûte, the little greeting from the kitchen convinced me, both in terms of craftsmanship and taste.
Our “gold piece” was so friendly and put together for us a delicious appetizer plate. It contained an excellent Carpaccio di manzo with “old” vinegar, Parmesan & pine nuts together with Rucola (an excellent rocket salad – not a bit bitter, light nut taste & a delicate olive oil).
Then a portion of Tobiko caviar with boiled egg & potato Rösti as well as Vitello Tonnato – roast veal in tuna sauce with caper apples – which was also a must – all super delicious!
From our point of view, the carpaccio and the strikingly tasty potato Rösti with the Tobiko caviar (very refreshing taste, the graininess & celebrations of the caviar optimal) were the highlights. A spicy tuna tartar with wasabi cream was also served – it could have scored well – but it was a bit too spicy for that… “less is sometimes more”.
The appetizer plate also included shrimps in sweet and sour sauce – but they were a little disappointing. The sauce was not homemade – which unfortunately one tasted immediately, in addition, the good shrimps solidified increasingly by the hot bowl.
“If only the shrimps had met salt, pepper, garlic and olive oil in the pan, they would have been better.”
Main Course
All the main courses were served at a good temperature and lovingly decorated, with the portions all being neat and tidy.
The original Wiener Schnitzel with fried potatoes, asparagus & cucumber salad was OK – maybe a little dry – the asparagus fine.
The Australian Grain Feed beef fillet was, as expected, a dream of tenderness and taste – of course a bit higher priced than the “off-the-shelf beef” – but also more intense in taste!
Particularly to mention is the ox of the heath beef – 800g on the point cooked and for the guest carved – very fine aroma & despite everything hearty – in addition a little rosemary jus – a poem for meat lovers.
And of course, also the side dishes like the fine cream kohlrabi & the tasty forest mushrooms (extremely cleaned, very fresh) have to be mentioned – this quality is not found every day.
A special peak was in any case also the fried potato salad, which captivated by a very interesting consistency & a delicious dressing.
Dessert
Unfortunately, we were all so full that with the best will in the world none of us could have “accommodated” a dessert any more – although the corresponding passage on the menu read like pure seduction. We hope to be able to make up for this at a future visit – if so, an update will take place here.
Conclusion
The Casse Croûte is a restaurant that we would like to recommend to everyone to visit – because, above all, the menu that seems unsorted at first glance gives you something that you don’t find more than too often nowadays – there is something for almost every guest.
The prices at Casse Croûte are based not least on the quality of the “materials” – and these are excellent here – hence the somewhat higher prices.
From us a clear recommendation for a visit in the Casse Croûte!
