#broeding

[nomnommunich-blog]

Surf'n'turf mit Rinder-Tartar und Langostino zur Premiere von #dasgrossebuchvomfleisch #teubner #schweiger2 #broeding #gesellschaftsraum #foodporn #foodblogger #yummy #loewenbraeukeller #sogood #surfnturf (hier: Andi Schweiger's Kochschule)

[chezcharles]

Munich, Restaurant Broeding

L, A, and I had a great meal at Broeding in Munich.

Schulstraße 9, 80634 München, Germany

Phone:[phone]

Overall: A+. This is not a flashy Michelin star restaurant, and that's ok because we weren't in the mood for one anyway. Instead we had solid, solid food (we loved every course which is unusual for us) in a downright nice setting. Those are the makings of a very memorable meal.

Food: A. We had the standard 6 course pre-fixe tasting menu which is changed frequently and based on seasonal ingredients.

Marinated veal tongue with braised chicory and salad. You generally expect tongue to be pretty rich, but this was nicely marinated, thinly sliced, and a fairly light early course, perhaps even lighter than a standard charcuterie. The greens were dressed nicely and enhanced the dish with a touch of bitterness.

Cappuccino from beetroot. Served in a small cappuccino cup with a horseradish foam, this was clever and well executed. The foam on the top ensured that you had the right proportion of horseradish to beet in every sip. Very nice. Soothing.

Codfish with artichokes and red Mojo. The Mojo was a red pepper sauce. the codfish was cooked perfectly, warm, moist, nice seasoning and the artichokes were firm and nicely flavored. The mojo, of course, brought the sweetness to each mouthful.

Farmer chicken, pumpkin puree and chanterelles. The dark meat was prepared like fried chicken with the skin still on it and apparently fried. The white meat, always difficult to cook without drying, was moist and seasoned. The pumpkin puree had an orange juice reduction which brought acid, and combined with the chicken, chanterelles, and leaks, it was a great mouthful.

Cheese. This was a raw cow milk alpine cheese produced by Thomas Breckle. I had expected this to be like a Gruyere or Comte, but it was more like a cheddar. This was an exceptional piece of cheese.

Yogurt mousse with stewed plums and apricots. This was a very nice dessert with a little bit of thin chocolate on the top. A nice way to end the meal.

Wine: A+. The wine list is focused on Austrian, Swiss, and German wines, and sommelier Andreas Rohrich knows it inside and out. I know very little about Austrian wines, but certainly liked what he served us tonight (including the non-Austrian ones like the 2011 Majoros "Deak" Fumint Tokaji). It was a great experience and gave us a tour de force through the region. I have to say that I liked pretty much everything he served us with the highlights being the Riesling Brut Methode rurale Winery Bader Rhinehessen (a sparkling riesling served as an aperitif) and the 2008 baeder Fruhburgunder.

Service: A+. Herr Rohrich and his team did a great job of being casual, yet precise. L and I were very pleased that the restaurant chooses to serve Munich tap water rather than the extremely expensive bottled water that is forced on you in most other restaurants. The joke in Munich is that the beer and wine are cheaper than the water (it's actually true).  Herr Rohrich explained that he would rather people be able to drink a lot of water (so they don't become dehydrated while drinking wine) then to wake up feeling bad the next morning. That, and the fact, that bottled water is wasteful, make for a sound policy on the part of the restaurant.