Gourmetrestaurant Berlins Krone

Review is for the restaurant.⭐️ Berlin's crown | Sep 14, 2024 | Bad Teinach-Zavelstein. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .📍 | Bad Teinach-Zavelstein🍽️ | berlin crown👨🏻‍🍳 | Franz Berlin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .AMUSE BOUCHE BREAD & BUTTER▫️ Butternut pumpkin and scallop | Beech mushrooms | sugar pea | rice broth▫️ Ravioli from the tame dancing mushroom beans | Sage | Fig chip▫️ Lobster | Escabache | Fennel | Crustacean mayonnaise▫️ Ike Jime Salmon Trout | Spring leek | Mango Physalis Chutney | tarragon foam▫️ Pluma from Iberico pig | Zucchini | Chanterelles | Bacon potatoes | Parsley-Amalfi Lemon Pesto | Madeira Law▫️ Peach | basil | milk chocolateMenu price: 179 euros - 6 courses————————————————————————————A lovely evening with great flavor combinations.Highlights:▫️Salmon trout - great tarragon foam and fruity mango physalis chutney▫️Pluma - tender as butter and the pesto is brilliant

Professional service and full of humor. Excellent food, remarkable wine list. Highly recommended!

Very expressive cuisine at a great level. Attentive service with charm. Next time we will definitely go with the wine accompaniment, as it was completely convincing after a few samples. Definitely again!!!

My husband and I went to the restaurant yesterday and celebrated our 10 years of marriage there. It was an unforgettable experience from the first moment: the service was exquisite, every employee was more than polite and each of the many greetings from the kitchen was a work of art in itself. We even got presents for our children :) :) When our 7-course menu began with wine accompaniment, we experienced a fusion of the senses. The blending of the different flavors along with the wonderful wines was incredible. Every wish was fulfilled, even exchanging some dishes was problem-free. When the chef came over in person, we talked for ages - as if we had known each other forever. We felt very comfortable and welcome :), so much so that we were even driven back to our hotel without even asking. Of course that was included :)) Many thanks to Franz Berlin and his first-class team for the unforgettable evening! We'd love to come back!!!

A perfect dining experience from start to finish! Each dish was a work of culinary art, expertly orchestrated to tantalize the taste buds. The service was impeccable, adding a touch of authenticity to this unforgettable experience. A must for lovers of fine cuisine!

We were in the gourmet restaurant for the first time and were pleasantly surprised. We combined our visit to the restaurant with our wellness holiday in the adjacent family hotel. The menu was a treat for the palate and was made into a unique evening by the sommelier Michael Kolb. The Franconian's dry sense of humor gave us an unforgettable evening. The successful menu and the exquisite wines made the evening a wonderful experience.

Good 1-star restaurant in Zavelstein. A little too experimental for me.

100 percent recommendation! Beautiful restaurant with first class service and excellent dishes. A selection of seasonal menus, a classic menu and daily recommendations attracted positive attention. This makes the food menu smaller than in comparable restaurants, but in my opinion offers more space to try something new. The restaurant is also very flexible in designing menus rather than sticking to fixed menu sequences. Vegetarian and vegan alternatives can also be found there.Making a reservation in advance worked very well and is recommended as many of the hotel guests also eat in the restaurant.The drinks menu also leaves nothing to be desired, from alcoholic and non-alcoholic aperitifs to wines, beer and cocktails.The service was wonderful and is only commendable, this is how more of today's restaurants should behave. We felt welcome, the receptionist led us to the restaurant, the usher to the table and the service once again stood out for its friendliness, politeness and customer-friendly service. Before the starter, two types of baguette with whipped butter were served, which was even completely refilled before the main course. The food came quickly and at a pleasant distance.The interior is beautiful, you can tell that value is placed on quality and at the same time you feel comfortable thanks to the warm light and wooden furniture.The appetizer variation was recommended by the waiter with the note that it might be a little too small for two people to share. That wasn't the case, I would no longer order two starters for two people, we were overly full - so I was more than happy with the portions. The trout fillet in almond butter was particularly great, I would order it again at any time!!!Big compliments, a wonderful evening, please keep it up! We'd love to come back!

A chef friend of mine drew my attention to Berlins Krone because he knows the current kitchen director, Franz Berlin, from various events.Looking at the menu, it was, well, just a normal 1-star menu design, nothing exciting, tailored to a peaceful, older spa audience. It's better to continue on to the star-studded Baiersbronn... However, the beautiful Zavelstein is simply enchanting with its no less beautiful castle, a quiet pearl of the high Black Forest, completely without the traffic, performance and tourist stress of Murg or Mitteltal.The short version: Cooking & wine & entertainment & ambience was a unique experience for us in Berlin's Krone, although I have visited star-rated restaurants countless times for gourmet reasons (and have had to endure the fine dining fuss that used to be common everywhere, just like that). ).The media-famous Billy Wagner (Nobelhard & Dirty Berlin) must have apprenticed with our similarly charismatic sommelier, Mr. Kolb from Franconia. We and the table next door had such fun in the restaurant that evening..The wines were mostly individual finds from the vineyards around Vienna (my father comes from the Vienna area or the Weinviertel).I don't want to give a comprehensive verbal description of the food here. If you are inclined, please look at the photos of the evening, pocket 200 EUR and enjoy what we thought was a 5-hour performance without regrets.The fascinatingly composed aperitifs made me completely forget any personal concerns about finding a worn-out, standard 1-star kitchen here and left us open to everything to come.The loaf of bread that follows the amuses (I think it was Max Kugel's "Johnny" in Bonn) is a revelation of bread, a scent of fields and grain (think Ruchmehl and a pinch of mild rye), lactic acid fermentation, no hint of malt, acetic acid or added yeasts, salted to perfection.The raw milk butter (Butter Boyz?), lightly flavored with local miso, had received so much gentle, creamy mountain meadow, craftsmanship and emotional attention that I have only rarely been able to experience in my long, "highly sensitive" life. In the higher-starred restaurants, a French dish is often served. Butter from Brittany is served, e.g. from Bordier if you don't want it to be raw milk. It's good all year round, it's now hard to get, but there's no comparison to this artisanal butter from a unique small business in the Bavarian Forest.The lobster tail part, which also served as an amuse, in a perfect, i.e. light but delicately spicy bisque, with, I think, melon cubes marinated in orange liqueur, as well as lobster roulade, was beautiful to look at, wonderfully composed in terms of texture and taste, a certain remoteness from the sea in a main ingredient that is sometimes typical of the inland region But you also have a noseServe on. It still tasted excellent because of the good arrangement and the elaborately manufactured individual components.In retrospect, I noticed that practically all the liquid elements on all the plates were produced with an unusually high level of effort and got their magic from the multi-stage refinement processes typical of high cuisine.Afterwards came a two-kind plate that is often found in star restaurants, here two kinds of salmon trout (from the Würz!bachtal), once flamed and with trout crunch and also as a tartare, two kinds of dill, two kinds of apple, two kinds of cucumber, etc. All of this was certainly fun for the kitchen when it came to developing this dish, and it was certainly fun for us when it came to discovering and tasting it.I'll stop writing now because almost no one reads this far too long text anyway. I hope you enjoy your stay in Berlin's Krone and I'm looking forward to the next time in this harmonious, hospitable place and to the new menu.

We had a very nice evening in the gourmet restaurant. The 7-course menu with wine pairing was excellent (halibut/pulpo and black-feathered chicken were outstanding). The food was of very good quality and wonderfully arranged, the corresponding wine was appropriate and the service was always present and very friendly.