Goldberg · Winelounge
➤ Tainer Str. 7, 70734 Fellbach (Fellbach) , Baden-Württemberg, Germany
Creative Cuisine, International, European, Seafood, German
"Already at the end of 2016, Philipp Kovacs cooked a Michelin star for the Goldberg in Fellbach. This was also the reason that I added the Goldberg to my To-do list again. I have already described the ambience in my last assessment, and nothing has changed. And I still find it very successful with the gold-black-natur tones and the combination of wooden blinds and sliding curtains on the windows. Romantic and welcoming at the same time, I would describe the entrance area with the many candles. We did not like the lead to loud jazz music and the still tight table position. The kitchen greeted with two successful little things: Originally we were served in a bowl of dough bags filled with marons. This mushroom-rahm-maron filling covered with a potato shell was excellent. A crispy baked ball with a creamy filling and the above presented still very decorative. The second Gruss with a Fjord-Forellen-Tatar got our full approval with the fresh and small cut fish. With limes and ginger it got a wonderfully refreshing companion. In addition, and again very originally presented, bread came, dressed on a tray with pebbles. Goat fresh cheese and butter rolled into foil were added to us as spreads. We enjoyed the menu Philipp-Kovacs in an unchanged form. From experience, we can get fed (the two greetings and bread make half full) four courses (90 euros). Yellowtail mackerel Yuzu Rettich Gurke Avocado St. Petersilie Truffle Seehecht Aubergine Dashi Tofu Rehrücken St. Petersilien root Shitake Pfeffer And also here I was thrilled again, as more often, the hour egg. It was very successful in the soßenspiegel made of adorned and excellently decorated parsley and white foam. The truffle spread its own smell like a perfume around us. Just delicious... my favorite and since I am very pleased with the fishy pleasures, the yellowtail mackerel just got right. The glassy still visible was her pure pleasure. A combination with the veggie saucer around it that triggered enthusiasm. The Yuzu, reminiscent of lemon, but with a more complex aroma, was thought to be dressing in a tup form. Not less succeeded in the inner still pink ridges as the main course. Again plucking the parsley root puree with a dark and ally sauce level. We found that after the payment process and empty glasses there were still treats from the candy kitchen. I didn't try it. I would have needed something to drink afterwards and to order a bottle of water extra for it, I had no desire. Star cuisine has its price. If I am satisfied, I would like to pay what is called for. And I was satisfied... very even."
