Zur Weiher Schleife
➤ Tiefensteiner Straße 129, 55743 Idar-Oberstein (Tiefenstein) , Rheinland-Pfalz, Germany
Regional International Specialties, Mediterranean, European, Seafood, German
"Eating on Christmas is actually the exception in our family. This year we wanted to support the gastronomy and I was glad not to spend one of the two Christmas days in the kitchen. And the bubble of anticipation burst, the restaurants were from the 2nd. November closed for the pandemic. Then I discovered the offer of the Gaststätte Zur Weiherschleife via the newly established delivery service ribir.de. And this offer was exactly what I hoped for a while! Chef and owner Benjamin Breckner offered 3 appetizers, 4 main dishes and 2 desserts. The menu components can also be ordered individually. And the best thing: The ordered food is delivered cold and is fully dressed at home. So the food gets hot on the table at the desired time! I informed my brother on 1. Do not put Christmas holidays in the kitchen for hours and send it the Christmas menu as the latest wish list. He was also enthusiastic about the offer. We chose all three as appetizer: Piedge's creams of apple and pumpkin, refined with Styrian nuclear oil € 4.20. My husband decided to go to the main course: Seeteufelmedaillons on Champagne-Crustacean sauce, with beautified Kaiserschoten and Tagliatelle € 19,80. My brother loves the classic goose dishes at winter time and, due to the restaurant closures of the 2. Lockdown, missed her painfully. It was clear what my brother chose and joined me. For both of us to the main course: Gänseule in red wine Orange sauce with cream wesing and truffle potato pure € 16.80. For this purpose I ordered an additional fee of € 4,00. My brother and I forgot a dessert. But my husband liked to choose one of his favorite desserts: Cremé Brûlée (in the fire bowl, with Mini Flemmer) € 5,50. I sent our order by e-mail to the Weiherschleife and immediately received a friendly confirmation from Mr. Breckner. I was very excited to see if it works. The friendly Ribir courier arranged on the 1st Christmas day at our front door. I had prepared the money and we exchanged goods for bars. I received a large, heavy and lovingly decorated paper bag. Afternoon delivery All complete, the dishes cleanly welded in. Our menu billing, a friendly letter with detailed instructions for preparation and tips on the dishes were also included. I put everything in the fridge and had time to make a trip with a man and a brother to our snow-covered hooves and to recharge fresh air. That's exactly what I wanted. 1 Christmas day and a little snow When we had all the appetite in the evening, I went to the kitchen to finish the dishes. I never really think about recipes and instructions. And so I decided not to heat the appetizer soup vacuumed in a water bath. I emptied the soup bags in a pot and heated them carefully. It was easy for me to fill with the soup clip without an accident, instead of using the hot wiper bags. Only on December 23 when I tried to make chocolate bowls with balloons, I had embellished our COMPLETTE kitchen with chocolate sprouts (including wallpaper, ceiling, windows, curtains, Petra) of an exploding balloon. The heating worked well in the pot. I put up the soups with the pumpkin seed oil and also roasted a few pumpkin seeds for the crispy. Creams of apple and pumpkin The fine soup tasted us three very good. Creams of apple and pumpkin The apple gave the soup a certain freshness and lightness. I wouldn't call it a picant, but the wort was so suitable and with fine taste of pumpkin and apple. When preparing the main dishes, I decided to cook the goose skin with supplements (without the additional 3rd pure portion) in the steamer. Here I stopped at Mr. Breckner's predetermined cooking times. At the same time I heated the napkins, sugar flakes and pasta as prescribed in the water bath. I could have cooked everything in a steamer, but at different cooking times I should have opened the steamer too often and he doesn't like it. After only 21 minutes all components of our main dishes were cooked. On preheated plates I first put the goose bowl and parked it in the warm oven. The portions were plentiful and it smells very aromatic. I would rather not have filled the plates so much, but the remains could not be raised well in the pockets. I have to practice that again. It followed my husband's naval court. Here too, the foods were already convinced when opening the bags. At the navy I had some reservations that the thin skin didn't seem clean to me that I couldn't change anymore. We'll sit down. The steaming dishes were very good. On the first bites was a broad grin, we were all very satisfied. The goose skin was juicy and tender. And the sauce had neat taste depth, just great. Gänsekeule I had tried the clean shortly after opening. Fine and delicate, but the truffles should behave. Truffle Carpaccio in oil we have always in stock and so the puree was beaten with a few truffles. The hosting, happy without bacon, tasted excellent. My fears at the naval dive were unfounded. My enthusiastic man tried me. No disturbing skin, the sea is wonderfully juicy in the aromatic crustacean. The Tagliatelle on the point al dente and also the Kaiserschoten with finely cut onions still with light bite. It was the dessert question. For my brother and me, 2 portions of Marzipan Parfait (without chocolate bowl) would have been from Heilig Evening. But we were just too tired. My husband also needed a proper break to dessert. At my order, I noticed that the bottle was present. He was still present in our Christmas package. Unfortunately, the gas filling of the fan in a lighter format was not sufficient to caramelize the sugar crust sufficiently. And my hammer wasn't filled enough. The Cremé Brûlée had a light snack. Cremé Brûlée Conclusion: All expectations met or exceeded My kitchen was cleansed within minutes The cook is in love because he can't make any of the drinks right now. The salt content was still within the scope and we had fine close wines (red on geese, white on fish) to the menu. My brother was very proud of his menu – because he chose to charge our Christmas meal. I look desperate for Benjamin Breckner’s menu “Silvester at home”! Hopefully, the demand for the large menu for the Weiherschleife was also worthwhile."
