Vida By Dyllong De Luca - Dortmund

The restaurant vida, hagener strasse 231 in 44229 DO-Kirchhörde, also under the name of the owner: vida by dyllong de luca. both owners still have the star restaurant stage in DO-Hombruch. also the former iuma, founded in vida, had a Michelin star with the chef pierre beckerling, but who left this restoration to develop differently. then the Vida was redesigned somewhat, but did not lose its excellent quality and remained stable with its achievements. the food offered on the menu on the Internet promised joy. No wonder, because this restaurant cooks on star level, so come to the phone and a table reserved. we prefer the earliest possible appointment in the evening, the restaurant management could meet our appointment. as always very friendly we were greeted by the well-known herbal chalkers and his colleague and offered us a table at the window. the obligatory question for an aperitif was immediately met and we enjoyed a wonderful Cremant rosé brut as a boarding. Indented table with cremant for further tuning there was a small apero as a greeting from the kitchen: filotely filled with pumpkintum, pop pot, soy gel, aal, all served on a small glass floor as a beautiful and very tasty greeting from the kitchen that awakens expectation! Apero then fresh bread with a dip of Belugalinen and truffles. Before: fresh bread diving with Belugalinen and truffles to bread our selected spices: starters: foam soup from curry and lemongras with wild shrimp (12.00 €. served in a ceramic bowl to fly around so much of the tempting yellow aroma! But I would have found it better to have a fork and served a knife to the spoon so that the shrimp could be better and easier to eat. the cook has to do something. this suppe was so delicious that we had 2 more portions incl. Shrimps for home packed. Blum soup made of curry and lemongrass with wild-catching cloves ikarimi lachs, garden gurke, honey-senf, dill (22,00 € . a beautiful tranche lachs, slightly pickled, surrounded by various textures by garden gurke, honey-senf and dill as well as a very thin disc radishes. the salmon very high quality, delicate in the melt, intense color and taste. the word “Icarimi” comes from the Japanese and means “solid meat”. Ikarimi-Lachs main food: lobster, fermentation, anis, miso hollandaise (48,00 €). This dish is the absolute “Knaller”, umami pur! 2 parts of the lobster tail gently boiled, delicately melted on the beige, wonderful nutty aroma in the palate, framed by textures of the garden comb, a falaffel filled with lobster meat, wild broccoli slightly boiled, still beautiful in the bite, a kind of ravioli filled with lobster meat and an Elend Hollandaise. the a tempting dish for the edible, re-umami pure (and if I remember that I have a so-called one more recently). “Edelitaliener” here in do a precooked, cold lobster to spaghetti at a price of 37,00 € wanted “to turn” then he should go to the lock once in this restaurant. lobster dessert: burned cream with delicious chocolate, poched pear, caramel ice (14,00 range). baked cream with fried pears and caramel ice cream our selected beverages: 0.1 l cremant rosé brut (9.50 € 0.75 l mineral water san pellegrino (7.00 € 0.15 l Chardonnay/Weissburgunder from knipser (7.50 € 0.15 l rosé from ott) increase the quality of food over all doubts, top language boiled, super products and perfect plates We're coming back! restaurant area {theke with bar view from restaurant to TerasseFoto_298131}