Hindenburg Klassik - Hannover

POW

I was arranged to dinner there to meet someone after 25 years, the person said had suggested it locally. previously seen that this is probably one of the tribals of gerhard shröder. the old chancellor stands for heavy red wines, Brioni suits and good cigars, will say for good taste. that made me curious. now that was booked locally on the evening only to half, the reception was very warm and my answer to the question of the aperitif on two champagner was exactly the right one. the card is not overloaded and makes curious. melon soup with jakobsmuschel that sounds good. already the gruss from the kitchen showed me that this would be a relaxed and culinary interesting evening. after the suppe, I decided for a fish plate. cadry, thunfish, jacobsal and garnel with a senfmajo and a little salat. the cod was a dense from the point of view, the combi with the senfmajo imperceivable and the jakobsmuschel was sharply fried and in the middle still slightly glazed. only the garnele had been a little too long on the fire and thus something too hard. but since I took this one to me as the last one, it had to go after it too. In between, I had pasta with butter truffle as a small intermediate pasta, but as truffle lovers were almost too much on the teller, because even the pasta itself was a dense. my accompaniment had the pasta as the main course and as an appetizer a delicious pulpo. as dessert there was tiramisu with me and for my guide a cheese plate. because I don't like it, I can't judge it, but he was very excellent. well, tiramisu is a classic who is usually quite boring, here it was perfectly prepared. I had ordered a corresponding weinbegleitung and that was a good idea, over the whole evening a nice discussion about weingut, lay and prefer with the waiter. And even though our opinions were sometimes quite far apart, I always had the right thing in the glass. the barolo to finish was a dense and the obstler from wild strawberries was a high-gloss. And whoever makes himself tired of rubbing amalfi lemons for hours and producing limoncelli myself, I appreciate that I have never drank so delicious before. for me one moves here clearly to the level of a Michelin star, the kitchen and the cellar give this and that is then worth it. I have not regretted a euro and if he leads me back to hannover at any time, I would like to return to hannover and then I should meet gerhard shröder there, then I will thank him for the inspiration and his good taste, because my autumn coat is from brioni.

Very leather and chic people. hip : and at the side table the former president of the federal state gerhardt sat shröder. eating with my companion was good but expensive.

I have been in the Hindenburg for many years several times a week, whether for a noble menu, for a fast pasta, for lunch or for a delightful bar visit, it was and is always a joy. the eating excellent, the weeping, the longdrinks harmonious, the service attentive, polite and not intrusive. thanks gloria, maurice, pierino, bea, alex, heino and all the others! I can only recommend this institution in a warm way. the pulpo is a must, who likes piemonteser kitchen and truffle is perfectly satisfied here. the focus is not only on these gastronomic areas. you can also simply ask that you want to get something that is not on the map, you will be thrilled! to soon, hannes höfer

I take it immediately: it was just bad.Although it started nicely with the aperitif and the selection of the feeds. the fuller the restaurant but the lesser one saw the chef and the rest of the service staff.The meeting was then also a bit long to start. the preparation of the pulp excellent, yes you have to say. the goat cheese also in order.The main dish wolfsbarsch for 2 persons. there was nothing to complain about, even the supplements red beete risotto and greener spargel. unfortunately everything became pretty fast lukewarm. but you have to be able to fill what was served us is not at all. I was told when I was serving that there was a gruel on my teller - hello, why it was not removed. in total it was then with me 4 bones, with my wife 2 bones.The reaction of the chef (I suppose the older man was the chef:) my daughter wanted to make them a gift!? witz understands only he. We were probably insulted by the chef and the service. on the side table, obviously masters, was asked for dessert and coffee - we were ignored. Conclusion: thank you, we are no longer coming back!