Villers - Leipzig

Also in 2017 the kitchen stayed cold at home on Christmas Eve and we wanted to make ourselves a gift with a fine Christmas menu in a restaurant. Thus we took the “Christmas menu offer” of the gourmet restaurant “Villers” at the Hotel Fürstenhof, which is 4 courses for 89€ or more. 5 courses for 99€ included. We chose the latter variant. After registration at the reception, we were first brought to the bar area of the hotel, where we also as aperitif a champagne or served as a non-alcoholic alternative an apple pinchockcco and a few cracklings for bridging the waiting period. The entire hotel area was harmoniously decorated in the sense of the Christmas festival. The biggest eye-catcher was, of course, a large gingerbread house in the entrance area. Nevertheless, the device did not work overload or cheesy. The Hotel Lobby. Christmas atmosphere at the Hotel Lobby. Aperitivs: Champagne and Prisecco with apple, mustard seed and herbs. A very pleasant atmosphere was also found in the guest room of the Hotel's own restaurant Villers in a side wing. In addition to a sensually dimmed lighting and unobtrusive Christmas music in the background, this also provided the high-quality table and seating furniture. The guest room. The young service team was always friendly and charming, although some very young employees were still noticeably inexperienced and insecure. Even though the waiting times were significantly extended (especially during the final payment process) at the end of the full operation in the restaurant, the friendliness of the service employees did not diminish even at increased stress levels. It was a pity, however, that the Petit Fours, even advertised according to the map, were forgotten. However, we did not want to mention these, because we were already pleasantly saturated anyway and wanted to return home for the scoring. That's why I'm not taking another point. At the start of the actual restaurant came homemade rye bread (with nice warm, fluffy crumb and at the same time red crust) with a spread of trilogy, consisting of a tomato jam (beautifully fresh and fruity with pleasant acidity), as well as a butter with purple curry (also here the curry aroma came through beautifully, only from the consistency it was a bit too firm and therefore not carestable) and a herbal cream. Rye bread with tomato jam, butter with purple curry and kebel herbal cream. It followed the Amuse Bouche: calfspan spitterrine with horseradish and parsley cream. Amuse Bouche: Calfstafelspitzterrine with horseradish and parsley cream. This anaesthesia was definitely successful and fulfilled were purpose. As a result of the inclusion in a terrine, the table tip did not appear dry, but was nevertheless delicate and aromatic. The horseradish was discreetly dosed with pleasant sharpness and also the parsley cream met the tasteful expectations of a pleasantly crumbled note. The actual menu now started with Sapphire Cream celery Bete truffles . Sapphire celery Bete truffles . celery was used as crisp small cubes and tasty cream. In addition, the mussels accompanied marinated yellow and red bete, which provided a matching sweetness. Truffles were used in the form of oil. Whether this has been aromatized on a synthetic basis or with real truffles, it could of course not be seen with certainty that a clearly perceptible and pleasant truffle aroma had definitely been revealed by the dish. In the case of fried mussels, the lack of roasted staromas could not be complained, but unfortunately the optimally glazed cooking point was already clearly exceeded in its center. Also the Parmesan placed on it did not apply aromatically due to the homeopathic dosage. Despite these weaknesses, however, it was a pleasant walk. Also at the 2nd course, ingredients remained moderately in the sea with salmon pumpkin pepper champagne sabayon . salmon pumpkin pepper champagne sabayon . pumpkin was served in the form of nice crispy sprains, sweet sour slices with pleasant bite and an aromatic puree. A few pumpkin seeds completed this declination of the ingredient. The salmon's degree of cooking knew more to convince than with the scallop before, if a few dry border areas could also be discovered here. With pepper, the kitchen has also found it neither over nor underpowered, but a pleasantly spicy dosage. The champagne Sabayon delivered the appropriate acidity that made this gang truly adorned. To this dish I was spontaneously offered a herbal limonade by Mötts, which, with refreshing acidity, matched the dish as the Sabayon. Herb lemonade from Mötts. The first course of meat included smoked pigeon breast Petersilie Topinambur Dörrfruit . Although the pigeon was aromatic and purely visually, it was not possible to find any mistake in the preparation on the pink-coloured meat, but unfortunately the meat was almost already unpleasantly firm or tough. I think the kitchen has made a bad handle at her grocery store. The parsley puree was just as impeccable as the topinambur chips and cubes. Also the small Dörrobst cubes, as well as pine nuts and pistachios matched the composition. Unfortunately, the sauce sufficient for this was extremely low dosed and therefore tastefully not perceptible at all. This pushed the overall impression of the court together with the pigeon very much, since the tasteful leading actor of the gang made feathers in the truest sense of the word. For the main course you could choose between Rehrücken and Seeteufel, where I chose the latter. The course was called following naval diaper hummus saffron tomatoes Fumet . following naval diaper hummus saffron tomatoes Fumet . Luckily, the navy was again beautifully juicy and tender. He was lying on a bed of creamy hummus, which gave the dish substance and fullness. The Sud Fumet also succeeded with fruity tomato taste and perceptible saffron aroma. Its acid was well suited to the fish and was simultaneously mitigated and counteracted by the hummus. Cute onion pieces delivered a necessary portion of bite This main course was, fortunately, really successful The menu was completed with the following dessert: Original Beans Kuvertüre Cranberry Quitte Muscovado . Original Beans Kuvertüre Cranberry Quitte Muscovado . Also at dessert, the kitchen was qualitatively ironing out a few of the mistakes of the first three courses. A warm chocolate box with liquid core was optimally accompanied with an ice cream of the dark Muscovado sugar. A chocolate crumble and lemony Mini Baisers gave Crunch and small quinces cubes and Cranberry Gelee Tupfer a fruity aspect. No spectacular but a consistently harmonious chocolate dessert. Overall, this end trackt could put the impression of the Christmas menu into a positive light again. However, the weaknesses in the corridors can not be concealed, so that, in particular, given the price of 99€ in the categories of food and price performance, smashes are inevitable. On the other hand, the supplements were of good quality, fresh and aromatic for every walk. Together with the small corner points at the service, it can be personally stated for me that there is no need to fear a bad evening at the Villers, but in Leipzig there are also better addresses in this price segment.

Also in 2017 the kitchen stayed cold at home on Christmas Eve and we wanted to make ourselves a gift with a fine Christmas menu in a restaurant. Thus we took the “Christmas menu offer” of the gourmet restaurant “Villers” at the Hotel Fürstenhof, which is 4 courses for 89€ or more. 5 courses for 99€ included. We chose the latter variant. After registration at the reception, we were first brought to the bar area of the hotel, where we also as aperitif a champagne or served as a non-alcoholic alternative an apple pinchockcco and a few cracklings for bridging the waiting period. The entire hotel area was harmoniously decorated in the sense of the Christmas festival. The biggest eye-catcher was, of course, a large gingerbread house in the entrance area. Nevertheless, the device did not work overload or cheesy. The Hotel Lobby. Christmas atmosphere at the Hotel Lobby. Aperitivs: Champagne and Prisecco with apple, mustard seed and herbs. A very pleasant atmosphere was also found in the guest room of the Hotel's own restaurant Villers in a side wing. In addition to a sensually dimmed lighting and unobtrusive Christmas music in the background, this also provided the high-quality table and seating furniture. The guest room. The young service team was always friendly and charming, although some very young employees were still noticeably inexperienced and insecure. Even though the waiting times were significantly extended (especially during the final payment process) at the end of the full operation in the restaurant, the friendliness of the service employees did not diminish even at increased stress levels. It was a pity, however, that the Petit Fours, even advertised according to the map, were forgotten. However, we did not want to mention these, because we were already pleasantly saturated anyway and wanted to return home for the scoring. That's why I'm not taking another point. At the start of the actual restaurant came homemade rye bread (with nice warm, fluffy crumb and at the same time red crust) with a spread of trilogy, consisting of a tomato jam (beautifully fresh and fruity with pleasant acidity), as well as a butter with purple curry (also here the curry aroma came through beautifully, only from the consistency it was a bit too firm and therefore not carestable) and a herbal cream. Rye bread with tomato jam, butter with purple curry and kebel herbal cream. It followed the Amuse Bouche: calfspan spitterrine with horseradish and parsley cream. Amuse Bouche: Calfstafelspitzterrine with horseradish and parsley cream. This anaesthesia was definitely successful and fulfilled were purpose. As a result of the inclusion in a terrine, the table tip did not appear dry, but was nevertheless delicate and aromatic. The horseradish was discreetly dosed with pleasant sharpness and also the parsley cream met the tasteful expectations of a pleasantly crumbled note. The actual menu now started with Sapphire Cream celery Bete truffles . Sapphire celery Bete truffles . celery was used as crisp small cubes and tasty cream. In addition, the mussels accompanied marinated yellow and red bete, which provided a matching sweetness. Truffles were used in the form of oil. Whether this has been aromatized on a synthetic basis or with real truffles, it could of course not be seen with certainty that a clearly perceptible and pleasant truffle aroma had definitely been revealed by the dish. In the case of fried mussels, the lack of roasted staromas could not be complained, but unfortunately the optimally glazed cooking point was already clearly exceeded in its center. Also the Parmesan placed on it did not apply aromatically due to the homeopathic dosage. Despite these weaknesses, however, it was a pleasant walk. Also at the 2nd course, ingredients remained moderately in the sea with salmon pumpkin pepper champagne sabayon . salmon pumpkin pepper champagne sabayon . pumpkin was served in the form of nice crispy sprains, sweet sour slices with pleasant bite and an aromatic puree. A few pumpkin seeds completed this declination of the ingredient. The salmon's degree of cooking knew more to convince than with the scallop before, if a few dry border areas could also be discovered here. With pepper, the kitchen has also found it neither over nor underpowered, but a pleasantly spicy dosage. The champagne Sabayon delivered the appropriate acidity that made this gang truly adorned. To this dish I was spontaneously offered a herbal limonade by Mötts, which, with refreshing acidity, matched the dish as the Sabayon. Herb lemonade from Mötts. The first course of meat included smoked pigeon breast Petersilie Topinambur Dörrfruit . Although the pigeon was aromatic and purely visually, it was not possible to find any mistake in the preparation on the pink-coloured meat, but unfortunately the meat was almost already unpleasantly firm or tough. I think the kitchen has made a bad handle at her grocery store. The parsley puree was just as impeccable as the topinambur chips and cubes. Also the small Dörrobst cubes, as well as pine nuts and pistachios matched the composition. Unfortunately, the sauce sufficient for this was extremely low dosed and therefore tastefully not perceptible at all. This pushed the overall impression of the court together with the pigeon very much, since the tasteful leading actor of the gang made feathers in the truest sense of the word. For the main course you could choose between Rehrücken and Seeteufel, where I chose the latter. The course was called following naval diaper hummus saffron tomatoes Fumet . following naval diaper hummus saffron tomatoes Fumet . Luckily, the navy was again beautifully juicy and tender. He was lying on a bed of creamy hummus, which gave the dish substance and fullness. The Sud Fumet also succeeded with fruity tomato taste and perceptible saffron aroma. Its acid was well suited to the fish and was simultaneously mitigated and counteracted by the hummus. Cute onion pieces delivered a necessary portion of bite This main course was, fortunately, really successful The menu was completed with the following dessert: Original Beans Kuvertüre Cranberry Quitte Muscovado . Original Beans Kuvertüre Cranberry Quitte Muscovado . Also at dessert, the kitchen was qualitatively ironing out a few of the mistakes of the first three courses. A warm chocolate box with liquid core was optimally accompanied with an ice cream of the dark Muscovado sugar. A chocolate crumble and lemony Mini Baisers gave Crunch and small quinces cubes and Cranberry Gelee Tupfer a fruity aspect. No spectacular but a consistently harmonious chocolate dessert. Overall, this end trackt could put the impression of the Christmas menu into a positive light again. However, the weaknesses in the corridors can not be concealed, so that, in particular, given the price of 99€ in the categories of food and price performance, smashes are inevitable. On the other hand, the supplements were of good quality, fresh and aromatic for every walk. Together with the small corner points at the service, it can be personally stated for me that there is no need to fear a bad evening at the Villers, but in Leipzig there are also better addresses in this price segment.

The waiters are always very attractive and very binding. We enjoy every visit. The seats were neatly cleaned and the chairs were very comfortable. The place really has potential to become my next favorite place. My husband and I were present together and each of us ate something else — I can say I tried a tick of everything and it was really good.

Decoration on tables and throughout the restaurant is decent and stylish. The toilets are always clean and in everything the restaurant gives a very good impression. My friend and I felt fantastic! The place is always beautiful and we had a great evening here. The correctness of the staff is really great.

Great restaurant, monthly changing map, price and performance are in a very good relationship. Clear advice for a nice and relaxed evening on my side. I hope so soon!