Agata's - Düsseldorf

From the socially entrusted stipulation to commit the physical decay at least once a year, it should be an at least kulinaically interesting evening. For this purpose, we reserved in the Agata’s restaurant in the Pempelfort district of the Forbidden City. An online reservation is now easily possible thanks to various providers, even the confirmation came promptly. For some time on the screen, Agata’s has undergone a rapid development. The opening was on 15.10.2012 a year after that at the beginning of November 2013 came the Michelin star, we were correspondingly curious. In an urban district center extension of the Nordstraße – shopping! located directly opposite the fire and rescue station 3, the restaurant is easily accessible by public transport, even the railway station Derendorf is less than 15 minutes away by pedes. Fetishists risk a ticket or use one of the three car parks on the Nordstraße. There are three steps across the Trottoir level, so it is not completely barrier-free, but there are no corresponding obstacles inside. Even when trying to enter the restaurant, the door was opened by the cleverly hidden service lady behind the mirrored window. Friendlyly greeted and questioned after the reservation, the jackets were immediately removed and hung in the wardrobe at the entrance. The main guest room there is also a side room separated by a Japanese-looking sliding door is good to look through, through the partly floor-deep windows bright and friendly. This impression is further enhanced by the bright wooden beams of the floor, the eleven-legged walls and armchairs with a generous, seated area in black, with a subtle japanic decoration, in association with the lighting concept completely harmonious. We feel almost completely comfortable, not least by the cordially open type of service. The ceramics department works well maintained and deep pores. Frottee guest towels, liquid soap and handcream are offered. Fragrance sticks are intended to prevent olfactory Koma seizures. The medium-brown wooden tables offer pleasant leg freedom and are as discreetly covered as the restaurant is decorated. On a transversely laid beige gray table runner, there are color-bent, longitudinally rolled napkins, a wind light, two water glasses, three varieties of salt, two teaspoons and two bread plates, and butter knives. In addition to our table there was a guéridon with filled ice bucket and metal coasters for the water bottle. The map offers three appetizers, three intermediates, three meats and two main fish, three desserts and two cheeses. The five and eight-course menue is also compiled from this offer. Prices are in the usual framework for this segment: appetizers and intermediates 23, to 27, Euronen, main courses 29, to 45, Euronen, Desserts cheese 9, to 18, Euronen. The menues hit with 88, for 5 and 112, Euronen for 8 courses. The focus of the German wineries is clearly on Riesling. Therefore, we also dispensed with the wine tasting and chose the Grauburgunder On the border of the Rheinhessian winery Bernhart for 46, Euronen. Here the impact calculation with approx. 550% already a little painful. Menue Agata’s 28.0 en detail: 1. Amuse Bouche 5 2. Breton mussel 5 raw marinated celery Rhabarber Speck Tonka bean 3. Softshell Crab Peanut Mais egg yolk pickled Piment d’ espelette 4. Guardian 5 Chest Black Root Buckwheat Lakritz Maitake 5. Sake Kasu Rettich ginger wild Broccoli almond 6. Sorbet 5 pineapple butter milk parsley 7. Iberico Bellota pig 5 pluma green cabbage Kimchi Quinoa tube Apple Tamarinden Jus 8. Gouda “Alt” farmers bread Romana salad onion 9. Original Beans 70% 5 cru Virunga banana oats cinnamon blossom 10. Petits fours 5 The service acts prudently, friendly and at eye level, we immediately felt: here we are right. Today, in addition to a bottle of still water, it was allowed to be 7.80 Euronen to the aperitif two ice-cooled Yuzu Sake à 9, Euronen recommendation of the service lady, very refreshing citrus aroma combined with a light bitter note an ideal start. Soon there came also a filigree amuse gueule, although it was said, shameful way I did not keep it. The base, I think, formed Japanese egg engraving with Shi Take mushrooms, a bit crispy and beard liquor flowers. After that there was also freshly baked white bread lukewarm, we were very early on site with magnificent olive oil crust, and opened butter still a little cold, in combination with the different types of salt perfect. Rehrücken Since Madame cultivates a considerable shellfish incompatibility, we asked for an exchange of the appetizer, which has also been granted. Fortunately, Madame has no narrow animal incompatibility to take this Kalauer before ... Delicious turtle meets ingeniously smoked red beds, spicy red cabbage and acidic fresh apple, the whole connected by a white chocolate enriched sauce béarnaise, accentuated by inlaid red beds, as well as slices of yellow and Geringelt beds and herbal oil. The biggest cinema. Bretonian mussel raw marinated coquilles on celery in different textures: crispy, cross, crunchy, delicate, soft and melting. To this amazingly well suited bacon jam, soy and citrus aromas, also a great start. Softshell Crab Half a supercross baked specimen, accompanied by corn in various forms, roasted, caramelized, souffed and ingeniously confiert Eigelb. Soaked with a peanut oil brew and a little sharpness, we found an intense ‘storm aromatic’, great. Wachtel Lacquered breast, à Point cooked, with roasted buckwheat, black root as crème, chip and marinated. The keule as Rillettes croquette might be a bit salty and a piece of highly aromatic Maitake mushroom common rattle sponge. In combination very harmonious, with noticeable but not intrusive Lakritz aroma, very, very beautiful. At first, Yuzu Sake picks up and then fried fillet, which would potentially lead to the early departure of a great product in some competitors, has succeeded again in completion. Super juicy aromatic disturbance, combined with different radish, almond splinters, soycrème, gari umezu shōga and on the point cooked broccoli. Again top. Sorbet Finally a thoughtful palate refresher: pineapple buttermilk ice cream, smoked parsley root cream, crunchy slices pineapple chip and gentle parsley oil, sounds funny, but horny! Iberico Bellota Pig Ideally cooked pluma piece from the front back, strongly marbled, with tastefully great green carcass Kimchi very beautiful, non-penetrable sharpness, carrot in different textures aromatic crème, crisp original tube, popped quinoa, slightly fruity jus, sufficient Fleur de Sel. Nutty meat flavor, almost melts in the mouth. Very well implemented, chapeau. Gouda "Alt" ripe, very intense, ideal for roasted Romana salad, thin spice bread offers enough paroli, plus a pleasant onion note. I would be tempted to call the preparation ‘the best of the deconstructed Ceasar Salad’. Original Beans 70% Dessert as advertising medium for sustainable chocolate production [here link] , it's not better. Great Crèmes banana, vanilla?, strong chocolate ice cream in ideally melting consistency, cinnamon and much crunchy... A very successful overall composition or just: ‘Banana Split 3.0’. There were also some sweets each an ice cream on the stem in chocolate shell, a truffle and a jelly spline to the digestif we actually ordered. However, as Agata was almost standing by us at the table at the last stages and we were generally philosophizing about gastronomy, the tour de menue in particular and at all God and the culinary world, I could not cnip it or make me notes. In any case, there was a very committed and motivated leadership at the start. There'll probably be another diocese-red dumper in the foreseeable future. Whether through the pleasant exchange, or because it is so usual here, she crawled us a Polish her home digestif with coffee nut aroma, sweet but not too sweet free to bear and through the high alcohol content, 38 turns exactly the right impulse to shift the oversupply Gluteal region into home movement. There was, of course, another second, because of the thing with one leg or half... but I'm getting out. At the end there were 271,80 euros. Regarding the category, the bids and not least the well-being character absolutely fair. We'll be back. no photos in the text that have been forced by the software are described with 'suboptimal' very euphemistic

Review has been submitted without comment

From the socially entrusted teaching of committing physical disintegration at least once a year, it should be an at least kulinaically interesting evening. For this purpose we reserved ourselves in the restaurant Agata in the Pempelfort district of the Forbidden City. An online booking is now easily possible thanks to various vendors, also the confirmation came immediately. Agata has experienced rapid development for some time on the screen. The opening was on 15.10.2012 a year after, at the beginning of November 2013 came the Michelin star, we were curious. Located directly opposite the fire and rescue station 3, the restaurant is easily accessible via ÖPNV, even the Derendorf station is less than 15 minutes away from the bases. Fetishists risk a ticket or use one of the three parking spaces on the Nordstraße. The restaurant is located three steps above Trottoir level, so it is not completely barrier-free, but there are no corresponding obstacles within. Even if you try to enter the restaurant, the door was opened by the cleverly hidden service lady behind the mirror window. Friendlyly greeted and questioned after the reservation, the jackets were immediately removed and suspended in the closet at the entrance. The main guest room is still a side room separated by a japanese looking sliding door, is good to see through the partly floor depth windows bright and friendly. This impression is harmoniously enhanced by the bright wooden beams of the floor, the eleven-legged walls and armchairs with a generous, in a black and white seat, with a subtle Japanese decoration, in conjunction with the light concept. We feel almost completely comfortable, not least by the warm, open service. The ceramics department works well maintained and deep pores. Frotte guest towels, liquid soap and hand cream are offered. Fragrance sticks should prevent olfactory coma attacks. The medium-brown wooden tables offer pleasant leg freedom and are as discreetly covered as the restaurant is decorated. On a transversely laid beige gray table runner there are colour- and longitudinally rolled napkins, a wind light, two water glasses, three salt varieties, two teaspoons and two bread plates and butter knives. In addition to our table there was a guéridon with filled ice cup and metal coasters for the water bottle. The map offers three appetizers, three intermediates, three meats and two main fish, three desserts and two cheeses. The five- or eight-course menu is also compiled from this offer. The prices are within the usual framework for this segment: appetizers and intermediates 23, to 27, Euronen, main courses 29, to 45, Euronen, Desserts cheese 9, to 18, Euronen. The menus meet with 88, for 5 and 112, Euronen for 8 courses. The wine map is significantly more extensive, unfortunately the focus is on Riesling with the German plants. That is why we also dispensed with wine tasting and chose the Grauburgunder At the border of the Rheinhessian winery Bernhart for 46 Euronen. Here the stroke calculation with about 550% already a little painful. Menue Agata’s 28.0 en detail: 1. Amuse Bouche 5 2. Breton mussel 5 Raw marinated celery Rhabarber Speck Tonka Bean 3. Softshell Crab Peanut Mais Eigelb fetches Piment d’ espelette 4th watch 5 Chest Black Root Mug Lakritz Maitake 5 Sorbet 5 pineapple buttermile parsley 7th Iberico Bellota Pig 5 plums Green cabbage Kimchi Quinoa tube Apple Tamarind Jus 8th Gouda “Alt” peasant bread Romana salad onion 9th original beans 70% 5 Petits four 5 The service works carefully, friendly and at eye level, we felt immediately: here we are right. Today, in addition to a bottle of still water, it was allowed to take 7,80 Euronen to the aperitif two ice-cooled Yuzu Sake à 9, Euronen recommendation of the service lady, very refreshing citrus aroma combined with a bright bitter note an ideal start. Soon there was also a filigree Amuse-Gute, although it was said, shameful way that I didn't hold it. The base, I think, formed Japanese egg engraving with Shi Take mushrooms, a bit crispy and beard liqueur flowers. After that there were also freshly baked white bread liquor, we were very early on site with wonderful olive oil crust, and opened butter still a little cold, in combination with the different types of salt perfect. Rehrücken Since Madame cultivates a considerable shellfish intolerance, we asked for an exchange of the appetizer who was also granted. Fortunately, Madame has no close animal incompatibility, this Kalauer before ... Delicious turtle meets ingeniously smoked red beds, spicy red cabbage and acidic fresh apple, the whole connected by a white chocolate enriched sauce bearnaise, accentuated by inlaid red beds, as well as slices of yellow and Geringelt beds and herbal oil. The biggest cinema. Breton mussel raw marinated coquilles on celery in various textures: crispy, cross, crisp, tender, soft and melt. To this amazingly well suited bacon jam, soy and citrus flavors, also a great start. Softshell Crab Half a supercross baked specimen, accompanied by corn in various forms, roasted, caramelized, stuffed and ingeniously confiscated egg yolk. Softened with a peanut oil brew and some sharpness we found an intense “storm aromatism” great. Wachtel Lacquered breast, cooked à point, with roasted buckwheat, black root as crème, chip and marinated. The keule as a Rillettes Croquette could be a little salty and a piece of highly aromatic Maitake mushroom common rattle sponge. In combination very harmonious, with noticeable but not intrusive liqueur aroma, very, very beautiful. At first Yuzu Sake attacks and then fried filet, which could lead to an early disappearance of a large product in such a few competitors, is again successful here. Super juicy aromatic disorder, combined with various radishes, almond splinters, soycrème, gari umezu shōga and boiled on the spot Broccoli. Up again. Sorbet Finally a thoughtful palate refresher: pineapple buttermilk ice cream, smoked parsley root cream, crispy slices pineapple chip and gentle parsley oil, sounds funny but horny! Iberico Bellota Pig Ideally cooked plum piece from the front, strongly marbled, with tastefully large green carcass Kimchi very beautiful, non-penetrable sharpness, carrot in various textures aromatic crème, crisp original tube, popped quinoa, slightly fruity jus, sufficient Fleur de Sel. Nutty meat taste, almost melted in the mouth. Very well implemented, chapeau. Gouda "Alt" ripe, very intense, ideal for roasted Romana salad, thin spice bread offers enough Peteroli, plus a pleasant onion note. I would be tempted to call the preparation “The Best of Deconstructed Ceasar Salad”. Original beans 70% dessert as advertising medium for sustainable chocolate production [here link]It's not better. Large Crèmes banana, vanilla?, strong chocolate ice cream in ideally melting consistency, cinnamon gel and much crispy... A very successful overall composition or simply: “Banana Split 3.0”. There was also some sweetness ever an ice cream on the stem in chocolate bowl, a truffle and a jelly spline to the dimple we actually ordered. However, since Agata was almost on the table in the last stages and we generally philosophized about gastronomy, the Tour de Menue above all and even God and the culinary world, I could not knock it or make me notes. In any case, there was a very dedicated and motivated leadership at the beginning. I guess in the foreseeable future, there will be a diocese-red dumper. Whether through the pleasant exchange, or because it is so common here, they crawl us a Polish home digestion with coffee-nut aroma, sweet but not too sweet free to wear and by the high alcohol content, 38 revolutionizes exactly the right impulse to shift the delivered Gluteal region into the home movement. There was, of course, a second about the thing with a leg or half, but I'm coming out. At the end there were 271,80 euros on the clock. Regarding the category, the bids and not least the well-being character absolutely fair. We'll be back. no photos in the text forced by the software are described very euphemistically with "suboptimal"

I can only say that very sharply. we eat regularly in this restaurant and I am always enthusiastic.

A great culinary evening in a super cozy ambiente! eat and service really top!