Die Ente - Ketsch

I've known the ducks for several years and was always very happy to go there. it was always expensive, but also very good. since the new cook, the portions are clearly shrunk, with the aromen very concentrated in the style of molecular kitchen in tiny corners and balls. that is surprisingly intense and really good. recently we were there for three and left for a four-course menu with drinks total 310 eur without drinking money. what I liked less was that despite the 4 gear menus we were only fed up and that only because we had three collected bread baskets ratzeputz empty. I expect that this is not too 4 steps and such a price is necessary! ok, the broth was made and very good, but actually I expect that a piece of meat at the main course is somewhat larger than a chestnut and that the supplements have a volume of more than 50 ml.

Everything that was written here is true, but there are two sweats, so here too. in the hotel there are so many things that are not round, in the restaurant it is impossible to eat a little dinner in the evening without having the opposite value of a small car. high prices are in the grunde o.k, but they do not have to overdo it. rooms to lift not really at the height of the time, wlan misdisplay. as a meeting hotel too expensive, too inflexible, no top recommendation, best properly averaged. which is not so bad.

Last weekend I was to be gassed in the hotel “Die Ente” in ketsch, near the hockenheimrings. the hotel is very pleasantly located directly on the lake. the breakfast buffet was rich and very good, even the rooms are very well equipped and cozy. the personal is very friendly. I was only one night there, but can recommend the hotel to everyone!

We learned that the duck has a new cook. we wanted to know how this is, last week in the duck. it was a dream for us (4 people). the service was competent, tried, friendly and attentive. the wine card is equipped with over 180 positions abundant and everyone finds something. We were particularly impressed by the charming restaurant manager who had very well advised us during the wine selection. how to find the right cake for it? we had the menu: starting from a goose pot liver, a tomatenkuss, jacobsmuschels with topinambur and coraljus, a interpretation of the jägerschnitzels (for us a high point) to the valrhonachocolate with granatapfel. this menu was harmonious and perfect. the cook and his team work at the highest level clear and offer the guests only the best. each teller was an art work and tastefully an explosion. we were all very enthusiastic and look forward to the next visit.

A value for travel now comes a big change in restaurant a new cook from Austria we look forward to