Freigeist - Bad Kreuznach

Just a few kilometres from my employer, the “Weinbrück” restaurant was located in Obermoschel. A restaurant in the beautiful old building, the restaurant in the former wine cellar. Since my last, more than undercooled, I haven't been with my girlfriend anymore. Cold pumice (for heating), ice-cold plates and thus cold dishes. Too bad. I cannot say whether the cool rooms have led to the change of the “young wild” (as the former owner Mr. Beisiegel called the young operators). At first I learned from colleagues about the closure of the “Weinbrück” and the restart of the team in Ebernburg with their own vegetable garden. Of course I wanted to know if the plates are warmer at the height of the Ebernburg! So I reserved our table very briefly. Precaution for indoor use. Rain and thunderstorms were reported. The phone contact was cheerful friendly. So you felt very welcome before the visit. In beautiful weather we arrived in Ebernburg. Ebernburg in sight Free parking is available directly under the castle. We were warmly welcomed on site. I was very pleased that the restaurant manager Simon Weller conquered with the boss Jean Luc Blumers Ebernburg. The weather is much better than expected. The well maintained interior empty. The friendly reception immediately followed the menu, supplemented by 2 day recommendations on the slate table. The unloaded menu was too good for us. And the decision is therefore difficult. Our drinks were served in advance. 1 bottle of mineral water, 0.75 l € 4.70. Another bottle followed. And for me a “Monkey 47 Black Forest Gin Tonic € 7,50, unfortunately without ice. I quickly filled this with the friendly lady at the counter, because without ice Gin Tonic does not go for me. We both chose the same appetizers and we didn't have to wait long for them. Scallop Saltimbocca Red Beete Foam Kumquat from the outside terrace Kresse Risotto € 11.60. Scallop Saltimbocca Red Beete Foam Kumquat In a deep bowl. The advantage: The appetizer remained warm! The disadvantage: It could not be eaten really well by the “Müsli dishes”, a rather “senkrechter poodle”. This has not broken the 4 perfectly roasted shells tastefully. Outside nicely browned and glazed in juicy and still slightly glazed. The slightly nutty sweet-shell taste. Those who prefer rice as a risotto were not disappointed here. We both like it. Risotto needs (like bread) time. The rice lacked the light bite and also the typical "blood". Sometimes you just have to “extract” expectations. As a good and juicy vegetable rice with cucumber pieces for fruity acidic aromas we still liked it. Red beet roots, bread crispy, with fresh sprouts and blood beet delivered a colorful and tasty appetizer. House-baked bread was served. I am a passionate bread baker. Tastefully, the easy waiting bread was good and very commendable the kitchen was not put on a comfort product. Nevertheless, the crust was too weak and the crumb was too cheerful. A longer dough guide would certainly help. Our main foods: For me the daily recommendation Rosa Wildschwein Schokosauce (Wildmanufaktur Erking) celery Kumquat Macaire € 23,90 The wild boar chef Jean Luc Blumers remains true to his line. Already in the “Weinbrück” in Odernheim he liked to combine the dishes with fruit. The service could be seen, the plates preheated! The wild boar is very pink fried (just right for me), tender and juicy. Pink wild boar Schokosauce celery cumming Macaire The reduced sauce was very successful and was certainly included more red wine than chocolate in the sauce. The chocolate uses just right: discreet, distinctive and non-precision. Celery in the form of fine celery pure and barcelery. Kumquat is used as a counter pole from its own cultivation. The fried potato chicks rounded off this course very harmoniously. For my husband: Pecannuss Bärlauch Rhabarber celery € 24,70. Pecannuss Bärlauch Rhabarber celery Beautifully dressed, the navy was flushed with my husband in the Pecannuss coat. We both had not expected the nuts so much, was different and very good. The enclosed navy fried golden brown and juicy. Above slightly fried Rhabarb stiffeners, probably for the light acid instead of lemon. Celery Cream, fried several-year-old cellar the companions. Fresh herbs and beard foam rounded off the creative dish. Only my lover dared to think of a dessert. It was clear. For among the desserts was Crème brûlée of white chocolate, rosemary, berry soup with fruit and walnut from own garden, Schokosahne € 7,80. Chocolate, rosemary, berry soup Everything was there for my sweet mouth and there was not the quietest point of criticism. Otherwise, nothing of the fine delicacies remained self-explaining. Among the desserts I did not find a basil sorbet. On the map I hadn't escaped with one of the appetizers. Of course, Restaurant Manager Simon Weller assured me a little of my favorite baskets. For € 1.50, the basil Sorbet was refined with raspberry. So my perfect dessert found me! Basil Sorbet with raspberry After the friendly adoption we saw the back terrace. Here is the beautiful view of the rocks and in the Nahetal. Apparently more airy. The better place is here with heat. The complete restaurant and terrace are accessible to disabled people. Toilets can be reached via stairs in the basement. Very clean and well maintained. But the delayer could now make a renovation with these dedicated young tenants. Conclusion: A courageous, creative and surprising cuisine. It is pleasantly distinguished from the other regional offer. With friends we will hopefully be able to make our next visit soon. What I really didn't like, so dress up, the dishes! As good as I like the pre-war terrazzo floor in my parents' house: I don't want to eat it. And the “Geschirr” reminded me very much. Shade about the fine dishes, they were simply not worthy on this “crackish dishes”. Maybe it's still from the forerunner. Dear guests: Please reserve, enjoy, pay and then hopefully soon money for new porcelain J.