Victor’s Fine Dining by Christian Bau
2016 Markus Molitor Haus Klosterberg Riesling perfumed by Lemon
Carrot Gazpacho, Yogurt and Madras Curry Ice Cream
Ox Tartare, Smoked Fish Cream, Caviar / Foie Gras, Smoked Eel, Apple Macaron / Nori Tartelette, Tomato, Kimizu
Japanese Waffle, Sardine, Seaweed Cream
Shellfish Salpicon, Cucumber Cream, Shishito Pepper
Sunflower Seed Bread, Whole Wheat Bread, Salted Butter, Olive Oil
European Bass Ceviche, Mussels, Sea Urchin Tiger Milk
Amberjack, Oysters, Apple, Iodine Aromas
Blue Fin Tuna, Myoga, Pickled Radish, Kojyu
Green Asparagus, Sumac, Miso Caramel, Japanese Hollandaise
Langoustine, Koshuhikari, Abalone, Daikon
Kinmedai, Hearts of Palm, Yuzu-Koshu, XO-Oil
For all intents and purposes “the” destination meal of a trip to Germany, Victor’s Fine Dining by Christian Bau will forever be remembered as the second Michelin 3* Restaurant walked out of, nearly four hours after sitting down and still with several plates to go as the staff largely ignored the solo American in favor of tables speaking German.
26 minutes *average* between courses, including Amuse and Course 1. Guest inquiries about technique or ingredients met by “I don’t know” or “I’ll find out” with no answer. Empty plates lingering on the table for nine minutes in a room with 1:3 ratio of servers to diners. Same scene repeated every course, such that kitchen could would never know if one table could benefit from faster pacing. And to cap it off, an e-mail to the restaurant explaining the issues entirely ignored.
No matter how good the Food, and yes the Langoustine was stunning, there is simply no excuse for an experience so poor, and particularly not at this level or a cost of over 200€ after a quarter was sliced of the total for items skipped en route to better Restaurants.