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Alsatian restaurant-winstub offering a wide choice of typical Alsatian dishes in Saverne.
In the pedestrian precinct of Saverne, an establishment starts by one the facade carved in the style of the late German Renaissance, full of strange characters and complex decor. This building, built in 1605 by the Bishop General for the Diocese, has a th century wooden ceiling and a charming decoration in the Alsatian winstub spirit. The map of winstub presents a wide choice of typical Alsatian dishes: snails according to mom's recipe, Baeckeoffe marinated in Riesling and Légumes vegetables, timbale fish timbale, little Alsatian stuffed or spectacular poultry timbale with wood mushrooms. By serving: the Alsatian strudel to grapes and rum, spices and English cream, the flat nougat maison to pistachio nuts and roasted almonds. A certain idea of Alsace!
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Members' reviews on TAVERNE KATZ
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Exellente tarte aux oignons et vin de la région à prix abordable
During a meal of leisure I had ordered a steak tartare to cross to the knife, and had filled with joy with the idea of eating a delicate and fragile dish from the point of view HACCP.
I had thought since with the brand proudly " MICHELIN 2017" I could eat it with your eyes closed. However in way notably " surprenante" , this updated version of this service completely disappointed me.
Indeed, once the table service of the dish, I had arranged in the centre beef cut with a knife and circularly 5 ramekins with garnishes particularity of this dish (onions/engraved shallots, crushed capers, gherkin mirepoix, clarified egg, parsley). Wait a few moments as the rest of the ingredients arrive.
However at the end of 1 minutes, my guests had attacked (E) 's their dishes and always no extra ingredients… Able to understand the harshness of service and seeing the employee (E) 's rooms to come and leave empty handed, did I request complementary ingredients in your room from the bar??? (c.a.d mustard, oil, Worcestershire sauce, Tabasco and Béa-Ba salt and pepper).
I is far from being a chef but the principles of stable cold emulsion are simple to understand, + the container will be wide and widened, + emulsion will soon be reached. It explaining the basic principles of the stable cold emulsion between the egg yolk and mustard add with oil. (see photo public). I was entitled to an explanation of that I suppose that the chef of row or the person the person most graded in room service that supported me that in their establishment it offered that then…
With my management, the main role employees rooms is not crudely to serve food and drinks but especially Recommended with a minimum of notion of cuisine the merits of the dishes on offer (cooking method, texture and agreement between the dishes, side dishes and drinks). It offers products and knowledge of the chefs by sharpening the imagination and the appetite of the guests.
In short, a simplistic vision of the service and reception with a steak tartare quality but little highlighted let suppose that the recognition of the Michelin guide 2017 is forgotten the thing essential trade of the mouth.
P.S. : A good McDonald's or To give kebab would be less misleading for guests than this experience at the TAVERN OF KATZ with Saverne (67).
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aucun poisson de rivière,filets secs à souhait et je ne vous parle pas de l'attente.....
il manque un patron en salle...