At Reznicek
@_reznicek_ , grounded simplicity meets refined finesse – flavors that warm, craftsmanship that moves you, and a feeling that lingers long after the last bite.
As a first course we had a duck soup that tastes of time, patience, and roasted bones, finished with tiny buttery breadcrumb dumplings – pure, concentrated flavor!
We also went for the mushroom tempura – earthy, umami-rich mushrooms in a feather-light crust. Served with a mustard sauce that adds just the right touch of heat and acidity – the perfect balance between cozy „Wirtshaus“ comfort and playful, almost Japanese lightness.
For the main course, the “Chimera” – a dish that completely exceeded our expectations! A Cordon Bleu made from chicken and duck, a mythological hybrid inspired by Alain Passard - topped with truffle. An absolute signature dish!!!
To finish: apple fritters with cinnamon ice cream – warm, crispy, caramelized, meeting cold, melting ice. Classic and just so good!
And then, the best petit fours ever 😉💥 we’re obsessed!
The Reznicek experience isn’t a menu in the classic sense – it’s a story: of arriving, of feeling safe and at home, and of letting go of everyday life – spoon by spoon, bite by bite.
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