Frankfurt – When Milica and Matthias Scheiber announced to open a second restaurant after their first venture Weinsinn turned out to be a tremendous success expectations were clearly high. Despite the fact that bistronomic concepts are still quite rare in German, the Scheibers did not just clone their Weinsinn but opted for a family concept, with the younger brother Gustav being more progressive in design and more down-to-earth in its clearly regional philosophy.
Before I go on and turn to eating adventures in Germany there is one more reference I want to share. During our B/NL trip we this year finally managed to eat at Hof van Cleve (HvC) in Kruishoutem near Gent in Belgium.
I came across Peter Goossens not before Juli 2005 when he was Chef of the Month in the German magazine “Der Feinschmecker“. His creations looked so amazing, pure and tasty I had to try and cook the proposed three course dinner at once. It nearly killed me, especially the tuna entree with king crab in soy cannelloni with wasabi ice cream. But it was very very good. So, I thought, if something is this good when an amateur like me prepares it, one has to go and eat at his restaurant. (BTW, as Sergio’s creations are more complex I did not even dare to try any recipes of him yet;-))