"I would book a restaurant/ticket package that combines a ticket to exhibit with a three-course lunch. ende 2013 was the restaurant with a significant renovation that lasted three months. I had not visited the old restaurant, but apparently the redesign was to make the restaurant inviting for visitors. it now has an open kitchen and a laundry switch in the center of the restaurant and is operated by benugo. although there is an à la carte menu, our package included a Colombian inspired lunch from a set menu. we chose drinks as we chose our Colombian inspired dishes. for each cure there were three possibilities. as an appetizer, I decided for the bark carpaccio, shaved fennel, capp and petersilie salat. while my friend chose the suppe. there should be avocado soup after the menu, but apparently there was no such that there was a decided less Colombian tomatensuppet. I tried something and it was delicious. for our head, my friend chose the brathake, tender broccoli, becher and petersilie butter. they were not, however, out of the seaweed, so that instead it was cajau, i.e. a slight substitution. he thought it was nice for a simple court. I chose the stolen sirloin steak, chimichurri and yucca chips. only, they had no sirloin, so it was rump. we really haven't met a good day for substitutions. I'm not sure what Yucca chips are, but they were Bog standard chips. it was nice, but a pretty standard steak and chips. dessert was where I couldn't make my understanding what to have, I was easy to tear between the roast ananas carpaccio and coconut ice cream and the churros. my friend was more decisive and decided to make the plant and apple crumbs with cream anglaise. After I had a carpaccio, I decided for the churros with chili chocolate sauce. have they ever eat, that is really hot when served, but they can not wait to dig, so that they burn at the end they are their mouth or fingering because they simply cannot wait? the churros were eating for me. they cook hot, but I just couldn't wait until I'm burrowing into the chili chocolate sauce. I was not too sure what I should expect from the chili chocolate sauce, but it tasted mostly only chocolate that was different that there was a residual heat and deep to it from the chili. delicious, although I needed some help with the churros (it was five,)! so we have divided it into twists to dip into the small pot of the chocolate. I loved the idea of combining an exhibition with eating inspired by the themes of exhibition. that is a definitive idea that should be taken up elsewhere."
