der Lennhof - Menu

"Once again after the long culinary deprivation time in a restaurant with a beautiful ambience on a beautiful garden terrace in beautiful weather with good food. If we had to experience these culinary delicacies before the Lockdown in 2020, after relaxing the coronary regulations in the most beautiful weather we could enjoy the good services of the “Lennhof” restaurant. We met the father's wife, Mrs Sandra Karpati, at the marketplace in the DO-Hombruch last weekend. In this conversation we learned that they opened on Fronleichnamstag and ordered a table. A good decision! The Lennhof restaurant is located in a beautiful, restored, semi-concrete house from the 14th century. Housed in the southern part of Dortmund-Menglinghausen. In the past, this was the “good room” of the BvB before season preparation and the players were accommodated in the hotel. I had previously reported the ambience of the restaurant room. Today, however, we were looking for the beautiful garden terrace due to the beautiful weather to enjoy excellent food and to dine in a beautiful ambience and let us pamper after the long time of culinary delight. The view from the garden terrace goes to a beautiful biotope, a large meadow, on the horses graze, surrounded by a lot of tree and shrub green. Beautiful large parasols covered the covered tables outdoors. On the covered garden terrace on which we sat, the tables were folded with white tablecloths, fabric apkins to the cardinal hat, wine and water glasses, beautiful chromed cutlery, wind light and silver square plates. All a favor for the eyes. This ambience already promises a feeling of well-being and warm welcome. The garden terrace The service: The well-known Mr. Henrik Maluga warmly welcomed us, consistently controlled the negative Corona test certificates and led us to our ordered table. Nice to see old faces again and especially well-trained people in service! Shortly afterwards, the owner and cook Attila Karpati also appeared at our table, greeted us personally very warmly and could answer our questions about the dishes sufficiently and exhaustively. The decision of the chosen food was not difficult. It should be noted positively that Mr Maluga has a very strong memory of his guests and has initially fulfilled our wishes for a wine glass for mineral water, as we believe mineral water from the wine glass “more mouth”. He also placed an ice-filled wine cooler on the table (Rekord: Taittinger, where the wine carafe was kept cool and cool. He also remembered what wines we prefer, which makes a good service! Each guest received the menu on 4 DIN-A-4 pages. There was a stick with four different dips (salt butter, pepper butter, curry butter, onion roast butter and an additional bowl with sea salt. A chrome plated bowl with four different fresh bread varieties was added. 4 butters and salt 4 different breads delicious crispy fresh bread The greeting from the kitchen was served in a dark ceramic dish, where a strip of pickled salmon on fennel lettuce, a small piece of smoked trout and a strong stick of mangomayonaise and roasted onion strips rested. A very beautiful start! Greeting from the kitchen There was a glass of 0.1 l Geldermann Rosè-Sekt dry and well cooled for start and impression. The selected dishes: At the beginning there was a Consômmé of Peyriguet Chicken with vegetable beads and truffles (9,00 €). This Consômmé was served in a turquoise bowl where some pieces of chicken meat, very small and bite-resistant vegetable beads and dark truffle strips were present. From a large glass pot the Consômmé was filled in the bowl in front of the guest's eyes. A thyme blossomed the court. The Consômmé strong in taste with wonderful finish in the palate. Just delicious! The Consômmé is poured with fresh vegetable beads Consômmé asparagus soup with green asparagus tips (8,00 €) A wonderful asparagus cream soup: slightly crippled, not this usual soup built in thick flour sweat, but distinct asparagus flavored with white wine, with small green asparagus stripes that were still beautifully crisp paletronom That's how an asparagus soup must be! Chapeau! Asparagus cream soup asparagus strips in the asparagus cream soup trout fried throughout with summer vegetables and sweet potato beads (26,00 € Before the trout was presented to me as a whole and the service asked if I should fill the trout myself or the kitchen. Although I control the filtration of fish, I asked the kitchen to do that for me because I wanted to pamper myself. Forelle, before visits The dirty trout The felted trout was then served on a large square porcelain plate. On a long way there were 10 small reddish fried balls of sweet potatoes, a slice of lemon, small flowers of herbs and fried potatoes that were shaped into a grid. In a separate dish there was a boiled and touring snack consisting of carrots, zucchini, paprika, sugar-chotes, green asparagus tips. After my taste, the vegetables were cooked a little too long, here I missed the bite of the crisp cooked vegetables. In addition, there was a terrine with a white wine sauce that I found very tasty: light ally, beautiful bright lemon flavors in the background. The trout itself still very glazed, the skin beautifully red. But I personally don't like fish skin, so I didn't eat it. Filed trout market vegetables as a supplement to Forelle Coq au Vin with colorful Vichy tubes and Dauphine potatoes (24,00 €) This dish was ordered as a smaller portion as desired and served (20,00 €. Here it paid out that the cook Attila Karparti appeared at our table and, after the weather, he cooked today. That was the right decision for my accompaniment. The Coq au Vin was cut as a Supreme, the keule was visually closed with a small paper cooker and served on a large round porcelain plate. 4 beautiful Dauphine carrots, made of fired pastries, and beautifully visited red, yellow and black carrot pieces (Urmöhre, a mandatory frying grill made of potato juulienne. Visually a highlight of this court. A wonderful, very aromatic, slightly tied and clearly cosified white wine sauce, which was also served in an extraterrine. White wine sauce for Coq au Vin Coq au Vin (famous in white wine Dessert: My mother said: There is no food without dessert. So quickly order a dessert from the menu: Refreshing Sorbet selection with fresh fruits (8,00 € dessert: versert. Sorbets with fresh fruits Vorab: For me a dream: 3 different sorbets (yogurt, strawberry, thorn fields rest on the large plate between different fresh fruits: orange slices, apple columns, blackberries, strawberries, blueberries, redcurrants, doubled by some mint leaves. This dessert was very refreshing and all components were able to transfer their own taste well to the palate. A successful conclusion! The selected drinks: 0.1 l Geldermann Rosè-Sekt 0.1 l Rosa Rosè dry 0.1 l Riesling from Geil from Bechtheim 1 bottle 0.75 l mineral water from Appolinari's selection medium Conclusion: Once again it was an all-round successful evening with good and creative food in a beautiful ambience of a beautiful garden terrace, good drinks, accompanied by a attentive, friendly and friendly service. We felt good. My review: 5 – necessary again (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – completely again – after “Kuechenreise”"