Phone: +493712361363
Address: Parkstr. 58, 09120 CHEMNITZ, Chemnitz, Germany
City: Chemnitz
Menu Dishes: 17
Reviews: 863
Website: http://www.restaurant-villaesche.de
"For the second time within a year, I had the great luck that owner Falk Heinrich opened for two colleagues (dust guests and me his Chemnitzer restaurant exclusively on an evening under the week. From Tuesday to Thursday, the sympathetic axis focuses on catering and events, as well as the lunch and pick-up business introduced in the pandemic. The latter so successful that a limitation has to be made in order to ensure the capacities organizationally and especially humanly! not to overload at the fine chapel mountain. All the more beautiful that trainee Luisa once again supported her teacher and, despite an approaching examination, at least the late evening hours beat her ears. There are still young people who burn for gastronomy as very enjoyable! While the former factory villa attracts the architecture interested especially fans of Henry van der Velde, in the former remnant remnantly renovated in the garden, the followers of a harmoniously modernized gourmet cuisine are rather happy on a classic basis. And if the enthusiasm of the head for white Burgundy even surpasses that of the guest, one may well speak of a “match made in Borgfeld”. I took bread and butter in memory of the first sause to me only in homeopathic cans, in order to be able to enjoy the announced 10 plates all too (the person is wrong, so long he strives... something unusual start the menu warm with the first of two poultry courses. The almost fried tranche of chicken (Bresse ware about Rungis Express was very juicy and full-bodied. The combination of poultry with fruit led straight into the Libby's fruit cocktail Hell (who gets the cherry?) in my youth's good-bourgeois cuisine. Only that the excellently tanned skin had lost much of its crispness due to the napation, saddened me as well as the boss; that was not wanted. During the second stroke, a carefully fried, snow-white, naturally juicy seaweed was bathed in a velvety saffron sauce, which had received a perceptible but not exhausting sharpness by ginger and chili. A real discovery for me. A small salad of peas chotes was responsible for the crisp; a rough pie for something sweet. Excellent product kitchen! The three carnivores at the table were just as enthusiastic about the pork tips on fermented nickers in gang 3. The meat, which had become buttery for hours in the Smoker, had once again received grill heat on small spits, which gave her a crisper skin, which could not soften even the unshammy savory sauce. Discovering the evening was the Voatsiperifery Bourbon pepper from Madagascar, with which an incredibly interesting citrus fruity(! Sharp came to court. From the tingling effect removed the Szechuan “Pfeffer” similar. These little soulfood hustles, we've sneaked away a little bit. Bourbon pepper from Madagascar's crisp? Did someone say crisper? As far as this is concerned, an image says more than 1000 words: The second part of the Bresse Chicken competed with a deliberately only slightly peeled Morchel onion sauce around our attention. We praised both. The fact that in the villa only very good quality and excellent craftsmanship tastes the plates does not require any special emphasis at this point. Rather, the revival of the palate kisses were repeatedly interrupted by excited conversations about wines, dishes and gastronomy, among themselves and repeatedly with our host. Choosing your own speed menu with this equally dedicated and expert cook was a big, extra gift! In the middle of the menu we returned once more to the sea: Our host combined imperial garnet courageously with pineapple and self-inlaid Kimchi, who was held up enough to leave room for the noble crust animal. Fresh and crisp and a welcome refreshment in the revival of winter aromas. But of course, it was also suitable for the year. The port wine truffle sauce for hamnia wrapped half a baked pigeon, which was cured with its wonderful liver. A perfectly loose semmelknödel was used to pick up the last droplet. Please note the portion size at this point. And perhaps my “displacement” can be imagined when the two kitchens brought muskets the following plate: “Ganz ohne Beilagen!”, as Falk Heinrich stressed, came to the table as (admittedly thin-cut minutes steak a medium-fried entrecôte. With an emulsion of beef fat with bergamot and pomegranate, the perfect meat had both: freshness and freshness! Extremely aromatic meat, as usually much better than fillet. But still: grace! After 7/8, my stomach literally increased, and I would not have done any more bites about the Verre.... So I also had to fit photographically during the following stretching with black root and wild-price strawberries. Especially here a two-finger-thick tranche with strongly tanned exteriors and delicately inner values lured. Interestingly, the opinion of the tasteful intensity was divided between the two remaining eaters. I was busy not bursting. As Pre Dessert, the native Chemnitzer Heinrich sent a pumpkin sorbet with apricot vinegar, whose pronotic acid I would have wished before the steak. Nevertheless, I took two spoons from dessert, a coffee Tiramisu, courtesy for and out of curiosity. Falk Heinrich had already reported at the beginning of the evening that his own strength for the patisserie was not tolerated and Desserts was not to be his cause. At any rate not at the level of other kitchen. That's why he decided to rely on classics. However, they are in very good product quality. That's right. A tiramisu with a clear coffee note and without a buckling taste. But more balanced, fresh and fluffier than 90% of the local Italo restaurants. While completely unexpected snowfall outside the garden scenicly enchanted sounded out in the evening; we were still pointing out something about the wines that were all opened this time on the recommendation of the highly facing Chemnitz kitchen artist. _302132] Of course, I am aware that such a private dining is not comparable to the usual restaurant visit. But the philosophy of a product-oriented kitchen with mostly three French-based components was hopefully recognizable; my enthusiasm about it surely! Wanderer, come to Chemnitz, don't grieve: A Kleinod is waiting for you! Internal menu plan from the kitchen"
Full menu - 17 options
All prices are estimates on menu.
Dessert
Sorbet
A refreshing, dairy-free frozen dessert made from sweetened water flavored with a fruit puree or juice.
Tiramisu
A classic Italian dessert featuring layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder.
Creme Brulee
A creamy custard topped with a layer of hard caramelized sugar.
Salads
Schnitzel
Japanese Specialties
Couscous & Pasta
Seafood*
Soups
Rice
Risotto
Creamy Arborio rice cooked to perfection, with a rich blend of Parmesan and fresh seasonal vegetables.
Pasta
Linguine
Linguine pasta served with a light sauce, garnished with fresh herbs, offering a delightful blend of flavors and textures.
Beef Dishes
Filet Mignon
Filet Mignon: A tender, juicy cut of beef, often grilled or pan-seared, served with your choice of sauce and sides.
Seafood
Octopus And Orzo
Tender octopus served with flavorful orzo, combining Mediterranean ingredients for a delightful seafood dish.
Starters
Mushroom Risotto
Creamy Arborio rice with sautéed mushrooms, Parmesan, and a hint of truffle oil.
Chicken
Bodo
Essen / Service und Ambiente sind einfach nur perfekt ....Preis / Leistung absolut gerechtfertigt und man merkt das mit liebe zum Detail gearbeitet wird
Address
Reviews
Evelyn
Sehr ordentliches Restaurant in Chemnitz, tolle Lage. Weinkarte gut, ich beurteile die Qualität immer nach den deutschen Weißweinen, daher gut und nicht exzellent. Aufmerksamer Service, frische Zutaten und sehr gut zubereitet.
Carl
Великолепный обед! Очень вкусная еда! Высокий уровень сервиса! Все на отлично!Печень гуся, равиоли, роллады - супер!Рядом пришли гости с грудным ребёнком. Он орал и не унимался. Официант пересадил нас в другое место, заботясь о наше комфорте - спасибо большое!
Alice
Neben der architektonisch glanzvollen Umgebung ist das Restaurant ein Ort wo der Begriff "Kochkunst" noch Bedeutung hat. Das Personal ist überaus Freundlich und weiß Wünsche zu erfüllen und Empfehlungen auszusprechen.Das Essen ist einfach nur ein Gedicht, der Versuch etwas beschreiben zu wollen wäre Vergeblich, man muss hier einkehren und sich ein Bild zu machen. Ich hatte eine Rehschulter die ihres gleichen sucht. Danke für einen wundervollen Abend! View menu
Larissa
Wir waren letzten Freitag in der Villa Esche zum Mittagessen. Wirklich sehr lecker, ausgezeichnetes Preis-/Leistungsverhältnis, sehr freundliche Bedienung! Hervorzuheben ist das Rhabarberdessert mit Topfenknödel, das so (!) gut war! Mein Mann, kein Dessert-Esser, war von der Qualität des Espresso begeistert. Wir wohnen leider, leider zu weit weg, um Stammgäste zu werden, aber sobald wir wieder in diese Ecke Deutschlands kommen, ist ein Besuch dort auf jeden Fall angesagt.
Ivana
Die Villa Esche und auch der Rest der Parkstrasse ist ein historisches Dokument der Gründerzeit und des Jugendstils.Die Villa wurde Anfang des 20.Jahrhunderts von dem Künstler van der Velde für die Familie Esche entworfen und erbaut .Schon von aussen wie auch bei anderen Häusern der Parkstrasse erkennt man den ausser gewöhlichen Stil. Der Eintrittspreis ist human , und die Räume soweit möglich wieder orginal ausgerüstet.Wer sich für Jugenstil interessiert und in der Nähe ist ,sollte vorbei kommen. Die Villa zeigt aber auch wie wohlhabend Chemnitz zu der damaligen Zeit war und die Größe der Zimmer kann einem vor Neid erblassen lassen. ( Bad und Kinderzimmer )
Olga
More a business and tourist restaurant, but the food is excellent.When we arrived, we discovered the museum was closed so we decided to relax at a table.In a former dependance of the house, the restaurant is taking 3 floors, plus there is a little outside garden to eat when it is hot.Interesting the architecture, but rooms aren't big.Bit all very cared and comfortable.Very nice and professional the personal.Menu offer is a bit limited as quantity, but from the first moment you understand it will be surely a meal worth your money (and not really expensive). Food well presented, well cooked, very tasty, not important what you are going to choose.If they would not exaggerate with the price of t... View menu
Renée
Topp Essen, freundlicher ServiceEtwas überrascht von den vielen freien Plätzen am Samstag Abend waren wir gespannt auf die Empfehlung eines Freundes - die Villa Esche. Alles in allem wurden wir nicht enttäuscht. Ein immer stets bemühter junger Service- Mitarbeiter und eine sehr gute Küche sorgten für einen angenehmen Abend. Mit einem Glas Champagner als Aperitif zum auflockern gings vorweg. Dazu Brot und ein sehr guter Gruß aus der Küche ließen uns in den Abend starten . Als Vorspeise gab es Halber kanadischer Hummer, Blattspinat, Parmigiano Reggiano und Hummersoße, der Hummer bereits geschält. Richtig gut gewürzt, aber nicht zu viel sondern nahezu perfekt. Als Hauptspeise gab es Steinbuttfi...
Stephan
1. „Steinpilze in Dashibrühe“Steinpilze ohne Makel, die Dashibruehe lässt in keiner Weise Anklänge von Fischflocken erschmecken. Die Brühe ähnelt einer Fleischbrühe die seltsamerweise übersüßt wurde. Warum nur?2. „Gebratene Gänseleber, Cox Orange und Granatapfelreduktion“Die Stopfleber kommt in Gänze daher, ein massiver Brocken (statt, was für die feine Garung erheblich sinnvoller wäre in Scheiben). Die Leber sieht aus (und hat die Textur) wie mit dem Flammenwerfer gegart... Um das Verbrennungsopfer optisch aufzuhübschen wird die Leber mit flächendeckend mit Fleur de Sel bestreut, was sie völlig übersalzt und recht undelikat macht.Die Beilagen sind gut gemacht und recht delikat.3. „Rinderfil...
DerBorgfelder
For the second time within a year, I had the great luck that owner Falk Heinrich opened for two colleagues (dust guests and me his Chemnitzer restaurant exclusively on an evening under the week. From Tuesday to Thursday, the sympathetic axis focuses on catering and events, as well as the lunch and pick-up business introduced in the pandemic. The latter so successful that a limitation has to be made in order to ensure the capacities organizationally and especially humanly! not to overload at the fine chapel mountain. All the more beautiful that trainee Luisa once again supported her teacher and, despite an approaching examination, at least the late evening hours beat her ears. There are still... View menu
Categories
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Tee Explore our selection of soothing teas, offering both classic and exotic blends. Perfectly brewed to awaken your senses, indulge in our range for a moment of tranquility and flavor in every sip.
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Grill Succulent meats and fresh vegetables perfectly cooked over an open flame, delivering rich smoky flavors. Savor tender steaks, juicy burgers, and tangy marinated kebabs, all grilled to perfection for an unforgettable dining experience. View menu
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Barbecue Savor the smoky, juicy flavors of our barbecue delights. From tender ribs to succulent pulled pork, each dish is grilled to perfection with our signature sauces, offering a true taste of barbecue heaven.
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Mexikanisch Authentic Mexican flavors await you with sizzling fajitas, savory tacos, zesty enchiladas, and fresh guacamole, all crafted with rich, traditional spices and served with vibrant sides. Enjoy a fiesta on your plate!
Amenities
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W-lan
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Master
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Terrasse
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Parkplatz
