Werkbank - Menu

"My grandma was already clear when looking at my hands that I would not learn a craftsman later. She should be right. As an adolescent I liked the theory of practice and in the subject of works/pictorial art I rarely came to a green branch. On the contrary: at the end of the 10. It's a good thing to do. This was basically the last time I was consciously standing at a work bench to “create”. In the following years too, no great craftsman has become of me, even though various student jobs were quite acceptable to me in this regard. But everyone is the Seine. The Karlsruhe “Werkbank” has been on my culinary agenda for some time. But it was ultimately the recommendation of chef Marc Wendel from the Chapel of Hopfestubb (Capital Drusweiler) who had us there for the first time on a Thursday evening at the end of August. By the way, I've never been in this corner of the fan city before. A nice residential district dominated by old building material with green sprinklers awaited us as we, after a short ride with the tram at the stop of Gottau Square, finished the last 500 m walk. On this lukewarm summer evening after our arrival, we climbed well-saturated on two e scooters in the direction of the south city, where I had parked my car – for a long time I had sown again with the second largest city in Baden Württemberg in the Reinen. That this was, of course, due to our visit to the work bench, was on the hand or before on the plate. The Werkbank has enriched the Karlsruhe gastro scene with freshly prepared Hausmannskost for about five years. Under the motto "Simple. Honest. The owners and chef Egemen Dogan (former Chef at La Vie) in Rulands Thermenhotel in Bad Herrenalb) together with his team stand for a tasteless, seasonally inspired German cuisine. A consciously reduced food program lets you close to a lot of house and handmade. We had reserved this Thursday evening in advance. We beat the possibility of taking the food in the open air. We liked it much better inside the restaurant than outside the Trottoir. Before the team of the Werkbank stopped moving in here on the ground floor of the stately clinker construction in the Veilchenstraße corner Essenweinstraße was supposedly Greek cooked. Of course, there was nothing to remember in the guest room. The place of feeding cut into L-shaped floor plan was tastefully decorated. Two old work benches, which were shot again, immediately caught our eye. Equipped with slightly elevated bar chairs, they were also used as lively tables for the commercial. The riddle about the name of the restaurant was solved. But even otherwise, wooden rusticity dominated at the facility. View to the Tresen The wall lights made from large round sieves made culinary gold tombs. Only the ceiling lined with square panels – probably suspended – reminded me of the dental practice of my trust. A set-up which is soon to be removed, as the very friendly service assured me. The guest room she immediately supplied us with the menus and also the obligatory bottle of mineral water (0.75l for urban 6 Euro) – this time the brand was called “Selters” – sprinkled timely and quite “classic” on our table. A bright half of Bavarian lands (3.80 euros) should follow later. The two cards held in White (Essen) and Black (drinks) were quickly pierced. Lachstatar, goat cheese and mixed salad – the latter was available in two sizes – defined the appetizer program. Four vegetarian dishes, including heart warmers such as homemade cheese parrots, roasts or muzzles, let my wife, who likes to give up meat, obey. On one side, five different meat dishes made my decision hard. “I beg your pardon”, but this evening it wasn’t the “Roast Braden” offered for fair 28,90 euros from the local cattle fillet (with Spätzle and Röstzwiebeln), which should me in the Karnivorenolymp hieven. In my opinion, the spearhead with horseradish, green apple and bouillon potatoes was also not able to do so. I've never been able to start a lot with roasted calf livers. And the homemade meat cubes with potato tamph and Pommery mustard sauce sounded extremely tempting, but ultimately lost in one to one duel against the “Werkbankschnitzel” (21.80 euros). This was a thinly knocked Viennese original from the calf spine. The Pomme's supplement was easily replaced by Latezle. An extra portion of cream sauce (3 euros) was added. The sinfulness had to be done. The Schnitzel Prize included a small supplemental salad. My wife had long since decided on the cheese parrots with onions and mountain cheese (8.60 euros). It's in the most bathing sense. A small mixed salad (4.50 euros) was still attached in fresh intention. A look at the counter then also explained to me the connection to the initially mentioned Palatinate chef and winemaker Marc Wendel. In addition to the cradles from Kraichgau, the Palatinate and the Markgräflerland offered in the standard card, there were a few wine recommendations from Drusweiler chapels – a dry regent from the barrique and a green silvan – which were greeted here by two tables and waited for their discoverers by glass. In Wendel Veritas! I wouldn't have expected this winery in the Karlsruhe Oststadt. Even the way in which the herb and beet salad had been shrimped did not cause any convenience suspicion. The fine-acid dressing of our side salads was also tastefully successful and made a simple but delicate matter from the fresh leaf work. this is how fresh supplement salad goes! A good start, which offered the first hunger crunchy forehead. That's how it could go on. ...or so! And as it went on. For dramaturgical reasons, my wife's cloning cheese-spätzle hill is mentioned first. Spicy mountain cheese spider concealed the delicate hot bulb. This was a bit far away from the barracks “from Austria” – as the chess fried onion rings crawled around the bet – but tastefully they were able to keep up with the fluffy dumplings from our last holiday in Saalfelden. And of course they were homemade. At the same time as the served late lice, my mega-sloped veal quilted pich smelled beyond the edge of the plate. The one-half of the Viennese outer frizzy, inner wavy “Impaniergehabe” and a pleasant wort were further positive properties of this monolith prepared in butterfly cut of Central European eating culture. The workbench carving in full The smell of elegishly baked breadcrumbs from rapidly grown iron pan I could hardly escape. The gentlely knocked out in ancient Figlmüller tradition and therefore wonderfully merciful calf ridges literally melt on the tongue. 1 Rare I have been able to enjoy a better prepared copy of this classic. 2 The accompanying cranberry sauce would not have been necessary. The two lemon carvings were very welcome to me. And the 3 euros extra for the tasty cream sauce thanked me not only the à part rich late zle, but also my wife who liked to nasty it. The supplements (without cheese) Conclusion: The workbench is fully suited to its culinary motto. The dishes we enjoyed were simple, but handcrafted honestly prepared. That they tasted us delicious must no longer be highlighted at this point. The ingredients used in Egemen Dogan's kitchen not only learned a careful treatment, but were also of considerable quality. More is hardly possible with good-bourgeois German food. Less unfortunately still too often. Recommendation? Looks like..."