Ente

Rating: 16
Author: Gault&Millau

Webergasse 1, 65183 Wiesbaden, Germany

16/20
Remarkable Restaurant

BOOK

1 PHOTOS

Chef: Michael Kammermeier
Cooking: Gastronomic | International | Seafood | Vegan | Vegetarian
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Terrace
Style: Bar | Elegant | Exceptional setting | Romantic

Gault&Millau's review 2025

In the picturesque "Nassauer Hof", a charming grand hotel from 1813, the elegant "duck" is celebrated in a very special way. The charm of the house is revealed as soon as you enter: a curved staircase with a wrought-iron railing leads up to the gallery to the tables, which are just waiting to be conquered by gourmets. Here, in this stylish setting, the modernly inspired classic cuisine of Michael Kammermeier is revealed. A year ago, we were expectantly hoping for more courage on the plate, now we have the confirmation: Kammermeier concentrates on its strengths, and the result is well thought-out and precisely crafted down to the smallest detail, with the product quality being excellent. You can choose from the menus "Küchenrunde" and "Querbeet". For those looking for something special, the house offers a three-course duck for two people on advance order - a culinary experience par excellence. We start with the sea bass from the Croatian coast, perfectly matched with fennel, Amalfi lemon, olive, pistachio, mascarpone and ghost basil, a real treat for the palate. The salmon trout in asparagus jelly, accompanied by tarragon and an elderflower vinaigrette, was also a tribute to the freshness of seasonal cuisine. So it continued with the Swabian-Hallisch pork belly, perfectly cooked and served with black radish, pointed cabbage, caraway brittle and a sauerkraut ice cream specialty. For lovers of game, the roebuck wrapped in bacon, tender and aromatic, served with maitake mushrooms, mushroom herb, parsley root, cassis and a delicious mushroom broth is a clear recommendation. The "calf from head to toe" presents itself as a true taste explosion, a combination of fillet, tongue, sweetbreads and tail of the veal with cauliflower, pearl barley and pearl onions. Under no circumstances should you miss the cheese cart as the crowning glory - an endangered tradition of haute cuisine. The maître enchants with a symphony of the finest cheeses. But not only the cuisine, but also the service deserves the highest praise. The guests are attentive, cordial and extremely professionally cared for. And for those who want to enjoy the beautiful weather, the terrace in front of the house invites you to a very special culinary experience.