Marija‘s - Bad Bentheim

In 2019, Gina Duesmann and Lars Keiling rated their restaurant with 2 Michelin stars in Bad Bentheim. And for me, a ten-year-old chapter ended in my life, in which I could say full of conviction when I was asked, in Bad Bentheim my favorite restaurant stands for top-class pleasure. I remember my first spontaneous return when we were surprised at a Saturday evening by Lars Keilings (then still starless and simply opened) kitchen, this evening was a kind of revival in the beautiful area for me. After the continuation of their engagement in Osnabrück, the abandoned premises in Wilhelmstraße 9a became the successor, only the name Marija, from the Balkans, and settled with their gastronomy in this new location. Since then I was standing in front of the restaurant's windows (I work in Bad Bentheim) and I always refused to return there when the language came to Marija's restaurant. Too many worries were involved, and also the fear that I would not only judge the food in the new restaurant. The new concept is of course not a fine food, but a Mediterranean, oriented Balkan cuisine. The card can be viewed on the HP. But again there was a after-home ride by bicycle from work in Bad Bentheim to Rheine. And then we connect them with a dinner on the way back. There are some potential goals. This time we wanted to return to Bad Bentheim. And so it came that we slipped the wheels, stupid headstone pavers, the Wilhelmstraße towards marketplace along the house 9A. There is a sign: Bad Bentheim's most beautiful restaurant terrace. I can confirm this from countless beautiful evenings I spent there. Woman looked at me, it was nice weather, perfect for terrace. I swallowed, but she had already won. All right, we asked for a place on the terrace and had luck, there was another table for us. All places were occupied over the evening, on a Wednesday night, respect! Brauerei Schirme would not have come to Mrs Duesmann on the terrace, but I have to force myself not to make too much unfair comparisons. The first thirst was distilled with pilgrims and water. Then the boss came to the table and brought the cards and a daily offer on a slate table. A three-course menu for 35 EUR was offered. Fish or meat could be selected on both the first and the main course. I liked that, and I ordered the offer with the meat skating in the middle. The woman chose the fish remover from the menu (like me), and a risotto from the solid card. In the meantime, a kitchen sauce in the form of baguette (baked persuasion goods) and a herbal butter that is not explained in more detail were served. My question about a wine card ran into the void, the wine card is in the head of the boss. So I asked for recommendations. The question was how far our likelihood would go in wine. It goes very far into doubt when we offer exciting things. We trusted the boss with the announcement white, dry, lots of body, like wood and matured. This bottle came to the table. My first wine from Bosnia-Herzegovina. If I understood it correctly from the grape variety Zilavka, it could also be the cultivation area, or both. No matter, the wine was still extremely closed at the first swallow, but it has gained more expression than it became warmer. He remembered bone dry, acidic mice trampoline, had a perceptible wood note and a minerality that initially very predatory, but then slowly into the background. That was exciting and the wine would accompany us well through food. Our appetizer came from the daily menu for the salmon. Orange-marinated salmon was announced. On the plate there was a really neat look that was lovingly executed. The salmon was still raw inside, slightly cooked outside, maybe briefly steamed, and then marinated. In the end, he seemed very short to sleep. Pure fish aroma with acid through the orange, simple and a pretty good appetizer. Marija and her team had given us a good start. Shortly after the salmon there were two supplements. Fresh, clean vinaigrette, a leg salad as you want to be served, no more, no less. The terrace is now completely filled, the two ladies in the service had all hands to do because the way from the dining room with theke and kitchen is quite long on the terrace, everything has to go down a narrow staircase. My wife served her risotto. Primavera called vegetarians, with seasonal vegetables. In her risotto found green asparagus with good, sufficient bite. The Risotto was also well prepared, beautiful spicy, the rice was one with a lot of strength as it must be. The only criticism that went beyond the optimal path that was already a little too soft. But this is a small criticism, especially in our area, a Risotto al dente would probably also draw criticism. I served my meat dish. Flanksteak with swollen calf cookies, grilled vegetables and Polandta was not really Balkan grill, but looked very delicious. There was plenty of butter on the bottom of a beautiful spicy polnta, not too dry! An intense frying and grill. There was a fine-grained butter-tarte piece of veal berries, juicy through all the collagens that distinguish this piece of pork. Because this is not enough for the Balkan cook as a meat quantity, he had added tranches of a well-ripened raft steak, medium grilled. I was happy afterwards and positively surprised, a delicious dish was that. Dessert from my menu we shared. Coconut ice cream with mango and papaya was a good conclusion for our dinner. We had fed very neatly with Marija. The two ladies in service had good to do on the full terrace, kindness and attention gave no reason to criticize. So I can finish. Despite all worries, when I think of this place of past palate joys, I must confess that we have served a very decent meal and had a good quality overall. I was satisfied and must finally close my peace with the fact that the place I visited is no longer. For those who are not on the soul, I can highly recommend a return, it feeds and drinks very neatly with Marija.