Essenz - Neuss

Probably we caught the restaurant on the wrong foot in the week before the carnival. A few years ago we were last there and were fully satisfied. This time, small menu, soup and main dish lukewarm. Maybe because the boss takes the weak time for his deserved vacation. In addition, the dishes were good and the service attentive. There were two appetizers, three soups, three main dishes and three desserts.

If you run the Mühlenstrasse, do not notice the restaurant Essenz immediately, but it is here and with very good food! The guest room is on the first floor, which is why you can not only take a nice view from the street side, but believes that it is a good kitchen. This also offers Wolfgang Poluzyn, whose motto is: I don't cook to make people full.... but so they enjoy. Accordingly, his dishes are also prepared, with great attention to detail!

The restaurant is on the first floor overlooking the park. The decor is beautiful in Bordeau red. The cutlery and the glasses make the noble impression perfect. I've eaten a few times in the food and said you'd best book a table on a day when the boss is in the house. If this is the case, you have done everything right and can look forward to a unique individual meal. Mr. Poluzyn tries to read every wish from his eyes and serves a meal according to the wishes of the guest. I didn't get a menu on my first visit. It has been individually advised. That was an experience. If the notorious case has occurred that something is not in order, then of course it is the main thing to get the worm out of the wood again. If someone really wants to do something big and doesn't want to pay attention to the bill, a meal in the essence is highly recommended.

We were welcomed very politely and led to our table. The whole ambience was true, but not intrusive. There was no musical underpainting, but we didn't miss it either. The service was very accommodating and inconspicuous. After an aperitif, Prosecco with wormwood was unusually given to us, but very tasty Wolfgang Poluzyn owner boss came to our table and asked for our wishes. We left him free, after which he pushed the existing card aside and recommended us a starter and a main course the dessert, which we consider later. The table top has a thin finish, then the lens salad perfectly matched all ingredients to each other and slightly acid matched to the point: entry with pear varnish on celery puree. Among other things vanilla and Kohlrabi. visually also very beautifully dressed the duck breast on the point, tastefully an experience in combination with the pear lacquer the pure with a pleasant, non-dominating celery note the tubule and the cabbage rabi bite resistant and simply delicious Achja, the dessert. I asked for a small cross-section because I couldn't decide. The cross-section came and it was a crowning conclusion. Dessert:chocolate warm, panacotta with currants and armagnac plums with lemon Sorbet an eye-catcher of the chocolate cakes with liquid chocolate core on the tongue Panacotta with light cinnamon also divinely harmonized the plums excellent with the lemon Soret Two points have to be mentioned: As a wine we were recommended a origin of Markus Schneider and Dornfelder. Then, after a sample sluice, we chose the simpler mandrel fields, which proved to be an unbearable companion for food. And then there was the greeting from the kitchens lobster foams. Served in an espresso cup. Not only a beautiful idea, but also an exorbitant taste experience. Conclusion: The essence is a luxury that you should simply enjoy on special occasions. Yes, it is not cheap, but the food, drinks and service are worth their price. I wasn't the first person here and I'm going to leave.

Food served in a very interesting fashion. Overall food taste good but nothing special. The mix if the starter had more of a esthetical look. The 3 meat dishes just ok. The panna cotta to be forgotten.