Great personality; not annoying nor desperate for attention; actually knows about fine-dining, wine, and everything he is talking about. I think this channel is the only one on TH-cam that fills up the fine-dining niche while doing it well. No wonder he reached 100K in less than a year because no one else (who posts similar content) can produce the same quality and knowhow
He's very clearly well off, but money is only half of a production if you don't know how to use it. And he's clearly chosen to collaborate with people who are very good at their jobs.
@@Mauriceihmseinemutterit was very clear when he did the episode on his restaurant and went into the history a bit that he wasn't short of a few dollars before he started the restaurant....
I worked in the building behind Rutz and every evening on my way home i got a peek into the kitchen windows, where i saw the chefs whirling around. I was always curious, but i don't have the budget for Rutz. Your video gave a really great impression and it was fun to finally see it from the inside! Thank you!
What I love the most is the versatility of these videos, seeing as not only are they an informational guide for those who can afford these restaurants, but, in my case, also and moreover a way for people who can’t afford these venues to enjoy the experience as well
Alexander, please come to the Black Forest in Germany if you can. There are two 3 Michelin Star Restaurants in the small city Baiersbronn, Bareiss and Traube Tonbach. Would love to see your experience there.
Or the Jan in Munich it doesn't happen that often that a restaurant gets 3 stars in the first year (Even though it has to be said that he already had his three stars at the Bayerischer Hof)
Germany is a rich source of high-quality fine dining. Personally, I love the Bareiss - but have also had brilliant meals at Aqua and VFD by Christian Bau.
@@dukes1971 do you have any thoughts on the Sonora or the schanz I'm toying with the idea of visiting one of the two restaurants, but I can't quite decide, and unfortunately my salary as a young chef doesn't allow me to do both.
@@joelschmidt887 - absolutely need to caveat this by saying that I haven't been to either, and others may be able to offer first-hand advice of one / both (but, as ever, taste is personal, so take everything with a pinch of salt, do your research, look at photos and see what excites / inspires / intrigues you...). For me, schanz seems to slightly divide opinion. I've seen A LOT of very good reviews - but sufficient "what were Michelin thinking" reviews (including from Andy Hayler - whose taste / judgement I don't share but who I respect enough to be concerned when he offers such a negative review) to make me pause. Clemens Rambichler at Sonnora seems to deliver for so many people that this would be the next on my list (but, as I say, taste is personal, so....). On a personal note, I hope that you enjoy and get inspiration from, whichever one you choose.
Food has always been a huge part of my life, especially when I was younger (when I was 6 I wanted to be a chef instead of an astronaut or policeman etc) and these videos have really brought that spark back into food for me. I now have a real passionate reason for wanting to progress a career after university. Thank you for reigniting that desire to eat the best food this world has to offer, and damn you for making me so jealous lol. This channel needs so much more attention than it gets
glad you went there! i worked there when they still had 1* and already back then the food and the team were amazing. marco up to today is still one of humblest and the best chef i met. defenetly deserved the 3* out of all the michelin restaurants in berlin! and that in a competitive city like berlin!
Alexander the Guest is the future of Michelin Star Restaurant rewiews. All his reviews are sympathetic but one can see that he knows about what he is talking. If I would go to such a Restaurant I would first take a look, what Alexander have to say about the place:) I enjoy his movies very much, sometimes if I am not so hungry I just look one of his Viedos to get into the mood........ Thank's a lot Alexander, you realy got some talent there, maybe soon you wil work for CNN, all the best to you and your family.
Haha wunderbar! I am from berlin and for obvious monetary reasons never got to go there but it was very nice seeing your video about the rutz! This channel makes an interest for fine dining both affordable and interesting for everybody without a budget :)
I started watching your videos yesterday and this is bringing me such an authentic appreciation to fine cuisine! This shows how much they care for what they do and if you’re willing to pay the price to enjoy the experience, has to be worthy! I’ve only experienced this level of cuisine once and I honestly didn’t show that much appreciation to the chef, so thanks to your channel I can go back there (or anywhere else) and be more open to the experience. Cheers!
Such a great content you provide us with. Next time I'm in Berlin I will make a reservation here. Especially for the wine pairings, they looked amazing! (I even have a Kühling-Gillot GG in my modest collection).
I get your point about it being difficult to distinguish between staff and guests, but I much prefer the more casual dress. I hate how dining at up scale restaurants feels so much like having to attend a church service or important business meeting. I want to feel relaxed and at ease when I'm dining, not like I have to sit up straight and pay attention to the teacher like a schoolboy. Formal clothes are very off putting for me in general, they always make me feel so up tight, and I can never relax in them.
I absolutely agree, but I do think it would perhaps be good if - when going casual - the same clothes are worn and/or something that identifies them --> can be even a specific color in their clothing
Yooo welcome back to Berlin Alexander, glad you had a great time here! I hope you got to experience the more grungy side of dining than just michelin, as here a lot of stuff might not have a prize but is definitely worth the detour!
When I first found this channel, I realized it's going to provide a pretty good food review. After following it for 5 months, I realized it's the best food review channel on TH-cam.
I've already given glowing reviews of how Alexander does the food reviews themselves but I gotta take a minute to give a special shoutout to the few minutes he puts in the beginning to go through the history of the restaurant and the major players surrounding it. It really puts personality into the restaurant even before "stepping into it". Sometimes the story behind a place is just as interesting as the place itself. And sometimes you are lucky to enjoy both :) Keep it coming sir! I already have the next 15 years of travel planned out because of you lol!
As always great work here Alexander, I'm shocked that you don't have more subscribers as you have top-notch production quality and are very approachable and relatable without any of the usual pomp. Thank you.
6:35 Congratulations on the success of the channel, Alexander. My wife and I have enjoyed watching all of your videos. You do a great job of conveying what it’s like to actually eat at these rare restaurants. Your commentary never feels overly fawning-as though it had to be pre-approved by the restaurant’s publicist. On this video, though, I feel you may have made a mistake identifying the wine that was paired with the trout dish. You said it was a Cab Sauv from Domaine de Chevalier, but the bottle appears to be chilled, the wine already in the glasses is white and the foil on the bottle is gold, which-from looking at the producer’s website-seems to be reserved for their white wines. Regardless, keep up the good work. We look forward to the next video.
Man I love the review. So well done! ^_^ 8:50 Husum has more than 250 People though. Around 25000 depending on the season. :D But it is true that the sheep/lambs have a view of the ocean and that the meat is top-notch quality.
Wow what a great review, I gotta say I feel like I know wines pretty well and I haven't even heard of most of these much less tried them. That alone makes me want to visit.
You are a true man of culture, articulate, knowledgeable, also a great storyteller. And as I guess from this report, also a great guest. There was serious chemistry between you and Rutz, am I right?
Just enjoyed this episode, and you've done wonderfully well once again. Amazing there's only 1 3-star restaurant in Berlin...! Very reasonable prices, too. This is the price-level I (as a factory-worker) might aspire to eating there myself.
Another banging video. A real insight into michelin star restaurants that we wouldn't really get anywhere else due to the secretive nature of inspectors. Sure many of your viewers including myself have been to at least one michelin starred restaurant, but we don't have your level of insight, we don't know what we're looking for because we are the perspective of a normal guest, we're just there to have the experience. We don't usually notice the finer details outside of the food and sight service. I also agree with the issue of staff attire. I see what Muller was going for here - and that's removing the stuffiness associated with michelin star restaurants, something that has really come a long way over the years and is the only reason I take a hit once in a while to experience eating in them, I don't like eating in places that I don't feel comfortable sitting in, like I'm not the appropiate social class that should be there. There should be some sign they are there to look after the guests, they can still wear those smart-casual shirts or dresses, but all male servers should be in that shirt, and all the women should be in the same dress or 3 pc suit (whichever their preference is to wear) I also love michelin star restaurants that do 7-8 course tasting menus, I've been to Petrus especially (as that's close to where I live) 4 times, but really, I'd have only gone once if it was a tasting menu, the reason I went the first 2 times is because there were more things I wanted to try, the other 2 were the same reason, but new menu. And given that Petrus' waiting list for bookings can be up to a year long in some cases (think the longest I waited was 9 months and that was the 2nd time I went), it's incredibly annoying.
The presentation of every course is lyrical, but that delicacy wouldn't prevent me from digging in. The wines sound really interesting and attractive, so much so that you give them equal consideration with the dishes they're served alongside. One thing that stood out for me is the absence of chocolate in the sweet courses. YAY! Rutz has it all.
Congratulations for how you are maturing the content of this channel! You should really visit Ristorante Reale of the chef Niko Romito in Italy. It is the southernmost 3 Michelin star in Italy and I’m sure you will live tue vision of the chef. All the best!
I Hope you visit Switzerland. My personal favourite 3 star restaurant is the restaurant Cheval blanc by Peter Knogl Basel. His cuisine is French with an Asian touch. He serves excellent sauces. The other 3 Star restaurant I recommend in my country: Memories (Sven Wassmer Bad Ragatz) has 3 Stars and a green star. The kitchen serves a very unique alpine cuisine. The kitchen is open and I recommend a seat at the counter to see directly into the kitchen)
Probably one of the most appealing retaurants of this series. At EU 600 per person (including wine paring), however, I'll wait to be invited before experiencing it!
Great video, started watching couple days ago from new to old videos and i can clearly see progression. I like your explanations, dept in words and obviously your experience because you know what you are talking about. I would like to visit your restorant in Hungary in near future, keep up the good work, greetings from Croatia!
Some lovely looking food there Alex , wow. As for the 2016 montrachet, well it's available for €275 online so they've put a huge mark up on it if they're selling for €1000.
Most restaurants price a single glass at almost the price of the entire bottle, due to the ‘risk’ of corking the wine and the service of the Sommelier curating the selection. Usually, a glass of this wine would be priced at €250, so 1000 isn’t unreasonably priced at all.
I used to work in an office in the backyard of this restaurant and passed by it every day for years not knowing this is such a great restaurant. It always looked like an abandoned shop, dark and closed and the pickled jars were always a bit weird cause you wouldn't accociate them with a restaurant. :D
I've been there twice. Really a stunning place. And out of all the restaurants I have been to its a solid second place, right after Jordnær ** in Copenhagen.
Its fun that you visits this restaurant because I was there last wednesday😊I relly liked it but I dont think they are at a there star level I relly love your videos ❤️🍾🍽️
This makes me realize I just want to go to a normal restaurant. I guess I understand the artistic value or expressionism behind the dishes, but they don't look like food that I would ever want to eat.
I went here for my birthday In March, loved my evening there but he sums it up well, food and chef outstanding and front of house not quite at the level. Was still worth it though for the food alone.
Great personality; not annoying nor desperate for attention; actually knows about fine-dining, wine, and everything he is talking about. I think this channel is the only one on TH-cam that fills up the fine-dining niche while doing it well. No wonder he reached 100K in less than a year because no one else (who posts similar content) can produce the same quality and knowhow
Yeah he came out of the blue
Im here since 19k… this was maybe 5 month ago 😂
He's very clearly well off, but money is only half of a production if you don't know how to use it. And he's clearly chosen to collaborate with people who are very good at their jobs.
@@aaronmarko I think you right but I mean he own a 1 star restaurant… what was expected?
@@Mauriceihmseinemutterit was very clear when he did the episode on his restaurant and went into the history a bit that he wasn't short of a few dollars before he started the restaurant....
I worked in the building behind Rutz and every evening on my way home i got a peek into the kitchen windows, where i saw the chefs whirling around. I was always curious, but i don't have the budget for Rutz. Your video gave a really great impression and it was fun to finally see it from the inside! Thank you!
You can try the leftovers from the bin.
@@pineapplemocktail💀💀💀
@@pineapplemocktail The black beans are edible after all
Bro yall are hilarious we should hang sometime 🔥🔥🔥
bro I hope you someday make enough money so you can eat there everyday until you don't like it anymore :bless:
Can we just say that besides the great food content, his suits always look so sharp, absolutely love them.
Totally right, his suits are very nice!
If only the jackets weren’t too short
What I love the most is the versatility of these videos, seeing as not only are they an informational guide for those who can afford these restaurants, but, in my case, also and moreover a way for people who can’t afford these venues to enjoy the experience as well
This pretty much summs up my thoughts on his videos, great comment!
Alexander, please come to the Black Forest in Germany if you can. There are two 3 Michelin Star Restaurants in the small city Baiersbronn, Bareiss and Traube Tonbach. Would love to see your experience there.
Or the Jan in Munich it doesn't happen that often that a restaurant gets 3 stars in the first year
(Even though it has to be said that he already had his three stars at the Bayerischer Hof)
Germany is a rich source of high-quality fine dining. Personally, I love the Bareiss - but have also had brilliant meals at Aqua and VFD by Christian Bau.
@@dukes1971 do you have any thoughts on the Sonora or the schanz I'm toying with the idea of visiting one of the two restaurants, but I can't quite decide, and unfortunately my salary as a young chef doesn't allow me to do both.
@@joelschmidt887 - absolutely need to caveat this by saying that I haven't been to either, and others may be able to offer first-hand advice of one / both (but, as ever, taste is personal, so take everything with a pinch of salt, do your research, look at photos and see what excites / inspires / intrigues you...).
For me, schanz seems to slightly divide opinion. I've seen A LOT of very good reviews - but sufficient "what were Michelin thinking" reviews (including from Andy Hayler - whose taste / judgement I don't share but who I respect enough to be concerned when he offers such a negative review) to make me pause. Clemens Rambichler at Sonnora seems to deliver for so many people that this would be the next on my list (but, as I say, taste is personal, so....).
On a personal note, I hope that you enjoy and get inspiration from, whichever one you choose.
That day is even greater thanks to this notification !
Food has always been a huge part of my life, especially when I was younger (when I was 6 I wanted to be a chef instead of an astronaut or policeman etc) and these videos have really brought that spark back into food for me. I now have a real passionate reason for wanting to progress a career after university. Thank you for reigniting that desire to eat the best food this world has to offer, and damn you for making me so jealous lol. This channel needs so much more attention than it gets
The server has a good sence of humor. Loved the video!
I love how you present the background of the restaurants, owners and chefs 👍
I always get a little grin when I see that you have posted a new video. As usual, thorough and thoughtful.
Finally you‘ve been to Rutz in my beloved hometown! Was hoping you would visit one day since I found your channel.
I really love what your doing here on this channel :D Especially your mellow takes on the food, staff and interior, they are perfect :D
Love it. Thank you for the great review, comments, and overall communication. Thanks so much Alexander!
this is so chill, relaxt, to the point, fair, giving his own opinion, but keeping it relatable.(even if i can't effort it)
glad you went there! i worked there when they still had 1* and already back then the food and the team were amazing. marco up to today is still one of humblest and the best chef i met. defenetly deserved the 3* out of all the michelin restaurants in berlin! and that in a competitive city like berlin!
Alexander the Guest is the future of Michelin Star Restaurant rewiews. All his reviews are sympathetic but one can see that he knows about what he is talking. If I would go to such a Restaurant I would first take a look, what Alexander have to say about the place:)
I enjoy his movies very much, sometimes if I am not so hungry I just look one of his Viedos to get into the mood........
Thank's a lot Alexander, you realy got some talent there, maybe soon you wil work for CNN, all the best to you and your family.
This channel keeps getting better and better Alexander! Keep up the good work
Wonderful video, Alexander. I really enjoy your casual take on this while still maintaining a high standard. Well done!
Your videos are so enjoyable to watch. Your explanation with a smile and your accent is simply wonderful ❤
Haha wunderbar! I am from berlin and for obvious monetary reasons never got to go there but it was very nice seeing your video about the rutz! This channel makes an interest for fine dining both affordable and interesting for everybody without a budget :)
Wunderbar! Happy you enjoyed our capital and the Mosel wines - greetings from germany :)
I was at the Rutz six weeks ago and it was a truly transformative experience. Down-to-earth and yet so refined. Loved your review of it!
Best channel for dining of course . We want to see the best of the best . Italy ❤
I started watching your videos yesterday and this is bringing me such an authentic appreciation to fine cuisine!
This shows how much they care for what they do and if you’re willing to pay the price to enjoy the experience, has to be worthy! I’ve only experienced this level of cuisine once and I honestly didn’t show that much appreciation to the chef, so thanks to your channel I can go back there (or anywhere else) and be more open to the experience. Cheers!
The quality of this channel is incredible
Nice, finally an episode in Germany! love it
Love your videos, Alexander. I watch your new vids as soon as they are released. Saw this one just 14 minutes after it was uploaded.
I love your channel bro, it feels so refreshing to have a content like this 👌🏻
Loving this, great soundtrack and editing. Can hear you talking about food for hours, love from Brasil!
Wunderbares Video!
That signiture dish looked amazing. Love from Germany!
Alexander, thanks for keeping going. Outstanding videos. Gratz to the entire team.
Excellent presentation
U are really great Alexander. Pleasure to watch you
Such a great content you provide us with. Next time I'm in Berlin I will make a reservation here. Especially for the wine pairings, they looked amazing! (I even have a Kühling-Gillot GG in my modest collection).
1 word to describe his videos - Classy
The channel growth is wild. Bravo Sir
I get your point about it being difficult to distinguish between staff and guests, but I much prefer the more casual dress. I hate how dining at up scale restaurants feels so much like having to attend a church service or important business meeting. I want to feel relaxed and at ease when I'm dining, not like I have to sit up straight and pay attention to the teacher like a schoolboy. Formal clothes are very off putting for me in general, they always make me feel so up tight, and I can never relax in them.
Great, there are other choices for your preferences. 3 Stars will always be the pinnacle, you will not see casual dining awarded this level.
@@sweatyfootenjoyer I mean they are doing exactly that so you are kinda wrong
When the people at the restaurant are more sloppy than at my job, I would see where it could be concerning.
I absolutely agree, but I do think it would perhaps be good if - when going casual - the same clothes are worn and/or something that identifies them --> can be even a specific color in their clothing
Yooo welcome back to Berlin Alexander, glad you had a great time here! I hope you got to experience the more grungy side of dining than just michelin, as here a lot of stuff might not have a prize but is definitely worth the detour!
You sir, have my subscription. What a gentleman and remarkable story teller.
When I first found this channel, I realized it's going to provide a pretty good food review.
After following it for 5 months, I realized it's the best food review channel on TH-cam.
I dont know why but im happy to see a wagyu dish in this menu lol. Once again, an amazing video
Thank you mate for bringing us upclose to this kind of dining! Someday we'll experience it too
Wasn't expecting an Upload today but damn does it improve the day.
I've already given glowing reviews of how Alexander does the food reviews themselves but I gotta take a minute to give a special shoutout to the few minutes he puts in the beginning to go through the history of the restaurant and the major players surrounding it. It really puts personality into the restaurant even before "stepping into it". Sometimes the story behind a place is just as interesting as the place itself. And sometimes you are lucky to enjoy both :)
Keep it coming sir! I already have the next 15 years of travel planned out because of you lol!
As always great work here Alexander, I'm shocked that you don't have more subscribers as you have top-notch production quality and are very approachable and relatable without any of the usual pomp. Thank you.
He's new, he will have a million soon! :)
Dankeschön für das schöne Video ❤
Love this channel.
6:35 Congratulations on the success of the channel, Alexander.
My wife and I have enjoyed watching all of your videos. You do a great job of conveying what it’s like to actually eat at these rare restaurants. Your commentary never feels overly fawning-as though it had to be pre-approved by the restaurant’s publicist.
On this video, though, I feel you may have made a mistake identifying the wine that was paired with the trout dish. You said it was a Cab Sauv from Domaine de Chevalier, but the bottle appears to be chilled, the wine already in the glasses is white and the foil on the bottle is gold, which-from looking at the producer’s website-seems to be reserved for their white wines.
Regardless, keep up the good work. We look forward to the next video.
Such a great channel. Well done. Really informative and down to earth 👏👏👏👏
Thank you for the video Alexander! Would be a pleasure if you go to The Table 3 Star Restaurant in Hamburg. greetings!
This channel will touch million subscribers soon
Man I love the review. So well done! ^_^
8:50 Husum has more than 250 People though. Around 25000 depending on the season. :D
But it is true that the sheep/lambs have a view of the ocean and that the meat is top-notch quality.
Hi Alexander, at 3:07 there's a junk frame. Let the editor know to fix it.
I love these videos!
excellent video as always my friend
Wow what a great review, I gotta say I feel like I know wines pretty well and I haven't even heard of most of these much less tried them. That alone makes me want to visit.
Continue comme ca, meilleur chaîne gastronomique avec Ander& carnivorr 🍾
Much Love!!
Lovely, seeing you reviewing a German restaurant. Thank you a lot!
You are a true man of culture, articulate, knowledgeable, also a great storyteller. And as I guess from this report, also a great guest. There was serious chemistry between you and Rutz, am I right?
Just enjoyed this episode, and you've done wonderfully well once again. Amazing there's only 1 3-star restaurant in Berlin...! Very reasonable prices, too. This is the price-level I (as a factory-worker) might aspire to eating there myself.
Your reviews are great as always
Btw i would totally watch men's fashion content in case you ever thought about it Alexander, your suit game is so next level
Alexander you need to check in Munich Tantris and Atelier !!
Atelier is really great!
Eagerly awaiting the day you make it to Chicago and review Alinea.
Alexander...you are GREAT
Best episode yet!
So interesting to hear the story.. I started as a chef and became a sculptor later in life.
Looking forward to Portugal's first 3 star restaurant so that you can visit us Alexander ! Great video, as usual.
I love the editing and the suit 😊
How you are able to not get absolutely wasted evertime after so much wine, is the biggest mystery for me personally :)
Another banging video. A real insight into michelin star restaurants that we wouldn't really get anywhere else due to the secretive nature of inspectors. Sure many of your viewers including myself have been to at least one michelin starred restaurant, but we don't have your level of insight, we don't know what we're looking for because we are the perspective of a normal guest, we're just there to have the experience. We don't usually notice the finer details outside of the food and sight service.
I also agree with the issue of staff attire. I see what Muller was going for here - and that's removing the stuffiness associated with michelin star restaurants, something that has really come a long way over the years and is the only reason I take a hit once in a while to experience eating in them, I don't like eating in places that I don't feel comfortable sitting in, like I'm not the appropiate social class that should be there. There should be some sign they are there to look after the guests, they can still wear those smart-casual shirts or dresses, but all male servers should be in that shirt, and all the women should be in the same dress or 3 pc suit (whichever their preference is to wear)
I also love michelin star restaurants that do 7-8 course tasting menus, I've been to Petrus especially (as that's close to where I live) 4 times, but really, I'd have only gone once if it was a tasting menu, the reason I went the first 2 times is because there were more things I wanted to try, the other 2 were the same reason, but new menu. And given that Petrus' waiting list for bookings can be up to a year long in some cases (think the longest I waited was 9 months and that was the 2nd time I went), it's incredibly annoying.
The presentation of every course is lyrical, but that delicacy wouldn't prevent me from digging in. The wines sound really interesting and attractive, so much so that you give them equal consideration with the dishes they're served alongside. One thing that stood out for me is the absence of chocolate in the sweet courses. YAY! Rutz has it all.
I can confirm that the wine pairing is just s outstanding as the food. By far the best pairing I ever had.
Yes, I totally agree. For me, if it's not chocolate, it's not dessert 🤗
I love spanish wines so this was really interesting quality content as always
Great video as always Alex. Next time, you have to visit Bottiligiera 1881 - first 2 stars restaurant in Cracow. We're waiting for you! ;)
Great Episode!
I am waiting for you Alex to meet you in Tokyo, good video as always
Congratulations for how you are maturing the content of this channel! You should really visit Ristorante Reale of the chef Niko Romito in Italy. It is the southernmost 3 Michelin star in Italy and I’m sure you will live tue vision of the chef. All the best!
I Hope you visit Switzerland.
My personal favourite 3 star restaurant is the restaurant Cheval blanc by Peter Knogl Basel. His cuisine is French with an Asian touch. He serves excellent sauces.
The other 3 Star restaurant I recommend in my country:
Memories (Sven Wassmer Bad Ragatz) has 3 Stars and a green star. The kitchen serves a very unique alpine cuisine. The kitchen is open and I recommend a seat at the counter to see directly into the kitchen)
Probably one of the most appealing retaurants of this series. At EU 600 per person (including wine paring), however, I'll wait to be invited before experiencing it!
Great video, started watching couple days ago from new to old videos and i can clearly see progression. I like your explanations, dept in words and obviously your experience because you know what you are talking about. I would like to visit your restorant in Hungary in near future, keep up the good work, greetings from Croatia!
That onion sauce is visually stunning.
I love your channel. wow❤
Some lovely looking food there Alex , wow.
As for the 2016 montrachet, well it's available for €275 online so they've put a huge mark up on it if they're selling for €1000.
Most restaurants price a single glass at almost the price of the entire bottle, due to the ‘risk’ of corking the wine and the service of the Sommelier curating the selection. Usually, a glass of this wine would be priced at €250, so 1000 isn’t unreasonably priced at all.
@@vokay simply not true
Very nice!
Hey Alexander. love your Videos. Can you come to Hamburg and try "The Table Kevin Fehling? I would love to see that, always wanted to go there.
I used to work in an office in the backyard of this restaurant and passed by it every day for years not knowing this is such a great restaurant. It always looked like an abandoned shop, dark and closed and the pickled jars were always a bit weird cause you wouldn't accociate them with a restaurant. :D
I've been there twice. Really a stunning place. And out of all the restaurants I have been to its a solid second place, right after Jordnær ** in Copenhagen.
Nice! My Home Country 😂
Its fun that you visits this restaurant because I was there last wednesday😊I relly liked it but I dont think they are at a there star level
I relly love your videos ❤️🍾🍽️
Great clips! I’m coming to your place next time I’m in Hungary 🇭🇺
"Wunderbar" ❤
What happens to all the wine left in the bottle? You take all those bottles home? Or are they thrown away?
Are you coming to Wolfsburg to Visit The Restaurant Aqua?
Finally a good reason to visit Berlin
Wunderbar!
This makes me realize I just want to go to a normal restaurant. I guess I understand the artistic value or expressionism behind the dishes, but they don't look like food that I would ever want to eat.
I went here for my birthday In March, loved my evening there but he sums it up well, food and chef outstanding and front of house not quite at the level. Was still worth it though for the food alone.
Watching this while eating rice and fry egg for breakfast 😂
I would love see a video about Tim Raue.
Great videos in general!