LOUMI

A charming little restaurant with a pleasantly relaxed atmosphere. The food was delicious. Some dishes were surprising and had a real wow factor, while others were simple and well-prepared. We felt very comfortable.

An exceptional menu that, despite its complexity, never felt overloaded, but rather distinguished itself through remarkable freshness, great precision, and many surprising combinations. Added to this were very personal service and a pleasantly intimate atmosphere, making the evening memorable not only for the food but for the entire experience. As an optional starter, there was an oyster with rhubarb, breathtakingly delicious, very simply prepared, and precisely for that reason so convincing: fresh, clear, not at all fishy, ​​and thus the perfect beginning to the menu. The subsequent consommé was a wonderful surprise, both fresh and intensely umami, with the yuzu oil not simply adding another aromatic layer but lending the whole dish precisely that lightness that made the initial impression linger long after the meal. I also particularly remember the initially rather unassuming toast with langoustine and a wafer-thin slice of lardo, lightly warmed and thus almost milky translucent, allowing you to see the langoustine while enjoying it. A dish that was visually understated, yet incredibly refined, precise, and harmonious in flavor. The same was true of the romaine lettuce heart and mussel sauce, whose name initially seemed simple on the menu, but then developed into one of the most exciting courses of the evening. The many different herbs on the salad ensured that each bite tasted slightly different, while the hazelnuts provided a perfect contrast to this freshness and kept reappearing, almost unexpectedly. The non-alcoholic pairings also impressed me. The mushroom sour, in particular, was a pure delight: quite sweet, yet with a very interesting interplay of pronounced acidity and a mushroomy, earthy note in the finish, making the drink considerably more complex than one would initially expect. The A5 Wagyu, as one might almost have expected after this series of consistently superb courses, was cooked to perfection and paired with an intense truffle jus. What was particularly charming was the server's casual remark that we were welcome to mop up the sauce with another croissant brioche from the plate—not only permitted, but practically essential. The lamb loin was also outstanding, both visually and in terms of taste. It was cooked to a beautiful pink, with a slightly crispy rim of fat, and accompanied by exquisitely arranged zucchini, the mere sight of which whetted our appetites for the first bite. Here, too, we experienced that compelling interplay of savory and fresh flavors. In general, all the sauces were perfectly seasoned and elevated many dishes to a new level with the added depth and complexity they brought. The desserts were equally successful. The sorbet with Mieze Schindler strawberries was particularly exceptional and, with its distinctive, rather atypical flavor, will likely remain in my memory for a long time. The Koshihikari rice with cherry was a near-perfect finale, light, fresh, and entirely focused on the subtle, delicate flavors of rice in its various forms: puffed, as a foam, and as ice cream. The petit four at the end perfectly encapsulated the entire menu: fresh, light, and magnificent. The service was also excellent, very friendly, attentive, and always happy to chat. The chefs, including the head chef himself at times, came to the table and served individual courses, which felt particularly personal, pleasant, and authentic in the intimate atmosphere. A truly exceptional evening, one I would gladly return to.