Rocus - Baunach

We were recommended for dinner last night.Friendly bright dining room courteous and friendly service.A clear menu and an exclusive wine card.We had a salmon startar and then iberico swam on a truffle sauce.Was everything perfect and excellent.Can only be recommended. the two Spanish red wines were also excellent and have rounded off eating.

We often go to eat and always stay enthusiastic. the chef has a fine intuition for spice. his foie gras in all variations or tuna tartar with ingwer and coriander, the filet from the iberian vernacular or the cattle medaillons are always a pleasure. absolutely delicious always tastes the chocolate souffle. Yesterday we have made another discovery - that is all. the restaurant is very simple, but with taste. the bedinung is always very friendly and very symphatic. we always feel very comfortable at rocus and everyone visits is a gruesome experience. the prices are elevated, but the feelings of happiness that arise through good eating are worth it.

Were four to dinner. we have taken the menu as 4 floor. before the drinks we had already the greeting from the kitchen before us. between every walk about 30 minutes. we always had to order drinks with a lot of print. we were not asked, let alone the one that was automatically presented. teller and the dressing incl. taste was top!

The location is lovingly executed, but the arrangement of the tables in the local as well as on the terrace could be more cozy and fantasy. the service works by being brought and tied away, more also not.Wenig infomation or communication that you expect to be gast. an equally completely missing weinberatung is also not a good style. to eat is to say that has consistently missed salt. a low-wake **** breast, which was served on cold cupboard lenses and mushrooms. spagetti with truffles from Australia were completely taste-free. overall the six common menu has not been able to convince us. three points are too good and two too bad.

I enjoyed a very good evening dinner in a tastefully designed restaurant.As aperitiw I enjoyed a nordés atlantic galician gin with tonic. as an appetizer I ate a burrata - still a rareness in Germany, and as a main course there was a rib-eye steak on the spot fried. the complete food did not have to be refreshed - it was very tasteful. the service was accommodating. the daughter of the house had a small probelm with the handle burrata. for the daughter this was not a problem because she immediately informed herself at her father who cooked the great food