Vai - Lübeck

Again, I would like to close a small gap in the GastroGuide contribution repertoire for the old Hanseatic city, even though I again apologize for the fact that the actual visit has been back for a long time. The restaurant Vai has long been a fixed size of Lübecker Gastronomy in the most famous shopping street in the old town island, the Hüxstrasse (usually just “Hüx”). The cuisine offered here should be in any case the finer way and brought some “assiette” to the restaurant in the red guide. Almost exactly three years ago, I wanted to make a picture of the actual quality and put together an individual menu according to my taste from the map with an announcement. A wish that I liked. The restaurant offers a modern ambience that has not changed until today. There is also the possibility to enjoy the fresh air in the courtyard wind and noise-protected meal. The one or other elements that make the interior look more “more lively” would certainly be desirable, but as is the case with the old listed houses in the centre, the space available to the institution is also clearly limited from the outset. The courtyard. At first a little baguette with salted butter (both in good quality with a small greeting from the kitchen on the table) came as a deck. This was a cream of red bete, to which a few couscous beads and a sweet potato chip were fused. The bite and the light sweetness through the chip and couscous fit well with the earthiness of the red-bete cream, which itself unfortunately came a little watery and can get more intense. In addition, the fact that no spoon has been added to greeting was cumbersome so that most cream had to remain in the small bowl. Baguette with salted butter Amuse Bouche as cream of red bete with couscous beads and sweet potato chip. The actual menu then began with roasted Calamari, which were accompanied by a pineapple cahutney. Other components were Pak Choi and small, crusty garlic cubes. Some beard pesto should round off the appetizer. Both the tubes and catching arms of small squids had a great consistency and were by no means tough. The slightly sweet-acidy pineapple gave them an Asian touch that the Pak Choi also matched. The wort of garlic was also attractively dosed and the crispy dice also added some bite. Only the Bärlauch-Pesto did not appear tastefully in principle. Calamari Ananaschutney Mediterran now presented the carpaccio of the cattle actually from the USA. Rucola and glazed Parmesan were also responsible for this Mediterranean touch. In addition, fine slices of the mushroom and a thin roasted baguette slice were on the plate. The meat was nicely thin and evenly cut and finely seasoned with some pepper. A Balsamico dressing rounded off the rocket. The crispy bread slice and champignons made a welcome change to the very delicate beef with their solid consistency. For my taste, however, the Parmesan was clearly too sparsely used, with which, as in the first course, again an expected taste component of the dish was lost. Carpaccio from the US-Beef Rucola Parmesan Feiner went on to Spargelfrikassee in the third appetizer with the mussels. The scallops were slightly fried and thus still glazed inside, with almost one tick already being too raw and for my taste much more roasted staroms could have worn. The asparagus had a perfect bite and found suitable partners in small tomatoes, onions and carrot cubes. Something thyme, parsley and, above all, crustacean foam gave a light wort, which was quite suitable for the more tastefully quieter clams. As I said, a few more red staromas in the shells and the dish would have earned full score.. Jacobsmuschel Spargelfrikassen In 4. The Coq au Vin now joined the meat main course of the individual menu. It was accompanied by a risotto refined with saffron, as well as some spring onions, small mushrooms and red peppers. The feather cattle were consistently nicely juicy and the Risotto pleasantly creamy. The red wine sauce kept exactly what the name of the traditional French dishes promises from the tasteful depth. Also at the Risotto the announced note of the saffron was quite to taste. So this classic was really very well presented and prepared. Coq au Vin Saffron-Risotto The truly imperial conclusion should be given by a European lobster, who got as noble partners with Kaiserschoten, Onions, Pak Choi, a truffle potato salad and a Beurre blanc. The lobster itself could already convince with fleshy and yet delicate consistency. The crisp Kaiserschoten, onions and Pak Choi gave a little more chewing resistance. Also the Beurre blanc was beautifully ally and with its light white wine aroma also a striking partner for the lobster. The potatoes were not too soft, but the truffle could have been used here (sometimes again a little more strongly and thus better tastefully. Nevertheless, accrediting completion of the menu. Hummer Kaiserschoten Trüffel-Kartoffelsalat I was operated during this early evening by two young ladies who always appeared attentive and polite. With regard to my questions about the dishes offered, she also liked to ask in the kitchen. I also found very pleased that even the chef came to the table after the second walk and asked for a few words about the Coq au Vin and the lobster. Just me as someone who is always very interested in the composition of the food offered, this personal contact is always very happy. Overall, the Vai offers a somewhat more sophisticated gastronomy in a pleasant atmosphere. At the service there was nothing for me, as mentioned. With regard to the cuisine, however, I have to give up a few stars in view of the claim, which is also made clear by the prices, since, above all, the appetizers in certain components of the dishes lacked the tasteful intensity and thus completely failed. From the basic idea the corridors liked, it was often only a little lacking to make it perfect for my impression. With a price of 89€ for this individual 5-speed menu, I also have to rate it accordingly at the price-performance ratio. Nevertheless, I would also recommend the Vai to anyone who is interested in a tasty and stylish evening and also spends some more money. I very much hope that this is still valid today.

Here too, I would like to close a small gap in the GastroGuide contribution repertoire for the old Hanseatic city, although I again apologize for the fact that the actual visit has long been back. The restaurant Vai has long been a fixed size of Lübecker Gastronomy in the most famous shopping street in the old town island, the Hüxstrasse (usually only “Hüx”). The cuisine offered here should always be the finer way and brought some “assette” to the restaurant in the red guide. Almost exactly three years ago I wanted to make a picture of the actual quality and create an individual menu according to my taste from the map. A wish I liked. The restaurant offers a modern ambience that has not changed until today. There is also the possibility to enjoy the fresh air in the courtyard wind and silent meal. The one or the other element that makes the interior look more “more lively” would certainly be desirable, but as is the case with the old listed houses in the center, the space available to the institution is also clearly limited from the beginning. The court. At first came a small baguette with salted butter (both in good quality with a small greeting from the kitchen on the table. This was a cream of red prayer to which a few couscous beads and a sweet potato chip were melted. The bite and light sweetness through the chip and the couscous fit well to the earthiness of the red-bete cream, which even unfortunately came a little watery and can become more intense. In addition, the fact that no spoon was added to greeting was cumbersome, so most cream had to stay in the small bowl. Baguette with salted butter Amuse Bouche as cream of red bete with couscous beads and sweet potato chip. The actual menu then began with roasted Calamari, which were accompanied by a pineapple cahutney. Other components were Pak Choi and small, crusty garlic cubes. Some Bart Pesto should round off the appetizers. Both the tubes and the catching arms of small squids had a great consistency and were by no means tough. The slightly sweet-saure pineapple gave them an Asian note that the Pak Choi also matched. The spice of garlic was also dosed attractively and the crispy cube added some bite. Only the Bärlauch-Pesto did not appear tastefully. Calamari Ananaschutney Mediterran now presented the carpaccio of cattle from the USA. Rucola and glazed Parmesan were also responsible for this Mediterranean touch. In addition, fine slices of the mushroom and a thin roasted baguette slice were on the plate. The meat was nicely thin and evenly cut and flavored with some pepper. A Balsamico dressing rounded off the rocket. The crispy bread slice and mushrooms made a welcome change of very delicate beef with its firm consistency. For my taste, however, the Parmesan was used significantly too sparingly, with which, as in the first course, an expected flavor component of the shell was lost again. Carpaccio from the US-Beef Rucola Parmesan Feiner drove with the mussels into the asparagus fribanks. The scallops were slightly fried and so still glazed inside, with almost one tick already too raw and could have worn much more roasted staromas for my taste. The asparagus had a perfect bite and found suitable partners in small tomatoes, onions and carrot cubes. Something thyme, parsley and, above all, crustacean foam gave a light wort, which was well suited for the tastefully quieter scallops. As I said, a few more red staromas in the bowls and the court would have earned full score. Jacobsmuschel Spargelfrikasse In the 4th course the Coq au Vin now joined the meat main course of the individual menu. It was refined by a risotto with saffron, as well as some spring onions, small champignons and red peppers. The spring cattle were always nicely juicy and the Risotto pleasantly creamy. The red wine sauce kept exactly what the name of the traditional French plate from the tasteful depth. Also on the Risotto the announced note of the saffron was quite to taste. This classic was very well presented and prepared. Coq au Vin Saffron-Risotto The truly imperial conclusion should be given by a European lobster who was given as a noble partner with Kaiserschoten, Onions, Pak Choi, a truffle potato salad and a Beurre blanc. The lobster itself was already able to convince with fleshy yet delicate consistency. The crunchy Kaiserschotes, onions and Pak Choi gave a little more chewing resistance. Also the Beurre blanc was nicely related and with its bright white wine aroma also a striking partner for the lobster. The potatoes were not too soft, but the truffles could be used here (sometimes again a little stronger and better tasteful. Nevertheless accredit the completion of the menu. Hummer Kaiserschoten truffle potato salad I was operated this early evening by two young ladies who always appeared attentive and polite. Regarding my questions about the dishes offered, she also wants to ask in the kitchen. I also found very pleased that even the cook came to the table after the second walk and asked for a few words about the Coq au Vin and the lobster. Only I as someone who is always very interested in the composition of the dishes offered, this personal contact is always very happy. Overall, the Vai offers a somewhat more demanding gastronomy in a pleasant atmosphere. There was nothing in service to complain, as mentioned. With regard to the kitchen, however, I have to give up some stars in view of the claim made by the prices, since especially the appetizers in certain ingredients of the dishes lacked the tasteful intensity and thus completely failed. For the basic idea that corridors liked, there was often little lack to make it perfect for my impression. With a price of 89 € for this individual 5-speed menu, I also have to rate it accordingly at the price-quality ratio. Nevertheless, I would also recommend the Vai to anyone interested in a tasty and stylish evening and also spending a little more money. I very much hope this is still valid today.

A dinner at Vai in Lübeck is always an amazing experience. This time we have the 4 course dinner with great meat, as we last time had their 4 course fish/shellfish dinner. Both menus are fantastic and at very resonable prices. The staff and service is very friendly and competent, so you in the best hands here.A must-dine place in northern Germeny!

Both the food and wine at Vai were so outstanding and the atmosphere so welcoming that we chose to eat there on each of our two nights in Lübeck. All of the meat and fish was exquisitely cooked with excellent accompaniments, such as potatoes mixed with herbs. Starters are really worth trying. After having been very impressed with the sardine fillets and scallops on the first night, we tried the selection of starters on the second. We enjoyed absolutely everything except the shiitake mushrooms in blueberry sauce. Of the mains, the lamb ragout was superb as was the sea bass with lentils. The Schnitzel and coq au vin were also of high quality. The staff made excellent wine recommendations. If we return to Lübeck we would go back to Vai.

Very nice balance between German dishes and Italian touch. Something to try. In particular the selection of entrees and the pork chicks are delicious