Roecklplatz - Munich

Somehow I hadn't noticed this was an Ausbildungsrestaurant until writing this, which one can take as evidence of the quality education they're receiving....

Well ... no. This place doesn't quite work. First, it's a training restaurant that offers apprenticeships to young people from disadvantaged backgrounds....

Really nice food with a pleasant staff, this is clearly a training restaurant, so expect a little confusion and hesitation, but it was a good value and...

We have been to the Röcklplatz, a training restaurant for young people with difficult start to live. And always satisfied. Now it is closed, Corona, but offers sous vide menus for the weekend. So everything almost ready, in individual bags, the components. See picture. We had two three-course menus, one with Rindroulade, one with saibling as the main course. Two larger pots with boiling water, then pull one from the flame and the appetizers in. They're ready after 10 minutes. There are extra packed Grissini or other delicious things. We also had a bottle of wine, for the sake of interest, which became a good picpoul. The waiting period, the table was already covered, we and with a glass of champagne made easier. But 10 minutes are over like nix. Then the appetizers on the warmed plates, not without forgetting to put the main dishes in the other pot pulled by the fire. Drink wine, eat. Both appetizers, soups, were great, my onion soup a tick better than those from a root vegetables. Then back into the kitchen, empty the new bags on warmed plates without clumping. It is best to use a cheap sausage tong made of wood under the weld seam to take the bag, to press it firmly, to cut off the upper end, to take bags at an upper and a lower corner, tongs away, to let content slide clean out of the bag. Go faster than I can tap it now. Drink wine and eat. My dish was excellent, my wife's fish were getting too tight. “I told you not to place this bag at the bottom of the pot” was her note (gas cooker and thin stainless steel pot. Overall, the main course with us had 9 out of 10 points. But more important was: We had fun in this kind of “preparation”, it was exciting. And as my “good food” has studied : DiplOecotroph, and otherwise we cook together every evening we don’t go to eat, we may judge it a little. If there is this possibility for 6 or 8 people to Corona, you could imagine the evening with guests well without cooking and preparation. We were really surprised. (However, we never eat pizza from the service. Dessert was also good to give my wife a little too schokoladig, but flavor. Overall very positively surprised, that was a real alternative. Cost with wine 55 Euro, therefore 9.5 out of 10 points at Corona times. There was a good tip for the whole effort of the crew. Pick up food and go after it! Fun is guaranteed, good food too.

We have been to the Röcklplatz, a training restaurant for young people with difficult start to live. And always satisfied. Now it is closed, Corona, but offers sous vide menus for the weekend. So everything almost ready, in individual bags, the components. See picture. We had two three-course menus, one with Rindroulade, one with saibling as the main course. Two larger pots with boiling water, then pull one from the flame and the appetizers in. They're ready after 10 minutes. There are extra packed Grissini or other delicious things. We also had a bottle of wine, for the sake of interest, which became a good picpoul. The waiting period, the table was already covered, we and with a glass of champagne made easier. But 10 minutes are over like nix. Then the appetizers on the warmed plates, not without forgetting to put the main dishes in the other pot pulled by the fire. Drink wine, eat. Both appetizers, soups, were great, my onion soup a tick better than those from a root vegetables. Then back into the kitchen, empty the new bags on warmed plates without clumping. It is best to use a cheap sausage tong made of wood under the weld seam to take the bag, to press it firmly, to cut off the upper end, to take bags at an upper and a lower corner, tongs away, to let content slide clean out of the bag. Go faster than I can tap it now. Drink wine and eat. My dish was excellent, my wife's fish were getting too tight. “I told you not to place this bag at the bottom of the pot” was her note (gas cooker and thin stainless steel pot. Overall, the main course with us had 9 out of 10 points. But more important was: We had fun in this kind of “preparation”, it was exciting. And as my “good food” has studied : DiplOecotroph, and otherwise we cook together every evening we don’t go to eat, we may judge it a little. If there is this possibility for 6 or 8 people to Corona, you could imagine the evening with guests well without cooking and preparation. We were really surprised. (However, we never eat pizza from the service. Dessert was also good to give my wife a little too schokoladig, but flavor. Overall very positively surprised, that was a real alternative. Cost with wine 55 Euro, therefore 9.5 out of 10 points at Corona times. There was a good tip for the whole effort of the crew. Pick up food and go after it! Fun is guaranteed, good food too.