Müllers - Wuppertal

Estimated for over 20 years we are always happy to be guests in Müller's restaurant. Previously on Briller Street, on the Wuppertaler Südhöhen for nearly 10 years. I don't know why I haven't written a review yet. In order to say it directly, the Müllers have not changed much with the exception of their location 1x in over 2 decades. continuity is the magic word. The realization, Who does not change, is almost always not at the Müllers. The Wuppertal renowned restaurant is located on the outskirts of the city, on a not particularly attractive street. Outside the house is modest, no noticeable it is not. About the internet appearance of the Müllers we first cover the coat of silence and treat the topic at the end of the review. As inconspicuous the restaurant appears from the outside, so the restaurant presents itself from the inside. Unfortunately, the Internet reflects [here link] not again. In the meantime, a lot has been changed. The shades have become more discreet, the previous multicoloredness has been reduced to brown tones. The chandeliers are left on the ceiling. The tables are always carefully and perfectly covered. And that has remained the same for over 20 years, the careful hand of Dagmar Müller for accessories and a constantly changed decoration, depending on the season. And not only on the tables, but across the whole restaurant. Unchanged also the clear division of tasks of the two millers. Dagmar Müller is the boss in the restaurant. She leads the service, she throws the store, and that with a lot of charm. But if it has to be burschikos and with clear announcement. The guest is inconsistent with her the king. However, Dagmar Müller does not make knees before the Nörglers and culinary better-wissers. On the other hand, Ralf Müller acts calmly and creatively as a boss in the kitchen in peace lies the power. We had reserved what you should do here already good 14 days before the desired date, if it is a Friday, Saturday or Sunday. Dagmar Müller led us to the table and as usual she always has time for a short chat despite full utilisation. Shortly after that, one of the two service ladies passed the card. The map of the Müllers is short, clear and can be found on a Din A4 page. In contrast, the wine/drink card is extensive. Shortly after that, as usual, the boss appears again at the table and transmits orally the one or other court that is not listed on the card. At the same time, she asks for drinks. With Hasimausi she discusses the wine, my tendency to snuck barley juice is known to her. Shortly after the drinks, very fresh bread is served, accompanied by 3 dips. Dips that the master in the kitchen guarantees to conjure himself and not the yard or a gourmet service, delivered in the bucket. Shortly afterwards, this has also been the case with the Müllers for more than 2 decades tradition, the plums in the bacon are presented as a small greeting from the kitchen. Delicious, pleasant, well-being atmosphere, fun in the mouth. And the order? For me, the crabs, but please not as advertised with saffron rice, but with noodles 12,50 euros. At Dagmar Müller almost every wish is fulfilled off the map. Hasimausi said the gratinated goat cheese would be her starter's wish for round 11, euro. We also agreed with the main courts. For me the cattle medallions in the bacon coat for 21.50 Euro, for my lady also medallions, but from the domestic robe for 26.50 Euro. These were offered on the map with cauliflower. The thought of rose cabbage alone already triggered an inner defense. When Dagmar Müller then asked with a brittle but still cordial sweetness what vegetables should be prepared for me for the cattle medallions, I left her the decision. But for heaven's sake, don't be cauliflowers. We looked around. Hasimausi expressed positive comments on autumn decoration. I agreed to her conditionally, although I can't start with a colorful foliage. On the contrary, every autumn makes me troublesome work in the garden. The appetizers were served. My gaze grazed on the plate of Hasimausi. Gratined goat cheese okay. The little Salädchen too. But what should the raspberry dressing be? Hasimausi looked at me in punishment. She was thrilled by her appetizer and told me rustically: You have no idea of such preparations. Maybe that's why I also eat crabs and woe someone comes up on the idea to combine this with any raspberry dressing. Hasimausi again shakes his head and asked about the peas foam in which the tails of my river cancers just bathed. In short, a high praise for these creative appetizers. Master Ralf Müller had the right hand again. handy topp and very carefully prepared. Hasimausi exchanged something with Dagmar Müller about her wine, or about the wine to the medallions of the Reh, while I looked at the gastronomic drive. The restaurant was full, about 40 guests can find room there. The two service personnel acted quietly and professionally under the direction of Dagmar Müller. Salopp said everything. The main dishes were served. My first cut in cattle medallions revealed exactly the preparation as I had wished medium a point. Some vegetables that even tasted me. And roast potatoes as from the culinary picture book. I don't know if I needed the Pommery mustard sauce. Meat I almost always prefer to eat pure. And thanks to God, Ralf Müller does not suffocate the meat with sauces. In addition, the sauce is okay, over it an interpretation. This is how my own species are. No cola in the whisky, no milk in the coffee and also no sauce over the meat. Hausimausi comments on the always devaluating with pingel, which the dude translates with excessive accuracy. A look at the plate of my dear lady wonderful. Gorgeously pink prepared medallions from Reh. Potato crimp and rose cabbage. The delicately pink meat from the roe would have been something for me, among other things the carp of the potato, only the carrot of roses do not bäh my world. Kohl except the Helmut from Oggersheim, no thanks. Satisfied, Ralf Müller asked who, as usual, leaves the kitchen for a short time and asks at the table whether everything was prepared as expected and desired. Yes, dear Ralf Müller, it was good as usual. It is refreshing for us at this restaurant that you do not praise yourself. No gourmet promises are made here, although MÃ1⁄4ller can easily reach the water some self-sufficient kitchens acrobat. The Müllers do not advertise, never appear on regional radio or TV. Articles about the restaurant in the regional press are in vain. A modesty how to rarely experience them. But still a gastronomic success concept. Dessert ? The dessert offer always carries Ms. Müller at the table, it often changes, the respective season determines the dessert offer. I want some cheese. Some variations are served a little later. Ms. Müller likes to take into account special raw milk cheese varieties, just like other wishes outside the map. MÃ1⁄4ller is also not the gastronomic one that has extensively and efficaciously mentioned, from which affineur he refers to the cheese, and on which pasture in the domestic environment the cattle had to hold for the cattle medallions. It uses recognizable quality products but without telling in epic width. Conclusion: We were very satisfied. Without if and but for everything that was served. 5 GastroGuide stars. Without if and but, also 5 stars for the service. The PLV is excellent for what the kitchen serves. In the village on the Düssel, which is only 30 kilometres away, the price position on this map should be 30% higher. As always, the spirits separate in the ambience. My lady likes it very well, I'm on round 4 stars. And another reference to the homepage for Müller's restaurant. Dear MÃ1⁄4llers, we know you don't want to take a scene. But the one! Image on your homepage is old and no longer reflects the current ambience and atmosphere of the restaurant. At least there you should present yourself as you show yourself in reality. Modesty honors you, but the Internet is nothing evil. Merci for service. Merci for kitchen performance. A lot of success in these difficult times for gastronomy. We're pushing all thick thumbs!

Köstliches Steak