Williams, cöxchen, mirabelle plum, peach
Dark cherry red with purple hues, spicy-fruity bouquet of ripe raspberries, blueberries and black cherries, spicy, powerful, fine, round tannins accompany a beautiful finish
Light straw yellow with golden hues, aromas of peach, apricot, citrus and spices, juicy, fresh, elegant
Elegant, tangy, light acidity, bouquet of citrus, gooseberries, green apples and passion fruit
Bright cherry red, aromas of fresh red and black berries, fresh on the palate, fine and elegant, long finish
Dense, dark cherry red with purple hues, seductive fruity-spicy bouquet with lush aromas of ripe blackberries and black cherries, underpinned with subtle notes of cocoa and cake spices, dense, aromatic, juicy, spicy, long finish
Intense, deep red with violet hues, aromas of plums, cherries and violets, hints of dried fruit and some mint, very concentrated, complex, fine, elegant tannins accompany a long finish
Gold medal Mundus Vini, juicy fruit aromas, subtle spiciness, soft tannins
greenish yellow color, aromas of pineapple, passion fruit and lime, concentrated fruit flavors, fresh, fine acidity, good finish
Dark red with black shades, aromas of cassis and raspberries, subtle hints of eucalyptus and mint, ripe, well-integrated tannins, long finish
Deep, dark cherry red, aromas of black currant and spice, immensly drinkable and generous on the palate, elegant and finessed with a long pleasing finish
Bright and dark red color, aromas of cassis and blackberry, discreet notes of chocolate, gloriously aromatic, dense ripe flavors, soft tannins, spicy, long finish
Dark, deep purple color, aromas of dark berries, tobacco and vanilla, bouquet of spice, dense, velvety with long-lasting finish
Pale, straw yellow with golden reflections, notes of apricot and mango as well as green apple, ripe, crisp and elegantly balanced
Blend of Cabernet-Sauvignon, Merlot, Sangiovese and Syrah from Tuscany
Deep, aubergine red, complex bouquet, aromas of blackberry, cherry, plum, olive and tobacco, full-bodied and dense, with soft tannins and long finish
Straw yellow with greenish reflections, aromatic, mild, fruity with floral notes
Carmine red with violet reflections, aromatic, delicate, ripe fruitiness, balanced with ample length
Deep ruby red color, aromas of cherry, plum and blackberry, spicy full finish
Straw in color, with greenish reflections, aroma of ripe apricot and fresh citrus, subtle hints of grapefruit and lemongrass, ripe and full on the palate
Dark, rich ruby red in color with violet reflections, aromas of ripe red berries and sour cherry, dense, komplex and spicy with ample length on the finish
Full-bodied rosé with hues of light violet, aromas of ripe raspberry and strawberry, pleasant fruitiness and ripeness on the palate with elegant acidity on the finish
Pale yellow, aromas of peach, apricot, with refined notes of citrus, ripeness and minerality on the palate with crisp acidity and demonstrative finish
Straw in color, with greenish reflections, aroma of ripe apples, Williams pear along with hints of candied lemon peel and toast aromas, well-balanced, elegant acidity with a long finish
Cuvée of pinot noir and chardonnay, dry, from Germany’s Markgräflerland
in southwestern Baden
Italian sparkling white wine from the Lobardia region, cuvée of rosé
Italian sparkling white wine from the Lombardia region, cuvée of 90% chardonnay and 10% pinot nero
White Prosecco, a refreshing and lively white sparkler from Italy's Venetien region
Secco / Schweppes Wild Berry / berries
fresh fruits
coriander / chili / Greek Yogurt
mascarpone / fresh berries / mint
Beef should ideally be aged. And aging takes time. Dry Aging is a traditional methode for enabling beef to develop intense flavor and exceptional tenderness. A decades old process, Dry Aging of beef achieves the highest level of refinement. In order to get a perfect steak, a new cooking method is not required, rather a new twist on an old aging process. Dry curing is the oldest means of maturing meat. With dry curing, meat is left on the bone and hung for period of time in a temperature and humidity controlled, clean-air environment. Here the meat is allowed to mature slowly, and instead of confining it to a hermetically sealed plastic pouch, the meat is allowed to do what it really needs to do. And that is to breathe. When beef is allowed to mature through dry aging, we are rewarded with meat of intense, unparalled aroma and a consistency that cannot be achieved with just a normal cut of meat. No wonder then that dry aged beef is considered by meat connoiseurs to be the absolute pinnacle of quality among steaks.
Aside from dry aging, cooking on the special BEEF-GRILL is the best thing that can happen to a steak. With a temperature of about 1475°F, the BEEF-GRILL brings out the absolute maximum amount of aroma. And it does so quickly. In just 5 minutes even the thickest of steaks are cooked the way beef should be: crisp on the outside and rare on the inside. Our steaks are cooked according to your preference:
Rare Dark
red, cool center
Medium
Pink, slightly warm center
Well done
Brown, warm throughout center
Parmesan cheese / black truffel
fettuccine noodles / cherry tomatoes / chives oil
grilled vegetables / sage butter / pine nuts / parmesan cheese
with jasmin rice
saffron noodles
fettuccine noodles / shrimps / tomatoes / zucchini / pepper / burrata cheese / garlic / basil
Also as a vegetarian dish
grilled Mediterranean vegetables / fettuccine noodles
chives risotto / morel foam
*Kikok chickens are raised free of antibiotics and fed a highly nutritious combination of corn and wheat grits, yielding a meat with natural flavors and aromas
bouillon potatoes / beetroot / horseradish
Triffle spaghetti / parmesan cheese
kohlrabi / red wine butter
shallot-barolo reduction / potatocake / medley of fresh market vegetables
rosemary potatoes / crème fraiche made of horseradish and raspberry vinegar
lobster tail, medley of colorful fried protatoes and balsamic reduction
with toasted baguette, pine nuts and French dressing
„à la Brasserie 1900“
with sautéed tiger prawns and mousse of wasabi and green apple
chili cheese croutons
herb crepes / Sherry wine
Tomatoes with burrata and basil
From above juices
Cherry juice, apple juice, grape juice, currant juice, orange juice, multivitamin juice, banana juice, mango juice
“kellertrübes Pils” vom Fass
Donaustraße 30 | 78532 Tuttlingen
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Donaustraße 30
78532 Tuttlingen
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Tel. 07461 – 930120
E-Mail: info@meet-eat-restaurant.de
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