This time we have been at the 3*** Michelin awarded Restaurant Amador, www.restaurant-amador.de, in Langen near Frankfurt am Main as guests. Nestled in a timber frame building we enjoyed here the very best food we ever were allowed to enjoy. 15 courses were served, including breath taking 5 starters, 5 main courses and 5 desserts.

Already whilst entering the restaurant we enjoyed the warm interior design and the lovely set up of the tables. We took place at our table and felt absolutely happiness by this wonderful atmosphere and could not wait any more to start with our fantastic dinner.
After the delicious Amouse Gueule with Iberico ham, first we got served Iced Beurre Blanc with Imperial Caviar, Hazelnut Milk & Malt Bread followed by Oyster-Ravioli with Algae, Soy, Sesame & Yuzu. Already at this stage we were more than happy to be allowed to taste the outstanding kitchen of Chef Juan Amador, by Guide Michelin, the highest awarded Chef in Germany. (He also has a second restaurant in Mannheim, Germany, called Amesa which is awarded with 1* Michelin)
The next course was the nek of the lamb from the Müritz district (in the southern part of Mecklenburg-Western Pomerania, Germany, famous for their lambs) with Smoke & Rhubarb, then Gazpacho Andaluz with Ice Sea Shrimps, Strawberry & Mint and we finished the starters with Steak Tartare from the Ox of the state of Hesse with melted Soubisse, Red Beets & Pommery Mustard.
As first main course we got served Norway Lobster with Almonds, Broccoli & Nut Butter followed by Stone Goatfish with Granny Smith, Horseradish & Goat´s Cheese. What a positive impact to our sensory system and what a pleasure to experience, hardly to describe in words. In each aspect it was a superlative.

The next highlights were Turbot „Parfum de Siam“ with Coconut, Green Curry & Duck Tongues, Mar y Muntanya, Scallop, Duck Liver, Tuna & Beef Tea and finally Miral Pidgeon prepared over Charcoal with pickled Apricots, Chanterelle Mushrooms & Nougat which rounded off the main courses fantastically.
The sweet seductions started with Cabrales, white Chocolate, Peach Williams & Squash Oil followed by Caprese, Yoghurt Mozzarella, Tomatoes & Basil and followed again by Fürst Pückler Ice Cream, Manjari, Strawberry & Vanilla. Absolutely delicious! The Chees Cake & Cookies Nitro we served at the table and the great final was a homage to Paul Haeberlin (a very famous French 3*** Michelin Master Chef), White Peach, Iced foamed Riesling Wine & Pistachio. Simply a poem of cooking! My apologies, 15 poems!

Accompanied with outstanding Spanish wines the whole menu was rounded off by the very friendly and competent service brigade and the sommelier.

We only can recommend everybody to experience such an extraordinary evening in Langen.
Many thanks to Master Chef Juan Amador and his wonderful team at the Restaurant Amador!

Now we went to Dreieichenhain to dream about this lovely evening and to spend the next day there.

Here you can look at some photos