Chef Juan Amador who moved his restaurant this year from Langen to Mannheim was and is the first German Michelin Star Chef awarded with 3*** Michelin after his reopening of the Restaurant Amador, www.amador.ag, in Mannheim. We congratulate him for this and have a lot of respect for such an achievement.
Amador´s cuisine is full of magic again in his new destination in Mannheim! He showed more than ever that he is one of the best Chefs in Germany and is not getting tired to enchant us with his amazing experimental cuisine again. Without any doubt he is continuing his legendary era from Langen now here in Mannheim.
We were very impressed about the very modern restaurant in red and white and started right away with one of the Amador classic dishes, which is still a highlight as it always was, the Strammer Max, a fantastically poached quail egg with crispy black bread crumbles with a very intensive ham sauce served in a test tube. At the same time the absolute friendly and attentively service brought a breath-thinly outstanding good flaming cake, followed by a tasteful thin rolled slice of pork, Amador´s Mannheimer Schweinsbraten (roasted pork). The Amuse Bouche were rounded off by a slowly in vacuum boiled goose liver on an emulsion of black garlic and crusty black bread called Topinky on the Rocks.
The first starter was an Iced Beurre Blanc with Imperial Caviar, Hazelnut Milk and Malt Bread we already have enjoyed at our last visit in Langen and proved again to be a genial dish. The next course was an Ox Muzzle Salad with Radish Slices, a Parsley Foam and sour marinated Onions, his wonderful reverence to his Swabian homeland. Before starting with the main courses we got served Cod Tripes with Corn Cream, Pimenton and sweet PX Vinegar with Popcorn, a high-contrast combination which exceeded our high expectations.
Now we got served the main courses starting with a first class Norway Lobster on a breath-thinly slice of green apple, garnished with roasted cubes of Duck Liver, Goats Cheese crumbles, droplets of Apple Seed Oil and a part the Lobster Bisque. Not less exciting was the scallop with thin pork belly stripes and Parmigiano-Reggiano on a smooth sour Soubise sauce. Splendid also the á point cooked John Dory with chestnuts, Perigord truffle on an unbelievable tasty Verjus. The first meat course was a charcoal grilled lamb filet with cinnamon, chanterelle mushrooms, pumpkin cubes on a creamy pumpkin puree which was absolutely amazing. Amador topped this course with another classic dish of his kitchen, the Miral pigeon with coconut, mango and Purple Curry. Every time a true delight of taste, textures and aromas.
Finally we had the pleasure to taste Amador´s typical little sweet amusements and started with Peach Helene with Valrhona chocolate and Vanilla, followed by an almond wrapped Crema Catalan on a stick with saffron, a lukewarm chocolate cake named Mohr im Hemd, an Austrian specialty, Nippon deconstructed chocolate puffed rice and a almost melting cheese cake Gorgonzola Piccante. All we ate was first class kitchen with absolutely great taste and consistence.

An applause from us for the kitchen, but not to forget the great service under the two Restaurant Managers Axel Braukmann and Martin March Berg, who found with Sommelier Ivan Monreal Herrera an ingeniously partner. Thanking you all very much for a wonderful evening on this great stage!

And here you can see some photos of Restaurant Amador