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"Completely satisfied with service, menu and price ratio a very successful evening! The interior could use a refreshment, but this is a very subjective assessment; !"
Telefone: +49231880500,+492318805130
Endereço: Wittbräucker Straße 565, 44267 Dortmund, Germany
Cidade: Dortmund
Website: http://www.larrivee.de
Pratos: 78
Comodidades: 16
Categorias: 5
Avaliações: 3426
Ambiente As my previous speaker wrote: Beautifully situated in the green to reach a generous access. In the dark, warm and welcoming tones you enter the place in warm orange/copper tones. Friendly gets, the closet is removed and you are guided to the table that is classic covered. Unlike the criticism of 2013, the best corners and glasses were perfectly polished. The place was very well visited and seemed cozy and alive without being too loud. I think the carpet and the heavy curtains are pleasantly sound-damping. There are small deductions in the points because of these curtains, unfortunately these have suffered a bit in the past and are no longer so beautiful in one place or another. On site, however, it was promised to change this shortly. General We were in the course of the Dortmund cook quintet in Vivre. Some time ago Dennis Rother was the spoon leader in the kitchen and it was cooked more star-breaking. However, since the penultimate card has already made a significant change, it is now not so filigree, but rather assessential (my description of good quality, loving preparation, reasonable portions and little chichi). Service The young man who served us was very friendly and attentive, has well advertised the dishes, also described the accompanying wines very beautifully. Certainly we have not asked questions, so I can't say anything about his deeper knowledge. I found him very pleasant, easy and ready to beat. Too bad he had nothing to say about the small delicacies of coffee, the truffles were fantastic and fresh, so I think they were homemade. I don't know. As a prelude we received two freshly baked bread varieties with airy spreads. Once soya algae butter, once truffle lemon butter and sea salt. Good tempting as well as delicious. As a greeting from the kitchen came a mini tomato with avocado cream and parmesan chip, a bloodworm splint on rosemary foam (lauwarm, outside crispy and really tasty and grilled shrimp with mangochutney on a minichip (light garlic but I like yes.. Breton lobster After the Bretonian lobster on wild herbs. Very good, salad tenderly wetted by dressing, the lobster still lukewarm, fine drawn through the mother butter and garnished with very fine coriander aioli. The pomegranate seeds produced fruity freshness and crisp. Very delicious. There was a Sauvignon Blanc, perfectly chilled with a few cheeky fruit notes that were great. Tartar vom Weideochsen After that came the Tartar. Very well seasoned, very nice the buttrige egg yolk cream. The truffles were not really costed, and in the end a spice was obtained cucumber flavor. There was minimally too much of the good. That's much better for me than if you like eating completely natural beef... There was a young Müller Thurgau M TH from Frank Frei. The green asparagus was perfectly fried, the stone butter I would not have read, it would be grilled, I would say that the product was also very tasty and crispy fried, wonderful with the delicious sauce choron, maybe a little too long, the potato was very tasty both as a medallion and as pure. By the way, there were two fish pieces on the plate. The outside right was perfectly delicate and tasty, which was somewhat too dry in the middle. All in all, it was really good. This course was accompanied by a pleasantly dry Riesling, but it did not bring this (unfortunate acidity for me. Strawberry The dessert consisted of a great cut, bisquit, over white chocolate, over strawberry. Very tasty and so pleasantly delicate texture that melts very slowly in the mouth. Someone knows how to deal with gelatin (or any other thickener too)! The cuts did not come alone, but brought a very nice cream ice cream with fresh mint (probably there was also vanilla, but the mint was more dominant and a ragout of fresh strawberries with mint. The fresh, pearly Asti Muscat, who didn't do anything without a court. Of course we have also completed an espresso with two homemade Macarons and 4 wonderful fresh truffles. Conclusion: Absolutely recommended. Good food that makes you happy and happy. Very friendly service that also knows what it serves both when eating and drinking and pleasant ambience. Always like that. No ribs, neither a crazy worm effect nor a disappointment.
Ambiente As my previous speaker wrote: Beautifully situated in the green to reach a generous access. In the dark, warm and welcoming tones you enter the place in warm orange/copper tones. Friendly gets, the closet is removed and you are guided to the table that is classic covered. Unlike the criticism of 2013, the best corners and glasses were perfectly polished. The place was very well visited and seemed cozy and alive without being too loud. I think the carpet and the heavy curtains are pleasantly sound-damping. There are small deductions in the points because of these curtains, unfortunately these have suffered a bit in the past and are no longer so beautiful in one place or another. On site, however, it was promised to change this shortly. General We were in the course of the Dortmund cook quintet in Vivre. Some time ago Dennis Rother was the spoon leader in the kitchen and it was cooked more star-breaking. However, since the penultimate card has already made a significant change, it is now not so filigree, but rather assessential (my description of good quality, loving preparation, reasonable portions and little chichi). Service The young man who served us was very friendly and attentive, has well advertised the dishes, also described the accompanying wines very beautifully. Certainly we have not asked questions, so I can't say anything about his deeper knowledge. I found him very pleasant, easy and ready to beat. Too bad he had nothing to say about the small delicacies of coffee, the truffles were fantastic and fresh, so I think they were homemade. I don't know. As a prelude we received two freshly baked bread varieties with airy spreads. Once soya algae butter, once truffle lemon butter and sea salt. Good tempting as well as delicious. As a greeting from the kitchen came a mini tomato with avocado cream and parmesan chip, a bloodworm splint on rosemary foam (lauwarm, outside crispy and really tasty and grilled shrimp with mangochutney on a minichip (light garlic but I like yes.. Breton lobster After the Bretonian lobster on wild herbs. Very good, salad tenderly wetted by dressing, the lobster still lukewarm, fine drawn through the mother butter and garnished with very fine coriander aioli. The pomegranate seeds produced fruity freshness and crisp. Very delicious. There was a Sauvignon Blanc, perfectly chilled with a few cheeky fruit notes that were great. Tartar vom Weideochsen After that came the Tartar. Very well seasoned, very nice the buttrige egg yolk cream. The truffles were not really costed, and in the end a spice was obtained cucumber flavor. There was minimally too much of the good. That's much better for me than if you like eating completely natural beef... There was a young Müller Thurgau M TH from Frank Frei. The green asparagus was perfectly fried, the stone butter I would not have read, it would be grilled, I would say that the product was also very tasty and crispy fried, wonderful with the delicious sauce choron, maybe a little too long, the potato was very tasty both as a medallion and as pure. By the way, there were two fish pieces on the plate. The outside right was perfectly delicate and tasty, which was somewhat too dry in the middle. All in all, it was really good. This course was accompanied by a pleasantly dry Riesling, but it did not bring this (unfortunate acidity for me. Strawberry The dessert consisted of a great cut, bisquit, over white chocolate, over strawberry. Very tasty and so pleasantly delicate texture that melts very slowly in the mouth. Someone knows how to deal with gelatin (or any other thickener too)! The cuts did not come alone, but brought a very nice cream ice cream with fresh mint (probably there was also vanilla, but the mint was more dominant and a ragout of fresh strawberries with mint. The fresh, pearly Asti Muscat, who didn't do anything without a court. Of course we have also completed an espresso with two homemade Macarons and 4 wonderful fresh truffles. Conclusion: Absolutely recommended. Good food that makes you happy and happy. Very friendly service that also knows what it serves both when eating and drinking and pleasant ambience. Always like that. No ribs, neither a crazy worm effect nor a disappointment.
It was my first visit to the Vivre restaurant. I had a table for 2 people for 12.00 on Easter Monday 2013. Unfortunately, when booking with no word it was mentioned that on the day “only” there is an Easter brunch and you cannot order from the card. We personally do not keep from the constant “race” to the buffet and the standing there.
