"Wollen die mich VER*RSCHEN?!" 😲🍦 Welche Überraschung bekommt Manni? | 2/2 | Mein Lokal, Dein Lokal

Less than 10 minutes away from Lake Constance, the competition is on its way to the Waldschenke. I'm curious to see what it looks like. I imagine it a bit like a hut, like a ski hut in the summer. Like a witch's house or something, maybe. With Hansel and Gretel. Crunch, crunch, crunch, what awaits you in Duscha's little house? Hopefully a fairy-tale menu. Duscha as a hostess will be mega-friendly, mega-nice, a real mother at the table. Duscha is now also happy that we are coming to her, but I do believe that she has a bit of an exhausting day today and sometimes maybe the laughter goes away. Happy nature Duscha is expecting serious, experienced rivals. A star chef will even come to the house with money if he finds her house. I'm a little excited about Manfred, he knows his way around and you just can't argue with him when something goes wrong. The forest restaurant should not show any shades today, ambience, service, food and prices have to score points. And now I'll show them what Mexican cuisine is and that in the middle of the forest. Ui, that's a nice bauernstäbele. Landcasthof, right? But what do so many cacti do here? Tannenwald? Zepfen? And then all of a sudden you come to such a cacti landscape, right? What happened here? So we walked through there, well bourgeois, but then I noticed something. It is these North American vibrations, colors and plants that irritate you. Look, Mexican steakhouse. Actually, I wouldn't have expected that at all. Me neither. What do you imagine as a Mexican steakhouse now? Mexico and steakhouse is a bit ... Yes, they are two in one. Two in one, okay. Duscha's comrades want to enjoy the forest air and sit out. There is a lot of sun on the large terrace and 200 seats. So, hello, hello. I would like to introduce myself, this is my son Dennis. Look, with a drink you always do everything right. My first impression was that they harmonize together, yes. I also think they understand each other blindly and that's going great. Then I'll give you the business cards. Thank you very much. And these are the business cards of each restaurant. Even with sound effects, the card. When you open it. If it had been wiped through with a wet cloth, it might not have been so ... The shop has been mega clean. And I really want to say that now. And I think it's these brand new things. It's this static layout. They have the pages together like magnets. There are many choices here. German food, Mexican. Look, exotic meat. Alligator, ostrich and kangaroo. I didn't always pay attention to it in school. Even if it's just now. But I mean kangaroos. That was this Australian thing. Well taken care of, Fabio. Two or three Germans will get it too. Yes, it's a bit of everything. I don't think there is a red thread in the card. So I really want to eat completely Mexican today, if possible. I'll make a nice mix. Duscha's son Dennis has been in the main business for half a year. Does the learned machine builder have enough experience for the gastro competition? Typically Mexican. I would like a main course and dessert. And then I'll be completely surprised. Okay, then we'll surprise you. It would be a great chance for Rudi in the kitchen to get the best Mexican out of what he knows. I'm looking forward to my Mexican surprise. And hopefully to a great Mexican evening. As a trained chef, Florian and Andi can assess Rudi's performance well. Hello. Hi, I'm Rudi. Andi, hello. What are you doing right now? I'm preparing a starter now. Mussels, Mejillones, with white wine and tomato sauce. A little herb. Chef Rudi has to deliver perfectly now. The two competitors pay the most attention to good, fresh ingredients and hygiene. Where did you store the mussels? I stored them in the fridge. They're in there. These are tecavare. They come from New Zealand. Green shell mussels. If I had mussels, I would cook them fresh. Otherwise, I don't make any at all. There's no added flavor. There's nothing in there anymore. Let's fry the tomatoes a little. Now we're going to add a little herb. Salvay, thyme. From the approach, it's okay. Nice with the fresh herbs and everything. That's all much better. From September to February, fresh mussels are particularly meaty and tasty. Can Rudi score points with his deep-fried goods? You don't have a lid on it anymore, do you? No. When you throw it in when you cook, the muscle dissolves and the lid opens. When the mussel is fresh, it's usually bad. Without a lid, it's tecavare anyway. You have to trust. The mussels are something you can do a lot with in health. That's why I wouldn't dare to do it. I see it that way, too. Mussels should just be a seasonal product. Only fresh is cool. The other thing is nothing. Rudi extinguishes the mussels with wine and tomato sauce. Now only the taste can milden the skepticism. And at the end I'll make some Mexican spices. With every Italian, the dish could go through. That's because of a Mexican spice. I buy one ready. What exactly is in the spice? In the spice is celery, coriander, then cumin. That's typically Mexican. And paprika powder, salt. Exactly. And chilies, of course. I'd like to try that, too. And it's so omnipresent that it's this universal weapon. I think there are good spices ready, you don't have to do everything yourself. You can try it. It's very paprika-like, I have to say. At the end, Mexican salsa. Do you make that fresh? I'll make it fresh, too. Is it so hot that you need so little? Yes, it's very hot. Now they're ready. Did you preheat the plate now? Yes, they are preheated. That doesn't look that bad now. If you put a little herb on top, it could be pretty good. For the perfect look, Chef Rudi quickly wipes over the edge of the plate and then the appetizer is ready. Do you always do that so that he cleans the board over there and takes the same lumps for the plate and gives them back to him? No, normally not. Otherwise I'll know today. Yes, probably now. Normally my lumps are there. Yes, why? That's not unhygienic. You don't know what else you're doing with the lumps. Maybe he cleaned the toilet with it before. That's too much. He won't have done that, but I understand 100% what Andreas says. He does it in his own humor, but he's right. You can't do that. Hopefully this faux pas doesn't cost you many points, Rudi. I'm afraid there might be a few points coming down. I'm very sorry about that. Normally we don't do that. Yes. It can only get better. And the mussels are just one of four appetizers that the competitors are testing today. So, the food is ready. The shower looks a bit exhausting. Nervousness. Fabio has the nachos chili con carne with cheese on top and three dips. Manni's steak is hopefully medium and in stripes on salad. Andreas is testing the garlic bomb Gambas al Ajillo. And Florian is very excited about the mejones, the big mussels. Enjoy your meal. Thank you. It looks good. Andi, you're an expert in Swabian cuisine. Is the Mexican appetizer your thing? Yes, I have to tell you my shrimp in olive oil with garlic. It's very good. They're crispy. Olive flavor from the olive oil. Garlic. A bit of acid from the lemon. I really like it. Duscha, your appetizer. The shrimp were great. Good. Very nice. I'm glad. Oh, it's thundering. I think we have to eat quickly. Maybe we have to go in. Fabio's nacho criticism we get in dry cloths. How do you like it? The dish itself is not complex. You know it. Corn, kidney beans as well. The meat was grilled before it was served. I don't think the chips are homemade. I have classic nachos, chili con carne. Apart from the chili, what exactly is Mexican, Mike? I was in Mexico once for 10 days. Cancun and the corner. And I didn't even eat Tex-Mex in this direction. You eat good kidney beans, a lot with pork feet, with bacon. So real feshuada, for example. The black beans and stuff. But I didn't eat a taco or something like that. The three sauces are very good. The avocado has a bit of chili. The sour cream is not too strong. Nice, relaxed mouth. And the salsa is hot. All in all, it tastes good. I would definitely order a good starter again. Nice praise. And how about you, Florian? The corn chips hopefully do not do their name any honor. The sharpness is unfortunately not pleasant because it is a real paprika sharpness. There is too much paprika in it. And the sesame, the spice, was red. So heaviest paprika powder heavy. Instead of the paprika spice, I would have maybe done it with the salsa. He also put salsa in it. Then I think it would have fit. The tomatoes are great. And with the shells, it's like that. Unfortunately, they are tough. I have to say, they are not good. Just a bit of an unpleasant mouth, I have to be honest. Florian, it could be because the shells were frozen. Then you click the rubber goods here. The mussels are also not strange to our Swabian chef Andi. How do you explain the rubber animals? Even if they were really fresh flying goods now, as long as they cooked, they would be just as tough as they are now. And maybe it's because I cooked too long. Maybe not so perfect goods either. It was a ticker. I would not order the dish like that anymore. The feedback round for Chef Rudi is not over yet. Four stars. Manni, explain to me what the stars should be on the door. Rudi, nice to meet you. I brought a little something. I ordered the meat medium. Unfortunately, it was not so medium. It has no taste at all. Did you put pepper or something? That's totally natural. I think that's a bit of a shame. I completely forgot that. Normally that doesn't happen. Excitement is there. And I still pull out such large leaves. And especially with radicchio, I would just take the strings out. What I also found a shame here in the Mexican steakhouse. The only thing that is Mexican for me now are the kidney beans, the corn and of course the meat. That comes from the steakhouse, of course. It's really hard for me in Manfred. Was this criticism of Duscha too hard? I suspect she has picked it up well now because she also needs help. She hasn't been doing this for that long. And she also wants feedback. And I think colleagues like to take it up when the colleagues can prove something accordingly. Florian's mussel criticism is still missing. And then I have something else about the mussels. They're a bit tough. They're hard to chew. Just try it. How does chef Rudi judge his mussels in white wine tomato sauce? A little tough, a little hard. Or are they normal? Normally it's a little firmer. That wasn't bad for me. They were honest. They spoke honestly. You never learn in the kitchen. Hopefully the gloomy weather doesn't affect the mood of the guests. So far, only the appetizers have been served. We don't want to get wet. Let's go into the good room. The highly decorated chef Manni and his young comrade Fabio are curious about what chef Rudi still has in store. Hi, may I introduce you to my colleague? Hi Rudi. Fabio, I wanted something from you. I brought him something. A surprise menu. I want to eat typically Mexican today. Sure, you can look. Maybe you'll learn something too. Who knows? But that's cute too. I think Rudi has no idea who's in front of him. He's just a star chef. We're cooking fajitas now. Mixed, as a surprise. For the filling of the wheat flatbread, Rudi first puts chicken strips on. I'll make the shrimps extra. I thought it was good that he took two separate pans. So shrimp and chicken I'll put some herbs in there. One more second and they'll be dry. Rudi, don't make a mess. Now it's about keeping the nerves and the overview. Paprika and onions go in. A good portion. A full portion. It's cheap and the Mexican is actually a cheap cuisine. Paprika has the advantage of absorbing the colors of the Mexican. Then you swing through and it's already Mexico. Another advantage is the fast cooking time of all the ingredients. This allows Chef Rudi to prepare the dishes in the shortest time. Then comes the universal paprika spice. Peppers. And then sombrero. The shower has the declaration duty on the card, on the last page. But the flavor enhancer didn't include it. You see? I would say all spice mixtures that flake around beforehand will be judged now. That's a shame. Are there any other ingredients that the guests should know about? Salsa Mexicana. Inside are green jalapeños, finely chopped tomatoes, finely chopped onions and coriander, chilies. Ten times better. Better take a hundred times that than the spice mixture, right? The filling for Manni's wheat tortilla is ready. What do you think of the mix, Mike? The turkey was in there first. Then the onions and peppers came in. Then it went through. You can see how it's seared. The meat is still in there. What happens then? It will be completely dry at some point. Great, then my dish is ready. Right away. This is Salsa Mexicana. Homemade sour cream. Sour cream, avocado, salsa. These are all well-known sauces. I definitely wished that they were homemade. Rudi actually touched the three Mexican dips himself. They learned something somewhere. But it's still a little far from the quality we've seen this week. I think I'll be alive. We'll think about it. Yes, they have fun. The shower is nice. She was excited. You don't like to say anything. But it doesn't help if you don't say anything. You have to say something. What do the contestants say? And how do they say it? We want to judge the food fairly and honestly. Meat professional Florian tests the T-Bone Steak with grilled vegetables and barbecue sauce. These are Manni's Fajitas Mixtas with the Mexican dips. Andi has the Burrito de Vacuno with beef. Fabio dares to the alligator with potato wedges. I think the main courses are more appealing now. They're not as good as they used to be. Fabio, how does your meat taste? I don't know if the alligator was too long or too short. But the picture reminds me of a turkey that wasn't grilled or was too short on the grill. But in terms of taste, it has the taste of wings and very light fish on the back. But in itself, it's not great meat. It was a bit tough. But apart from that, it wasn't a highlight. Fabio, I almost said the same thing. So, yeah, it's a bit dry, a bit tough, a bit faster, dried out. A bit fishy on the back, but not great. But it doesn't go anywhere. I think the herb butter tastes really good. Because the alligator doesn't have a strong taste, it's perfect. I recognize the components that are used, but I don't really get a Mexican feeling. It didn't overwhelm me. Good dish, but I don't need it. Yes, Andi, you also have a Mexican vegetable. Chicken strips, the grill point for the fact that it's the burrito looks really nice. The meat looks well cooked. Overall, the burrito was good, but the meat lacked a bit of salt. A pinch of salt would have done it. And the salad, as before with the starter, consists of corn kernels, beans and lettuce. Oh, I just... And then I also have a little chili shot. We were here for two or three minutes and said, yes. We are in Mexico, it can happen. Does the hot shot now pull the whole dish into the basement? Conclusion? For 13.90 it's okay and you can eat it. 13.90 is okay, you can eat it. Enthusiasm sounds different, doesn't it? The hosts would definitely prefer a crispy arriba. And, do you like it? Was it okay? Well, Rudi, meat, shrimp, perfectly fried. With the guacamole, if you bite so big on the onion, then you have a lot of onion flavor. Way too big. You bite on the onion and the avocado flavor goes down completely. It's in the basket, in the hat. I think it's original, from the hygiene. It would have been nice to put a napkin in it. Where I ate the sauce, it really had power. My hat went up. So brutally hot. And if I had just put a teaspoon over the plate, I couldn't have eaten it anymore. These are small improvements. Sonsch, a great dish. Thank you. What I just want to say is that they have beautiful plates. In any case, there is Mexico, really nice with green, and that's so colorful, and such beautiful shades. And with you, Florian? Yes, let's start with the meat. Super, just super achieved. It was brilliant. The meat is a bit hard, but you can't say anything about it. Almost good. We really have a meat expert. If Florian says something about it, they can really assume that it's hand and foot. Grilled vegetables, perfectly fried, tastes great. Perfect. Unfortunately, no garnish. But we already noticed that it's like that everywhere. At least a little oil or something else. I don't know if they have balsamic here. That would have been great with cucumber and tomato. Just so that it doesn't look too dry. I think the barbecue sauce tastes a lot like ketchup. How do you make it? There's a little bit of ketchup. Did you taste it? Yes. Maybe next time we need a little less ketchup. If you make it fresh, it's even better. There's jalapeños in there. Not bad for the Mexican style. But I would put it on the menu. They made it a little spicier with jalapeños and chili. Unfortunately, it wasn't on the menu. Okay, that's it. See you later. Those were little things. Of course, after many years you go blind. And you don't even notice it. You forget about it. So that the dessert doesn't fall under the table, Florian lets his astute gastronomic eye circle over the preparation. I'm back. We're allowed to make dessert together? Yes. What are we doing? We're making pancakes, homemade pancakes, with jam. Pancakes are a name that comes from Austria. I don't know how that got there. Mexican steakhouse. I would have liked something Mexican. But I can't say if there's anything there. Are there Mexican desserts? I don't know, cactus or something. Something with a cooked banana in this direction. I think they even have beans in the sweet area. Do you do it by hand or don't you weigh anything? I do it by eye. I do it by feeling. In North America, pancakes are called pancakes with the syrup of the runners. Are you satisfied with the consistency? I think it looks good. Not too thick and not too liquid. It looks great. Creamy, not so liquid. You can compare it to pancake dough in Germany. I always use spread for pancakes. It's great. You have to be careful. The next chemical that the world doesn't need. I'd rather use oil, brush, butter or something. And not this separate grease. Chef Rudi also emphasizes the safe variant and chooses ready-made confiture. You buy the jam from the finished glass. Is there a reason why you don't do it yourself? Or is the product good enough for you? The taste is very good. And a few desserts. So you don't have a lot of desserts. Exactly. It doesn't work with a lot of pancakes. May I try the jam? Yes, of course. What does Florian say about this approach? Can the ready-made jam convince him? Or is it a shot in the oven? It's very sweet. I don't make pancakes sweet because the jam itself is too sweet. I think that's a wrong approach. You should rather make a good dough and a quality jam. Then with a self-made jam. That's what I have at home. And then it's a mega dish. And now I need some fruit. Is the fig brave enough as a decoration for the critical Florian? The cream in the fig is a great idea. I've never seen it before. I think it's a great thing. Hopefully it tastes good. I hope so too. I hope it will run smoothly. But the tastes are different. I think there will be a little criticism. There was a lot to be said about the appetizers and main dishes. Let's see if the desserts can convince the competition. Surprise dessert. I'm curious if you can taste what you got. Duscha surprises Manni with a corn ice cream. Service staff Fabio tests the gentle angel. Manni has a fig with jam. And Florian has the hot love with ice cream and raspberries. If I see the desserts like this, that could also be a fondue evening with friends where there is ice cream later. There is simply too little craftsmanship. Enjoy your meal. Is your heavenly-sounding dessert tempting you, Fabio? Yes, my gentle angel. It melts gently on the tongue. I only know it with vanilla ice cream. It's mango ice cream. The menu says homemade ice cream. But it says that the ice cream is from a regional company. I think it's an unfortunate choice. Because homemade means that the owner makes it himself and does not import it from a regional region. An inappropriate term. It's really made. The manufacturing took place at home. It's not bad quality ice cream. Nice finish. Florian spoons the hot love. Are you in love? I have to say the vanilla ice cream is of very good quality. Very creamy, fine. And you can taste the vanilla. I think it's very good that they looked around regionally and refer to the ice cream. Then we have the raspberries. I strongly assume that it was made with sugar. It may also be that it was a TK product. In any case, it didn't bother me at all. Because they were very sweet anyway. So it fits for me completely. You can already feel the hot love when it is made with deep-cooled raspberries. Of course, the other is already very expensive. I think it's okay. The dish is very tasty. I would definitely order again. Has star chef Manni cracked the riddle already? With the first bite of the ice cream I thought, they want to fool me. I took the first bite and thought, did she put something else in it? Then I took it again and then I had a little piece. Then I looked at it, then it was clear to me. It's really corn ice cream. I think that's funny. If you look closely, you can see the shell of the corn. Sounds great, but it's not. If it were so crunchy, it would be okay. But they are as tough as leather pieces. I would have passed them out. A bit of a shame that there is nothing to add. A mint leaf that has dried up and is fissile, I think that's a bit of a shame. I think in Mexico there are fruits, cactus figs. That would be so typical Mexican corn ice cream, a fruit from Mexico. The dessert has to give more than anyone could do at home. There has to be a little work in it, a little love, an idea. Besides, it all rounds off again. If I had known you, I would have had a tequila on top. Or we could have flamed it off at the table. Light a tequila. And here in this case there are still points. You just can't let it slide like that. Now all that's missing is Andi's opinion about the sweet pancakes. They look good, I'll tell you now. Now with the first cut, I would have liked a little more jam. The taste is good. Powdered sugar over it, the fresh fig, raspberries, also a mint. I was surprised that there was a whole fig on it. You could have cut the fig, serve two pieces differently. Works too. I liked it very much that the cream was in the fig. Yes, you can do that. I've never seen it like that. But all in all, for 6.50 euros, compared to the other dishes here, it's relatively expensive. There is clearly too little craftsmanship. With the dessert, there was no craftsmanship except for the pancakes. And with the Mexican, there has to be a little more pepper, a little more love, a few more authentic dishes. The dice have fallen. Nothing works anymore in the Waldschenke. Now Duscha can only table the bill for her competitors. 200? No 200. Below 200. When the Mexican hat came, I thought I'd get a surprise. Then I look in. Was the bill in? Great presentation. And she noticed something that I criticized before. She has now clicked the napkin. So guys, now it's about paying. For me, 199. Madness, really great price-performance ratio. That's about 50 euros per person. Concerns, drinks, appetizers, main course, dessert. For 50 euros you can not complain. I think we're going to bump into her now. Viva la vida, viva la Mexico. Guys, all the best. Point allocation. Everyone rates in secret and distributes up to 10 points for the overall performance of the respective host. So dear Duscha, I give you 7 points today. Fair, 7 points. 7 points. 4 times 7, they agree. You should sit down, put on fresh herbal oils, read a little about Tex-Mex cuisine and Mexican food, reduce the card, fresh, crocodile out and just start again. Just think again. 28 points have been collected for the Waldschenke. Thus, Duscha currently occupies third place. Tomorrow is the final day in the Mark Gräflich Bavarian winery. You cook in Swabian. It's casual now, isn't it? Casual or casual, that's the question here. I have to tell you, it was a real shot in the oven.