Herrgotts B'scheißerle im großen Stil! 😍 Was bekommt der Profi bloß? | 1/2 | Mein Lokal, Dein Lokal

One more to go. Andi wants to decide the local battle with Maultaschen, Spätzle and Co. Final day in the Bavarian winery. I'm also happy that we have something really local here at the end of the week. But does Andi let the competition simmer so easily in front of him? I might have two little things. Nerve war. I have to tell you, this was a real shot in the oven. What? Sink the competition once. Five gastronomers are dueling on Lake Constance. Mexico's Mishmash Queen Dusha couldn't sweep Manis Casala off the throne yesterday. 33 points are to be topped. On day five, it's back to Mersburg, to the north bank of Lake Constance. Before Mike gives up his points today, he wants to see performance again. So, a great week, right? And now, big final day, it goes to Andreas. And that fits into the winery. Of course, I hope for a really good quality of the wine, because that's part of it. And a correspondingly adapted menu. A little bit with specialties that just fit into the region. Which also goes well with a glass of white wine, for example. Flammkuchen maybe, a little bit of Alsace from France. But paired with things from the region. That's my wish. I'll see what comes out of it. Andi's Bavarian winery is located in the old town, right across from the port. And not just since yesterday. Our restaurant has been around for 23 years. We actually wanted to do a wine sale here, as a small fixed building. And then it just got a little more and more. In the meantime, I now have a normal menu. Swabian cuisine with a statement. Even as a mini-Andi, the native of Mersburg was aware that he would not become a cowboy or pilot. My parents already had a gastronomic business. I came home from school and cooked or tried to cook. I'll probably cook until I fall over in front of the stove and die. But only Maik is supposed to fall over here. And with enthusiasm. That looks nice, doesn't it? And inside there is also something, no, someone nice to discover. Andi's wife Moni. Hello, hello. Who do we have here? Moni. I haven't met you yet, but I've been watching Andreas. For 4 days. Is he there? Right, I'll get him quickly. Oh my God, she's cute. Hello, nice to meet you. Nice to have you here. Yes, I'm happy too. And now finally not just going to eat, but being a host. Yes. So a little nervousness is there now. That's always something different. When you're on it yourself, everything is different. Then I'd say I'll grab him and we'll take a look at it. First of all, a little sightseeing tour. It stretches into the length, spatially. Comfortable, that's a completely different style. Absolutely fine, everything made of high quality. So nice. It's just very nice when you invite us. How many seats do you have? That's about 40 seats. We've already had 50 in there, on birthdays or something. I think it's very important that you always have to do a gastronomy, where the locals come from. Because vacation and everything is important and should come. But a local must also come. We have holidaymakers who have been coming for 10, 15 years. Every year to Meersburg. And then also to me for food. And here only one kitchen from the region fits. It's not Le Petit France or something like that. There are 100% original things. Food, good action. You like to cook, I don't yet. I'll move around, then we'll go to your kitchen. That's how you do it. Moni has the say in the guest room. Andi's territory is behind the scenes and measures an average of 20 square meters. What does our professional say about the kitchen? The kitchen is great. Take a look at this. It's small and fine, I'd say. Looks great. Here I make a few Maltaschen with Tüffeling. The Swabian Maltasche. Do you know what it's called originally? Tell me. The monks have the meat... Because they could hide something? Exactly. Where they weren't allowed to eat meat, they hid it. How do you say that? To piss off the Lord God. Very funny. Andi is, of course, open and honest. He just made an innocent onion thing. Even Maik is amazed. Oh, that's funny. I do that. And if you can deal with it, it's perfect. Look, I'll do it here. Ah, great. And I've learned something again. And then you have the most beautiful things here. It's cool now, isn't it? In a big production or something, if you have to step on the gas, you're happy about something like that. Absolutely. The sautéed onion and the Tüffeling with port wine are just a side role. And then comes the star. That's what a bread looks like. It has to be really cold. You have to imagine that. With a butcher, a big cutter. Yes, put the meat in. Put the meat in. Add ice. So that it stays nice and cold and cool. So that the protein doesn't just... So that nothing happens. The mashed mass of meat, bacon and spices gets company. We're going to add a little bit of cream and chopped chives. But shouldn't Andy Mike cook something? Okay, it was just a stirring moment. The chef takes over again. That means I get the portions really fresh. They're usually portioned now. Then frozen on a sheet. That's a nice tip for at home. Not fresh in a can. Then they press together. Lay flat on a sheet, freeze. It's like lubricating a chair, only in XXL. You can buy frozen dough ready-made. You can do it yourself, of course. That's how you do it in the old-fashioned way. Not in the small style, but in the big style. Then many small ones are made from a single roll. Now everyone wonders what's up with this mass. Doesn't it run out when you put it in boiling water? No, it doesn't run out. As soon as it gets into the broth or hot salted water, it closes and clogs. I'll go out to your wife and look for a nice place. I hope I get a good glass of white wine. You'll get that. Then I'll leave you alone now. End of sport. Andi lowers his pockets. But hopefully no points. He makes a little peppermint a la creme. That means reduced with cream. What else can go wrong? Cook too long. The pasta could be in a consistency that no one wants. As I always do. Mike is supposed to try it. I hope he likes it. It's better. After all, it's about extra points that can decide everything. And a nice glass of Grauburgundy. That's important too. Very important. Nice and full-bodied, fitting for the mouth. Do you share? Of course I do. I can try a second one. The meat sprays from the outside. Stops immediately. And then brushed shortly. What else do you have there? A la creme. And then I have a bit of hollandaise. A bit of butter flavor. It's homemade, by the way. I see that right away. Great. First of all, a down-to-earth kitchen. Craft. Sounds good. But what if it doesn't taste good? Take a deep breath, Andy. What does the top chef say? I like it very much. I also like the reduced. The filling with the bread, great. Great quality. Noodle dough, I know, you can buy them everywhere. They are really clean. You usually get it at the bakery. I think it's okay. Hook for me behind it. Then you come around the corner Great. If you do that in the combination now on the final day, I would say you are fully involved. Don't put too much in now. We still have to do a little something. A sip is still possible. I am also happy that we have something really local at the end of the week. Local, regional. He said it tasted pretty good. And points, 9, 10. Full score at best. Let's see. What an incredible beautiful week. Remember Bodensee once. You can take a vacation there. By the way, culinaryly great. Here in the winery at the end. Great food, great wine, great people. Very nice. I think I explained everything on point. These are the Maultäschle that I wish for when I go to eat. Okay, I'm not a priest. You would have to be closed It was very, very tasty.