"Endlich gibt's was auf die Rippen!"🥩🤤 Fabio läuft das Wasser im Mund | 2/2 | Mein Lokal, Dein Lokal

It's like a pigeon's nest here. There are already the next ones that Andi wants to look at the fingers. Whereby actually? With Andreas, I think he stays regional. So onion roasts, salad variations, so just regional, good bourgeois. Full on the twelve, Florian. Duscha and Manni? Wow, fast kickers. Duscha and Manni are practicing in kitchen psychology. So I think today, like Andreas, he's really going for it. He's already had four colleagues in front of him, and now he just wants to beat them. Andi is not the type to beat, but he still wants to get in today and win the weekend. Come who wants to. Yes, hello, there you are. So today is the final day. So you've spoiled me for a week now. Today I will spoil you. Go in now, I'll be right there. Great, thank you very much. See you soon. So, we'll show them today. They were good, but today we'll do it better. Whether the plan works out? First of all, it goes into the good wine cellar. And people, what is the first impression? It's really chic here. It looks really quiet, really cozy. When you come in, it's incredibly cozy. Fresh flowers, the vault of the whole place. You just feel at home. And look at the walls, how they are painted. Yes, it looks really nice, like a wine cellar. How in the world does Fabio get to the wine cellar? But now to the table. Challenger Andi would like to give the official start. Let's go to the final. Servus. Hello. This is my wife Monika. Hello. She will serve you all evening. When husband and wife work together, I know that from my parents. From time to time they like each other. Again and again, more often than not. That's friction. Friction in the family when you can't separate workplaces and home. Diamonds are created under friction and pressure, my dear friend. Ah, here comes the reading material. Does the menu make you hungry for more? My first impression of the menu was very positive. He really cleaned up the appetizers, intermediates. I might have a little improvement suggestion. Make the day menu in such a frame. Because it flutters around somewhere. You don't know where it is. If he were to put a bow in there, that would be quite good. Did you find everything? Ready? Yes. Of course. Order everything up and down, so that Andi can sweat in his kitchen. Okay, thank you. Thank you very much. Now Mark has to show the Bavarian winery that there is potential for victory in it. May I take a look at you? Sure, come in. Hi, hello. What are you doing? I'm preparing the fish soup. It is important that a good, beautiful, refreshing fish flavor comes over. I have a little fat oil in it. Now I have the onions here. I cut the onions. See, Andi can also make small pieces of onion and colleagues without a hoe. That has to be boiled. Wine to dissolve. Do you take a certain variety of white wine or does it really matter? I don't take any. I have my Müller-Turga together in Jabla. What was positive for me, or I was also impressed, that Andreas takes a high-quality white wine for his fish soup and not such a cheap fusel from the 3-liter pool. I now take the wines that I want to drink. That's always my philosophy. Garlic also wants to play along. And something else. I just put the fish on it. Do you actually put the fish on every day? No, but when I get the fish, I make a little fish stock. I always make 2-3 liters in advance. And depending on how you buy it, that usually goes 2-3-4 days. You can then freeze them. It stays for 3 days, right? Yes, in the bucket, in the refrigerator. You do that with fish slices, fresh fish stock. I'll put the carrots in afterwards. Then I always make an old-school flower shape. Then you take the carrot, peel it and then pull it down like this. Looks good. Small, simple tricks. And you have fun on the plate. The guest registers that. Then a saffron comes in. I have it here. It is available ground and in threads. Where do you get your saffron from? Where does it come from? It's available in Italy or the Far East. Saffron is the most expensive spice in the world. And it's not just taste, but you'll see what happens when you put it in a pot. Once gold-yellow, please. Red off. Because not everyone takes that. It's the expensive spice. Very good. The price comes from the fact that you can't pull the coconut flower mechanically. It all has to be done by hand. The scars. That's why it's so expensive. Fish soup without fish would only be soup. What did Andi go into the net? For example, I always do ... I'll take some of the pike perch. I like to take some of the belly flap. Does the pike perch come from the lake or do you have to move somewhere? Because I have to bet almost every fish with the fisherman in the meantime. I also buy the pike perch frozen. But I buy, you can see for yourself, the slightly thicker one. Top quality. Optimal, even if it was freshly frozen. I've just looked at the quality in the shop. It doesn't matter at all. It slowly thaws and cuts down the portions. Perfectly okay. When you thaw it, it's like fresh. That's really it. And that's how you can keep the costs. And that's how you can get a fair price for the guests. It's getting colorful. Green thanks to dill. Red thanks to crayfish. And if it's hot now, my fish comes with it. I'll put it in here. The pieces of fish only need a few minutes of cooking time. Then comes the big basket and Maik's remote diagnosis. Nice plate, fresh herbs. And what do you say to that? Beautiful. That's what I was looking for. I'll get that to eat now. Clean kitchen, great craftsmanship. I'm just looking forward to my fish soup. Swabian cuisine from Lake Constance without a hitch. The appetizers run into the Bavarian winery. Manni is already looking forward to it. His homemade clear fish soup is ready to be spooned out. Fabio also spoons a curry foam soup with deep-sea crabs. As before, Maik also tests Duscha, the homemade maultäschle with chanterelles. And Florian's choice, shrimp fried in olive oil for 13.80 euros. The shrimp, that seems expensive now. And they're little shit. But the things cost money. And you have to ask for money. Otherwise it's an exchange rate. But today it's about a completely different hard currency. Points, points and more points. Manni, what are the chances? The fish soup is super delicious. You now have the aroma of dill, saffron, fennel and onion. And of course a little fish flavor. If I had anything to criticize at all, I would maybe cut the pieces of fish relatively equal. For this reason, because of the cooking stage. A white fish like zander, for example, it takes a little longer than the salmon. He put everything in at once. Differently large pieces. Accordingly, the cooking point was a little different. But otherwise super delicious. Tastes really fresh. He also prepares all the menus. I would order again at any time. That's whining at a high level, what he himself is now pushing after. Everything is fresh, tastes good to him. Praise from the star chef. Then it goes on with Fabio. Is the curry foam soup also a dream? I think it's really good. It has a beautiful color, really yellow. As you know curry, the taste is spicy, not too hot. But if you eat several spoons in a row, then you notice it in the back of your throat. I like my soup very much. Tastes like you know it from curry. The German variant, of course, is not the original. But it fit, 3 crabs were good in taste. All in all very great. If you want to be a little more original today, then you work more like the Thai with a curry paste, with coconut milk, with lemongrass. With these fresh aromas. I would have been happy. This is a kind of soup I would like to have the bread with it. In any case, a great starter. I would order it again. Mega great, I like it. What's going on, shower? Mauthäschle etwa zäh? And what about Florian? So, my friends, you are still on it. How does it taste at the beginning? Yes, Andreas, I have to tell you, that was a real shot in the oven. Oops. What? What went wrong with the shrimp? It was fun, of course. I just saw it on the plate. Did you doubt it? No, I just saw it on the plate. I just wanted to say, I ate everything. But the look, right? Herbs, super. Garlic, oil. The shrimp were super short-fried. So perfect, as they should be, just perfect. I just threw it in for a moment and brought it straight to the table. It's pretty dangerous, because the olive oil is still hot when it comes to the table. That means it's very difficult to hit it at all. They were really glassy and great. You have to be careful, especially with such small shits. They tend to be fried right through. The only thing I think is a shame is the bread. It's TK bread, which you can order again at any time. It's okay, thank you. For the TK bread, I bake it myself. And I have a baker across the street. That means you get half-baked, right? I get half-baked. Maybe we have to find another side. With bread, the air is up, right? Certainly given. Yes, with me, the Maltaschen, they were super delicious. Nicely served, nice to the eye. You really tasted the herbs Only with the dough now, I'm not sure. Because if you bite on it, it tastes slimy. It doesn't have such a bite. The dough is great. It's baked on the spot. She claimed that the dough tastes slimy. I don't think she's ever made it herself or eaten it. So if the dough is soft and the filling gives it all, then they're really fresh. So with the Fifferlings, they taste great. You can tell that they're fresh. Only here, the two different colors, I didn't like that on the plate. When I saw the dark Fifferlings on my plate, my first thought was, aren't they fresh? We're not talking about a coating. Mushrooms don't go through a washing machine or get a uniform coating. It's a natural product that grows and can't look uniform. Some are in a frame. And the others, I fried them with the Maltaschen. They're fried in butter. And I use them as color dabs, so it's not gray in gray. Then I put them on top. So you put the slightly fried mushrooms aside. Who doesn't know their place? And that's the result now. Enjoy your meal. Thank you. After the appetizer, it's time for the main course. And the guests are already ready. Now we're making Rumpsteak Strindberg with the potato roast. Onions and mustard. Let's see how he does it. I love it. It's been a long time. Let's start with the roast, because it takes a while. First, the raw potato is rubbed off. Then the quiet Andi puts pressure on it. That's how roasts work. Press the water and the egg out. I'll put it in here. Is that a normal portion? No, that's a normal roast. It goes together a little later. That's a normal roast. That's a Fabio-style roast. That's how I like it. You understood me the last few days. Finally there's something on the ribs. His roast is bigger than ours. We also have TK's roasts. He makes his fresh. That means he portions them as he wants. I think that's good. Especially such a large portion is a nice addition. I think it's nice how Fabio comments on it. But there's no reflection on your own shop. Now we can prepare the Strindberg. That's a rump steak. I just repaired it. That looks juicy. That looks good. I'll cut it down here. It should have 180 grams. You'll get that. I'll put 20 grams more on it. Absolute acceptance. Let's see. Exactly. Or 30 grams more. There he really got one out. Of course it's not so economical now. But it'll be good. Like mustard with the Strindberg. It's a must in the recipe. It looks like Dijon mustard. It's not the original Dijon mustard. But it looks like Dijon mustard. It's from France. It's a spicier mustard. Do you want to try it? I'd like to. Do you have a spoon? Let's go in. It's not so spicy. Nice structure. When you bite on it, it's fine. I'll put it right on here. With your magic wand. That's quite a portion. That's not enough. Okay. In my dish there was onion in every component. Both in the rump steak and in the vegetables. There was also onion on the meat. I don't mind. It's a nice ingredient. So, steak, mustard, onion, a bit of flour, and now fry it. What's the flour for? The onions won't stick to it. It'll give it a nice crust. The double-decker can now develop delicious roast aromas and squeeze out the competition. Is the Strindberg a traditional Argentinian rump steak? No, Strindberg is just the garnish. You can do that with beef fillet. If I write it down, you can do it with pork back. It's just the garnish. The mustard and the onions. Get out of the pan and just chill. You have to have steak. Why? You put the meat under salamander, then the meat can rest. The meat juice stays in the meat and it's super juicy. I'd like to have this steak now. I hope it's as good as the starter. That everything worked out. I don't have any big... I forgot some of the other things I normally do, but it was still good. Now I feel like I haven't forgotten anything. Well then, toy, toy, toy, main course. I wish you a good appetite. If you need anything else, just let me know. Thank you. But I can't wait any longer. The colorful vegetable plate of the season goes to Florian. There it is Fabio's Rundsteak Strindberg with Rösti and colorful vegetables. A Swabian fried onion on homemade spaetzle should please Duscha. And Manni is testing a pike perch fillet with crabs, mushrooms and parsley potatoes. With the vegetables you could say it's a bit expensive, but it's all freshly made, freshly blanched, toned. Okay, the one with the biggest hunger will be reported first. Fabio, how is the Strindberg? The meat, I ordered it in English. It tastes really good. It melts in my mouth. That's exactly how I wanted it. The onion crust, not as dominant as I imagined it to be. I only saw the many onions. I was there when it was cooked. At first I was afraid, okay, will I overwhelm myself now? But with the mustard, really harmonious. I think it tastes really good. Please. The crust was perfect. It was super soft. You could cut through it well. The crusts are often hard. It wasn't the case at all. It was really spicy. I could have eaten the whole thing. Then the potato rösti. It tastes like a potato rösti has to taste. You can see it here in the pan, nicely burnt. The potato taste is nice and intense. I can't eat vegetables that I don't eat so often because I don't like it. But this dish was just perfect. It's real here. You wait for gourmet all day. And then you do it. Fabio, you are the future. You pull through in your shop. What kind of vegetables do you have on it? I don't see it that way at all. I have a mixed vegetable plate here. There's fennel on it, beans, celery, carrots, tomatoes, cauliflower. A really colorful mixture. It's well cooked. The vegetables are crispy. It's well seasoned. A little salt, a little pepper. And of course, what makes a great spice is the hollandaise sauce. The hollandaise sauce is perfect and really goes well with it. And what I also think is good is that it has something on the menu. Because this vegetarian or we can also make a vegan dish that comes with a family or with several people. The mashed potatoes are spicy. The potatoes are on point. And I love it when it's a little bit just seasoned. Let's continue with the lady of the round. Duscha, what does the plate analysis say? My onion roast. That's how I imagined it how I got it. The meat, I ordered it medium well. So not bloody. He brought me to the point how I wanted it. Very tender, fine taste. You can see, it's good quality. Everything went well. The meat was tender. The onions were properly roasted. Not too dark. Golden yellow color. The spaetzle were fluffy with a slight buttery taste. Through the press there are short drops. And then you actually call them buttons. So my dish, I'm super satisfied. We want to hear that. Now we're at the main course. Is everything all right with you? Everything's fine. I might have two little things. Auweia. Andi obviously has no idea what Sternekoch Manni could be missing. Now I have the feeling I haven't forgotten anything. The pike perch. I don't know if you forgot. A little bit of salt. A little bit of pepper. I don't know if you forgot. A little bit of salt. It tastes relatively neutral. Yes, I forgot the salt. Yes, I really forgot. It's different than normal. Yes, I just forgot. The tension is just there. And now he forgot the salt. It can happen. It's not that bad. Better than over-seasoning. Because you can always season yourself. So, he's super fair. Pike perch. You can see that even if you have a frozen fish and treat it optimally and fry it properly, that's thanks to the fact that the fish is still glassy. Just perfect. Great. When you deal with TK fish, you see a master at the stove. Absolutely great. Really delicious Dutch. But I think it's a bit of a shame because I have a lot of olive oil and a fatty Dutch. You don't need twice as much fat. For economic reasons, he can completely do without the Dutch. I think Andreas is now ... A stone has fallen from his heart. A whole brick has fallen from his heart. The eyes really shone. I'm happy for him. Because he was relatively tense and nervous today. Heiligsblechle. Made two courses and earned a lot of praise. But that doesn't mean that everything slips with the dessert now. Hello, Andi. Yes, hello. Can I come in to you? Yes, of course. What are you doing? I'm making an apple roll. Very fresh? I've always been interested in that. The acquaintance Duscha takes friction lessons. Lime zest and juice bring the fresh kick. And Mike also has something of it. The raisins are funny. For the lime juice there is a shot of cognac and rum. And then Mike's new favorite tool comes into play. Now we take the part again and rub it in here first. What kind of apple is that? I prefer Boscopp apple. And why Boscopp apple? It's nice to cook. It also has a nice acid. Now we need a little sugar. Try it yourself. Is it sugar? Dessert student Duscha is from the socks. Andi shows himself from a completely new side. Andi works his kitchen all by himself. It is particularly happy when the guests come in. That's exciting. The little stripes are almost apple-like and the big leaves give more body. That's great. You know what, Andi? I'm glad I ordered this. Because I see how you do it. That must be super delicious. Now I add a little cinnamon. Ah, okay. He mixed it in. That means that he knows his craft. Let's leave that for 2-3 hours. Okay. I'll put it over here. I've already prepared something. Yes, a man with a wide view. Very good, Mr. Chef. It looks different. Is there juice in it? No, Andi doesn't have a long rolling pin in his hand. This is the strudel dough. This one is ready. You can do it. If you know where the strudel dough comes from, great. Otherwise do it yourself. Strudel dough is done in 5 minutes. This ensures the calorie surplus. Coat with melted butter. And then? We have semolina rolls and hazelnuts. I mixed them a little. And then the filling has its big appearance. We'll put this on here. What are you doing now? I'll go to the side. And then I'll roll it up. That's very sophisticated. In Andi's one-man kitchen, efficiency is paramount. After all, part-time assistant Duscha only helps by exception. He's also at a place where there's a lot going on. You have to help each other. That's why you go to the baker, get the dough, wrap it up. I think it's okay. I'm looking forward to your delicious apple strudel. See you later. Does the competition still have room in their bellies? Fabio wants to inhale a classic crème brûlée. A few vitamins are also included. She thought the preparation was great. Duscha scores. Florian's sweet finish is a mousse au chocolat with fruit accompaniment. Manni doesn't get tired of it. He has chosen the three kinds of dessert variations. Simple dishes, no question, but all homemade. I wish you a good appetite. Thank you very much. Last day, last dish. Let's do it. Enjoy your meal. Let it crack. Especially later, also with the points. Florian, how do you like it? Here's my mousse au chocolat. It's really very creamy. You can see that the cream has been really lifted down and not stirred in. Very pleasant taste. Tender, bitter chocolate. It's really delicious. The mousse au chocolat tastes really delicious, fluffy. The cream has been lifted down and the nuts look great. And with the powdered sugar and the fruits, actually brilliant. Did he just say brilliant? We would like to have three more of this variety. Oh, Florian isn't finished yet. Yes, please. For this 7.50 euros, I would order again immediately. Taste top. And I think it looks great too. Manfred, how do you like it? I can only agree with you I don't need to repeat the whole thing. Then I have mango sorbet. That's a touch too sweet for me. So I'm not sure if the mango sorbet was bought or he made it himself. If he made it himself, he put way too much sugar in it. It was just sweet and hardly a mango taste. Then I have a creme brulee with cut strawberries and a blueberry. The panna cotta and the consistency is good. Nicely flamed. You can't say more about the fruits. I promised myself I was with the panna cotta. Panna cotta is something completely different than a creme brulee. Panna cotta is stuffed cream. Of course, classic creme brulee with vanilla. It's covered with sugar. It's great that he corrects himself. He's a really great guy. Fruits as a garnish. It was perfect. The combination of three for 8.50 is perfectly justified. Our chicken in this round with creme brulee. How do you like it? Manfred, you explained it. It's very reflective for me. Fabio and his role. Thank you, Manfred. Great. A light vanilla flavor. The caramel on top is nice and crunchy. When you bite on it, it crunches in your mouth. I don't know if you can see it, but it's a little brown sugar. It has an extra effect in the mouth, but it doesn't make it too sweet. It rounds the mild taste of the vanilla. With fresh fruits, strawberries, mango, blueberries, a lot of sage. Very inviting. For 7.50, I can recommend it. I would order it again. The youth, so focused on the matter. That's why Fabio didn't let go of one more judgment. Yes, Dusha. Apple strudel. How is it? Apple strudel. I was in the kitchen with Andi and helped him with the preparation. He makes the filling completely fresh. You can also taste that the filling is fresh. You can also taste the roasted nuts that he put in there. Ah, that's cool. The nut flavor fits great in there. A hint of rum. The cognac doesn't come out but it's well done. And the apple tastes like apple. The apple tastes like apple. The margravely Bavarian winery has the coarsest behind it. Now the challenger Andi only has to serve numbers. I hope you enjoyed it and you liked it. Yes, much more. I'll call you later, okay? Bye. Upgraded Swabian cuisine from Lake Constance. What about the price-performance ratio? Three courses for four people. Duscha, where are we now? Yes, the amount is 227,40 Euro. You can't say anything about that. Yes, he did a lot himself. And I think the quality was great. Yes, the quality was okay. So you can't say anything. I would say, Weinstube, that was the grand finale. Andi really got you out of there. Hopefully the competition also saw it that way. So let it crack. Here are your points. Fabio, will you start? I give Andreas and the Bavarian Weinstube 10 points. 9 points. 8 points. Heidenay, all attention. With a whopping 35 points, Andi's Weinstube overtakes top chef Manni. Now Maik's points have to decide. They almost brought Lake Constance to overcooking. The start was made by star chef Manni and his casale. A lot of respect from me to you. You've been playing the big piano for years. But you know what's even cooler? That you've remained such a normal, great guy. Who can criticize at eye level. Never became low-key, but was simply more of a counsellor and adviser. And now watch out for me. Full score. On day two, thanks to Fabio, the post office went down in the old post office. What's in it for the youngest of the group? Incredibly nice, sympathetic young man. Nice parents, great. Old-fashioned, no question. Maybe a little too old-fashioned. You can just get a little more modern. Don't be angry. Half of 10 are 5 points. Because you just have to do a little more. Okay? The Buffalo Steakhouse is best reached via Zeppelin. Does Mike fly to Florian's meat and fish kitchen? Great concept. Has everything on hand and foot. Corner data class. My food was great. I really liked it. I actually like the place too. At first I thought, difficult, difficult. No, now I see it as an event location. Sensational. The food, when the contestants were there, yes, we forgot a little something. I noticed that too. At eye level, never angry. Really nice. Great colleague. Driving at that level at that age and being such a person. Top. So 10 points. Still work on fine-tuning. Duscha's Waldschenke Mexican Steakhouse exceeds kitchen limits, but does that also bring points? The concept is difficult to understand. Waldschenke, old name in the forest. Then it says Mexican. That's confusing, I have to say. Then comes the exotic meat. I'm not a fan of it. My dish was real. Too easy. Please get more out of the whole thing. Today, unfortunately, it was only enough for 5 points. But you were a great person and mega pleasant all week. Andi's Mark Räflich-Badische Weinstube still leads. Mike's points could change that again now. I was very happy that at the weekend finally something typical, local comes to the table. And when I was eating with you, what did I get? Great meal. I really enjoyed it. And as a host you were also a bomb. Yes, my dear. You deserve 10 points. Congratulations. The calculator is smoking. Add Mike's points once and the winner is No. 1 for Andi and his Weinstube.