SEMMELKNÖDEL-CARPACCIO: Gratwanderung zwischen Tradition & Moderne?🤔 | 2/2 | Mein Lokal, Dein Lokal

The pro goes, the competitors Daniel and Christian are already in the starting holes. Hello, I'm Daniel. Christian, hello. And Georg is also curious about what will happen to him this week. First of all, Thea, the only woman of the round. Hello, I'm Thea. I'm totally excited. I hope something Bavarian. I love Bavarian. That's a great thing. Let's surprise ourselves, right? Let's do that. There's a surprise for sure. Because Muck's guests don't know yet, in which historic walls they will eat today. Hello, hello. Welcome to the oldest inn in the world. Wow, great. That's the house number. Oldest inn. You can screw the house number away. You can only write oldest inn, right? So, my dear, take a look. I'll be right with you. Let's see what's going on here. So, 40 points to get today. I think at least 36. That will pay off. Oh. Oh, wow. The first impression seems to be true. Apparently, the ambience is worthy of an inn dino. In the middle of Bavaria. In the middle of Bavaria, only the lamps were new. It's a bit of a modern touch. I really liked it. Did you notice that there was a clock hanging in the back? Yes, indeed. That's the oldest inn. You can't get a better train bed than a 360-year-old tradition. I think it's great. I think it looks good. Yes, I would too. I would 100% play with it. Great for marketing. But to win, it takes more than marketing. It takes a truly historic economic performance, including perfect service. May I briefly introduce you to the Viola? This is the condition that will guide you through the evening. But Viola's charming smile can't prevent the competitors from falling into the first attack area that is offered to them. In this case, the beer prices. 4 euros for half a liter of beer is already brave in the Regensburger Umland. For half a liter of beer, 4 euros, is completely normal for me. Apparently not for the Bavarians. What do you have to say about your defense, Muck? You also have to calculate on your own so that you can pay your employees properly, because the wages in our industry are much too low anyway. Most of our guests don't have a problem with that either. They are willing to invest a lot of money in a good product. Muck therefore rejects a beer price break. But the competitors remain on a confrontation course. In the kitchen, Daniel comes to the point without hesitation. How are you doing? Have you already done something on the subject of offspring? Daniel comes to me with such a question. Dude, you're in the generation house. This is a compulsory program. I would say 3 children are enough. But we'll just see if they actually take over the nursery. Accordingly, if they want to become officials, they should become officials. If they want to do nursery, I'll be happy to support them. But I have nothing against me going into retirement so that I can have an army holiday at Christmas. I think that's a lot of work that you can do besides the job that you raise your children and that they still feel like doing it. And to play the role of host in the village, it's a shame that it doesn't happen that often anymore. But they're obviously doing pretty well here. We're going to make a semmelknödel dough for the semmelknödel carpaccio. Carpaccio from the semmelknödel, mega. Warm milk comes in here with the cut semmel. Then we have a little salt, pepper, nutmeg here. You can also add that right away. Completely handmade semmelknödel. With her recipe, Karin wraps dough and competitors around her fingers. The love for craftsmanship that Karin is showing us. It's like a sandbox game. There's nothing better. You can see that it is made fresh. Regional products from the egg or semmel are all there. And I think she did a great job. You just have to let it cool down properly for a day so that it can be cut easily. Otherwise it falls apart and doesn't look nice. You're an old host. Do you also have original, old recipes that go on from generation to generation? There are quite a few of that kind. The apple strudel recipe, which my mother-in-law always likes to use so much. It's been here in the house for ages. The Böffler-Mott recipe. This is a kind of Bavarian ancestor of sauerbraten. It's over 200 years old. You put a lot of effort into it. That the construct underneath, which is the oldest saucepan in the world, really pulls through. I think that's great. I'm speechless. I'm whistling at modernity. We have to wait a quarter of an hour until the liquid has completely distributed in here. So that there's a nice homogeneous mass. Then we'll continue at this station. Rudolf, you've prepared something for us. I've prepared something for you. Come on. Come with me. For her semmelknödel Carpaccio, Karin has shaped the ready-made dough into a roll. It's actually just a cling film in here. Do you cut it with the machine? Yes. This is my favorite cutting machine. It's over 40 years old now. Dear people out there, this is what the machine can look like after 40 years. That's quality. With a Carpaccio, the slices have to be very thin. And look, the dough is holding up. It's nice and thick right now. It's about a millimeter. That's enough. If you can marinate it well, it will absorb quickly. That's great. That's what we want to see. Tradition, but still a modern touch with a great plate. It doesn't always have to be so traditional. We're still very young. We have a lot of weddings here. You can adapt to the modern tastes. Whether the transition between tradition and modernity succeeds will be shown at the table. Let's do the marinade. What are you doing? This is mustard, sweet mustard. It's just a mixture of salt and pepper, a little bit of brandy vinegar, vegetable oil and sour cherry juice. The sweetness over the cherry juice, I find that exciting too. Not with sugar, not with honey, but over the cherry juice. In addition to the sweetness, the cherry juice also gives the marinade a little color. The eye is finally there. Is that done now? That's pretty much done. Cool. We look forward to eating. Have fun. It's getting serious in the inn. The first course is rolling. Here we go. Thea gets the beef broth with homemade liver dumplings. Daniel also starts liquid with a bear leek cream soup. The semolina dumpling carpaccio ends up with Georg. And Christian fishes for the homemade salmon with bear leek cream cheese. Everything under 6 euros, that's very cheap. It's also quality, it's handmade, you can see that. Daniel and you, you had your soup in traditional plates. Christian and I had beautiful, modern plates. The traditional and the modern together. It didn't bother us. Fine for me. But much more important than the dishes is what's on it. Do the appetizers in the oldest inn in the world meet today's expectations? I have the homemade salmon. You can see that it is very well pulled through. It has no pink core in it. It doesn't look like it was bought. I'll say it now. I have a cherry herb dip. It's homemade. It tastes really good. Salad, I don't know if it slipped in between or didn't belong to it. A bit of arugula, a touch. Makes color. You could have let it out. You can close your eyes. Come on, wave. It's really wonderful. It has a very good taste. Italo hostess Thea is used to light appetizers. Can the bold broth score with her? My beef broth tastes very good. There's a really good, strong taste in it. Fresh vegetables. I think he made it himself. Look at the consistency. It's very soft. Not dry, very juicy. I personally wouldn't need 2 dumplings. I would reach a small dumpling. But it's a good big portion. You are so welcome in Bavaria. With a dumpling, they breathe through their nose. The boys. When Sepp comes, half a beer and a dumpling, then he says, dance. Let's see what Georg says. Because he has already in star houses cooked all over the world. I have the semmelknödelkabascho. Served, very nice. And then the salad in the middle. Where not just a colorful salad was made. There are more microgreens. A little carrot. Something more colorful. Which fits well and supports the taste. Then we have the paprika brunoise. Which also fits great. Because it adds a little fruitiness. Do you taste the fruity note? Do you know what it is? It's a raspberry vinegar. No wonder. Sour cherries. I thought it was great. It also adds a fruity note. After you said it was sour cherries. I had to do it twice. The hosts may receive Daniel's criticism in person. My bear leaf cream soup is nice and sour. But also nutritious. The taste is already there. You can already taste the spices from the bear leaf. The soup already has a real punch. The nice thing about the bear leaf, you can feed it until the doctor comes. You don't smell out of your mouth anymore. Like a normal garlic. But it has this garlic taste. You can feed it in there. You can treasure it in the evening. It's really strong. I came with a sober stomach. And a hot hunger. And this is real bread. Nothing for portion-deficient thin bread. Bora, what? You must not forget that people come to us and do a lot of sports. When they come to us for dinner, they usually have a lot of coal steam. You can make the portion bigger and stronger. As a chef, you usually try a spoon. And to eat such a complete soup plate, of course, attracts the palate much more intensely than a small spoon. Therefore, you may have to eat a complete portion with such soups. And then to know if it fits or not. I think so too. And I have to say, in such a kind of gastronomy, you don't eat 5 or 6 courses. You eat a starter and a main course. And if you're still good at it, a stew or something. I would eat 2 courses for half. Maybe the other half 3 courses. Then the soup can be a little more. Then we say thank you for the feedback. And then we'll see you at the main course. Great, we look forward to it. Muck and Karin employ a total of 18 employees. But the boss takes over the main course again. This time under the strict observation of Thea and Georg. Is that fried pork? This is a relatively new, gentle preparation method. You prepare the things beforehand. Then you portion it. You vacuum it in. Then you make it warm in portions. Very, very slowly. So that it is totally gentle. The meat stays tender forever. And above all, I have a relatively precise view of what I actually sell in terms of quantities. And how much I can still offer from the dish. I would have never expected to use this method today. If I want to go to a Bavarian restaurant, then I just want a roast, I want a bun, I want a good schnitzel. And that shouldn't be this schnicki-schnacki. That's not schnicki-schnacki. That's 800 seats. That you resort to the most modern technology, my dear Thea. And the number of employees shrinks in the gastronomy. We're just making a very simple onion roast. One of the most popular Bavarian dishes. This is just a piece of beef tenderloin. Karin pre-portioned and welded the meat. This is cut, this is vacuumed. Of course, this is also an advantage, because it can then ripen a little more in the vacuum. Even if it arrives a little too fresh, it is simply a dish later. The onion roast roast is a Wirtzhaus classic and also a permanent burner with the Röhrls. Exactly. Let's just add a little salt and a little pepper. Ah, the red is the pepper. Right. We add pepper afterwards so that it doesn't burn. And that's how you taste your own taste of meat better. You can already see that she really knows what she's doing. She doesn't just say, I'll send you something out now. She really knows every single step. We're just going to make a few more fresh onions. We have a spice mixture over here. This is a bit of frozen, dried celery. This is freshly cut onions. They are then salted. Then a little water is added. You have to squeeze it out very hard, because if you have too much water in there, the frying pan explodes. That's not so much fun. Okay. Stir briefly. Otherwise, they actually stick together and then they don't look nice anymore. Why doesn't he do it in the pan, if I may ask? I have different temperatures here on the stove, depending on how hot it is. That means I can calculate it to zero. Okay. How long do things take? Here you need an even temperature. You make them in the deep-fryer or in a pot with a lot of oil. What Dieter means there, I think, are simply sweated or smeared onions. I think she's confusing something now. Or she hasn't eaten onion roast yet. And there are also fried potatoes. These, too, are hardly imaginable from a traditional restaurant. How many servings of fried potatoes have you made so far? To be honest, we don't eat fried potatoes like that. We eat potato salad like the world champions. We need 120 kilos of it a week when it comes up. Of course, onions are also part of the fried potatoes. But this time Thea apparently has no objections. It looks delicious. We want to bite right in. Thea and Georg probably think so too. Mm. Very good. The meat is still missing. Karin cuts the bread briefly on both sides. And the result can be seen. Or? Thank you. It was a completely new impression for me in the Bavarian cuisine. Great. Thank you. We'll let him taste it. Enjoy your meal. Thank you very much. Bye. The competition draws to the table and the meat still in the wood oven. Traditional Bavarian cuisine. I imagined it to be a frying, cutting plate. I was surprised that you work so modernly. This is where you use the top gastronomy. Then you come out here to the Muck. The Muck is already here in the direction of the Stiebitzen gastronomy. I'm on a high-tech trip. Whether the top gastronomer Muck also sticks to the golden plate is not least dependent on the main course. Enjoy your meal. Thank you. Thea tests the pork roast with potato dumplings. Georg takes the fried calf liver slices to the breast. The Frietzen schnitzel is Daniel's first choice. And Christian is looking forward to the onion roast. These are good prices. They are not overpriced, but also not gifted. Is it good? Very good. Enjoy your meal. Now we are curious whether Daniel is just as excited about his Frietzen schnitzel as Maik was before. I have to say, for me, super golden brown crust. Panade, sensational. You can really tell that it was baked in the pan in clarified butter. And didn't end up in the frying pan. The meat is still very juicy in the middle. Nice and glassy. The potato salad is certainly not out of the bucket. Yes, quite rough, right? It has a really nice, healthy acidity. The potatoes are absolutely top from the point of view of cooking. So not mushy. It goes very well with the schnitzel. That's a really, really round main course. I'm happy. Simple, traditional, Bavarian, good. Yes, it's great. Daniel likes it, he likes it. Great assessment. A schnitzel can just make you happy, I always say. And what can your roast roast, Christian? I have the onion roast here. You can see, I've already put a lot of effort into it. Because it's really, really good. Oh, great roast. Top medium. Super. The meat is super tender. The surface is really nice and crispy. That means the pores are directly closed on both sides. It's not burned or anything. That's exactly the right cooking point. The roasted onions, you can see that too. They don't come out of the can or something. They are really freshly fried. They are also very crispy. The potatoes are really nice. You can see that there are no cut-up remains of salted potatoes. These are really fresh potatoes. You can taste that too. They are really very fresh. The extra sauce again. What wouldn't have been necessary in my eyes, because the meat is already very juicy and the herb butter is on it. But you can see, the sauce is really nice. Really nice consistency. And you can taste that it is also freshly pulled. It's not out of the package or anything. It's really freshly cooked sauce, which really goes well with it. Italian lover Thea hopes for insights into Bavarian cuisine. What would be better than a pork roast with dumplings, if you do it right? In Bavaria, the crust really has to be good. And, of course, tear apart potato dumplings. Also juicy. And there is nothing more. I'm curious how you arrange that. My pork roast tastes great. This is real Bavarian pork roast sauce from Braden von. There is certainly a bit of vegetables, I assume, so that it thickens a bit. It's really one of a kind. The crust is a dream, but it's a bit difficult to eat, because the plate is a bit small. I can't eat very well, because I spill the sauce. I don't even know where I can pick up the sauce with my dumplings, when everything is so full. Too small plates? Maybe the smallest problem, or is Thea making a big deal out of it now? Oh, there's a lot left. But not because he didn't like it, but there's just a little too little space. I put a dumpling on the meat first, so that I could even slide to the other dumpling. You know, we have a lot of hikers, climbers and cyclists who need energy. They want to go home full. Above all, you have to say, the dumplings are definitely not the cheapest, because we're trying to process high-quality goods. For a guest in a Bavarian restaurant, it's difficult to comprehend, when you have a portion like this on the plate, but pay such a price for it. Accordingly, the size has to be a bit right. But the large portion may also be on the large plate. You don't have to look big on a small plate, because it's very, very big. It's a shame, because he actually forgets the fun of eating. I see it a little differently now. You can remember that and say, hey, I'll do it on a bigger plate next time, then I'll have it a little easier. But that I lose my appetite with such a nice roast pork. No, Thea, no, I say there. Continuing with Asian fan Georg, he also ran a louse over the Bavarian liver. The liver tastes really, really good. Potato puree, a dream. Super, super nice and creamy. The sauce with it, where a lot of the acid comes out, which also goes great with the liver. And what inspired me the most, that's a very classic side dish, you don't find it that often anymore. Berlin art. The only thing that was with me today. Aha, here it comes. The liver, I personally, but that's my personal opinion, wanted a little less fat. The liver, when it's through, then it gets a little dry. That's why I added a little sauce. Then it fit nicely. But it was a bit of a shame. Yes, that's the most important thing with the liver. It really belongs razzle-dazzle roasted, cut pretty evenly, milled, immediately into the hot pan. And it always has to be tender inside. Sure, the point is always a topic. So you just have to look if you can optimize that a little more. I think that's fine. So far, it's definitely going really well. And what I like right now, on the first day of the competition, they really organize the kitchen properly. So Wirtzhaus kitchen. And in a traditional Wirtzhaus of course also belongs a traditional dessert. And that's what Muck's mom, Marta, takes care of. Grüß Gott, I'm Georg. Yes, hello, I'm Marta. So to speak, the cornerstone of the whole thing. Correct, yes. Very nice. And we're doing something together today, or what? Apple strudel. Homemade? Homemade, exactly. But not often. So we need 500 grams of flour. The apple strudel is a sweet flour dish and originally from Austria. These are really family recipes. This is a family recipe, yes. Okay. With the Röhrls he has been on the menu for generations. But what happens when you're not there anymore? Georg sounds weird to me, I have to say. I think he meant it really nicely. It's really about tradition and you pass on recipes. Because at some point ... I'm trying to teach young people. Already? Yes, yes. That's important. There's a lot to it. A family recipe should be passed on. Exactly. This also applies to the strudel, but Marta still has the best hand for it. But such a strudel is not necessarily the easiest. Because if it gets too wet, it tears quickly. Right, yes. But he knows his stuff, old Swede. It was really stirred in the food processor first. And then, because it's a traditional dish, he continues to process it by hand, so that it becomes nice and smooth. Then we let it rest for half an hour. Yes, important. Absolutely right and important. You have to let the dough rest. It's a glue that runs through the wheat. And then it just has to relax. And then the dough is easier to process. Because for the strudel the dough has to be very thin. An art in itself. And so that it doesn't tear later when rolling, it is pulled out on a large cloth. First you roll out something with a rolling pin, as I showed you. And then I pull it out a little roughly with my hands. And then you start. At our time they said you can only get married if you can pull a strudel dough so far that you can read the newspaper when it's underneath. Okay, so you had to pull out a strudel dough, and then you were allowed to get married. Something like that. So, then we need a lard. To make it a little more spreadable, I add some normal whipped cream. It's all together. This is knowledge passed on over generations. It's fun. Marta likes to do that. And you can sell this quality. You can ask for an extra euro. In addition to lard and cream, apple strudel, not surprisingly, apples come in. But of course there are also other ingredients. I just have a question. You usually put nuts in an apple strudel, right? Yes. Or raisins. Such things are very difficult in gastronomy. Because there are many guests who have a nut allergy. Many guests don't want raisins. It has really changed there. If you put these old traditional recipes, raisins, nuts, everything in, then you really have too many people who get out. That's why I really do it without anything, just with some sugar, which I now add, and some cinnamon. That's the only thing I put in there. When it comes to dosing, Marta relies entirely on her wrist. Years of experience. Then I hit the ends, left and right, so that the lard does not run out. With the help of the cloth, you can carefully roll up the dough and give it a heat-resistant shape. It is now in the oven at 160 ° C for 40 minutes. Then you can try it. Great. Then I'll go to the restaurant. I'll be happy when it comes out of the oven. Thank you. I always say my beautiful saying, even if it repeats itself over and over again. Often tradition beats modernity. The dessert is the last opportunity for Muck to collect points or to lose. The apple strudel ends up with Daniel. There he is, the strudel. 6.90 for the quality, with ice cream. Christian has ordered the chocolate mousse. And Thea and Georg both take the Zwetschgen Röster. Now I'll get the nice, rectangular, modern plate. But do you think it always goes out like that? The question arises again when the beer garden is full. That's already ... 600 men or so. Is that a real statement to bring out at the apple strudel? Yes. For a traditional economy, the desserts are very elaborate. Do they taste accordingly? I have the chocolate mousse. It is also very nicely served on the plate. I think it's very nice. The mousse has a nice consistency, if you take it apart. It's definitely handmade. It doesn't taste like a package. The chocolate could have been a little sweeter. Maybe a little more chocolate. But I think that's also a matter of taste. The strawberries were nicely marinated. I think they pulled a sauce out of the strawberries. It was a nice ragout. It wasn't roughly put on the plate. Here you have a dessert. That was actually quite right. But now for the apple strudel. You can get it with ice cream, cream and fresh berries. Is the overall package correct here too? I have to say, I am totally satisfied with my dessert. Oma did a sensational job. It was an apple strudel for a long time, which tasted so round. For me, who doesn't like raisins, it was great. Perfect. Now we see exactly and experience exactly what Marta told us. There are so many people who don't like raisins or don't tolerate nuts. Here we have a candidate who celebrates that. The dough is really, really delicious. Very thin. With the ice cream, there is also a homemade crunch underneath. So everything in all, I am very satisfied with my dessert. And I am sure that this is again a recipe that came from the generations. It was passed on to me. It would be a shame if we didn't do that. Georg and Thea's Zwetschgenröster is still missing. A kind of plum compote. There is also a ball of ice cream here. What fascinates me about the whole thing is simply because it is kept very, very simple. You have beautiful Zwetschgen, which are really nice and fresh. You notice that because they have a bit of a bite and consistency. So not just boiled. Then the ice cream, the little crisp. Wonderful dessert. Fresh, especially in summer when it's warm outside. You don't want to eat too hard. I think that's a great thing. What about you? I think it's great. Without much cutting, beautiful plums, good vanilla ice cream. We don't need that. You can see it again. It can be that simple. Tip top. My oracle says strong start of the week. Whether the sweet oracle fits depends not least on the price-performance ratio. So, my dear, we did it for today. Now you get an espresso on the house. Thank you very much. And I have the bill for you. The beer price was too high for the competitors at first. So the bill could be a bottleneck. Let's see if there's a bad awakening. Here we are at a sum of 136.90 euros. We now have drinks for just under 30 euros. And the meals are good 100 euros. 25 euros for everyone. That's a great price. I think the price-performance ratio is great. I think there has to be something on it. But it's a family business for many generations. You can maybe say it a little differently. We're in their country. It has good quality, large portions. The price-performance ratio was fine for me. We also actively participate in the monument protection with our visit. The Muck pointed that out to us again. Some of the revenue also goes to monument protection. So, family. Strength for tomorrow. And the conclusion of the hosts? In the end, I'm totally satisfied with what came out of the kitchen. And what I've heard from the guests in between. Or from our colleagues. Overall, I think we can be really satisfied. Great hosts, Karin and Muck, I have to say. And I would say, really well done. There was a lot of praise and little criticism for the oldest guest house in the world. But how well the mixture of old and new really gets along with the competition, is now revealed. So, dear Muck. I give you and your team 8 points for the start of the week. Georg gives 7 points. Thea was the evening. And Christian? 8 points. In total, 31 points for Muck and the guest house Röhrl in Eilsbrunn. Whether this is enough to win, remains to be seen. Because tomorrow Daniel wants to take over the lead with his buddies. His recipe? Handmade burgers in a cult US ambience. The burgers are gone. It's a statement, and you have to keep it up. The vintage style is eye-catching, but the competition is looking closely. Unfortunately, the scoring point was not hit anymore.