In any case, good design is clearly the focus of the young team, even beyond the plates. The result is a really beautiful restaurant with a fantastic roof terrace with a wide view over Regensburg and the Danube.
On this very roof terrace we met to kick off the Foodcamp Oberpfalz with a glass of champagne and the prospect of a fabulous meal in a four-day intensive session around the products of the region, cooking and eating together and a culinary exchange.
Anton Schmaus, whose skills I recently had the opportunity to see for myself at Cooktank No. 10, put together a special menu for our group that complemented the lunch menu with a few dishes from the evening menu.
We kicked things off with some small and larger greetings from the kitchen, as well as a really fabulous loaf of bread with a great cauliflower cream. The menu is accompanied by a creative pairing from the wine list, complemented by local beers and a Nanbu Bijin sake.
Together with the chirashi of fjord trout, that is, a raw fish plucked into fine pieces complemented by tender slices of flamed scallop, some starfruit, cucumber, radish and a hint of seaweed, the sake formed an almost ideal combination. A fabulous dish that, in its aromatics and pleasant, light and fruity spiciness, went far beyond mere echoes of Japanese cuisine, but rather brought it into focus.
Anton Schmaus already served a variation of this plate at the 10th Cooktank of the Sternefresser in Munich. Instead of pikeperch, a sturgeon was the protagonist on the sauerkraut at that time. Regardless of the fish chosen, a sensational combination: sauerkraut, mango and the sweet mustard, which comes from Regensburg, form a strong and intense counterpoint to the tender and perfectly cooked fish. Definitely my highlight of our menu.
The main course, in the form of an Irish duck with numerous components, some of which also adapted Asian or Japanese flavors, unfortunately pleased me a little less. The combination of an already slightly Japanese sweet sauce and the extremely sweet and strong jelly from the date seemed a bit too sweet for me. The duck (at least on my plate) was slightly overcooked and the skin not quite as crisp. Very fine, however, the play with the quince in two preparations (as a crispy chip and as pickled wafer-thin slices) and the Vadouvan, a curry-masala spice mixture.
The dessert also seemed a bit too big and powerful and didn’t seem to fit in with the Japanese-Asian orientation of our lunch. However, there is nothing to criticize in terms of taste and craftsmanship – in fact, however, another dessert is usually served at lunchtime.
The Storstad is a great addition to the already fabulous culinary landscape of Regensburg and the entire Upper Franconian region. And the positioning between local products and Asian influences is perfectly chosen, as is the location.
Restaurant Storstad
Watmarkt 5
93047 Regensburg
Note: I followed an invitation from Bayern Tourismus to the Foodcamp Oberpfalz, which also included a visit to the Storstad – but of course my reporting was not influenced by this.
