For far too long, the Forsthaus in Strelitz has been on my culinary wish list. At the 12th Cooktank of the star eaters, Wenzel Pankraz then sent an – well – extraordinary dish into the race: Lightly cooked lamb testicles. The impression was lasting and barely six years later I booked myself in for two nights and two runs of the current menu.
It is a hot summer day, and we spend the afternoon at one of the large bathing lakes in the still quite untouched nature around Neustrelitz. In between, a short walk around the picturesque farm, a quick look at the donkeys and sheep in the pasture, a stroll through the vegetable garden – and from 19:00 the menu is served.
We live quite comfortably in the large courtyard room over two levels, incl. Bathtub with a view. Inside as well as outside.
The menu on both evenings includes six courses plus an option for an additional cheese course, plus a beverage accompaniment with some interesting biodynamic wines.
Preceded by a crunchy flaxseed chip and a mushroom cream.
Exciting then a combination of fried eel and a tartar. Of course everything from local producers and
Great pleasure bread: crisp, warm, sourdough.
Three different tomatoes from our own garden in different preparations. Very delicate, very light, very much summer!
Saibiling, cucumber, elderberry. On a lightly jellied vinaigrette.
It’s all simple, clear, precise – above all, the individual flavors of the components are always clearly in the foreground. It can go on like this, please.
It also goes. With one of the best combinations of chanterelles that I have come across to date (and which I have immediately adapted for my own kitchen): Chanterelle and plum. What grows together, goes together!
Game, carrot, jus. Great meat quality, again only very gently and little cooked. Great!
Then the cheese course: intense, sweet beet on a cheese cream with hints of white chocolate!
The second evening begins with a simple composition of zucchini from our own garden. Marinated and worked as a cream.
Celery broth with lamb. It’s amazing how intense a vegetable broth can taste. Full of smoke and umami.
Celeriac, egg, horseradish.
Ox cheek, kale, peppers. From the title you might hardly imagine it, but this plate also tells a lot about summer, the season, is light and precise.
Arabica, porcini mushroom is then another great dish around mushrooms!
In the morning a laid breakfast table is already waiting. A few products, but all of the highest quality, fresh and from our own farm. Plus the great sourdough bread. This is so much more coherent than large buffets with questionable displays!
A light breeze blows through the window, dogs run joyfully by.
We will stay a little longer after all…
Forester’s Lodge Strelitz
Berliner Ch 1, 17235 Neustrelitz
