Gustav Restaurant, Frankfurt, 9/28/18

view to the street
view to the street

Gustav is a medium sized place with small tables moderately spaced and gray walls covered with modern art.  It is on the corner of a building so 2 sides have windows to the street.  They have been there 5 years and have one Michelin star.  Service was friendly and efficient.  At lunch they offered a 2, 3 or 4 course menu with a couple choices on 2 of the courses and it changes every two weeks.  We chose the 4 course option.  Service was efficient and friendly.  

dining room looking into entry
dining room looking into the entry
interior
interior
interior
interior
Frankie played with the table decoration
Frankie played with the table decoration
menu cover
menu cover
menu
menu
Frankie had never seen the puffy napkin setting
Frankie had never seen a puffy napkin setting

 

While waiting to get started they served slices of a moist, dense bread with a nice crisp crust along with a softened butter.  It was quite nice.

bread and butter
bread and butter
bread closer
bread closer
wine
wine
Frankierested on the soft towels
Frankie rested on the soft towels

 

Our starter course was Flamed leek, mushroom, hazelnut and goutweed.  Two tender pieces of leek were covered with an assortment of mushrooms, finely chopped hazelnuts and greens.  The leeks were a bit hard to cut but tasted great.  All the ingredients blended well.

leeks
Flamed leek, mushrooms, hazelnut, goutweed
closer
closer
disassembled
dis-assembled
Frankie studied the art
Frankie studied the art

 

Fried veal with lettuce, radish and dill was next.  The veal was a hanger cut and extremely tender, juicy and flavorful.  It was topped with all sorts of crisp and spicy things.  A vinaigrette with dill was on the side radish and a lettuce sauce was under the meat which blended with its juices. It was best when you mixed up all the parts and ate them together.

veal
Fried veal, lettuce, radish, dill
another view
another view
closer
closer
art
art
Frankie liked the table flower
Frankie liked the table flower

 

A breast and leg of rooster was served with kombucha, cauliflower and verbena.  The breast meat tasted like it had been cooked in a sous vide and was tender, juicy and flavorful. It was topped with various seeds and crunchy things.  The leg meat was served as a little square and also quite nice.  Alongside was a cauliflower purée that tasted almost like it had chocolate in it.  A nice and tasty plate of food.

rooster
Rooster, kombucha, cauliflower, verbena
closer
closer
rooster
white meat of rooster
kambucha and cauliflower
kombucha, cauliflower and dark meat
art
art
Frankie wondered about the photo
Frankie wondered about the photo

 

For dessert we had pumpkin ice cream with sweet clover, seed oil and whey.  On top of the pumpkin was a sorrel/oxalis film.  It added a nice texture to the creamy ice cream topped with lots of seeds and textural bits.  It was not overly sweet but just enough to satisfy yet not stuff you.

dessert
Pumpkin ice cream, sweet clover, seed oil, whey
closer
closer
another side
another side
servera nd Frankie
Friendly and helpful server Ulrike Thom and Frankie
entry/service area
entry/service area

 

A double espresso finished off an excellent lunch.

Frankie thought the coffee cups were huge
Frankie thought the espresso cups were huge
Frankie wanted the fish
Frankie wanted the fish

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