There are dishes that taste like memories. Lucas Kucz and Philipp Naase have understood that this is where the magic lies. In "ELSA", they have given this magic a home and are pursuing a concept that is as simple as it is sophisticated: Kucz and Naase interpret pub classics with the precision of top gastronomy. The "ELSA" has taken over the premises of the former "Brasserie Thi", sommelier David Schaubruch has stayed on and created continuity. What the philosophy of the "ELSA" means on the plate can be seen from the amuse: a beef tartare topped with chive mayonnaise, egg yolk and anchovy cream, braised garlic as a gel, fried capers, potato chips and Ossetra caviar on request. It is served with Vinschgau bread with roasted onions, spread salted butter and potato cheese according to grandmother's recipe. The Steckerlfisch, smoked on the premises and served lukewarm, comes with a mackerel broth from the carcasses, with pickled gherkins, mustard seeds and flamed pearl onions, garnished with ice leeks, radishes and smoked sour cream. Served with a home-baked pretzel. The signature dish is a cheese dumpling, crispy on the outside, fluffy on the inside, on bacon beurre blanc with stewed tomatoes. The monkfish with veal mask as a terrine shows that the cooking here could be of the highest standard, but is deliberately based on a more down-to-earth concept. The wine list includes over 70 items from Bernhard Huber to Egon Müller, from Hirtzberger to Knoll. The young team works heartily and, with "ELSA", creates a place where craftsmanship is accessible: precise, honest and excellent.
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