Max Legler cooks fun international cuisine with a French base. And word has long since gotten around. Comfortable shades of blue, a simple bar, tables with marble tops and simple wooden chairs - at "Legler's" you sit in a pleasantly personal atmosphere and look forward to dishes that impress with ingenuity and solid craftsmanship. The stimulating non-alcoholic aperitif with passion fruit and chili syrup is followed by a perfectly seasoned tartare with fresh herb salad, smoky ajvar and fine shavings of the Swiss cheese specialty Belper Knolle. The only downside: the croutons could be crispier. The grilled asparagus is cleverly positioned in the transition between winter and spring: the crunchy Castelfranco and wafer-thin pear slices bear witness to winter, while the light green tarragon-buttermilk sauce brings a spring-like feel. Great pleasure. The recommendation of the day: strikingly large fregola sarda, creamily cooked in a tomatized stock, served with halved, grilled Norway lobster, crustacean foam and tarragon gremolata. Quite rightly the most popular dish of the evening. The vegetarian alternative is convincing: wafer-thin cauliflower fried in tempura batter, served with a spicy eggplant cream, creamy saffron yoghurt and zhoug - a very successful excursion into the cuisine of the Middle East. The wine list offers a good selection from Germany, Austria and France - fairly priced. The sober exterior of the angular low-rise building should not disguise how well the food is cooked here. The many regulars have long known this.
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