The name has remained the same, but Eric Schumacher is now behind "Dobler`s Restaurant", continuing the gastronomic life's work of Gabi and Norbert Dobler and placing the culinary institution at the top of the restaurant rankings in Mannheim. The unpretentious chic of the brightly designed interior and the white-clothed tables have also remained. Elegant, timeless tableware to match the classic French cuisine, which Eric Schumacher not only knows inside out, but also skillfully spices up here and there with a Mediterranean, Asian or Oriental touch. The Dobler classic "Onsen egg", served with fried duck foie gras, sloppy potato foam and an aromatically beguiling truffle jus, tastes more harmoniously balanced than ever before. The Asian crustacean soup with gamba and langoustine balls impresses with a fine, perfectly balanced spiciness, while the Breton scallop, accompanied by marinated red cabbage and pickled parsley roots, gets a refreshing kick from the apple chutney. The slices of Juvenil piglet are tender and aromatic, surrounded by crispy fried skin. The fillet of wild-caught zander is cooked to the point of being firm to the bite. What more could you want? Perhaps a succulent entrecôte with sweet potato puree and Asian veal jus, or without any meat at all, the fine potato gnocchi with creamy porcini mushrooms. Everything in top taste form! Monika Lup and her team provide warm service at lunchtime and in the evening, and the wine list is a treasure trove for beginners and connoisseurs alike.
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