When chefs with experience in top gastronomy switch to more down-to-earth areas, they can rarely shift down a gear. They internalize the fact that buying luxury products is no longer within the realm of healthy management, but they don't simply knock the craftsmanship and creative approaches out of their clothes. Fortunately. Otherwise restaurants like the newly opened "Richards" in Garbsen near Hanover would not be possible. At the stove is Nico Kuckenburg, long-time sous chef alongside Benjamin Gallein at "Ole Deele" in Burgwedel and later at "Votum" in Hanover. At "Richards", Kuckenburg is now joined by his wife Laura, who is responsible for service. Together, they want to breathe life into the pub's flair with English-German cuisine. Just a few weeks after opening, they have succeeded with flying colors. In addition to individual dishes, a "Sunday Roast" or "Sunday Roast" dish can be ordered. Homemade Pinkel sausages and pink-roasted, tender roast beef are served in the middle of the table, accompanied by kale, mustard sauce or fluffy Yorkshire pudding with pork loin. All kinds of modern vegetable and fish dishes are also successful, as is Kuckenburg's version of "heaven and earth": a baked black pudding wrapped in wafer-thin potato threads, served with pieces of pear and fruity pear foam. When a good artisan wine such as the fruity-sweet Rheingau Riesling from the Hamm winery is poured, you quickly raise your glass and wish the restaurant-restaurant-pub-inn liaison every success - or rather: good luck.
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