For a long time, Hanover was a blank spot on Germany's gourmet map. But with restaurants such as "Jante", "Votum" and "Handwerk", a lot has changed in terms of image. The city's young chefs are breaking new ground and striving for independence in their creations. Nico Kuckenburg is now opening an exciting new chapter. Since August, the former sous-chef and head patissier of the "Votum" has been working as a dual head chef in the kitchen of "The Wild Duck" together with Viet Anh Nguyen. Shortly after opening, the restaurant's artisanal and creative approach is evident. The dishes, from which diners can put together their own individual evening menu with three to five courses, are clearly inspired by Asia, especially Vietnam: the deep fish broth "Sup Cá" is reinterpreted with pike-perch tempura, pineapple and vadouvan cream. There are crispy rice crackers with curry, goji and cashew as well as wafer-thin croustades with apple, ginger sorbet and ponzu foam. German wagyu is served with lemon gel, while a combination of coconut ice cream, sticky rice, white chocolate, lemon balm and curry savouriness harmoniously unites the flavours, as if these ingredients had always been meant for each other. Kuckenburg's wife Laura is responsible for the service. Sommelier Martina Glauberstein has a few surprises in store even for connoisseurs: tangy Lambrusco, dry Gewürztraminer and balsamic Sangiovese. After just a few weeks, "The Wild Duck" has already enriched the city's fine dining scene.
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