In Frankfurt, Annette and I are members of a group of wine and food aficiniados that meets about once a month in a top restaurant. In January, we had dinner at Biancalani.
There were eight of us. We had 13 bottles of 9 different wines. We all had 5 courses. We spent Euro 140 including tax and tip per person.
Biancalani
Biancalani has a menu with 10 items on it (Corso al Gusto). The standard is that you choose 5 items for Euro 70. Each additional item is Euro 10. If you want less, you can also eat a la carte for Euro 15 per item.There are about 20 seats and an open kitchen. You can watch Chef Christoph Kubenz and his team prepare your food.
Chef Christoph Kubenz
Chef Christoph Kubenz is a Juan Amador disciple. All his career, Juan Amador was a Michelin-starred chef, including at Restaurant Amador in Langen the south of Frankfurt/ Germany with 3 Michelin stars and more recently at Restaurant Amador's Wirtshaus und Greißlerei in Vienna/ Austria with 2 Michelin stars.
Chef Christoph Kubenz cooking is obviously influenced by Juan Amador in that dishes are plated in a precise and transparent manner to let the main product be in focus. Christoph Kubenz at SchauMahl along with André Rickert at Weinsinn were among the first to showcase bistronomic cooking in Frankfurt.
Christoph Kubenz is among the best chefs in town. For a long period, he was the Chef at SchauMahl in Offenbach, where he earned 15 points in the Gault Millau.
In mid-2017, Chef Christoph Kubenz re-opened Biancalani and was immediately awarded 16 points in the Gault Millau 2018. That put him in the top 10 league in Frankfurt, with Lafleur (18 points), Carmelo Greco, Français and Lohninger (17 points), Erno’s Bistro, Gustav, Weinsinn and Schaumahl in Offenbach (16 points). With Carmelo Greco and Lohninger, Biancalani was in the group of restaurants that were downgraded in the Gault Millau 2019.
The Menu/ (Corso al Gusto)
The standard is that you choose 5 items for Euro 70. Each additional item is Euro 10. If you want less, you can also eat a la carte for Euro 15 per item.
Minestrone
Gemüsefond mit Urkarotte, Sellerie, Tomate, Lauch und Perlgraupen - vegetable broth with carrot, celeriac, tomato, leek and pearl barley
Cavolo
Zusammenspiel von Rotkohl und Rosenkohl mit Kichererbsencreme - red cabbage and Brussel sprout with chickpeas mash
Portobello
Geschmorter Portobello mit Zimt-Granola, Karotte und Zwiebeln - portobello with cinnamon granola, carrot and onions
Barbabietola
Auf Salz gegarte Rote Bete mit Pumpernickel, Rucola-Fond und Pesto - beetroot with pumpernickel, rocket and pesto
Aragosta
Hummer mit Tagliatelle, Petersilie und Peperoni - lobster with tagliatelle, parsley and hot peppers
Frutti di Mare
Sepia, Miesmuscheln und Octopus mit Salsiccia Ravioli und Grünkohl-Fond - cuttlefish, mussels and octopus with salsiccia ravioli and kale fond
Branzino
Filet vom Wolfsbarsch mit Linsencreme, Mandarine und Topinambur-Kaffee-Fond - sea base with lentils creme, tangerines and topinambour coffee fond
Maiale
Duett vom Schwein mit Kürbis und Maronen - two kinds of pork with pumpkin and chestnuts
Vitello
Gebratenes Filet und geschmorte Schulter vom Kalb mit Petersilienwurzel und Steckrübe - roast fillet and stewed shoulder of veal with parsley root and turnip
Tiramisú
Bisquit mit Mascarpone, Kaffee und Amarenakirsche - bisquit with mascarpone, coffee and amarena cherry
What I Chose
Minestrone
Gemüsefond mit Urkarotte, Sellerie, Tomate, Lauch und Perlgraupen - vegetable broth with carrot, celeriac, tomato, leek and pearl barley
Frutti di Mare
Sepia, Miesmuscheln und Octopus mit Salsiccia Ravioli und Grünkohl-Fond - cuttlefish, mussels and octopus with salsiccia ravioli and kale fond
Aragosta
Hummer mit Tagliatelle, Petersilie und Peperoni - lobster with tagliatelle, parsley and hot peppers
Greetings from the Kitchen
Branzino
Filet vom Wolfsbarsch mit Linsencreme, Mandarine und Topinambur-Kaffee-Fond - sea base with lentils creme, tangerines and topinambour coffee fond
Tiramisú
Bisquit mit Mascarpone, Kaffee und Amarenakirsche - bisquit with mascarpone, coffee and amarena cherry
The Wines
We had 12 bottles of 9 different wines.
After-party
We programmed the dinner to end at midnight, when Johnny turned a year older. A few other people showed up for Johnny's birthday and we partied for another 2 to 3 hours.
schiller-wine: Related Postings
UPCOMING Tours/ Wine Dinners/ Tastings - Annette and Christian Schiller/ ombiasyPR & WineTours/ schiller-wine, Germany, France, USA (Issued: January 1, 2019)
Ombiasy Wine Tours 2018: 3 x France and 3 x Germany - Ombiasy Newsletter December 2017
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