GROßartige Küche im "Sommerkeller": Ist das wirklich eine VORSPEISE? | 2/2 | Mein Lokal, Dein Lokal

On the edge of the beautiful Danube-Isar-Hill country the competitors are gathering. We're in Affing today. Affing, somewhere near Augsburg again, right? Affing. What are you expecting today? I can imagine, that he's got a great beer garden. It's gonna be typically Bavarian. There's nothing else. It's just gonna be classic Bavarian. I can imagine, when I come in, then the hostess greets me in the dirndl. You with your dirndl. Yes. Elia has taken care of the tradition. All four hosts are on good, hearty dishes. When eating, I think, stays a little traditional. But he's got a few breaks here and there. A few extras, a few cool things. Where you don't always say, that's the way it has to be. That he's here and there. a little bit of pepper. I hope he's got a good Kaiserschmarrn. The expectations of host Walter are high. Servus, hello. I found you right away. It's not easy to find. I always looked at my cell phone. What I missed about Walter, this is his beautiful vest. Today he is with a T-shirt, may be, logo on it, black. But a host is a host, like a doctor. Now go in, take a look. I'll be right there. Now I'll show you, what a good beer garden is. For the full score, the local pub on a whim. That's my beer garden. That was crazy, wasn't it? There are no two opinions. My heart is high. The beer garden is a smooth 10. That's how I imagined it. Crazy. Chestnut trees. I mean, hello. This is a beer garden, nothing else. This is a real beer garden. Classic beer garden, as it was in Munich. The beer cellar was downstairs. They didn't have refrigerators. There was always shade. So in the cellar under these chestnuts the beer has been cooled. If you take it full or high, then that's just a classic beer garden. But time goes on. You change, you adapt. So when you say, what's next to the classic beer garden, then that's definitely from Walter. Classic beer garden. Unfortunately, a perfect beer garden also needs perfect climatic conditions. Bums, bad weather, clean up. And I can tell you, Bums is the demolition of the guests. No mess there. And you have employees, they all have to pay. So that's already a roulette game. It's cool, it's open. We can sit down and look out. Watch the rain romantically, right? Let's go. Our beer garden bosses can't be scared off by that little rain. That's a big risk. Last year we had a bomb summer. It was probably jackpot here. But we already had summers that were really bad. Then you put it in properly. So that the guests don't unnecessarily make an effort, the boss has made his own rhyme to the weather. Whether it's open today, you can see it on the Internet. At red, the shop stays closed. At green, the beer flows in the noo. I think that's really good. Walter has a traffic light system on the Internet. You always want people to look at your homepage. That brings you something. That's why I think it's smart. The interest is there. You look at the homepage. Maybe it's red now, but next week, the band XY will come. Walter once had an advertising agency. Today he only does advertising in his own way. Servus, Sandra. I think it's great that they work together. Green team. And the bad weather doesn't go down that fast either. Hopefully Sandra's service is not a reason for divorce today. It's like lying in bed. You can't cry like that. It's not nice, but it's practical. If there's a thunderstorm, you've cleaned it up right away. It doesn't break right away. Bavarian or Swiss sausage salad can be really hefty. It can be good that a huge portion comes here. The main thing is that the dishes are not only big, but also great. Oh, now the shy chef Angelo has to come out of the cover again. Michael. Can we look over the shoulder? I'll go to the left. What are you doing for us? I'm making sausage dressing right now. That looks like a lot. How much are you doing now? In a box 10 kilos of sausage salad fit. How long does it last? On the weekend, a box like this can last two hours. He has six boxes a day. That's an announcement. 10 kilos of sausage salad go away in two hours. Someone has to stand behind it and produce it. Angelo's recipe is far from a knife tip or a pinch. With these mega quantities, the measures are more epic. My vinegar bottles are so big. Now you're moving on. Now the spices are coming, right? Yes. This is a salad dressing. What is a salad dressing? Is it what I think it is? This is a bought salad dressing? Yes, it's all plant-based. There are no chemicals in it. Powder in the kitchen has nothing to look for. Then I'll get a tetra pack. I'm not a friend of that either. I'll tell you the truth. Two spoons, not more. Then I prefer a lot of herbs and no broth. Pepper, salt, a little sugar. Pepper, salt. We don't need that. Fresh chives on it. Enjoy your meal. Maybe it still tastes good. This is the sausage dog. The classic sausage salad sausage is the meat sausage. These came today from our butcher's shop in Hort. He cuts it for you, he vacuums it so that there is no oxygen in it. How often do you get such deliveries? Like in the weather. You have to look at the weather, what you need and what we think will be consumed. That's clear too. You have to look at the weather and order accordingly. The pre-cut meat sausage strips are accompanied by pre-shaped cucumber cubes. I didn't even know. God, am I naive. There are already pickled cucumbers cut into fine cubes. They don't have the 100 people anymore. You have to be happy that they don't buy the salad ready. You just have to massage and pull it in. I like to massage meat so much. Awesome. Then Michi comes out again. The egg dish is ready. We just have to let the whole mass pull a little. I've already prepared one for you. Angelo hides the sausage salad under onion rings. There are a lot of onions on it. A little love. Are you sure the plate is enough? I'm not done yet. The appetizers are coming. You can see how it works in the beer garden, where there are 500-600 seats. There are tablets. Damn, they're so big. That's madness. You have to master that. Sandra is on it. Yes. Here you go. One shrimp salad for Ilja. Enjoy your meal. That's the little appetizer. Silvia tries the Bavarian sausage salad with house dressing and bread. For Arti, it's the Bavarian all kinds of sausage salad Oberster and Sülze. Michi has another curry sausage with homemade sauce. And Ilja goes straight with the shrimp salad into the dish. Madness. The portions were awesome. The main dishes are so big. Host Walter has been brawling for days with the quality of his beer garden food. Ilja gives him your appetizer right. I have the shrimp salad with grilled shrimp, various lettuce, garden herbs, homemade dressing. That was a huge portion. It looked very good with the homemade salad, which I like very much, because it's not white bread. The shrimps are very well fried, but they are more like shrimp. I would have imagined that the shrimps are a little bigger and a little more spicy. I'd rather not have 10 little shits, but three good shrimps. We always prefer that now. Because the things are also fried and are ... 14.90 euros, the shrimps cost a bit more. There is not much in the salad for the beer garden, and this conversion is a bit too high, despite the large portion. How do you like it, Arti? I have a Bavarian all-you-can-eat. I have a sausage salad, a sauerkraut, and a sausage. Bread, butter, everything is there. You can try several things at once. I think that's cool. The sauerkraut needs a bit of strength, this meat strength. And oil, I don't like more than that. This is not the sauce I saw in the kitchen, but there was no soy in it. So it was kind of ... Obazda. A little more spices, but Obazda is good as it is. So enthusiasm storms sound different now, right? Can that be? Yes. How do you rate your first course, Silvia? So I have the Bavarian sausage salad for 8.90 euros, the portion is bombastic. The cucumbers are unfortunately too small for me now, because you always have to look until you get them. But nevertheless, the sausage tastes delicious. I could do without the greens now, but nevertheless, the sauce goes down. I was totally disappointed with the dressing, the acid was completely missing. Did it have pep? No, not at all. Not the one and not the other. What does the boss say about it? So I'm not excited. What do you think, Angelo? I'm very relaxed. Hopefully not too relaxed, guys. You have a good chance to play your part here in the competition. Walter is looking forward to it. Can he also deal with the sausage? Now let's see what everything tasted like. Walter! Currywurst king. No, the currywurst as a starter. Now look what I think is cool, the sauce, someone did something, someone seasoned it, I think if you add a little salt and season it again, then I would have been happy with this sauce. I don't have to say anything about the ketchup, it's crispy, it's cool, but the sausage, you only did that in the oven, or maybe I'm wrong. It doesn't have any black spots or anything. It wasn't on any grill, I don't think so. It needs a few roast aromas, doesn't it? We put it in the fryer for 30 seconds and then it comes on the grill. I think that's because it was in the fryer that it just gets this skin that doesn't look nice. Sausage, you messed up, I'm sorry, you can't do that anymore. Maybe no one understands, but I think you need love for currywurst. It can't just be on the menu because it has to be on the menu. Someone should do something, think about something, or leave it. And I agree with him, you have to buy really good sausage from the butcher. So that the sauce slides down the skin. These are also factors that I think are important. That wasn't the last story. Dear Walter, we were in the kitchen with me and we saw how the dressing sauce is prepared. This salad lacks complete acidity. I had enough acidity in the potato salad. You have to try it. This is not the dressing we made in the kitchen. Zero acidity, nothing. This wow, how you described it. Exactly. I think it's a shame. Is there something to it? So, Walter, now show me. You have it with me too. It tastes a bit bland. Either we bought the wrong vinegar. Normally we have 10%. We'll have to see. Maybe 5% was delivered. I haven't looked at it yet. But that's not our original dressing. Of course, employees don't look at what kind of vinegar we have. The canisters all look the same. There's a 5%, 10%. I think it's the 5%. So there's definitely something missing. 10%, 5%. That's not a big difference. It's vinegar. And no matter how much mass, I have to taste it. I have to try it. Yes, that's the issue. I have to taste it. And that's the issue. And it didn't look that good for the employees. I think that's stupid. It would be as if Angelo wouldn't think along. I don't believe that. Next step. Now the cook can do everything again. Angelo, hello. Hello. These are the spareribs. Very fresh. Where did you get this meat? From the butcher. 10 km away from here. How can you tell a good quality from spareribs? If they're not that firm, when you touch them, they're soft, but they're firm. There's not a piece that falls off. You can tell by the smell. It's very clear. You see the nice color of the meat. It hasn't been around for a long time. You can see it from here. What secret spice is behind the grilled Angelo's spareribs? Salt and pepper. That's it. We're going to brush them with barbecue sauce. Barbecue sauce is enough. There's a lot in there. But first Angelo cooks the lightly seasoned raw spareribs. They have to stay in the oven for half an hour to steam. 130 degrees. But I've already cooked some, so you don't have to wait that long. I already have the finished ones here. You thought of us. Cooking spareribs in the oven is no art. The masterpiece is completed with a brush stroke. What I love the most here, because it's fun for me, is the spareribs with our homemade barbecue sauce. It's your favorite hobby, right? Like the Italians, right? I have a lot of fun with it. We're all artists and we like to brush. An Italian is an artist. But I need a chef in the kitchen. Can I try some of your sauce? Yes, of course. Do you happen to have a spoon? Great, thank you. A classic barbecue sauce consists mainly of vinegar, tomato paste and ketchup. How does Angelo's recipe taste? Delicious. It's okay, actually. It tasted good, but the spice was missing. How did you make it? With tomato ketchup, salt, pepper, Coke, apple juice. And this concentrate gives this smoky flavor. He said he uses drops. I think it's good that he makes the barbecue sauce himself. Because you can also buy it. And really good, I have to say. Now the spareribs are marinated. Is everything ready? Yes, let's start with the oven. The ribs still need a short heat wave. 210 degrees for a quarter of an hour. And then when the oven beeps, they're done. And then we can enjoy them already? Yes, of course. Oh, great, I'm happy. Thank you very much. Thank you, Angelo. Bye. Service chef Sandra starts dragging the main dishes. They should now fall positively into the weight and compensate for the shortcomings of the appetizers. Arti chose the onion roast with spaetzle. Michi nibbles the spareribs in barbecue sauce with oven potatoes and herbs. Silvia tries the schnitzel Viennese style with homemade potato salad. And Ilja is looking forward to the poutine steak with fried potatoes. What do you say to my schnitzel? Brutal, isn't it? Schnitzel Viennese style from the elephant's ear. It's a battle and I say crazy portions. I saw my schnitzel and thought wow, I'm flying up. Brutal. But they all have three or four kilos more today on Friday. Can your dish be dangerous to your ideal weight, Ilja? I ordered poutine steak with fried potatoes, dry-grilled with an indefinable sauce, probably pork juice. Pork roast sauce doesn't belong on this plate. It wasn't on the menu either. I was very surprised whether I got my own food at all or whether it was delivered to me from the other table. And look at the lumps there. The sauce is also made of powder. You could see those lumps that I spread a little. So the sauce is not as it should be in a burger. We make the sauce outside in the kipper. We roast pork and beef bones. Then the onions are added. It's fried pretty coarse. And until it's really coarse and dark, because the onions and bones give it the taste. Does the side dish taste good? The fried potatoes were in the pan, but I don't have onions or bacon. That's not fried potatoes for me. Overall, I wouldn't order that anymore, even if it were otherwise. Destroying judgment. Arty, is your main course better than the starter? I ordered an onion roast. I also got an onion roast. With cashew nuts, with onions. Homemade, at least it looks like it. I wanted the meat medium rare. I got medium. If I order an onion roast medium rare, I have to have medium rare. The chef doesn't have it under control. If you're a paid guest, you want it the way you ordered it. I also like the cheese specials. I suspect they are homemade. I also like the onion roast. It goes well with the beer garden. Now it's Michi's turn. I hope Michi is excited. He's always very honest and direct. I'm happy about that. I've already learned a lot from him, like with the currywurst. Is fitness fan Walter Kritik fit? Now I'm curious if you liked it. I want a juicy sauce, barbecue sauce on it. I want tender meat, and above all I want seasoned meat. Walter, I'm sorry, but you just chew on pork. It's such a stupid meal. But he's also brutal in his statements. But he delivered, he can. So far, no one has bothered her. Maybe we should take a different spice mix. Should we overwork it too? I'm all for you. See, I think that's good again. Walter, dude. He's already proven that a few times. He can do that well. Walter also knocks one out all week. But he has a backbone. I have the feeling that he also sucks it up. And he appreciates Michael. Michi is a very honest guy. He hits the table with the axe and says, that's the way it is. And he has always been right with his opinion. And if it's a positive, as well as a negative, I think that's good of him. Can the schnitzel score? Silvia, the plate is still full. My heart hurts. Come on, give feedback. I'm sorry, Walter. The taste of the meat is good. But unfortunately, whenever I cut it, I dropped the panade. I guess it was too wet. Could it be that it didn't stick? A, it's not properly baked. You have to say that. Maybe a little too little flour, binding agent, egg. The schnitzel wasn't that bad. In terms of quality. But the overall picture was catastrophic. Walter, what's going on? Every schnitzel, when the bread comes in, was out of the fridge, I'm absolutely disappointed and surprised. And I'm horrified. Walter lost the schnitzel hunt. I've often noticed when you work in a hurry, that sometimes it slips. We are the marines and the beer garden operators. And we need the stress. Everything else is boring. I know what he's describing. I really have to say that. With the dessert, Walter could rock something else. Walter! My friend! You've grown into my heart these four days. I hope so too. I'm going to ask you a bold question. Do you do the Kaiserschmarrn yourself? No, I can't do it myself. No! You know, the Kaiserschmarrn takes 30 minutes. It's an effort. It blocks the whole kitchen. That's why we asked all the young people for a table. We bought different convenience stores. We tried them out. And we found a great product. We make about 100 kilos of Kaiserschmarrn per week. In five minutes. People love it. You can try it now. I'm really irritated right now. I called him the Kaiserschmarrn king. I ordered the Kaiserschmarrn because I'm a Kaiserschmarrn fan. It's really dry. The taste was zero. It's indescribable. You can't eat any more. It was exceptionally bad. Of course I thought he'd make it himself. Chef Angelo is giving the Kaiserschmarrn a proper welcome. Angelo has already prepared the Kaiserschmarrn for us. It's sweet, flambéed and hot. Now. The consistency is great. What annoys me is that... Go ahead. They all look the same. It's convenient. You can tell. It's crazy what they have. Is the Kaiserschmarrn competitive? The first smell is completely missing. You bite into it and it's like a warm cake. Like a spoon cake. What can I say? The guy is excited. You can destroy his convenience store. Have you already bought the pieces? Or do you have your own dough? I've seen complete dough mixtures where you just add liquid. No, we can't do that in time. It's basically ready in pieces. That's tough. It's not even dough. It's ready-made pieces. We just have to melt it in butter, caramelize it, sugar, 80% rum, and then put it on the pan. Let's put it on. The final touch. Now we've seen everything and said, let's go to the table. Now we'll make the Marlenknedel. I'm looking forward to it. Thank you for the insight. My pleasure. See you soon. On the final evening of the Bavarian beer garden special Silvia is looking forward to it. Silvia is expecting fresh, juicy Marlenknedel with vanilla sauce, cinnamon and sugar. Michi is not expecting too much and is testing the apple pie. How will the critical Ilja find the Kaiserschmarrn with raisins and apple mousse? To convince Arti, the cheese cake has to be perfect. It looks like it's going in. In Walter's Waldbiergarten convenience is at stake. Does your dessert therefore have a thread-like taste, Ilja? I ordered a Kaiserschmarrn. For frozen Kaiserschmarrn. Frozen Kaiserschmarrn is fine, but it's not the same. I recognize the pieces at first glance. These pieces are cut millimeter-precise. Apple mousse is just as bought. But okay, that's fine too. But for Kaiserschmarrn, I expected it to be the same. You have to hold back a lot right now. Say it out loud, Arti. How do you like it? Actually, for a bought cheese cake, that's fine. It tastes like cheese cake and the floor is actually okay. But that's not what I really want to order again. Is your cake the sweet hit, Michi? No, this is a bought apple pie. We'll give it to you in between, but you didn't have to go to the restaurant to say, hey, here's a cool apple pie. When you store something like that in the fridge, does it lose its smell? I don't want to say that it smells like onions, but you can tell that it's been in the fridge for a while. It has no smell. The smell of apples is completely gone. I thought it would be the toughest competitor. Of course you think of your little victory. I expected that too. Now it's screwed up. Today it's over. The brave boss doesn't let his mood go down. Hot weather, great weather, as always. It's raining again. But nevertheless, how did you like it? Walter had high demands on the desserts of the competitors. Is that justified now? So Walter, the dessert is like the weather, totally overcast. I didn't like it at all. It wasn't even filled with peaches or apricots. It was definitely apricot marmalade. The dumpling was not so warm anymore. And the sauce was definitely cold. So you can just mess up so much with the last dish. The dessert can tear out so much. And then there are such good combinations. If, then good. Pay one euro more. Unfortunately, it fell through for me. It has nothing to do with Marilleknödel. Okay? The weather is already looking. Oh, the donut, old Swede. But that fits the dumpling. As you can easily see, that we work with convenience here. Because for us, that is not feasible in terms of quantity. You like one, you don't like the other. So this excuse that I think I've heard five times. Mass, we make mass. You can't sell mass waste. He doesn't mean garbage. I just say and stay with it. If you have to buy it, then you just have to spend one euro more. No praise far and wide. I'm just sorry that he totally failed. So the feedback from Sylvia was particularly important to me. Because she is of course a confectioner. And she also confirmed my opinion, my feeling, that this Marilleknödel is not a highlight. And you don't have to do it on the map. We will definitely paint it. Now only the prices can trump. So, dear ones. We have a little something at the end. Do you need something delicious? Cheers! Exactly, just flush the defects down. Total amount 151.90. That's 115. Divide by 4. 27, right? That's okay. Totally okay. For the mass of the plates, absolutely okay. But for what he delivered, I find it insanely overpriced. That was perhaps a conclusion today. Closing light or highlight? 0 or 10 points. How do you rate, Michi? Dear Walter, I give you and your team 6 points. And you, Sylvia? 5 points. Arti? 6 points. And Ilya? What do you give? 5 points. The sauce didn't go well with the turkey steak, baked potatoes, meat. The dessert didn't go well either. And I also missed dirndl with the condiments and dracht with Walter. And here is the closing light. Michi's flight work leads with 32 out of 40 points. How does top chef Maik rate Michi's brewery with the beer garden and the Bertiger Biergarten Brutzler? It was really good. With the plate, I said a little something, the size order. But the whole thing went really well for you. And you are a real brand. I have hardly ever seen anyone so the points for you, clean 9. On day 2, Ilya wanted to make the ox the winner. How did his Urbayrian beer garden come to you, Maik? Dear Ilya, a few words for you. Your story is really sensational and rightly so, you are proud of it. A little less ambition, I would say. You are really not as hard as you come over from time to time. And now the points come. And Ilya, by the way, you are a healthy person. One green tea less and for that excellent beer. In the beer garden, small Villa Flora, Silvia blooms so right. How many points does she get, Maik? You were the surprise of the week for me. I didn't expect that at all. So I wish you a lot of luck with your little sweet villa. Pizza, I hope I said it right. Mama, you are my second little Cevapcici queen, okay? Now points for you. 7. The beer garden becomes a wood is Arty's open-air stage. How did you like the presentation yesterday, Maik? Basically, hats off to you that you dared to do that. Because a gastronomy on the sports field is a gastronomy on the sports field for a very long time. Please improve one or the other and you have to calculate it. For today's cooking day, something went wrong, but you became the true emperor. So 6 points. For the final in the summer cellar Affing Walter wanted to serve his beer garden classics with a wow effect. Did that work? You have the largest beer garden and the greatest responsibility to your wife and your employees. Because if the weather is bad, no revenue comes in. And not everything went well. If you don't do it yourself, better go shopping, okay? And how you dealt with the criticism is sensational. You have backbone, you are a great guy. I was really happy to be there. For today, 7 points. The food was hearty, but the points revenue is lean this week. The Flugwerk Feldkirchen breaks the 40s brand as the only local and wins with 41 out of 50 points. Bayern's best beer garden is the Flugwerk in Feldkirchen. Congratulations!