"Das ist jetzt EIN KNALLER!" 😳🤯 Wie ernst nimmt Fabio den Wettbewerb? | 2/2 | Mein Lokal, Dein Lokal

In the picturesque Meersburg, the competition is already on the rise. This is where Florian and Andi come from. The situation is tip-top here in Meersburg, right on the lake. What kind of restaurant could it be? They're all similar here, if it's here on the promenade. I'm curious, too. There are many bad ones, but a few good ones, I'm curious. And what are you most looking forward to? Shower and mani? When you're right on the bottom of the lake, you expect that you'll get fresh fish. The expectation is, the shower brings it to the point, you expect a fresh fish. That's just the way it is. Fabio can't do that. Nevertheless, he is convinced of his offer. I'd say you go in. I'll be right back. We'll do it. We're the old post, but our food certainly hasn't been left behind. And the facility is the one in your eyes. Stayed behind? Do the beginning mani. I think it's all a bit counter-coloured. We have a lot of colours, two kinds of chairs, hula-hula curtains. Postcuts, traditions. It looks outdated. But no red thread, I miss that. All rolled up. The pieces look like they're going to be built for the summer, make it for tourists and then close it in winter. The old post can't convince yet. Fabio has a greeting from his mother and boss Giovanna in the tow truck. Hello. Now a warm hello from me. Hello, how are you? May I introduce you to the real hostess? My mother. Hello everyone, welcome. I wouldn't be so long. Here you go. I have the menu for you. It comes traditionally in leather bundles. And inside in bright yellow. It's a lot of fun, if you look at it. We're at Lake Constance. It's cool. Fresh from the net on the table, great. The fish will be a little bit on their heads. And that's with all of them. Does Maik and Fabio keep their nerves? Did you find anything? The zander fillet Constance type. Is it fresh or from Lake Constance? It's neither fresh nor from Lake Constance. Oops, Fabio's honesty is not good. The face of Manfred is just at minus 10 degrees. There was a time when we offered fresh fish. But it came pretty irregularly in the delivery. Once came 5 kilos, once came 20. Then smaller, then bigger. That's why we have to rely on deep-freezing goods. So that we can also serve the mass of customers. I think it's a shame, because that's right here on Lake Constance. But it is just the way it is. Fabio explained it very well. It's just the way it is. But if it's still well done, it still fits, you'll see. I think that's great now. He doesn't get disappointed at all, he says, yes, that's the way it is. It just has to be done well. Andi can now be convinced of this. Off to the kitchen with you. Servus, Fabio. Hello, Andi. Yes, everything is fine. The kitchen is pretty small here. Yes, 16 square meters. How many meals do we make per day? About? 150. I think he's a little disappointed. He doesn't even realize how much fish he's frying. So there's more going on, guaranteed. So, and now you're making me a potato soup? Yes. Yes? Let's do it. Oh, Ilja cuts onions and carrots fresh. That should be easy for him. You don't take celery? No celery, no potatoes. This is the classic mokpoi, that's the root vegetable. There's celery, leek, onions, carrots. Carrots, potatoes, a little broth. Yes, that's okay. Andreas is definitely the one in the kitchen. He knows his way around. But he's charming too, he could say it differently. The leek is also fresh. Chef Iljas stews everything. But what about the main ingredient for the soup? And what kind of potatoes are they? Are they salad potatoes or flour-cooking? No more potatoes. These potatoes are salted potatoes. Ah, except for the salted potatoes, yes. The ones that are basically left over from the pre-service. You don't take boiled potatoes for a potato soup, which was once in the refrigerator, and then press it through and then somehow into any finished soup, which was mixed afterwards, to bring in the potato flavor. That's not good, you don't do that. We work a lot with variation. That means we don't have many ingredients, from which we make a lot, but we take a few basic products and try to make the most of them. Yes, but if you take a nice floury potato in the potato soup and stir it up, it gives a great aroma, I have to say. You can make potato soup as you want. There are also different soups regionally. I would do it differently now, but okay. Iljas is actually already a pensioner. But cooking is the great passion of the 67-year-old. So, what do you put in there, beautiful? Vegetable broth or meat broth? Meat, meat broth. And a little water. And the bacon, does it come in afterwards? That's raw, that's raw. We don't need to fry it, it comes salty. I think it would be better if you stir-fry the bacon a little beforehand. Then it gets salty. Then it gets too salty for you. Then you have to add a little less salt. Yes, too much garlic and then it gets salty. Okay, that was just a tip. Iljas, that's where it comes from, right? Now a little turmeric for a little color. Turmeric in potato soup, okay. Yes, very little. The turmeric didn't lose anything in the potato soup. It has nothing to do with it. It's not an Indian potato soup or anything. It's just a potato soup. A good marjoram, for example, would be great with potato soup. Do you fill it up with anything afterwards? No. That's done. Yes, you have to boil it. Yes. And that's done. And that's how you serve it? Do you serve it like that, in that consistency? So that seems to be a stick-firm potato soup. Andreas is confused. The potato soup is not as liquid as a normal broth, but rather with a firmer consistency, so that you can really taste both these brittle potatoes and the pieces. So that I understand it right now. This is how it is served, in the consistency it is now. Exactly. I make mashed potatoes with the potato soup, then really brush it through, and at the end through sieve. I like that more than the potato cream soup. At Lake Constance, the first course is ready. Now Fabio has the chance to convince his comrades from the old post. So, one appetizer. One rösti of champignons. Manni ordered the potato rösti in cream sauce with fresh champignons. The flatle soup, i.e. pancake strips in broth, go to Duscha. Andi ordered the Maultaschen Provençal with tomatoes and cheese. And Florian is looking forward to the potato soup with bacon. I'm curious about the Maultaschen, because I personally like the Maultaschen very much with our sauce. Of course it's industrial goods, but it actually harmonizes quite well with each other. Why do you make them a little fresher? It's done so quickly, Maultaschen. If you produce an hour or two in the morning, you can make hundreds of Maultaschen. You can put them on a tray, you can freeze them. You always have fresh things. I think there has to be a new way of thinking. So I'm convinced now. How does the competition see this? Your judgment, please, Florian. So my potato soup tastes very runny and watery, unfortunately. What I like are the onions and the bacon. I like that. They're also spicy, but only the bacon and the onions. And the rest is slightly watery. I'm surprised you said it's watery, but when I see you stab the soup like that ... From the taste, yes. So fresh potatoes, watery. It could be salted potatoes from the day before. You notice that, right? It's clear, it's a white potato corpse, and it's pressed through. That's just too little. You take the ones that are left over from lunch service. He puts them in there. The consistency was very strange, just a little brittle. It's up to everyone. Some people like it, some don't. That's not what we really pay attention to in the precision. Hard words. Can at least the potato roast convince the star chef Manni? Here, too, we have a classic convenience product. These are frozen roast potatoes. They don't have a bite. It's mushy, it's brittle. Yes, I know roast potatoes from Switzerland very differently. Freshly grated potatoes in the pan. It was a convenience product. It's frozen, put on the grill. Thank God on the grill and not thrown into the fryer that they soak up all the fat. Fresh mushrooms are there, but they have no taste. They were certainly fried and not already in the sauce, but simply on the plate. What I find a bit of a shame is that you only throw parsley on it afterwards. It's definitely in the heat and has been around for a long time. It's mushy. Yes, it is just the way it is. It would have been nice if they had put the sauce underneath, the roast on top and fresh mushrooms with shallots and fresh herbs. That was a bit disappointing for me. Manfred has recognized the system here. There is a lot of work with convenience. He is not at all mecca-like, but rather as a tip giver. I think it's great, it makes him stand out as a person. Is there now also a tip from Duscha? Or does she have nothing to complain about her fladle soup? It tastes good. The fladles are fresh. You can taste that. This is not a finished product. That surprised me very positively. I would not have thought. Since we are here on the Seepromenade, a lot of tourism, that the fladles are freshly prepared. The broth has a strong taste. It's not a finished product, not a canned product, but you can taste it. The broth has been used. Strong, not too hot, not too mild. Just on the point. I am really satisfied with the fladle soup. I am surprised. I think I have to look at you more when ordering. The lady in the round has come to her taste, in contrast to the gentlemen. Borscht, all good? Hi. Fabio with me. I understand that it is a bit dark over baking. And on the edge of the plate, it was already like ... Burned. Burned, browned, burned. Why do you have to bake it? That is not necessary. A national dish is completely destroyed. No, I think it's a shame. I am disappointed with the mold bags. Sure, you don't make them yourself, but I can't do anything about it. It's industrial goods. Sure, it's industrial goods, because we can't make them ourselves. That would be way too much work for us. I know it doesn't work differently here, but you really make an effort. You make tomato soup, and then you have to work on it a bit. Then it will be like that. I thought it was a shame that Andreas said something like that. He just got my favorite dish. But if that's the case, then that's the way it is. Yes, Fabio, I'm sorry you're disappointed. But that's somehow clear. In the appetizer round, a few things have already been served from the industry. That's a lot of wood. Let's start right away. Now the main course has to score points. Chef Manni provides the kitchen with a visitor. Fabio, hello. Hello. Can I have a look at your kitchen? Please. Oh, chef. What are you doing here? Now I have to make spaetzle. Swabian spaetzle. The Greek is now showing me Swabian spaetzle. I'm almost a little excited that they make the spaetzle themselves. I wouldn't have expected that either. First, Ilya beats up eggs and adds water. With the spices, the native Greek is creative again. A little nutmeg. And a little turmeric for beautiful colors. Now it's Manni. He and his turmeric. If I work with fresh eggs and have top quality, I still need turmeric to make the spaetzle more yellow. Thank God it's not so taste-intensive. I'm not a big fan of turmeric. But I think it's his favorite spice. Half a can for everyone. Really? All at once? Yes, all at once. No problem. Nice. Now you can see through the flour how it has a different consistency. Now he can put in a lot of strength. Now the mass will be much smoother. Ilya beats the dough by hand. He has his own method of scraping the spaetzle again. You make spaetzle by hand on a wooden board that runs a little sharp at the front. But he does it with a dough hook. They are different. I think that's the exciting thing. You can see that on the plate afterwards. With that, Fabio finally works on his map. Handmade spaetzle. And continue the work. Exactly. We are now dedicated to the preparation of the hunter's schnitzel. Do you make the special spice yourself or did you buy it ready? 3-4 different spices. Grill. Okay, grill spice. And that comes here. And then you make all the meat with this grill spice. What does our professional say about it? The individuality is completely out of the question. So it's really ... That's really ... Yes, everything is too standardized. Very spicy. You have to be careful with spices. Reclamation. Let's see if Ilyas really hits black with his spice in the end. Manfred, we have to cook a few more dishes with Ilyas. I know, the floor is full. You take over. Round 2, the main dishes. And they have to leave an impression on the competitors this time. After all, the first course was a failure. Manfred, you ordered the fish plate. It is in our menu with salted potatoes. Mike had your dish too. He gave us a few tips. Today you get a special version. The fish plate Alte Post Mediterranean with rosemary potatoes. I hope nothing goes wrong and Manfred believes it. The complete plate was my tip. Let's see. Fish, a little color and fresh potatoes. That would be nice. So the fish plate Alte Post has to convince star chef Manni. Andi ordered the hunter's schnitzel in cream sauce. Florian can taste the rump steak from the grill. And the pike perch fillet Constanze Art goes to Duscha. I was lucky that Mike was there 2-3 hours before us. It looks really good, the rosemary potatoes with fresh rosemary. I'm looking forward to it now. Enjoy your meal. The family business has been around for 15 years. Are you satisfied with your choice? I think for 16.90 euros a very large piece. One-time free, you see. Nicely fried, well seasoned. The meat was medium, as ordered, also fried. The meat was of great quality. I like the homemade herb butter. Tastes delicious and fits perfectly with the meat. Manfred, why is there so much juice on the plate? They have to take out the mass. They don't have time to let the meat rest. If you don't let it rest, the meat can't relax. That's why you have natural meat sauce or sauce juice. You want to have something fast, we want to deliver something fast. You want to come back because it was good, but because it was fast. That's the group we're talking about. I think my expectations are met. It tastes great, delicious and a great dish. Thumbs up from Florian. Whether Manni agrees with that? My expectations. The fillets of the fish plate are top-notch goods. Well, fish, frozen, 3 variants. Look at this thin crust. It's all dry. Mine were at least still glassy. It was in the pan for too long. Of course, they have milled. What I think is a bit of a shame is that they season everything with the same spice. And so I don't really taste anything of the basic fish. It burned so much on my tongue. That doesn't work for me at all. Industrial spice stories are often not so free of any flavor enhancers. So I ... Get rid of the stuff. Quite simply. But I'm glad the potatoes are different. I was in the kitchen and saw the salted potatoes. They're lying around in the broth in the water bath. That's why I'm happy that Mike gave me the tip. Great tip. But I don't know how they can do it with this mass. I can't put it in the water bath. I have to make it hot. I have to swirl butter in rosemary with the clarified butter. But still, if they do it, it's perfect. Let's get to you, Andi. What do you say about your hunter's schnitzel? Let's start with the meat. And the cooking point is excellent for pork. Really hit the mark. Not too much. What's a shame now is that it's just at the border, I'll tell you. It's already getting black around here. So already slightly ... I'll tell you at the border. But I have a problem with it. There is also such a ready-made spice. Or mixed spice with paprika, which is then burned. When frying, it's pretty hot. It almost tastes like a ready-made spice. I was in the kitchen. It's so intense. I tried it. There's a lot of salt in it, paprika, etc. If there's too much on it, it still burns on the tongue. It tingles. Because it burns. And the meat is not burned. That's really the spice. Because there's a lot of paprika in there. That's a shame. That's why I told him beforehand. He really has to be careful. He says yes, if it's too much. But I'm interested in my schnitzel. I know hand-cut schnitzels differently. They have such a shape for me. Like little soup noodles. If you rub it down like that. This is not a hand-cut schnitzel. Or here. It's somehow too flat. He doesn't want to be uniform. Like you would like to have now. That's his way of doing things. And he just says, that's my trademark. I have hand-made schnitzels on the menu. And the normal citizen says, yes. These are hand-made schnitzels. I think it's charming. Manfred goes more into the defensive position. For the house and for Elias. The Greek schnitzels are not really original from Swabia. I think the appreciation goes here, that they were made fresh. Andreas can't know that. He wasn't in the kitchen. But of course he compares schnitzels with the schnitzels he learned. They're not bad in taste. But the shape, that's not a hand-cut schnitzel for me. Too small, then too long, then too thin. But on purpose I did it that way. I don't understand that either. Duscha, your judgment is still out. How do you like the pike perch fillet? I'm a little confused. For me, pike perch is constantly tender. There's white wine sauce to it. And somehow I miss the white wine sauce. Do you know that differently? I'm of the opinion that the white wine sauce... You're right. Constanze Art is simply with onion, white wine sauce. And the special thing about the sauce is, the white wine sauce is bound with the egg yolk. Yes, I know that too. They must have forgotten. I'll ask him. We'll call him. Because it's a shame, great dish. And if you don't have your sauce, it would be a shame. Yes, we'll go and ask him. Fabio, will you come? Your contenders are asking for you. I have a question for you. Could it be that the white wine sauce has been forgotten with the Constanze fish? White wine sauce? Yes, because I now know the dish with white wine sauce. So our pike perch Constanze is not served with white wine sauce, but with the Provencal sauce. This is homemade tomato sauce, served with herbs and fresh mushrooms. Yes, because I was a little irritated by my fish dish. Because I know it with white wine sauce. Yes, I mean, fish doesn't have a fixed dish. You can serve it in different variants. We decided for our Mediterranean variant. Constanze Art seems to be a well-learned term for the Viennese schnitzel. As you say, Manfred is right behind. And here it is served with a Provencal, i.e. with a herb tomato sauce. Of course, it's completely different in terms of your expectations when you come from the region. You notice that immediately with Duscha. I just think it's a bit of a shame when I write a classic garnish on the menu. I still expect that. Why don't you call your dish Zander Mediterranean yet? Would everything be fine? There are just a few classics that are centuries old. There are classics that are new. But if there is a very fixed order of how it should be, then you should know that too. The desserts are ready and Florian is already on his way to the kitchen. Oh, everything is dark in the kitchen. Where do we make our rice cups? What now? Everything is dark? Hello. Hi. Hi, my name is Florian. What's your name? Marius. Hi, Marius. Why is the kitchen closed? Because the kitchen closes a little early, but we continue to work on the ceiling and service. That's the thing now, isn't it? They all really flew out. After work, bing, bong, ding. Lights off, Elias. Then we'll make the ice cup Alte Post together, right? Yes, please. One ball of strawberry ice cream, one ball of strawberry ice cream. Fabio is making it a little too easy now. That's not possible. So I would guess that this will also cause problems. So the customers won't accept that either. I'm already done with the ice cream. Yes. I'll close it again. Where are we going now? Let's go to the ceiling. Make the decor. Unfortunately, it was really very cheap ice cream. Of course, many restaurants use ready-made ice cream. I'm not against that at all. It was really the cheapest ice cream. There are still ice crystals in it. So, yes, too bad. I really always accept here that you don't necessarily have to be an ice cream producer. But you can buy great quality. But in a competition, where you know today is the competition, I tell my chef, look, now we make our dessert menu, we leave it upright. Yes, I think it's a shame. Clear message. Is the cocktail freshly prepared or is it canned? It's canned. That's really uncharacteristic now. Now there's also an artificial sauce on it. You can paint pictures with it, but not sell it as a food. No, out, end of the mouse. I don't want to see anymore. Oh, something fresh. Well, look. No, that's not enough anymore. And so it goes out. It looked relatively attractive for the products he had. He gave everything, he spread the sauce nicely and put the fresh fruits on top so that you can at least see them. So I don't think he made a mistake. The evening in the old post is coming to an end. The dessert, please. Then I wish you a good appetite. And let it taste. Andi can look forward to warm apple strudel with vanilla sauce. Peach melba, i.e. vanilla ice cream with peaches and cream, is available for Florian. The white lady is suitable for the lady of the round, Duscha. And Manni has decided for the ice cream cup Alte Post with mixed fruit. And how do the desserts come along? Do you like your ice cream creation, Manni? Yes, that's mixed ice cream with canned fruit. Yes, canned fruit is certainly available in different levels of quality. There's so much sugar in the canned fruit. You can't even taste the fruit. I can't tell you now. I mean the pear from the color, but you can't define it. What I think is very cruel, it says strawberry sauce on it. And it's some kind of artificial red pomade. It's just sweet. It tastes terrible. Red chewing gum, pomade, don't say artificial. Yes, now the politeness with Manfred is over too. Is your apple strudel actually warm? The apple strudel is warm. I think it's a bit lovelessly served, although the apple is really nicely cut. Yes, they did their work. The vanilla sauce has a typical vanilla taste. It's also a finished product, for sure. With a little more imagination or a little more love, it looks completely different. A plate a little bigger, a little powdered sugar on it, the vanilla sauce on the right and left, then it looks completely different. Yes, but they make so much effort and really carve the apple. Not everyone can do that. And afterwards they actually destroy everything. The apple strudel on it, and the sauce on it, and it doesn't matter, it's gone. Well, clear criticism. Food recording and on. That's probably what he meant. Too bad. That's the hardest statement you can make. So if food is worth going to the food recording, then it's actually through. Does Duscha look like that or can the white lady charm her? I also have a completely different picture now, an idea of ​​my white lady cup. Namely? I have now imagined the cup is completely white. This chocolate sprinkles on it, that actually destroyed the picture. Yes? Are these chocolate sprinkles? Yes, I think these are chocolate sprinkles. Can I try it? Yes, that's chocolate sprinkles, but I think they're a little worn. Take a good couverture and rub it over the grater, a little bit of chocolate chips over it. Ten times better than that. Well, you can tell that this is quality ice cream. Cheap ice cream. And the relentless criticism does not end. So my ice cream is the same vanilla ice cream as yours. So with the same crystals. I was behind the counter. So really very poor quality, as you can see here. If your ice cream is just too long open in a freezer and just constantly open the lid, close the lid, open the lid, the freezer door is not regularly thawed, then there is such a ... as if you are constantly biting on small ice crystals. The cream is great, super fresh. Chocolate sauce. Yes, finished out of the bottle. Normal, let's put it that way. And yes, the peach. It's a shame, yes. These are just cheap canned fruits. Peach Melba is a classic. August Escoffie, a century-old chef from France, invented the dish. Where is the raspberry sauce? So I have to be honest, I don't even know what peach Melba is exactly. So peach Melba, vanilla ice cream, peach and fresh raspberry. Yes, in this case, if you like, it's not there. Again wrongly declared for me. If he describes classic things, then he should please stick to it. Then please only use self-created names, but not those that have been assigned a dish for centuries. The sweet finale could not convince either. But what does Fabio's dinner cost? Can the price still get points? So all together with drinks. What does the Bodenseerunde say about the total amount? 130.80 euros. If everything had been okay now, it would have been a great price. We would have eaten really cheap. But due to the quality fluctuations ... For four people, three courses, certainly not expensive. But it wasn't worth it. If I don't like it, then 80 euros is too much. In the Alte Post it gets serious now. How hard does the competition rate this evening? Criticism was more than enough. I give Fabio for his restaurant Alte Post 7 points. So dear Fabio, you get 5 points from me today. I give Fabio from the Alte Post 4 points. Ouch! My main focus are simply technical errors and on quality and above all convenience products. That's why I gave the score with good conscience. Thin 23 points for Fabio's Alte Post. With that, Manni's Casala remains in the lead. Tomorrow Florian will start with the Buffalo Steakhouse. Juicy meat, put into the scene. In a modern 3.0 steakhouse. With the Zeppelin it goes up. I want to go there again. But can the fish convince too? I definitely felt my chewing muscles when I tried them.