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This was my third visit to Werner Tobler\'s restaurant in Hochdorf. I went there for the first time six months ago and ordered a huge, juicy double pork chop (with lavish side dishes, sauce and Seetaler truffle) for the not at all juicy price of just CHF 48.
Then I had half a dozen desserts in attack. I was impressed by the quality, regionality and value for money.
A colleague from Zug was infected by my enthusiasm and accompanied me and his girlfriend to the second meal. We tackled the gourmet menu and the patisserie, the enthusiasm didn\'t let up.
In the meantime there was a change of season and a good friend of mine, who lives in Hochdorf but has never eaten there, reported his curiosity.
I promised him something wonderful: fine, juicy schnitzel with homemade ketchup, followed by the best dessert variety in the region and fine ice cream.
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We were greeted warmly and seated in the bistro. The house also has a gourmet parlour, but we were very casual. The atmosphere is uncomplicated and nice.
Here you don\'t see yourself as a deadly serious gourmet temple, but as the culinary hub of the community:
we discover reveling gourmets, families, couples and a large table of club members. The sous chef describes the kitchen and positioning of the restaurant as "home cooking" in the best sense of the word. Despite (or maybe because of?)
Werner Tobler\'s great creativity and the 15 points he gained in the Gault Millau guide, the restaurant hasn\'t lost its down-to-earth attitude. The chef is easy-going, relaxed and unabashedly accommodating to the wishes of his guests.
The greeting from the kitchen came in the form of marinated mustard flax marinated in five different types of mustard (including Savora mustard).
I don\'t like raw fish, but I was able to enjoy it with the bread from Hochdorf\'s Ehliger bakery.
The first starter was the ham terrine with La Ratte potato salad. The ham terrine tasted fine and also went well with the bread.
The star of the starter was the potato salad: a really big taste, a very high-quality product with a slightly nutty note.
I could have eaten more of everything. Only the mustard sour cream was modestly portioned: I\'m sure every guest would like to be able to eat three times as much, very yummy!
A tip: In the Braui, the kitchen cultivates great taste. A perfect example is the pepper marinated in grappa: the pepper tastes more peppery than any flavor I\'ve tasted so far.
I was allowed to taste a spoonful of the pumpkin soup with pumpkin seed oil and caramelized pumpkin seeds from my counterpart: The soup has the right texture and a full-bodied taste, which then skilfully heats up with a slight spiciness
The second starter was a duck liver terrine from the gourmet menu with pear and Jerusalem artichoke salad, brioche balls and 50-year-old pear.
The pears were juicy, tasty and went very well with the terrine, which unfortunately was too much alcohol for my taste. The brioche balls provided the wow effect with their funny shape and great taste.
The main course is called "Uschi\'s Wienerschitzel made of pork fillet with homemade fries allumettes, vegetables from the market and WTs ketchup."
The schnitzel, named after Uschi Frapolli, his partner and chef de service, are the smallest and juiciest schnitzel that I have eaten so far. The homemade ketchup and the crunchy, tasty vegetables are also very successful.
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