If you wonder: No, the restaurant’s name has nothing to do with Los Angeles or Nike. It’s named after Ludwig Andreas Jordan, one of the former mayors of Deidesheim and former owner of the winery Bassermann-Jordan, which also owns the hotel complex, in which the restaurant is located. Deidesheim is one of the major villages in the German wine region of the Palatinate and as such the restaurant boasts an incredibly big wine list (especially Riesling) going back as far as the early 1900s.
Overall, we had a great experience. The service was friendly and attentive throughout the night, especially the sommelier. The atmosphere is relaxed and warm. We almost felt at home during the 4 hours we spent there.
Now to the food: The restaurant and head chef Daniel Schimkowitsch are known for their drive to source the fresh and highest quality ingredients, which are not that commonly found in German fine dining. Calls for a second Michelin star were getting louder and louder in recent years and it deservedly got its second one this year.
The menu was fantastic throughout. The first highlight was the albacore with the uni sorbet. The sorbet definitely had a sweet flavor like it could have been a dessert course as well, but once the wave of “ocean” flavor hits you, you remembered again what you were actually eating. The quality of the scallop (very sweet touch that they mention the guy who dives for them by name in the menu) and the langoustine were breathtaking. They could have served them without anything else, and they would have still been two great dishes. The bread was probably the best I have ever had and the two desserts were both knockouts. Not only is it fun to destroy a frozen leaf, but the combination of the herbaceous shiso leaf with the frozen calpico and the plums underneath made it one of the most memorable desserts I’ve had. The second one with the seaweed and nougat (underneath was a soft cake like mass with pumpkin seeds) sent me to heaven. The petit fours after almost felt like overkill, but they were also really good. The only dish we felt was a slight dip were the tortellini with foie gras and white truffle, which was a bit more “standard” fine dining fare compared to rest (but still very good).
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If you wonder: No, the restaurant’s name has nothing to do with Los Angeles or Nike. It’s named after Ludwig Andreas Jordan, one of the former mayors of Deidesheim and former owner of the winery Bassermann-Jordan, which also owns the hotel complex, in which the restaurant is located. Deidesheim is one of the major villages in the German wine region of the Palatinate and as such the restaurant boasts an incredibly big wine list (especially Riesling) going back as far as the early 1900s.
Overall, we had a great experience. The service was friendly and attentive throughout the night, especially the sommelier. The atmosphere is relaxed and warm. We almost felt at home during the 4 hours we spent there.
Now to the food: The restaurant and head chef Daniel Schimkowitsch are known for their drive to source the fresh and highest quality ingredients, which are not that commonly found in German fine dining. Calls for a second Michelin star were getting louder and louder in recent years and it deservedly got its second one this year.
The menu was fantastic throughout. The first highlight was the albacore with the uni sorbet. The sorbet definitely had a sweet flavor like it could have been a dessert course as well, but once the wave of “ocean” flavor hits you, you remembered again what you were actually eating. The quality of the scallop (very sweet touch that they mention the guy who dives for them by name in the menu) and the langoustine were breathtaking. They could have served them without anything else, and they would have still been two great dishes. The bread was probably the best I have ever had and the two desserts were both knockouts. Not only is it fun to destroy a frozen leaf, but the combination of the herbaceous shiso leaf with the frozen calpico and the plums underneath made it one of the most memorable desserts I’ve had. The second one with the seaweed and nougat (underneath was a soft cake like mass with pumpkin seeds) sent me to heaven. The petit fours after almost felt like overkill, but they were also really good. The only dish we felt was a slight dip were the tortellini with foie gras and white truffle, which was a bit more “standard” fine dining fare compared to rest (but still very good).