Insight into the Blaue Ente team

He is known at Seefeld as a warm-hearted restaurateur. After his time at Neumarkt, he took over the Schlüssel restaurant and firmly established himself in the neighborhood with his hospitality.

His concept of classic service and seasonal cuisine was already very well received there. We are all the more delighted that he is now continuing his passion at Blauen Ente .

And after just a few weeks, he has arrived. Alex enjoys coming to the Blaue Ente every day. The spacious and industrial premises are not only a pleasure for him, but also for his long-standing regular guests from the Schlüssel. He can hardly wait to experience the summer in the Mühle Tiefenbrunnen and in his new restaurant and to see how not only the rooms inside but also the terrace at Blauen Ente come alive at lunchtime. "What a wonderful place."

The team is the heart of a functioning business. Chef Niclas also lives by this principle. "I don't work the way I did 30 years ago, when the ladles and pots were still flying." He prefers to concentrate on good, positive energy in the kitchen, because the end product on the plate that reaches the guest is only right if the team works in harmony. He attaches great importance to a seasonal and regional menu. He would never put an exotic ingredient such as tuna on the menu. They prefer to source fish that also swim in Lake Zurich or other surrounding lakes. They are passionate about this concept. At the same time, they prefer to stand out even more with unusual compositions of flavors. Playfully combining sweet nuances with salty elements or rounding off the overall package with a subtle bitter note is what they want to surprise their guests with in the end.

And what is the ideal accompaniment to culinary highlights?

This is what we asked wine expert Markus during our visit. It turned out that this is a much more complex question and many aspects need to be considered.

"First I try to find out what a person likes. I have to find out whether someone prefers something light or something heavy. It's no good recommending a heavy wine if the person doesn't like it. And of course I first need to know whether it should be a white wine or a red wine. When it comes to white wines, there are very nice Chardonnays and Sauvignon Blancs. These are usually very good entry-level wines, but it always depends on how the wines are made. You can't recommend every Chardonnay in general. The red wines that often go down particularly well are Cabernet Sauvignon or wines made from the Tempranillo grape variety from the Rioja region, which are usually a little softer. In general, entry-level wines should be soft, round and aromatic and not have a lot of tannin and acidity," says Markus.

Guests benefit from Markus' enthusiasm for wine and its origins. Because for Markus, wine lives with history and culture. He knows the producers and the winegrowers and can therefore have a completely different understanding of the wine he serves.