My wife and I had a wonderful dinner at Edvard on Saturday June 7, 2014. The slogan says "Fresh cuisine" which says it all: fresh ingredients, fresh combinations of those ingredients, and fresh presentations, along with a fresh young, enthusiastic and engaging staff that made our evening highly enjoyable.
We were greeted by Tobias Winderl, who, we soon discovered, knew everything about the menu, the extensive wine list, and fine food in general, and he shared his knowledge in a very pleasant and friendly way. He seemed genuinely excited to have us at the restaurant, and all night long he and the servers all were friendly, engaging and attentive. This was a little surprising because we don't speak any German and sometimes language problems as can be a barrier. Not here. All of the staff were accomplished English speakers, and seemed genuinely friendly.
The food itself was wonderful and a couple of the dishes uniquely unforgettable. The opening amuse bouche was a goose liver pâté in phyllo dough. I could have had another ten servings of that. And my deer loin with strawberries and balsamic sauce was worthy of last-meal status, especially when paired with a suggested local wine. Finally, the parting gift from the chef was some sweets, one of which - a chocolate covered frozen cherry ice cream on a stick - made me glad the deer loin hadn't been my last meal.
In the best fine food restaurants you get great cuisine and a great staff. At Edvard you certainty get both. Besides Tobias, with his extensive knowledge and engaging personality, there was also Natascha whose friendly smile, quick laugh and wonderful service made the evening truly memorable. I highly recommend Edvard for its take on "fresh cuisine."
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