The quality of the cooking is very good. The offer of dishes is variable every week, from meat to fish, and distinguishes itself by its creativity but always thanks to the seasonal ingredients. If starters as the smooth soup of potatoes of small milk, main courses as mais poularde tenderly basing on the tongue vegetables of leek or the bludgeon of piglet of crunchy shaving roasted with swedes, the Nansen, Maybachufer 39, manages almost always to enthuse thanks to the excellent quality of ingredients, the portions are measured well and the spices perfectly harmonized. This evening I had the lamm with cabbages cooked in honey and It was delicious. We finished with some chocolate mousse and fruits, then a coffee and we were very seduced by the welcome of the place.
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