K Fisherman
Google
Tucked away in the charming town of Erkelen, Troyka Restaurant offers more than just an evening of fine dining—it presents an immersive culinary journey through artfully constructed flavors, textures, and cultural inspiration. For those seeking a gastronomic experience of the highest order, Troyka is an essential destination.
From the moment you’re welcomed, it’s clear this is a restaurant that treats hospitality as an art form. The service is poised and deeply attentive, creating an atmosphere where guests feel both relaxed and revered. Yet, the true brilliance of Troyka lies in its extraordinary Gourmet Menü—a curated procession of inspired dishes that dance between innovation and heritage.
The evening begins with a delicate Amuse, a promise of what’s to come (Troyka vom Daikon) a sophisticated play on texture and vegetal nuance that immediately establishes the chef’s creative Alexander Wulf voice.
Next, a trio of Häppchen and Waffel Bardinova showcases playful refinement—bold, bite-sized expressions that surprise and delight. These initial offerings pave the way for a crescendo of complexity.
The Pot Schuba, an elegant reimagining of the Eastern European classic, reveals Rote Beete, Dill, and Makrele in perfect harmony. It’s earthy, vivid, and utterly refined. The Champignon Gateau, accented with Kwas, Kamtschatka Beere, and Pistazie, is a showstopper—both visually arresting and richly flavorful, balancing earthiness and bright acidity with precision.
The seafood course—Langostino with Ucha, Lardo, and Letscho—is a stunning ode to depth and subtle sweetness and had been my personal favorite. The broth alone could be bottled and sold as liquid gold. It’s followed by Piripjolka, where Entenleber, Borschtsch, and Champagnerkraut converge in an opulent, almost theatrical dish that marries richness with tang and texture.
The main course of Lammrücken, accompanied by Piroschki, Morchel, and Roscoff Zwiebel, is both comforting and luxurious. Perfectly cooked lamb, earthy morels, and the delicate sweetness of the Roscoff onion unite in a dish that feels both soulful and modern.
To conclude, the dessert courses offer a graceful exit. Sauerampfer with Plombir Espuma, Valrhona Schokolade in form of a cigarette and Yuzu is a balance of tart, sweet, and creamy that refreshes and satisfies. The final touch—house-made Pralinen—provides a fitting finale, each one a bite-sized jewel of craftsmanship.
This experience is further elevated by an expertly curated wine pairing, where each glass complements and elevates the dish it accompanies. The sommelier’s Ronny Schreiber selections are inspired—never predictable, yet always perfectly attuned to the flavors on the plate.
Troyka Restaurant doesn’t simply serve food—it composes a story across multiple acts, each more compelling than the last. The Gourmet Menü is a rare blend of precision, imagination, and cultural reverence, marking this establishment as one of the most refined and exciting culinary addresses in the region.
