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South Africa along the Rhine-Neckar

On every first Thursday of the month, the restaurant Felderbock takes its guests on a culinary journey to the “Country of the Month”.  The  4-course “Kulinarische Reise” menu is priced at 36 Euro per person (including aperitif), and reservations are compulsory.

After a delicious Italian outing in December, we dropped by again in January for another trip – this time to South Africa.

Culinary Journey: South Africa

When one thinks of Africa, images of wild animals pop up, so an Amuse-bouche of “Krokodilfilet mit frittierten Kichererbsen” – is an apt introduction to Felderbock’s South African menu.   The well-seasoned white crocodile meat coated in a light batter and fried has a firm texture which is reflected in that of the accompanying fried chickpeas.

Crocodile fillet with fried chickpeas
Crocodile fillet with fried chickpeas

Felderbock does fish well, and the appetizer is no exception to the norm.  With “Seebarsch im Filoteig“, we sampled perfectly-cooked bass nestled in between delicate, crispy sheets of filo pastry, topped with candied boiled peanuts, on a bed of fresh rucola.  Did you know there is world-class bass angling to be had throughout South Africa?

Bass in filo pastry with candied peanuts
Bass in filo pastry with candied peanuts
Seeing that South Africa is the biggest producer of corn on the African continent, an authentic meal won’t be complete without some “Maisüppchen bit Chili und Bacon” – a hearty corn chowder with crispy bacon and a hint of chilli to warm our tastebuds this wet January evening.
Corn chowder with chili and bacon
Corn chowder with chili and bacon

The main course features “Straußensteak mit Bohnen und Süßkartoffelpüree” – an ostrich steak grilled to perfection, paired with curried green beans and a creamy sweet potato mash.  Ostrich meat is protein-rich and low-fat, and the temperate climate of South Africa is well-suited for farming the world’s largest and heaviest bird.

Ostrich steak with beans and mashed sweet potato
Ostrich steak with beans and mashed sweet potato

Our journey ends on a sweet note with “Amarulaeis mit karamelisierte Datteln” – Amarula ice cream paired with caramelized dates.  Amarula is a cream liqueur from South Africa, made with the fruit of the African marula tree, which is also enjoyed by elephants – the fruit, not the liqueur *lol*

Amarula ice cream with caramelized dates
Amarula ice cream with caramelized dates

Congratulations to the culinary team at Felderbock for presenting a menu which showcases the diverse flavors of the Rainbow Nation, from the highlands to the savannahs, to its vineyards!

Felderbock and South African Wines

This evening’s menu was well-matched with ASLINA wines created and crafted by Ntsiki Biyela, South Africa’s first black woman winemaker in South Africa.  In 2004, a decade after apartheid ended, Ntsiki became the resident winemaker at Stellekaya vineyards.  Today, she is the proud owner of her own brand of wines, named in honor of Aslina, her late grandmother.

We particularly enjoyed Ntsiki’s 2015 Sauvignon Blanc with our first three dishes, and her 2014 Cabernet Sauvignon washed down smoothly with the ostrich steak.  You can sample these wines, along with her other creations at Vin Africa, located right next door to Felderbock.

Felderbock Hotel & Restaurant, Hauptstraße 26, 69226 Nußloch

 

Looking for more ideas on where to dine in the Rhein-Neckar region?

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