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Claus Alboth |
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| Born |
1964-12-28 Born: Berlin, D |
| Apprenticeship/training |
1982 - 1985: Steigenberger Hotel Berlin, Robert Heinzelmann, Berlin |
| Career |
1986: Rockendorf's Restaurant, Berlin
1987: Grand Hotel Esplanade, Restaurant Harlekin, Berlin
1988: MS Vistafjord, Cruise liner
1989: MS EUROPA, Cruise liner
1991: Steigenberger Hotel Maximilian, Bad Griesbach, (Sous chef)
1992: Hotel Erfurter Hof, Erfurt, (Chef de cuisine)
1994: Hotel Domizil, Apfelstädt; since 1997, ALBOTH'S Restaurant, Kaisersaal, Erfurt
since 2002: Kaisersaal Erfurt / Alboth's Restaurant / Hohe Lilie, Erfurt, chef de cuisine |
| Philosophy |
Everybody needs a bit of fun - so don't forget to have it! |
| Membership |
Verband der Köche Deutschland (Organisation of German Chefs) |
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Alboth's Restaurant im Kaisersaal |
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| Address |
Futterstr. 15/16
99084 Erfurt
Germany > Thüringen > Thüringen > Erfurt City
number of seats: 28
number of employees: 6
SKZ (Service Index) 0.214
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| Staff |
Alboth, Claus (Chef de Cuisine)
Alboth, Claus (Patron)
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Phone
fax |
+49 (361) 5688207
+49 (361) 5688181 |
email
Homepage |
info ( at ) alboths.de
www.alboths.de |
| Opening times |
closed Sunday & Monday
Opens at 18.30 h
Closed: 3 weeks in January & 3 weeks in summer holidays |
| Prices |
à la carte ø € 9 - € 23
Menu ø € 26 - € 79
9 course menu € 79
All credit cards accepted
9 course menu 90 €
price per course = 10.000 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
416
58.9
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336
61.4
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359
59.4
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337
59.9
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
o+
16
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hh
XX+
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o+
16
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hh
XX+
*tip k
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o+
16
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hhh
XX+
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o+
16
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hhh
XX+
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(13.2)
(16.3)
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(15.7)
(14.7)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
15.00 |
| class |
Good |
| ERR Toques |
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| ERR Rank |
1481 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his regional products. |
| Starter |
Prime boiled beef and goose liver in aspic on different coloured lentils with port-chili ice cream |
| Main dish |
Saddle of rabbit filled with lobster on an orange-chervil sauce with yellow beets |
| Dessert |
Alboth's special variety |
| Seminars |
Information @ www.alboths.de;
max. no. of participants: 10. Price from € 110 - € 120 |
| Number of bins |
300 |
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