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Norbert Dobler |
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| Born |
1961-01-25 Born: Singen, D |
| Apprenticeship/training |
1976 -1979: Gasthof Adler, Gustav Müller, Radolfzell |
| Career |
1979 - 1981: Dallmayr, Munich (Mr. Hunsinger, Mr. Böswirth etc.)
1982: Parkhotel St, Leonhard, Überlingen am Bodensee (Lake Constance)
1983 - 1986: Deidesheimer Hof, Wolfgang Maser, Deidesheim
since 1987: Dobler’s Restaurant L’Epi d’Or, Mannheim (Patron) |
| Philosophy |
Love of the job, good eating and fine wines. |
| Membership |
Eurotoques |
| Interesting tidbits |
Went independent with Restaurant L’Epi d’Or at the age of 26. |
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Dobler's |
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| Address |
Seckenheimer Str. 20
68165 Mannheim
Germany > Baden-Württemberg > Karlsruhe > Mannheim City
number of seats: 45
number of employees: 5
SKZ (Service Index) 0.111
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| Staff |
Dobler, Norbert (Chef de Cuisine)
Dobler, Gabriele (Maître)
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Phone
fax |
+49 (621) 14397
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email
Homepage |
n.dobler ( at ) doblers.de
www.doblers.de |
| Opening times |
Sunday & Monday days of rest
12.00 h - 15.00 h & 18.00 h - 22.00 h |
| Prices |
Ala Carte 10,- € - 28,- €
5 courses menu 68,- €
7 courses menu 82,- €
7 course menu 84 €
price per course = 12.000 |
| Credit cards |
American Express, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
392
60.2
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194
76.2
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195
76.4
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164
79.4
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
gusto "pans" (no ranking)
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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15
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hhh
XX
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oo+
15
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*
hhh
XX
tip k&s
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oo+
15
7/10
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hhh
XX
*tip k
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oo+
16
6/10
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hhh
XXX
*tip k
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(15.0)
(16.0)
(13.0)
(16.0)
(15.2)
(15.5)
(15.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
15.67 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
1051 |
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| Guest Rating |
| current quality | 17.50 |
| class | Outstanding |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Bekannt für seinen lauwarmen Hummersalat mit Pfirsich und Basilikum |
| Starter |
Rosa Wilde Gambas mit Herbsttrompeten und Krustentiersauce |
| Main dish |
Salzwiesen-Lammrücken mit mediterranem Gemüse |
| Dessert |
Quarkmousse mit Zwetschgen und Marzipanbuchteln |
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