Dhe Weimar Hotel “Elephant”, located on the market square, looks rather reserved from the outside, but turns out to be generously laid out in large parts. The “Anna” restaurant fits the picture visually, appears timelessly dignified and spacious. What is surprising is that there is a starter called “Organic scrambled eggs deluxe with caviar Baerii Classic” (26 euros). Such and similar dishes are otherwise more likely to be found in big city luxury hotels or where small dishes with ingredients that are as noble and expensive as possible are the order of the day. A fairly firm scrambled egg is served with good seasoning, some salad and a piece of caviar scooped out with a tablespoon – so not too small a portion. Does that make sense now? In principle yes, because the combination of scrambled eggs and caviar tastes good. The caviar becomes, so to speak, a very fine, slightly iodine-salty seasoning for the egg.
With a second starter, the “water buffalo tartare with pickled egg yolk and caviar crunch” (24 euros), you don’t taste the water buffalo through, but rather an inconspicuous, normal tartare. By then the yolk will have dried and become small particles, and the dried caviar will also have more of a crunchy texture than a flavor. What really makes a contribution are pieces of pickled cucumber, which are reminiscent of classic Eastern European cuisine and, with their hearty, down-to-earth aroma, make you forget about caviar.