I will give you 50% of ALL of my PROFITS if you teach me how to make profits? - Restaurant Joann Enschede - Buy Reservations
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Restaurant Joann Enschede Reviews from The Last Year
Recommended for a wonderful evening out
Had another wonderful evening at Joann's with friends last Friday. The dishes are not only delicious, everything also looks fantastic. The staff is friendly and knowledgeable. The explanation about the wine is very entertaining, and if you don't drink alcohol; they really make the tastiest mocktails! It is highly recommended to eat here once (or more often ;-)). We are fans!!
Very well thought through, very "modern", very "urban", and rather disappointing.
Hmm.. what to say? Jo Ann was recommended to me. Being extremely cautious about good food, especially in the Northern part of Europe, I ran a few checks on Internet and came across an article that reported that this restaurant had been invited to the Michelin Guide graduation finals three years in a row but had not managed to catch their first star yet. In the interview, the owner expected last year's reason to be that the inspectors 'probably had not been to his restaurant'. All in all - reasons enough to give this place a try. At the same time - risky, because, at times, expectations do tend to be higher than a place like that can handle... We went for Valentine's Day. The entourage is well thought through, and so is the business model: Nice building (bit sorry for them that they have a so-called Stolperstein, 'stumbling stone', right in front of the entrance - a copper sign imbedded in the pavement indicating that the former inhabitants of the building were deported to a concentration camp during WWII; to some it may mean little, to others it undoubtedly impacts the joy of the evening. Not their fault), nice decoration, nice hosts all nicely dressed up in matching clothes. The 'reception' at the door was fine, coats were taken, we were shown to our table. Table setting was modern, which, who knowns, one day we will accept as 'normal'. For now, however, we persevere in believing that cloth, bone china and classical silverware beats trendy doodles that are "especially selected with every dish to increase the entirety of the experience", steel cutlery and mica covered black tables that resemble a rail station waiting room rather than a restaurant with star aspirations. Comfy chairs. At the table we were shown the menu, nicely crafted in pink for the occasion. There were three attemps to upsell some caviar and/or truffle and to get us drop the wine arrangement and go for an à la carte variant - just few enough attempts for it not to become annoying. So far, so good. Some perplexities but hey - de gustibus non est disputandum...one cannot quarrel over taste. Or can one? Well, that's where things got complicated: the food itself. We were served 2-3 amuse-gueules and a 7 course dinner, with lots of "bells and whistles": with a complete dog-and-pony-show of waiters rattling well recorded messages about the components of the various dishes, the origins of the ingredients, the core beliefs of the chef that had led to these almost celestial taste combinations. And yes, the dishes were very well presented. Very trendy, very modern, stuffed with a never ending array of Coppert Cress dominated bits and pieces - some of them real examples of where hospitality, art and entertainment meet. What was missing - and that is what led to our strong belief to have identified why that Michelin star just doesn't seem to make it to that kitchen, was taste. A long list of concerns about taste. Like the heart shaped amuse, made of white chocolate, with a 'Bloody Mary' filling: it looked GREAT. It tasted like white chocolate and cucumber pickling liquid; a poached oyster (which to many of us is already a sin), with an oriental-ish, rather heavy, luke warm sauce. Why? Or the trout with, quince that was undercooked. Like the algae powder on the veggies on the cod, that looked amusing but had no taste or at least no taste that could match with any of the surroundings tastes? Or the oyster leaf to go with a coquille St.Jacques, from opposites of the taste spectrum, that - instead of being complementary - offered nothing but dissonance? A lot to be said, in short, about the taste buds of the guys in the kitchen...lots of work to be done, lots of travels to be travelled, lots of destinations to be "tasted". Maybe the wine made up? No, it did not. The story that was poured into our ears was definitely better than the wine that went into the glasses. The paring was off, 6 times out of 7. Some wines were too young to drink, one wine smelled of dusty old books. Again, we admit, taste is a volatile concept. Not everybody understood Picasso or Mondriaan at first. Mind you - both could paint and had struggled for years to enlighten themselves and break free from tradition: nowadays, many think that having an Iphone makes you a photographer, having a Tik-Tok account makes you a movie star, participating in The Voice makes you a singer and making a fool of yourself in Maestro makes you a conductor. Our fear is that this trend is spilling into the culinary world too... Nevertheless. We will accept that taste is relative. Let's talk quality then: the coquille was overdone. The cod had seen better days when it comes to freshness. Some of the wines were well below star standard. One of the friandises tasted strange. The ristretto was, in espresso terms, a lungo (a common problem in the Netherlands but hey, I even showed you with my finger how much coffee I expected in my cup!). Hospitality-wise: all well except one detail: we were seated next to the open kitchen, which is fine, and to some maybe even a priviledge. The moment the équipe finished service, they started cleaning the place. Really? We understand you want to clean but really? In front of your diners? All in all, for a 200,- Euro p.p dinner, there's certainly room for improvement. Bit worried about the taste bit....some just don't have it and never get it. A bit like Michelin stars...
Spitzenrestaurant im Gebiet der Niederländisch/Deutschen Grenze bei Münster
The Joann is located on the edge of the city centre of Enschede in a stately villa. The extremely attractive exterior impression is continued inside by the very stylish furnishings. The great atmosphere is emphasised by the panoramic windows to the garden, with bronze worth seeing, on one side and the open kitchen on the other. The food has always been outstanding, with excellent, creative dishes. The menus are always absolutely harmonious. One course follows on from the next. It should be emphasised that the dishes are of a very high standard, but never too complex. The consistency is also always excellent. It goes without saying that the ingredients are of very good quality. It is great that the chef allows the young chefs to prepare selected courses themselves at the table and thus enter into a dialogue with the guests. The dishes are complemented by a wine pairing that we found to be appropriate in every respect. This also reflects the fact that everything is never overdone, but harmonised. Everything is complemented by a young, very courteous team that leaves nothing to be desired. The service is friendly and personable, but absolutely professional. At Joann's you immediately realise that there are absolute experts at work here who enjoy what they do. So thank you very much! Tot ziens from Germany
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I will give you 50% of ALL of my PROFITS if you teach me how to make profits?
By 👻 @HarmlessOven17, 04/26/2024 2:52 pm
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If you teach me to make money I will in exchange give you 50% profits
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Answer from 🍑 @BraveCloth47 (04/26/2024 2:58 pm)
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LOL. Thank you The New Yorker.
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By 🍕 @DemonstrativeRegret77 (04/26/2024 3:01 pm)
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By 🍑 @BraveCloth47 (04/26/2024 3:08 pm)
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By 🎱 @PerceptiveWash44 (04/27/2024 7:15 pm)
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Something new on Appointment Trader is you can actually purchase training time to help you learn to be a better seller. You can check out my wall if interested in scheduling some training time.
@PerceptiveWash44
Answer from 🥷🏻 @ColorfulRod45 (04/27/2024 8:53 am)
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That's what AT sponsorships are for - and you are only paying 25% in the first year and then less in year two and three.
I beliebe @EternalAnt36 was sponsored by @PerceptiveWash44 and is now doing $25k/mo.
You can write on the top sellers profiles (type 'Top 10' in the searchbar) and then tap request sponsorship button after you found the guy or gal like to work with!
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Answer from 😎 @MaternalRecord73 (04/28/2024 2:30 am)
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We will launch our training course soon, it will give you secrets on how to make $200k + a year.
With almost $400k in sales we would be happy to show you our tricks and welcome you in our team
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