The Sheraton Hotel is connected to the main terminal at Frankfurt Airport so its convenience is hard to beat. The breakfast is, as is typical for hotels, expensive but it is good.
This honeycomb was an unexpected treat. I scooped a spoonful into a tiny bowl made of ice cream cone batter. It was sweet and rich in the complex way that we expect from natural foods.
The omelet station does a very good job.
The fruit selection is complete and fresh.
And they have quark. It was nice to end my visit to Germany with a traditional German food that is hard to find back home.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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