Some readers may recall that on March 16 of this year, Bill and I discovered Pizarro Fine Dining in Groß-Gerau, a nice town kind of near Darmstadt. On St. Patrick’s Day, I wrote about our “five hours of foodie decadence.” We had such a good time in March, we decided to go back to Pizarro Fine Dining again last night, as we were being smoked out of our table at the weekly market.

We arrived in Groß-Gerau a bit early, so we decided to take a short walk around the town. The weather was beautiful, and lots of people were out enjoying the sun, pleasant temperatures, and bustling restaurants. We noticed the city is replacing its main drag with an attractive looking roadway. I’m not sure if Groß-Gerau is a tourist destination, but it looked like the powers that be are working to make the town more attractive to visitors and residents. Below are a few photos from our pre-dinner walk.

Last night’s experience at Pizarro’s was just as excellent as the first time. The main difference, besides a mostly different menu, was that there were fewer fellow diners, and the staff recognized us as we approached at 6:45 PM. There was one lone man dining, and a table of four– two German couples– already seated. We were offered a table next to the chef’s table, so it was easy for us to watch him work.

Once again, we had the choice between alcoholic and non-alcoholic wine pairings or choosing a beverage. We chose to do the wine pairing with most of the courses. Since Bill was driving, he went with the non-alcoholic pairing. I choose the alcoholic version. I noticed the other tables ordered bottles of wine. Once again, the emphasis of last night’s meal was very fresh seafood, with Peruvian-Asian fusion flavors. Below are photos of the menus. One has the alcoholic wine pairing, and the other has the non-alcoholic pairing.

Besides the excellent, fresh, inventive small plates we had last night, I was also enjoying the music. I found myself repeatedly Shazaming the Chef Pizarro’s playlist. He had a very eclectic variety of songs playing– everything from Latin to classic R&B. Meanwhile, he brought out course after course… and because there were only three tables, the pace was a little bit faster than it was the first time we visited. Below are photos from last night’s delightful repast.

Once again, we had the optional Wagyu beef for 25 euros a person. Once again, it was incredible! However, the first time we visited, back in March, we had a different cut that wasn’t quite as tender as last night’s was. Chef Pizarro told us the beef last night was from a filet, while last time we had a piece of loin. The difference was noticeable. I could have easily cut last night’s beef with a spoon. It was exquisitely marbled and practically melted in the mouth. I had mine without the truffles– just some of the sauce with a sprinkling of crispy Jerusalem artichokes, which were very tasty.

Chef Pizarro said he includes the Hamachi every time because he loves it. I have to confess, I love it, too. It’s served with chopsticks and special spoons from Peru, and I believe the herbs even have healing qualities.

By the end of dinner, we were very satisfied, but not stuffed. I also wasn’t drunk, as dinner took about four hours. But it was not a boring time, as everyone seemed to be enjoying everything at a relaxed pace.

I really like the unique style at Pizarro Fine Dining. Everyone gets the same thing, and there’s just one seating. You have to reserve ahead of time, and when you do that, you get a reminder of how much it will cost. Last night’s dinner was 125 euros per person, without any of the extras. As long as you can accept what is on the menu and let the chef drive, you’re in for quite an experience. It’s definitely for fish lovers, which I am!

I asked last night if they ever had trouble with people trying to come in, and asking for a table without a reservation. The waiter showed us that the door is kept locked from the outside. I noticed a few people passing by, watching through the window at what the chef was doing. I wonder if they are curious about this place, which doesn’t really operate like most restaurants, but is definitely a great experience for the adventurous.

I also explained to the chef why Americans are so big on tipping, after he complained about US food prices and the demand for 20 percent tips. I told him about how, in many states, wait staff only gets a couple of bucks an hour. They rely on tips. Unfortunately, that emphasis on tipping has kind of ruined dining out in America… at least in my opinion. I used to wait tables myself, so I understand why tipping is so emphasized in the United States. But that practice has made servers very fixated on money and turning tables, rather than letting people enjoy their meals at a relaxed pace. Apparently, the chef didn’t know this about the USA. It was my experience when I waited tables in Williamsburg, Virginia, that a lot of Europeans didn’t understand the US tipping culture. I don’t think a lot of Americans necessarily do, either. I didn’t know how little wait staff is paid until I, too, did that work.

Chef Pizarro told us that he went to college in Michigan, but he’s from Peru. He later married a German woman. That’s why we’re lucky to have him in Germany.

All of my experiences dining out in Germany came in handy last night. At one point, the waiter was telling us about Steinbutt, which he thought was maybe like halibut. The chef corrected him that it wasn’t halibut, but from the same family. I said, “Turbot?” That turned out to be correct! I know some German restaurant language, after all!

As we were leaving last night, we thanked the chef and his assistant for the wonderful meal… and we assured him we’ll be back, if he’ll have us again! I think I’d really like to try one of the other experiences he offers, like the Champagne Matinee, which is a brunch served monthly. Or maybe we’ll try one of his themed kitchen parties! Yes, it was a bit spendy– last night we paid close to 500 euros. But the experience is so unique and personal, and I swear, it was some of the freshest fish I’ve ever had here.

Bill and I have been so very fortunate to get to try so many wonderful restaurants in Europe. We are truly blessed to be here… Last night’s experience at Chef Pizarro’s table was yet another reminder of that.