Dosage

Review

Raise your bowls!

Photo: Heribert Corn "Champagne is the new gin and tonic," postulates Friso Schopper, who is convinced that it is high time to devote more attention to bubbly and give it the stage it deserves. The networker, communicator, advertiser and scene tiger has just opened a new bar in the city for them. A beautiful one, housed in a small vaulted bar on Fleischmarkt. Consistently in black and white and furnished with a little walnut wood, a little Wall Street, a little "Great Gatsby". The architects Kohlmayr-Lutter-Knapp, who have already designed the Mochi, were on hand to provide friendly advice. Dosage, as the establishment is called, is a "living room with a nice drinking flow", as the dandyesque neo-host himself defines it. With slogans such as "Champagne is like kissing", Schopper lends additional expression to his love of the invigorating drink - and his (advertising) copywriting talent. But there really isn't much better than indulging in a glass of good bubbly after work, before dinner or just because. As already mentioned, the range of drinks is dominated by vintner champagnes from around 20 houses, as well as vintage champagnes, which are offered at a very good price-performance ratio. Incidentally, the dosage is based on the legendary Reiss Bar, which has been translated into a 2.0 version at the Fleischmarkt. Nice. As is the house champagne from Trudon in the Zalto bowls, which, exclusively in Austria, is served brut (€ 11.00) and rosé (€ 13.00) by the glass or as a bottle for a cool € 59.00 (brut). And if you work up an appetite, you'll find the right accompaniments: fine tinned oil sardines served with lemon, butter and baguette (€ 8.50), finely crumbled "prosciutto" from Höllerschmid with olives and Gruyère from "Der Schweizer" (€ 12.00) or delicious truffle salami with a Parmesan coating from Wald & Wiese (€ 9.00), also served with baguette from Paremí. There is also caviar, Siberian (€ 18.50) and Chinese (€ 19.50), in pretty, branded tins of 10 g each, plus baguette and butter, which go perfectly with the sparkling water. The small tartar sandwich is currently "in progress" - Juan Amador will, it is said, personally and amicably advise on the appropriate seasoning for the meat and possibly also contribute further ideas for bar food. And: there will be oysters! Soon, when it gets cooler. There will also be beer, wine and the wonderful "Bee Gin" from Wald & Wiese. To sum up: a champagne bar that focuses on understatement in terms of design, communication in terms of content, fine vintner and vintage champagnes in terms of bubbles and culinary delights made from the best ingredients, oysters and caviar. Dosage 1. Fleischmarkt 16 Tel. 0664/32 72 63 Mon-Sat 4pm-10pm

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