Steinheuers Restaurant Zur Alten Post

We had a very nice evening with excellent food and outstanding wine. The service was excellent. We look forward to seeing you again

Fantastic food, super-friendly hosts, excellent breakfast at the hotel. Wärmstens recommend.

“We are looking for harmonie, not for opposites!” one cannot describe the souls of this highly decorated restaurant in the ahrtal when it did patron hans stefan stone this year at its round at the end of the evening itself. here a hospitality is maintained, which may have survived only in small, family-run houses. on the one hand, completely pleasantly remote from the usual marketing phrases, on the other hand always with a touch of professional distance, which makes every child or even a dozen of the guests appear to be impossible. short and good: welcome stranger! and a warm welcome this evening I had more than necessary. While I ran to foot from my quarter near the rolandsbogen to the cultural railway station rolandseck to hop up with the alcohol-friendly means of transport, the light rain had so much compressed that I am angry. a shield had to come! there it was that on the eve after the arrival at interieur no. 253 I had taken a late supper including excited chat with owner nic herbst, who recognized me from the visit in 2017 [here link] so, nothing as pure and asked for a screen. not a problem, but like the first nice gesture this evening. so after the short train ride on the 10 to 15 minutes walk remained the largest partly borgfelder dry. only against the funny high-spraying water was not to make until the knee it was really wet and the pretty Italian dogs had no chance against the veritable Rhineland rain after seconds. Of course, I had taken the legs into the hand and was almost 20 minutes before the opening at the restaurant, in which the windows of the service were still visible in the last evening preparations. understand that the door was still closed. but after all, this family also operates a small, fine hotel, through whose entrance door it was inviting golden shimmering. so I entered. I was instantly quiet, because my näschen snuffed a very secret scent of glimming wood and after a short please to the friendly receptionist to announce my stay in the gourmet restaurant, I stormed through the little weinbarous in the direction of lounge, in which a funny camein fire actually hurled. to my happiness I was still the only guest; a sessel approaching, the completely wet leather strip off and the ice cold feet in front of the warm disc place a single, flowing movement. came to stay! and I could also, because on time at the reservation time a friendly young man appeared, who immediately turned off and first came back with paper for the shoes. also appearing at the second he was very welcome to me, he wore a three-liter bottle tawny port 20 years of noval tender in the poor, whose finer content not the whole. the waiting time in the truest sense of the word was sweetened to me. so service! later, the wine was filled, because the chef received a small group of schoolmates for class meetings. he can afford it in time, because for the day-to-day business in the kitchen he is now in charge of the son-in-law christian binder. the performance has not done this down, as recently shown the still forgiven 2 michelin stars and 19 points in the gault. Despite the very literally they feel like at home! I was not looked at as a scheel, but was able to dry from time to time before the fire in rest against the right even and homely object. weeded at feet, heart and likes trolled I was best laughed at the restaurant. the ambiente deliberately relies on the farm flair, which is maintained in the poststuben next door. my taste does not hit, somewhat unharmonic and by the suspended cover for indirect light also a tick low. I also seemed to be quite cool after my change from the fireplace room, which was reinforced by the consistently missing music. also it was the first of seven guests on this Monday evening to be quite lonely. I was received by the familiar man who later entrusted me with the fact that now also in the home old post casual dining: that is, the service no longer has to wear ties! the very young couple at the side table she also liked from the gastro the unobstructed friendly address as well as me. later, daughter désirée took me stone-size, who, despite the 34th week of pregnancy, performed her task as sommeliere as enthusiastic as well as thoughtful. to not be pampered again because of my preference for late and read out, I started almost dry with one of its positions pretending the motto of the evening. even if I was a bit, when a single dame two tables continued after a highly competent exchange with the sommeliere ordered a meursault 1er cru, I remained steadfast at the riesling and was rewarded. this year's gault millau weinguide is upgraded to world-class, which I could not yet know in the turbid november before being backed up by the label drinker with great giant chronically undersupply; . I can't give such a thing myself, but he tasted quite neatly; but only to the unfamiliar to birne fragrant young saar wine, I worked am pleased with the two menus autumn and tradition, which were offered in a beautifully handwritten manner. a selection from both was not a problem. the selected 6 courses, mostly from the seasonal map, were calculated with 180€. the wee in the house are hospitable calculated and raised the kassa only to the extent that a pretty schnapps number came out. but already began the revive of the small delicacies that were directed with rustic. the gelled gänse consomée with verjus foam and a narrow zcroûton with geese heart! played with lip-licking greasiness and spice, the crispy kartoffelröllchen filled with cortexertatar was with capern and remoulade just as nasty as sour and crawled with the North Sea with a sore throat. which was also at the presentation. good brot from own production no badly sourded, walnut, full grain, lukewarm with sesame oil and a very beautiful Swabian soul, only unfortunately with a lot cumin I don't like very much. French salt butter. as amuse gueule, the kitchen sent a great German surf’n’turf smoked aal from the laacher see with chess fried heppinger blutwurst and mini parisienne from the grafschafter apfel. heavenly to the black Croûtons. that worked perfectly. I was impressed by the solid, not fat sweetwater fish. I might have wished a bit more of it, but the bloodworst seemed to me a bit dominantly. the first menu of jakobsmuschel with pumpkin and carrots in the crusty kürbissud convinced especially by the sauce in which all the aromen were harmoniously represented. the big mushes were strongly fried and surprised with strong sweetness. an example unfortunately had a somewhat sticky texture. the sweet in variations were as expected full of taste and especially pleased me the unannounced crispy glucking, which together with nusscrumble made for something bite. vegetarian it went on, petersilie and petersilien root were the protagonists an absolutely fantastic savarin the root was put in a strong crumble sud that got through oil extra power. in the height grew damped and fried slices and leaves. lemon should provide fresh, macadamia nuts for crunch. both, however, very carefully used, so that this teller did not break me. pierre I had set for the fishing trip on a wolf bark with mushes and souligel from the traditional map. the tranche of the fine white fish was served with a beautiful crawling skin and fried, as it certainly appreciates the public. but perfectly juicy, there was nothing to criticize. I also liked very well here the intensive after seay tasting sauce, against which the fennel variations could well assert themselves. It's just a pity that the mussels were savoured in excellent resistance to these strong aromen. also irritated that eating was mostly lukewarm, sometimes even cold. I was peaceful and did not let the teller go back. I was wondering. back in the autumn menu followed a fresh paradies: creamy egg yolk in a thin juicy coat, into which crumble branches were embedded. crispy fried, wonderful calfsbries in a truffle sauce and naturally plentiful alba truffles. big autumn cinema. no less good and seasonally perfect the main course unlike vigil is truly not often on the maps of peak gastronomy. the pieces of the keule not finally fried, but full flesh juice gently pink shimmering. not one, not two, not three, call me crazy, four pieces with slightly painted golden brown skin. on this amount, as at all on all portions, in the frame of a menu, the mannheimer would have had nothing to put out! the supplements revealed the art of the kitchen: stein Pilze, topinambur, hollandaise. That’s it. but so fresh, so intense, so on the point that I just wanted to sneak further. where, for example, a sinful crème, which was wrapped in crispy thin shell, proved that, of course, high-quality cuisine is dominated here. dessert fell naturally. Instead, I always take a processed course when it is in the offer. but the gorgonzola dolce of tosi I had already been able to enjoy in the week before. I also insisted that the cheese selection of affineur waldmann would be respectable. “And we were not disappointed!” this phrase, on others, not seriously increasing gastro portals often read, really voted here. what hostess gave birth to the stone this year on the daring, charming and with infinite geduld, did not leave any wish open. problem was rather that the well-filled teller showed slowly effect after over four hours and I therefore had to limit myself to a selection of the intimately beloved soft cheese. and mimolette. from the same ground I chose from the rich side-off offer also only a few black walnuts. but a high point the evening, or désirée, had still in petto. that the old post has a stunning port wine, sherry and madeira card at the start, I have already described in my criticism of the poststuben [hidden link]. So I came to the end of the evening to grunt properly, with which to drink I should get the ultimate bed-heavy. the young sommeliere solved this very pragmatically and put together a flight from east india solera, graham 20 years, rivesaltes 1998 and P.X. 1971. wow! ! etc. I even managed to get some of the deliciouss from the conditoir to nasty gateaux au chocolat, karamell macaron and canelé, apfel tartelett, calvados karamell praline . to the farewell and the taxi ride back to remagen I hardly have a memory, except an absolute and high feeling. I actually do not seek kulinar primarily for harmonie. I'm irritating the most contrasting. and yet I will always return to the old post to enjoy the outstanding hospitality in all matters here!

We stayed at the Steinheuer family last weekend to celebrate our birthdays. After some visits to the “Landgasthaus”, now for the first time “Zur alte Post”! You don't need to lose many words: WORLD CLASSES! From the first to the last bumps simply incomparable! Culinary art at the highest level! To this end, professional and very family support by the Steinheuer family and the highly competent team. The overnight stay at the opposite hotel and the outstanding breakfast rounded off a successful weekend!

We had super delicious food, super service, you just feel comfortable