Diepeschrather Mühle

The mill is visually very appealing and actually invites you to eat and stay, but unfortunately the boss Mr. B. pulls everything down and avoids you from the start.

In June we wanted to celebrate the Diepeschrather Mill with 40 people.

Today, like four, have eaten a whole goose. First there was a glass of Prosecco, from the good variety! As an appetizer there was a small salad (not so) that tasted wonderfully! Then the goose came. For the first time an eye-catcher! She was divided by the nice cook at the table and served on the prepared dishes. There were red cabbages and lumps, there was extra red cabbage, sauce and rose cabbage. The rest of the goose was warmed up in the kitchen and later handed down. I have to tell gans (z) honestly: I have never eaten such a good, tasty goose with such a delicious sauce! That was really the best thing that happened to me lately! The staff was effortlessly and honestly friendly! I felt very well here today as before, and I will certainly go to eat more often here!

On the WE 25.08.12 we had a big festival in Diepeschrather Mühle in the evening, with 100 people. We were highly satisfied and had rented the gastronomy area and the magnificent outdoor area. With Hr. Blissenbach all agreements have worked well, the rich food found the guests sharp, especially the delicious fish pan! We were, of course, somewhat insecure by the various criticisms, which unfortunately were not so crude, but we wanted to celebrate in this magnificent atmosphere. So much easier we were about the fact that all this was unconfirmed at all: delicious food, wonderful location and carefree and friendly staff so!!

After a bike tour through the forest, we wanted to leave it and well in the BIERGARTEN of the Diepeschrather mill. There was not much going on here on Pentecost. After studying the map, we knew why. Last year there were grilled sausages on which we had been happy (it was full of breaks). We had told extra friends about it, who made their way with us. No trace of BIERGARTEN-FEELING. On demand, we were told in a very arrogant way that one cannot turn off a (star?) cook. At the side table, salmon was ordered on rubbing cake. Since this portion was very manageable (but not prices) and it was charged. But instead of the horseradish listed on the map there was Remoulade. What a son and a gossip for the kitchen.