Gourmetrestaurant Anno 1640 Im Märchenhotel

At the end of the 4th stage of Piesport to Bernkastel Kues.... really really quite awkward weather on this Wednesday. After visiting Thomas Haag in Lieser Castle, we took the bus to Bernkastel Kues and did not return to the Moselsteig for the last few kilometres. Sometime you're so drunk that you're just looking forward to a shower. The bus took us right on the market in Bernkastel, so we had to go up a few hundred meters to the Kallenfelsstraße to reach the fairytale hotel. And the term fairytale hotel is not a bad choice, woman was gradually away from the design concept of the hotel. Each room has a name from the Grimm's fairy tale book and is very lovingly decorated. Well that we were on a hike, otherwise I would not have got my wife out of the rose-blood wallpapers sky bed pink bed linen dream anymore. But even as a not so easy to roaming man, I must confess that I know few hotels that are so lovingly decorated, unfortunately the hotel prohibits the publication of pictures of the interior, so I recommend a look at the HP, the performance corresponds to reality. I was more looking forward to the announced cuisine by owner Stefan Krebs. We had served a table in the restaurant. When we came down from the room shortly before, our table was not free. A rain shower had driven terrace guests from outside to inside and cost us the free table. But the dominations were at the end of your dinner and the service crawled us to the house for the waiting period. Red Riding Hood maybe, at least he was to sec, maybe even to demi sec......but woman liked him. It's the most important thing! We got to our table after 15 minutes and were supplied with the cards. There is a daily menu called fairy tale menu, and a not too extensive map. With the bids, the more demanding connoisseur can also be happy. The cards can be viewed on the HP. The design of the map is also under the motto fairy tales. We chose both the appetizer from the menu of 16.09.2015, smoked trout fillet from the Himmerod convent fishing, served with apple horseradish cream, toast and homemade herbal butter. The trout fillets were very mild on the plate. To me, as a self-raising hobby angler, salted a little too mild, I would have left her in the mood for longer. But they were well cooked, with good smoke flavour and fresh. The accompanying horseradish cream was not too sharp, well supplemented by the acidity of apples. A beautiful appetizer, so it could go on. My wife chose the main food: the bewitched calf according to the map: calf pastry peas Topinamburpüree bread triangle. The particularly taste-intensive and adult calf bags are cooked at low temperature for five hours. As a basis for the bread triangle, a semmelknödelteig serves with us. I didn't try, but my wife's face betrayed absolute satisfaction about the court. I ordered: The King's Supper according to the map: Rumpsteak vom Freesischen Rind 250 g homemade rosemary pommes; herbal butter leaf salad; “Freesical beef” ripened to the point on the bone. The ripening process takes place in closed rooms at optimal temperature. This creates premium quality for high gastronomic requirements. When reading, the desire for animal protein had been reported and although I had already fed a roast beef in the evening before, I wanted to see how well the meat was ripened when it comes from the North German home. I ordered the Rumpsteak medium rare. The ordered condition of the steak served was extremely well hit. Softly ripened, cooked to the point, it was a pleasure. Only the Jus lying in a mirror around the steak was not so beautiful. Such a good piece of meat only gets salt and pepper, it doesn't need more. The Jus was good, but I didn't need it. Good herbal butter, fresh fries and a good salad made the food round and without a tadel! And because we were still hungry, we ordered a cheese selection as a dessert: The Frieder and the Cattle Camembert de Normandie White Cheese from Normandy, made from raw milk. Morbier semi-solid cut cheese with the striking herbal bag in the middle. It is made from raw milk in the Franche Comté region. Fourme d ́Ambert cheese made from Auvergne, made from the milk of the Saler cow. Longer soft cheese with red culture from Campagne Ardenne Expoisses Deft cheese with washed bark, made from cow's milk. Chabichou du Poitou Soft cheese from the Haut Poitou region, made in the characteristic shape of a conical stump. Reblochon AOP semi-solid cut cheese from the Savoy region. Eifelfresher „Natur“ goat cheese from the volcanic farm near Gillenfeld. Gouda medium from Demeter Hof, Breit near Wittlich. Quince cheese From sugar and honey cooked Quittenmus. Vine Nut your delicious herb aromatic, unique tastes acquire the green harvested nuts through a multi-day, elaborate processing procedure. They then mature for several months to years in a seasoned wine liqueur syrup. I refer to the photo of the cheese plate (I hope the hotel does not include food in the publication ban), the dish was completely a pleasure. Especially the Vine Nut, these were immature walnuts! Never eat, a whole new taste experience. Intermediate Essen: unlimited recommendation on my part! The wine list is as well as the menu. A pad is served and an app helps you select the wines offered. We chose a local dry Rieslingspätlese from 2011, unfortunately I don't know the winemaker anymore, for 29 EUR. Unfortunately, the service had to inform us that this wine was no longer available. And presented a somewhat younger alternative with the words, so they get something quite local, a Doctor . The location Doctor is a GG location quasi right behind the house and the wineries Wegler create a dry Riesling from it. This alternative has been chosen and also for EUR 29! Thanks to the boss. A very fine wine! A bottle of Barrique Spätburgunder from the winery FJ Regnery vintage 2013 from the Klüsserather Brotherhood! Another very fine drop, a very delicious Spätburgunder. Intermediate wine: a very happy hand in the selection that was happy to us. The service is from the compartment and acted over the evening without a mistake and a tadel. Recipients, retrieve further courses, sound knowledge about food and drinks, all right. So it's really fun to get used. With an espresso, we finished one of the best dinners of this moselle walk. Absolute recommendation for hotel and restaurant. We are happy to return on occasion. PS also in the evening of the Ascension Day 2018 (10 May) the restaurant has cooked us very well. Furthermore absolute recommendation.

At the end of the 4th stage of Piesport to Bernkastel Kues.... really really quite awkward weather on this Wednesday. After visiting Thomas Haag in Lieser Castle, we took the bus to Bernkastel Kues and did not return to the Moselsteig for the last few kilometres. Sometime you're so drunk that you're just looking forward to a shower. The bus took us right on the market in Bernkastel, so we had to go up a few hundred meters to the Kallenfelsstraße to reach the fairytale hotel. And the term fairytale hotel is not a bad choice, woman was gradually away from the design concept of the hotel. Each room has a name from the Grimm's fairy tale book and is very lovingly decorated. Well that we were on a hike, otherwise I would not have got my wife out of the rose-blood wallpapers sky bed pink bed linen dream anymore. But even as a not so easy to roaming man, I must confess that I know few hotels that are so lovingly decorated, unfortunately the hotel prohibits the publication of pictures of the interior, so I recommend a look at the HP, the performance corresponds to reality. I was more looking forward to the announced cuisine by owner Stefan Krebs. We had served a table in the restaurant. When we came down from the room shortly before, our table was not free. A rain shower had driven terrace guests from outside to inside and cost us the free table. But the dominations were at the end of your dinner and the service crawled us to the house for the waiting period. Red Riding Hood maybe, at least he was to sec, maybe even to demi sec......but woman liked him. It's the most important thing! We got to our table after 15 minutes and were supplied with the cards. There is a daily menu called fairy tale menu, and a not too extensive map. With the bids, the more demanding connoisseur can also be happy. The cards can be viewed on the HP. The design of the map is also under the motto fairy tales. We chose both the appetizer from the menu of 16.09.2015, smoked trout fillet from the Himmerod convent fishing, served with apple horseradish cream, toast and homemade herbal butter. The trout fillets were very mild on the plate. To me, as a self-raising hobby angler, salted a little too mild, I would have left her in the mood for longer. But they were well cooked, with good smoke flavour and fresh. The accompanying horseradish cream was not too sharp, well supplemented by the acidity of apples. A beautiful appetizer, so it could go on. My wife chose the main food: the bewitched calf according to the map: calf pastry peas Topinamburpüree bread triangle. The particularly taste-intensive and adult calf bags are cooked at low temperature for five hours. As a basis for the bread triangle, a semmelknödelteig serves with us. I didn't try, but my wife's face betrayed absolute satisfaction about the court. I ordered: The King's Supper according to the map: Rumpsteak vom Freesischen Rind 250 g homemade rosemary pommes; herbal butter leaf salad; “Freesical beef” ripened to the point on the bone. The ripening process takes place in closed rooms at optimal temperature. This creates premium quality for high gastronomic requirements. When reading, the desire for animal protein had been reported and although I had already fed a roast beef in the evening before, I wanted to see how well the meat was ripened when it comes from the North German home. I ordered the Rumpsteak medium rare. The ordered condition of the steak served was extremely well hit. Softly ripened, cooked to the point, it was a pleasure. Only the Jus lying in a mirror around the steak was not so beautiful. Such a good piece of meat only gets salt and pepper, it doesn't need more. The Jus was good, but I didn't need it. Good herbal butter, fresh fries and a good salad made the food round and without a tadel! And because we were still hungry, we ordered a cheese selection as a dessert: The Frieder and the Cattle Camembert de Normandie White Cheese from Normandy, made from raw milk. Morbier semi-solid cut cheese with the striking herbal bag in the middle. It is made from raw milk in the Franche Comté region. Fourme d ́Ambert cheese made from Auvergne, made from the milk of the Saler cow. Longer soft cheese with red culture from Campagne Ardenne Expoisses Deft cheese with washed bark, made from cow's milk. Chabichou du Poitou Soft cheese from the Haut Poitou region, made in the characteristic shape of a conical stump. Reblochon AOP semi-solid cut cheese from the Savoy region. Eifelfresher „Natur“ goat cheese from the volcanic farm near Gillenfeld. Gouda medium from Demeter Hof, Breit near Wittlich. Quince cheese From sugar and honey cooked Quittenmus. Vine Nut your delicious herb aromatic, unique tastes acquire the green harvested nuts through a multi-day, elaborate processing procedure. They then mature for several months to years in a seasoned wine liqueur syrup. I refer to the photo of the cheese plate (I hope the hotel does not include food in the publication ban), the dish was completely a pleasure. Especially the Vine Nut, these were immature walnuts! Never eat, a whole new taste experience. Intermediate Essen: unlimited recommendation on my part! The wine list is as well as the menu. A pad is served and an app helps you select the wines offered. We chose a local dry Rieslingspätlese from 2011, unfortunately I don't know the winemaker anymore, for 29 EUR. Unfortunately, the service had to inform us that this wine was no longer available. And presented a somewhat younger alternative with the words, so they get something quite local, a Doctor . The location Doctor is a GG location quasi right behind the house and the wineries Wegler create a dry Riesling from it. This alternative has been chosen and also for EUR 29! Thanks to the boss. A very fine wine! A bottle of Barrique Spätburgunder from the winery FJ Regnery vintage 2013 from the Klüsserather Brotherhood! Another very fine drop, a very delicious Spätburgunder. Intermediate wine: a very happy hand in the selection that was happy to us. The service is from the compartment and acted over the evening without a mistake and a tadel. Recipients, retrieve further courses, sound knowledge about food and drinks, all right. So it's really fun to get used. With an espresso, we finished one of the best dinners of this moselle walk. Absolute recommendation for hotel and restaurant. We are happy to return on occasion. PS also in the evening of the Ascension Day 2018 (10 May) the restaurant has cooked us very well. Furthermore absolute recommendation.