Im Romantik Spielweg - Muenstertal

Every “gastro holiday with hiking splashes” Thank you AndiHa! ends once. The day before our departure was the longest-overdue excursion to the Münstertal, not far away. More precisely, it devoured us in a clear culinary intent towards Obermünstertal. There is the Romantic Hotel Spielweg, which has been run by the Fuchs family since 1861, and which is equally popular with recreation seekers and gourmets. Summer in the Spielweg Kolleg Tischnotizen reported about his short holiday there well two years ago with a sensationally illustrated pleasure report and thus provided plenty of anticipation. Our friends from the Gastro are also only full of praise over this traditional house. They have already been in the 6th generation of family operations to recover from their stressful everyday life and to be pampered by young chef Viktoria Fuchs. In 2015, together with her sister Kristin, she took over the scepter in the “game way” to replace her father Franz Josef in the role of chef two years later. Since then, she has expanded her father's homemade Black Forest cuisine with a few Asian aspects and raised to a great level. She grew up in the family and with the defensive regional cuisine of the Black Forest. So it's not a miracle that she calls herself to the old kitchen traditions of the house. The paternal classics of once – albeit carefully modernized – still have their permanent place in the repertoire of the Gastronomin belonging to the Association “Jeunes Restaurateurs” since 2018. On the menu of Viki Fuchs, therefore, there are wild-bourgeois food from the local forests, besides world-famous presented food from far food. For this extraordinary kitchen philosophy based on lived regionality and sustainability, there was the Green Star of Guide Michelin in 2021. Even if you get through the reduced lunch or Vesperkarte, which is valid between 12 and 4 p.m., can quickly be found in decision-making due to the delicacies listed there. Now on that Tuesday afternoon in mid-August we just arrived at the best time of Vesperzeit – it was just before 3 pm – from our tour through the Sonnenhaldeeck back to the “Spielweg” where we had left our car a few hours before. Since our planned arrival in the “Wirthschaft zum Kohler” is not a typing error! , a rustic mountain restaurant for hikers and bikers, due to an unforeseeable resting day – you should not always rely on the information from the network – unfortunately, we cut off our tour a little and hit a bit too early, but all the more expectant in the land and holiday hotel in a dreamy location for upscale demands. After welcoming, a well-placed service lady in the Dirndl led us to our sun-shielded outdoor seat on the other side of the street. There we were able to make it comfortable with a view of the estate, framed by lush greenery, on comfortably padded benches right next to the garden house. The wooden fittings specially designed for the “game way” made a great impression. Our table with delicate sets of linen, silver radiant double cutlery and small bread plates incl. Match knife covered. Simple but well-maintained table culture, which was witnessed by taste and soil adhesion. Well maintained but grounded it went on our table to It was a wonderful summer day. The high temperatures made the very large multi-course menu hunger a line through the bill, but for a few leaks from the Vesper or Lunches would be enough for our appetite. The advantage of this family-friendly garden terrace, surrounded by shrubs and bushes: a small playground for children with hares, sand pit and various play equipment Bobbycar, excavator, etc. was just next to it. Of course, our youngest could not be taken on the unknown playground – actually it was rather a dry lawn – to go on a journey of discovery. At least their radius of action was not too large and we always had them well in sight or were “janz distorted”. Our first official act was due to the disgusting wandering ditch, which is why the content of a bottle of the branding water of the Spielweger Branden sprinkled 0.75l for 4.50 euros in our glasses. Original Spielweger Branden spring water On a natural thirsty forest house Pils, which ran fresh out of the tap, I had really pleasure and so I enjoyed a scarce half liter 0.4l for 4.30 euros of this noble brew from the South Black Forest. My wife also had a forest house tasted, but it was alcohol-free and from the 0.33l bottle of 3.80 euros. The white calfs Bolognese with homemade pasta should follow 26 euros on the colourful “salle bowl” 9 euros from the exciting foreway program. On the other hand, I was rather Asian, which resulted in a glass noodle salad with three crispy baked shrimps of 21.50 euros as an appetizer. At the main course, I liked it a little swabish and so my choice fell on the mouth pockets of the Vesperkarte €16.50, which is served here very classically with melted onions in broth. Two types of bread found the way to our table between sand cakes in the pit and barn buns. This was the self-baked peasant bread in light and slightly darker. The darker sourdough bread, made with a higher rye content, reminded me of Jochen Sitter's premium product from the Ilbesheimer Hubertushof, but tastefully did not approach the Pfälzer Referenceware. Nevertheless, a more than solid foundation to fill. A homemade ricottacrème refined with herbs – well-preserved from its own cheese mill – and a slightly salted land butter were ideally suited as a coating. For the first hunger A small bowl with fresh radishes complemented the ensemble with pleasantly crisp sharpness. Salted land butter and fresh radish A beautiful start, suitable for summer weather. Our appetizers could not be asked long. In the salad bowl, over which my wife made herself, the colors dominated green, red and white. The salad bowl in green, red and white In addition to green leaves, Radicchio and Lollo Rosso set reddish accents. Rucola, full-length cocktail tomatoes, thin radish snippets, garden cresss and the game path Ricotta completed this summer salad with tasty dressing, which my wife loved. Also I was thrilled by my glass noodle hill with crispy yarn insert. Such an aromatic cold dish you have to get to the ceramics first. Grained peanuts and freed from their shell, Edamame scored with slightly sweet sweet, which blended into the marinade dominated by good soy sauce and spicy Miso Mayo. Three perfectly fried, impoverished giant robes of excellent quality greeted from the juicy crawling special train to Panko Art. Two splendors The well-being plate packed with plenty of Asian flavors came to the hearty intense taste experience. Maybe this was the best glass noodle salad I got in my life. Surely a textured, varied, very impressive appeal to the 5th taste sense. Just as delicious as our main courses were. The Kalbs Bolognese, served with fried, green broccoli from the Lindenbrunnenhof, came to the plate with homemade mafaldine pasta. White calfs bolo with homemade mafaldins Geriebener Parmesan cheese finally raised this full-bodied, long-smiling noodle dish in the Soulfood Olympus. Sure, you can cook a “Bolo” differently – but in the form hardly any better! At the mouth pockets floating in plenty of broths, the first bite proved that these heavenly fluffy swabs Dim Sum from the Fox’s kitchen played in a completely different league, as the common “God’s ****” in themselves. Highend muzzles in broth But not only their fine consistency convinced. Also tastefully, the brittle rolls mixed with parsley, marjoram and onions knew to delight. Dim Sum In the strong meat broth, rooted on honest chelhandwerk – for itself a small poem – there were not only the hand-rolled, pieces-divided pasta doughbags, but also a lot of smelting onions that adorned the domestic classic from southern Germany with light sweetness. In order to appeal completely to the healthy people's hunger, this defensive spoon was extended by a small supplement salad. A few vitamins could not hurt, especially as they were put in an exquisite scene with the famous homedressing. Little salad to the muzzles Oh, as I would like to have had a little more hunger in my bag! Salt with Burrata, Gänseleberterrine, wild boar Dim Sum the finer Asia muzzle variant and the roasted saibling in coconut brew would have been worth a tester. But unfortunately only one dessert went to share, so saturated we were after our two courses. But this sweet finale had it in itself. It was called “Spielweg Frappucino” 11 Euro and there was a kind of ice cream coffee for fine palate. Frappucino To this end, homemade vanilla ice cream – with the aromatic mark of the capsule fruit was not saved – was made with some salt caramel sauce and sprayed it with spirited coffee cream. Can such a dessert be sin? No, he must. In order to counteract a possible under-buttering from the outset, the sweet ice cream dish had still been subjected to inconceivable merciful cookies. Even for me as a cake conscientious objector, this pastry melting on the tongue was an absolute highlight. A little chocolate crumble for the mouth feeling rounded off this successful summer dessert harmoniously. It's been a long time since a dessert, completely without fruit, wounded me. When we left the exemplary hotel restaurant, my wife and I agreed that we will only connect the next visit to the “playground” with a multi-day hotel stay. This time you need, you want to feed yourself – like the “food board” from Hannover – across the delicious world of Viki Fuchs. After these great culinary and scenic impressions in the southern Black Forest the next day went back to the local Palatinate. There I should meet a Solinger Storyteller in the evening. He came with his madame straight from Garmisch Partenkirchen and put a stop in the Palatinate. You've already read how he got the hearty Palatinate wine bar kitchen. But a small “supplication” can never hurt...;

Every “gastro holiday with hiking splashes” Thank you AndiHa! ends once. The day before our departure was the longest-overdue excursion to the Münstertal, not far away. More precisely, it devoured us in a clear culinary intent towards Obermünstertal. There is the Romantic Hotel Spielweg, which has been run by the Fuchs family since 1861, and which is equally popular with recreation seekers and gourmets. Summer in the Spielweg Kolleg Tischnotizen reported about his short holiday there well two years ago with a sensationally illustrated pleasure report and thus provided plenty of anticipation. Our friends from the Gastro are also only full of praise over this traditional house. They have already been in the 6th generation of family operations to recover from their stressful everyday life and to be pampered by young chef Viktoria Fuchs. In 2015, together with her sister Kristin, she took over the scepter in the “game way” to replace her father Franz Josef in the role of chef two years later. Since then, she has expanded her father's homemade Black Forest cuisine with a few Asian aspects and raised to a great level. She grew up in the family and with the defensive regional cuisine of the Black Forest. So it's not a miracle that she calls herself to the old kitchen traditions of the house. The paternal classics of once – albeit carefully modernized – still have their permanent place in the repertoire of the Gastronomin belonging to the Association “Jeunes Restaurateurs” since 2018. On the menu of Viki Fuchs, therefore, there are wild-bourgeois food from the local forests, besides world-famous presented food from far food. For this extraordinary kitchen philosophy based on lived regionality and sustainability, there was the Green Star of Guide Michelin in 2021. Even if you get through the reduced lunch or Vesperkarte, which is valid between 12 and 4 p.m., can quickly be found in decision-making due to the delicacies listed there. Now on that Tuesday afternoon in mid-August we just arrived at the best time of Vesperzeit – it was just before 3 pm – from our tour through the Sonnenhaldeeck back to the “Spielweg” where we had left our car a few hours before. Since our planned arrival in the “Wirthschaft zum Kohler” is not a typing error! , a rustic mountain restaurant for hikers and bikers, due to an unforeseeable resting day – you should not always rely on the information from the network – unfortunately, we cut off our tour a little and hit a bit too early, but all the more expectant in the land and holiday hotel in a dreamy location for upscale demands. After welcoming, a well-placed service lady in the Dirndl led us to our sun-shielded outdoor seat on the other side of the street. There we were able to make it comfortable with a view of the estate, framed by lush greenery, on comfortably padded benches right next to the garden house. The wooden fittings specially designed for the “game way” made a great impression. Our table with delicate sets of linen, silver radiant double cutlery and small bread plates incl. Match knife covered. Simple but well-maintained table culture, which was witnessed by taste and soil adhesion. Well maintained but grounded it went on our table to It was a wonderful summer day. The high temperatures made the very large multi-course menu hunger a line through the bill, but for a few leaks from the Vesper or Lunches would be enough for our appetite. The advantage of this family-friendly garden terrace, surrounded by shrubs and bushes: a small playground for children with hares, sand pit and various play equipment Bobbycar, excavator, etc. was just next to it. Of course, our youngest could not be taken on the unknown playground – actually it was rather a dry lawn – to go on a journey of discovery. At least their radius of action was not too large and we always had them well in sight or were “janz distorted”. Our first official act was due to the disgusting wandering ditch, which is why the content of a bottle of the branding water of the Spielweger Branden sprinkled 0.75l for 4.50 euros in our glasses. Original Spielweger Branden spring water On a natural thirsty forest house Pils, which ran fresh out of the tap, I had really pleasure and so I enjoyed a scarce half liter 0.4l for 4.30 euros of this noble brew from the South Black Forest. My wife also had a forest house tasted, but it was alcohol-free and from the 0.33l bottle of 3.80 euros. The white calfs Bolognese with homemade pasta should follow 26 euros on the colourful “salle bowl” 9 euros from the exciting foreway program. On the other hand, I was rather Asian, which resulted in a glass noodle salad with three crispy baked shrimps of 21.50 euros as an appetizer. At the main course, I liked it a little swabish and so my choice fell on the mouth pockets of the Vesperkarte €16.50, which is served here very classically with melted onions in broth. Two types of bread found the way to our table between sand cakes in the pit and barn buns. This was the self-baked peasant bread in light and slightly darker. The darker sourdough bread, made with a higher rye content, reminded me of Jochen Sitter's premium product from the Ilbesheimer Hubertushof, but tastefully did not approach the Pfälzer Referenceware. Nevertheless, a more than solid foundation to fill. A homemade ricottacrème refined with herbs – well-preserved from its own cheese mill – and a slightly salted land butter were ideally suited as a coating. For the first hunger A small bowl with fresh radishes complemented the ensemble with pleasantly crisp sharpness. Salted land butter and fresh radish A beautiful start, suitable for summer weather. Our appetizers could not be asked long. In the salad bowl, over which my wife made herself, the colors dominated green, red and white. The salad bowl in green, red and white In addition to green leaves, Radicchio and Lollo Rosso set reddish accents. Rucola, full-length cocktail tomatoes, thin radish snippets, garden cresss and the game path Ricotta completed this summer salad with tasty dressing, which my wife loved. Also I was thrilled by my glass noodle hill with crispy yarn insert. Such an aromatic cold dish you have to get to the ceramics first. Grained peanuts and freed from their shell, Edamame scored with slightly sweet sweet, which blended into the marinade dominated by good soy sauce and spicy Miso Mayo. Three perfectly fried, impoverished giant robes of excellent quality greeted from the juicy crawling special train to Panko Art. Two splendors The well-being plate packed with plenty of Asian flavors came to the hearty intense taste experience. Maybe this was the best glass noodle salad I got in my life. Surely a textured, varied, very impressive appeal to the 5th taste sense. Just as delicious as our main courses were. The Kalbs Bolognese, served with fried, green broccoli from the Lindenbrunnenhof, came to the plate with homemade mafaldine pasta. White calfs bolo with homemade mafaldins Geriebener Parmesan cheese finally raised this full-bodied, long-smiling noodle dish in the Soulfood Olympus. Sure, you can cook a “Bolo” differently – but in the form hardly any better! At the mouth pockets floating in plenty of broths, the first bite proved that these heavenly fluffy swabs Dim Sum from the Fox’s kitchen played in a completely different league, as the common “God’s ****” in themselves. Highend muzzles in broth But not only their fine consistency convinced. Also tastefully, the brittle rolls mixed with parsley, marjoram and onions knew to delight. Dim Sum In the strong meat broth, rooted on honest chelhandwerk – for itself a small poem – there were not only the hand-rolled, pieces-divided pasta doughbags, but also a lot of smelting onions that adorned the domestic classic from southern Germany with light sweetness. In order to appeal completely to the healthy people's hunger, this defensive spoon was extended by a small supplement salad. A few vitamins could not hurt, especially as they were put in an exquisite scene with the famous homedressing. Little salad to the muzzles Oh, as I would like to have had a little more hunger in my bag! Salt with Burrata, Gänseleberterrine, wild boar Dim Sum the finer Asia muzzle variant and the roasted saibling in coconut brew would have been worth a tester. But unfortunately only one dessert went to share, so saturated we were after our two courses. But this sweet finale had it in itself. It was called “Spielweg Frappucino” 11 Euro and there was a kind of ice cream coffee for fine palate. Frappucino To this end, homemade vanilla ice cream – with the aromatic mark of the capsule fruit was not saved – was made with some salt caramel sauce and sprayed it with spirited coffee cream. Can such a dessert be sin? No, he must. In order to counteract a possible under-buttering from the outset, the sweet ice cream dish had still been subjected to inconceivable merciful cookies. Even for me as a cake conscientious objector, this pastry melting on the tongue was an absolute highlight. A little chocolate crumble for the mouth feeling rounded off this successful summer dessert harmoniously. It's been a long time since a dessert, completely without fruit, wounded me. When we left the exemplary hotel restaurant, my wife and I agreed that we will only connect the next visit to the “playground” with a multi-day hotel stay. This time you need, you want to feed yourself – like the “food board” from Hannover – across the delicious world of Viki Fuchs. After these great culinary and scenic impressions in the southern Black Forest the next day went back to the local Palatinate. There I should meet a Solinger Storyteller in the evening. He came with his madame straight from Garmisch Partenkirchen and put a stop in the Palatinate. You've already read how he got the hearty Palatinate wine bar kitchen. But a small “supplication” can never hurt...;