Schloss Niederweis

Atmosphere: The restaurant is build into a former barnhouse, and can be reached via the castles courtyard. Soft music is played on the outside all well as on the inside, where a bar and the main dining room is located. The two story room has partly refurbished wooden roof and is decorated with two chariots, hanging from the ceiling and a wood oven. Running the latter results in a soft but noticeable smell, known from campfires without being troubling. The wooden roof doubles as a sound absorber, making the restaurant quite, aside from the music and ongoing conversations. The overall description would be Meets expectations with a partial superseding expectations . Service: The service was friendly, prompt and made good recommendations regarding the choice of wine from the rather extensive wine menu. Food: Order: Menu, consisting of soup, a main course and dessert. Soda water, peach ice tea. Substitutions There were no substitutions made. Overall presentation and timing The presentation is modern and forgoes on any frills. The delivery was timely yet not rushed and we felt that the time between courses was adequately set. Quality The clear mushroom soup seems to consist of champignon and girolle. The taste is complex and rolls over the tongue revealing the soups components slowly and softly. The single duck liver ravioli was slightly too soft, hinting that it was boiled for a bit too long but the filling was perfectly tasty. The main course consisted of a stuffed quail, layered potato cake, celeriac and a truffle jus. Cooking with celeriac and not having everything you cook taste like it, is and achievement in on itself but the combination with the most perfectly well balanced truffle jus I have eaten to date transforms it into a great joy. The quail is served as a whole with crispy skin and juicy meat with a matching filling. For dessert, I decided to go for the chocolate variations. Usually, once expects a dinner plate with a lot of room filling sprinkles and dust but this plate came packed with parlinés, a small lavacake, mousse wrapped in a chocolate roll and ice cream. Price: 45€ for the menu, 52€/Person in total. Over all: It 's a shame that the Guide Michelin expects a certain new uniqueness and rarely honours perfection were it would be due. Even though the restaurant was awarded with a Bib Gourmand it 's my personal opinion that the composition and overall quality of the quail as the main course should be honoured with a star.

It was our first visit to this very nice location that is worth a detour, but not the last one for sure. Very good food and not too expensive. Except the prices of the wines are more likely then in Luxembourg. But the very friendly and efficient service compensates this.

Beautiful setting for a special good dinner. Our friend celebrated her big five-0 birthday here. Nice setting, tasteful decor, good service and good menu.

Quiet location, spacious parking nice reception, nice ambience, tables with enough private zone, balanced menucard correct prices friendly service very good food deer, mast calf) very good value

The service was not particularly friendly. The food served without saying a word is not itself. This was very annoying for the first time