Waldstube Hapimag Winterberg

What a shame I had such high hopes for this place. I am of the belief that if a restaurant serves you then you should expect the Same service at the end of an evening as you do at the beginning, I think I was...about mouthfuls in when the chemical smell of cleaning hit my nose. From there on in I felt I was eating in the middle of an industrial clean. Any ambience experienced had certainly gone. The surly server and rest of what I can only describe as people in training (apart from the chefs) has made me never want to repeat a place with over ambition

Excellent restaurant with class services, good products and good price/quality relationship. Feeling of star restaurant in ambiance with beautiful views of inspiring environments.

The woodstube is in the restaurant redhaarsteig. because it does not have open every day and only a limited number of tables, absolutely call before! we both had the shiny carving - with and with/without sparing. I give to my (with sparing) smooth 5 stars. the greyburgunder - really good. unfortunately I did not make a photo, but the teller came pretty drapiert - as well as on the other photos to see. the spargel was cooked on the spot, the calfscarf was nicely thin, panned and roasted in the pan, with salt potatoes, decomposed butter and sauce, simply good - and therefore unrecommended.

The card reads without a snorkel, but what was then on the teller has surpassed our expectations, great prepared and exceptionally presented here was a lot of creativity and we had a sensationally delightful evening

What a shame I had such high hopes for this place. I am of the belief that if a restaurant serves you then you should expect the Same service at the end of an evening as you do at the beginning, I think I was about 3 mouthfuls in when the chemical smell of cleaning hit my nose. From there on in I felt I was eating in the middle of an industrial clean. Any ambience experienced had certainly gone. The surly server and rest of what I can only describe as people in training (apart from the chefs) has made me never want to repeat a place with over ambition