Buddenbrooks - Lübeck

We love going out and eating well. “Today we know health presupposes that we can enjoy our food, take time for it, eat without bad conscience and be content with us. – Epikur or Platon the guest rosophy or the diet plan – it is best to philosophize with a delightful meal!” (quoted to Christine Brombach The surroundings of our enjoyable holiday trips should also be scenic for both of us. The Lübeck bay offers all this in excellent form – especially in Ostholstein. So we wanted to salute our lake stay with restaurant visits. In addition to staying with Kevin Fehling, we also wanted to taste Christian Scharer (2 stars and his kitchen. When we planned the trip in January 2014, he was still on the homepage as a chef. It was then Dirk Seiger (1 star ; for the A Rosa hotel group had changed its model. Almost everywhere in their homes “star cuisines” were closed or newly set up. So we could get to know another star chef and his new concept. Travemünde Beach Station is a few steps from the A Rosa Hotel. It is on the right side when you go towards the promenade. The Columbia Hotel is on the other hand. Travemünde therefore has star restaurants in the narrowest area – they are not even close to Baiersbronn or Bergisch Gladbach. When we entered the house, we had to orient ourselves first and ask at the reception for the way to the restaurant. We were kindly led to the entrance and immediately received from the service. The restaurant is on the ground floor. Some tables were already occupied and we were able to choose freely from the remaining places. The tables are generous and offer good conditions for discussions and service. The menu is printed on a large sheet and sealed with a seal. The restaurant manager Ines Effenberger worked very naturally and cordially, as well as her team, which consisted of two more powers this day. Each person was able to provide two guests alone and to arrange all necessary handles. This included: Cover the cutlery, serve drinks to the walk and set and prepare the dishes – often sauces were added at the table. The service was at all times high and exemplary. In all the changes, it is still French cuisine and also (not yet a pure “Fine Dining Concept” (which unfortunately is more and more common in bistro style, loud room acoustics and tight tables. But it will probably be a sommelier (a loss in my eyes will be waived and there will not be so much staff (it's fine for me; because I don’t want to be “observed” at dinner. But the powers radiate joy and the star chef Dirk Seiger visited us at the end of the table: a young sympathetic man with deed and style. The team holds together and delivered a great performance. From the map we selected the tasting menu (129 euros). The wines that are offered open are also on the bow. You can choose individual or take the complete accompaniment (60 euros). The greetings were presented in three arrangements. The dishes tasted very good and were deliciously dressed. We also like when bread is served as a loaf. Dark flour was used here, it reminded of fresh land bread with crusty crust. We tasted good. The first course was under the motto Tartar, meat from the Holsteiner Ochsen, accompanied by Ostseeaal, Red Bete, horseradish. There were dry Moselriesling from Schubert. The components were well seasoned and enjoyed us through the variety. The second gear also convinces by the opposite ingredients: Atlantic lobster, bloodworm, heaven and earth. It is common to combine many surprises at the time, but it also has its charm. From Knipser there were Sauvignon Blanc. The third gang consisted of Waller, Imperialcaviar, Celery and Beurre Blanc. This plate was “classic” in its ingredients and he enjoyed my heart. The Chablis was a tasty addition. The fourth course was the “Bäckchen” – I had already telephoned and inquired with the restaurant manager in advance. We have already eaten several times the specialty bakers and had not been happy with the consistency of the meat (usually infinitely soft and rice-like in the mouth. I can confirm that. This bake was the first one that really tasted delicious to me. My wife still chose an alternative (column jau . The fish was also delicious (we have exchanged and mutual “sampling” and were not “proven” from the local – our conclusion: the piglet has to be tasted. A really successful gang. The Pannobile by Heinrich from a huge doublemagnum bottle was excellent. I am a great “Heinrich Verehrer” since I tried his wines in Vienna years ago and was able to speak to the winemaker in the Cologne wine cellar at Hausmesse himself. The main course was the Bresse Taubenbrust with broccoli, bitter orange and Blue Mountain coffee jus. The meat has an intense taste and is buttery at the same time. It also reminded us of liver aromas. I still like this consistency, but my wife is not so much on this taste (see bakery, but Kalbsbries has always tasted us so far and was often a highlight of the food. The Winzer's flagship consists of 45% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc and 5% Petit Verdot – a classic Bordeaux Blend. The next course was the classic French cheese. The car is rich and every cheese friend is happy: sheep, goat, cow – soft to firm. The raw milk cheese comes from Waltmann from Erlangen (since I sometimes send a package of Comté or Brie, because you can also buy it on the internet. There was bread and mustard. Again and again the fun to get mature cheese. Late botteld Vintage by Graham ́s sweetened the pleasure. The seventh gang was called head salad. Passion fruit, olive oil and muscovado sugar were placed in a glass bowl and then poured over with the head salad, which was processed into a cream. The waitress gave the tip to take two photos at this gang, because before and after, very different pictures can be seen. In fact, it does not look so advantageous with the green hood, but the gang tasted deliciously through the various aromas in the sauces. There were Taittinger demi sec. The scent recalls ripe fruits, pear, some mango and peach with a subtle vanilla note and has a fine sweetness. Finally, as dessert, raspberry came with Kalamansi, Caramelia chocolate and Thai basil. The portion was lush. But dessert always goes. An ice wine from Kracher formed the accompaniment Den Espresso (3,20€ with fine snacks we did not let ourselves take. A more beautiful evening in Travemünde also ended after 4:30 hours. The restaurant has very high ceilings and a stucco decoration with classic shapes. There is a large lamp on the ceiling. There are large flower patterns on the walls. The tables are generously distributed. But the heat of the day was amazed in the room, because there were probably no functioning air conditioning during this time. In order to prevent the guests from getting air, the staff indirectly ventilates the guest area via opened windows in their own entrance. In the bar area in front of the restaurant, a “Modenschau” was carried out; the applause of the spectators was unfortunately good to hear and partly to watch through the windows in the doors. I assumed perfect cleanliness in this house and found it. The way to the toilet leads on the first floor and can be approached by an elevator. The sanitary facilities are located in the guest room area of the hotel. I don't think this is a happy solution. Ladies and gentlemen's department are side by side. The entrance is spacious and equipped with furniture. The toilet (possibly only one unit is also quite large, but karg (soap, towel equipped, but there is nothing missing. Conclusion The concept has fallen in many parts. The dishes were prepared at a high level. A visit is worthwhile. With the La Belle Epoque, however, I don't think it can compete.

We love going out and eating well. “Today we know health presupposes that we can enjoy our food, take time for it, eat without bad conscience and be content with us. – Epikur or Platon the guest rosophy or the diet plan – it is best to philosophize with a delightful meal!” (quoted to Christine Brombach The surroundings of our enjoyable holiday trips should also be scenic for both of us. The Lübeck bay offers all this in excellent form – especially in Ostholstein. So we wanted to salute our lake stay with restaurant visits. In addition to staying with Kevin Fehling, we also wanted to taste Christian Scharer (2 stars and his kitchen. When we planned the trip in January 2014, he was still on the homepage as a chef. It was then Dirk Seiger (1 star ; for the A Rosa hotel group had changed its model. Almost everywhere in their homes “star cuisines” were closed or newly set up. So we could get to know another star chef and his new concept. Travemünde Beach Station is a few steps from the A Rosa Hotel. It is on the right side when you go towards the promenade. The Columbia Hotel is on the other hand. Travemünde therefore has star restaurants in the narrowest area – they are not even close to Baiersbronn or Bergisch Gladbach. When we entered the house, we had to orient ourselves first and ask at the reception for the way to the restaurant. We were kindly led to the entrance and immediately received from the service. The restaurant is on the ground floor. Some tables were already occupied and we were able to choose freely from the remaining places. The tables are generous and offer good conditions for discussions and service. The menu is printed on a large sheet and sealed with a seal. The restaurant manager Ines Effenberger worked very naturally and cordially, as well as her team, which consisted of two more powers this day. Each person was able to provide two guests alone and to arrange all necessary handles. This included: Cover the cutlery, serve drinks to the walk and set and prepare the dishes – often sauces were added at the table. The service was at all times high and exemplary. In all the changes, it is still French cuisine and also (not yet a pure “Fine Dining Concept” (which unfortunately is more and more common in bistro style, loud room acoustics and tight tables. But it will probably be a sommelier (a loss in my eyes will be waived and there will not be so much staff (it's fine for me; because I don’t want to be “observed” at dinner. But the powers radiate joy and the star chef Dirk Seiger visited us at the end of the table: a young sympathetic man with deed and style. The team holds together and delivered a great performance. From the map we selected the tasting menu (129 euros). The wines that are offered open are also on the bow. You can choose individual or take the complete accompaniment (60 euros). The greetings were presented in three arrangements. The dishes tasted very good and were deliciously dressed. We also like when bread is served as a loaf. Dark flour was used here, it reminded of fresh land bread with crusty crust. We tasted good. The first course was under the motto Tartar, meat from the Holsteiner Ochsen, accompanied by Ostseeaal, Red Bete, horseradish. There were dry Moselriesling from Schubert. The components were well seasoned and enjoyed us through the variety. The second gear also convinces by the opposite ingredients: Atlantic lobster, bloodworm, heaven and earth. It is common to combine many surprises at the time, but it also has its charm. From Knipser there were Sauvignon Blanc. The third gang consisted of Waller, Imperialcaviar, Celery and Beurre Blanc. This plate was “classic” in its ingredients and he enjoyed my heart. The Chablis was a tasty addition. The fourth course was the “Bäckchen” – I had already telephoned and inquired with the restaurant manager in advance. We have already eaten several times the specialty bakers and had not been happy with the consistency of the meat (usually infinitely soft and rice-like in the mouth. I can confirm that. This bake was the first one that really tasted delicious to me. My wife still chose an alternative (column jau . The fish was also delicious (we have exchanged and mutual “sampling” and were not “proven” from the local – our conclusion: the piglet has to be tasted. A really successful gang. The Pannobile by Heinrich from a huge doublemagnum bottle was excellent. I am a great “Heinrich Verehrer” since I tried his wines in Vienna years ago and was able to speak to the winemaker in the Cologne wine cellar at Hausmesse himself. The main course was the Bresse Taubenbrust with broccoli, bitter orange and Blue Mountain coffee jus. The meat has an intense taste and is buttery at the same time. It also reminded us of liver aromas. I still like this consistency, but my wife is not so much on this taste (see bakery, but Kalbsbries has always tasted us so far and was often a highlight of the food. The Winzer's flagship consists of 45% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc and 5% Petit Verdot – a classic Bordeaux Blend. The next course was the classic French cheese. The car is rich and every cheese friend is happy: sheep, goat, cow – soft to firm. The raw milk cheese comes from Waltmann from Erlangen (since I sometimes send a package of Comté or Brie, because you can also buy it on the internet. There was bread and mustard. Again and again the fun to get mature cheese. Late botteld Vintage by Graham ́s sweetened the pleasure. The seventh gang was called head salad. Passion fruit, olive oil and muscovado sugar were placed in a glass bowl and then poured over with the head salad, which was processed into a cream. The waitress gave the tip to take two photos at this gang, because before and after, very different pictures can be seen. In fact, it does not look so advantageous with the green hood, but the gang tasted deliciously through the various aromas in the sauces. There were Taittinger demi sec. The scent recalls ripe fruits, pear, some mango and peach with a subtle vanilla note and has a fine sweetness. Finally, as dessert, raspberry came with Kalamansi, Caramelia chocolate and Thai basil. The portion was lush. But dessert always goes. An ice wine from Kracher formed the accompaniment Den Espresso (3,20€ with fine snacks we did not let ourselves take. A more beautiful evening in Travemünde also ended after 4:30 hours. The restaurant has very high ceilings and a stucco decoration with classic shapes. There is a large lamp on the ceiling. There are large flower patterns on the walls. The tables are generously distributed. But the heat of the day was amazed in the room, because there were probably no functioning air conditioning during this time. In order to prevent the guests from getting air, the staff indirectly ventilates the guest area via opened windows in their own entrance. In the bar area in front of the restaurant, a “Modenschau” was carried out; the applause of the spectators was unfortunately good to hear and partly to watch through the windows in the doors. I assumed perfect cleanliness in this house and found it. The way to the toilet leads on the first floor and can be approached by an elevator. The sanitary facilities are located in the guest room area of the hotel. I don't think this is a happy solution. Ladies and gentlemen's department are side by side. The entrance is spacious and equipped with furniture. The toilet (possibly only one unit is also quite large, but karg (soap, towel equipped, but there is nothing missing. Conclusion The concept has fallen in many parts. The dishes were prepared at a high level. A visit is worthwhile. With the La Belle Epoque, however, I don't think it can compete.

We love going out and eating well. “Today we know that health presupposes that we can enjoy our food, take time for it, eat without bad conscience and be happy with us. – Epicure or Platon of the Gastrosophy or diet plan – it is best to philosophize with a delicious meal!” (quoted to Christine Brombach The surroundings of our delightful holiday trips should also be scenic for both of us. The Lübeck bay offers all this in excellent form – especially in Ostholstein. So we wanted to salute our lake stay with restaurant visits. In addition to Kevin Schlecht, we also wanted to taste Christian Scharer (2 stars and his kitchen. When we planned the trip in January 2014, he was still on the homepage as a chef. It was then Dirk Seiger (1 star; for the A Rosa hotel group had changed their model. Almost everywhere in their homes, “star cuisines” were closed or refurbished. So we could get to know another star chef and his new concept. Travemünde beach station is just steps from A Rosa Hotel. It is on the right side when you go to the promenade. The Columbia Hotel is on the other side. Travemünde therefore has star restaurants in the closest area – they are not even close to Baiersbronn or Bergisch Gladbach. When we came to the house, we had to arrange first and ask ourselves at the reception for the way to the restaurant. We were kindly led to the entrance and immediately received from the service. The restaurant is located on the ground floor. Some tables were already occupied and we could choose from the other places. The tables are generous and offer good conditions for discussions and service. The menu is printed on a large sheet and sealed with a seal. The restaurant manager Ines Effenberger worked very naturally and cordially, as well as her team, which today consisted of two other powers. Each person could provide two guests alone and arrange all necessary handles. These include: Cover the cutlery, serve drinks for a walk and introduce the dishes – often sauces were added at the table. The service was always high and exemplary. In all changes it is still French cuisine and also (not yet a pure “Fine Dining Concept” (which is unfortunately more and more frequent in bistro style, loud room acoustics and tight tables. But it will probably be a sommelier (a loss in my eyes will be awakened and there will not be so much staff (that's good for me; for I don't want "observed" at dinner. But the powers radiate joy and the star chef Dirk Seiger visited us at the end of the table: a young sympathetic man with deed and style. The team holds together and delivered a great performance. From the map we selected the tasting menu (129 euros). The wines offered are also on the bow. You can choose individually or take the complete accompaniment (60 Euro). The greetings were presented in three arrangements. The dishes tasted very good and were deliciously dressed. We also like bread served as bread. Dark flour was used here, it reminded of fresh land bread with crusty crust. We tasted good. The first course was under the motto Tartar, meat from the Holsteiner Ochsen, accompanied by Ostseeaal, Red Bete, rider. There were dry Moselriesling from Schubert. The components were well seasoned and enjoyed our diversity. The second gear also convinces by the opposite components: Atlantic lobster, blood sausage, heaven and earth. It is common to combine many surprises at the time, but it also has its charm. From Knipser there were Sauvignon Blanc. The third band consisted of Waller, Imperialcaviar, Celery and Beurre Blanc. This dish was “classic” in its ingredients and he enjoyed my heart. The Chablis was a delicious supplement. The fourth course was the “Bäckchen” – I had already telephoned and asked with the restaurant manager in advance. We have eaten the special bakers several times and were not satisfied with the consistency of the meat (usually infinitely soft and ripe in the mouth. I can confirm that. This baker was the first to taste me really delicious. My wife chose an alternative (column jau). The fish was also delicious (we have exchanged and mutual “sampling” and were not “produced” by the local – our conclusion: the piglet must be tasted. A really successful band. The Pannobile by Heinrich from a huge double-magnum bottle was excellent. I am a great “Heinrich Verehrer” since I tried his wines in Vienna years ago and was able to speak with the winemaker in the Cologne wine cellar at Hausmesse itself. The main course was the Bresse Taubenbrust with Broccoli, Bitter Orange and Blue Mountain Coffee Jus. The meat has an intense taste and is buttery at the same time. It also reminded us of liver aromas. I still like this consistency, but my wife is not so much in this kind of taste (see bakery, but calfsbries has always cost us so far and was often a highlight of food. The Winzer flagship consists of 45% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc and 5% Petit Verdot – a classic Bordeaux blend. The next course was the classic French cheese. The car is rich and every cheese friend is happy: sheep, goats, cow – soft to firm. The raw milk cheese comes from Waltmann from Erlangen (as I sometimes send a package from Comté or Brie because you can also buy it on the internet. There was bread and mustard. Again and again the fun to get ripe cheese. Late botteld Vintage by Graham's sweetened the pleasure. The seventh gang was called head salad. Passion fruit, olive oil and Muscovado sugar were placed in a glass bowl and then poured over with the head salad, which was processed into a cream. The waitress gave the top to make two photos on this band, because before and after very different pictures can be seen. In fact, it does not look so beneficial with the green hood, but the band tasted deliciously through the various aromas in the sauces. There were Taittinger demi sec. The fragrance recalls ripe fruits, pear, mango and peach with a subtle vanilla note and has a fine sweetness. Finally, as dessert, raspberry came with Kalamansi, Caramelia chocolate and Thai basil. The part was lush. But Dessert always goes. An ice-cream wine from Kracher was the accompaniment of Den Espresso (3,20€ with fine snacks that we did not let ourselves take. A beautiful evening in Travemünde also ended after 4:30 hours. The restaurant has very high ceilings and a stucco decoration with classic shapes. There's a big lamp on the ceiling. There are large flower patterns on the walls. The tables are generously distributed. In the room, however, the heat of the day was amazed because there was probably no functioning air conditioning at this time. In order to prevent guests from getting air, the staff will ventilate the guest area indirectly via opened windows in their own entrance. In the bar area in front of the restaurant a “Modenschau” was carried out; the applause of the viewers was unfortunately good to hear and partly to watch through the windows in the doors. I took a perfect cleanliness in this house and found it. The way to the toilet leads on the first floor and can be approached with an elevator. The sanitary facilities are located in the guest room of the hotel. I don't think this is a happy solution. Ladies and gentlemen are side by side. The entrance is spacious and equipped with furniture. The toilet (possibly only one unit is quite large, but karg (sap, towel equipped, but there is nothing missing. Conclusion The concept has fallen in many parts. The dishes were prepared at a high level. A visit is worthwhile. With the La Belle Epoque, but I don't think it can compete.

We love going out and eating well. “Today we know that health presupposes that we can enjoy our food, take time for it, eat without bad conscience and be happy with us. – Epicure or Platon of the Gastrosophy or diet plan – it is best to philosophize with a delicious meal!” (quoted to Christine Brombach The surroundings of our delightful holiday trips should also be scenic for both of us. The Lübeck bay offers all this in excellent form – especially in Ostholstein. So we wanted to salute our lake stay with restaurant visits. In addition to Kevin Schlecht, we also wanted to taste Christian Scharer (2 stars and his kitchen. When we planned the trip in January 2014, he was still on the homepage as a chef. It was then Dirk Seiger (1 star; for the A Rosa hotel group had changed their model. Almost everywhere in their homes, “star cuisines” were closed or refurbished. So we could get to know another star chef and his new concept. Travemünde beach station is just steps from A Rosa Hotel. It is on the right side when you go to the promenade. The Columbia Hotel is on the other side. Travemünde therefore has star restaurants in the closest area – they are not even close to Baiersbronn or Bergisch Gladbach. When we came to the house, we had to arrange first and ask ourselves at the reception for the way to the restaurant. We were kindly led to the entrance and immediately received from the service. The restaurant is located on the ground floor. Some tables were already occupied and we could choose from the other places. The tables are generous and offer good conditions for discussions and service. The menu is printed on a large sheet and sealed with a seal. The restaurant manager Ines Effenberger worked very naturally and cordially, as well as her team, which today consisted of two other powers. Each person could provide two guests alone and arrange all necessary handles. These include: Cover the cutlery, serve drinks for a walk and introduce the dishes – often sauces were added at the table. The service was always high and exemplary. In all changes it is still French cuisine and also (not yet a pure “Fine Dining Concept” (which is unfortunately more and more frequent in bistro style, loud room acoustics and tight tables. But it will probably be a sommelier (a loss in my eyes will be awakened and there will not be so much staff (that's good for me; for I don't want "observed" at dinner. But the powers radiate joy and the star chef Dirk Seiger visited us at the end of the table: a young sympathetic man with deed and style. The team holds together and delivered a great performance. From the map we selected the tasting menu (129 euros). The wines offered are also on the bow. You can choose individually or take the complete accompaniment (60 Euro). The greetings were presented in three arrangements. The dishes tasted very good and were deliciously dressed. We also like bread served as bread. Dark flour was used here, it reminded of fresh land bread with crusty crust. We tasted good. The first course was under the motto Tartar, meat from the Holsteiner Ochsen, accompanied by Ostseeaal, Red Bete, rider. There were dry Moselriesling from Schubert. The components were well seasoned and enjoyed our diversity. The second gear also convinces by the opposite components: Atlantic lobster, blood sausage, heaven and earth. It is common to combine many surprises at the time, but it also has its charm. From Knipser there were Sauvignon Blanc. The third band consisted of Waller, Imperialcaviar, Celery and Beurre Blanc. This dish was “classic” in its ingredients and he enjoyed my heart. The Chablis was a delicious supplement. The fourth course was the “Bäckchen” – I had already telephoned and asked with the restaurant manager in advance. We have eaten the special bakers several times and were not satisfied with the consistency of the meat (usually infinitely soft and ripe in the mouth. I can confirm that. This baker was the first to taste me really delicious. My wife chose an alternative (column jau). The fish was also delicious (we have exchanged and mutual “sampling” and were not “produced” by the local – our conclusion: the piglet must be tasted. A really successful band. The Pannobile by Heinrich from a huge double-magnum bottle was excellent. I am a great “Heinrich Verehrer” since I tried his wines in Vienna years ago and was able to speak with the winemaker in the Cologne wine cellar at Hausmesse itself. The main course was the Bresse Taubenbrust with Broccoli, Bitter Orange and Blue Mountain Coffee Jus. The meat has an intense taste and is buttery at the same time. It also reminded us of liver aromas. I still like this consistency, but my wife is not so much in this kind of taste (see bakery, but calfsbries has always cost us so far and was often a highlight of food. The Winzer flagship consists of 45% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc and 5% Petit Verdot – a classic Bordeaux blend. The next course was the classic French cheese. The car is rich and every cheese friend is happy: sheep, goats, cow – soft to firm. The raw milk cheese comes from Waltmann from Erlangen (as I sometimes send a package from Comté or Brie because you can also buy it on the internet. There was bread and mustard. Again and again the fun to get ripe cheese. Late botteld Vintage by Graham's sweetened the pleasure. The seventh gang was called head salad. Passion fruit, olive oil and Muscovado sugar were placed in a glass bowl and then poured over with the head salad, which was processed into a cream. The waitress gave the top to make two photos on this band, because before and after very different pictures can be seen. In fact, it does not look so beneficial with the green hood, but the band tasted deliciously through the various aromas in the sauces. There were Taittinger demi sec. The fragrance recalls ripe fruits, pear, mango and peach with a subtle vanilla note and has a fine sweetness. Finally, as dessert, raspberry came with Kalamansi, Caramelia chocolate and Thai basil. The part was lush. But Dessert always goes. An ice-cream wine from Kracher was the accompaniment of Den Espresso (3,20€ with fine snacks that we did not let ourselves take. A beautiful evening in Travemünde also ended after 4:30 hours. The restaurant has very high ceilings and a stucco decoration with classic shapes. There's a big lamp on the ceiling. There are large flower patterns on the walls. The tables are generously distributed. In the room, however, the heat of the day was amazed because there was probably no functioning air conditioning at this time. In order to prevent guests from getting air, the staff will ventilate the guest area indirectly via opened windows in their own entrance. In the bar area in front of the restaurant a “Modenschau” was carried out; the applause of the viewers was unfortunately good to hear and partly to watch through the windows in the doors. I took a perfect cleanliness in this house and found it. The way to the toilet leads on the first floor and can be approached with an elevator. The sanitary facilities are located in the guest room of the hotel. I don't think this is a happy solution. Ladies and gentlemen are side by side. The entrance is spacious and equipped with furniture. The toilet (possibly only one unit is quite large, but karg (sap, towel equipped, but there is nothing missing. Conclusion The concept has fallen in many parts. The dishes were prepared at a high level. A visit is worthwhile. With the La Belle Epoque, but I don't think it can compete.

Ein wunderschönes Ambiente im alten Kurhaus. Traumhafter Stuck an der Decke inmitten eines modern ausgestatteten Gastraumes. Das 8 Gang Menü war traumhaft, der Service hochprofessionell. Dass wir über drei Stunden dort verbracht haben ist uns erst am Schluss aufgefallen. Gutes Zeichen! Wir kommen wieder!!!