"General We had booked a flat-rate arrangement for the Pentecost weekend in this hotel, including a "rustic 3-course menu" on the evening of the arrival day. After we had put our luggage in the room, we went down to the restaurant where we were turned from a waiter into a separate dining room. There were several tables already occupied with guests who obviously all had booked the same arrangement. The still free tables were marked with name tags, so we found the table we thought on quickly. We had just taken a seat when a waiter came to our table, kindly greeted us and asked for our drinks. Madame ordered a quiet water (0.4l for 2.80 €, I ordered a large Cola light (0.4l for 3.40 € . The waiter thanked and disappeared towards Tresen, but came back after a few minutes and served the drinks. His appearance was friendly and accommodating, as was that of the young service that assisted him and still seemed a little uncertain. The gravity alone seemed to be higher in this house than otherwise; when they were removed from the neighboring tables, they occasionally fell victim to cutlery parts. In terms of the gastronomic training of the two actors, the last cut is still missing. I was able to observe that the waiter served on one of the neighboring tables from the right, but shortly afterwards a beer glass placed on the table right in front of the guest's face. Food The appetizer, antipasti varieties, was served on large glass plates. The waiter explained the components: A slice of smoked tuna, two slices of chorizo, plus pieces of marinated eggplant, zucchini, paprika, caper apple, olives, artichoke and some field salad were beautifully dressed with some painting from Balsamico-Glace and tastefully very good. As usual, Madame left me the olives and this time also the caper apple, but everything else found grace before her eyes. The emptied appetizer plates were removed in a timely manner and the main dish was served shortly afterwards: “ Tranche vom Pfingstochsen auf Rotweinjus mit Spargelgemüse und Schupfnudeln”. The tranche proved to be two not quite small slices of meat, which was perfectly cooked and already fell under the pressure of the fork. Tastefully it was a bit flat, here the salt shaker from the misery helped. The asparagus, on the other hand, was tense, but still fine. After all, the scrub noodles were good convenience goods, but well tanned in butter and therefore all right. The red wine was obviously drawn and tastefully very good. After the plates had been cleared, there was a short break, then the dessert was served: “Palatschinken mit Waldbeeren und Sahne”. This dessert would have been practically perfect if.... Yes, if the cream had not come out of the spray can. The ambience The hotel is recognizably an older building, but it has been quite skillfully renovated. It borders directly to the city park and the canal. The rooms are relatively small, but the restaurant area is spacious enough. The terrace with matching seating groups and beach baskets definitely offers enough space for the guests of the house. The toilets belonging to the restaurant are modernized on the last technical stand, a little tight but perfectly clean. Cleanliness The restaurant area was very clean, even plates, glasses and cutlery did not give rise to complaints."
