Restaurant anno 1640

"At the end of the 4th stage from Piesport to Bernkastel Kues.... this Wednesday really quite awkward weather. After visiting Thomas Haag in the Lieser Castle we drove by bus to Bernkastel Kues and did not return to the Moselsteig for the last few kilometres. At some point, you're so drunk that you just look at a shower. The bus brought us directly to the market in Bernkastel, so we had to go a few hundred meters high to the Kallenfelsstraße to reach the fairytale hotel. And the term fairytale hotel is not a bad choice, woman was gradually away from the hotel's design concept. Each room has a name from the fairy tale book of Grimm and is very lovingly decorated. Well, that we were on a hike, otherwise I would no longer have my wife gotten out of the rose blossoms wallpaper sky bed pink bedding dream more. But also as a not so easy to roaming man, I must confess that I know few hotels that are so lovingly decorated, unfortunately the hotel prohibits the publication of pictures of the interior, so I recommend a look at the HP, the performance corresponds to reality. I look forward to the announced kitchen of the owner Stefan Krebs. We had served a table in the restaurant. When we came out of the room shortly before, our table was not free. A rain shower had driven terrace guests from the outside to the inside and cost us the free table. But the rulers were at the end of your dinner and the service crawled us to the house for the waiting period. Red riding hood maybe, at least he was to secondary, maybe even to demi sec... but woman liked him. The most important thing! We came to our table after 15 minutes and were delivered with the cards. There is a daily menu called fairy tale menu, and a not too extensive map. The more demanding connoisseur can also be happy with the offers. The cards can be viewed on the HP. The design of the map is also under the motto fairytale. We chose both the appetizers from the menu of 16.09.2015, smoked trout fillet from the Himmerod monastery fishing, served with apple radish cream, toast and homemade herbal butter. The trout fillets were very mild on the plate. For me, as a self-sufficient hobby angle, salted somewhat too mild, I would have left them in the mood for longer. But they were well cooked, with good smoke flavour and fresh. The accompanying horseradish cream was not too sharp, well supplemented by the acidity of apples. A beautiful appetizer so it can continue. My wife chose the main food: the bewitched calf according to the map: Kalb Gebäck Erbsen Topinamburpüreee bread triangle. The particularly taste-intensive and adult calf bags are cooked for five hours at low temperature. As a basis for the bread triangle, we serve a semmelknödelteig. I didn't try, but my wife's face betrayed absolute satisfaction about the court. I ordered: The King's soup after the map: Rumpsteak from the Freesian Rind 250 g homemade rosemary pommes; herbal butter leaf salad; "Freesical Beef" matures to the point on the bone. The ripening process takes place in closed rooms at optimal temperature. This creates the highest quality for high gastronomic requirements. When reading, the desire for animal protein had been reported, and although I had already fed a roast beef in the evening before, I wanted to see how well the meat was ripe when it came from the North German home. I rarely ordered the Rumpsteak medium. The ordered state of the steak was very well hit. Softly ripened, cooked to the point, it was a pleasure. Only the jus in a mirror around the steak were not so beautiful. Such a good piece of meat only gets salt and pepper, it no longer needs. The jus were good, but I didn't need it. Good herbal butter, fresh frits and a good salad made the food round and without pliers! And because we were still hungry, we ordered a cheese selection as dessert: The Frieder and the Cattle Camembert de Normandie White Cheese from Normandy, made from raw milk. Morbier semi-solid cheese with the striking herbal bag in the middle. It is made from raw milk in the Franche Comté region. Fourme d ́Ambert cheese made from Auvergne, made from the milk of the Saler cow. Long soft cheese with red culture of Campagne Ardenne Expoisses Deft cheese with washed cow's milk bark. Chabichou du Poitou Soft cheese from the Haut Poitou region, made in the characteristic shape of a truncated cone. Reblochon AOP semi-solid cheese from the Savoy region. Eifelfresher „Natur“ goat cheese from the volcanic farm near Gillenfeld. Gouda Medium by Demeter Hof, Breit near Wittlich. Quince cheese from sugar and honey boiled quiz. Wine Nut your delicious herbs aromatic, unique flavors acquire the green harvested nuts through a multi-day, elaborate processing procedure. They then mature for several months to years in a seasoned wine liqueur syrup. I refer to the photo of the cheese plate (I hope the hotel does not include food in the publication ban), the dish was totally a pleasure. Especially the Vine Nut, these were immature walnuts! Never eat, a whole new taste experience. Intermediate Essen: unlimited recommendation on my part! The wine card is just like the menu. A pad is served and an app helps you select the wines offered. We chose a local dry Rieslingspätlese from 2011, unfortunately I no longer know the winemaker for 29 EUR. Unfortunately, the service had to tell us that this wine was no longer available. And presented a somewhat younger alternative with the words, so they get something very local, a doctor. The location Doctor is a GG location almost right behind the house and the wineries Wegler create a dry Riesling from it. This alternative was chosen and also for EUR 29! Thanks to the boss. A very good wine! A bottle of Barrique Spätburgunder from the FJ Regnery vintage 2013 from the Klüsserather Brotherhood! Another very fine drop, a very delicious Spätburgunder. Intermediate wine: a very happy hand in the selection we liked. The service is out of the compartment and acted over the evening without errors and a tadel. Recipients, retrieve further courses, sound knowledge about food and drinks, all right. It's fun to get used to. With an espresso we made one of the best dinners of this moselle. Absolute recommendation for hotel and restaurant. We are happy to come back occasionally. PS also on the evening of the ascent day 2018 (10 May) the restaurant has cooked us very well. In addition, absolute recommendation."