Schloß Schönau Gastronomie

"the castle Schönau is a small water lock in the aachener suburb richterich. today's buildings are mostly from 1732. the annoying city aachen belongs today and is used as restaurant. this is led in the volkenborn liste at fourth place in the city. a well-known, but, said that eating is rather mediocre. on Sunday afternoon there were not many alternatives (in aachen – the menu was promising. the small park around the house is very attractive. the building is more modest in the category “Schloss”. a beautiful terrace is also managed. inside it looks rather gloomy; the band is dark and long. first the door comes to the dining room, then a wooden staircase up. further through is the access to the toilets that are in the cellar. it goes straight into the kitchen and out and into the gourmet restaurant – again. the staircase in the flur is decorated. white tablecloths and serviettes. comfortable chairs. on the table glasses and cutlery. a real flower and otherwise many artificial plants everywhere as decoration. table in restaurant cleanliness was all in order. sanitary in the cellar, it didn't look good for us today. the mülleimer were full, the toilets were not particularly clean – and that after the opening. we find that a house should remove the traces of the guests from the day before. it was not disgusting now, but it was not cultivated. service of the waiter who delivered us also took care of the terrace and benches. he certainly had no excessive work. because in the bank was no one, on the terrace two tables with six people and we two in the restaurant. the man was certainly very friendly, but not very communical. he answered briefly and hardly asked about our location. we missed something empathy. the tasting we chose from the card two four courses (one seemed to be a little smaller in the amount; the other had bombastic names in the announcement. Vor-Sequently was served brot (two sorts with grated slimz. the slices were fresh, the paste was properly costed. the greeting from the kitchen was on a slanted table. there were four single components: a red-bete salad with crispy petersilie in a porcelain dish, a slightly fried slice ham with small cubes of radishes and a sharp sauce, some made of leaf in the form of a petal and a sweet herbal soup made of celery and apfel baked in a black plastic dish. that was quite tasty or edible, but for us no joy at the corridors; above all, the plastic dish has attracted us. 4 curs gourmet learning menu 48,00 € champagne scums, fry jacobscup champagne scums, roast jacobsm the suppe was foamed and was located in an elongated bowl. in a hanging smaller shell above the suppe were then two clam sections, cubed tomat pieces without skin and dill. the clam was a little fried outside and soft and juicy inside. Unfortunately, they were all a little brave. bambeersorbet with sprouting brombeersorbet with sproutsect was provided with a large sproutsect. it was in a glass shell. fried duck breast, edible sauce, two species of butternuss pumpkin fried duck breast, edible sauce, two species of butternuss pumpkin in our eyes was unfortunately almost completely spoiled. the discs of the duck breast were not eaten in the skin; the flesh was still pink, but actually hard or rubbery. the nut sauce was present. the pumpkin was then very beaten on the teller. there were larger discs and small cubes; However, the meat was heavily overgart and therefore at the end on the fork or in the mouth a rather unintentional pee-like mass. we would have expected baked discs and a coarser stamp or a fine pure one. hazelnut chocolate soufflé, parfait from spring white, muscrat grapes jelly soufflé, parfait from spring white, muscrat grapes gelee chocolate cake was loose and aromatic. the ice was a little firm and not enough to see. as decoration in between were grapes and coward pieces enriched with a small gel. 4 floor gourmet deluxe menu – €72,00 from the deep of the atlantic: lobster, lobster, curryfoam hummer, lobster, curryfoam, curryfoam the somewhat neutral lobster soup was beautifully foamed and in an elongate plate. over him a bowl with the lobster sections in curryfoam and a lobster tail. also in the suppe were small lobster pieces. noble from the northern Italians: tagliarini, truffle foam, summer truffle tagliarini, truffle foam, summer truffles the noodles were well cooked. the truffle sauce was taste-neutral, but remembered a truffle taste. the rugged truffle appeared to me a little old and therefore dry with little smell. oh, you beautiful westerwald : rejoiced from the westerwald, hagebuttensauce, autumntrompeten, salesrie rewhelmed from the westerwald, hagebuttensauce, autumntrompeten, salesrie the components looked strangely dressed for me; but here was the taste right: the rucksack looked too far cooked, but was juicy and tender. the celery cake was fine stamped and well costed. it harmonized as well as meat with sauce. the mushrooms were spicy and somehow reminded me of pfifferlings. I liked the lead. feiger apple: tete tatin, two kinds of feige, white chocolate tarte tatin, two types of cowardly, white chocolate the small slices of apple cake were finely seasoned and have tasted me pretty well. the white chocolate was still frozen hard. some baserringel lay beside the cowards and the coward yellow as cube and paste. drinks selterts 0,75 l 6,50 € traubensecc0 0.1 – 4,50 € campari soda – 5,00 € wine production (four times 0.1 l – 20,00 € there was a white and a gray burgundy and at the end a sprinkle. the waiter said that weep, then she put in the glass, they were in order, but not so excellent that I absolutely need the names. the red wine to the main course then came out surprisingly from the bottle at the table: philipp kuhn incognito dry 2015. a dome of thorn fields merlot cabernet dorsa regent; on the label are the grape varieties, but not called what explains the name. Red wine price performance ratio was quite high-quality components (especially in the deluxe menu and the drinks were not too high-computer. Conclusion 3 – if it results. many parts of the menus were quite appealing and tasty (this is not so much for the familiar menu, but there were also real in my eyes (because of teller or loveless (frozen parts in dessert). he took it into the unconscious. (1 – certainly not again, 2 – hardly again, 3 – if it turns out again, 4 – again happy, 5 – absolutely again – after “Kuechenreise” datum des visits: 14.10.2018 – noon – 2 people my enjoyed experiences are also at [hidden link]"