Hinterding - Lengerich
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A comprehensive menu of Hinterding from Lengerich featuring all 25 meals and drinks can be found here on the menu.
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Was Bodo Göbel at Hinterding a mag?
on the 1st of January 2014 we had the pleasure to adore an excellent meal for the start of the year 2014. The Service was very attentive and friendly to serve the diners with an outstanding knowledge of the diffrent meals served during that evening. The atmosphere is very convenient and welcoming. The overnight stay in one of the few rooms of the Hotel requires Patience because one cannot compare the Quality of the r... View all feedback.
That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the last lukewarm summer evenings and spontaneously returned to the Keiling on Saturday night to feed on the terrace. As always a kulinaically highly satisfying evening in a beautiful ambience. Not so spontaneously, in view of the good weather, we had reserved a table in the background in Lengerich a few days before Sunday afternoon. So we were able to compare well, here the young Wilden Gina Duesmann and Lars Keiling, there are almost 20 years in Lengerich active Elke Zeitner and Klaus Weingartz. The Hinterding is actually listed in every restaurant guide as one of the first addresses in the northern Münsterland and has therefore long been on our To-Go list. Unfortunately, it is relatively far from Rheine to Lengerich, so that someone has to be found as a driver or you do it like us, travels by train to Osnabrück, accepts relatively tolerable 18 km and can then relax over the afternoon to go back to Rheine. Almost a heavy summer weather on Sunday morning would have put an abrupt end to our plans, but in time with our arrival in Osnabrück at the Old Town Station the sun came out again and turned the Tecklenburger Land into a steam room. In the true sweat of our face, we were strampling at almost 30° and felt 100% humidity to Lengerich and had earned a beautiful return with arrival at the old villa on the train station. In view of the rainfall a few hours before, we had buried the hope of being able to feed outside, everything was still wet. Too bad, in view of the beautiful sunshine, which has now prevailed outside. We went up the stairs to the door and left on the terrace sat Mr. Weingartz and döppte beans. We were immediately greeted by him and Mrs Bertz. Mr Weingartz immediately asked if we would like to dine outside, what we were chasing and offered us a place at the table on the covered terrace left from the entrance, the seats there were dry. Ms Bertz covered the table at a high level. Merely and slightly relieved to be able to feed outside in the face of our somewhat heated condition, Mrs Bertz immediately recognized our most important need and served with the cards a freshly tapped Pils. That was good! And we could look relaxed in the maps. The card consists of three DIN A4 pages which can be viewed on the HP. Regional suppliers are called, the kitchen can be called German-French inspired, realized with a high demand of ingredients and preparation. The price level is at upper Münster level. From the individual dishes there are two menu suggestions, including a vegan menu. Mr. Lindpere, the Sommerlier, then proposed an individually designed Sunday menu. But we had agreed relatively quickly on the menu Chefding. This consisted of the following courses: Our ChefDing from two persons (four-way menu: 69,00 € (p. P. Three-way menu (without intercourse: 59,00 € (p. P. Grilled gambas on pumpkin and lenses (my wife or imperial juniper boobs on lukewarm tomato wax bean salad (for me before the first walk there was still a bread prepared The first two courses came to the table without any weakness. Especially the quails were perfectly prepared. Before the actual second walk, the kitchen surprised us with a Sunday soup, a beef bouillion with lobsters at the highest level. Clear, pure in taste, subtle only salted, just delicious. Zander from the farm Lintker from Hagen a.T.W. on potato pine mushroom ragout gear two was Zander, perfect roasted fillets with crispy skin served on an extremely tasty ragout made of stone mushrooms and potatoes. Steinbutt in truffle butter sauce on parsley root puree gang three, we had decided again for the fish, against the alternative Tournedos from Weser Marschlandrind with fried pifferlings, and we did not regret the decision. The butter sauce with truffles was a highlight in the combination with the puree and the additionally served pasta, in turn with stone butter in perfectly gardened condition. Fresh from the oven with vanilla ice cream. The alternative cheese (Brie de Meaux »a la Chesery« filled with truffle cream was too powerful after the menu and we both chose the tarte offered. The tarte was made from foliage dough, with quite acidic plums, but together with a very good vanilla sauce and vanilla ice cream were a good choice. In summary, we had, ultimately, 5 gear menu at a very high level. None of the courts gave themselves an obvious weakness, and even at very critical angles, I could not criticize much at any of the corridors. Mr Weingartz masters his craft! A Silvaner from Franken, from the winery Max Müller from Volkach, accompanied us through the menu. This wine, with its wood notes, fits perfectly with the two quite spicy fish courses. This winery is my personal ToGo list and is visited as soon as possible. Mrs Bertz and Mr Lindpere certainly manoeuvred us through the menu, and gave themselves to cover for the courses or not imagine the dishes. Peter has already described the beautiful ambience in and around the villa with his photos, I don't need to add much. At the end we had a stimulating conversation with Mr Weingartz on the terrace, and after 2 hours left the restaurant Hinterding with the firm intention that we will come back. The background can keep in comparison with generations! We were very happy.
That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the last lukewarm summer evenings and spontaneously returned to the Keiling on Saturday night to feed on the terrace. As always a kulinaically highly satisfying evening in a beautiful ambience. Not so spontaneously, in view of the good weather, we had reserved a table in the background in Lengerich a few days before Sunday afternoon. So we were able to compare well, here the young Wilden Gina Duesmann and Lars Keiling, there are almost 20 years in Lengerich active Elke Zeitner and Klaus Weingartz. The Hinterding is actually listed in every restaurant guide as one of the first addresses in the northern Münsterland and has therefore long been on our To-Go list. Unfortunately, it is relatively far from Rheine to Lengerich, so that someone has to be found as a driver or you do it like us, travels by train to Osnabrück, accepts relatively tolerable 18 km and can then relax over the afternoon to go back to Rheine. Almost a heavy summer weather on Sunday morning would have put an abrupt end to our plans, but in time with our arrival in Osnabrück at the Old Town Station the sun came out again and turned the Tecklenburger Land into a steam room. In the true sweat of our face, we were strampling at almost 30° and felt 100% humidity to Lengerich and had earned a beautiful return with arrival at the old villa on the train station. In view of the rainfall a few hours before, we had buried the hope of being able to feed outside, everything was still wet. Too bad, in view of the beautiful sunshine, which has now prevailed outside. We went up the stairs to the door and left on the terrace sat Mr. Weingartz and döppte beans. We were immediately greeted by him and Mrs Bertz. Mr Weingartz immediately asked if we would like to dine outside, what we were chasing and offered us a place at the table on the covered terrace left from the entrance, the seats there were dry. Ms Bertz covered the table at a high level. Merely and slightly relieved to be able to feed outside in the face of our somewhat heated condition, Mrs Bertz immediately recognized our most important need and served with the cards a freshly tapped Pils. That was good! And we could look relaxed in the maps. The card consists of three DIN A4 pages which can be viewed on the HP. Regional suppliers are called, the kitchen can be called German-French inspired, realized with a high demand of ingredients and preparation. The price level is at upper Münster level. From the individual dishes there are two menu suggestions, including a vegan menu. Mr. Lindpere, the Sommerlier, then proposed an individually designed Sunday menu. But we had agreed relatively quickly on the menu Chefding. This consisted of the following courses: Our ChefDing from two persons (four-way menu: 69,00 € (p. P. Three-way menu (without intercourse: 59,00 € (p. P. Grilled gambas on pumpkin and lenses (my wife or imperial juniper boobs on lukewarm tomato wax bean salad (for me before the first walk there was still a bread prepared The first two courses came to the table without any weakness. Especially the quails were perfectly prepared. Before the actual second walk, the kitchen surprised us with a Sunday soup, a beef bouillion with lobsters at the highest level. Clear, pure in taste, subtle only salted, just delicious. Zander from the farm Lintker from Hagen a.T.W. on potato pine mushroom ragout gear two was Zander, perfect roasted fillets with crispy skin served on an extremely tasty ragout made of stone mushrooms and potatoes. Steinbutt in truffle butter sauce on parsley root puree gang three, we had decided again for the fish, against the alternative Tournedos from Weser Marschlandrind with fried pifferlings, and we did not regret the decision. The butter sauce with truffles was a highlight in the combination with the puree and the additionally served pasta, in turn with stone butter in perfectly gardened condition. Fresh from the oven with vanilla ice cream. The alternative cheese (Brie de Meaux »a la Chesery« filled with truffle cream was too powerful after the menu and we both chose the tarte offered. The tarte was made from foliage dough, with quite acidic plums, but together with a very good vanilla sauce and vanilla ice cream were a good choice. In summary, we had, ultimately, 5 gear menu at a very high level. None of the courts gave themselves an obvious weakness, and even at very critical angles, I could not criticize much at any of the corridors. Mr Weingartz masters his craft! A Silvaner from Franken, from the winery Max Müller from Volkach, accompanied us through the menu. This wine, with its wood notes, fits perfectly with the two quite spicy fish courses. This winery is my personal ToGo list and is visited as soon as possible. Mrs Bertz and Mr Lindpere certainly manoeuvred us through the menu, and gave themselves to cover for the courses or not imagine the dishes. Peter has already described the beautiful ambience in and around the villa with his photos, I don't need to add much. At the end we had a stimulating conversation with Mr Weingartz on the terrace, and after 2 hours left the restaurant Hinterding with the firm intention that we will come back. The background can keep in comparison with generations! We were very happy.
That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the last lukewarm summer evenings and spontaneously returned to the Keiling on Saturday night to feed on the terrace. As always a kulinaically highly satisfying evening in a beautiful ambience. Not so spontaneously, in view of the good weather, we had reserved a table in the background in Lengerich a few days before Sunday afternoon. So we were able to compare well, here the young Wilden Gina Duesmann and Lars Keiling, there are almost 20 years in Lengerich active Elke Zeitner and Klaus Weingartz. The Hinterding is actually listed in every restaurant guide as one of the first addresses in the northern Münsterland and has therefore long been on our To-Go list. Unfortunately, it is relatively far from Rheine to Lengerich, so that someone has to be found as a driver or you do it like us, travels by train to Osnabrück, accepts relatively tolerable 18 km and can then relax over the afternoon to go back to Rheine. Almost a heavy summer weather on Sunday morning would have put an abrupt end to our plans, but in time with our arrival in Osnabrück at the Old Town Station the sun came out again and turned the Tecklenburger Land into a steam room. In the true sweat of our face, we were strampling at almost 30° and felt 100% humidity to Lengerich and had earned a beautiful return with arrival at the old villa on the train station. In view of the rainfall a few hours before, we had buried the hope of being able to feed outside, everything was still wet. Too bad, in view of the beautiful sunshine, which has now prevailed outside. We went up the stairs to the door and left on the terrace sat Mr. Weingartz and döppte beans. We were immediately greeted by him and Mrs Bertz. Mr Weingartz immediately asked if we would like to dine outside, what we were chasing and offered us a place at the table on the covered terrace left from the entrance, the seats there were dry. Ms Bertz covered the table at a high level. Merely and slightly relieved to be able to feed outside in the face of our somewhat heated condition, Mrs Bertz immediately recognized our most important need and served with the cards a freshly tapped Pils. That was good! And we could look relaxed in the maps. The card consists of three DIN A4 pages which can be viewed on the HP. Regional suppliers are called, the kitchen can be called German-French inspired, realized with a high demand of ingredients and preparation. The price level is at upper Münster level. From the individual dishes there are two menu suggestions, including a vegan menu. Mr. Lindpere, the Sommerlier, then proposed an individually designed Sunday menu. But we had agreed relatively quickly on the menu Chefding. This consisted of the following courses: Our ChefDing from two persons (four-way menu: 69,00 € (p. P. Three-way menu (without intercourse: 59,00 € (p. P. Grilled gambas on pumpkin and lenses (my wife or imperial juniper boobs on lukewarm tomato wax bean salad (for me before the first walk there was still a bread prepared The first two courses came to the table without any weakness. Especially the quails were perfectly prepared. Before the actual second walk, the kitchen surprised us with a Sunday soup, a beef bouillion with lobsters at the highest level. Clear, pure in taste, subtle only salted, just delicious. Zander from the farm Lintker from Hagen a.T.W. on potato pine mushroom ragout gear two was Zander, perfect roasted fillets with crispy skin served on an extremely tasty ragout made of stone mushrooms and potatoes. Steinbutt in truffle butter sauce on parsley root puree gang three, we had decided again for the fish, against the alternative Tournedos from Weser Marschlandrind with fried pifferlings, and we did not regret the decision. The butter sauce with truffles was a highlight in the combination with the puree and the additionally served pasta, in turn with stone butter in perfectly gardened condition. Fresh from the oven with vanilla ice cream. The alternative cheese (Brie de Meaux »a la Chesery« filled with truffle cream was too powerful after the menu and we both chose the tarte offered. The tarte was made from foliage dough, with quite acidic plums, but together with a very good vanilla sauce and vanilla ice cream were a good choice. In summary, we had, ultimately, 5 gear menu at a very high level. None of the courts gave themselves an obvious weakness, and even at very critical angles, I could not criticize much at any of the corridors. Mr Weingartz masters his craft! A Silvaner from Franken, from the winery Max Müller from Volkach, accompanied us through the menu. This wine, with its wood notes, fits perfectly with the two quite spicy fish courses. This winery is my personal ToGo list and is visited as soon as possible. Mrs Bertz and Mr Lindpere certainly manoeuvred us through the menu, and gave themselves to cover for the courses or not imagine the dishes. Peter has already described the beautiful ambience in and around the villa with his photos, I don't need to add much. At the end we had a stimulating conversation with Mr Weingartz on the terrace, and after 2 hours left the restaurant Hinterding with the firm intention that we will come back. The background can keep in comparison with generations! We were very happy.
First time in Germany and the hotel and restaurant is absolutely fantastic! The husband and wife who run it are the nicest people in the world and make sure...
That was a weekend! The summer had taken a final start again and the Münsterland glowed in sunshine and sweating temperatures. We used the WE with the last lukewarm summer evenings and returned spontaneously to Keiling on Saturday night to feed on the terrace. As always a culinaryly very satisfying evening in a beautiful ambience. Not so spontaneous, in view of the good weather we had reserved a table in the background in Lengerich a few days before Sunday afternoon. So we were able to compare the young Wilds Gina Duesmann and Lars Keiling, where they have been working in Lengerich for almost 20 years Elke Zeitner and Klaus Weingartz. The Hinterding is actually listed in each restaurant guide as one of the first addresses in the northern Münsterland and is therefore long since on our To-Go list. Unfortunately, it is relatively far from Rheine to Lengerich so that someone must be found as a driver, or you do it like us, traveling by train to Osnabrück, accepts relatively tolerable 18 km and can then relax over the afternoon to go back to Rheine. Almost a heavy summer weather on Sunday morning would have put us an abrupt end, but with our arrival in Osnabrück at the Old Town Central Station the sun came out again and turned the Tecklenburger Land into a steam room. In the true sweat of our face, we were strampling at almost 30° and felt 100% humidity after Lengerich and had earned a nice return with arrival in the old villa at the station. In view of the rainfall a few hours ago, we had buried the hope of feeding outside, everything was still wet. Too bad, given the beautiful sunshine that prevailed outside. We went up the stairs to the door and left on the terrace sat Mr. Weingartz and Döppte beans. We were immediately greeted by him and Mrs Bertz. Mr. Weingartz immediately asked if we would like to dine outside, what we hunt and have a place at the table on the covered terrace from the entrance, the seats there were dry. Mrs Bertz covered the table at a high level. Ms Bertz immediately recognized our most important need and served with the cards a freshly tapped Pils. That was good! And we could look relaxed in the cards. The card consists of three DIN A4 pages that can be viewed on the HP. Regional suppliers are called, the kitchen can be realized as a German-French inspired, with a high need of ingredients and preparation. The price level is at the upper Münster level. There are two menu suggestions from the individual dishes, including a vegan menu. Mr. Lindpere, the Sommerlier, then proposed an individually designed Sunday menu. But we had agreed relatively quickly on the cooking menu. This consisted of the following courses: Our ChefDing of two persons (Vierweg menu: 69,00 € (p. P. Dreiweg menu (without intercourse: 59,00 € (p. P. Grilled bambas on pumpkin and lenses (my wife or imperial guards on Lukewarm tomato wax bean salad) (for me before the first walk was still ready for use. The first two courses came to the table without weakness. Especially the guards were perfectly prepared. Before the actual second walk the kitchen surprised us with a Sunday soup, a cattle duillion with lobsters at the highest level. Clear, pure in taste, subtle only salted, simply delicious. Zander from the farm Lintker from Hagen a.T.W. on potato pine mushroom Ragout band two was Zander, perfectly roasted fillets with crispy skin served on an extremely tasty ragout of stone mushrooms and potatoes. Steinbutt in truffle butter sauce on parsley root pure band three, we had decided again for the fish, against the alternative tournedos by Weser Marschlandrind with fried pawlings, and we did not regret the decision. The butter sauce with truffles was a highlight in the combination with the puree and the additionally served pasta, in turn with stone butter in perfectly gardened condition. Fresh from the oven with vanilla ice cream. The alternative cheese filled with truffle cream (Brie de Meaux »a la Chesery«) was too powerful after the menu and we chose both the tarte offered. The tar was made of foliage, with quite acidic plums, but together with a very good vanilla sauce and vanilla ice cream were a good choice. In summary, we finally had 5 gear menus at a very high level. None of the courts gave themselves an obvious weakness, and even at very critical angles, I could not criticize much in one of the corridors. Mr. Weingartz masters his craft! A syvaner from Franken, from the winery Max Müller from Volkach, accompanied us through the menu. With two thirds in the wooden barrel, this wine with its wood notes fits perfectly with the two quite spicy fish dishes. This winery is my personal ToGo list and is visited as soon as possible. Mrs Bertz and Mr Lindpere have definitely maneuvered us through the menu and can be covered for the courses or not imagine the dishes. Peter has already described the beautiful ambience in and around the villa with his photos, I don't have to add much. At the end we had an exciting conversation with Mr Weingartz on the terrace, and after 2 hours the restaurant Hinterding left with the firm intention that we will come back. The background can be compared to generations! We were very happy.
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