Golf Course Bonn Gut Großenbusch
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The menu of Golf Course Bonn Gut Großenbusch from Sankt Augustin includes 26 dishes. On average the dishes or drinks on the menu cost approximately $20.5. You can view the categories on the menu below.
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We stayed in this restaurant for the first time in June, and we were delighted with the service and the kitchen. In the meantime we are almost regular guests. Good food with fresh ingredients, a good wine selection and a very personal, nice service (especially Mr. Akat). The menus on the holidays are also highly recommended. Those who want to eat well should definitely return to the golf course. In summer, an evening... View all feedback.
We stayed in this restaurant for the first time in June, and we were delighted with the service and the kitchen. In the meantime we are almost regular guests. Good food with fresh ingredients, a good wine selection and a very personal, nice service (especially Mr. Akat). The menus on the holidays are also highly recommended. Those who want to eat well should definitely return to the golf course. In summer, an evening on the terrace is a real pleasure.
This restaurant is a good choice for festive occasions or if you want to lead the parents in law. Healthy ambience, good service, good food. Menu with lots of wild and fish and matched to the season. Special menus on holidays. Beautiful terrace.
A good friend wants to return. We helped him why he invited my wife and me to a meal. We can choose locality. During the restaurant search, we encounter the offer of the Golf Course Bonn. Here we have been very satisfied several times and always, as in my review of 29th January 2015 here at GG. I wrote of good food and good service back then. And we were not disappointed even during further visits afterwards. So why not go there again, especially since four-course menus are offered at half price – as at that time as well. Menu-winterlock selling so to speak. Skepsis, why? At that time everything was good! Our friend reserved for Valentine's Day. By taxi it goes to the Great Busch, a golf course with hotel and restaurant. Ambience A white bungalow-like building with a sleek first floor is located in the middle of the golf area hotel and restaurant. The path leads to the well-maintained and spacious guest rooms in a rustic style through an attractively equipped foyer. A warm atmosphere welcomes the guest who, when entering the restaurant, looks at two spacious guest rooms on the left and right of the Tresen. A friendly, already older gentleman, probably the restaurant manager, welcomes us kindly and accompanies us to a table in one of the guest rooms in which we had already celebrated on the occasion of a birthday. The tables are tasteful and decorated day-related due to Valentine's Day. Strangely, bread and butter are on the table, as a greeting from the kitchen. The friendly and appealing ambience has earned its four stars. Service 0 We have been sitting at our table for a little while and watching couples who take place at other tables and are quickly served. A waiter and a young lady are constantly running past our table without making institutions to serve us. What he did wrong when booking, I ask our friend in a joke, we would cut. From a little while will be a longer time, and finally, as a second waiter appears in the hall, we get the cards from this one. Our choice is basically already fixed. Because of our good experiences in the past, we choose all three for the “Menu-Winterlocks sale”, a four-way menu where not only the menu, but also the drinks are offered at half price. There is a goose breast dish, rag steak with supplements and a wolf barsch dish. Our Lord with the regulated service urge noted on his belly: • Gänsebrust with Bratapfel and Marons, apple red cabbage and melted potato dumps (10.75 € instead of 21.50 € for me and my loved ones and • Rumpsteak with herbal butter, fries and salad (10.25 € instead of 20.50 € for our friend. As a first gear we choose • Large salad plate with scampi (6,25 € instead of 12,50 € for our friend and • field salad bags with smoked salmon stripes and garlic croutons, potato dressing (6,75 € instead of 13,50 € for me. My entrant doesn't want a first gear. She wants to start with a • tomato cream soup with croutons (3,75 € instead of 7,50 €, which our friend and I choose as a second gear. As the first drinks we order • State specialties, mineral water, medium (0.75 l for 2,75 € instead of 5,50 € and • Grauburgunder 2017, dry, winery Friedrich Kiefer, Kaiserstuhl, Baden (0.75 l, 11,00 € instead of 22,00 € . We don't wait long for our drinks that are served perbat cooled. We are now hoping for proper service and reach bread and butter. Greeting from the kitchen: The bread is fresh and crispy. So it can't have been on the table for so long. We've been singing our wine for a while. But nothing can be seen from our first courses. And nothing happens to the term “service”. We see, as before, how is served at other tables, although the guests there later than we came. In the meantime, our friend has made one of the “Service” forces aware that we had ordered, but nothing fits. If my wife and I hadn't been invited, we would have gone long ago. All tables in the hall are now occupied. We obviously are not alone in our destiny. Because shared suffering is half suffering, a conversation develops into the side table. The couple there has been waiting for the dishes for a while. And – as long as we hope for – a waiter finally appears at our table – with a cup of soup. “Kürbissuppe”, he says. We're looking at each other. Pumpkin soup? Did we not dictate the tomato cream soup to the “Service” in the block? And salads before the soup? That's how our man disappears with the soup that was probably ordered at the side table. At some point, the presumed restaurant manager also stumbles through the hall. My wife gets him verbally packed. As it is about our order, she asks, and with an action-pronounced “Moment!” his way to the safe, where then hecticism of several service forces breaks out on a computer display. My wife sees how they work at the human-machine interface. Red, negating responses signaling bars are the replica of intelligence in secret. Our order seems to be based. And this finds confirmation in the behavior of our “service” master. He controls our table, and we hear something from “table changed” and then more clearly: “What did you order?”. So let's tell again what we ordered more than half an hour ago. And one more thing about the quality of the “service”: I’m not actually used to a service lady across my plate when she serves my wife next to me, especially since there is enough room at the table on whose side there is enough room to operate. And our friend, the young lady grabs a half-full salad plate from the “Service” when she takes off my empty eaten and I answer the lady to her question that she tasted. After an hour since entering the restaurant, the appetizers are finally served. Since zero points are not provided in GG's assessment scenario, we give a half point. By the way: “Well, you said something,” says the presumed restaurant manager when he comes past our table later. “We didn’t get anything at all!” my wife replies. His reaction signals approval, but no regret. Food and Beverage In the meantime, the Grauburgunder is going to be a neige. A second bottle has to come. We have to drink the “service” nicely. And finally, our friend and mine are served the hors d’oeuvres. Large salad plate with Scampi Inspiring is our friend of salad plate with Scampi not. The scampi are cold, our friend had expected them warm and with a sauce. From salad – leaf salads, tomato corners, cucumbers and paprika snips – there is plenty on the plate. The wooden stick on which the scampi are broken is not oiled so that the seafood seems to be welded to the wood and can only be stripped by force. Peanuts with scarlet stripes and garlic croutons, potato dressing My field solabs with scarlet stripes, garlic croutons and potato dressing are all right. Under the field salad there are plenty of salmon strips and a tasteful dressing for the salad. The croutons also meet their name: crispy and pleasing garlic taste. Now the “service” seems to have come in motion, even over-eaged. As mentioned above, our friend is removed from the half-full salad plate. The three tomato cream soups with croutons follow stroke. Tomato cream soup with croutons The soup tastes our all-sided approval. It is hot, but the croutons do not swim on the surface, but are sunk and softened. Apparently they have not been sprinkled on the soup just before serving. And a little later the main courts come. Rumpsteak with herbal butter, fries and salad The Rumpsteak is our friend as well prepared. It is medium cooked, in the middle beautiful pink. The fries are of thin variety, chessed. The herbal butter is tasteful, overall the dish is quite okay. Our friend did not try the salad. With the goose breast with Bratapfel and Maronen, apple cabbage and melted potato crumbs, my wife and I are also satisfied, but in the past we have already experienced similar dishes here better. Gänsebrust with Bratapfel and Marons, apple-red cabbage and melted potato dumplings The goose breast is fried, the meat is tender. The clubs are also quite tidy. My wife is too salty. I also notice the salt wort, but the sauce for me is not salted, rather well salted. At the red cabbage you can notice the apple ingredient, it is easy to acidify too. But he should have been hotter. The plural “marons” in the description of the court raises false hopes, they should be the cucumber within the viola. Now there's the dessert selection. And one of the “service” men unexpectedly asks for the discs. We take all three • cinnamon plums with vanilla ice cream. Dessert is served quickly. Cinnamon plums with vanilla ice cream There's nothing to do with dessert. The plums are in a tasteful sauce that doesn't miss the cinnamon taste. At the end, my wife still enjoys an espresso while our friend and I want to chat at Ramazotti. espresso Ramazotti The coffee is nicely hot and strong in taste, the Ramazotti with ice cube and lemon. He'd rather have been pure. In our review, the dishes don't go beyond an okay one. From a more positive judgment, as we have made it in the past for dishes enjoyed here, we are far away this time: under the line three stars for food and beverages. Cleanliness We have nothing to do with cleanliness. In the guest room it is clean, tables, cutlery and dishes are also immaculate. Price-performance ratio At the price-performance ratio, the bad service suggests beech. The “winter closing selling prices” are very lucrative and the dishes are as good as possible, but if we, like the protagonists, have to wait for the service in “Warten auf Godot”, from which we sometimes have the impression that it does not exist for us, this considerably reduces our rating in terms of price-performance ratio. Two and a half stars are inside, no more. Conclusion Our friend sums up during the evening: canteens in the upscale ambience. It's overshot, but it's something true. From a recommendation for the restaurant we are far away – unlike before. You won't see us again so fast. It remains to be hoped that the fair service will remain an exception.
Full Menu
Dessert
$9.4Salate
Gemischter Salat Mit Gebratenen Scampi$17.6Pasta
Spaghetti Aglio E Olio (Vegan)$10.6Eiskarte
Eis Und Heiß Mit Himbeeren$10.6Suppen
Wildkräuter-Schaumsüppchen$8.2Rahmsüppchen Vom Hokkaido-Kürbis (Vegan)$9.4
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