Gasthof Strietholt - Everswinkel

....who gives the guest great pleasure! The second culinary bike tour 2023 by Mrs and Mr Carsten1972 led us on the Pentecost weekend on Saturday on the Emsradweg from Rheine to Telgte and then to Everswinkel. From there, connoisseurs had heard positive things and it was clear that you can take the bike when the guest rooms in the inn are completely renovated. In winter we booked a room and a table in the restaurant and hoped that nice weather would allow to spend the evening in the guest garden. After a cozy bike tour of about 80 kilometres we stood in front of the Gasthof Strietholt in the late afternoon. What attracted us was that the two owners explained on their homepage. We're Steffen Annika. Steffen is the head behind the stove. After completing his cooking training with an award under André Skupin's kitchen management in the Kaiserhof in Münster, he hired as a chef in Osnabrück in La Vie under the direction of Thomas Bühner. During his training as a chef, he cooked in the team of Nico Spitzner in the Oerschen Hof in Münster and took over the position of the chef at LUX in Münster. Annika is the head behind Theke desk. As a communication scientist, she has found the way from film and TV production to the Münster agency world and worked for several years in project management and creative concepts. Organizing, planning and developing ideas are in the blood. In the summer of 2020 the decision was made: only in common can a project as large as the takeover of a listed inn function. And since then, the inn continues to develop and from an old tradition Kneipe is gradually becoming a starting point for a modern, fresh and regional cuisine. Fantastic food in a warm relaxed and personal atmosphere that is our goal. All this sounded after a hopefully enjoyable stay in Everswinkel and we were looking forward to our evening there. Bicycles can be safely stored in a garage overnight and a lady from the service took care of the check in. We purchased a beautifully renovated room with a huge roof terrace and enjoyed a cool pils there until we were able to control the hoped garden table Pentecost! The cards came to the table. The menu can be viewed on the HP and you should always find what despite a pleasantly reduced selection. Unfortunately, this cannot be claimed from the wine map. The selection offered did not include a dry Riesling, as the Rheinenser Riesling Zombie was a bit saddened. The boss was still discussing it and she explained that there was not enough demand for wine in general and in particular dry Rieslingen in the beer apes Everswinkel. Can I understand and understand, but hope for a little further development up to our already announced follow-up visit. So I left it to my wife to choose wines and the service broke this wine to the table. Light, fresh and fruity, it also fits well with one of the first beautiful early summer evenings. With a glass of wine we then looked into the menu, which is much more joy. Steffen in the kitchen keeps the map close to the size to offer everything as fresh and regional as possible. It wasn't easy to make a selection, and it took some time until the service could announce our order in the kitchen. And just after the order, a first finger shows what quality you want to offer here. An amuse gueule came to the table. Cauliflower was the theme in the bowl, in various consistencys and various preparations. Creaminess, crunch, saltiness, umami, acidity and fruit sweets were found on the spoon at cost. The cauliflower was intelligently complemented by shallots and blueberries. Very good start of the kitchen with this definitely not to be expected in an agritourism. It followed our appetizers. Spargel Tempura vegan alternative at the appetizers Beef Tatar to the second. Both dishes were the favorites with us, so was our plan, we share the two appetizers. The unusual preparation of the green asparagus tempted us both to order. Bite-resistant, it had been pulled through the Tempurateig and briefly fritted out. That will naturally bring nice crunch to the vegetables. Only the Aioli was a bit too brav and could have more garlic bums for both of us. This was discussed with Steffen as well as the other dishes. Very natural leave the hand-cut excellent Tatar. Unusual of the rhubarb with its acid to the meat, I liked the combination. And very good to serve the idea of a brioche, unfortunately there is much too rarely here with us in Münsterland. The appetizers left very satisfied guests at our table! At the main courts we went separate ways. Woman ordered murders for herself. Rind was titled with pig. I guess the meat companion had given a rash to order, that should be peas, and that loves my wife very much. They found themselves on the plate. To do this, well-approved potatoes. The pig in the form of pulled pork was found in a short-baked or fried roll made of Filoteig. The beef as a breastpiece with a dark, very successful jus. One of my wife's highly praised plates. My choice was a little rudimentary, for me there was the Alverskirchen Duett. Two sausages from Iberico Schwein from the Hockenbeck farm. If the sausages are good, the plate is good! And so Carsten hoped that the butcher mastered his craft as well as Steffen his in the kitchen. I was not disappointed, the sausages were a pleasure, and if KaPü is there, I am happy anyway. Furnished onions set an additional accent, and because it was simply delicious in combination with the good sauce, the a part served mustard was not touched. It's also a sign of how well I liked the sausages with their heads. Very well fed a second, separately served accompaniment, a well-established and smacked cucumber salad. The two main courts also left two satisfied Rheinenser connoisseurs. The evening was nice in the guest garden and we had no desire to finish it. So another wine on a suggestion by the boss. The Chardonnay should now be re-entered and so we enjoyed the cost. This white wine has already fallen a lot more. At the end of May the strawberry season begins and it is clear when this begins, then there are strawberries for dessert. Pot foam called it on the map. A potpourri from Nougat Ganache, coffee, hazelnut and strawberry. Hingucker plate! We decided to take our first return to the Gasthaus Strietholt. And it is already clear that we will visit this creative cuisine in the inn again. Chef Annika, with two colleagues, cordially wound the service. There were no complaints and we felt well-maintained throughout the stay, from the Pils on the roof terrace to the evening to the table served very tasty breakfast. So I come to my conclusion from our return to the Gasthof Strietholt. Two young people dare to take over a country guest house in a small village in the eastern Münsterland and renovate it both in its building substance and in its culinary offer. This is courageous, because the small villages in Münsterland are conservative and old guests are more scary than new guests. This ridge hike has been well done here, see the selection of dishes on the map and my report. I still wish the two a great deal of success. And even if Rheine is quite far away from Everswinkel, we will return again in winter, this is already planned.

....who gives the guest great pleasure! The second culinary bike tour 2023 by Mrs and Mr Carsten1972 led us on the Pentecost weekend on Saturday on the Emsradweg from Rheine to Telgte and then to Everswinkel. From there, connoisseurs had heard positive things and it was clear that you can take the bike when the guest rooms in the inn are completely renovated. In winter we booked a room and a table in the restaurant and hoped that nice weather would allow to spend the evening in the guest garden. After a cozy bike tour of about 80 kilometres we stood in front of the Gasthof Strietholt in the late afternoon. What attracted us was that the two owners explained on their homepage. We're Steffen Annika. Steffen is the head behind the stove. After completing his cooking training with an award under André Skupin's kitchen management in the Kaiserhof in Münster, he hired as a chef in Osnabrück in La Vie under the direction of Thomas Bühner. During his training as a chef, he cooked in the team of Nico Spitzner in the Oerschen Hof in Münster and took over the position of the chef at LUX in Münster. Annika is the head behind Theke desk. As a communication scientist, she has found the way from film and TV production to the Münster agency world and worked for several years in project management and creative concepts. Organizing, planning and developing ideas are in the blood. In the summer of 2020 the decision was made: only in common can a project as large as the takeover of a listed inn function. And since then, the inn continues to develop and from an old tradition Kneipe is gradually becoming a starting point for a modern, fresh and regional cuisine. Fantastic food in a warm relaxed and personal atmosphere that is our goal. All this sounded after a hopefully enjoyable stay in Everswinkel and we were looking forward to our evening there. Bicycles can be safely stored in a garage overnight and a lady from the service took care of the check in. We purchased a beautifully renovated room with a huge roof terrace and enjoyed a cool pils there until we were able to control the hoped garden table Pentecost! The cards came to the table. The menu can be viewed on the HP and you should always find what despite a pleasantly reduced selection. Unfortunately, this cannot be claimed from the wine map. The selection offered did not include a dry Riesling, as the Rheinenser Riesling Zombie was a bit saddened. The boss was still discussing it and she explained that there was not enough demand for wine in general and in particular dry Rieslingen in the beer apes Everswinkel. Can I understand and understand, but hope for a little further development up to our already announced follow-up visit. So I left it to my wife to choose wines and the service broke this wine to the table. Light, fresh and fruity, it also fits well with one of the first beautiful early summer evenings. With a glass of wine we then looked into the menu, which is much more joy. Steffen in the kitchen keeps the map close to the size to offer everything as fresh and regional as possible. It wasn't easy to make a selection, and it took some time until the service could announce our order in the kitchen. And just after the order, a first finger shows what quality you want to offer here. An amuse gueule came to the table. Cauliflower was the theme in the bowl, in various consistencys and various preparations. Creaminess, crunch, saltiness, umami, acidity and fruit sweets were found on the spoon at cost. The cauliflower was intelligently complemented by shallots and blueberries. Very good start of the kitchen with this definitely not to be expected in an agritourism. It followed our appetizers. Spargel Tempura vegan alternative at the appetizers Beef Tatar to the second. Both dishes were the favorites with us, so was our plan, we share the two appetizers. The unusual preparation of the green asparagus tempted us both to order. Bite-resistant, it had been pulled through the Tempurateig and briefly fritted out. That will naturally bring nice crunch to the vegetables. Only the Aioli was a bit too brav and could have more garlic bums for both of us. This was discussed with Steffen as well as the other dishes. Very natural leave the hand-cut excellent Tatar. Unusual of the rhubarb with its acid to the meat, I liked the combination. And very good to serve the idea of a brioche, unfortunately there is much too rarely here with us in Münsterland. The appetizers left very satisfied guests at our table! At the main courts we went separate ways. Woman ordered murders for herself. Rind was titled with pig. I guess the meat companion had given a rash to order, that should be peas, and that loves my wife very much. They found themselves on the plate. To do this, well-approved potatoes. The pig in the form of pulled pork was found in a short-baked or fried roll made of Filoteig. The beef as a breastpiece with a dark, very successful jus. One of my wife's highly praised plates. My choice was a little rudimentary, for me there was the Alverskirchen Duett. Two sausages from Iberico Schwein from the Hockenbeck farm. If the sausages are good, the plate is good! And so Carsten hoped that the butcher mastered his craft as well as Steffen his in the kitchen. I was not disappointed, the sausages were a pleasure, and if KaPü is there, I am happy anyway. Furnished onions set an additional accent, and because it was simply delicious in combination with the good sauce, the a part served mustard was not touched. It's also a sign of how well I liked the sausages with their heads. Very well fed a second, separately served accompaniment, a well-established and smacked cucumber salad. The two main courts also left two satisfied Rheinenser connoisseurs. The evening was nice in the guest garden and we had no desire to finish it. So another wine on a suggestion by the boss. The Chardonnay should now be re-entered and so we enjoyed the cost. This white wine has already fallen a lot more. At the end of May the strawberry season begins and it is clear when this begins, then there are strawberries for dessert. Pot foam called it on the map. A potpourri from Nougat Ganache, coffee, hazelnut and strawberry. Hingucker plate! We decided to take our first return to the Gasthaus Strietholt. And it is already clear that we will visit this creative cuisine in the inn again. Chef Annika, with two colleagues, cordially wound the service. There were no complaints and we felt well-maintained throughout the stay, from the Pils on the roof terrace to the evening to the table served very tasty breakfast. So I come to my conclusion from our return to the Gasthof Strietholt. Two young people dare to take over a country guest house in a small village in the eastern Münsterland and renovate it both in its building substance and in its culinary offer. This is courageous, because the small villages in Münsterland are conservative and old guests are more scary than new guests. This ridge hike has been well done here, see the selection of dishes on the map and my report. I still wish the two a great deal of success. And even if Rheine is quite far away from Everswinkel, we will return again in winter, this is already planned.

Oh, Heiner, we're gonna miss you sooo. We can give you and Elke a nice retirement.

After a long time back here and stayed overnight. Nice location, warm team. Unfortunately, as already written only until September. So quickly!

Too bad that such a traditional restaurant closes soon....