Georgia-augusta Stuben (im Romantik Gebhards)

After the storms, rail traffic has become normal. Everything is as late as ever. This gave me the time window for a quick dinner in this house of high citizenship. If it goes very fast, it could even work with the next train, I thought of myself and informed the service about my time planning. When the soup is already hot, I asked the superior who was badly remembered with his very direct address. The confirmation was clear: “I know you have to go to the train.” So then: Räucheraal with scrambled eggs on roasted bread, please and in advance the already hot Consommé. Well, and then the wait started... But not without entertainment, because beer coaches were obviously on their way. What was not only recognizable by the sound that could not come out of the last cover despite the long-open doors, but also from the word used with love for repetition. Old waiter wisdom: A guest is not a guest! You know... The service was given to a young apprentice or trainee who had a lot of trouble. And after 10 minutes to my surprise, actually apron, with an amuse standing at the table that the kitchen had sent in normal course. It was clear that it would not work with the “very fast” dinner. In retrospect, I suspect that the kitchen has not yet been prepared, as the guests later went much smoother. Or the service has forgotten to inform the time pressure, in any case no desire to pick up. Or he didn't care, and he talked about it. In any case, the appreciation for the guest looks different. Cut! The food was overwhelming. More than that, happy it was, starting with the appetite ****: two pieces of red Kleetail, warm and expressive, not covered by surprisingly mild spicy salad from Italian multiannual cellar. The soup came after a good quarter of an hour without explanation for the time delay, for that with a fine mark insert. And unfortunately also with an evil bone splinter that does not damage. Only Fauxpas of the kitchen. Tastefully the cattle broth was exactly that. Tasteful to meat. Courageous, but not overwrought, and the bone marrow melts fat there. You can discuss 14 euros. Or even if one considers the price development of a good starting product, but above all the working time required for production. We have to get used to it. The 4€ cost each soft Veltins per bottle. The second plate 21€ convinced even more. Warm, not too roasted “seed bread” with many grains, not on the dough was with a fluffy, fried in layers and folded over one another. Would you like a young man first? It was a treat, buttrig, tasting for fresh eggs. Very good scrambled eggs. Also the Räucheraal beautiful, small pieces, good to combine. Hard, don't trust. So far, so rustic excellent. But the other unannounced components lifted the court into another league. Delicious young peas, also as an oil, radish, various fresh herbs and a mustard cream, delivered fresh green notes as well as a slightly sharp spice. In fact, a spring writer who let me briefly forget that there is still a time of culinary restriction that is chosen by itself. With the reminder, unfortunately not so short visit, I will keep much easier.

The hotel offers a very nice ambience with spacious rooms where you can feel comfortable. A very tasty and rich breakfast is offered at the buffet. Even the dinner is very tasty. The staff, especially in the restaurant, is noticed by kindness. The rooms are large enough and cozy to feel comfortable in them. Close to the railway station and the city centre, interesting points are easily accessible. The hotel deserves the award Superior.

The hotel offers a very nice ambience with spacious rooms where you can feel comfortable. A delicious and rich breakfast is offered at the buffet. Even the dinner is very delicious. The staff, especially in the restaurant, is noticed by kindness. The rooms are large enough and cozy to feel comfortable in them. Interesting points are easily accessible near the railway station and the city centre. The hotel deserves the price superior.

After the storms, rail traffic has become normal. Everything is as late as ever. This gave me the time window for a quick dinner in this house of high citizenship. If it goes very fast, it could even work with the next train, I thought of myself and informed the service about my time planning. When the soup is already hot, I asked the superior who was badly remembered with his very direct address. The confirmation was clear: “I know you have to go to the train.” So then: Räucheraal with scrambled eggs on roasted bread, please and in advance the already hot Consommé. Well, and then the wait started... But not without entertainment, because beer coaches were obviously on their way. What was not only recognizable by the sound that could not come out of the last cover despite the long-open doors, but also from the word used with love for repetition. Old waiter wisdom: A guest is not a guest! You know... The service was given to a young apprentice or trainee who had a lot of trouble. And after 10 minutes to my surprise, actually apron, with an amuse standing at the table that the kitchen had sent in normal course. It was clear that it would not work with the “very fast” dinner. In retrospect, I suspect that the kitchen has not yet been prepared, as the guests later went much smoother. Or the service has forgotten to inform the time pressure, in any case no desire to pick up. Or he didn't care, and he talked about it. In any case, the appreciation for the guest looks different. Cut! The food was overwhelming. More than that, happy it was, starting with the appetite ****: two pieces of red Kleetail, warm and expressive, not covered by surprisingly mild spicy salad from Italian multiannual cellar. The soup came after a good quarter of an hour without explanation for the time delay, for that with a fine mark insert. And unfortunately also with an evil bone splinter that does not damage. Only Fauxpas of the kitchen. Tastefully the cattle broth was exactly that. Tasteful to meat. Courageous, but not overwrought, and the bone marrow melts fat there. You can discuss 14 euros. Or even if one considers the price development of a good starting product, but above all the working time required for production. We have to get used to it. The 4€ cost each soft Veltins per bottle. The second plate 21€ convinced even more. Warm, not too roasted “seed bread” with many grains, not on the dough was with a fluffy, fried in layers and folded over one another. Would you like a young man first? It was a treat, buttrig, tasting for fresh eggs. Very good scrambled eggs. Also the Räucheraal beautiful, small pieces, good to combine. Hard, don't trust. So far, so rustic excellent. But the other unannounced components lifted the court into another league. Delicious young peas, also as an oil, radish, various fresh herbs and a mustard cream, delivered fresh green notes as well as a slightly sharp spice. In fact, a spring writer who let me briefly forget that there is still a time of culinary restriction that is chosen by itself. With the reminder, unfortunately not so short visit, I will keep much easier.

After the storms, rail traffic has become normal. Everything is as late as ever. This gave me the time window for a quick dinner in this house of high citizenship. If it goes very fast, it could even work with the next train, I thought of myself and informed the service about my time planning. When the soup is already hot, I asked the superior who was badly remembered with his very direct address. The confirmation was clear: “I know you have to go to the train.” So then: Räucheraal with scrambled eggs on roasted bread, please and in advance the already hot Consommé. Well, and then the wait started... But not without entertainment, because beer coaches were obviously on their way. What was not only recognizable by the sound that could not come out of the last cover despite the long-open doors, but also from the word used with love for repetition. Old waiter wisdom: A guest is not a guest! You know... The service was given to a young apprentice or trainee who had a lot of trouble. And after 10 minutes to my surprise, actually apron, with an amuse standing at the table that the kitchen had sent in normal course. It was clear that it would not work with the “very fast” dinner. In retrospect, I suspect that the kitchen has not yet been prepared, as the guests later went much smoother. Or the service has forgotten to inform the time pressure, in any case no desire to pick up. Or he didn't care, and he talked about it. In any case, the appreciation for the guest looks different. Cut! The food was overwhelming. More than that, happy it was, starting with the appetite ****: two pieces of red Kleetail, warm and expressive, not covered by surprisingly mild spicy salad from Italian multiannual cellar. The soup came after a good quarter of an hour without explanation for the time delay, for that with a fine mark insert. And unfortunately also with an evil bone splinter that does not damage. Only Fauxpas of the kitchen. Tastefully the cattle broth was exactly that. Tasteful to meat. Courageous, but not overwrought, and the bone marrow melts fat there. You can discuss 14 euros. Or even if one considers the price development of a good starting product, but above all the working time required for production. We have to get used to it. The 4€ cost each soft Veltins per bottle. The second plate 21€ convinced even more. Warm, not too roasted “seed bread” with many grains, not on the dough was with a fluffy, fried in layers and folded over one another. Would you like a young man first? It was a treat, buttrig, tasting for fresh eggs. Very good scrambled eggs. Also the Räucheraal beautiful, small pieces, good to combine. Hard, don't trust. So far, so rustic excellent. But the other unannounced components lifted the court into another league. Delicious young peas, also as an oil, radish, various fresh herbs and a mustard cream, delivered fresh green notes as well as a slightly sharp spice. In fact, a spring writer who let me briefly forget that there is still a time of culinary restriction that is chosen by itself. With the reminder, unfortunately not so short visit, I will keep much easier.