Ratsstuben Im Ratshotel

We had chosen a nice weekend for another summery culinary cycling tour in Münsterland. Far over 35 degrees were announced for Saturday arrival and Sunday departure by bicycle. Puh, but the internal-familiary meeting showed, yes, we were happy to talk about rain. So it went again by bike on the trip to the southern edge of Münsterland. The holders are already part of the Recklinghausen district and are politically part of the northern Ruhr area. The approximately 80 kilometres were driven by welding by Rheine via Billerbeck and Dülmen. We were there for the early evening and many refreshments. This second visit to the Ratshotel in Haltern after July 2019 was not essential for my wife's initiative. She was much more lazy than I was after our first visit. But of course I was not unhappy about her proposal and I liked to do it. So we just reserved a table in the restaurant and a room for the next night. The rooms are beautifully renovated and offer good comfort for an overnight stay. For ambience and other things I refer to my review of July 2019, in this review I would like to devote myself to the menu of Daniel Georgiev and his team. As I said, we had probably chosen the hottest weekend of 2020 for this bike tour. Upon arrival the service covered tables outside and we asked if we could eat outside. The Ratshotel has an outdoor area only to the street, in front of the entrance. The young man could not promise us, but promised to explain. When we then had a fresh shower and came to dinner in a reasonable state for a star restaurant, we were offered a nice table for two outside, thanks for that! It was still far more than 30 degrees short after 19:00 and so was first ordered a bottle of water, there were a few more in the evening. When the bottle came with the maps, we ordered an aperitif, my wife as often a Cremant de Loire brut, just as with me a wormwood When we enjoy this aperitif, we dedicated ourselves to the maps and ordered a selection offered for us from the maximum 9 courses, then with me there were 7 courses, with my wife 5 courses. The selection can be viewed on the HP, in addition to the menu, there is an a la carte offer that can also be easily combined with the menu. The portioning of the offers of this card, however, limits the order via the classic 3 gear size. On the evening of August 8 there was definitely no option for my wife and me. For the first half a wine was ordered nearby. The Weißburgunder should be able to accompany the first courses well. For Aperitif, the kitchen served a very well established foccacia of the neighboring bakery and an olive butter and a fresh cheese cream. These two, of course, suffered under the prevailing tropical conditions after a very short time. But even without that, the bread was a nice impression on our menu. Daniel Georgiev welcomed us in parallel to serve the wine bottle again in his restaurant with a beef tar that received very delicious cripples with carrot chips. The Tatar had not been further refined, it was cut, not grounded, fine! Only a small paprika mayonnaise came to the chips. Perfect cold kitchen greeting for this evening. Another tick better, but this is just to return to a personal preference for this food served the pea cream soup. Peas, cream, some sweetness, some essential oils, I suspect mint, and some salt and pepper and you have the queen of all cream soups before you! Perfect and there was no drop in the little bag! The wine was well found and filled in both glasses, now he was allowed to start our menu. My wife doesn't like raw oysters, so band 1 just for me. Gillardeau oysters had provided Daniel Georgiev as the beginning of his menu. Passion fruit Nori Algae Lemon-Baiser was given on the map as a companion. Two oysters were served in the bowl on a salt bed. The fleshiness of the oysters fell in the eye. Good quality has already been given. The oyster was raw, so much could be seen. It was a little difficult to eat the bowl in a Happ, but if you managed to do it, the palate filled with a well-selected aroma combination of cripple with very fine acidity, more acidity due to the passion fruit and salty umami with iodine note through the alge! Very intelligent transmission. I was satisfied, Mrs was looking forward to her first walk in the menu. That was then a vegetarian gang called Comtè cheese head salad. Walnut Apricotsen Thymian Foam announced the map. This kind of sound very unspectacular, and has been pushed through easier when you choose our equipment. So you can be mistaken, mea culpa, I will never underestimate the supposed simple again. Large combination of 24 months ripe, like a Carpaccio cut Comtè served in layers with the raw salad, accompanied by acidity and crispy. Excellent vegetarian cuisine, as well as possible. Continue with an Italian classic, Vitello Tonnato tuna veal olive tomato pussies we were informed. But of course we were in a 1-star restaurant, not a canned tuna, but Blue Fin Thun in an incredibly good quality at the top of rolling calfs and tuna cream. Capers, olives and crunch with bread slices added this course to the best, very tasteful course and very good craftsmanship. From fish and meat classics it was another fish classic. Grilled octopus should follow. After the map, cauliflower hazelnuts mushrooms were the somewhat unusual companions. Fenchel as a determining component on the plate was beaten to us. The perfect cooking of the Pulpo arm was grilled by the first bites, tender he was. The ingredients were not noticed in this aroma. In the review this was a good Pulpo dish, but the unusual ingredients did not scare after that. The next band was served exclusively. But here it is like the oysters that my wife's exposure to Terrine from the geese was not difficult. Sesam Mango Terriyaki-Sud Brioche was a companion on the plate accompanied by a sour in 2017, which I ordered next to the series. The terrine was good about any doubt, only with some Fleur de Sel up there, with a piece of roasted brioche. That's all I need. But the brew, the mango puree and the crunch also do not disturb, just delicious! While I devoted myself to the area, my wife had tasted a second bottle of wine in parallel, which should accompany us in the second half of the menu. It never went to Burgundy, we ventured in terra incognita and ordered a hermitage Le Chevalier de Sterimberg from Paul Jaboulet in 2016. We definitely do not regret this choice, this wine would accompany our other dishes to the perfect one. With the octopus and the terrine we came over half of the menu. In the main course you can choose between fish and meat, see HP. We chose both the fish, Canada Black Cod Matjes horseradish buttermilk cloth should accompany the cod from New England. The Matjes found himself as Tatar both on the fish and beside him. The cloth in slices is on the plate, with a slice of radishes on top. On the fish a kind of Chutney with exact acidity. Very good fish main course. The meat main square served at the side table was also very pleasant. These were 4 or 6 very convincing passages, which could at best be criticized in detail. We wanted to finish our menu with lemon tea Meringue Wildheidelbeeren Fresh cheese ice cream were on the plate. Perfect summer menu completion, it was still over 30 degrees at 23:00. The menu option offered by Affineur Waltmann cheese with almond berry could not irritate us tonight, a certain Lord of HB can forgive me. Intermediate cooking: So I can finish. Star cuisine is sown in the MS and OS area, and after the loss of La Vie in OS and from the Keiling in Bentheim it becomes even easier to choose the upscale restaurants. There are light views in OS and MS themselves, maybe new stars will appear there in the next few years, but I am glad that I have a star to choose from in holders. We are sure that my wife has announced and if that happens, the highest hurdle for a restaurant has already been overcome! That was my regret after the last visit. The stars in MS and OS are there, very pleasant, but further south there is a very tempting alternative with the Ratshotel. Daniel Georgiev and his kitchen team, see HP, do a great job. Also the service under Petra Georgieva, Thomas Heyer, Jurgen Efovija and especially the young sommelier Yasin Aktas were in no way in their performance of the kitchen team! Kindness, training and radiance at star level make a return to joy! We announced our return no later than 2021! Let's hope fate leaves us! Absolute recommendation for the Ratshotel in Haltern. With an espresso and good red wine and a gintonicum the evening sounded at midnight

We had chosen a nice weekend for another summery gastronomic tour in münsterland. far over 35 degrees were announced for Saturday arrival and Sunday departure with the bike. puh, but the intern-familiary showed meeting, yes, we have now spoken about rain. so it went again with the bike on the way to the south edge of the country. the holders are already part of the recklinghausen district and are politically part of the northern ruhr area. the approximately 80 kilometers were driven by rheine via billerbeck and dülmen by welding. we were there for the early evening and many refreshments. this second visit at the ratshotel in stallen juli 2019 was not essential for the initiative of my wife. She was much more lazy than I was visiting after our first visit. but of course I wasn't unhappy about her proposal, and I liked to do it. so we just reserved a table in the restaurant and a room for the next night. the rooms are beautifully renovated and offer good comfort for overnight. for ambiente and other things I refer to my review of juli 2019, in this review I would like to devote myself to the menu of daniel georgiew and his team. as I said, we had chosen the probably hottest weekend of 2020 for this bike tour. at the arrival, the service tables covered outside and we asked if we could eat outside. the ratshotel has an outside area only to the road, in front of the entrance. the young man could not promise us, but promised to explain. When we then had fresh showers and came to dinner in a reasonable condition for a star restaurant, we were offered a nice table for two outside, thanks for that! it was still far over 30 degrees short after 19:00 and so was first ordered a bottle of water, there were a few more in the evening. when the bottle came with the cards, we ordered an aperitif, my wife as often a cremant de loire brut, just like with me a wormwood when we enjoy this aperitif, we dedicated ourselves to the cards and ordered a selection offered for us from the maximum 9 curses, then with me there were 7 courses, with my wife 5 courses. the selection can be viewed on the hp, in addition to the menu, there is an a la carte offer that can also be easily combined with the menu. the portioning of the offers of this card, however, restricts the order via the classic 3 floor size. on the evening of the 8th august has definitiw no option for my wife and me offered. for the first half a wee was ordered near. the white burgunder should be able to accompany the first courses well. already served for aperitif the kitchen a very well established foccacia of neighboring bakery and an olive butter and a fresh cheese cream. These two were of course suffering from the prevailing tropical conditions after a very short time. but even without that it was a nice impression on our menu. daniel georgiew welcomed us in parallel to serve the wine bottle again in his restaurant with a barked one who received very tasty cripples with carrot chips. the tatar had not been further refined, it was cut, not grounded, fine! only a small paprika mayonnaise came to the chips. perfect cold kitchen for this evening. another tick better, but this is just to return to a personal preference for this eating, served the fertilizer cream soup. Broom, cream, some sweet, some essential oils, I guess mint, and some salt and pfeffer and they have the queen of all creamsuppen before them! perfect and there was no drop in the small pocket! the wine was found well and filled in both jars, now he was allowed to start our menu. my wife doesn't like raw oysters, so band 1 only for me. gillardeau oysters had made georgiew available as the beginning of his menu. passionsfruit nori algae Lemon-Baiser was given on the map as a companion. two oysters were served in the bowl on a salt bed. the fleshiness of the oysters fell into the eye. good quality was already given. the oyster was raw, so much could be seen. it was a little difficult to eat the bowl in a happ, but if they had managed to do it, the palate filled with a well selected aroma combination of cripple with very fine acid, more acid driven by the passion fruit and salty umami with jodnote by the alge! very intelligent. I was satisfied, woman was looking forward to her first walk in the menu. that was then a vegetarian gang called comtè cheesehead salad. walnut apricotsen thymian foam announced the card. this type of sound very unspectacular, and was more simply pushed through when they choose our equipment. So they can be mistaken, mea culpa, I'll never underestimate the supposedly simple again. large combination of 24 months ripe, like a carpaccio cut comtè served in layers with the raw salad, accompanied by acid and crispy. excellent vegetarian cuisine, as well as possible. further with an Italian classic, vitello tonnato thunfisch kalbfleisch oliven tomaten we were informed. but of course we were in a 1-star restaurant, not a canned thun, but blue fin thun in an incredibly good quality at the top of the rolling calves and thun-fish cream. capers, olive and crunchy with broth slices added this cure to the best, very tasteful curs and very good craftsmanship. of fish and meat classics it was another fish classic. grilled otopus should follow. after the card, flower cabbage hazelnut mushrooms were the somewhat unusual companions. fennel as a determining component on the plate was beaten to us. the perfect cooking of the Pulpo arm was grilled by the first bites, tender it was. about the ingredients were not noticed in this aroma. in the review this was a good Pulpo court, but the unusual ingredients did not scare after that. the next band was served exclusively. but here it is like the oysters that the exposition of my wife in terrine was not difficult by the geeseer. sesam mango Terriyaki-Sud brioche was a companion on the teller accompanied by a mad in 2017, which I ordered next to the series. the terrine was good over any doubt, only with some fleur de sel up there, with a piece of roasted brioche. I don't need more. but the brew, the mango pure and the crunch also do not disturb, just delicious! while I devoted myself to the area, my wife had cost a second bottle of wine parallel, which should accompany us in the second half of the menu. it never went to burgundy, we dared in terra incognita and ordered a hermitage le chevalier de sterimberg by paul jaboulet in 2016. we do not regret this choice, this wein would accompany our other dishes to perfect. with the oktopus and the terrine we had come over the half of the menu. in the main course you can choose between fish and meat, see hp. we chose both the fish, kanada black cod matjes meerrettich buttermilk lauch should accompany the cod from new england. the matjes found himself as tatar both on the fish and beside him. the cloth in discs is on the plate, with a disc radiating above. on the fish a species chutney with exact acid. very good fish main course. the meat main place served at the side was also very pleasant. these were 4 or 6 very convincing passages, which could at best be criticized in detail. we wanted to finish our menu with lemon tea meringue wildheidelberry fresh cheese were on the top. Perfect summer menu finished, it was still over 30 degrees at 23:00. the menu option still offered by affineur waltmann with mandelbeer could not irritate us tonight, a certain heart of hb can forgive me. between cooks: so I can come to the conclusion. Star cuisine is sown in the opposite ms and os rar, and after the loss of la vie in os and from the keiling in bentheim it becomes even easier to select the upscale restaurants. there are glimpses in os and ms themselves, maybe new stars will appear there in the next few years, but I am glad that I have a star to choose from in stalls. we are sure that my wife has announced and if that happens, the highest hurdle for a restaurant has already been overcome! that was my repent after the last visit. the stars in ms and os are there, very pleasant, but further south there is a very tempting alternative with the ratshotel. daniel georgiew and his kitchen team, see hp, make a great job. also the service under petra georgieva, thomas heyer, jurgen efovija and especially the young sommelier yasin aktas were in no way in their performance of the kitchen team! friendliness, training and radiance on star level make a return to joy! we have announced our return at the latest 2021! we hope that the fate will leave us! with an espresso and good red wine and a gintonikum sounded the evening at midnight

We had chosen a nice weekend for another summery culinary cycling tour in Münsterland. Far over 35 degrees were announced for Saturday arrival and Sunday departure by bicycle. Puh, but the internal-familiary meeting showed, yes, we were happy to talk about rain. So it went again by bike on the trip to the southern edge of Münsterland. The holders are already part of the Recklinghausen district and are politically part of the northern Ruhr area. The approximately 80 kilometres were driven by welding by Rheine via Billerbeck and Dülmen. We were there for the early evening and many refreshments. This second visit to the Ratshotel in Haltern after July 2019 was not essential for my wife's initiative. She was much more lazy than I was after our first visit. But of course I was not unhappy about her proposal and I liked to do it. So we just reserved a table in the restaurant and a room for the next night. The rooms are beautifully renovated and offer good comfort for an overnight stay. For ambience and other things I refer to my review of July 2019, in this review I would like to devote myself to the menu of Daniel Georgiev and his team. As I said, we had probably chosen the hottest weekend of 2020 for this bike tour. Upon arrival the service covered tables outside and we asked if we could eat outside. The Ratshotel has an outdoor area only to the street, in front of the entrance. The young man could not promise us, but promised to explain. When we then had a fresh shower and came to dinner in a reasonable state for a star restaurant, we were offered a nice table for two outside, thanks for that! It was still far more than 30 degrees short after 19:00 and so was first ordered a bottle of water, there were a few more in the evening. When the bottle came with the maps, we ordered an aperitif, my wife as often a Cremant de Loire brut, just as with me a wormwood When we enjoy this aperitif, we dedicated ourselves to the maps and ordered a selection offered for us from the maximum 9 courses, then with me there were 7 courses, with my wife 5 courses. The selection can be viewed on the HP, in addition to the menu, there is an a la carte offer that can also be easily combined with the menu. The portioning of the offers of this card, however, limits the order via the classic 3 gear size. On the evening of August 8 there was definitely no option for my wife and me. For the first half a wine was ordered nearby. The Weißburgunder should be able to accompany the first courses well. For Aperitif, the kitchen served a very well established foccacia of the neighboring bakery and an olive butter and a fresh cheese cream. These two, of course, suffered under the prevailing tropical conditions after a very short time. But even without that, the bread was a nice impression on our menu. Daniel Georgiev welcomed us in parallel to serve the wine bottle again in his restaurant with a beef tar that received very delicious cripples with carrot chips. The Tatar had not been further refined, it was cut, not grounded, fine! Only a small paprika mayonnaise came to the chips. Perfect cold kitchen greeting for this evening. Another tick better, but this is just to return to a personal preference for this food served the pea cream soup. Peas, cream, some sweetness, some essential oils, I suspect mint, and some salt and pepper and you have the queen of all cream soups before you! Perfect and there was no drop in the little bag! The wine was well found and filled in both glasses, now he was allowed to start our menu. My wife doesn't like raw oysters, so band 1 just for me. Gillardeau oysters had provided Daniel Georgiev as the beginning of his menu. Passion fruit Nori Algae Lemon-Baiser was given on the map as a companion. Two oysters were served in the bowl on a salt bed. The fleshiness of the oysters fell in the eye. Good quality has already been given. The oyster was raw, so much could be seen. It was a little difficult to eat the bowl in a Happ, but if you managed to do it, the palate filled with a well-selected aroma combination of cripple with very fine acidity, more acidity due to the passion fruit and salty umami with iodine note through the alge! Very intelligent transmission. I was satisfied, Mrs was looking forward to her first walk in the menu. That was then a vegetarian gang called Comtè cheese head salad. Walnut Apricotsen Thymian Foam announced the map. This kind of sound very unspectacular, and has been pushed through easier when you choose our equipment. So you can be mistaken, mea culpa, I will never underestimate the supposed simple again. Large combination of 24 months ripe, like a Carpaccio cut Comtè served in layers with the raw salad, accompanied by acidity and crispy. Excellent vegetarian cuisine, as well as possible. Continue with an Italian classic, Vitello Tonnato tuna veal olive tomato pussies we were informed. But of course we were in a 1-star restaurant, not a canned tuna, but Blue Fin Thun in an incredibly good quality at the top of rolling calfs and tuna cream. Capers, olives and crunch with bread slices added this course to the best, very tasteful course and very good craftsmanship. From fish and meat classics it was another fish classic. Grilled octopus should follow. After the map, cauliflower hazelnuts mushrooms were the somewhat unusual companions. Fenchel as a determining component on the plate was beaten to us. The perfect cooking of the Pulpo arm was grilled by the first bites, tender he was. The ingredients were not noticed in this aroma. In the review this was a good Pulpo dish, but the unusual ingredients did not scare after that. The next band was served exclusively. But here it is like the oysters that my wife's exposure to Terrine from the geese was not difficult. Sesam Mango Terriyaki-Sud Brioche was a companion on the plate accompanied by a sour in 2017, which I ordered next to the series. The terrine was good about any doubt, only with some Fleur de Sel up there, with a piece of roasted brioche. That's all I need. But the brew, the mango puree and the crunch also do not disturb, just delicious! While I devoted myself to the area, my wife had tasted a second bottle of wine in parallel, which should accompany us in the second half of the menu. It never went to Burgundy, we ventured in terra incognita and ordered a hermitage Le Chevalier de Sterimberg from Paul Jaboulet in 2016. We definitely do not regret this choice, this wine would accompany our other dishes to the perfect one. With the octopus and the terrine we came over half of the menu. In the main course you can choose between fish and meat, see HP. We chose both the fish, Canada Black Cod Matjes horseradish buttermilk cloth should accompany the cod from New England. The Matjes found himself as Tatar both on the fish and beside him. The cloth in slices is on the plate, with a slice of radishes on top. On the fish a kind of Chutney with exact acidity. Very good fish main course. The meat main square served at the side table was also very pleasant. These were 4 or 6 very convincing passages, which could at best be criticized in detail. We wanted to finish our menu with lemon tea Meringue Wildheidelbeeren Fresh cheese ice cream were on the plate. Perfect summer menu completion, it was still over 30 degrees at 23:00. The menu option offered by Affineur Waltmann cheese with almond berry could not irritate us tonight, a certain Lord of HB can forgive me. Intermediate cooking: So I can finish. Star cuisine is sown in the MS and OS area, and after the loss of La Vie in OS and from the Keiling in Bentheim it becomes even easier to choose the upscale restaurants. There are light views in OS and MS themselves, maybe new stars will appear there in the next few years, but I am glad that I have a star to choose from in holders. We are sure that my wife has announced and if that happens, the highest hurdle for a restaurant has already been overcome! That was my regret after the last visit. The stars in MS and OS are there, very pleasant, but further south there is a very tempting alternative with the Ratshotel. Daniel Georgiev and his kitchen team, see HP, do a great job. Also the service under Petra Georgieva, Thomas Heyer, Jurgen Efovija and especially the young sommelier Yasin Aktas were in no way in their performance of the kitchen team! Kindness, training and radiance at star level make a return to joy! We announced our return no later than 2021! Let's hope fate leaves us! Absolute recommendation for the Ratshotel in Haltern. With an espresso and good red wine and a gintonicum the evening sounded at midnight

We had chosen a nice weekend for another summery culinary cycling tour in Münsterland. Far over 35 degrees were announced for Saturday arrival and Sunday departure by bike. Puh, but the internal-familiary meeting showed, yes we do now, we would have liked to talk about rain. So it went again by bike on the trip to the southern edge of Münsterland. Holders are already part of the Recklinghausen district and are politically part of the northern Ruhr area. Correspondingly, the approximately 80 kilometers from Rheine via Billerbeck and Dülmen were according to holders. We were there for early evening and many refreshments. This second visit to the Ratshotel in Haltern after July 2019 was not insignificant to the initiative of my wife. She was much more foul than I was after our first visit. But of course I wasn't unhappy about her proposal and I liked to join it. So we easily reserved a table in the restaurant and a room for the subsequent night. The rooms are beautifully renovated and offer good comfort for an overnight stay. For ambience and other things I refer to my review from July 2019, in this review I want to devote myself to the menu of Daniel Georgiev and his team. As I said, we had chosen the probably hottest weekend of 2020 for this bike tour. Upon arrival, the service covered tables outside and we asked if we could eat outside. The Ratshotel has an outdoor area only towards the road, in front of the entrance. The young man could not promise us, but promised to explain. When we then showered fresh and came down to dinner in an appropriate state for a star restaurant, then we were offered a beautiful table for two outside, thank you for that! It was still far over 30 degrees just after 19:00 and so a bottle of water was first ordered, there were a few more in the evening. When the bottle came with the cards, we ordered an aperitif, my wife as often a Cremant de Loire brut, just as with me a wormwood When enjoying this aperitif, we dedicated ourselves to the cards and ordered a selection for us from the maximum 9 courses offered, then with me there were 7 courses, with my wife 5 courses. The selection can be viewed on the HP, in addition to the menu, there is an a la carte offer that can also be combined with the menu without any problems. However, the portioning of the offers from this card restricts ordering over the classic 3 gear size. In the evening of 8. August definitely did not offer menu items an option for my wife and me. For the first half a wine was ordered by the close. The Weißburgunder should be able to accompany the first courses well. Already for aperitif, the kitchen served an extremely well-established foccacia of the neighbouring bakery and an olive butter and a fresh cheese cream. These two, of course, suffered under the prevailing tropical conditions after a very short time. But even without this, the bread was a nice impression on our menu. Daniel Georgiev welcomed us in parallel to serving the wine bottle once again in his restaurant with a beef tar, that with carrot chips received very tasty crunch. The Tatar had not been further refined, it was cut, not grounded, fine! Just a little paprika mayonnaise came up to the chips. Perfect cold kitchen greeting for this evening. One more ticking better, but that is only to return to a personal preference for this food, the peas cream soup served. Peas, cream, some sweetness, some essential oils, I suspect mint, and some salt and pepper and you have the queen of all cream soups before you! Perfect and there wasn't a drop in the little bag! The wine was found for good and filled in both glasses, now it was allowed to begin our menu. My wife doesn't like raw oysters, I do, so gang 1 only for me. Gillardeau oysters had provided Daniel Georgiev as the beginning of his menu. Passion fruit Nori Algae Lemon-Baiser were given in the map as a companion. Two oysters were served in the bowl on a salt bed. The fleshiness of the oysters fell into the eye. Good quality was already given. The oyster was raw, so much could be seen. It was a bit difficult to eat the bowl in a happ, but if you had managed to do it, the palate filled with a well-thought aroma combination of crunch with very fine acidity, more acidity through the passion fruit as well as salty umami with iodine note through the algae! Very intelligent gear. I was satisfied, Mrs was looking forward to her first walk in the menu. That was then a vegetarian gang called Comtè cheese head salad. Walnut Apricotsen Thymian Schaum announced the map. This kind of sounded very unspectacular, and was more simply slipped through when choosing our gears. So you can be mistaken, mea culpa, I'll never underestimate the supposed simple one again. Here was one of the best courses of the evening before us. Great combination of a 24 months ripened, like a Carpaccio cut Comtè served in layers with the raw salad, accompanied by acidity and crunch. Excellent vegetarian cuisine, so well it could go on. Continued with an Italian classic, Vitello Tonnato tuna veal olives tomato capers we were informed. But of course we were in a 1 star restaurant, not a canned tuna, but Blue Fin Thun in an incredibly good quality at the top of the rolling veal discs and tuna cream. Capers, olives and crunch with bread slices added this course to the finest, very tasteful course and very good craftsmanship. From fish and meat classics it was another seafood classic. Grilled octopus should follow. According to the map, cauliflower hazelnuts mushrooms were the somewhat unusual companions. Fenchel as a determining component on the plate was beaten to us. The perfect cooking of the Pulpo arm was liked by the first bites, tender he was, then grilled. Above ingredients were not noticed in this aroma. In the review, this was a good Pulpo dish, but the unusual ingredients did not frighten after that. The next gang was served exclusively. But here it is as with the oysters that my wife's exposition was not difficult at Terrine from the goose fever. Sesam Mango Terriyaki-Sud Brioche were a companion on the plate accompanied by a sour in 2017, which I ordered apart from the series. The terrine was good about any doubt, only with some Fleur de Sel up there, with a slice of roasted brioche. That's all I need. But the brew, the mango puree and the crunch also did not bother, just delicious! While I devoted myself to the Terrine, my wife had cost a second bottle of wine in parallel, which should accompany us in the second half of the menu. It never went to Burgundy, we ventured into terra incognita and ordered a hermitage 2016 Hermitage Le Chevalier de Sterimberg by Paul Jaboulet. We definitely do not regret this choice, this wine would accompany our other dishes to the perfect one. With the octopus and the terrine we had come over half of the menu. In the main course you can choose between fish and meat, see HP. We both chose the fish, Canada Black Cod Matjes Meerrettich Buttermilch Lauch should accompany the cod from New England. The Matjes found himself as Tatar both on the fish and beside him. The leek in slices is on the plate, with a slice of radish on top. On the fish a kind of Chutney with concise acidity. Very good fish main course. However, the meat main course served at the side table was also very pleasant. These were 4 or 6 very convincing passages, which could at best be criticized in detail. We wanted to finish our menu with lemon tart Meringue Wildheidelbeeren Fresh cheese ice cream were on the plate. Perfect summer menu completion, it was still over 30 degrees at 23:00. The still offered menu option cheese from Affineur Waltmann with almond berries could not irritate us this evening, a certain gentleman from HB may forgive me. Intermediate cooking: So I can come to the conclusion. Star cuisine is sown in the area MS and OS rar, and after the loss of La Vie in OS and coming from the Keiling in Bentheim it becomes even lighter in the selection of upscale restaurants. There are light views in OS and MS themselves, maybe new stars will appear there in the next few years, but I am glad that I have a star to choose from in holders. We'll surely come back that my wife has announced and if that happens, the highest hurdle for a restaurant has already been overcome! That was my resentment after the last visit. The stars in MS and OS are there, very enjoyable, but further south there is a very tempting alternative with the Ratshotel. Daniel Georgiev and his kitchen team, see HP, do a great job. Also the service under Petra Georgieva, Thomas Heyer, Jurgen Efovija and especially the young sommelier Yasin Aktas were in no way in their performance of the kitchen crew! Kindness, training and radiance at star level make a return to joy! We have announced our return in 2021 at the latest! Let's hope fate leaves us! Absolute recommendation for the Ratshotel in Haltern. With an espresso and good red wine as well as a gin tonic, the evening sounded at midnight

We had chosen a nice weekend for another summery culinary cycling tour in Münsterland. Far over 35 degrees were announced for Saturday arrival and Sunday departure by bike. Puh, but the internal-familiary meeting showed, yes we do now, we would have liked to talk about rain. So it went again by bike on the trip to the southern edge of Münsterland. Holders are already part of the Recklinghausen district and are politically part of the northern Ruhr area. Correspondingly, the approximately 80 kilometers from Rheine via Billerbeck and Dülmen were according to holders. We were there for early evening and many refreshments. This second visit to the Ratshotel in Haltern after July 2019 was not insignificant to the initiative of my wife. She was much more foul than I was after our first visit. But of course I wasn't unhappy about her proposal and I liked to join it. So we easily reserved a table in the restaurant and a room for the subsequent night. The rooms are beautifully renovated and offer good comfort for an overnight stay. For ambience and other things I refer to my review from July 2019, in this review I want to devote myself to the menu of Daniel Georgiev and his team. As I said, we had chosen the probably hottest weekend of 2020 for this bike tour. Upon arrival, the service covered tables outside and we asked if we could eat outside. The Ratshotel has an outdoor area only towards the road, in front of the entrance. The young man could not promise us, but promised to explain. When we then showered fresh and came down to dinner in an appropriate state for a star restaurant, then we were offered a beautiful table for two outside, thank you for that! It was still far over 30 degrees just after 19:00 and so a bottle of water was first ordered, there were a few more in the evening. When the bottle came with the cards, we ordered an aperitif, my wife as often a Cremant de Loire brut, just as with me a wormwood When enjoying this aperitif, we dedicated ourselves to the cards and ordered a selection for us from the maximum 9 courses offered, then with me there were 7 courses, with my wife 5 courses. The selection can be viewed on the HP, in addition to the menu, there is an a la carte offer that can also be combined with the menu without any problems. However, the portioning of the offers from this card restricts ordering over the classic 3 gear size. In the evening of 8. August definitely did not offer menu items an option for my wife and me. For the first half a wine was ordered by the close. The Weißburgunder should be able to accompany the first courses well. Already for aperitif, the kitchen served an extremely well-established foccacia of the neighbouring bakery and an olive butter and a fresh cheese cream. These two, of course, suffered under the prevailing tropical conditions after a very short time. But even without this, the bread was a nice impression on our menu. Daniel Georgiev welcomed us in parallel to serving the wine bottle once again in his restaurant with a beef tar, that with carrot chips received very tasty crunch. The Tatar had not been further refined, it was cut, not grounded, fine! Just a little paprika mayonnaise came up to the chips. Perfect cold kitchen greeting for this evening. One more ticking better, but that is only to return to a personal preference for this food, the peas cream soup served. Peas, cream, some sweetness, some essential oils, I suspect mint, and some salt and pepper and you have the queen of all cream soups before you! Perfect and there wasn't a drop in the little bag! The wine was found for good and filled in both glasses, now it was allowed to begin our menu. My wife doesn't like raw oysters, I do, so gang 1 only for me. Gillardeau oysters had provided Daniel Georgiev as the beginning of his menu. Passion fruit Nori Algae Lemon-Baiser were given in the map as a companion. Two oysters were served in the bowl on a salt bed. The fleshiness of the oysters fell into the eye. Good quality was already given. The oyster was raw, so much could be seen. It was a bit difficult to eat the bowl in a happ, but if you had managed to do it, the palate filled with a well-thought aroma combination of crunch with very fine acidity, more acidity through the passion fruit as well as salty umami with iodine note through the algae! Very intelligent gear. I was satisfied, Mrs was looking forward to her first walk in the menu. That was then a vegetarian gang called Comtè cheese head salad. Walnut Apricotsen Thymian Schaum announced the map. This kind of sounded very unspectacular, and was more simply slipped through when choosing our gears. So you can be mistaken, mea culpa, I'll never underestimate the supposed simple one again. Here was one of the best courses of the evening before us. Great combination of a 24 months ripened, like a Carpaccio cut Comtè served in layers with the raw salad, accompanied by acidity and crunch. Excellent vegetarian cuisine, so well it could go on. Continued with an Italian classic, Vitello Tonnato tuna veal olives tomato capers we were informed. But of course we were in a 1 star restaurant, not a canned tuna, but Blue Fin Thun in an incredibly good quality at the top of the rolling veal discs and tuna cream. Capers, olives and crunch with bread slices added this course to the finest, very tasteful course and very good craftsmanship. From fish and meat classics it was another seafood classic. Grilled octopus should follow. According to the map, cauliflower hazelnuts mushrooms were the somewhat unusual companions. Fenchel as a determining component on the plate was beaten to us. The perfect cooking of the Pulpo arm was liked by the first bites, tender he was, then grilled. Above ingredients were not noticed in this aroma. In the review, this was a good Pulpo dish, but the unusual ingredients did not frighten after that. The next gang was served exclusively. But here it is as with the oysters that my wife's exposition was not difficult at Terrine from the goose fever. Sesam Mango Terriyaki-Sud Brioche were a companion on the plate accompanied by a sour in 2017, which I ordered apart from the series. The terrine was good about any doubt, only with some Fleur de Sel up there, with a slice of roasted brioche. That's all I need. But the brew, the mango puree and the crunch also did not bother, just delicious! While I devoted myself to the Terrine, my wife had cost a second bottle of wine in parallel, which should accompany us in the second half of the menu. It never went to Burgundy, we ventured into terra incognita and ordered a hermitage 2016 Hermitage Le Chevalier de Sterimberg by Paul Jaboulet. We definitely do not regret this choice, this wine would accompany our other dishes to the perfect one. With the octopus and the terrine we had come over half of the menu. In the main course you can choose between fish and meat, see HP. We both chose the fish, Canada Black Cod Matjes Meerrettich Buttermilch Lauch should accompany the cod from New England. The Matjes found himself as Tatar both on the fish and beside him. The leek in slices is on the plate, with a slice of radish on top. On the fish a kind of Chutney with concise acidity. Very good fish main course. However, the meat main course served at the side table was also very pleasant. These were 4 or 6 very convincing passages, which could at best be criticized in detail. We wanted to finish our menu with lemon tart Meringue Wildheidelbeeren Fresh cheese ice cream were on the plate. Perfect summer menu completion, it was still over 30 degrees at 23:00. The still offered menu option cheese from Affineur Waltmann with almond berries could not irritate us this evening, a certain gentleman from HB may forgive me. Intermediate cooking: So I can come to the conclusion. Star cuisine is sown in the area MS and OS rar, and after the loss of La Vie in OS and coming from the Keiling in Bentheim it becomes even lighter in the selection of upscale restaurants. There are light views in OS and MS themselves, maybe new stars will appear there in the next few years, but I am glad that I have a star to choose from in holders. We'll surely come back that my wife has announced and if that happens, the highest hurdle for a restaurant has already been overcome! That was my resentment after the last visit. The stars in MS and OS are there, very enjoyable, but further south there is a very tempting alternative with the Ratshotel. Daniel Georgiev and his kitchen team, see HP, do a great job. Also the service under Petra Georgieva, Thomas Heyer, Jurgen Efovija and especially the young sommelier Yasin Aktas were in no way in their performance of the kitchen crew! Kindness, training and radiance at star level make a return to joy! We have announced our return in 2021 at the latest! Let's hope fate leaves us! Absolute recommendation for the Ratshotel in Haltern. With an espresso and good red wine as well as a gin tonic, the evening sounded at midnight