Zum steinernen Schweinchen - Kassel

We have been in several upscale restaurants in the past few years, the "smart" was an experience of the extra class for us: we had won a good certificate and were pampered as rare. service top, kitchen performance as well. I was baff when the maitre also asked us if everything was "o.k.": but hi, the young man understands his craft, not a trace of chichi, but selected regional top quality. we're coming back, not asking.

Our 3-course dinner was part of a documentary arrangement. we had been very happy to the evening, unfortunately the service in this restaurant was not compatible with the intended level. it started at the reception. instead of asking us how he could help, we had to ask for our pre-ordered table and had to wait until someone had time. the look over kassel was superb and a part of the menue was also good, but the service was inattentive. for example, my man does not like to garnel, to ask for another appetizer (it should give gurken gazpacho with that garnel) the suggestion came to let the garnele leave! Until we were allowed to order, it took the wee did not come to eat etc.

Parking? Where should I park? search for something, found. very modern restaurant. the service moderate. to the start there was a raw salmon on Pumpernickel-brösel with something...Schaum.Dep from the table-spitz under a smoke bell. you can overdo it to conjure the feist molecules on the rim, but you can also leave and simply take a flavor. at the limonenmayo somehow the limone has been lost to me and the black rettich should be sharp and not bitter, or?Steinbutt with sparing and kartoffel, at least the hollandaise was good. dry aged entrecote with foil potato and mais. Since when is the foil potato with the fork? and the jus was so concentrated that one had more of the meat nix.

After a stay in kassel we drove into the stone swarm. lt. her statement once "the address". the service was nice and tried (jesus ....). it also started well with warm, crispy brottund an aromatic tomato butter. the potato cream fell more by its color (violet) than by taste. we chose the menu. the greeting from the kitchen was a fritted winged bonnet. then there was a plaque with a mayonnaise. I'm a Mayo fan with a pommes, but that was too much of good. the plaque was nice pink garnet. the next one should be a sparingly foamed lush. good, sparingly true, but definitiw no foam lush. irritatingly, the bowl was filled with a fried fish splint and green beans (no rod bean, but about like beans) over which a (for my feeling) much too salty suppe was poured. then there was surf

Dear management of the hotel,Very my colleagues had met and I was happy to meet. but it was only that of my fellow fighters. you hotel is not recommended - from too small rooms to unbearable street noise and uncomfortable beds was all there. Finally disappointing were the meal- too little, with murical staff and horrific quality of the feed (immediately or totally deadly) the largest part of the ordered foods went back to the kitchen.Mir does this very sorry, because I have eaten very much