Hinterding - Lengerich

That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the... read more That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the last lukewarm summer evenings and spontaneously returned to the Keiling on Saturday night to feed on the terrace. As always a kulinaically highly satisfying evening in a beautiful ambience. Not so spontaneously, in view of the good weather, we had reserved a table in the background in Lengerich a few days before Sunday afternoon. So we were able to compare well, here the young Wilden Gina Duesmann and Lars Keiling, there are almost 20 years in Lengerich active Elke Zeitner and Klaus Weingartz. The Hinterding is actually listed in every restaurant guide as one of the first addresses in the northern Münsterland and has therefore long been on our To-Go list. Unfortunately, it is relatively far from Rheine to Lengerich, so that someone has to be found as a driver or you do it like us, travels by train to Osnabrück, accepts relatively tolerable 18 km and can then relax over the afternoon to go back to Rheine. Almost a heavy summer weather on Sunday morning would have put an abrupt end to our plans, but in time with our arrival in Osnabrück at the Old Town Station the sun came out again and turned the Tecklenburger Land into a steam room. In the true sweat of our face, we were strampling at almost 30° and felt 100% humidity to Lengerich and had earned a beautiful return with arrival at the old villa on the train station. In view of the rainfall a few hours before, we had buried the hope of being able to feed outside, everything was still wet. Too bad, in view of the beautiful sunshine, which has now prevailed outside. We went up the stairs to the door and left on the terrace sat Mr. Weingartz and döppte beans. We were immediately greeted by him and Mrs Bertz. Mr Weingartz immediately asked if we would like to dine outside, what we were chasing and offered us a place at the table on the covered terrace left from the entrance, the seats there were dry. Ms Bertz covered the table at a high level. Merely and slightly relieved to be able to feed outside in the face of our somewhat heated condition, Mrs Bertz immediately recognized our most important need and served with the cards a freshly tapped Pils. That was good! And we could look relaxed in the maps. The card consists of three DIN A4 pages which can be viewed on the HP. Regional suppliers are called, the kitchen can be called German-French inspired, realized with a high demand of ingredients and preparation. The price level is at upper Münster level. From the individual dishes there are two menu suggestions, including a vegan menu. Mr. Lindpere, the Sommerlier, then proposed an individually designed Sunday menu. But we had agreed relatively quickly on the menu Chefding. This consisted of the following courses: Our ChefDing from two persons (four-way menu: 69,00 € (p. P. Three-way menu (without intercourse: 59,00 € (p. P. Grilled gambas on pumpkin and lenses (my wife or imperial juniper boobs on lukewarm tomato wax bean salad (for me before the first walk there was still a bread prepared The first two courses came to the table without any weakness. Especially the quails were perfectly prepared. Before the actual second walk, the kitchen surprised us with a Sunday soup, a beef bouillion with lobsters at the highest level. Clear, pure in taste, subtle only salted, just delicious. Zander from the farm Lintker from Hagen a.T.W. on potato pine mushroom ragout gear two was Zander, perfect roasted fillets with crispy skin served on an extremely tasty ragout made of stone mushrooms and potatoes. Steinbutt in truffle butter sauce on parsley root puree gang three, we had decided again for the fish, against the alternative Tournedos from Weser Marschlandrind with fried pifferlings, and we did not regret the decision. The butter sauce with truffles was a highlight in the combination with the puree and the additionally served pasta, in turn with stone butter in perfectly gardened condition. Fresh from the oven with vanilla ice cream. The alternative cheese (Brie de Meaux »a la Chesery« filled with truffle cream was too powerful after the menu and we both chose the tarte offered. The tarte was made from foliage dough, with quite acidic plums, but together with a very good vanilla sauce and vanilla ice cream were a good choice. In summary, we had, ultimately, 5 gear menu at a very high level. None of the courts gave themselves an obvious weakness, and even at very critical angles, I could not criticize much at any of the corridors. Mr Weingartz masters his craft! A Silvaner from Franken, from the winery Max Müller from Volkach, accompanied us through the menu. This wine, with its wood notes, fits perfectly with the two quite spicy fish courses. This winery is my personal ToGo list and is visited as soon as possible. Mrs Bertz and Mr Lindpere certainly manoeuvred us through the menu, and gave themselves to cover for the courses or not imagine the dishes. Peter has already described the beautiful ambience in and around the villa with his photos, I don't need to add much. At the end we had a stimulating conversation with Mr Weingartz on the terrace, and after 2 hours left the restaurant Hinterding with the firm intention that we will come back. The background can keep in comparison with generations! We were very happy.

That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the... read more That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the last lukewarm summer evenings and spontaneously returned to the Keiling on Saturday night to feed on the terrace. As always a kulinaically highly satisfying evening in a beautiful ambience. Not so spontaneously, in view of the good weather, we had reserved a table in the background in Lengerich a few days before Sunday afternoon. So we were able to compare well, here the young Wilden Gina Duesmann and Lars Keiling, there are almost 20 years in Lengerich active Elke Zeitner and Klaus Weingartz. The Hinterding is actually listed in every restaurant guide as one of the first addresses in the northern Münsterland and has therefore long been on our To-Go list. Unfortunately, it is relatively far from Rheine to Lengerich, so that someone has to be found as a driver or you do it like us, travels by train to Osnabrück, accepts relatively tolerable 18 km and can then relax over the afternoon to go back to Rheine. Almost a heavy summer weather on Sunday morning would have put an abrupt end to our plans, but in time with our arrival in Osnabrück at the Old Town Station the sun came out again and turned the Tecklenburger Land into a steam room. In the true sweat of our face, we were strampling at almost 30° and felt 100% humidity to Lengerich and had earned a beautiful return with arrival at the old villa on the train station. In view of the rainfall a few hours before, we had buried the hope of being able to feed outside, everything was still wet. Too bad, in view of the beautiful sunshine, which has now prevailed outside. We went up the stairs to the door and left on the terrace sat Mr. Weingartz and döppte beans. We were immediately greeted by him and Mrs Bertz. Mr Weingartz immediately asked if we would like to dine outside, what we were chasing and offered us a place at the table on the covered terrace left from the entrance, the seats there were dry. Ms Bertz covered the table at a high level. Merely and slightly relieved to be able to feed outside in the face of our somewhat heated condition, Mrs Bertz immediately recognized our most important need and served with the cards a freshly tapped Pils. That was good! And we could look relaxed in the maps. The card consists of three DIN A4 pages which can be viewed on the HP. Regional suppliers are called, the kitchen can be called German-French inspired, realized with a high demand of ingredients and preparation. The price level is at upper Münster level. From the individual dishes there are two menu suggestions, including a vegan menu. Mr. Lindpere, the Sommerlier, then proposed an individually designed Sunday menu. But we had agreed relatively quickly on the menu Chefding. This consisted of the following courses: Our ChefDing from two persons (four-way menu: 69,00 € (p. P. Three-way menu (without intercourse: 59,00 € (p. P. Grilled gambas on pumpkin and lenses (my wife or imperial juniper boobs on lukewarm tomato wax bean salad (for me before the first walk there was still a bread prepared The first two courses came to the table without any weakness. Especially the quails were perfectly prepared. Before the actual second walk, the kitchen surprised us with a Sunday soup, a beef bouillion with lobsters at the highest level. Clear, pure in taste, subtle only salted, just delicious. Zander from the farm Lintker from Hagen a.T.W. on potato pine mushroom ragout gear two was Zander, perfect roasted fillets with crispy skin served on an extremely tasty ragout made of stone mushrooms and potatoes. Steinbutt in truffle butter sauce on parsley root puree gang three, we had decided again for the fish, against the alternative Tournedos from Weser Marschlandrind with fried pifferlings, and we did not regret the decision. The butter sauce with truffles was a highlight in the combination with the puree and the additionally served pasta, in turn with stone butter in perfectly gardened condition. Fresh from the oven with vanilla ice cream. The alternative cheese (Brie de Meaux »a la Chesery« filled with truffle cream was too powerful after the menu and we both chose the tarte offered. The tarte was made from foliage dough, with quite acidic plums, but together with a very good vanilla sauce and vanilla ice cream were a good choice. In summary, we had, ultimately, 5 gear menu at a very high level. None of the courts gave themselves an obvious weakness, and even at very critical angles, I could not criticize much at any of the corridors. Mr Weingartz masters his craft! A Silvaner from Franken, from the winery Max Müller from Volkach, accompanied us through the menu. This wine, with its wood notes, fits perfectly with the two quite spicy fish courses. This winery is my personal ToGo list and is visited as soon as possible. Mrs Bertz and Mr Lindpere certainly manoeuvred us through the menu, and gave themselves to cover for the courses or not imagine the dishes. Peter has already described the beautiful ambience in and around the villa with his photos, I don't need to add much. At the end we had a stimulating conversation with Mr Weingartz on the terrace, and after 2 hours left the restaurant Hinterding with the firm intention that we will come back. The background can keep in comparison with generations! We were very happy.

That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the... read more That was a weekend! The summer had once again taken a final start and the Münsterland analted in sunshine and sweating temperatures. We used the WE out with the last lukewarm summer evenings and spontaneously returned to the Keiling on Saturday night to feed on the terrace. As always a kulinaically highly satisfying evening in a beautiful ambience. Not so spontaneously, in view of the good weather, we had reserved a table in the background in Lengerich a few days before Sunday afternoon. So we were able to compare well, here the young Wilden Gina Duesmann and Lars Keiling, there are almost 20 years in Lengerich active Elke Zeitner and Klaus Weingartz. The Hinterding is actually listed in every restaurant guide as one of the first addresses in the northern Münsterland and has therefore long been on our To-Go list. Unfortunately, it is relatively far from Rheine to Lengerich, so that someone has to be found as a driver or you do it like us, travels by train to Osnabrück, accepts relatively tolerable 18 km and can then relax over the afternoon to go back to Rheine. Almost a heavy summer weather on Sunday morning would have put an abrupt end to our plans, but in time with our arrival in Osnabrück at the Old Town Station the sun came out again and turned the Tecklenburger Land into a steam room. In the true sweat of our face, we were strampling at almost 30° and felt 100% humidity to Lengerich and had earned a beautiful return with arrival at the old villa on the train station. In view of the rainfall a few hours before, we had buried the hope of being able to feed outside, everything was still wet. Too bad, in view of the beautiful sunshine, which has now prevailed outside. We went up the stairs to the door and left on the terrace sat Mr. Weingartz and döppte beans. We were immediately greeted by him and Mrs Bertz. Mr Weingartz immediately asked if we would like to dine outside, what we were chasing and offered us a place at the table on the covered terrace left from the entrance, the seats there were dry. Ms Bertz covered the table at a high level. Merely and slightly relieved to be able to feed outside in the face of our somewhat heated condition, Mrs Bertz immediately recognized our most important need and served with the cards a freshly tapped Pils. That was good! And we could look relaxed in the maps. The card consists of three DIN A4 pages which can be viewed on the HP. Regional suppliers are called, the kitchen can be called German-French inspired, realized with a high demand of ingredients and preparation. The price level is at upper Münster level. From the individual dishes there are two menu suggestions, including a vegan menu. Mr. Lindpere, the Sommerlier, then proposed an individually designed Sunday menu. But we had agreed relatively quickly on the menu Chefding. This consisted of the following courses: Our ChefDing from two persons (four-way menu: 69,00 € (p. P. Three-way menu (without intercourse: 59,00 € (p. P. Grilled gambas on pumpkin and lenses (my wife or imperial juniper boobs on lukewarm tomato wax bean salad (for me before the first walk there was still a bread prepared The first two courses came to the table without any weakness. Especially the quails were perfectly prepared. Before the actual second walk, the kitchen surprised us with a Sunday soup, a beef bouillion with lobsters at the highest level. Clear, pure in taste, subtle only salted, just delicious. Zander from the farm Lintker from Hagen a.T.W. on potato pine mushroom ragout gear two was Zander, perfect roasted fillets with crispy skin served on an extremely tasty ragout made of stone mushrooms and potatoes. Steinbutt in truffle butter sauce on parsley root puree gang three, we had decided again for the fish, against the alternative Tournedos from Weser Marschlandrind with fried pifferlings, and we did not regret the decision. The butter sauce with truffles was a highlight in the combination with the puree and the additionally served pasta, in turn with stone butter in perfectly gardened condition. Fresh from the oven with vanilla ice cream. The alternative cheese (Brie de Meaux »a la Chesery« filled with truffle cream was too powerful after the menu and we both chose the tarte offered. The tarte was made from foliage dough, with quite acidic plums, but together with a very good vanilla sauce and vanilla ice cream were a good choice. In summary, we had, ultimately, 5 gear menu at a very high level. None of the courts gave themselves an obvious weakness, and even at very critical angles, I could not criticize much at any of the corridors. Mr Weingartz masters his craft! A Silvaner from Franken, from the winery Max Müller from Volkach, accompanied us through the menu. This wine, with its wood notes, fits perfectly with the two quite spicy fish courses. This winery is my personal ToGo list and is visited as soon as possible. Mrs Bertz and Mr Lindpere certainly manoeuvred us through the menu, and gave themselves to cover for the courses or not imagine the dishes. Peter has already described the beautiful ambience in and around the villa with his photos, I don't need to add much. At the end we had a stimulating conversation with Mr Weingartz on the terrace, and after 2 hours left the restaurant Hinterding with the firm intention that we will come back. The background can keep in comparison with generations! We were very happy.

First time in Germany and the hotel and restaurant is absolutely fantastic! The husband and wife who run it are the nicest people in the world and make sure... read more First time in Germany and the hotel and restaurant is absolutely fantastic! The husband and wife who run it are the nicest people in the world and make sure...

That was a dream! the summer had taken another final start and the manorland glowed into the sunshine and welding temperatures. we used the we with the last sum... read more That was a dream! the summer had taken another final start and the manorland glowed into the sunshine and welding temperatures. we used the we with the last summer evenings outside and returned spontaneously on Saturday evening to cook back to feed on the terrace. as always a very satisfying evening in a beautiful environment. not so spontaneous we had a table in the background in lengerich for a few days before Sunday afternoon in the sight of the good weather reserved. we were able to compare well, here the young wild gina duesmann and lars keiling, there are almost 20 years in lengerich active elke timer and klaus weingartz. that the deposit is actually listed in each restaurant guide as one of the first address in the northern moransterland and therefore long stood on our To-Go list. Unfortunately it is far from rheine to lengerich so that someone must be found as a driver, or they do it like us, travels with the train to osnabrück, takes back tolerable 18 km in the purchase and can then relax over the afternoon to drive back to rheine. almost a violent summer storm on Sunday morning our plans would have set an abrupt end, but in the time with our arrival came to osnabrück at the old city railway station the sun again and transformed the tecklenburger land into a steam kitchen. in the true sweat of our face, we were strampling at almost 30° and felt 100% air humidity after engerich and had earned a nice return with arrival in the old villa on the railway station. In the face of the rain a few hours ago we had buried the hope to feed outside, everything was still wet. we went up to the door and left on the terrace sat herr weingartz and döppte bohnen. we were immediately greeted by him and wife bertz. herr weingartz immediately asked if we would like to eat outside, what we hunted and us a place on the table on the covered terrace from the entrance, which were sitting there dry. flugs frau bertz covered the table at high level. glad and somewhat relieved to outside our slightly heated, woman bertz recognized our most important necessity immediately and served with the cards a freshly tapped pilger. that was good! and we could look relaxed in the cards. the card consists of three din a4 pages that are visible on the ps. regional suppliers are called, the kitchen can be realized as a German-French inspired, with a high need of ingredients and preparation. the price level is at the top of the world's largest level. there are two menu suggestions, including a vegan menu. herr lindpere, the summerlier, then proposed an individually designed Sunday menu. we had agreed to cook quickly to the menu. the most beautiful courses were: our cook of two people (fourth menu: 69,00 € (p. p. three-course menu (without sexual intercourse: 59,00 € (p. p. grilled gambas on pumpkin and lenses (my wife or imperial vigilant sausage on lukewarm tomato wax bean salad) the first two walks perfectly prepared. in front of the actual second stage, the kitchen surprised us with a Sunday soup, a bark bouillion with a small brand at the highest level. zander from the hof lintker from hagen a.T.W. on potato-stone-pilz-Kragout-Gang two was zander, perfectly fritted filets with crispy skin served on an extremely tasty pork. steinbutt in truffle butter sauce on petersilien root pure gang three, we had decided again for the fish, against the alternative zunedos from the weser marshal bark with fried pfifferlingen, and we did not regret the decision. the butter sauce with truffles was a highlight in the combination with the pure and additionally served pasta, in turn with stone butter in the perfect garden. fresh from vanilla ice cream. the alternative cheese (brie de meaux »a la Chesery« filled with truffle cream was too powerful after the menu and we chose both the offered tar. the tar was made from leafy baked, with quite acidic slurries, but together with a very good vanilla sauce and vanilleeis were a good choice. In summary, we had 5 menus at very high level. No one of the directed gave himself an obvious weakening, and even under very critical angles I could not criticize much in any of the passages. herr weingartz dominates his craft! from the menu accompanied us a syvaner 2012 from franken, from the weingut max müller from volkach. with two thirds in the wooden barrel, this wein with its wood notes fits perfectly with the two quite spicy fishing spots. this weing is my personal togo list and will be visited as soon as possible. Woman bertz and herr lindpere maneuvered us safely through the menu, and gave himself to cover for the walks or do not blunt the dishes. peter has already described with his photos the beautiful environment in and around the villa, I do not have to add much. to finish we had a stimulating conversation with herrn weingartz on the terrace, and after 2 hours the restaurant left behind with the firm intention that we will come back. the background can be compared to generations! we were very happy.