Hotel - Weinhaus Kläs & Sohn

On November 3, 2019, my wife and I were back in Ahrtal, in Mayschoß for lunch in the wine house Kläs, which we appreciated. We were on the way back from the Mosel (walking on the Moselsteig), and had decided to avoid the highway and take the direct path from Nittel to Mayschoß through the Eifel. After a few short stops to collect the still abundantly growing mushrooms, we arrived at Mayschoß at noon and my wife went in to ask if we could get a table for a lunch. The quality of the kitchen is unfortunately no longer a secret tip, and spontaneously there is always a gambling on the weekend, as we had to learn in the last years of the Öfteren. But this Sunday it worked, I turned the car off, and sociated me to my wife. The location of the inn directly on the Bundestraße through the Ahrtal does not disturb the food guest. In summer it is very pleasant in the garden outside the door. But this is no longer an option on a Sunday afternoon at the beginning of November and you enter the guest room through the garden. On the left and right of the entrance you will find opportunities to take a seat. The tables on the window were all reserved, but there were still free tables in the back area of the guest room. While I parked the car, my wife chose this table. We took place and ordered a bottle of water for both of us. I was the driver on this Sunday and therefore it remained with water for me, my wife ordered a glass of Grauburgunder from a Dernauer winery (name unfortunately omitted). Being not the driver is always worth considering an excellent assorted wine card! The card includes three pages of start-up, main and desserts and changes in a short sequence depending on the season. We looked into the map and it was quite fast consence that this time we would go the same way for both start and main food. For us both hearty potato horseradish snacks with bacon chip owner and chef Sebastian Kläs leads the house in the fifth generation and his kitchen could be called ambitious bourgeois. Certainly, the house has no upscale culinary ambitions, but the pleasantly reduced selection of dishes is served under high standards. There is no menu on the HP because it changes too often, but again and again photographs of new dishes from the current map. Optically the soup was presented in a tempting manner. The bacon chip was crocheted over the wake-up glass, in which the extremely hot soup was brought to the table. After a bit of powder a first taste test, potatoes, cream, spring onion, nutmeg, that everything complements well in a soup. It was stretched by the slight sharpness of the horseradish. Nice soup for rainy November days, so a good one. Also at the main course we went unaccountably almost immediately the same way. Sous vide cooked pork from Eifeler Glücksschwein on Malzbiersauce, fried cabbage and homemade potato roaststis . Finally once again a piece of pork away from lean carvings, medallions, chops. The not so noble parts of the pig suffer severely from the fear of many people that a piece of meat where you can see fat is instantly eaten into the coffin. I hardly eat pork, not because I don't like it, but because I can only rarely buy pork in a quality acceptable to me. I also have this problem in restaurants, I don't want pork from a non-article attitude. But here the wife of Mr. Kläs, responsible for the service in the host room, had extensively informed me about the farmer and the slaughterer from the Eifel, and I could agree with the food name. And what was then sent from the kitchen to the table read joy. The more precise look at the meat, as well as the first bite, revealed an incredibly delicate piece of belly, with a reasonably thick (no, not only half a centimeter) bacon rim that gave the whole piece an extremely fine aroma. The Schwarte had crispy Sebastian Kläs! Every Bayer would have been very happy here. This was also true for two Münster countries in Ahrtal! Together with the cabbage seasoned with plenty of cumin and the roasts, perfect together with the sauce, we enjoyed a very good pork dish. Satt and extremely satisfied we were after this passage, Dessert no longer went. Ms. Kläs and a colleague had the service at the guest's fingertips and supervised the many older regular guests with Rhenish direct and cordiality. We were a little more distant, but not more unfriendly. You feel comfortable in the guest room. I can come to the conclusion. There are many opportunities to eat in the Ahrtal from Altenahr to Sinzig, from Strausswirtschaft to Star cuisine everything is represented and everyone can be happy. My personal recommendation for the Ahrtal remains the Weinhaus Kläs. PS the hotel rooms still mentioned as a need for renovation during my stay in 2015 are now renovated and therefore the stay can also be recommended overnight.

On November 3, 2019, my wife and I were back in Ahrtal, in Mayschoß for lunch in the wine house Kläs, which we appreciated. We were on the way back from the Mosel (walking on the Moselsteig), and had decided to avoid the highway and take the direct path from Nittel to Mayschoß through the Eifel. After a few short stops to collect the still abundantly growing mushrooms, we arrived at Mayschoß at noon and my wife went in to ask if we could get a table for a lunch. The quality of the kitchen is unfortunately no longer a secret tip, and spontaneously there is always a gambling on the weekend, as we had to learn in the last years of the Öfteren. But this Sunday it worked, I turned the car off, and sociated me to my wife. The location of the inn directly on the Bundestraße through the Ahrtal does not disturb the food guest. In summer it is very pleasant in the garden outside the door. But this is no longer an option on a Sunday afternoon at the beginning of November and you enter the guest room through the garden. On the left and right of the entrance you will find opportunities to take a seat. The tables on the window were all reserved, but there were still free tables in the back area of the guest room. While I parked the car, my wife chose this table. We took place and ordered a bottle of water for both of us. I was the driver on this Sunday and therefore it remained with water for me, my wife ordered a glass of Grauburgunder from a Dernauer winery (name unfortunately omitted). Being not the driver is always worth considering an excellent assorted wine card! The card includes three pages of start-up, main and desserts and changes in a short sequence depending on the season. We looked into the map and it was quite fast consence that this time we would go the same way for both start and main food. For us both hearty potato horseradish snacks with bacon chip owner and chef Sebastian Kläs leads the house in the fifth generation and his kitchen could be called ambitious bourgeois. Certainly, the house has no upscale culinary ambitions, but the pleasantly reduced selection of dishes is served under high standards. There is no menu on the HP because it changes too often, but again and again photographs of new dishes from the current map. Optically the soup was presented in a tempting manner. The bacon chip was crocheted over the wake-up glass, in which the extremely hot soup was brought to the table. After a bit of powder a first taste test, potatoes, cream, spring onion, nutmeg, that everything complements well in a soup. It was stretched by the slight sharpness of the horseradish. Nice soup for rainy November days, so a good one. Also at the main course we went unaccountably almost immediately the same way. Sous vide cooked pork from Eifeler Glücksschwein on Malzbiersauce, fried cabbage and homemade potato roaststis . Finally once again a piece of pork away from lean carvings, medallions, chops. The not so noble parts of the pig suffer severely from the fear of many people that a piece of meat where you can see fat is instantly eaten into the coffin. I hardly eat pork, not because I don't like it, but because I can only rarely buy pork in a quality acceptable to me. I also have this problem in restaurants, I don't want pork from a non-article attitude. But here the wife of Mr. Kläs, responsible for the service in the host room, had extensively informed me about the farmer and the slaughterer from the Eifel, and I could agree with the food name. And what was then sent from the kitchen to the table read joy. The more precise look at the meat, as well as the first bite, revealed an incredibly delicate piece of belly, with a reasonably thick (no, not only half a centimeter) bacon rim that gave the whole piece an extremely fine aroma. The Schwarte had crispy Sebastian Kläs! Every Bayer would have been very happy here. This was also true for two Münster countries in Ahrtal! Together with the cabbage seasoned with plenty of cumin and the roasts, perfect together with the sauce, we enjoyed a very good pork dish. Satt and extremely satisfied we were after this passage, Dessert no longer went. Ms. Kläs and a colleague had the service at the guest's fingertips and supervised the many older regular guests with Rhenish direct and cordiality. We were a little more distant, but not more unfriendly. You feel comfortable in the guest room. I can come to the conclusion. There are many opportunities to eat in the Ahrtal from Altenahr to Sinzig, from Strausswirtschaft to Star cuisine everything is represented and everyone can be happy. My personal recommendation for the Ahrtal remains the Weinhaus Kläs. PS the hotel rooms still mentioned as a need for renovation during my stay in 2015 are now renovated and therefore the stay can also be recommended overnight.

Great restaurant, nothing from the bar. here is cooked. hotel freshly renovated. everything to feel good.

I think the best restaurant here. Fair prices, good food.

It was so delicious. We hope that this can soon be opened after 2021 and