Wißkirchen - Hotel & Restaurant

General All we wanted to do is cook ourselves on the festival days. So let's see what restaurants are opening on Christmas Day. They shouldn't be far away. A whole series does not make up at all and rather celebrated themselves (well so, I glow it from their hearts. Therefore, the locals that open up are already booked out early (so from Martin the “Festzeit” seems to begin and there are almost always goose with lumps and red cabbage on the map. If the inn is not yet fully occupied at the end of November, do you have to worry about the quality? In any case, several houses were already occupied at the time of our request. But we still found a free table in Altenberg. For the Christmas mood we visited some cribs in churches around. Ambiente The restaurant has plenty of space in its two guest rooms. From the entrance, the left department looks a bit brighter and more modern. We were in the right wing. There is a lot of wood and this makes the room look a little darker. The distances to neighboring tables were still fine. We sat on a four table to third. The place was covered white and the napkins were properly strengthened, because they were large but very immobile. Cleanliness Everything works well maintained. The toilets were flat to reach and had enough space to move freely. Everything was clean and tidy. Service Several female and male forces ensured the guests. Since larger groups were assembled at some tables, they had all their hands full to do. But they were friendly and facing the visitor. The map(s On Sundays and holidays there is a menu offer in three (45,00 € or four courses (49,00 € and no big map). There were several variants of fish, beef, veal and poultry for choice at the main food; and a fully vegetarian offer (40,00 € for four dishes). The tasting food We chose three times the Four Gang menu and one other main food each. 0: Bread and spread (3/5* No slices of bread were fresh and stuffed with grains. The paint had no special flavors. That was fine, but also a little boring. 1: House smoked warm salmon, onion jelly, bean cream, horseradish (3.5/5 The salmon was slightly smoked and lukewarm. The skin was placed down and slightly soft. In smoking, slightly elevated temperatures had been reached, because it was noticeable sweating points of protein. But the taste was not changed. We would even have liked to find more smoked aromas in the meat. Horseradish had been added abundantly to the plate. Onion and beans were shaped into compact prisms. They looked beautiful, but tastefully did not produce any special effect. Small pieces of tomatoes and leaves of the hoodine resses rounded off the image. 2: Essence from the goose, Maronenkloß (2.5/5 Under a essence I had expected strong clear broth. But the taste was for me fade and did not remind me of poultry. She was clear and had a golden brown color. The two cams were quite compact and could not remember Maronen. For me, they tasted like awnings without mark, but with a lot of bread or bread. 3.1: Backe Filet from the Basque Txogitxu Rind, plug-in beet, napkin pane (4/5 The baker remembered more of soup meat: It was very soft and somewhat fibrous – but the taste was neat. The fillet was pleasantly seasoned and showed strong flavors; it might have been a bit too far, but overall it was quite successful. The beets were cut into small pieces and were still slightly firm. That's right for me. They were also not placed in the sauce, which was very good. For this fits well with the meat and the dumplings, but would have destroyed the vegetables. The cloister had probably been cooked in a large shape, because the piece looked exactly like a rectangular cub. The piece was slightly roasted and good in taste. 3.2: Bergisches Saiblingsfilet, green peas, orange risotto (4/5 The fish was juicy in the flesh and the skin was also almost crispy. The spicing was successful. The peas were also well tasted and the shell was still a bit crisp. The vegetables were also happy. The risotto was also prepared harmoniously. The grains still had light strength. Also a neatness was felt. 3.3: Breast of the bead, strudel of red cabbage, potato muffin (4/5 The meat of the chicken was well cooked and properly seasoned. The breastpiece was juicy and the leg parts were aromatic. The potato muffin was relatively firm and slightly dry, but quite well with the sauce on the plate floor. The strudel-like exterior was little crispy and rather compact. The filling was surprisingly spicy and the vegetables had even slight bite, which is definitely better than a slurry or a paste-like processing. If the outer shell had been more crisp, it would have been perfect. All three main courses were also beautifully decorated and dressed. You were definitely the best of the menu. 4: Inlaid fig, white chocolate ice cream, salt caramel spuma, pomegranate (3.5/5 The figs have shown a fruity aroma and were well tasted. The chocolate ice cream reminded me of a mousse in the mouth, but was otherwise typical in shape and taste. The pomegranate cores were draped across the plate. The salt caramel had a suitable taste, but was not an espuma for me, but a cream. Half a strawberry, three blueberries and a raspberry completed the plate. So everything is tasty, but not a crowning conclusion after the strong main courses. Drinks Rheinfels medium 0,75 l – 5,70 € Cantina Montellina Extra Dry Prosecco Treviso, Veneto 0.1 l – 5,70 € Aperitif of the month 0.2 l – 4,80 € Campari Orange (alcohol-free – 4,80 € GRAF VON BERG 0,25 l vom Fass 2,70 € A beer from Dellmann brewery in Wermelskirchen – colour: chestnut brown; Type: subferrous; Hops: Tradition, Magnum, Hercules; strain wort: 12.4°P; alcohol content: 5.2%; IBU 16; EBC 41. It had a malty, slightly sweet taste and therefore reminded me more of an obergial spicy old. I saw the sign on the counter and had to try the beer. From the brewery I have already been able to taste various products – they are always handmade individual beverages. But my favorite remains her Pale Ale. Price performance ratio Fresh ingredients are used and much or almost everything is made in the house itself. The kitchen also meets its requirements in many areas: there should be upscale mountain farmhouse kitchen. Conclusion 3 if it arises; the visit was certainly not bad. But it's not enough for me to get there extra. For the money, I can dine better in my eyes at the post office in Odenthal, and for a few eurons also return directly to the gourmet restaurant. But the restaurant has opened from morning to evening and is therefore also interesting for coffee and cakes or a Bergische Kaffeetafel. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 25.12.2019 – at midday – three people My enjoyable experiences are also included [here link]

General All we wanted to do is cook ourselves on the festival days. So let's see what restaurants are opening on Christmas Day. They shouldn't be far away. A whole series does not make up at all and rather celebrated themselves (well so, I glow it from their hearts. Therefore, the locals that open up are already booked out early (so from Martin the “Festzeit” seems to begin and there are almost always goose with lumps and red cabbage on the map. If the inn is not yet fully occupied at the end of November, do you have to worry about the quality? In any case, several houses were already occupied at the time of our request. But we still found a free table in Altenberg. For the Christmas mood we visited some cribs in churches around. Ambiente The restaurant has plenty of space in its two guest rooms. From the entrance, the left department looks a bit brighter and more modern. We were in the right wing. There is a lot of wood and this makes the room look a little darker. The distances to neighboring tables were still fine. We sat on a four table to third. The place was covered white and the napkins were properly strengthened, because they were large but very immobile. Cleanliness Everything works well maintained. The toilets were flat to reach and had enough space to move freely. Everything was clean and tidy. Service Several female and male forces ensured the guests. Since larger groups were assembled at some tables, they had all their hands full to do. But they were friendly and facing the visitor. The map(s On Sundays and holidays there is a menu offer in three (45,00 € or four courses (49,00 € and no big map). There were several variants of fish, beef, veal and poultry for choice at the main food; and a fully vegetarian offer (40,00 € for four dishes). The tasting food We chose three times the Four Gang menu and one other main food each. 0: Bread and spread (3/5* No slices of bread were fresh and stuffed with grains. The paint had no special flavors. That was fine, but also a little boring. 1: House smoked warm salmon, onion jelly, bean cream, horseradish (3.5/5 The salmon was slightly smoked and lukewarm. The skin was placed down and slightly soft. In smoking, slightly elevated temperatures had been reached, because it was noticeable sweating points of protein. But the taste was not changed. We would even have liked to find more smoked aromas in the meat. Horseradish had been added abundantly to the plate. Onion and beans were shaped into compact prisms. They looked beautiful, but tastefully did not produce any special effect. Small pieces of tomatoes and leaves of the hoodine resses rounded off the image. 2: Essence from the goose, Maronenkloß (2.5/5 Under a essence I had expected strong clear broth. But the taste was for me fade and did not remind me of poultry. She was clear and had a golden brown color. The two cams were quite compact and could not remember Maronen. For me, they tasted like awnings without mark, but with a lot of bread or bread. 3.1: Backe Filet from the Basque Txogitxu Rind, plug-in beet, napkin pane (4/5 The baker remembered more of soup meat: It was very soft and somewhat fibrous – but the taste was neat. The fillet was pleasantly seasoned and showed strong flavors; it might have been a bit too far, but overall it was quite successful. The beets were cut into small pieces and were still slightly firm. That's right for me. They were also not placed in the sauce, which was very good. For this fits well with the meat and the dumplings, but would have destroyed the vegetables. The cloister had probably been cooked in a large shape, because the piece looked exactly like a rectangular cub. The piece was slightly roasted and good in taste. 3.2: Bergisches Saiblingsfilet, green peas, orange risotto (4/5 The fish was juicy in the flesh and the skin was also almost crispy. The spicing was successful. The peas were also well tasted and the shell was still a bit crisp. The vegetables were also happy. The risotto was also prepared harmoniously. The grains still had light strength. Also a neatness was felt. 3.3: Breast of the bead, strudel of red cabbage, potato muffin (4/5 The meat of the chicken was well cooked and properly seasoned. The breastpiece was juicy and the leg parts were aromatic. The potato muffin was relatively firm and slightly dry, but quite well with the sauce on the plate floor. The strudel-like exterior was little crispy and rather compact. The filling was surprisingly spicy and the vegetables had even slight bite, which is definitely better than a slurry or a paste-like processing. If the outer shell had been more crisp, it would have been perfect. All three main courses were also beautifully decorated and dressed. You were definitely the best of the menu. 4: Inlaid fig, white chocolate ice cream, salt caramel spuma, pomegranate (3.5/5 The figs have shown a fruity aroma and were well tasted. The chocolate ice cream reminded me of a mousse in the mouth, but was otherwise typical in shape and taste. The pomegranate cores were draped across the plate. The salt caramel had a suitable taste, but was not an espuma for me, but a cream. Half a strawberry, three blueberries and a raspberry completed the plate. So everything is tasty, but not a crowning conclusion after the strong main courses. Drinks Rheinfels medium 0,75 l – 5,70 € Cantina Montellina Extra Dry Prosecco Treviso, Veneto 0.1 l – 5,70 € Aperitif of the month 0.2 l – 4,80 € Campari Orange (alcohol-free – 4,80 € GRAF VON BERG 0,25 l vom Fass 2,70 € A beer from Dellmann brewery in Wermelskirchen – colour: chestnut brown; Type: subferrous; Hops: Tradition, Magnum, Hercules; strain wort: 12.4°P; alcohol content: 5.2%; IBU 16; EBC 41. It had a malty, slightly sweet taste and therefore reminded me more of an obergial spicy old. I saw the sign on the counter and had to try the beer. From the brewery I have already been able to taste various products – they are always handmade individual beverages. But my favorite remains her Pale Ale. Price performance ratio Fresh ingredients are used and much or almost everything is made in the house itself. The kitchen also meets its requirements in many areas: there should be upscale mountain farmhouse kitchen. Conclusion 3 if it arises; the visit was certainly not bad. But it's not enough for me to get there extra. For the money, I can dine better in my eyes at the post office in Odenthal, and for a few eurons also return directly to the gourmet restaurant. But the restaurant has opened from morning to evening and is therefore also interesting for coffee and cakes or a Bergische Kaffeetafel. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 25.12.2019 – at midday – three people My enjoyable experiences are also included [here link]

General All we wanted to do is cook ourselves on the festival days. So let's see what restaurants are opening on Christmas Day. They shouldn't be far away. A whole series does not make up at all and rather celebrated themselves (well so, I glow it from their hearts. Therefore, the locals that open up are already booked out early (so from Martin the “Festzeit” seems to begin and there are almost always goose with lumps and red cabbage on the map. If the inn is not yet fully occupied at the end of November, do you have to worry about the quality? In any case, several houses were already occupied at the time of our request. But we still found a free table in Altenberg. For the Christmas mood we visited some cribs in churches around. Ambiente The restaurant has plenty of space in its two guest rooms. From the entrance, the left department looks a bit brighter and more modern. We were in the right wing. There is a lot of wood and this makes the room look a little darker. The distances to neighboring tables were still fine. We sat on a four table to third. The place was covered white and the napkins were properly strengthened, because they were large but very immobile. Cleanliness Everything works well maintained. The toilets were flat to reach and had enough space to move freely. Everything was clean and tidy. Service Several female and male forces ensured the guests. Since larger groups were assembled at some tables, they had all their hands full to do. But they were friendly and facing the visitor. The map(s On Sundays and holidays there is a menu offer in three (45,00 € or four courses (49,00 € and no big map). There were several variants of fish, beef, veal and poultry for choice at the main food; and a fully vegetarian offer (40,00 € for four dishes). The tasting food We chose three times the Four Gang menu and one other main food each. 0: Bread and spread (3/5* No slices of bread were fresh and stuffed with grains. The paint had no special flavors. That was fine, but also a little boring. 1: House smoked warm salmon, onion jelly, bean cream, horseradish (3.5/5 The salmon was slightly smoked and lukewarm. The skin was placed down and slightly soft. In smoking, slightly elevated temperatures had been reached, because it was noticeable sweating points of protein. But the taste was not changed. We would even have liked to find more smoked aromas in the meat. Horseradish had been added abundantly to the plate. Onion and beans were shaped into compact prisms. They looked beautiful, but tastefully did not produce any special effect. Small pieces of tomatoes and leaves of the hoodine resses rounded off the image. 2: Essence from the goose, Maronenkloß (2.5/5 Under a essence I had expected strong clear broth. But the taste was for me fade and did not remind me of poultry. She was clear and had a golden brown color. The two cams were quite compact and could not remember Maronen. For me, they tasted like awnings without mark, but with a lot of bread or bread. 3.1: Backe Filet from the Basque Txogitxu Rind, plug-in beet, napkin pane (4/5 The baker remembered more of soup meat: It was very soft and somewhat fibrous – but the taste was neat. The fillet was pleasantly seasoned and showed strong flavors; it might have been a bit too far, but overall it was quite successful. The beets were cut into small pieces and were still slightly firm. That's right for me. They were also not placed in the sauce, which was very good. For this fits well with the meat and the dumplings, but would have destroyed the vegetables. The cloister had probably been cooked in a large shape, because the piece looked exactly like a rectangular cub. The piece was slightly roasted and good in taste. 3.2: Bergisches Saiblingsfilet, green peas, orange risotto (4/5 The fish was juicy in the flesh and the skin was also almost crispy. The spicing was successful. The peas were also well tasted and the shell was still a bit crisp. The vegetables were also happy. The risotto was also prepared harmoniously. The grains still had light strength. Also a neatness was felt. 3.3: Breast of the bead, strudel of red cabbage, potato muffin (4/5 The meat of the chicken was well cooked and properly seasoned. The breastpiece was juicy and the leg parts were aromatic. The potato muffin was relatively firm and slightly dry, but quite well with the sauce on the plate floor. The strudel-like exterior was little crispy and rather compact. The filling was surprisingly spicy and the vegetables had even slight bite, which is definitely better than a slurry or a paste-like processing. If the outer shell had been more crisp, it would have been perfect. All three main courses were also beautifully decorated and dressed. You were definitely the best of the menu. 4: Inlaid fig, white chocolate ice cream, salt caramel spuma, pomegranate (3.5/5 The figs have shown a fruity aroma and were well tasted. The chocolate ice cream reminded me of a mousse in the mouth, but was otherwise typical in shape and taste. The pomegranate cores were draped across the plate. The salt caramel had a suitable taste, but was not an espuma for me, but a cream. Half a strawberry, three blueberries and a raspberry completed the plate. So everything is tasty, but not a crowning conclusion after the strong main courses. Drinks Rheinfels medium 0,75 l – 5,70 € Cantina Montellina Extra Dry Prosecco Treviso, Veneto 0.1 l – 5,70 € Aperitif of the month 0.2 l – 4,80 € Campari Orange (alcohol-free – 4,80 € GRAF VON BERG 0,25 l vom Fass 2,70 € A beer from Dellmann brewery in Wermelskirchen – colour: chestnut brown; Type: subferrous; Hops: Tradition, Magnum, Hercules; strain wort: 12.4°P; alcohol content: 5.2%; IBU 16; EBC 41. It had a malty, slightly sweet taste and therefore reminded me more of an obergial spicy old. I saw the sign on the counter and had to try the beer. From the brewery I have already been able to taste various products – they are always handmade individual beverages. But my favorite remains her Pale Ale. Price performance ratio Fresh ingredients are used and much or almost everything is made in the house itself. The kitchen also meets its requirements in many areas: there should be upscale mountain farmhouse kitchen. Conclusion 3 if it arises; the visit was certainly not bad. But it's not enough for me to get there extra. For the money, I can dine better in my eyes at the post office in Odenthal, and for a few eurons also return directly to the gourmet restaurant. But the restaurant has opened from morning to evening and is therefore also interesting for coffee and cakes or a Bergische Kaffeetafel. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 25.12.2019 – at midday – three people My enjoyable experiences are also included [here link]

We chose a table in the outside gassing instead of the reserved in the interior, which turned out to be a mistake. The quality of the food was overwhelming. Here a professional cooks with aspiration, creativity and excellent training! The ambience in the outdoor area unfortunately kept wooden tables in the state in need of renovation, which is why our plates constantly wobbled) on a very loud road. The service power was noticeable and overwhelmed. Very unpleasant we found the disposal of food residues from the plates in front of our eyes in a blue garbage bag. As said: we have really eaten very well and were particularly pleased with tastefully outstanding sauces. Best regards

For 2 reserved, with 3 people come, no problem. Eat very good and not too plentiful. Service very attentive and accommodating. atmosphere cozy and quiet