Storckshof - Wullen

Wow, we liked it here. the building is already the hammer, but the food and the workers surpass everything. we had brains and wild boar. Everything was good. when we're back close, we're back.

For the first time to go out of the storckshof court. very tasty, I can only recommend. we had the fried lachs and the gänsebrust. so we support local gastronomy in Corona times

Since 2018, Najat and Axel Schlegel have been operating the large workshop building, built in 1806 as a farmhouse, which was rebuilt in 1976 and has since been used as a restaurant restoration for events of all kinds. Due to the current Corona crisis, the premises have not been used for events since mid-March 2020, so that the spouses Schlegel decided to reopen in June 2020 with à la carte hospitality. Ambiente The rustic furnishing style with many openly visible beam constructions has been preserved to date. Perhaps the building is protected by monument. The facility, which has been built in the years, adapted to this style with red-brown old floor tiles and wood lasting furniture. The premises incl. WC were fully accessible. Everything was very clean and well maintained. Since the tenants have to pay any renovation costs of this big location with huge tenne over two levels themselves, this is only possible gradually, we were told. Only the spacious, cozy fireplace room has been opened for the new use. Because of the current distance specifications, only seven tables were usable. All tables were covered with white strengthened fabric cover. A lonely silver lamp with a white candle owed to the corona hygiene, which was immediately ignited during table occupancy, served as a feel-good element. Cutlery and large gray, high-quality paper napkins were only covered on a white plate after ordering. Service The friendly, loving boss of the house, when entering the house, wore noses protection and kept disinfectants as well as the officially prescribed list for the data collection of all guests. Then she showed us the only free table at this noon. There were already printed copies of food and wine map. She served us with the ordered mineral water and a sample swallow of the open rosé, which had too much rests. As an alternative, I wished 0.2 l of dry grey burgundy, which was well cooled and – very attentively, if desired, served in a large red wine glass. A demand for my served dish she immediately explained with the kitchen to my satisfaction. Recovering tables were disinfected and covered with new clean tablecloths. Worth praise! A very attentive, warm Najat Schlegel, who gave everything for the good of the guests. Small uncertainties were probably due to the fact that the direct individual care of the guests at the à la carte service was still new for them. Finally, the contact with many participating guests is less intense during larger celebrations. It is usually limited to communication with customers who have booked the event. Food menu The selection was small but varied. The prices were pleasantly moderate. The new, regularly changing menu was already in planning food A snack or bread and butter did not exist. My later demand at the boss showed that this would be quite feasible in the future. From the map we chose: asparagus salt potatoes butter with raw and cooked ham – €16.50 The white asparagus was well seasoned and cooked. He still had enough bite to not sag. The ham slices were juicy and aromatic. The plentiful potatoes were perfectly cooked. The melted butter fused the components completely. Saltimbocca from the turkey breast Tomato sauce Band noodles – €16.50 (for me on request small portion of €13.90 Two small pieces from the turkey lay on a nest of band noodles, al dente in consistency and accompanied by a fruity tomato sweet. The lean meat of this animal, which is well spiced, is quickly dry – and so it was here after a few minutes. But it was good to eat. At the top there were a tiny slice of raw ham and a sage leaf, as it belongs to Saltimbocca correctly. But I was stubborn. The ham had smoke aromas. This Italian classic includes air-dried ham. I pointed out to the boss, and after an immediate question in the kitchen, she said that the wrong ham was accidentally bought. Thank you for this honest reaction. It wasn't a disaster. The small side salad from Frisee, head salad and Radicchio was puristically made with acid cream and jogurt and tasted good. Drinks San Pellegrino Mineral Water, 0.75 l to 5,80 € Grauburgunder vom Weingut Wind, Pfalz, 0.2 l to 5,70 € Conclusion: A warm, caring service and solid, well prepared foods are, in my opinion, a good basis for the currently successful small gastronomy. I hope the future food will give guests the opportunity to get to know more successful preparations. Something more sophistication would certainly not be harmful. 4 – soon again (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

Very nice restaurant something outside, is a rebuilt barn or an economic house, has a beautiful empor to sit and expansive for receptions, were there with approx. 100 people, buffet was very good, operation quite flott and helpful, was a nice evening, recommended

In general since 2018 najat and axel operate the large building, built in 1806 and rebuilt in 1976, which has since been used as a gastronomy restoration for events of all kinds. due to the current coronary crisis, the spatialities since mid-March 2020 have not been used for events, so that the partners in juni 2020 decided to reopen with à la carte hosting. surrounded by the rustic design style with many openly visible beam constructions has been preserved until today. possibly the building under the roof protection. the now in the annual plant adapted to this style with reddish brown old floor tiles and wood durable furniture. the space including wc were fully accessible. everything was very clean and well maintained. because the pächter must pay all the renovation costs of this great situation with more huge tenns over two flats, this is only gradually possible, we were said. for the new use only the spacious, cozy fireplace was opened. due to the current distance data, only seven tabs were usable. all tables were covered with white reinforced fabric blankets. as a comfortable element served one of the corona-inflicted lonely silverlite with white candle, which was immediately ignited during table occupation. cutlery and large gray, qualitatiw high quality paper napkins were only covered on a white dish after ordering. service the friendly, loving kirfin of the house wore at the input of the house mouth nasenschutz and kept disinfectant as well as the officially prescribed lists ready for the data collection of all guests. after that she showed us the only free table at this lunchtime. there were already printed games of dips and wine card. she quickly served us to the ordered mineral water and me a sample swarm of the open rosé, but he had too much rest. I wanted to have 0.2 l dry grey break-in piece, which was well cooled and – very attentive to the request in a large red wine glass. a demand for my served hof she immediately explained with the kitchen to my satisfaction. released tables were disinfected and covered with new clean tablecloths. lobend! a very attentive, warmer najat schlegel, who gave everything to the guests. Small uncertainties were probably due to the fact that the direct individual care of the guests in the à la carte service was still new. Finally, the contact with many participating guests is less intensive for larger parties. it is usually limited to communication to the customers who have booked the event. the selection was small but varied. the prices were pleasantly moderate. the new, regularly changing menu was already in the planning eating an amuse or broth and butter did not exist. my later demand at the chef showed that this would be quite feasible in the future. from the map we chose after that: salt potatoes butter with raw and cooked ham – €16.50 the white asparagus was well seasoned and cooked. he had eaten enough to not hang a sham lip. the ham was juicy and aromatic. the plentiful potato were perfectly cooked. the melted butter has completely melted the components. salimbocca from the putenbrust tomatensoße band noodles – 16,50 € (for me on request small portion to 13,90 € two small pieces from the pute lay on a nest of band noodles, al dente in the consistency and accompanied by a fruity tomatensugo. the lean, spicy meat of this animal is quickly dry – and so it was here after a few minutes. but it was good to eat. above were a tiny piece of raw ham and an ointment leaf as it belongs to saltimbocca correctly. but I was stubborn. the ham had smoked aromen. this Italian classic belongs to air-dried ham. I pointed to the chefin and she said after immediate question in the kitchen that the wrong ham was accidentally bought. thanks for this honest reaction. it was not a catastrophe. the small bottle salad from frise, head salad and radicchio was purist with acidic looking and yogurt and tasted good to me. drinks san pellegrino mineral water, 0.75 l to 5,80 € greyburgunder from the weingut wind, pfalz, 0.2 l to 5,70 € Conclusion: a warm, careful service and solid, well prepared foods are after my very good reason I hope that the future foods give the guests the opportunity to get to know more successful preparations. something more raffinesse would certainly not be harmful. 4 – soon again (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise”