3-giebelhaus - Carta

"Let's celebrate again! A birthday is annual. With a friendly couple we meet for a dinner at the Dreigiebelhaus in Hennef – most dear and dear. The Dreigiebelhaus is a semi-concrete ensemble with three pointed gables, the beam brown, the ocher-coloured work. It was built in 1622. For 133 years, horses were soaked or replaced and imperial mail packed in boxes. The Thurn- und Taxis-Post had one of their post stations at the post-track Köln-Frankfurt, which led by (Köln- Wahn, Siegburg, Siegburg- Kaldauen, (Hennef- Warth, (Hennef- Uckerath, Weyerbusch, Dietkirchen (Lahn and Königstein in Taunus to Frankfurt). Today's federal road 8 follows the course of the old postal line in large parts. On the ground floor of the three-storey house renovated 15 years ago, today offers the same-named restaurant Speis and Trank for guests who love Balkan specialities or steaks and schnitzel in all kinds of variants. Parking is possible on the parking spaces along Frankfurter Straße, in front of the restaurant. In these still warm summer days, the restaurant offers an outdoor restaurant on a large paved area in front of the restaurant. Numerous tables are on the evening of the warm 6th of September. We have reserved and choose a table in the restaurant because of the cooler outdoor temperatures. Directly in the eye, when entering the guest room, the strong dark brown beams fall, which carry the same-colored ceiling beams on the broken white ceiling. The frame between the stand beams is removed so that the guest can look over a large guest room. The gray-white chairs and benches with an imaginative black line pattern around the brown or broken white tables with broken white table runners on brown tablecloths and vice versa are also noticeable. Small separators are separated from the large guest room from the best-reduced stone walls. The dark red tile floor and the small floor lights with white screens on the crossbeams between the stand beams create a cozy ambience. The restaurant is well visited, amazing for a Tuesday night. It's good that we reserved ourselves. A friendly young man dressed in black, with black apron offers us a four table. Here we have the evening about a good sitting meat because it is cozy here and it tastes us. But later. The ambience is worth four and a half stars because of the tasteful and in-house equipment and because of the restored exterior of the house. The service We are served in the evening by three young men, all dressed in black and with black apron. All service personnel are well informed what the kitchen produces, very friendly and turned to the guest. The attention of one of the young men who serves us is not to be overlooked. The lady of our couple falls off the table. Typical metal rings in the guest room. The young man is already at the table and presents a new knife. The requirements of the service personnel, whether it is correct, do not work, but are warm and interested in the well-being of the guest. At the end of the evening, however, we register a decrease in attention. To select the desserts, we have the menus again. But it takes unusually long until our wishes are recorded. The young men did good work in the evening. You know you're served by professionals. Four and a half stars deserve the service. It would have been five stars if attention had not finally been neglected. We have taken a place at our reserved table, we already get the menus that are distributed by one of the service owners. Hip, Rag and Filet Steaks dominate the offer in all possible variations. But also the “big meat sides” offer many carvings and fillets. Typical Balkan dishes such as Satarasch, Pola Pola or Pljeskavica complement the offer for meat lovers. For fish, the offer is rather small (Rotbarsch, North Sea salmon and Dorade). Salads, desserts, various appetizers and a vegetarian dish complete the offer. The menu is already very meat-loaded, but who is surprised by a Balkan restaurant. Our serviceman has already accepted the drinks: – a bottle of mineral water (0.75 l for 5,50 € for my wife, – a Merlot (0.2 l for 4,50 € for our girlfriend, – a wheat beer (0.5 l for 3,50 € for our friend and – a Pils from the Eifel (0.3 l for 2,20 € for me). Our service brings the drinks to our table and serves. In the meantime, we have decided and the young man finds our food wishes. My lover decides for a – Rumpsteak “filled”, Ham cheese filling, with bacon beans and roast potatoes (20,50 €). Our girlfriend takes – Dorade Royal (weather with garlic and olive oil with butter potatoes and spinach (17,50 €). The two men stay with the meat. A – Rumpsteak “Pfeffer” in spicy green pepper sauce with rosemary salads (20,50 € for our friend who asks for roast potatoes instead of rosemary, which is also immediately accepted, and a – fillet “Pfeffer”, beef fillet in spicy green pepper sauce with roast potatoes (25,50 € for me). A mixed salad with in-house dressing is served in all dishes. There is no greeting from the kitchen. Our service owners bring the salad to the table. We find leaf salad, field salad, cucumber slices, tomato vines, carrots, radishes and paprika pieces (yellow, green and red on our salad plates, poured over from this in-house dressing. Owner? Or homemade? When serving, I ask our service provider who assures “homemade”. It also tastes “homemade”. The yogurt base was refined to a delicious dressing with an acidic note. The dressing is excellent for all four. The salads are all fresh and crisp. There is nothing to complain about when supplementing salad, the start was already successful. After a waiting period that corresponds to the preparation period for our main dishes, our service personnel bring steak and fish dishes. My wife gets the stuffed rump steak with bacon beans and roast potatoes to which a bowl with herbal butterball is attached to red pepper baskets. For decoration lies a blunt cherry tomato on the steak. Rumpsteak “filled”, ham cheese filling, with bacon beans and roast potatoes Rumpsteak is roasted as a desired medium, tender and juicy. The filling of ham and cheese is well dimensioned, the roasted potatoes are wonderfully crispy, the beans are hearty lubricated with finely cut bacon cubes. The herbal butter lacks some salt, but this is a question of taste. My pepper fillet is served with a part of well roasted roasted roasted potatoes and a steamed cherrytomate. It lies in a creamy pepper sauce and is also largely covered by it. fillet “peffer”, beef fillet in spicy green pepper sauce with roast potatoes The meat is excellently prepared, very delicate and pink in a cut, just medium as ordered. The fact that it is covered by pepper sauce influences the roasted aroma. A separate application of the sauce would have been desirable. But the poured steak doesn't bother me too much, especially as the sauce tastes excellent and gives the meat extra pepperwort. The frying potatoes are completely according to my taste – nicely crispy and well roasted. The Speck taste penetrates. The record of our friend is like mine, only that instead of the fillet steak is a lapping steak. Rumpsteak “Pfeffer” in spicy green pepper sauce with roast potatoes Our friend is also full of praise over his court. His Rumpsteak is fried as ordered, but juicy and tender. His wife does not stand back with the praise for her Dorade. It has a "weather" on the plate, a Dorade, which was roasted on both sides and folded up, on butter potatoes and a spinach cone, which is well sown with garlic. Here, too, the blunt Cherrytomate color brings into the arrangement. Dorade Royal with garlic and olive oil with butter potatoes and spinach Our girlfriend tastes excellent. She is very pleased with the Dorade and the Supplements. Such delicious and well prepared main dishes should follow desserts, at least for three of us four. Our friend decides for a liquid “aftertaste”, a – Sljivovic (2 cl for €2.50), while my wife and friend choose – Parfait from almond crown and Arancini with fruit set (6.50 €). For me it should be – vanilla ice cream with hot raspberries and cream (5,00 €). The two ladies do not wait long for the cold seduction, which is accompanied by a glass of fresh fruit. Parfait from almond crown and Arancini with fruit set The Parfait is a successful composition of eggs, cream and mascara, mixed with almond crowns and candied orange peels. The fruit set consists of white and blue grapes, raspberries and a fig district. My vanilla ice cream consists of three thick eggs, a pot with hot raspberries is attached. A thick sticky cream with a raspberry “on” lies next to the iceballs. Vanilla ice cream with hot raspberries and cream Although I usually barely eat sweet desserts and as our friend is more liquid desserts: the ice cream – nice creamy – tastes excellent with the raspberries. And then it should be for our friend and me at the end – Aquavit (2 cl for 2,80 €, which is ice-cooled in ice-cold glasses. The ladies still take their espresso (2,00 € ), which is served well hot. We are very pleased with the services of the kitchen. Our initial fear that is offered only on average as in a Allerwelts-Balkan restaurant is refuted. The preparation and quality of the dishes are very good. We give the kitchen of the Dreigiebelhaus, based on restaurants of its category, full of five stars. The price-performance ratio For the 137 Euro, that the evening costs, we were served and delivers four excellent. The preparation of food and the very courteous service justify the necessary prices. In our opinion, the price-performance ratio is between good and very good. Therefore, there are four and a half stars for the price-performance ratio. Cleanliness Both the ladies and the men's toilets are clean and well maintained. Also in the guest room it is clean, cutlery, dishes, glasses and tablecloths are without making. It's supposed to be four stars for cleanliness. By the way, the band can cause irritation to the toilet. In a longer hall there is a washing room, then the men's toilets and then behind a white wooden paravent the women's toilets. If you want to go to the toilet, you have to go through the common laundry room. When I stand there and wash my hands, an incoming lady comes out and wants to go. My fear-reducing “Is already above all, you have to go through here!” then helped her to finish. Conclusion The restaurant in the Dreigiebelhaus has surprised us positively. We recommend it without restriction and are very pleased to return here. Four-and-a-half stars – this is also the quotient of the five categories – are also completely justified for the conclusion."