Im Gut Hungenbach - Menú

"Already at the end of April 2020, we wanted to swap three hiking couples to the Kürtener Mühlenweg. But the Corona virus made us a thick line through the bill. The then Corona Protection Regulation prohibited a meeting of six people from three households, and the operation of restaurants was prohibited. After a quarter of years it is now finally so far: the weather fits, the Gut Hungenbach, a building ensemble with hotel and restaurant, has opened and the Corona Protection Regulation allows us to process three couples of different provenance at the Mühlenweg. From Mühle to Mühle we are staggered, about 15 km in total, and are now happy to have reached our destination with the Hungenbach district, essentially a commercial area and the Hungenbach estate. We have reserved the estate Hungenbach. The Ambience The Gut Hungenbach is a kind of open-air museum with various buildings, mostly half-timbered houses, which have been partially dismantled and rebuilt here, partly due to roads or dams. A massive stone building with wood-clad first floor houses the restaurant and on the first floor a part of the hotel rooms. A young woman in the twenties welcomes us and offers us two tables on the terrace for eight people. Well Hungenbach Terrace We let our tired bones fall under white, protective dome tents in garden chairs. We like the ambience, five stars. The service The young lady looks after us. She is attentive and very friendly, asking for our satisfaction, answering questions about the courts – and honestly, for example as my wife asks about the origin of the Pommes Macaire – TK or self-made? Due to low demand, the kitchen has changed to frozen goods. The restaurant was also welcoming when booking days before. The request to be able to park our cars on the hotel parking lot at noon in order to have the start and finish of the hike at the restaurant was met as of course. The best note for the service seems appropriate to us. Food and Beverages Before a note: I am executingly describing my consumption and that of my enthusiasts. In the courts of the two other couples I let pictures speak, but refer the respective assessment of the courts to our assessment. The young lady sends us the menus and picks up the drinks. Durstig, as we are after the hike, takes my love first • a large bottle of mineral water (Rheinfels Gourmet fine-perfect 0.7 l to 6.40 € and I a • Hofbräu wheat (0.5 l to 4.20 €). The drinks bring the young lady well cooled down to the table a little later. In the meantime, we have chosen the menu enriched with Pfifferlings, which is regionally marked with Mediterranean impact. My wife decides for • fried pork fillet on plucked cream sauce with Pommes Macaire and salad (21.80 €). After about 15 km walk, it must be a decent piece of meat for me: • beef fillet (250g of bacon seedlings with roasted mustaches and salad (32.80 €). Greeting from the kitchen To make it short: That was nix. The bread is baked, but lets you miss freshness. The quark is zero eight fifteen and lets the taste pale in front of it. Hopefully it'll be better! The hope is fulfilled, so much is said. The first flick of hope is the supplemental salad, which the young lady serves for meat dishes. Various leaf salads, paprika pieces – yellow, red and green –, tomato saddles and ruccola are covered with a very tasty yoghurt dressing with a sour note. The salads are fresh and crisp, the rating in our round is also crisp: Good! We also say this to the young lady who asks for our satisfaction and then brings our dishes. On the piece roasted pork fillet on pudder cream sauce with pommes Macaire and salad The pork fillet roasted on the piece has cut the cook in tranches. It is pink fried, tender and juicy. A little pepper and salt round off the good taste. The fillets are draped on a mirror of the piping cream sauce. Unfortunately, the only lukewarm cream sauce doesn't convince my wife tastefully, it lacks the tasty and the pea. The Pommes Macaire make up for the cream sauce manoeuvre – even if it is TK, as mentioned. The potato cubes are only made with herbs, without the addition of bacon and onions, but tastefully very good, fluffy and hot. Bovine fillet (250g on bacon seedlings with roasted semmelknödel slices and salad My beef fillet is butter soft, juicy and English in cooking at the thicker places, which quite meets my taste. If the young lady had asked about the Gargrad – a small forgiveness because she didn't do it – I would have said medium, but I am also very happy with the medium rare. The seedlings with bacon give the dish a delicious spice. The redness of the semmelknödel discs underlines this wort. 1A, I can only say. In order to appreciate the origin of my buttery tender fillet, I ask our young lady whether the cow was rotted from the farms in the surrounding area directly into the restaurant kitchen, which the lady acknowledges with an agreeing smile. Seriously, they confirm the origin of meat from the rural neighborhood. Salad plate “Gut Hungenbach”, with goat cheese with pesto and honey salad plate “Gut Hungenbach” with fried chicken strips Our tipper with salad plates is made of quality. Very good, both unanimously. Schnitzel „Hungenbach“ from the calf with champignons, fried bacon, onions and a fried egg, Rösti and a small mixed salad Also our couple with the Hungenbach Schnitzel is very satisfied with the meal. Very good, they say unisono. Our satisfaction is difficult to increase, yet we do not want to leave the desserts unintentionally. My wife chooses a • small mixed ice cream with cream (4. € and I have a • French cheese selection (10.90 €). The small ice portion consists of three small balls of ice (vanilla, chocolate and strawberry, creamy and good. There's a choice about the varieties. There are also two varieties of sorbet (Zitrone and Cassis . French cheese selection bread for French cheese selection The cheese slices are garnished with tomato, strawberry, salad leaves, cucumber slices and pepper slices. Two slices of butter serve as a bread spread. Everything is said to bread. The cheese, red mold, white mold, blue mold and, in my opinion, sheep cheese tastes very good and forms the crowning conclusion to the hiking Supper. With trouble I make the portion, the more satisfied I am after their consumption. A table foossine pampered with ... Tiramisu and a tipper sister and a tipper brother ... Big mixed ice cream with cream All three are tanned by the desserts and very satisfied with it. My wife completes her well-being with a hot, tasty • espresso (2,20 €). The final assessment in our table round is quite clear. Five times the cream is very good and once good. Cleanliness We have nothing to do with cleanliness. Tables, cutlery and dishes are clean. The toilets – both the ladies and the gentlemen – are also clean and well maintained. Nothing speaks against the best score. The price of service and kitchen performance are both high. The prices are largely appropriate. I see small rippers at the beef fillet at €32.80 and at the Rheinfels mineral water at €6.40, perhaps also in the cheese selection, which should also be paid at €8-9. But probably the largely unacceptable Corona time of the guest demands tribute. There are therefore only four stars for the price performance ratio. The conclusion of Wem so much good is worth four and a half stars. Maybe the restaurant still works a little bit at Amuse Gueule, it wouldn't be wrong. The partly raised prices can be partly explained by the quality delivered. Overall, we have a smooth recommendation for the Bergische Gut in Hungenbach."