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"The present municipality of Hirschberg was founded in 1975 by the association of the two previously independent municipalities of Großsachsen and Volkrshausen on Bergstraße. Both have been part of the Kurpfalz for centuries. In recent years we visited the crown regularly, the last time three years ago, then we had the tasting menu for just under 70 euros. My wife also goes more often, her current tasting menu for 68 euros was punched into the eye with herbal crust, salmon from the grill as well as sorbet and well-hearing dessert. We had reserved for Easter Sunday in the red room in advance, at home we had estimated a budget of about 150 euros, then it should be different... cars, tractors, tram. Those who regularly follow the Vox Station may have seen the Doku Soap My heavenly hotel, owner Sabine Grüber wins the competition of the hoteliers around the vague title. Unfortunately, the location is not optimal, located directly on the road, there are a few parking spaces, but they are mostly confiscated by the hotel guests, we had to look for a little longer today, in the end we set ourselves towards the residential area to a fence (we were not the first) when we went to the crown, but actually 3 community parking spaces were still on the other side of the road. We go to the three stages, before the door some thick cars (A6, A8, Porsche) stroll through the audience young, almost all under 90, some probably already in the 3-digit area, but good, it is Easter Sunday. We study the tasting menu for 68 euros in the outdoor area and there is also the classic menu for 18 euros (also not bad). In the right window some older stickers from Guide Michelin and Schlemmeratlas we go into the room and are greeted by a slightly thicker man with too short tie. You were reserved in the red room? Would you like to go somewhere else? No, we wanted to go to the red room. At the beginning it was also cozy and well enticed, but more and more guests there was a huge lack of fresh air, it was too warm and the air also stood off. I went 2x to the toilet to get air, the band corresponds to a stadium round, but good, it is Easter Sunday, one of the most important days of Christians. We had to swallow when we opened the double-sided menu. There were 10 different 3 gear menus, including the classic menu and the tasting menu. A soup and a dessert that was repeated. When booking we were not attentive to it, but on the Easter days for each guest what should have been there, the offer was well sorted, there was even a vegetarian 3 course menu. As a wine recommendation, there were 4 different wines, among others the famous Maximus a Pinot Noir, from the Hollerrieth winery of Maikammer, whether to fit the beef?. I had already chosen the menu number 6 thanks to Dr. Snuggles. I had to think about our dok who eventually ordered a beef fillet, I thought why shouldn't grab the fillet, we had estimated 150 euros, at the menu price of 28 euros for the three courses I could really do. A short demand for the trained service. The fillet has good 250 grams, so it was absolutely in the green area. Even my wife took the Filet alternative, but with her it should be the menu number 4, the Filet Duo, pork fillet from the Odenwälder Bio Schwein, plus a medallion bovine fillet with Spätzle and Champignons. Both menus had a salad. We order a bottle of Gerolsteiner Medium (5 Euro), for soup carrots soup with creambonnet it should be a white burgundy from the winery Deinhard from Deidesheim, the district for pleasant 6,50. A greeting from the kitchen unfortunately did not come, after a few minutes the soup came with the words, they are glad that they already get the soup now, later, if it is full, it can not come exactly fitting to waiting times, but he probably did not mean it with his serious words. The waiter who welcomed us and also served the soup was not so friendly to us, but he seemed very attentive and professional, but he missed the softskills. The somewhat older gentleman who gave us the wine recommendations (not standing in the Easter card) was sympathetic to us, but at the end of the evening he had also flashed a few attention deficits, but I turned very good 4 stars in service. In the ambience there is only a reduction through the warmth and lack of fresh air, even here very good 4 stars. The soup tasted very good to my wife, I found the temperature somewhat inappropriate, too hot. The taste reminds of carrot and ginger, but I do not put my hand in the fire, whether brewing powder has been renovated here with soups, the contrast to the liquid cream hood and the fresh herbs was beautiful. For me, she would have tasted a tick better, even she was too sour for me if I caramelize a carrot ginger soup the ingredients first with sugar before I washed with white wine and salt. but good, no master chef has fallen from heaven. Our cook has other strengths. e.g. when preparing the main courses. My wife and I were thrilled. The meat on the point medium (bef), inside with slightly raw core, beautiful juicy, so it must be. Even the pig was nice medium, so bright pink and super juicy. To the beef fillet, I had ordered a Syrah (great growth) from an Odenwälder Winzer, Wibbling or something similar, the taste famos and accompanied the fillet perfectly. The cook just forgot to season the meat perfectly, there was a lack of salt and pepper. The 250 grams of beef fillet from the mastoches were still very well prepared, had a correct resting time so that no meat juice (even if the meat is compressed) has developed. On a preheated plate. In addition, there was a beard-blue foam that was funny as a crust, but a crust was of course not. The Balsamico pearls onions lacked a bit of pep, here and there you could have helped in the kitchen with some salt in the vegetables, while the potato crust was nicely soft and fluffy (I did not know that this was a very good kitchen performance that I rated with 4.5 stars. The dessert ended the really very good overall impression, a kind of raspberry mousse with creamsticks, beautifully dressed in glass, the price of 28.50 for the beef fillet menu as well as 21.50 for the duo pig"