Parkhotel Emstaler Hoehe Genussrestaurant Habichtswald

"The Habichtswaldsteig can be hiked in 4 stages, and no matter where you start, half of it is in Bad Emstal. There my wife and I had reserved a room in the Emstaler Höhe Parkhotel certified by the hiking association. In the late afternoon we reached Bad Emstal from Naumburg. This hotel is located right on the Kurpark. Bad Emstal also suffers from the decline of the spa, the thermal bath is closed, the clinic is still there, but also here a certain morbid charm of past more beautiful times. This is of course not a good environment for a hotel. For the hiker, however, insignificant, because if he bends off the way, he crosses the beautiful rose garden of the spa park and then sits quasi on the terrace of the park hotel. There was a cool beer from a young man, and he checked us out so that he could book it immediately. After the beer we went to our room in the fairy tale category, highly recommended, here you can spend a few nights. The Habichtswald is Gebrüder Grimm Land and everywhere meet one of their fairy tales, including in our room. At some point we were back to the restaurant and went down to Gaststube. The guest room is quite divided, we got a table in the front area. The ambience was decorated with love up to the details. Conveniently covered the table with fabric napkins We sat comfortably and comfortably and took the offer of the kitchen in gaze. The 4th October is our wedding day, so an aperitif is in progress. Champagne, but not of grapes, but of apples of the sight, fermented twice by traditional method. In the Seeburger district of Breitenbach (we came along the way there still past the Kelterei Döhne produces this very tasty, light (6.5% sparkling wine, rather not brittle, even if it is called so). (Extra sec, I would call him. Delicious he was all about, he accompanied us to the appetizer for dinner. The kitchen welcomed us with bread and a cream. The cream was a thicker version of the Frankfurter Sauce, very fresh, light and for my, in Frankfurter Sauce, not very experienced sense of taste with the right herbs. Very good the spiced bread, there was anise, cardamom, curry and other things that gave the bread an oriental touch, delicious! In terms of appetizer we went the same way regional, pickled salmon trout, green sauce, horseradish and potato buffer. Good combination on the plate, a buffer would have been enough, but he tasted good. Especially with the green sauce. The horseradish should have been a bit sharper, even in combination with the pickled fish, which had been well managed. That was a good starter for both of us. Among the two main foods the apple tampagner no longer went, a red one should be. He came from the Kaiserstuhl, was a Late Pinot by the Merdinger Bühl and came from the winery Joachim Heger, safe bank for red wines from the Kaiserstuhl. That would fit and lamb lobe for carstens and poach medaillons for his wife. The restaurant gets the lambs as a whole and always works the parts according to the same scheme, only there is the haxe, then a drunkard, then a keule, at the end a carree. My question of what's on the line was answered with keule, great, that was ordered and was not regretted, as tender as it was tasted and served in a delicious sauce. Also the vegetables tasted and crunchy roasted on the plate. My wife got medallions wrapped by wild boar with bacon, served with swollen hosting and a stunning raspberry sauce. The supplements potato gratin in very free preparation interpretation and a sweet potato puree fit well with the respective dishes. Also the main dishes very tasty! We still wanted a dessert. What better fits to the beginning of October than a pomological trilogy? Crumble, Sorbet and a cold apples' velvet are very well served by our menu at the Parkhotel's restaurant. After that a cocktail Snow White reloaded he called himself, consisting of gin, pomegranate, quilt, lime and apple and then also provided the necessary bed weight. The service at the Parkhotel was extremely enjoyable on that day of visit. From reception on the terrace to check out, we were well looked after. In particular, the young man who was responsible for the service in the evening at the restaurant made his job pleasingly sovereign and safe. He came almost directly from Frankenberg from the sun and that was noticed by his work! Later we learned that he was responsible for the whole operation at the hotel. Good decision of the owners, they will not regret it. The Parkhotel is a gastronomic lighthouse in other surroundings, so I can draw a conclusion. Always worth a return and highly recommended by me."