Das Restaurant im Kurhaus Trifels

Instead of accidentally and spontaneously it turned out that last Thursday I was a Christmas party buffet at the Kurhaus Trifels. Such a Christmas dinner is traditionally quite meat-loaded, the easier I was that there was also a proper selection of vegan food at all courses. There were not only various salads and bread, but also a fantastic Red Beete Carpaccio, from which I was three times... At the main dish I left the roast and instead kept on the (practical as vegan) cabbage business with vegetables and smoked tofu filling. The dumplings were unfortunately not vegan, but there were vegan root vegetables with carrots and pastinaks that tasted well. But I was really happy when I asked about the ingredients of roast sauce. It was cooked with meat broth, but it turned out that a second vegan! Brate sauce in the kitchen has already been prepared, which was quickly brought for me. It's a secret for me why they didn't stand on the buffet, but obviously they were supplied for all situations (like hungry vegans! I was very impressed, especially he was really good! For dessert there were marinated oranges, and from the stand with the freshly baked waffles I got some hot cherries. Was a very nice evening, I was really tired and satisfied. It's not always like going out as a vegan!

"Sehr angenehmes Hotel mit veganen Speiseoptionen, besonders beim Frühstück."

Eher zufällig und spontan ergab es sich, dass ich am letzten Donnerstag im Advent am Weihnachtsfeier-Buffet im Kurhaus Trifels war. Traditionell ist ein Weihnachtsessen recht fleischlastig, umso erfreuter war ich, dass es bei allen Gängen auch eine ordentliche Auswahl an veganen Speisen gab. Zur Vorspeise gab es nicht nur verschiedene Salate und Brot, sondern auch ein fantastisches Rote-Beete-Carpaccio, von dem ich mir dreimal nachnehmen musste... Bei der Hauptspeise ließ ich den Braten links liegen und entschied mich stattdessen für die als vegan gekennzeichneten Kohlrouladen mit Gemüse- und Räuchertofufüllung. Die Knödel waren leider nicht vegan, aber es gab veganes Wurzelgemüse mit Karotten und Pastinaken, das gut geschmeckt hat. Doch ich freute mich besonders, als ich nach den Zutaten der Bratensoße fragte. Zwar war sie mit Fleischbrühe gekocht, aber es stellte sich heraus, dass eine zweite vegane Bratensoße bereits in der Küche vorbereitet war und dann schnell für mich geholt wurde. Es bleibt mir ein Rätsel, warum sie nicht auf dem Buffet stand, aber offensichtlich hatte man für alle Situationen (wie z.B. hungrige Veganer) vorgesorgt! Ich war sehr beeindruckt, vor allem war sie wirklich richtig gut! Zum Nachtisch gab es marinierte Orangen, und vom Stand mit den frisch gebackenen Waffeln holte ich mir heiße Kirschen. Es war ein sehr schöner Abend, ich war richtig satt und zufrieden. Das passiert nicht immer, wenn man als Veganer ausgeht!

We were spontaneous with 7 people in the afternoon after a hike to dinner. The restaurant is one of the few who opened on Tuesdays. All dishes were tasteful, great in size and performance. The service was humorous and attentive. The ambience of the restaurant is welcoming. In summer, the outdoor terrace also offers a great stay. We can only recommend this restaurant and think that the associated hotel is just as attractive, especially the treetop houses in the building.

We were here with a friendly couple who had met this place very positively a few months ago. Unfortunately, this time the menus consisted of over 50% of Pfifferlingen, which turned out to be a problem. None of the two menus could be changed. I don't get forest mushrooms and two others didn't want any. We had to choose something from the very clear map <10 food). I chose the Cordon Bleu and asked if I could get a different supplement instead of the potato salad with cucumbers as I don't like cucumbers. That was answered in the words, that would not be possible, I could choose another ‘satisfaction supplement’. Unfortunately there were no other supplements on the map! Asking my wish in the kitchen was answered with the words I don't need to ask, so I get the same answer made us all a little speechless. Back from the kitchen the answer was confirmed, but the lady now offered me the risotto with PFIFFERLINGEN, incl. a matching face. With the help of a client at the side table we could find a solution. Unfortunately then the Cordon Bleu was rolled and made in the frituse, tastefully good but not like a Cordon Bleu. The food as a whole was tastefully good, with my wife appearing the menu for 69 € quite expensive. All four at the table were not really satisfied, as the ladies served us and the card was very inflexible. No one had got what he really wanted. Too bad, for over 300€ I expect more. Mr. Kunz was very friendly and advised us to the drinks really well. So the three wine were always suitable. Around 22.30 h we were asked to switch to the club room in the cellar as the terrace and the restaurant close.