Dollenberg ·kaminstube

Positiw I would like to highlight our friendly waiter. first I didn't want to let myself in because I wore a short pants (30°C outside temperature) and some of the house guests I only saw later. the food was to cook home (herent: 3 different tomatoes, mozzarella, basilikum). I don't have to gourmet restaurant. the restaurant was not adhered to. the environment is flowering, maybe it was sometimes chique in the 1990s. the name kaminstube is misleading, at least if they don't imagine a room under a kamin.

Buffet was delicious, but the spatialities are already very obsolete. personal is very friendly. what is not going is a buffet in a room with 100 lut, 20 gas burners, in unventilated rooms and felt 28 grad, without the time being ventilated

Culinary delight Once a week the gates of the gourmet palace are opened. Chefs to touch and overlook the shoulder when cooking is fully hip. Guests can taste, flick, study and admire in a lot. Champagne and wine of the finest. Music to dance. Eat so much. Two star chef Martin Herrmann in the middle, always smiling, always friendly. Tuna in Sesamcoat, fillet of Dorade Royale on leaf spinach and red wine butter sauce, sworn beef bakers on potato mousseline and burgundy sauce or gratinated lamb carré on ratatouille on thyme and and and and and and and and and. A prominent artist can stand next to one.

We were on Sunday brunch. the food was fine.Leider left the friendliness of the staff to wish. chef’s statements were very inappropriate. dogs are allowed,but not liked to see. service: 2 location: 2

Culinary delight Once a week the gates of the gourmet palace are opened. Chefs to touch and overlook the shoulder when cooking is fully hip. Guests can taste, flick, study and admire in a lot. Champagne and wine of the finest. Music to dance. Eat so much. Two star chef Martin Herrmann in the middle, always smiling, always friendly. Tuna in Sesamcoat, fillet of Dorade Royale on leaf spinach and red wine butter sauce, sworn beef bakers on potato mousseline and burgundy sauce or gratinated lamb carré on ratatouille on thyme and and and and and and and and and. A prominent artist can stand next to one.