Maximilians · Kurhotel - Bad Rodach

A very tasty meal for adults and a great children's menu too! The steak, for example, was great and the team was friendly and knowledgeable. We liked it very much.

Visiting the Kurhotel Bad Rodach. Breakfast and dinner very rich and delicious! Big praise to the kitchen at Maximilians , very tasty food, which is served on warmed plates. Every wish is catered for, that 's what we want! Full recommendation!!! We will be back definitely !!!

Today we were guests at the Maximilians Restaurant in the Kurhotel Bad Rodach!! The pleasant atmosphere was rounded off by an excellent dinner!! We would particularly like to highlight the great service from Mr. Tobias Meister! We have rarely met such a dedicated restaurant manager!! Kudos to him and the chef with the great salad dressing!! If we are ever in the area again, we would be happy to visit you again!!

The anniversary is coming. Time to pamper the love of the heart. Since I did not want to cook myself (if something special, only a restaurant visit was possible. Where to go if you want to go quietly and away from the few good but at the same time very well visited restaurants in Coburg Downtown? Nearby only Bad Rodach with the maxima in the wellness hotel. Reserved on the day before, the enjoyment menu ordered in the aftertaste on the Oberfränkische Enjoytage and hoped for good weather. I told the good guy that I needed support and then we would go to McDonalds to make sure she's hungry. Said, done. The journey over a few sluts towards simple village pubs, always with diffuse hints and the question whether they also eat inns. The confusion was perfect when we reached the place almost through the back entrance. The greater was the surprise and joy of not eating a crook. The lady of the house received us directly at the entrance with our name and asked if we would rather eat indoors or on the terrace. The outdoor area was our choice, a table was converted into a small table. Flexibility as I love her. I've already let out the accessibility inside, and I'm expanding it to the terrace now. The view great, over the quiet bath Rodach, beautifully immersed in the light of sunset. Protected and yet also a little airy, very pleasant after almost hot day temperatures. A perfect environment for a special day. After the menu has been pre-ordered, only the selection of the aperitif was required. My companion chose an apple wine, extremely fresh. Or krachsauer. But well cooled and clearly tasted for apple, without additives. As a driver, I had an apple juice from the nearby winery. Also on ice and much milder. Greeting from the kitchen The kitchen presents itself with a greeting. It consists of slices of fresh white bread. Not these inexact things that are otherwise crushed from a supermarket and heated in the oven. No, there is nothing wounded inside, but airy, the crust crispy and the taste not through a penetrant industrial brothefeteigaroma. The image is rounded off by the riches of geese /devil. It carries a veil of pepper and does not need spices anymore despite the rich menage. The kitchen welcomes, the guest accepts it pleasantly. Red Bete Carpaccio with Fountain Cressevinaigrette Bete Taste to Earth, are a favorable life center and belong in a bush. Regarding rural opinion. I like this variety of straw bones, also the sometimes quite burschikosen taste. My concerns were that this ingredient will overlay any other supplement on the plate. What is brought to the table is a completely different world. Always perfectly raised from the right, this leads to the restaurants where the goulash soup is placed over the table in the bucket. Here is the customer to get what he expects in an upscale gastronomy. The red bee were thinly carved, no trace of earthy taste. On the contrary, the red bowls were tasteful in the background and allowed the other flavors a place. In addition to sea salt crystals and freshly coarsely ground pepper (in my opinion, the only non-regional ingredients were innocent and seductive on the plate. Small parasols from the well, surrounded by a very beautiful Vinaigrette. Perfectly tuned, this vegetable has the stuff for the good kitchen. Pumpkin soup with roasted cores. I don't like pumpkin. This punishment of the sky is only tolerable when the non-existing taste of these orange balloons is covered by ingredients that make more effort during taste. Soup with garlic. Soup with bacon. Soup with other vegetables in it. Accepted, though neither liked nor loved. But what's going on, I'm going to survive this gang too. There was the soup. The first contact is made via the eyes. A strong orange soup, with pumpkin and pumpkin seed oil. Laaang bored, a thousand times seen, a thousand times tried. However, if you look more closely, the crumbs become fresh. Plus point. The spoon stretches through the soup, the consistency is kind of silky, more pleasant than before. A Cryon on the spoon, some soup, a core is also lost and a trace of oil connects the others. And there she is: The first pumpkin soup in my 46-year-old life, which also tastes me. After pumpkin, not after another ingredient. Fine soup base (garice?, with a pumped pumped pumpkin, and a creamy ingredient. Is there a little white bread? The cores make a change so that the soup cannot simply be poured into the neck, the guest has to deal with it. And he'll like to do it. I hate to admit it, but the soup convinces. In winter this would be the racer after a walk in cold and fresh air. Saiblingsfilet on the grey bed with white wine and parsley potatoes. There he is, the local fish. No regulation can be expected from its side. The red staromas seem to read in the dark places. And there is the first point of criticism: The filet is NEBEN the bet, not ON. Let's see. Yeah, I haven't described it yet. The graypes are cooked in a kind of vegetable broth, small pieces of root vegetables are included, the mass was bound with some kitchen cream. Very well seasoned, sceptics can also be convinced by the topic of war food. In the German kitchen the greype has a decent position. The kitchen here thoroughly cleanses with the prejudices. The fish is perfectly cooked on the skin side, only one or two small bones are left on the animal, but due to the very small size only those who always chew his fish sketically and excessively. The white wine sauce was drawn from a matching wine. Not these meadows of Riesling and also not the softened sauces of sweet, sometimes almost sweet wine. I would like to have had a spoon more, even if the overall picture had suffered. You can't have everything in your life. The potatoes were only potatoes. Cooked, whipped in butter, refined with coarsely cut smooth sheet. One or two pieces would have needed a minute of warmth, but were also so pleasant. Of course, a cook cannot cut off every single potato slice to look. Here too: Full consent to the band. Vanillasorbet on glazed plums OK, the vanilla will not come out of the environment either. But she was edited here. What does not mean that there is no inexpressible vanillin flavor from an industrial sorbet with a forced cream due to the chemical composition. The ingredients have also not separated, since the sorbent was rather frozen like a lump. A small dream with which the kitchen can smell. Finely costed, a melange of flavors that play well together. The plums were still solid, not this boiled mass, which is otherwise served in standard gastronomy. Recognisable fruits, pleasantly cooked in biss and with sugar glaze. But here the plums were too lukewarm. A little cinnamon, a drop of rum, maybe a toe of orange. Something the good food would have done. But this is on a level that is rarely found in and around Coburg. Conclusion: Every cent was well created. The menu of regional ingredients is proof of performance that encourage customers to think about it. Here we have a landmark with the best butchers, the most outstanding bakers, farmers and breweries of special kind. And yet we often prefer the quick kick for good and sustainable food in everyday life. Time to rethink. Time to support such gastronomy that rely on the region. In any case, we keep the website under observation and come back as a guest in the next offer menu. Just to mention what was deleted and drunk this evening: Aperol Sprizz 5,50 € mineral water 0,7 liter 5,70 € (Bad Brambacher mineral water 0.2 liter 2,60 € (Bad Brambacher still Cappuccino 2,80 € regional menu 32,80 €/person.

The anniversary is coming. Time to pamper the love of the heart. Since I did not want to cook myself (if something special, only a restaurant visit was possible. Where to go if you want to go quietly and away from the few good but at the same time very well visited restaurants in Coburg Downtown? Nearby only Bad Rodach with the maxima in the wellness hotel. Reserved on the day before, the enjoyment menu ordered in the aftertaste on the Oberfränkische Enjoytage and hoped for good weather. I told the good guy that I needed support and then we would go to McDonalds to make sure she's hungry. Said, done. The journey over a few sluts towards simple village pubs, always with diffuse hints and the question whether they also eat inns. The confusion was perfect when we reached the place almost through the back entrance. The greater was the surprise and joy of not eating a crook. The lady of the house received us directly at the entrance with our name and asked if we would rather eat indoors or on the terrace. The outdoor area was our choice, a table was converted into a small table. Flexibility as I love her. I've already let out the accessibility inside, and I'm expanding it to the terrace now. The view great, over the quiet bath Rodach, beautifully immersed in the light of sunset. Protected and yet also a little airy, very pleasant after almost hot day temperatures. A perfect environment for a special day. After the menu has been pre-ordered, only the selection of the aperitif was required. My companion chose an apple wine, extremely fresh. Or krachsauer. But well cooled and clearly tasted for apple, without additives. As a driver, I had an apple juice from the nearby winery. Also on ice and much milder. Greeting from the kitchen The kitchen presents itself with a greeting. It consists of slices of fresh white bread. Not these inexact things that are otherwise crushed from a supermarket and heated in the oven. No, there is nothing wounded inside, but airy, the crust crispy and the taste not through a penetrant industrial brothefeteigaroma. The image is rounded off by the riches of geese /devil. It carries a veil of pepper and does not need spices anymore despite the rich menage. The kitchen welcomes, the guest accepts it pleasantly. Red Bete Carpaccio with Fountain Cressevinaigrette Bete Taste to Earth, are a favorable life center and belong in a bush. Regarding rural opinion. I like this variety of straw bones, also the sometimes quite burschikosen taste. My concerns were that this ingredient will overlay any other supplement on the plate. What is brought to the table is a completely different world. Always perfectly raised from the right, this leads to the restaurants where the goulash soup is placed over the table in the bucket. Here is the customer to get what he expects in an upscale gastronomy. The red bee were thinly carved, no trace of earthy taste. On the contrary, the red bowls were tasteful in the background and allowed the other flavors a place. In addition to sea salt crystals and freshly coarsely ground pepper (in my opinion, the only non-regional ingredients were innocent and seductive on the plate. Small parasols from the well, surrounded by a very beautiful Vinaigrette. Perfectly tuned, this vegetable has the stuff for the good kitchen. Pumpkin soup with roasted cores. I don't like pumpkin. This punishment of the sky is only tolerable when the non-existing taste of these orange balloons is covered by ingredients that make more effort during taste. Soup with garlic. Soup with bacon. Soup with other vegetables in it. Accepted, though neither liked nor loved. But what's going on, I'm going to survive this gang too. There was the soup. The first contact is made via the eyes. A strong orange soup, with pumpkin and pumpkin seed oil. Laaang bored, a thousand times seen, a thousand times tried. However, if you look more closely, the crumbs become fresh. Plus point. The spoon stretches through the soup, the consistency is kind of silky, more pleasant than before. A Cryon on the spoon, some soup, a core is also lost and a trace of oil connects the others. And there she is: The first pumpkin soup in my 46-year-old life, which also tastes me. After pumpkin, not after another ingredient. Fine soup base (garice?, with a pumped pumped pumpkin, and a creamy ingredient. Is there a little white bread? The cores make a change so that the soup cannot simply be poured into the neck, the guest has to deal with it. And he'll like to do it. I hate to admit it, but the soup convinces. In winter this would be the racer after a walk in cold and fresh air. Saiblingsfilet on the grey bed with white wine and parsley potatoes. There he is, the local fish. No regulation can be expected from its side. The red staromas seem to read in the dark places. And there is the first point of criticism: The filet is NEBEN the bet, not ON. Let's see. Yeah, I haven't described it yet. The graypes are cooked in a kind of vegetable broth, small pieces of root vegetables are included, the mass was bound with some kitchen cream. Very well seasoned, sceptics can also be convinced by the topic of war food. In the German kitchen the greype has a decent position. The kitchen here thoroughly cleanses with the prejudices. The fish is perfectly cooked on the skin side, only one or two small bones are left on the animal, but due to the very small size only those who always chew his fish sketically and excessively. The white wine sauce was drawn from a matching wine. Not these meadows of Riesling and also not the softened sauces of sweet, sometimes almost sweet wine. I would like to have had a spoon more, even if the overall picture had suffered. You can't have everything in your life. The potatoes were only potatoes. Cooked, whipped in butter, refined with coarsely cut smooth sheet. One or two pieces would have needed a minute of warmth, but were also so pleasant. Of course, a cook cannot cut off every single potato slice to look. Here too: Full consent to the band. Vanillasorbet on glazed plums OK, the vanilla will not come out of the environment either. But she was edited here. What does not mean that there is no inexpressible vanillin flavor from an industrial sorbet with a forced cream due to the chemical composition. The ingredients have also not separated, since the sorbent was rather frozen like a lump. A small dream with which the kitchen can smell. Finely costed, a melange of flavors that play well together. The plums were still solid, not this boiled mass, which is otherwise served in standard gastronomy. Recognisable fruits, pleasantly cooked in biss and with sugar glaze. But here the plums were too lukewarm. A little cinnamon, a drop of rum, maybe a toe of orange. Something the good food would have done. But this is on a level that is rarely found in and around Coburg. Conclusion: Every cent was well created. The menu of regional ingredients is proof of performance that encourage customers to think about it. Here we have a landmark with the best butchers, the most outstanding bakers, farmers and breweries of special kind. And yet we often prefer the quick kick for good and sustainable food in everyday life. Time to rethink. Time to support such gastronomy that rely on the region. In any case, we keep the website under observation and come back as a guest in the next offer menu. Just to mention what was deleted and drunk this evening: Aperol Sprizz 5,50 € mineral water 0,7 liter 5,70 € (Bad Brambacher mineral water 0.2 liter 2,60 € (Bad Brambacher still Cappuccino 2,80 € regional menu 32,80 €/person.