Der Lennhof - Dortmund

After the long culinary deprivation time in a restaurant with beautiful ambiente on a beautiful garden terrace with beautiful weather with good food, we were able to enjoy these culinary delights before the curling down in 2020, so we were able to enjoy the good services of the “Lennhof” restaurant after the loosening of the coronary regulations with the most beautiful weather. We met the wife of the pächter, frau sandra karpati on the last weekend at the marketplace in DO-Hombruch, and chatted a little. In this conversation we learned that they opened on the fronleichnamstag and ordered a table. a good decision! the restaurant of the lennhof is housed in a beautiful restored workshop from the 14th century in the southern part of Dortmund-Menglinghausen. Previously, this was the “good room” of the bwb before the season preparation and the players were accommodated in the associated hotel. I had previously reported about the ambience of the restaurant room. Today, however, because of the beautiful weather we were looking for the beautiful garden terrace to come in the delightful dining and to dine in a beautiful ambiente and let us pamper after the long time of culinary delight. the view from the garden terrace goes on a beautiful biotope, a large meadow, on which horses graze, framed by much tree and shrub green. beautiful large sunshades covered the outdoor covered tables. on the covered garden terrace on which we sat, the tables were folded with white tablecloths, fabric napkins to the cardinal hat, wine and water glasses, beautiful chromed cutlery, wind light and silver plated. all a good deed for the eyes. this ambiente promises to be very comfortable and welcome. the covered garden terrace the garden terrace of the service: the well-known herr henrik maluga greeted us cordially, consistently controlled the negative Corona test certificates and led us to our ordered table. Beautiful, again old-known faces and above all well-trained people in the service to look back again! shortly afterwards he also appeared on our table the owner and chef attila karpati, welcomed us personally very cordially and could answer back so the decision of the chosen feeds did not fall hard. to emphasize that herr maluga has a very pronounced memory for its guests and immediately fulfilled our desire for a weinglas for the mineral water, since after our opinion mineral water from the weinglas “more mouths”. He also placed a wine cooler filled with ice on the table (inscribed: taittinger , in which the wine carafes are kept optimally cool and became. he also had in memory, which wee wee prefer, which makes a good service! each guest received the iron card printed on 4 DIN-A-4 pages. There was an etagere with four different dips (salt butter, paprikabutter, currybutter, bevelled roast butter and an additional peel with sea salt. a chrome-plated dish with four different fresh bread varieties was added. 4 butter varieties and salt 4 different broth varieties delicious crispy fresh bread from the kitchen was served in a dark ceramic dish, in which a striped pickled salmon rested on fenchelsalat, a small piece of smoked trout and a strong cleck mangomayonaise and roasted tweeled. a very nice start! greeted from the kitchen to start and tuning there was a glass 0.1 l geldermann Rosè-Sekt dry and well cooled. the selected spears: for the start there was a consômmé from the peyriguet huhn with sweet and truffle grapes (9,00 €. this consômmé was served in a turquoise bowl, in which some pieces of chicken meat, very small and bite-resistant vegetables and dark strips of truffle grapes were present. from a glass large teekanne was filled in the bowl before the eyes of the gastes. a thymian blossom raged the court. the consômmé strong in taste with wonderful finish in the gaumen. just delicious! the consômmé will be poured crisp fresh vegetable beads consômmé spasm soup with green spasms (8,00 €) a wonderful spasm soup: slightly creamy tied, not these usual in thick flour sweating soups, but distinct spasm with white wine were aromatized with small green spargel strips, the so it must be a soup! chapeau! soapy cream soup scavenging strips in the soup soup forelle all fried with summer snacks and sweet potato pearls (26,00 € in advance the trout was presented to me all to the view and the service asked if I myself or the kitchen should fill the trout. forelle, in advance, the felted forelle on a large square porcelain plate was then served the felt forelle. 10 small reddish cut out balls of sweet potato, a slice of lemon, small blossoms of crumbs and a grate-shaped, fried potato julienne. There was a separate dish of the cooked and touring vegetable consisting of tubs, zucchini, paprika, sugar-choded, green tips. after my taste, it was a bit too long, here I missed the bite of crisp cooked vegetables. In addition, there was a terrine with a white weeping sauce that I found most delicious: lightly ally, beautiful light lemon aromas in the background. the trout itself very glazed, the skin beautifully red. However, I personally do not like fish skin, so I did not eat them. for the trout Die filierte forelle Marktgemüse as a supplement to the forelle coq au vin with colorful Vichy tubes and Dauphine potatoes (24,00 € this dish was ordered as smaller portion and served (20,00 €. here paid out that the chef attila karparti was with us on the table and after red wine with red wine that he had not appeared today with red wine. that was exactly the right decision for my guidance. the coq au vin was cut as supreme, the keule visually closed with a small paper cooker and served on a large round porcelain dish. 4 beautiful Dauphine potatoes, made from brandy, and beautifully touring red, yellow and black tube pieces (urmöhre , a mandatory fritiert gitter von kartoffeljulienne. already visually a highlight this court. a wonderful very aromatic slightly bound and clearly tasted white wine sauce, which was also served in an extraterrine. white wine sauce for the coq au vin coq au vin (in white wine cooked that dessert: my mother used to say: eating without dessert is no eating. so quickly order a dessert from the menu: refreshing sorbet selection with fresh fruits (8,00 € dessert: versert. sorbets with fresh fruits in advance: for me a dream: 3 different sorbets (yogurt, strawberry, thorn fields rested on the big teller between different fresh fruits: slices of orange, apple columns, bromberries, strawberries, blueberries, red johannisberries, doubted by some mint leaves. this dessert was very refreshing and all components could be transferred to the palate well. a successful conclusion! the selected beverages: 0.1 l geldermann Rosè-Sekt 0.1 l pink rosè dry 0.1 l riesling by geil aus bechtheim 1 bottle 0.75 l mineral water from appolinaris selection medium conclusion: once again it was an all-round successful evening with good and creative food in a beautiful ambiente of a beautiful garden terrace, good drinks, accompanied by a friendly, polite and friendly service. we felt good. my rating: 5 – absolutely again (1 – certainly not again, 2 – hardly again, 3 – if it comes back, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

After the long culinary deprivation time in a restaurant with beautiful ambiente on a beautiful garden terrace with beautiful weather with good food, we were able to enjoy these culinary delights before the curling down in 2020, so we were able to enjoy the good services of the “Lennhof” restaurant after the loosening of the coronary regulations with the most beautiful weather. We met the wife of the pächter, frau sandra karpati on the last weekend at the marketplace in DO-Hombruch, and chatted a little. In this conversation we learned that they opened on the fronleichnamstag and ordered a table. a good decision! the restaurant of the lennhof is housed in a beautiful restored workshop from the 14th century in the southern part of Dortmund-Menglinghausen. Previously, this was the “good room” of the bwb before the season preparation and the players were accommodated in the associated hotel. I had previously reported about the ambience of the restaurant room. Today, however, because of the beautiful weather we were looking for the beautiful garden terrace to come in the delightful dining and to dine in a beautiful ambiente and let us pamper after the long time of culinary delight. the view from the garden terrace goes on a beautiful biotope, a large meadow, on which horses graze, framed by much tree and shrub green. beautiful large sunshades covered the outdoor covered tables. on the covered garden terrace on which we sat, the tables were folded with white tablecloths, fabric napkins to the cardinal hat, wine and water glasses, beautiful chromed cutlery, wind light and silver plated. all a good deed for the eyes. this ambiente promises to be very comfortable and welcome. the covered garden terrace the garden terrace of the service: the well-known herr henrik maluga greeted us cordially, consistently controlled the negative Corona test certificates and led us to our ordered table. Beautiful, again old-known faces and above all well-trained people in the service to look back again! shortly afterwards he also appeared on our table the owner and chef attila karpati, welcomed us personally very cordially and could answer back so the decision of the chosen feeds did not fall hard. to emphasize that herr maluga has a very pronounced memory for its guests and immediately fulfilled our desire for a weinglas for the mineral water, since after our opinion mineral water from the weinglas “more mouths”. He also placed a wine cooler filled with ice on the table (inscribed: taittinger , in which the wine carafes are kept optimally cool and became. he also had in memory, which wee wee prefer, which makes a good service! each guest received the iron card printed on 4 DIN-A-4 pages. There was an etagere with four different dips (salt butter, paprikabutter, currybutter, bevelled roast butter and an additional peel with sea salt. a chrome-plated dish with four different fresh bread varieties was added. 4 butter varieties and salt 4 different broth varieties delicious crispy fresh bread from the kitchen was served in a dark ceramic dish, in which a striped pickled salmon rested on fenchelsalat, a small piece of smoked trout and a strong cleck mangomayonaise and roasted tweeled. a very nice start! greeted from the kitchen to start and tuning there was a glass 0.1 l geldermann Rosè-Sekt dry and well cooled. the selected spears: for the start there was a consômmé from the peyriguet huhn with sweet and truffle grapes (9,00 €. this consômmé was served in a turquoise bowl, in which some pieces of chicken meat, very small and bite-resistant vegetables and dark strips of truffle grapes were present. from a glass large teekanne was filled in the bowl before the eyes of the gastes. a thymian blossom raged the court. the consômmé strong in taste with wonderful finish in the gaumen. just delicious! the consômmé will be poured crisp fresh vegetable beads consômmé spasm soup with green spasms (8,00 €) a wonderful spasm soup: slightly creamy tied, not these usual in thick flour sweating soups, but distinct spasm with white wine were aromatized with small green spargel strips, the so it must be a soup! chapeau! soapy cream soup scavenging strips in the soup soup forelle all fried with summer snacks and sweet potato pearls (26,00 € in advance the trout was presented to me all to the view and the service asked if I myself or the kitchen should fill the trout. forelle, in advance, the felted forelle on a large square porcelain plate was then served the felt forelle. 10 small reddish cut out balls of sweet potato, a slice of lemon, small blossoms of crumbs and a grate-shaped, fried potato julienne. There was a separate dish of the cooked and touring vegetable consisting of tubs, zucchini, paprika, sugar-choded, green tips. after my taste, it was a bit too long, here I missed the bite of crisp cooked vegetables. In addition, there was a terrine with a white weeping sauce that I found most delicious: lightly ally, beautiful light lemon aromas in the background. the trout itself very glazed, the skin beautifully red. However, I personally do not like fish skin, so I did not eat them. for the trout Die filierte forelle Marktgemüse as a supplement to the forelle coq au vin with colorful Vichy tubes and Dauphine potatoes (24,00 € this dish was ordered as smaller portion and served (20,00 €. here paid out that the chef attila karparti was with us on the table and after red wine with red wine that he had not appeared today with red wine. that was exactly the right decision for my guidance. the coq au vin was cut as supreme, the keule visually closed with a small paper cooker and served on a large round porcelain dish. 4 beautiful Dauphine potatoes, made from brandy, and beautifully touring red, yellow and black tube pieces (urmöhre , a mandatory fritiert gitter von kartoffeljulienne. already visually a highlight this court. a wonderful very aromatic slightly bound and clearly tasted white wine sauce, which was also served in an extraterrine. white wine sauce for the coq au vin coq au vin (in white wine cooked that dessert: my mother used to say: eating without dessert is no eating. so quickly order a dessert from the menu: refreshing sorbet selection with fresh fruits (8,00 € dessert: versert. sorbets with fresh fruits in advance: for me a dream: 3 different sorbets (yogurt, strawberry, thorn fields rested on the big teller between different fresh fruits: slices of orange, apple columns, bromberries, strawberries, blueberries, red johannisberries, doubted by some mint leaves. this dessert was very refreshing and all components could be transferred to the palate well. a successful conclusion! the selected beverages: 0.1 l geldermann Rosè-Sekt 0.1 l pink rosè dry 0.1 l riesling by geil aus bechtheim 1 bottle 0.75 l mineral water from appolinaris selection medium conclusion: once again it was an all-round successful evening with good and creative food in a beautiful ambiente of a beautiful garden terrace, good drinks, accompanied by a friendly, polite and friendly service. we felt good. my rating: 5 – absolutely again (1 – certainly not again, 2 – hardly again, 3 – if it comes back, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

After the long culinary deprivation time in a restaurant with beautiful ambiente on a beautiful garden terrace with beautiful weather with good food, we were able to enjoy these culinary delights before the curling down in 2020, so we were able to enjoy the good services of the “Lennhof” restaurant after the loosening of the coronary regulations with the most beautiful weather. We met the wife of the pächter, frau sandra karpati on the last weekend at the marketplace in DO-Hombruch, and chatted a little. In this conversation we learned that they opened on the fronleichnamstag and ordered a table. a good decision! the restaurant of the lennhof is housed in a beautiful restored workshop from the 14th century in the southern part of Dortmund-Menglinghausen. Previously, this was the “good room” of the bwb before the season preparation and the players were accommodated in the associated hotel. I had previously reported about the ambience of the restaurant room. Today, however, because of the beautiful weather we were looking for the beautiful garden terrace to come in the delightful dining and to dine in a beautiful ambiente and let us pamper after the long time of culinary delight. the view from the garden terrace goes on a beautiful biotope, a large meadow, on which horses graze, framed by much tree and shrub green. beautiful large sunshades covered the outdoor covered tables. on the covered garden terrace on which we sat, the tables were folded with white tablecloths, fabric napkins to the cardinal hat, wine and water glasses, beautiful chromed cutlery, wind light and silver plated. all a good deed for the eyes. this ambiente promises to be very comfortable and welcome. the covered garden terrace the garden terrace of the service: the well-known herr henrik maluga greeted us cordially, consistently controlled the negative Corona test certificates and led us to our ordered table. Beautiful, again old-known faces and above all well-trained people in the service to look back again! shortly afterwards he also appeared on our table the owner and chef attila karpati, welcomed us personally very cordially and could answer back so the decision of the chosen feeds did not fall hard. to emphasize that herr maluga has a very pronounced memory for its guests and immediately fulfilled our desire for a weinglas for the mineral water, since after our opinion mineral water from the weinglas “more mouths”. He also placed a wine cooler filled with ice on the table (inscribed: taittinger , in which the wine carafes are kept optimally cool and became. he also had in memory, which wee wee prefer, which makes a good service! each guest received the iron card printed on 4 DIN-A-4 pages. There was an etagere with four different dips (salt butter, paprikabutter, currybutter, bevelled roast butter and an additional peel with sea salt. a chrome-plated dish with four different fresh bread varieties was added. 4 butter varieties and salt 4 different broth varieties delicious crispy fresh bread from the kitchen was served in a dark ceramic dish, in which a striped pickled salmon rested on fenchelsalat, a small piece of smoked trout and a strong cleck mangomayonaise and roasted tweeled. a very nice start! greeted from the kitchen to start and tuning there was a glass 0.1 l geldermann Rosè-Sekt dry and well cooled. the selected spears: for the start there was a consômmé from the peyriguet huhn with sweet and truffle grapes (9,00 €. this consômmé was served in a turquoise bowl, in which some pieces of chicken meat, very small and bite-resistant vegetables and dark strips of truffle grapes were present. from a glass large teekanne was filled in the bowl before the eyes of the gastes. a thymian blossom raged the court. the consômmé strong in taste with wonderful finish in the gaumen. just delicious! the consômmé will be poured crisp fresh vegetable beads consômmé spasm soup with green spasms (8,00 €) a wonderful spasm soup: slightly creamy tied, not these usual in thick flour sweating soups, but distinct spasm with white wine were aromatized with small green spargel strips, the so it must be a soup! chapeau! soapy cream soup scavenging strips in the soup soup forelle all fried with summer snacks and sweet potato pearls (26,00 € in advance the trout was presented to me all to the view and the service asked if I myself or the kitchen should fill the trout. forelle, in advance, the felted forelle on a large square porcelain plate was then served the felt forelle. 10 small reddish cut out balls of sweet potato, a slice of lemon, small blossoms of crumbs and a grate-shaped, fried potato julienne. There was a separate dish of the cooked and touring vegetable consisting of tubs, zucchini, paprika, sugar-choded, green tips. after my taste, it was a bit too long, here I missed the bite of crisp cooked vegetables. In addition, there was a terrine with a white weeping sauce that I found most delicious: lightly ally, beautiful light lemon aromas in the background. the trout itself very glazed, the skin beautifully red. However, I personally do not like fish skin, so I did not eat them. for the trout Die filierte forelle Marktgemüse as a supplement to the forelle coq au vin with colorful Vichy tubes and Dauphine potatoes (24,00 € this dish was ordered as smaller portion and served (20,00 €. here paid out that the chef attila karparti was with us on the table and after red wine with red wine that he had not appeared today with red wine. that was exactly the right decision for my guidance. the coq au vin was cut as supreme, the keule visually closed with a small paper cooker and served on a large round porcelain dish. 4 beautiful Dauphine potatoes, made from brandy, and beautifully touring red, yellow and black tube pieces (urmöhre , a mandatory fritiert gitter von kartoffeljulienne. already visually a highlight this court. a wonderful very aromatic slightly bound and clearly tasted white wine sauce, which was also served in an extraterrine. white wine sauce for the coq au vin coq au vin (in white wine cooked that dessert: my mother used to say: eating without dessert is no eating. so quickly order a dessert from the menu: refreshing sorbet selection with fresh fruits (8,00 € dessert: versert. sorbets with fresh fruits in advance: for me a dream: 3 different sorbets (yogurt, strawberry, thorn fields rested on the big teller between different fresh fruits: slices of orange, apple columns, bromberries, strawberries, blueberries, red johannisberries, doubted by some mint leaves. this dessert was very refreshing and all components could be transferred to the palate well. a successful conclusion! the selected beverages: 0.1 l geldermann Rosè-Sekt 0.1 l pink rosè dry 0.1 l riesling by geil aus bechtheim 1 bottle 0.75 l mineral water from appolinaris selection medium conclusion: once again it was an all-round successful evening with good and creative food in a beautiful ambiente of a beautiful garden terrace, good drinks, accompanied by a friendly, polite and friendly service. we felt good. my rating: 5 – absolutely again (1 – certainly not again, 2 – hardly again, 3 – if it comes back, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

After the long culinary deprivation time in a restaurant with beautiful ambiente on a beautiful garden terrace with beautiful weather with good food, we were able to enjoy these culinary delights before the curling down in 2020, so we were able to enjoy the good services of the “Lennhof” restaurant after the loosening of the coronary regulations with the most beautiful weather. We met the wife of the pächter, frau sandra karpati on the last weekend at the marketplace in DO-Hombruch, and chatted a little. In this conversation we learned that they opened on the fronleichnamstag and ordered a table. a good decision! the restaurant of the lennhof is housed in a beautiful restored workshop from the 14th century in the southern part of Dortmund-Menglinghausen. Previously, this was the “good room” of the bwb before the season preparation and the players were accommodated in the associated hotel. I had previously reported about the ambience of the restaurant room. Today, however, because of the beautiful weather we were looking for the beautiful garden terrace to come in the delightful dining and to dine in a beautiful ambiente and let us pamper after the long time of culinary delight. the view from the garden terrace goes on a beautiful biotope, a large meadow, on which horses graze, framed by much tree and shrub green. beautiful large sunshades covered the outdoor covered tables. on the covered garden terrace on which we sat, the tables were folded with white tablecloths, fabric napkins to the cardinal hat, wine and water glasses, beautiful chromed cutlery, wind light and silver plated. all a good deed for the eyes. this ambiente promises to be very comfortable and welcome. the covered garden terrace the garden terrace of the service: the well-known herr henrik maluga greeted us cordially, consistently controlled the negative Corona test certificates and led us to our ordered table. Beautiful, again old-known faces and above all well-trained people in the service to look back again! shortly afterwards he also appeared on our table the owner and chef attila karpati, welcomed us personally very cordially and could answer back so the decision of the chosen feeds did not fall hard. to emphasize that herr maluga has a very pronounced memory for its guests and immediately fulfilled our desire for a weinglas for the mineral water, since after our opinion mineral water from the weinglas “more mouths”. He also placed a wine cooler filled with ice on the table (inscribed: taittinger , in which the wine carafes are kept optimally cool and became. he also had in memory, which wee wee prefer, which makes a good service! each guest received the iron card printed on 4 DIN-A-4 pages. There was an etagere with four different dips (salt butter, paprikabutter, currybutter, bevelled roast butter and an additional peel with sea salt. a chrome-plated dish with four different fresh bread varieties was added. 4 butter varieties and salt 4 different broth varieties delicious crispy fresh bread from the kitchen was served in a dark ceramic dish, in which a striped pickled salmon rested on fenchelsalat, a small piece of smoked trout and a strong cleck mangomayonaise and roasted tweeled. a very nice start! greeted from the kitchen to start and tuning there was a glass 0.1 l geldermann Rosè-Sekt dry and well cooled. the selected spears: for the start there was a consômmé from the peyriguet huhn with sweet and truffle grapes (9,00 €. this consômmé was served in a turquoise bowl, in which some pieces of chicken meat, very small and bite-resistant vegetables and dark strips of truffle grapes were present. from a glass large teekanne was filled in the bowl before the eyes of the gastes. a thymian blossom raged the court. the consômmé strong in taste with wonderful finish in the gaumen. just delicious! the consômmé will be poured crisp fresh vegetable beads consômmé spasm soup with green spasms (8,00 €) a wonderful spasm soup: slightly creamy tied, not these usual in thick flour sweating soups, but distinct spasm with white wine were aromatized with small green spargel strips, the so it must be a soup! chapeau! soapy cream soup scavenging strips in the soup soup forelle all fried with summer snacks and sweet potato pearls (26,00 € in advance the trout was presented to me all to the view and the service asked if I myself or the kitchen should fill the trout. forelle, in advance, the felted forelle on a large square porcelain plate was then served the felt forelle. 10 small reddish cut out balls of sweet potato, a slice of lemon, small blossoms of crumbs and a grate-shaped, fried potato julienne. There was a separate dish of the cooked and touring vegetable consisting of tubs, zucchini, paprika, sugar-choded, green tips. after my taste, it was a bit too long, here I missed the bite of crisp cooked vegetables. In addition, there was a terrine with a white weeping sauce that I found most delicious: lightly ally, beautiful light lemon aromas in the background. the trout itself very glazed, the skin beautifully red. However, I personally do not like fish skin, so I did not eat them. for the trout Die filierte forelle Marktgemüse as a supplement to the forelle coq au vin with colorful Vichy tubes and Dauphine potatoes (24,00 € this dish was ordered as smaller portion and served (20,00 €. here paid out that the chef attila karparti was with us on the table and after red wine with red wine that he had not appeared today with red wine. that was exactly the right decision for my guidance. the coq au vin was cut as supreme, the keule visually closed with a small paper cooker and served on a large round porcelain dish. 4 beautiful Dauphine potatoes, made from brandy, and beautifully touring red, yellow and black tube pieces (urmöhre , a mandatory fritiert gitter von kartoffeljulienne. already visually a highlight this court. a wonderful very aromatic slightly bound and clearly tasted white wine sauce, which was also served in an extraterrine. white wine sauce for the coq au vin coq au vin (in white wine cooked that dessert: my mother used to say: eating without dessert is no eating. so quickly order a dessert from the menu: refreshing sorbet selection with fresh fruits (8,00 € dessert: versert. sorbets with fresh fruits in advance: for me a dream: 3 different sorbets (yogurt, strawberry, thorn fields rested on the big teller between different fresh fruits: slices of orange, apple columns, bromberries, strawberries, blueberries, red johannisberries, doubted by some mint leaves. this dessert was very refreshing and all components could be transferred to the palate well. a successful conclusion! the selected beverages: 0.1 l geldermann Rosè-Sekt 0.1 l pink rosè dry 0.1 l riesling by geil aus bechtheim 1 bottle 0.75 l mineral water from appolinaris selection medium conclusion: once again it was an all-round successful evening with good and creative food in a beautiful ambiente of a beautiful garden terrace, good drinks, accompanied by a friendly, polite and friendly service. we felt good. my rating: 5 – absolutely again (1 – certainly not again, 2 – hardly again, 3 – if it comes back, 4 – happy again, 5 – absolutely again – after “Kuechenreise”

After the long culinary deprivation time in a restaurant with beautiful ambiente on a beautiful garden terrace with beautiful weather with good food, we were able to enjoy these culinary delights before the curling down in 2020, so we were able to enjoy the good services of the “Lennhof” restaurant after the loosening of the coronary regulations with the most beautiful weather. We met the wife of the pächter, frau sandra karpati on the last weekend at the marketplace in DO-Hombruch, and chatted a little. In this conversation we learned that they opened on the fronleichnamstag and ordered a table. a good decision! the restaurant of the lennhof is housed in a beautiful restored workshop from the 14th century in the southern part of Dortmund-Menglinghausen. Previously, this was the “good room” of the bwb before the season preparation and the players were accommodated in the associated hotel. I had previously reported about the ambience of the restaurant room. Today, however, because of the beautiful weather we were looking for the beautiful garden terrace to come in the delightful dining and to dine in a beautiful ambiente and let us pamper after the long time of culinary delight. the view from the garden terrace goes on a beautiful biotope, a large meadow, on which horses graze, framed by much tree and shrub green. beautiful large sunshades covered the outdoor covered tables. on the covered garden terrace on which we sat, the tables were folded with white tablecloths, fabric napkins to the cardinal hat, wine and water glasses, beautiful chromed cutlery, wind light and silver plated. all a good deed for the eyes. this ambiente promises to be very comfortable and welcome. the covered garden terrace the garden terrace of the service: the well-known herr henrik maluga greeted us cordially, consistently controlled the negative Corona test certificates and led us to our ordered table. Beautiful, again old-known faces and above all well-trained people in the service to look back again! shortly afterwards he also appeared on our table the owner and chef attila karpati, welcomed us personally very cordially and could answer back so the decision of the chosen feeds did not fall hard. to emphasize that herr maluga has a very pronounced memory for its guests and immediately fulfilled our desire for a weinglas for the mineral water, since after our opinion mineral water from the weinglas “more mouths”. He also placed a wine cooler filled with ice on the table (inscribed: taittinger , in which the wine carafes are kept optimally cool and became. he also had in memory, which wee wee prefer, which makes a good service! each guest received the iron card printed on 4 DIN-A-4 pages. There was an etagere with four different dips (salt butter, paprikabutter, currybutter, bevelled roast butter and an additional peel with sea salt. a chrome-plated dish with four different fresh bread varieties was added. 4 butter varieties and salt 4 different broth varieties delicious crispy fresh bread from the kitchen was served in a dark ceramic dish, in which a striped pickled salmon rested on fenchelsalat, a small piece of smoked trout and a strong cleck mangomayonaise and roasted tweeled. a very nice start! greeted from the kitchen to start and tuning there was a glass 0.1 l geldermann Rosè-Sekt dry and well cooled. the selected spears: for the start there was a consômmé from the peyriguet huhn with sweet and truffle grapes (9,00 €. this consômmé was served in a turquoise bowl, in which some pieces of chicken meat, very small and bite-resistant vegetables and dark strips of truffle grapes were present. from a glass large teekanne was filled in the bowl before the eyes of the gastes. a thymian blossom raged the court. the consômmé strong in taste with wonderful finish in the gaumen. just delicious! the consômmé will be poured crisp fresh vegetable beads consômmé spasm soup with green spasms (8,00 €) a wonderful spasm soup: slightly creamy tied, not these usual in thick flour sweating soups, but distinct spasm with white wine were aromatized with small green spargel strips, the so it must be a soup! chapeau! soapy cream soup scavenging strips in the soup soup forelle all fried with summer snacks and sweet potato pearls (26,00 € in advance the trout was presented to me all to the view and the service asked if I myself or the kitchen should fill the trout. forelle, in advance, the felted forelle on a large square porcelain plate was then served the felt forelle. 10 small reddish cut out balls of sweet potato, a slice of lemon, small blossoms of crumbs and a grate-shaped, fried potato julienne. There was a separate dish of the cooked and touring vegetable consisting of tubs, zucchini, paprika, sugar-choded, green tips. after my taste, it was a bit too long, here I missed the bite of crisp cooked vegetables. In addition, there was a terrine with a white weeping sauce that I found most delicious: lightly ally, beautiful light lemon aromas in the background. the trout itself very glazed, the skin beautifully red. However, I personally do not like fish skin, so I did not eat them. for the trout Die filierte forelle Marktgemüse as a supplement to the forelle coq au vin with colorful Vichy tubes and Dauphine potatoes (24,00 € this dish was ordered as smaller portion and served (20,00 €. here paid out that the chef attila karparti was with us on the table and after red wine with red wine that he had not appeared today with red wine. that was exactly the right decision for my guidance. the coq au vin was cut as supreme, the keule visually closed with a small paper cooker and served on a large round porcelain dish. 4 beautiful Dauphine potatoes, made from brandy, and beautifully touring red, yellow and black tube pieces (urmöhre , a mandatory fritiert gitter von kartoffeljulienne. already visually a highlight this court. a wonderful very aromatic slightly bound and clearly tasted white wine sauce, which was also served in an extraterrine. white wine sauce for the coq au vin coq au vin (in white wine cooked that dessert: my mother used to say: eating without dessert is no eating. so quickly order a dessert from the menu: refreshing sorbet selection with fresh fruits (8,00 € dessert: versert. sorbets with fresh fruits in advance: for me a dream: 3 different sorbets (yogurt, strawberry, thorn fields rested on the big teller between different fresh fruits: slices of orange, apple columns, bromberries, strawberries, blueberries, red johannisberries, doubted by some mint leaves. this dessert was very refreshing and all components could be transferred to the palate well. a successful conclusion! the selected beverages: 0.1 l geldermann Rosè-Sekt 0.1 l pink rosè dry 0.1 l riesling by geil aus bechtheim 1 bottle 0.75 l mineral water from appolinaris selection medium conclusion: once again it was an all-round successful evening with good and creative food in a beautiful ambiente of a beautiful garden terrace, good drinks, accompanied by a friendly, polite and friendly service. we felt good. my rating: 5 – absolutely again (1 – certainly not again, 2 – hardly again, 3 – if it comes back, 4 – happy again, 5 – absolutely again – after “Kuechenreise”