Drei Könige - Grevenbroich

If they feel that the bustling city center hotels are not their cup tee, they should try to stay in this charming little family hotel. they serve excellent traditional and generous German meals. try the callbkotlett on their Reastaurant menu and they can not go...wrong the room was also very nice, but the bed could have been a bit better.

A beautiful restaurant with very nice staff. the concept of the set menu looked good, but the taste was simply not there. If I pay a expensive amount of money for fine eating, I expect an excellent eating. the atmosphere and the staff were very nice, but I probably won't be back.

.and is very proud to be best advised to follow the recommendations of the chef. it is a pity that the restaurant is not busy during the weekdays, they suspect it is a bit on the expensive side for where it is located.

We're here three times. personal very friendly. Eating is okay. Wein is good. but the price for what they get is much too much. we pay around 120 140 € for 2 people, including a bottle of wine and mineral water. but there is. better places in the opposite for a much lower price. if the food was a bit better and the prices a little lower then this would be worth 5 stars. love the personal keeps the good work.

We arrived on 09.08.17 shortly after 18 o'clock and were the first guests to choose where to sit. we stayed in the front, which is called “Bistro”. around the corner, without any further waves, the restaurant begins. you go through, you come into the idyllic garden. now it is so that the menu in the bistro is not quite identical to that in the restaurant. although they are obviously served by the same kitchen of the family farm. We ordered Pulpo-Carpaccio, carpaccio from the Angus-Rind with truffle vinaigrette, cooked from the Duroc-Schwein with pfifferlingen and pfeffer sauce and düsseldorfer senfrost roasted roasted bread with speckböhnchen and roasted potatoes. to a bad greyburgunder. then cream brulee. the carpaccio of the Angus-Rind tasted sensationally good, which was undoubtedly due to the truffle vinaigrette. I was very happy with the pulpo, although I had actually expected something else from the preparation. very tasty and juicy in meat the chop of the Duroc pig, all around successful and apart seasoned the whole dish. the meat had to be reheated a little, for which the chief of chef senior gave the plausible statement that was desired. a total of a culinary enrichment for us and an address where we will like to go again – also with good friends.