Landhotel Becker - Kamp-Bornhofen

In 2019 I was the last guest at Family Becker in her hotel in Kamp Bornhofen in the monastery. And then, as today, the reason was a hike on the Rhinesteig. With my wife I had the stages from Koblenz to Bornhofen and arrived one night in the Becker family, beautiful end of a hike in September 2019. Now it should be for my wife for the first time, for me for the second time (in reverse direction over the Loreley in 2 steps after Kaub. In the evening on May 25 we arrived at the monastery. Prima here in Bornhofen at the monastery is the never fully equipped car park at the monastery, which allows to easily park the car. You can walk the 100 meters to the hotel. We looked in and set ourselves in the room, then we went to the Rhine before eating, feet after the journey from Münsterland to the Rhine. Then we're hungry and we went back to the hotel and right in Gaststube. Family Becker had used the opportunity over the Corona time and gently renovated it. The original charm was preserved, but everything seemed somewhat more airy and brighter. The tables to the window front have a beautiful Rhine view. The weather was nice enough to ask a place on the covered terrace next to the guest room. From there you can also see the Rhine over the lanes. The train is so far away and so much deeper that the high-frequency passing trains do not disturb the stay on the terrace. This also applies to the rooms. A large table informs about part of the culinary offer. A young man who had already checked in, took care of us outside on the terrace, handed over the cards and we ordered a bottle of water. Chef Christoph Becker leads the kitchen as if and offered us in his card perhaps 25 dishes from appetizer to dessert. To this pleasantly small selection and a reasonable claim to its quality, a contemporary wine map is created, which naturally focuses on the Middle Rhine. It would be a difficult choice again! For the first time, a wine with a glass of this Pinot Blanc would have to be produced by Bacharach. There was also a little kitchen. At the end and after a glass we informed the young man about our choice. My wife started a vegetarian dish. Carpaccio of red beds with caramelized goat cheese had promised her most of the appetizers offered. I had a taste. The beds were softened, which I liked very much, I like everything with a clear acid note. The mushroom slices could not contribute much taste, but the sweet-creamic goat cheese with crunchy through sugar crust laid the necessary counterweight to the beds. That was very tasteful, hopefully I could keep my choice. I had ordered Burrata with beard liquor and old Balsamico vinegar. A good Italian friend of mine who lives in Bergamo always warns of the place where he is created (after a maximum of 3 hours his words are unusable, but I like Burrata and could not resist. Beautiful spring steward, cold served, in a salad bed the burrata, poured over with the rather liquid pesto and the balsamico. In combination a delight in cream, freshness, acidity and herbal notes. Also I was happy with my choice! So it was possible to go further, and my wife continued with fried biolachs under the olive crust with rosemary and Mediterranean vegetables. A darker one? Jus had left the map. Both my wife and I found the plate, although the nicely juicy boiled salmon under and next to the other components had a heavy stand. Nevertheless, this plate is also well prepared. I had ordered a meat dish, crispy carvings from pork in the Panko crust, calf sauce, croquettes and market vegetables was my choice. Here, too, an optically attracting plate was operated. The scavenger inside the panade was juicy and tender, Panko is anyway the better panier flour. Very fine meat together with the bright veal cream sauce. In addition, the vegetables and the good croquettes, which naturally took a bath in the sauce. To the main course we had a second bottle of wine (already ordered at the beginning and were allowed to breathe immediately, with this passage changed to Burgundy glasses and enjoyed a wine in the map for 43 EUR. This Riesling 2013 from the large Hahn site is sold by the Jost family (the Hahn site is sold in the exclusive property of the WG by Bacharach. Those who have the opportunity to taste the excellent vintage 2013 at Becker should do so. A giant thing, this beautifully ripe Riesling. A small crème brûlée, consciously so simply ordered, closed our food together with an espresso. then we were back with a really good dinner. The young man in the service had to do well with the support of a colleague with an almost completely filled guest room inside and a few more guests next to us on the terrace. But he did not rest, always found time for talks about food and wine and led us through the evening with his good training. A corresponding tip expressed our joy over his performance. So I can finish. Mr Stekis was not really satisfied with his visit to August 2020 and expressed this in his report. For me, this was the fourth visit to the Hotel Becker and I was always happy. Christoph Becker tries to offer a high-quality farmhouse kitchen, reduces the size of the map in favor of craftsmanship and offers the guest no cheap but inexpensive cuisine. I like this again and again, and in the face of the wine card, I would also turn out for one evening only with the wines from him. But then you would miss good, fresh and seasonal dishes....

In 2019 I was the last guest at Family Becker in her hotel in Kamp Bornhofen in the monastery. And then, as today, the reason was a hike on the Rhinesteig. With my wife I had the stages from Koblenz to Bornhofen and arrived one night in the Becker family, beautiful end of a hike in September 2019. Now it should be for my wife for the first time, for me for the second time (in reverse direction over the Loreley in 2 steps after Kaub. In the evening on May 25 we arrived at the monastery. Prima here in Bornhofen at the monastery is the never fully equipped car park at the monastery, which allows to easily park the car. You can walk the 100 meters to the hotel. We looked in and set ourselves in the room, then we went to the Rhine before eating, feet after the journey from Münsterland to the Rhine. Then we're hungry and we went back to the hotel and right in Gaststube. Family Becker had used the opportunity over the Corona time and gently renovated it. The original charm was preserved, but everything seemed somewhat more airy and brighter. The tables to the window front have a beautiful Rhine view. The weather was nice enough to ask a place on the covered terrace next to the guest room. From there you can also see the Rhine over the lanes. The train is so far away and so much deeper that the high-frequency passing trains do not disturb the stay on the terrace. This also applies to the rooms. A large table informs about part of the culinary offer. A young man who had already checked in, took care of us outside on the terrace, handed over the cards and we ordered a bottle of water. Chef Christoph Becker leads the kitchen as if and offered us in his card perhaps 25 dishes from appetizer to dessert. To this pleasantly small selection and a reasonable claim to its quality, a contemporary wine map is created, which naturally focuses on the Middle Rhine. It would be a difficult choice again! For the first time, a wine with a glass of this Pinot Blanc would have to be produced by Bacharach. There was also a little kitchen. At the end and after a glass we informed the young man about our choice. My wife started a vegetarian dish. Carpaccio of red beds with caramelized goat cheese had promised her most of the appetizers offered. I had a taste. The beds were softened, which I liked very much, I like everything with a clear acid note. The mushroom slices could not contribute much taste, but the sweet-creamic goat cheese with crunchy through sugar crust laid the necessary counterweight to the beds. That was very tasteful, hopefully I could keep my choice. I had ordered Burrata with beard liquor and old Balsamico vinegar. A good Italian friend of mine who lives in Bergamo always warns of the place where he is created (after a maximum of 3 hours his words are unusable, but I like Burrata and could not resist. Beautiful spring steward, cold served, in a salad bed the burrata, poured over with the rather liquid pesto and the balsamico. In combination a delight in cream, freshness, acidity and herbal notes. Also I was happy with my choice! So it was possible to go further, and my wife continued with fried biolachs under the olive crust with rosemary and Mediterranean vegetables. A darker one? Jus had left the map. Both my wife and I found the plate, although the nicely juicy boiled salmon under and next to the other components had a heavy stand. Nevertheless, this plate is also well prepared. I had ordered a meat dish, crispy carvings from pork in the Panko crust, calf sauce, croquettes and market vegetables was my choice. Here, too, an optically attracting plate was operated. The scavenger inside the panade was juicy and tender, Panko is anyway the better panier flour. Very fine meat together with the bright veal cream sauce. In addition, the vegetables and the good croquettes, which naturally took a bath in the sauce. To the main course we had a second bottle of wine (already ordered at the beginning and were allowed to breathe immediately, with this passage changed to Burgundy glasses and enjoyed a wine in the map for 43 EUR. This Riesling 2013 from the large Hahn site is sold by the Jost family (the Hahn site is sold in the exclusive property of the WG by Bacharach. Those who have the opportunity to taste the excellent vintage 2013 at Becker should do so. A giant thing, this beautifully ripe Riesling. A small crème brûlée, consciously so simply ordered, closed our food together with an espresso. then we were back with a really good dinner. The young man in the service had to do well with the support of a colleague with an almost completely filled guest room inside and a few more guests next to us on the terrace. But he did not rest, always found time for talks about food and wine and led us through the evening with his good training. A corresponding tip expressed our joy over his performance. So I can finish. Mr Stekis was not really satisfied with his visit to August 2020 and expressed this in his report. For me, this was the fourth visit to the Hotel Becker and I was always happy. Christoph Becker tries to offer a high-quality farmhouse kitchen, reduces the size of the map in favor of craftsmanship and offers the guest no cheap but inexpensive cuisine. I like this again and again, and in the face of the wine card, I would also turn out for one evening only with the wines from him. But then you would miss good, fresh and seasonal dishes....

In 2019 I was the last guest at Family Becker in her hotel in Kamp Bornhofen in the monastery. And then, as today, the reason was a hike on the Rhinesteig. With my wife I had the stages from Koblenz to Bornhofen and arrived one night in the Becker family, beautiful end of a hike in September 2019. Now it should be for my wife for the first time, for me for the second time (in reverse direction over the Loreley in 2 steps after Kaub. In the evening on May 25 we arrived at the monastery. Prima here in Bornhofen at the monastery is the never fully equipped car park at the monastery, which allows to easily park the car. You can walk the 100 meters to the hotel. We looked in and set ourselves in the room, then we went to the Rhine before eating, feet after the journey from Münsterland to the Rhine. Then we're hungry and we went back to the hotel and right in Gaststube. Family Becker had used the opportunity over the Corona time and gently renovated it. The original charm was preserved, but everything seemed somewhat more airy and brighter. The tables to the window front have a beautiful Rhine view. The weather was nice enough to ask a place on the covered terrace next to the guest room. From there you can also see the Rhine over the lanes. The train is so far away and so much deeper that the high-frequency passing trains do not disturb the stay on the terrace. This also applies to the rooms. A large table informs about part of the culinary offer. A young man who had already checked in, took care of us outside on the terrace, handed over the cards and we ordered a bottle of water. Chef Christoph Becker leads the kitchen as if and offered us in his card perhaps 25 dishes from appetizer to dessert. To this pleasantly small selection and a reasonable claim to its quality, a contemporary wine map is created, which naturally focuses on the Middle Rhine. It would be a difficult choice again! For the first time, a wine with a glass of this Pinot Blanc would have to be produced by Bacharach. There was also a little kitchen. At the end and after a glass we informed the young man about our choice. My wife started a vegetarian dish. Carpaccio of red beds with caramelized goat cheese had promised her most of the appetizers offered. I had a taste. The beds were softened, which I liked very much, I like everything with a clear acid note. The mushroom slices could not contribute much taste, but the sweet-creamic goat cheese with crunchy through sugar crust laid the necessary counterweight to the beds. That was very tasteful, hopefully I could keep my choice. I had ordered Burrata with beard liquor and old Balsamico vinegar. A good Italian friend of mine who lives in Bergamo always warns of the place where he is created (after a maximum of 3 hours his words are unusable, but I like Burrata and could not resist. Beautiful spring steward, cold served, in a salad bed the burrata, poured over with the rather liquid pesto and the balsamico. In combination a delight in cream, freshness, acidity and herbal notes. Also I was happy with my choice! So it was possible to go further, and my wife continued with fried biolachs under the olive crust with rosemary and Mediterranean vegetables. A darker one? Jus had left the map. Both my wife and I found the plate, although the nicely juicy boiled salmon under and next to the other components had a heavy stand. Nevertheless, this plate is also well prepared. I had ordered a meat dish, crispy carvings from pork in the Panko crust, calf sauce, croquettes and market vegetables was my choice. Here, too, an optically attracting plate was operated. The scavenger inside the panade was juicy and tender, Panko is anyway the better panier flour. Very fine meat together with the bright veal cream sauce. In addition, the vegetables and the good croquettes, which naturally took a bath in the sauce. To the main course we had a second bottle of wine (already ordered at the beginning and were allowed to breathe immediately, with this passage changed to Burgundy glasses and enjoyed a wine in the map for 43 EUR. This Riesling 2013 from the large Hahn site is sold by the Jost family (the Hahn site is sold in the exclusive property of the WG by Bacharach. Those who have the opportunity to taste the excellent vintage 2013 at Becker should do so. A giant thing, this beautifully ripe Riesling. A small crème brûlée, consciously so simply ordered, closed our food together with an espresso. then we were back with a really good dinner. The young man in the service had to do well with the support of a colleague with an almost completely filled guest room inside and a few more guests next to us on the terrace. But he did not rest, always found time for talks about food and wine and led us through the evening with his good training. A corresponding tip expressed our joy over his performance. So I can finish. Mr Stekis was not really satisfied with his visit to August 2020 and expressed this in his report. For me, this was the fourth visit to the Hotel Becker and I was always happy. Christoph Becker tries to offer a high-quality farmhouse kitchen, reduces the size of the map in favor of craftsmanship and offers the guest no cheap but inexpensive cuisine. I like this again and again, and in the face of the wine card, I would also turn out for one evening only with the wines from him. But then you would miss good, fresh and seasonal dishes....

In 2019 I was the last guest at Family Becker in her hotel in Kamp Bornhofen in the monastery. And then, as today, the reason was a hike on the Rhinesteig. With my wife I had the stages from Koblenz to Bornhofen and arrived one night in the Becker family, beautiful end of a hike in September 2019. Now it should be for my wife for the first time, for me for the second time (in reverse direction over the Loreley in 2 steps after Kaub. In the evening on May 25 we arrived at the monastery. Prima here in Bornhofen at the monastery is the never fully equipped car park at the monastery, which allows to easily park the car. You can walk the 100 meters to the hotel. We looked in and set ourselves in the room, then we went to the Rhine before eating, feet after the journey from Münsterland to the Rhine. Then we're hungry and we went back to the hotel and right in Gaststube. Family Becker had used the opportunity over the Corona time and gently renovated it. The original charm was preserved, but everything seemed somewhat more airy and brighter. The tables to the window front have a beautiful Rhine view. The weather was nice enough to ask a place on the covered terrace next to the guest room. From there you can also see the Rhine over the lanes. The train is so far away and so much deeper that the high-frequency passing trains do not disturb the stay on the terrace. This also applies to the rooms. A large table informs about part of the culinary offer. A young man who had already checked in, took care of us outside on the terrace, handed over the cards and we ordered a bottle of water. Chef Christoph Becker leads the kitchen as if and offered us in his card perhaps 25 dishes from appetizer to dessert. To this pleasantly small selection and a reasonable claim to its quality, a contemporary wine map is created, which naturally focuses on the Middle Rhine. It would be a difficult choice again! For the first time, a wine with a glass of this Pinot Blanc would have to be produced by Bacharach. There was also a little kitchen. At the end and after a glass we informed the young man about our choice. My wife started a vegetarian dish. Carpaccio of red beds with caramelized goat cheese had promised her most of the appetizers offered. I had a taste. The beds were softened, which I liked very much, I like everything with a clear acid note. The mushroom slices could not contribute much taste, but the sweet-creamic goat cheese with crunchy through sugar crust laid the necessary counterweight to the beds. That was very tasteful, hopefully I could keep my choice. I had ordered Burrata with beard liquor and old Balsamico vinegar. A good Italian friend of mine who lives in Bergamo always warns of the place where he is created (after a maximum of 3 hours his words are unusable, but I like Burrata and could not resist. Beautiful spring steward, cold served, in a salad bed the burrata, poured over with the rather liquid pesto and the balsamico. In combination a delight in cream, freshness, acidity and herbal notes. Also I was happy with my choice! So it was possible to go further, and my wife continued with fried biolachs under the olive crust with rosemary and Mediterranean vegetables. A darker one? Jus had left the map. Both my wife and I found the plate, although the nicely juicy boiled salmon under and next to the other components had a heavy stand. Nevertheless, this plate is also well prepared. I had ordered a meat dish, crispy carvings from pork in the Panko crust, calf sauce, croquettes and market vegetables was my choice. Here, too, an optically attracting plate was operated. The scavenger inside the panade was juicy and tender, Panko is anyway the better panier flour. Very fine meat together with the bright veal cream sauce. In addition, the vegetables and the good croquettes, which naturally took a bath in the sauce. To the main course we had a second bottle of wine (already ordered at the beginning and were allowed to breathe immediately, with this passage changed to Burgundy glasses and enjoyed a wine in the map for 43 EUR. This Riesling 2013 from the large Hahn site is sold by the Jost family (the Hahn site is sold in the exclusive property of the WG by Bacharach. Those who have the opportunity to taste the excellent vintage 2013 at Becker should do so. A giant thing, this beautifully ripe Riesling. A small crème brûlée, consciously so simply ordered, closed our food together with an espresso. then we were back with a really good dinner. The young man in the service had to do well with the support of a colleague with an almost completely filled guest room inside and a few more guests next to us on the terrace. But he did not rest, always found time for talks about food and wine and led us through the evening with his good training. A corresponding tip expressed our joy over his performance. So I can finish. Mr Stekis was not really satisfied with his visit to August 2020 and expressed this in his report. For me, this was the fourth visit to the Hotel Becker and I was always happy. Christoph Becker tries to offer a high-quality farmhouse kitchen, reduces the size of the map in favor of craftsmanship and offers the guest no cheap but inexpensive cuisine. I like this again and again, and in the face of the wine card, I would also turn out for one evening only with the wines from him. But then you would miss good, fresh and seasonal dishes....

In 2019, I was the last guest at Family Becker in her hotel in Kamp Bornhofen at the monastery. And then as today, the reason was a hike on the Rhinesteig. With my wife, I had hiked the stages from Koblenz to Bornhofen and one night we had arrived at the Becker family, beautiful end of a hike in September 2019. Now it should be for my wife for the first time, for me for the second time (in reverse direction over the Loreley in 2 stages to Kaub. In the evening on 25 May we arrived at the monastery. Prima here in Bornhofen at the monastery is the never full car park at the monastery, which allows to easily park the car. On foot you can walk the 100 meters to the hotel. We checked in and set ourselves on the room, then we went out to the Rhine before the food, feet represented after the trip from the Münsterland to the Rhine. Then we got hungry and it went back to the hotel and right in Gaststube. Family Becker had used the opportunity over the Corona time and refurbished it gently. The original charm was preserved, yet everything seemed a little more airy and brighter. The tables to the window front have a beautiful Rhine view. The weather was nice enough to ask for a place on the covered terrace next to the guest room. From there you can also see the Rhine over the railway tracks. The train is so far away and so much deeper that the high frequency passing trains do not disturb the stay on the terrace. This also applies to the rooms. A large table provides information about part of the culinary offer. A young man, he had already checked in, took care of us outside on the terrace, handed over the cards and we ordered a bottle of water. Junior Chef Christoph Becker leads the kitchen as if and offered us in his card perhaps 25 dishes from appetizer to dessert. To this pleasantly small selection and appropriate claim to its quality, a temptingly sorted wine card is created, which naturally places its emphasis on the Middle Rhine. It would be a difficult choice again! For the first time a wine to start, with a glass of this Pinot Blanc from Bacharach, a choice would have to be made. There was also a little bit of the kitchen. In the end and after a glass, we informed the young man about our choice. My wife started a vegetarian dish. Carpaccio of red beds with caramelized goat cheese had promised her most by the appetizers offered. I was allowed to taste a bit. The beds were soaked, which I liked very much, I like everything with a clear acid note. The mushroom slices could not contribute much taste, but the sweet-creamy goat cheese with crunch by sugar crust put the necessary counterweight to the beds. That was very tasteful, hopefully I could keep my choice. I had ordered Burrata with beard liquor and old Balsamico vinegar. A good Italian friend of mine who lives in Bergamo always warns of the enjoyment of Burrata outside the place where he is created (after a maximum of 3 hours his words are inedible, but I like Burrata and could not resist. Nice spring steward, cold served, in a salad bed the burrata, poured over with the rather liquid pesto and the balsamico. In combination a delight of creaminess, freshness, acidity and herb herbal notes. Also I was happy with my choice! So it was possible to go further, and my wife continued with fried organic salmon under the olive crust with rosemary spices and Mediterranean vegetables. A dark one? Jus had left the map. Both my wife and I found the plate, although the nicely juicy cooked salmon under and next to the other components had a heavy stand. Nevertheless, this plate is also well prepared. I had ordered a meat dish, crispy carvings from the pork in the Panko crust, veal cream sauce, croquettes and market vegetables was my choice. Here, too, an optically tempting plate was served. The scavenger in the interior of the panade was juicy and tender, Panko is the better panier flour anyway. Very fine meat together with the bright veal cream sauce. In addition, the vegetables and the good croquettes, which naturally took a bath in the sauce. To the main course we had a second bottle of wine (already ordered at the beginning and allowed to serve immediately open to breathe, changed with this passage to Burgundy glasses and enjoyed a wine sold in the card for 43 EUR. This Riesling 2013 from the large location of Hahn is sold by the Jost family (the Hahn location is sold in the exclusive possession of the WG from Bacharach. Those who have the chance to taste the excellent vintage 2013 at Becker should do this absolutely. A giant thing, this beautifully mature Riesling. A small crème brûlée, consciously so simply ordered, closed our food together with an espresso. then we were back through with a really good dinner. The young man in the service had to do well with a colleague's support with an almost completely filled guest room inside and a few more guests next to us on the terrace. But he did not let himself be rested, always found time for talks about food and wine and guided us through the evening with his good training. An appropriate tip expressed our joy over his performance. So I can come to the conclusion. Mr Stekis was not really satisfied with his visit to August 2020 and expressed this in his report. For me, this was the fourth visit to the hotel of the Becker family and I was always happy. Christoph Becker tries to offer a high-quality country guest house kitchen, reduces the size of the card in favor of the craftsmanship and does not offer the guest a cheap but inexpensive kitchen. I like this again and again, and in the face of the wine card, I would also stand out for an evening only with the wines from it. But then you would miss good, fresh and seasonal dishes....