Landhotel Alte Post · Hebelstube

And that for years! on the 22nd March I had a return from Bergamo to house. and most of the time I want to spend the night short behind the border in the brand-gräfler land. This time it worked again. around 19:15 I arrived in müllheim and checked in. the guest house is separated from the restaurant away from the busy b3 so that the short distance between the main house and the house is worth every meter. enter the main house and leave the reception to the right, then enter an open lounge area with theke and kamin. on the right side it goes into the beautiful terrace and outside area, which was not yet an option. on the left side are the breakfast rooms. Just on the counter comes the lever tube, actually two bolts. I had a table reserved in advance, as the hotel was booked via a trade fair in basel. I asked about my table and the service accepted me and led me to the back guest room. here was a small (two) table for me. bright wood tones and ocher wall tones determine the guest room. they feel comfortable in this ambiente, in front of a pilger and I could devote myself to the map. a speciality of the old post is the certification as a bioland partner, so that they only have to work with biocertified ingredients. a joy (also during the morning breakfast) is the complete list of all suppliers. it makes fun to see how consistently bought regionally. in the map various menus, whose courses can also be ordered individually, as well as some classics of the kitchen. And because this is consistently managed regionally, I stayed in the menu in müllheim and surroundings. it consists of 4 passages where in the main passage between meat (at my visit it was Swabian-Hellish Swedish) and a vegetarian variant can be chosen. shortly after my order a greeting of the kitchen a smoke canonnaise on a roasted brot, as well as smoked salmon between two apple slices with a washabimousse. very well the combination of fine acid of apfels with the strong aroma of smoked salmon. it was possible to continue in my menu selection. I had asked for a weeping tour and for the first walk a greyburgunder of the ellermann mirror was introduced from the pfalz. there were confined landhuhn boobs with variatines from the red beds and misosud. the breast was cut in a thicker tranche, and I had the impression that it had been assessed externally before or after the fabrication. I'm not sure what the black case is. the flesh itself was perfectly juicy by confusion. fascinate the various textures of the red beds, very thin flattened and dried, concisely sweet, a mouthlike edible paper, a energetically earthy mouse, a foam, as well as marinated slightly acid pieces leave a very good overall impression. fine and well managed start in my menu selection. before gang 2 was one of the wee peaks of the evening a chardonnay 2015 from the weingut fritz wassmer, not far from the hotel. very french developed, the excellently roasted trout in the smoke-fung and swirl segments. the trout came on the table without the brew quite nature, accompanied by the tweepers. only on the table the service took off the fond and the trout ended. trout is a fine fish, but if they serve it with smoke food, it is a question of taste. the smells of a fresh trout are lost in it, then it looks more like smoked fish. the fond himself was a new taste for me, he was drawn on the basis of smoked fish carcass and was very satisfied. the swashing segments, which were more likely to be swashing, dried, marinated and swollen, were placed on the filet. at the main course I had decided against the black, because croustillant from the black root with algafond and roasted kartoffel sounded simply tempting. this looked very good, a more precise look revealed artistic architecture with black roots. actually it should have been mentioned here, variations from the black root. a small piece of kartoffel found herself and did not disturb the black root orgy. black and carsten always fit! this is really one of my favorite(winter) vegetables, I make sure every year that the one in my garden finds a place and it is then excavated by myself. look at what the kitchen had thought about the black root. in a filoteig bag gave a filling, then cooked sections, boiled and roasted, as pure, as roasted plank she was delicious in any shape! very unusual was the egg with black root aroma, amazingly tasty that was. visually and tastefully a point landing of the kitchen. the curs was accompanied by a red wine from bathing, more precisely the placeau, from the Klumpp winery, a blue french (lemberger) from 2014 and very good! I have now tasted some weeping of this good and they were all very funny without taking off! there was also dessert, healed goat milk, marinated apples, kebel crumbs I had suspected that one here was the thick milk of my childhood, known in Northern Germany, but not from cow milk, but from goat milk, which might have been so involved, but it was still thickened with fat or the like, at least found the mouth of a fat beniper. the dessert was accompanied by a ruländer beerreade of the lauffener winzergenossenschaft, which fits well! this dessert made a very good menu. the service deserves a special praise at my evening. through the bank all employees had the customers on the screen and do not overlook details in the service. the young sommelier, who turned to me, gave me great joy, friendly and detailed guidance. that's not much better! so I can come to the conclusion of my last visit in the hotel old post in the müllheim. creative, upscale regional organic cuisine in the best sense. I have never regretted that I switched on and I look forward to the next one.

...and that for years! On March 22, I had a return trip from Bergamo home. And most of the time I want to spend the night just behind the border in the Markgräfler Land. And it is best if this can happen in the Old Post in Müllheim. This time it worked again. At 19:15 I arrived at Müllheim and checked in. The guest house is separated from the restaurant from the lively B3 so that the short path between the main house and the house is worth every meter. Enter the main house and leave the reception to the right, then enter an open living area with theke and fireplace. On the right you go to the beautiful terrace and outdoor area, which was not yet an option. On the left are the breakfast rooms. Just on the counter comes the lever tube, actually two bolts. I had reserved a table in advance, as the hotel was booked through a fair in Basel. I asked about my table and the service accepted me and led me to the back of the guest room. Here was a small (two) table for me. Bright wood tones and ochre wall tones determine the guest room. You feel comfortable in this ambience, before a pilgrim and I could devote myself to the map. A special feature of the old post is certification as a bioland partner, so you only need to work with biocertified ingredients. A joy (also during the morning breakfast) is the complete list of all suppliers. It is fun to see how consistently bought regionally. In the map various menus, whose courses can also be ordered individually, as well as some classics of the kitchen. And because this is consistently managed regionally, I stayed in the menu in Müllheim and surroundings. It consists of 4 passages where in the main passage between meat (at my visit it was Swabian-Hellish pig) and a vegetarian variant can be chosen. Shortly after my order a greeting of the kitchen A smoke canonnaise on a roasted bread, as well as smoked salmon between two apple slices with a wasabimousse. Very good the combination of the fine acid of the apple with the strong aroma of the smoked salmon. It was possible to proceed in my menu selection. I had asked for a wine tour and for the first walk a Grauburgunder of the Ellermann Spiegel winery was presented from the Palatinate. There were confiscated Landhuhn breasts with variatines from red beds and Misosud. The chest was cut in a thicker tranche, and I had the impression that it had been externally evaluated before or after the assembly. I'm not sure about the black case. The meat itself was perfectly juicy by confusion. Fascinate the various textures of red beds, very thin flattened and dried, concisely sweet, a mouth feeling like eating paper, an energetically earthy mouse, a foam, as well as marinated slightly acidic pieces leave a very good overall impression. Fine and well managed start into my menu selection. Before Gang 2, one of the wine tips of the evening was a Chardonnay 2015 from the winery Fritz Wassmer, not far from the hotel. Very French developed the excellent roasted trout in the smoke fond and onion segments. The trout came to the table without the brews quite nature, accompanied by the onions. Only on the table did the service pick up the fund and finish the trout. trout is a fine fish, but if you should serve it with smoke food, it is a matter of taste. The aromas of a fresh trout are lost in it, then it looks more like smoked fish. The fond itself was a new taste for me, it is drawn on the basis of smoked fish carcass and was very satisfied. On the fillet the onion segments, which were more likely again onion fluctuations, were dried, marinated and swollen, were placed. At the main course I had decided against the pig because Croustillant from the black root with alga fond and roasted potato sounded simply tempting. This looked very good, a closer look revealed artistic architecture with black roots. Actually, it should have been called here, variations from the black root. A small piece of potato found herself and did not interfere with the black root orgy. Black and Carsten always fit! This is really one of my favorite (winter) pleasure, I make sure every year that the one in my parent garden finds a place and it is then excavated by myself. Look at what the kitchen was thinking about the black root. In a Filoteig bag gave a filling, then boiled sections, boiled and roasted, as pure as fried plank it was delicious in any shape! Very unusual was the ice cream with black root aroma, amazingly delicious that was. Optically and tastefully a point landing of the kitchen. The course was accompanied by a red wine from Baden, more precisely the Orteau, by the Klumpp winery, a Blaufränkisch (Lemberger) from 2014 and very good! I now have some wines of this good and they were all very funny without exception! There was also dessert, healed goat's milk, marinated apple, kebel crumbling I had suspected that the thick milk of my childhood, known in northern Germany, but not from cow's milk, but from goat's milk, which would have been so involved, but it was still thickened with fats or the like, at least the mouth of a fat injection was found. The dessert was accompanied by a Ruländer Beerenauslese of the Lauffener wine cooperative, which fits well! This dessert made a very good menu. The service deserves a special praise on my evening. Through the bank, all employees had the customers on the screen and do not overlook details in the service. The young sommelier, who turned to me, gave me great pleasure, friendly and detailed instructions. That's not much better! I'm coming to the conclusion of my last visit to Hotel Alte Post in the Müllheim. Creative, upscale regional organic cuisine in the best sense. I've never regretted that I turned on and I'm looking forward to the next visit.

.and that for years! on the 22nd March I had a return from Bergamo to home. and most of the time I want to spend the night just behind the border in the brand-gräfler land. and it is best if this can happen in the old post in müllheim. this time it worked again. around 19:15 I arrived in müllheim and checked in. the guest house is separated from the restaurant away from the busy b3 so that the short distance between the main house and the house is worth every meter. enter the main house and leave the reception to the right, then enter an open living area with theke and kamin. on the right side it goes into the beautiful terrace and outside area, which was not yet an option. on the left side are the breakfast rooms. Just on the counter comes the lever tube, actually two bolts. I had a table reserved in advance, as the hotel was booked via a trade fair in basel. I asked about my table and the service accepted me and led me to the back of the guest room. here was a small (two) table for me. bright wood tones and ocher wall tones determine the guest room. they feel comfortable in this ambiente, in front of a pilger and I could devote myself to the map. a special feature of the old post is the certification as a bioland partner, so that they only have to work with biocertified ingredients. a joy (also during the morning breakfast) is the complete list of all suppliers. it makes fun to see how consistently bought regionally. in the map various menus, whose courses can also be ordered individually, as well as some classics of the kitchen. And because this is consistently managed regionally, I stayed in the menu in müllheim and surroundings. it consists of 4 passages where in the main passage between meat (at my visit it was Swabian-Hellish Swedish) and a vegetarian variant can be chosen. shortly after my order a greeting of the kitchen a smoke canonnaise on a roasted brot, as well as smoked salmon between two apple slices with a washabimousse. very well the combination of fine acid of apfels with the strong aroma of smoked salmon. it was possible to continue in my menu selection. I had asked for a wine tasting and for the first walk a greyburgunder of the winery ellermann mirror was presented from the pfalz. there were confined landhuhn boobs with variatines from the red beds and misosud. the breast was cut into a thicker tranche, and I had the impression that it had been externally evaluated before or after the fabrication. I'm not sure about the black case. the flesh itself was perfectly juicy by confusion. fascinate the various textures of the red beds, very thin flattened and dried, concisely sweet, a mouthlike edible paper, a energetically earthy mouse, a foam, as well as marinated slightly acid pieces leave a very good overall impression. fine and well managed start in my menu selection. before gang 2 was one of the wee peaks of the evening a chardonnay 2015 from the weingut fritz wassmer, not far from the hotel. very french developed, the excellently roasted trout in the smoke fond and tweebel segments. the trout came on the table without the brew quite nature, accompanied by the tweepers. only on the table the service picked up the fond and finished the trout. trout is a fine fish, but if they should serve it with smoke food, it is a question of taste. the smells of a fresh trout are lost in it, then it looks more like smoked fish. the fond himself was a new taste for me, he was drawn on the basis of smoked fish carcass and was very satisfied. on the filet, the intervertebral segments, which were more likely to be intervertebral fluctuations, were dried, marinated and swollen, were placed. at the main course I had decided against the black, because croustillant from the black root with algafond and roasted kartoffel sounded simply tempting. that looked very good, a more precise look revealed artistic architecture with black roots. actually it should have been mentioned here, variations from the black root. a small piece of kartoffel found herself and did not disturb the black root orgy. black and carsten always fit! that is really one of my favorite(winter) vegetables, I make sure every year that the one in my garden finds a place and it is then excavated by myself. look at what the kitchen had thought about the black root. in a filoteig bag gave a filling, then cooked sections, boiled and roasted, as pure, as roasted plank she was delicious in any shape! very unusual was the egg with black root aroma, amazingly tasty that was. visually and tastefully a point landing of the kitchen. the cure was accompanied by a red wine from baths, more precisely the placeau, from the winery cum, a blue french (lemberger) from 2014 and very good! I have now some weeps of this good and they were all very funny without taking off! there was also dessert, healed goat milk, marinated apples, crumbs I had suspected that one here was the thick milk of my childhood, known in northern Germany, but not from cow milk, but from goat milk that would have been so involved, but it was still thickened with fat or the like, at least the mouth of a fat spray was found. the dessert was accompanied by a ruländer beerreade of the lauffener winzergenossenschaft, which fits well! this dessert made a very good menu. the service deserves a special praise at my evening. through the bank all employees had the customers on the screen and do not overlook details in the service. the young sommelier, who turned to me, gave me great joy, friendly and detailed guidance. that's not much better! with this I come to the conclusion of my last visit in the hotel old post in the müllheim. I have never regretted that I switched on and I look forward to the next one.

And that for years! March I had a return from Bergamo to the house in front of me, and usually I plan this so that in the evening I stayed short behind the border in the Brand-Gäfler Land. and especially preferred if this can happen in the old post in müllheim. This time it worked out again. at 19:15 I arrived in müllheim and checked in. the guest house is separated from the restaurant away from the busy b3, so the short distance between the main house and the house is worth every meter. enter the main house and leave the reception to the right, then enter an open lounge area with theke and fireplace. On the right it goes into the beautiful terrace and outdoor area, but there was no option yet. The early breakfast room is left. Just on the counter comes the lever tube, actually two stubborn. I had reserved a table in advance, as the hotel was booked through a fair in base. I asked about my table and the service accepted mine and led me into the back area of gastronomy. here was a small (two) table for me. bright wood tones and ocher-colored wall tones determine the guest room. You feel comfortable in this area, in front of a pilgrim and I could devote myself to the map. a speciality of the old post is its certification as a bioland partner, so you only need to work with biocertified ingredients. a joy (also in the morning breakfast) is the complete list of all suppliers. it is fun to see how consistently acquired regionally. in the map various menus, whose courses can also be ordered individually, as well as some classics of the kitchen. And because this is consistently managed regionally, I stayed at the selection in the menu müllheim and surroundings. It consists of 4 courses where in the main course between meat (at my visit it was Swabian-Helish-Schwein) and a vegetarian variant can be chosen. Shortly after my order a greeting of the kitchen a smoke canonnaise on a roasted brook, as well as smoked salmon between two apple slices with a washabimousse. very well manages the combination of fine acidity of apples with the strong aroma of smoked salmon. it was possible to continue in my menu selection. I had asked for a weeping broom, and I was presented on the first floor a greyburgundy of the weeping ellermann mirror from the Palatinate. there were confiscated landhuhn breast with variatines of red beet root and Missoud. the chest was cut into a thicker tranche, and I had the impression that it had been attacked outside before or after finishing. I'm not sure about the black cover. the flesh itself was completely juicy by confusion. fascinates the various textures of the red beet, very thin swollen and dried, concisely sweet, a mouth-like edible paper, a strong earthy mousse, a foam, as well as marinated slightly acidic pieces leave a very good overall impression. fine and well managed start in my menu selection. before the 2nd. One of the weeping points of the evening there was a Chardonnay 2015 from the winery Fritz wassmer, not far from the hotel. very french developed, excellently tuned with fried trout in the smokey and swirl segments. the trout came to the table without the brew quite nature, accompanied by the wobble. only on the table of the service of the fond and the trout stabbed so to speak. trout is a fine fish, but if you should serve it with smoke food, it is a taste. the smells of a fresh trout are lost in it, then it looks more like smoked fish. the lover himself was a new taste for me, he was drawn on the basis of smoked fish carcass and was very satisfied. the Twill segments, which were more likely variations of Tweebel, dried, marinated and swollen, were placed on the fillet. at the beginning I had decided against the pig because the crumb of the black root with algafond and roasted potato just made it looser. that looked very good, a closer look betrayed artistic architecture with black roots. actually it should be called here, variations from the black root. a small piece of potato found and no longer disturbed the black root orgy. black root and carsten always fits! This is really one of my favorite (winter) vegetables, I make every year that the one in my parents' garden will find a place and then it will be excavated by myself. Look at what the kitchen was thinking about the black root. in a filoteig bag gave a filling, then boiled sections, boiled and roasted, as pure as roasted hotplate she was delicious in any embossing! very unusual the egg with black root aroma, amazingly tasty was that. visually and tastefully a point landing of the kitchen. The course was accompanied by a red wine bath, more precisely the placeau, by the winery cum, a blue hair dryer (lemberger) from 2014 and very good! I have now made some of this good taste and it without taking all very much fun! There was also, sticky goat's milk, marinated apple, cerebral copper first I had suspected that the fat milk known in northern Germany would be served here, but not from cow's milk, but from goat's milk, this could have been so involved, but it had still been thickened with screams or the like, at least the mouth of a fat puddle was found. the dessert was accompanied by a rulander beerreade the lauffener winzergenossenschaft, which fits well! a special lobster deserves the service on my visit night. about the bank all employees had the customers on the screen and do not overlook details in the service. the young sommelier, who led me to turn friendly and detailed through the crying broom. so I can come to the conclusion of my latest visit to the hotel old post in müllheim. creative, upscale regional organic cuisine in the best sense. I've never regretted that I've switched on and I'm looking forward to the next one.

...and that for years! On March 22, I had a return trip from Bergamo to my home. And most of the time, I'm planning to spend the night just behind the border in the Markgräfler Land. And it's best if this can happen in the Old Post in Müllheim. This time it worked again. Around 19:15, I arrived at Müllheim and checked in. The guest house is separated from the restaurant away from the busy B3, so the short path between the main house and the house is worth every meter. Enter the main house and leave the reception to the right, then enter an open lounge area with theke and fireplace. On the right it goes into the beautiful terrace and outdoor area, which was not yet an option. On the left are the breakfast rooms. Just past the counter comes the leverstube, actually two studs. I had reserved a table in advance, as the hotel was fully booked through a fair in Basel. I asked about my table and the service accepted me and led me to the back of the guest room. Here was a small (two) table for me. Bright wood tones and ochre wall tones determine the guest room. You feel comfortable in this ambience, before a pils and I could devote myself to the map. A special feature of the old post is its certification as a bioland partner, so you are only obliged to work with biocertified ingredients. A joy (also during morning breakfast) is the very complete list of all suppliers. It is fun to see how consistently regionally bought is. In the map various menus, whose courses can also be ordered individually, as well as a few classics of the kitchen. And because this is consistently managed regionally, I stayed on the menu at the Müllheim and surroundings. It consists of 4 passages, where in the main passage between meat (on my visit night it was Swabian-Hellish pig) and a vegetarian variant can be chosen. Shortly after my order a greeting of the kitchen A smoke canonnaise on a roasted bread, as well as smoked salmon between two apple slices with a wasabimousse. Very well managed the combination of the fine acid of the apple with the strong aroma of the smoked salmon. It was possible to continue in my menu selection. I had asked for a wine accompaniment and for the first walk a Grauburgunder des Weingut Ellermann Spiegel from the Palatinate was presented to me. There were confiscated landhuhn breasts with variatines from the red beds and Misosud. The breast was cut in a thicker tranche, and I had the impression that it had been externally assessed before or after confecting. I'm not sure about the black case. The meat itself was perfectly juicy by confusing. Fascinating the various textures of the red beds, very thinly flattened and dried, concisely sweet, a mouth feeling like eating paper, a vigorously earthy mousse, a foam, as well as marinated slightly acidic pieces left a very good overall impression. Fine and well managed start into my menu selection. In front of Gang 2 one of the wine tops of the evening, there was a Chardonnay 2015 from the winery Fritz Wassmer, not far from the hotel. Very French developed the excellently fried trout in the smoke fond and onion segments. The trout came to the table without the brew quite nature, accompanied by the onions. Only on the table did the service pick up the fond and the trout finished. trout is a fine fish, but whether you should serve it with smoke fond is a matter of taste. The aromas of a fresh trout are lost in it, then it looks more like smoked fish. The fond itself was a new taste for me, it is drawn on the basis of smoked fish carcass and was very pleased. The onion segments, which were more like variations of onion, dried, marinated and swollen, were placed on the fillet. At the main course I had decided against the pork because Croustillant from the black root with alga fond and roasted potato sounded simply tempting. This looked very good, a closer look revealed artistic architecture with black roots. Actually, it should have been called here, variations from the black root. A small piece of potato is found and did not interfere with the black root orgy. Black and Carsten always fits! This is really one of my favorite(winter) vegetables, I make sure every year that the ones in my parents' garden find a place and they will be excavated by me. So look at what the kitchen had thought about the black root. In a filter bag gave a filling, then boiled sections, boiled and roasted, as a puree, as a fried plank she was delicious in any shape! Very unusual the ice with black root aroma, amazingly tasty was that. Optically and tastefully a point landing of the kitchen. The course was accompanied by a red wine from Baden, more precisely the Orteau, by the Klumpp winery, a Blaufränkisch (Lemberger) from 2014 and very good! I have now tasted some wines of this good and they were all very fun without exception! There was also dessert, cured goat's milk, marinated apple, kebel crumble I had suspected that one would serve here the thick milk of my childhood, known in northern Germany, but not from cow's milk, but from goat's milk, which may have been so involved, but it had still been thickened with gres or the like, at least the mouth of a grespudding was found. Nevertheless, the milk dish fits well with the apple, in turn, variations and the very tasty kebel crumble. The dessert was accompanied by a Ruländer Beerenauslese of the Lauffener Winzergenossenschaft, which fits well! This dessert made a very good menu. The service deserves a special praise on my evening. Through the bank all employees had the customers on the screen and did not overlook details in the service. The young sommelier, who turned to me, gave me great pleasure, friendly and detailed guidance. This is not much better! So I can come to the conclusion of my latest visit to the hotel Alte Post in the Müllheim. Creative, upscale regional organic cuisine in the best sense. I've never regretted being turned in and looking forward to the next visit.