"during a stay at the hotel as a couple to dinner. it was initially disappointed that despite the reservation in advance the restaurant did not let it know that the road would be closed for Christmas lights if we wanted to arrive. finding the restaurant in the building was not difficult, but there was no sign. follow a further quick disappointment that a third of the main meals were not available that in the evening no vegetarian option and only a red meat option. in the course of our meal only two other covers were served. we had set ourselves about 5 minutes before the staff spoke to the surrounding music. this led to a real lack of atmosphere. I had braided with a pickled brombeer venison. a poor court. the venison was overdonated and under-seasoned, recalling cat food. the pickled brombeere was not sour and could not cut through the bitter mushy meat. the radishes was watery. the twill rings, although incredibly thin and small, have a good taste and texture. I wouldn't recommend it. my partner had the ham-hock-terrine. this dish was very fresh and alive. a balanced dish, although it is lacking in each taste to increase it to a large dish. as a main course I had the one available red meat, braided ox cheek with mark. the jus were rich and fleshy and the narrow was well seasoned. the ochse was better than the venison that had been cooked on the same wise, although still a little overdue for my taste. the cream-colored kartoffels had good consistency and taste. a hearty court for a winter evening. my partner had the maple glazed pork beak with apple and apple. the star of the evening. a good sized pork chop, well trimmed, but with enough fat for taste. glaze was strongly flavored, but not exaggerated. good light contact on the apfel and glazing elements that could have been oversweet (especially with the maple) would recommend. dessert was sticky fabric pudding and a cheeseboard. both were good enough, though a few crackers hadn't fired on the cheeseboard. Overall, I feel that this is a restaurant that tries to be finer than it is in the position to be. if it is a little deeper, there is the potential for a very nice restaurant, but unfortunately it has not made this brand in this current condition."
