Am Kamin - Bad Breisig

On the homepage there is a separate statement: “Our concern is to pamper you with selected specialties. It offers a light, creative cuisine. In addition to fresh products in the region, our menu offers a wide range of fine fish dishes. The refined preparation of fish and seafood is the speciality of the boss. Attention to detail and personal commitment are the foundations of our kitchen philosophy.” That was good. And make curious. In the “Michelin” the restaurant is listed and described: “For more than 30 years, Barbara and Werner Pommer have operated this restaurant far from the market. In winter you can sit particularly comfortably next to the fireplace, in summer on the beautiful terrace ...”. The Aral “Schlemmer Atlas” awards two points (maximum 5 and “Varta” gives a diamond (of 5 for the inn. The restaurant Platz 135 in Rheinland Pfalz and Platz 1 in Bad Breisig. For a long time, the house at GG has even received the maximum 5 points for its achievements – but the text was quite short and without exact statements. For 35 euros there is a three-course menu with choices (4 appetizers, 4 main dishes and 2 desserts that spoke to us on the homepage. What drove us to the area? – It was unfortunately again a sick visit and therefore no trip. But another trip to a beautiful area. Bad Breisig is a spa town in the district of Ahrweiler in Rhineland Pfalz and is located on the Rhine (left eastern Rhine-Westphalia on the northern central Rhine. we enjoyed the view of the Rhine. Ambiente 3* The interior is multi-layered. As examples, I would like to mention: Many cocks/chicken figures are built, on the window benches are many green plants, but on the tables some artificial flowers. On other walls are countless tin and ceramic cerebells. The room still looks very dark on me because the ceiling is covered with brown wood. The big fireplace that gives its name to the place does not seem to be a eye-catcher. The tablecloths look very conservative as well as the napkins (all quite heavy and broth-like). According to my impression, a reduction of the exhibits and brighter fresh colours in the room could make the atmosphere more friendly. Seats inside: 65 Child seats: 2 tables: 14 seats outside (garden terrace seats: 35 Child seats: 2 tables: 9 Cleanliness 4* The house was well maintained. Sanitary 3.5* The toilet facilities are located in the basement. You have to take a few steps. The rooms are relatively small; they are clean and everything is necessary. But there are only cold water for hand washing and no small extras (hand cream etc.). Service 3.5* The young waitress was friendly and routine and supervised her tasks. She led us to the reserved place and also offered us a table in the garden. She remained intimidating at the beverage consultation and called the white and red wines from the offer. White or red, sweet or dry, strong or temperate. For example, the mussels Weiß or Grauburgunder came to the narrower choice and to the Reh Frühburgunder or Syrah. The selected wines were then served in a small carafe and poured into the glass. The dishes were served quickly. Map 4* The individual courses and dishes are described and presented in detail (e.g. a Wiener Schnitzel in a classic preparation for under 20 euros, drinks and the selection menu are also listed as a comment. Delicious food 3 4.5* To the bread basket with onion and white bread slices is served a tomato paste and butter. We chose the three-course menu and tasted with three people the following courses: Appetizers Eifler Rabbit Back in the country ham coat fried with rose hip onion Chutney at summer pickles (two servings). The Chutney had a fine sweetness of onions and a rounding through herbal rose hips. The salad leaves were divided into mouth-to-mouth pieces and well adapted to the rabbit. Scallops in Sesam Crispy Coat with Cocogras Lemongras Sauce on Asian vegetable salad. The sesame crust around the well seasoned still slightly glazed scallops was rather a soft egg coat. The salad consisted of a variety of very fine vegetable sections (paprika, sprouts, multiannual artery and much more. The chicory leaves present here as in the rabbit were raw and therefore slightly bitter. They bothered us a little in the really delicious appetizers. Main Course Filetsteak from New Zealand Beef on truffles Kohlrabigemüse with small pifferlings at Ahrburgunderjus and rosemary potato roastlings (two portions). We were asked about the desired cooking point and medium or medium was rarely mentioned. But then more medium made too good. This limits the taste experience a bit because tenderness was lost. We do not complain about discrepancy because we did not want to discuss it; for the court was not completely unhappy. The sauce was excellent again. The seedlings had a nice quality. We prefer a little bit more crisp; here it was processed creamy. The truffle was probably carried out with corresponding oil. The potatoes belonging to both dishes were too soft and greasy in Machart – we prefer simple roast potatoes. But they also did not look like slings that remember kittens, but rosemary apples in the bowl. Pink fried local Grats with fine mushrooms and glazed pussies on cranberry pepper sauce, young cream wesing and rosemary potato toastings. The Reh had a great cooking point and was soft and delicate. Spicing was brave and picant. The mushrooms were well tasted. The hosting was creamy as expected and correspondingly costed. Here too, the kitchen proved to be a master in the preparation of sauces. Every form of dressing, jus, sauce or sauce on every walk was surprising and pleasant. Dessert Quartet (three portions) Thanks to small extra wishes, we have changed some details individually. We found them very friendly. And even in taste there was only joy: The chocolate mousse (only white twice dark was fluffy. The mango cream was airy, the forest berries Sorbet was loose, the Maracuja Parfait tasted pure fruit and was again the highlight in the magnificent composition. The dish was beautifully dressed and decorated with many fresh different berries and fruits. The dessert should be a round finish at any meal and this has filled the kitchen here for us. Drinks Mineral Water Tönissteiner (0.75 l 5,80 € Campari alcohol-free 3,50 € Tropicana (alcohol-free cocktail 4,50 € Grauburgunder (0.1 l 2,90 € Syrah (0.1 l 2,90 €) 4* The variety of ingredients justifies the price. It even seems cheap to us. The wine prices are also moderate. Conclusion 3 if it results – our own journey is not worth it. We got delicious dishes. Not all components could convince us, but there were also many pleasant moments: more light than shadow. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Kuechenreise”

On the homepage there is a separate statement: “Our concern is to pamper you with selected specialties. It offers a light, creative cuisine. In addition to fresh products in the region, our menu offers a wide range of fine fish dishes. The refined preparation of fish and seafood is the speciality of the boss. Attention to detail and personal commitment are the foundations of our kitchen philosophy.” That was good. And make curious. In the “Michelin” the restaurant is listed and described: “For more than 30 years, Barbara and Werner Pommer have operated this restaurant far from the market. In winter you can sit particularly comfortably next to the fireplace, in summer on the beautiful terrace ...”. The Aral “Schlemmer Atlas” awards two points (maximum 5 and “Varta” gives a diamond (of 5 for the inn. The restaurant Platz 135 in Rheinland Pfalz and Platz 1 in Bad Breisig. For a long time, the house at GG has even received the maximum 5 points for its achievements – but the text was quite short and without exact statements. For 35 euros there is a three-course menu with choices (4 appetizers, 4 main dishes and 2 desserts that spoke to us on the homepage. What drove us to the area? – It was unfortunately again a sick visit and therefore no trip. But another trip to a beautiful area. Bad Breisig is a spa town in the district of Ahrweiler in Rhineland Pfalz and is located on the Rhine (left eastern Rhine-Westphalia on the northern central Rhine. we enjoyed the view of the Rhine. Ambiente 3* The interior is multi-layered. As examples, I would like to mention: Many cocks/chicken figures are built, on the window benches are many green plants, but on the tables some artificial flowers. On other walls are countless tin and ceramic cerebells. The room still looks very dark on me because the ceiling is covered with brown wood. The big fireplace that gives its name to the place does not seem to be a eye-catcher. The tablecloths look very conservative as well as the napkins (all quite heavy and broth-like). According to my impression, a reduction of the exhibits and brighter fresh colours in the room could make the atmosphere more friendly. Seats inside: 65 Child seats: 2 tables: 14 seats outside (garden terrace seats: 35 Child seats: 2 tables: 9 Cleanliness 4* The house was well maintained. Sanitary 3.5* The toilet facilities are located in the basement. You have to take a few steps. The rooms are relatively small; they are clean and everything is necessary. But there are only cold water for hand washing and no small extras (hand cream etc.). Service 3.5* The young waitress was friendly and routine and supervised her tasks. She led us to the reserved place and also offered us a table in the garden. She remained intimidating at the beverage consultation and called the white and red wines from the offer. White or red, sweet or dry, strong or temperate. For example, the mussels Weiß or Grauburgunder came to the narrower choice and to the Reh Frühburgunder or Syrah. The selected wines were then served in a small carafe and poured into the glass. The dishes were served quickly. Map 4* The individual courses and dishes are described and presented in detail (e.g. a Wiener Schnitzel in a classic preparation for under 20 euros, drinks and the selection menu are also listed as a comment. Delicious food 3 4.5* To the bread basket with onion and white bread slices is served a tomato paste and butter. We chose the three-course menu and tasted with three people the following courses: Appetizers Eifler Rabbit Back in the country ham coat fried with rose hip onion Chutney at summer pickles (two servings). The Chutney had a fine sweetness of onions and a rounding through herbal rose hips. The salad leaves were divided into mouth-to-mouth pieces and well adapted to the rabbit. Scallops in Sesam Crispy Coat with Cocogras Lemongras Sauce on Asian vegetable salad. The sesame crust around the well seasoned still slightly glazed scallops was rather a soft egg coat. The salad consisted of a variety of very fine vegetable sections (paprika, sprouts, multiannual artery and much more. The chicory leaves present here as in the rabbit were raw and therefore slightly bitter. They bothered us a little in the really delicious appetizers. Main Course Filetsteak from New Zealand Beef on truffles Kohlrabigemüse with small pifferlings at Ahrburgunderjus and rosemary potato roastlings (two portions). We were asked about the desired cooking point and medium or medium was rarely mentioned. But then more medium made too good. This limits the taste experience a bit because tenderness was lost. We do not complain about discrepancy because we did not want to discuss it; for the court was not completely unhappy. The sauce was excellent again. The seedlings had a nice quality. We prefer a little bit more crisp; here it was processed creamy. The truffle was probably carried out with corresponding oil. The potatoes belonging to both dishes were too soft and greasy in Machart – we prefer simple roast potatoes. But they also did not look like slings that remember kittens, but rosemary apples in the bowl. Pink fried local Grats with fine mushrooms and glazed pussies on cranberry pepper sauce, young cream wesing and rosemary potato toastings. The Reh had a great cooking point and was soft and delicate. Spicing was brave and picant. The mushrooms were well tasted. The hosting was creamy as expected and correspondingly costed. Here too, the kitchen proved to be a master in the preparation of sauces. Every form of dressing, jus, sauce or sauce on every walk was surprising and pleasant. Dessert Quartet (three portions) Thanks to small extra wishes, we have changed some details individually. We found them very friendly. And even in taste there was only joy: The chocolate mousse (only white twice dark was fluffy. The mango cream was airy, the forest berries Sorbet was loose, the Maracuja Parfait tasted pure fruit and was again the highlight in the magnificent composition. The dish was beautifully dressed and decorated with many fresh different berries and fruits. The dessert should be a round finish at any meal and this has filled the kitchen here for us. Drinks Mineral Water Tönissteiner (0.75 l 5,80 € Campari alcohol-free 3,50 € Tropicana (alcohol-free cocktail 4,50 € Grauburgunder (0.1 l 2,90 € Syrah (0.1 l 2,90 €) 4* The variety of ingredients justifies the price. It even seems cheap to us. The wine prices are also moderate. Conclusion 3 if it results – our own journey is not worth it. We got delicious dishes. Not all components could convince us, but there were also many pleasant moments: more light than shadow. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after “Kuechenreise”