Schneider Stube Im Romantik Tuchmacher

The professional year-end rally 2016 stands, et has to be much more fertile ......KW49 taps in Dolni Benesov Hultschiner Ländchen CZ. And on the way there, Görlitz offered himself as a place for an overnight stay. I haven't been there for a long time, and I booked myself in the park hotel known to me directly at the Neißeufer. Four years are a long time. The hotel is no longer under Mercure Ägide and the HP makes the impression that you operate the house as Hotel Garni, no indication of a gastronomy. Not so bad, it's a 10-minute walk to downtown Görlitz. So I checked in the early evening and realized that there was still a restaurant, why don't you give a hint at the HP? Well, I had already set myself up, I wanted to eat at the Hotel Tuchmacher. I didn't get a room there anymore, but I liked the card in the Schneider Stuben and so I reserved a table for myself with the young lady who told me by phone that I couldn't get a room anymore. From the park hotel it went through the old town of Görlitz and I decided to spend a weekend with my wife. The city completely spared from war is an eyewitness! My path led over the Christmas market, which is well placed in the historical ambience, to Peterstraße. So I was standing in front of the door of the cloth maker after a while. I was kindly received by a lady and the wardrobe was taken off. The lady placed me near the bar at a small two-story table that was covered for me alone. The Hotel Tuchmacher is surely one of the most prestigious houses in Görlitz and the restaurant is nothing to do with it. The ambience is historically classic, like the whole house. Everything was very thriving, but piccobello in the performance. The service is guaranteed by trained staff, the ladies and gentlemen, especially a young lady, did your job over the evening to my absolute satisfaction. My table was covered with high-quality cutlery. By taking the card, I was sure that the evening would not be a major disaster. The kitchen offered in the map a regional menu with a high standard. Actually, with the first look at the map, my choice was fixed, and it remained so with the further reading, it should be the offered regional specialties menu. I can't imagine anything as a half Dutchman under Silesian cuisine, so I would like to surprise myself. In the meantime I had emptied a pils as a thirst quencher and asked about the wine map. This was promptly handed over to me and the service served as a greeting to the kitchen a gooseschmalz with two types of bread. Opticly, they had not invested too much there, so I had already promised myself a little more than to put a spoon on a plate and give a bit of bread! But tastefully, it was a clear plus point! Perfectly tasted, it tasted excellent in combination with the perfectly fresh bread and the Pils. Good start to dinner. In the meantime, I had informed the open wines and decided here for a regional producer. Two wines from the VDP Winery Castle Proschwitz Prince to the Lippe should accompany me through the menu. First a dry grocery, and, especially on this I was very excited, a dry late burgundy (Gutswein) from the barrique, vintage 2013, the WG calls on its HP the proud price of 23.50 for the 0.75 liter bottle! In the guest room there was a very quiet atmosphere, couples in retirement age determined the picture, I was one of the few younger guests this evening. The service served me the Riesling. A sample swallow revealed a very retaining acid, a gentle minerality and fruitiness. Overall, I lacked this Riesling a bit of the booms, which was too brav...... The soup came to my table shortly afterwards: Oberlausitzer Lentilsamtsuppe mit Rauchkasseler und Holunder Balsamico And this then made much more joy than the Riesling ordered. The lentils were finely spiced, the soup was not very ally, and thus not too heavy. For me, a good lentil dish, whether soup or the lentil stew in my family, is always a distinctly acidic note by a good vinegar. The cook (or the cook) had hit it here perfectly! The acid was perfect, just like the salt! Simple leaks, even the strong smokey cassel meat added the taste well. Shortly after serving the demand whether the quality, I could only nod at this court. After removing the first gear, the chosen red wine was shown to me at the table and removed. I was extremely excited about this late Pinot from Meissener Lagen, I was not aware that acceptable red wines are produced there. A large burgundy glass was filled with a sample swallow and I let the scent get to my odor nerves. Amazing! This was at a level with good peels, near or Badener Spätburgundern from the Barrique (even if they could not take 23.50 for a good wine). The waiting period until the main course remained my nose above the glass and let me seduce from the bouquet to drink. The main course: Frikassee vom Landkaninchen in Weinrahm Estragon Sauce with homemade band noodles Now I don't know if noodles are so silly, but the wine came hopefully from the Elb Valley. From the rabbit there was a roach on the plate (I had to ask) and taste, not so noble pieces. Interestingly, the Roulade, a piece of back fillet, with which a dry plum was wrapped, that everything was then wrapped with the abdominal lobe of the rabbit, fried and sworn. ****! So good, juicy, the remaining parts, I suspect meat from the throats. Perfectly matched the sauce and the noodles. Here too, I could not criticize the court when asking the service. After the main course I dedicated myself to the good Burgundy and waited for my dessert: Quark cheese with marinated fruits and vanilla honey Parfait Now I had made the kitchen such a good job up here, and what was found on the really good appetizing dessert plate? One of these chocolate bars...deco as in the ice cream parlour! Love kitchen, just let it go that you don't miss when you get to the consumption of the offered meal! She easily remembered the beloved Oliebollen with her raisins in my home and the adjacent Netherlands. Parfait and fruits were very good for flour. Here too the thumb went up in demand! What the kitchen had offered me on the evening for 28,90 menu price was completely convincing. An espresso closed the food. What I can get to the conclusion. Ambience, service and kitchen play at the highest level and can meet expectations. A delightful return to a delicious dinner in Görlitz. I'd like to come back.

We spent a wonderful weekend at Hotel Tuchmacher. All staff very friendly

A great house from a different time.The medieval style, the high rooms and the whole furnishings let you start dreaming very quickly...Perfect hotel in the old town. Very good restaurant and a perfect breakfast. On noticeable service.Very recommended!

Have already covered all criteria with 5 stars,a suggestion to breakfast buffet,instead of the obstsalates in glass,obstscarves,the breakfast chefs do not have to shrimp without breaking the fingertips and it is also easier to put.vg.out

Very nice and cozy in a wonderful old town.