Z Im Zugbrücke - Hoehr-Grenzhausen

The restaurant Z is part of the Hotel Zugbrücke in the 100 Seeledorf Grenzau, which belongs to the municipality of Höhr Grenzhausen. There are 5 minutes to the departure at the A 48, but rest and seclusion without end. Maybe 30 houses in the village, a church, a rustic inn, lots of forest and the Hotel Zugbrücke. From the Rhineland or even the Rhine-Main area you can reach 20 minutes to Koblenz in just 90 minutes. The hotel has 2 restaurants. Restaurant Z and rustic farmhouses. Both restaurants are cooked by the identical hotel kitchen. Until only 2 years ago, the ambience still remembered the famous Mövenpick architecture, which has now changed enormously. The new restaurant Ambiente 2013 is offered for 24 hours online with puristly styled Young Mangagern. Rather, the conservative regulars, but also the word creation of the canteen flair, could tend. We find it extremely classic, but also needed a start-up reconciliation phase for the new ambience. The owner of the house always prefers a design that was sometimes some of the time ahead. At least in the rather conservative Westerwald. As usual in hotel restaurants, a buffet is offered in addition to the a la carte shop. The sporty amount of relaxation that usually remains here wants this. You can hardly miss the wellness guests. Even the card offers this one or other Ayurveda court. Who needs it, please. The restaurant has a classic restaurant guide and a Oberkellner. For this purpose a large number of young, especially female service workers. The restaurant has an estimated 200 seats. Some of them are grounded glass fronts, directly on the wild Brexbach, which flows past the house. Rural Westerwald Idylee out, in futuristic design. Nevertheless, the feeling of a very large restaurant does not arise. We had a reservation at the brook. The concentration on the main. It is fun to choose from such cards. A handful of appetizers, 4 or 5 meaty main dishes, something from the sea, dessert and a little veggie for the meat conscientious. No. 08/15 Kitchen. Modern, light, somewhat regional, but also no molecular cuisine that desperately seeks new flavors that no one has found. Here our choice: appetizers: 2x wild boar ham 12.90 Euro main dishes: 2 x two from Bison a.29, Euro The young lady has refreshed our order. Wine tasting should be extremely extensive. Relatively much from the nearby Mosel and much more diverse wines from Italy, France, Austria and Round the World . However, if you need a wine advice, you should receive this from the restaurant/service manager. The young ladies are really attentive and fleeting and a Carol can also distinguish them from the regional beer brand Hachenburger. But there is still a need for training with regard to wine advice. Our beverage order consisted of the local Hachenburger Pils and an open Merlot. A nice greeting from the kitchen was served shortly after the order. A small salmon cream, really delicious nut butter and another very light Quark herbal cream. Everything very fresh and obviously a product of the house and not of Helene Fischer Meggle. Bright bread, but also dark nuts grain bread. Wonderful! The attentive service asked in between whether he should serve something. The appetizers were operated with the correct time interval. Wild boar ham with a field salad. During the field salad more decorative purposes the Hokkaido pumpkin would have inspired the Veggie group, the ham was a culinary poem from the Wildsau or from the Eber. The added Nuss Paste made the appetizer almost perfect. Delicious and exceptional, although the common Neanderthal probably already consumed similarly. But without the Hokkaido pumpkin. Unless he has a laser. The main dishes were served after the other Hachenburgers. My dear cook, that looked great. A piece of bison back from the Bison and a bit of Bison Gulasch. A really brave composition. For the next days, those who have eaten it will no longer feel the desire for the local black spotted German domestic bark. On the one hand, the bison meat tasted similar to the best beef, but with a light wild taste. Wonderfully prepared on the point medium. In addition, red cabbage, in the south of the Republic also known as blue herb. Rounded with a cake crust. The gastronomic laity, as I explained, is that a pureecruste is about the latest edition of the croquette. Like the Crokette 4.0. This product also comes from the restaurant kitchen, so not guaranteed by the Pfanni Co products. Wonderful, like Bison. As we later experienced in demand, the cook draws the bison meat from the immediate surroundings. Bisons take place about 10 kilometres away in the middle of the Westerwald. We were all satisfied. Dessert? Digestif? And what? Now the domestic fire of the pear completely convinced. Until about 5 years ago there was a conservative cook, only the rustic cuisine from the Westerwald. The hotelier wanted to reach new target groups. The kitchen had to do more. You have a new boss from France. This made a change in the kitchen as it could hardly be deeper. And that in all areas. Starting with a buffet breakfast, over the a la carte area, to culinary specialities. Unfortunately he left the house at the end of 2014. We didn't feel it. He left sustainable positive traces in the kitchen in the team. Conclusion: No star kitchen, but yet a kitchen is worth a detour. We were not very happy for the first time. For food 4.5 stars, good 4.0 stars for service and also for the ambience. Next time we visit the Bisons, even if they land on the plate. Update 01.03.2016 At the end of 2015, chef Laurent Vialle returned wonderfully. The house will take part.