Prinzessin Marie Pauline - Huy

General it should be a beautiful evening. but the disappointment was great. first we waited for 20 minutes for the menu and then we only get it after the bitterness of the waiter and annoying undertone. the drinks lasted another 20 minutes. the appetizers came after an hour and the main dishes we had after 2 hours! two dishes (big filet) had to be returned due to cold meat. both eating and the pork steak were without taste and nothing special. only the hokifilet could satisfy. despite empty glasses we were not even asked for drinks, the coffee was forgotten and the double espresso came simple and cold. To pay, the sum was reported to all guests (was a invite) and for the payment with a card was quoted without explanation of the treses. the waitress was completely overwhelmed. the kitchen and the service have not met the high requirements of the house at any time. service personnel overwhelmed and professional incompetent the waitress could not provide information about what a hokifilet and strndberg crust are. the ambiente on the terrace is uncomfortable. from a beautiful bowl they can not eat well if the content is not true. cleanliness not complaining

As we have many restaurants in the region, we have arrived here. Today we were here for the second time. to the first visit: the eating and the ambiente voted. at the dinner we decided to have a multi-course menu. everything was very delicious. the small foreign body in the suppe was charged on our part, but the reaction of the operation was then not as expected. it was only taken to know. However, our eating pleasure was not saddened. to the second visit: first we sat outside, but it turned out that it is too cold. It wasn't much warmer but more windproof. the food was very delicious again today. despite a small portion, a large one was delivered and also billed. How do you know if you got the big or small? there was no reaction to this complaint. the baked was very delicious, the tomatoes were fresh. the brot was also fresh and tasty. we come here again to the big tafelei.

I have been in the westerburg for many years and have always been happy to dinner there, because the quality was once excellent. but apparently the owners have changed. tipp: the terrace would be even more beautiful if they were to invest in a pot colour for the rear outer facade! but further. here, as for years, you have the quite uplifted gastronomy. last year the dishes on the map no longer tasted and were simply badly designed. at the request it was then admitted that they had a new cook, but that would not be there, but has said exactly what to do to the representation. they were praised at the time of november 2019. now, in juli 2020 the B sample. with completely new card. we were there with several people, and so I had the opportunity to taste or at least see several dishes of the new card. we go with the appetizer: salat. you can't do anything wrong. or? the average gast understands an salat an ensemble of e.g. green salate, grated carrot, tomato, gurke, etc. and some dressing. it is in every sports restaurant. Here, however, fine eating is recommended. so a tomato is stacked in 5 slices to 1mm, an salat gurke evades the same fate. the 2x5 discs are placed on the plate a laurel wreath, in the middle comes an unusual ball of pressed salate leaves. with the hauch of dressing I now know how to eat. had dry grass. but for this the main dishes. or? an example: zanderfilet auf sourkraut. the zanderfilet the size of a fishstock has certainly felt lost on the acidic crimp bed and a tipp to the chef: if other restaurants do not combine some things, most have a reason! there is nothing to help that the crimp should be against the acidic crimp who had never had the hazy of a chance. Although the pork carving with roasted vegetables and steakhousepommes sounded, the classic schnipo, which the chef put on a bed of roasted aubergines, paprika and mushrooms, was not taken along. for themselves beautiful dishes, only aubergines and paprika do not fit to pommes. a soße would have been good for it, because the court was very dry. apropos dry: dry eating seems to be a program here. the classic salmon on tagliatelle was also interpreted here in such a way that the completely dry salmon of the salmon was placed on a crumb dry pasta dead, which in turn rests on abundant leaf spinach. my neighbour would have given a kingdom for a swallow, but the service gave to understand that the dish belongs so dry the smart gast ordered a lot of liquid. the sweetness was not so dry for which the bark was hard. I would have liked to combine the scrub noodles in him with the sour wort from the neighbor, even the dishes like the chef seem to be playing with the supplements roulette. Creativity does not mean that they should combine everything that is so in the cool room. that brings us to the last chapter: dessert. most of the cream brulee ordered the table. a classic is looking forward to breaking the caramelized sugar in the cup with the spoon. but here we want to be at an elevated level, so instead of beaker there is a saucer on which 5mm had been seen. I have not seen a crust, just try to scale the 5mm cream with the teaspoon porcelain glaze. Happy for me because I ordered the Beeren worm. it was delicious, a glass berry, a spoon of vanilla sauce. I got it on 2. Once again it was surprising that this time my cup was garnished with physalis and phessian slices, he was not on the eve. Also it turned out that the vanilla sauce had to have been a vanille ice cream. the service would have been on 1. in the evening it can be seen that the dessert was not complete and that was already completely melted. nevertheless the highlight of the evening, because the main dishes were a pure fall. I was told at the reception that they had a new, young cook that was very dedicated and that there would also be a critique! well, well meant is not well done. next time I'm close, I'll look at the map before, and if it didn't change anything, I'll go down the road to ritschy's grill: there is no claim to the top level, there is an honest carving with pommes, probably twice as much for half price. only Monday has ritschy, then I have to go to westerburg, but I can get stubborn from home.

The ambience is very welcoming. A compliment to the kitchen. All foods in place dressed exactly. Tastefully very well matched. Our table was unfortunately not ideal for our occasion, despite the booking and the occasion was notified. Our waiter's eye could be better. He passed the empty beer glass a few times without notice. The waiting time was also a little very long. Our total stay was about two and a half hours. Overall highly recommended.

I've been here twice. The food is very good, but somehow you would expect more exclusivity in terms of food. The operation also works very well. I can confirm the articles in the articles beforehand with incorrect order and foreign bodies in the soup.