Römer - Merzig

General We stayed at Hotel Roemer in Merzig on the occasion of our annual meeting of colleagues and in the evening for a group of 18 people reserved a table in a side room for dinner and cozy togetherness. Closer to the hotel today at the end of the review under “Ambiente” Service The young service team at the hotel restaurant is dedicated and well adapted to each other, whether at the reception during check-in and check-out or at the service at the bar or in the restaurant, all staff are extremely friendly, unobtrusively attentive, routined and competent. There was nothing to expose. Restaurant Chef in the “Roemer” is Christoph Latz, who has dedicated himself to the “modern and regional cuisine” with great skill and ambition. We were completely satisfied with the kitchen performance. The menu is well sorted and not overloaded, is supplemented by a recommendation card with seasonal dishes such as current asparagus and dandelion. So the offer of roasted Coquilles St. Jaques over Saarland Roulade to Ur-Pils Sauce and Barbarie Entenbrust to the fillet from the Zander in Rieslingsauce – there is a jelly of choice. We had received a special menu from the organizer of the meeting by e-mail for our dinner, and had largely also served our food. However, a look at the recommendation card made the pleasure of redispositioning. It speaks for the kitchen team that this was still possible without any problems. In addition, after a pleasant waiting period and without delays of several service personnel, the dishes were served almost at the same time for all 18 at our table. Thus, “bunt” was ordered by the normal, our special card as well as the recommendation card and all were very satisfied with the bids. The order intake was uncomplicated, questions about food and drinks – the house has a neat wine maps with good drops from the region and other countries of Europe and overseas – were answered competently. My wife and I had appetizers · Gold-brown baked goat cheese with figsenf with crisp salad (9 € · Cream soup from zucchini with garlic croutons (6 € main dishes · Rumpsteak 200gr Gran Asado Argentinia (16€, German asparagus 200gr serving with rugged butter and grennaille carrots (14€ The ingredients for the dishes were of perfect quality, all fresh, skillfully prepared using many herbs from the hotel's herbal garden. Unfortunately, I can't say anything about the golden brown-baked goat cheese, because my wife had powdered so fast that I didn't get to try – she must have tasted very well. My soup was fantastic, wonderfully creamy and pleasantly spicy. Zucchini has no intense own taste, the spice came from the roasting of potatoes, garlic, onions and bacon, which was then finely spiced with broth and cream beautifully foamed in the large plate with fresh parsley. The Argentinian Rumpsteak was a pale human mouse, perfectly medium grilled, buttery, juicy, aromatic, dressed on preheated plate. The white asparagus was beautifully tender and tasted like the delicious Grenaille potatoes very well. The “Original Wiener Schnitzel” has absolutely convinced. I didn't eat any better in Vienna either. The scavenger from the calf, thinly tapped, full of lean, stretch-free and juicy, encased in a perfectly seasoned panad, loosely crispy and golden brown baked, as a “Wiener Garnitur” on top of a lemon slice with a ring of an anchovy fillet with a cape filling and a cranberry jam – perfect. Matching the potato slices fried with lots of bacon and plenty of fresh herbs. Quite according to my taste, the lion's tooth salad dressed in deep plate, delicate leaves from the Saarland "Bettsaicher" was covered by a wonderful lukewarm potato dressing. As a companion for food, there was a “Hugo” and a few of the early Kölsch and a bottle of Auxerrois from the winery Helmut Herber. Conclusion: very good and upscale cuisine with a variety of dishes, friendly well-established service team Ambiente The hotel is close to the train station and close to the Merzig city centre, sufficient parking is available around the hotel. The estate in the Schankstrasse has been in the shape of 1871 Hotel with a change in the history of the city. With a lot of taste and attention to detail, the interior was redesigned during a comprehensive renovation in the 90's, an ambience was created that the Merziger Hotel tradition of the Roemer house was well linked to the local ceramic tradition. For example, 100-year-old floor tiles were moved in front of the reception and the homely furnished bar and the adjoining guest rooms are decorated with valuable objects with museum scrapers. Perfectly staged vases, jars, sculptures and wall plates from Villeroy Boch as well as black and white photos on the walls give a very special insight into the city's ceramic tradition and the history of the house. The rooms of the 3 star house have shower, toilet and flat-screen TV, everything looks new, clean and well maintained and 89 € for the overnight stay with breakfast in the DZ are fairly calculated. Breakfast leaves almost no desires open, several juices to choose from, in addition to pressing apples for yourself, several types of sausage, cheese, jam, eggs cooked and as agitator, in addition Nuremberg sausages and mini-frikadellen, various rolls and bread, croissants, cakes, fresh fruit, quark and cereals.