Hermannshöhle Restaurant Weck

Carsten was faster in 1972. But who wonders? The man also has time: . There is not much to add to his evaluation of our successful evening in the Hermannshöhle Niederhausen. Why and why the two Münster countries took advantage of my hospitality, he described it in detail and flattering me. Meanwhile I have order and cleanliness in the guest rooms. And until the two hopefully find shelter again, the wine cellar is filled up again. Two nights so without supervision and such guests could not go well for me... ; but we come to the essence. Visiting the Hermannshöhle Restaurant Weck. Honestly, this place was only a second choice. But not because it was not worthy of such an evening with three Gastro Guides, but because the first choice was to reach us on foot, but was unfortunately still closed at the end. Whatever. The evening was like he couldn't be. I have to find out the conclusion, family Weck and Julia Fluhr are perfect ambassadors of our region. Both in lucullic and near wine. The Hermann cave is always worth a visit and the next one is already booked; My reservation by e-mail was given short-term green light. I was very happy this evening, just because of the extensive and appealing wine map. Okay, Borgunder fans are getting less happy, but I still hope in late insight. And my missionary skill towards the world's best wine-growing area. At a certain C. from R. it seems to work slowly. Also at the champagne. Kindly and also fortunately, PetraIO offered us to take us with us this evening or pick up. Lag ja eh on their way. The next time, you just come to an aperitif earlier. Our colleague here was here to go back and forth this evening. We arrived in Niederhausen in a reliable and timely manner. There was something going on inside the restaurant, many were already on the main course. The Vinothek, which has now become the main guest room, is still quite soberly furnished, but it doesn't feel good either. Here the main focus is on the near wine. And that's good. We have suspended our wardrobe ourselves, in the guest room itself Mrs. Weck welcomed us and asked the vaccination status. And then we'll have the best table in the restaurant. Here I refer to a picture by Mr Carsten1972 . Sommeliére Julia Fluhr was also fast with the maps with us and already asked first wishes for water or aperitif. We then decided quickly for a Riesling Sekt brut from the estate Hermannsberg Niederhausen. He tasted good, but I'd rather have had the Blanc de Blancs. But it was not available. Something has been changed in the Hermannshöhle. There are currently only two menus in the map, the courses of which can be ordered separately. We ordered all from the menu “Hermannshöhle”. Each in the 4 gear variant. And I was the only one who chose the sweet dessert. Do I have to worry? No water and champagne were served in time, we were very nice and in good entertainment. There was a lot to tell. As a greeting from the kitchen we served a potato soup cream. Potato soup cream. It was also part of the other menu “Am Fahr” . You can argue about whether the color. But certainly she was a little slow. But it's still better for me than dry bread and any humorless dips. I didn't even think it was so bad to eat a soup with teaspoons. After that, there were also Baguette, apparently from the baker with butter. It's worse, it's better. So we're looking forward to the First Gang. But before that it was necessary to find a first wine from the fine wine list. I left this part to the guest from Rheine this evening. And together with his wife, he chose a dry Pinot “S” from the winery Sinß from Windesheim. Year 2020. It was a good choice, tasted round and balanced and well suited to the first food. Lauwarme salmon slices on marinated lenses Lauwarme salmon slices on marinated lenses The fish was gently cooked, juicy and very tasty. For my taste, the mountain lenses were a little but super-lecker with fine bite and mandatory acidity. The field salad took almost the size of the plate, was also impeccable and rounded off the entrance perfectly. That's how it was allowed to go. 4* As a second gear, there should be fish again, Skrei back fillet on lukewarm potato salad with Remoulade sauce Skrei back fillet on lukewarm potato salad with remoulade sauce. Honestly, I would have liked a little more whistling than supplements. Nothing, despite it tasted. The fish was perfect. Fresh, slightly crispy due to the previous bath in flour. The potato salad was made with broth, lukewarm and refined with salad cucumber. The Remoulade was somewhat generous but also impeccable in style and taste. A round gear, though more rustic. 4* Until then the evening was absolutely successful. The mood was very good, the service of Frau Fluhr was absolutely commendable. And while I was still discussing the next wine with the wife of Carsten1972, our colleague took the initiative and joined the Sommeliére against me. Although I must confess, the Riesling, which he gave as a thank you for my hospitality, was one of the best I ever had to drink. A Traiser Bastei Great growth, vintage 2018 from Dr. Crusius winery in Traisen. A winery that I should keep in mind in the future more than before. Also thanks to the visit at noon before. Ms. Fluhr played with her and poured the wine covered into the chic, filigree and sauteuren Zalto glasses. Thank you so much for drinking this wine. There is probably only a better and well-known wine for the region. He definitely fits very well to the skrei and should also be perfectly clear with the main course. Alternatively, there was a red wine, also ordered by the Münster countries against my recommendation. ; entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce Optisch an eye-catcher. The smell of mushrooms flowed into the nose, the sauce was rich and strong in taste. The fact that frozen mushrooms were used here did not break off the taste, but the two mushroom pieces in the sauce were typically watery and soaky. I don't need that. The spinach, on the other hand, is anger. Both as vegetables and as a filling of tortellini. Perfectly tasted and simply delicious. In addition, a juicy piece of veal meat, which was not to be understood as an entrecote. It wasn't better to prepare. Chapeau! A round dish that can only be topped with fresh mushrooms. 4.5* Yes, we briefly discussed a possible dessert wine, but we left it. And as the only one at the table I got something sweet: Crème Brûlèe with exotic fruit sorbet Crème Brûlèe with exotic fruit sorbet Mmmmmmmm. Sorbet was a poem. Mango and passion fruit together in a delicate, ice-cold sorbet space. I have to express it that way. And among them diced, slightly marinated pineapple. Fruity and full-bodied and not too sweet. As for the Crème Brûlèe. Crispy caramel mirror over delicate vanilla. Mmmmmmmmmm. A successful conclusion. Anyway, I didn't cry for the other one's cheese for a second. 4,5* At the end, we could have another Riesling Trester of the distillery Dozauer from Oberkampf to the Digestif. I like the fire. And while the others were to divide our bill, Carsten took the bill, which was then divided into a very complicated key, I talked to Mrs Fluhr about the realignment of the Hermannshöhle. Then there came also boss and kitchen master Wigbert Weck to explore after the satisfaction. He then asked me into the walk-in wine fridge and showed me some treasures from the Dönnhoff and Keller winery. What would I give to spend a night in it? With a corkscrew and a Zalto glass; what remains as a conclusion? An absolutely successful evening with good food and very good near wines. And a society that can't be desired better. Except my dear darling couldn't be there. But that will change soon. Dinner the evening as I expected. Mr. Weck may have learned in 3 star restaurants, here he offers regional, grounded cuisine at a high level with best products. It doesn't matter to me that there is no high-end courtesy here. After all, you have to remember that he acts alone in the kitchen. And this is very remarkable. This evening was once again the first cream. Friendly and very competent we were accompanied by the evening. It's not really better. You feel welcome at any time and well removed. The ambience is a bit cool and economical. But here also applies; the truth is in place. And there's hardly anything to complain about. This also affects cleanliness in all areas. And the PLV is more than fair. Especially in the monthly winegrowing tables. Next is on 17.03....

Carsten was faster in 1972. But who wonders? The man also has time: . There is not much to add to his evaluation of our successful evening in the Hermannshöhle Niederhausen. Why and why the two Münster countries took advantage of my hospitality, he described it in detail and flattering me. Meanwhile I have order and cleanliness in the guest rooms. And until the two hopefully find shelter again, the wine cellar is filled up again. Two nights so without supervision and such guests could not go well for me... ; but we come to the essence. Visiting the Hermannshöhle Restaurant Weck. Honestly, this place was only a second choice. But not because it was not worthy of such an evening with three Gastro Guides, but because the first choice was to reach us on foot, but was unfortunately still closed at the end. Whatever. The evening was like he couldn't be. I have to find out the conclusion, family Weck and Julia Fluhr are perfect ambassadors of our region. Both in lucullic and near wine. The Hermann cave is always worth a visit and the next one is already booked; My reservation by e-mail was given short-term green light. I was very happy this evening, just because of the extensive and appealing wine map. Okay, Borgunder fans are getting less happy, but I still hope in late insight. And my missionary skill towards the world's best wine-growing area. At a certain C. from R. it seems to work slowly. Also at the champagne. Kindly and also fortunately, PetraIO offered us to take us with us this evening or pick up. Lag ja eh on their way. The next time, you just come to an aperitif earlier. Our colleague here was here to go back and forth this evening. We arrived in Niederhausen in a reliable and timely manner. There was something going on inside the restaurant, many were already on the main course. The Vinothek, which has now become the main guest room, is still quite soberly furnished, but it doesn't feel good either. Here the main focus is on the near wine. And that's good. We have suspended our wardrobe ourselves, in the guest room itself Mrs. Weck welcomed us and asked the vaccination status. And then we'll have the best table in the restaurant. Here I refer to a picture by Mr Carsten1972 . Sommeliére Julia Fluhr was also fast with the maps with us and already asked first wishes for water or aperitif. We then decided quickly for a Riesling Sekt brut from the estate Hermannsberg Niederhausen. He tasted good, but I'd rather have had the Blanc de Blancs. But it was not available. Something has been changed in the Hermannshöhle. There are currently only two menus in the map, the courses of which can be ordered separately. We ordered all from the menu “Hermannshöhle”. Each in the 4 gear variant. And I was the only one who chose the sweet dessert. Do I have to worry? No water and champagne were served in time, we were very nice and in good entertainment. There was a lot to tell. As a greeting from the kitchen we served a potato soup cream. Potato soup cream. It was also part of the other menu “Am Fahr” . You can argue about whether the color. But certainly she was a little slow. But it's still better for me than dry bread and any humorless dips. I didn't even think it was so bad to eat a soup with teaspoons. After that, there were also Baguette, apparently from the baker with butter. It's worse, it's better. So we're looking forward to the First Gang. But before that it was necessary to find a first wine from the fine wine list. I left this part to the guest from Rheine this evening. And together with his wife, he chose a dry Pinot “S” from the winery Sinß from Windesheim. Year 2020. It was a good choice, tasted round and balanced and well suited to the first food. Lauwarme salmon slices on marinated lenses Lauwarme salmon slices on marinated lenses The fish was gently cooked, juicy and very tasty. For my taste, the mountain lenses were a little but super-lecker with fine bite and mandatory acidity. The field salad took almost the size of the plate, was also impeccable and rounded off the entrance perfectly. That's how it was allowed to go. 4* As a second gear, there should be fish again, Skrei back fillet on lukewarm potato salad with Remoulade sauce Skrei back fillet on lukewarm potato salad with remoulade sauce. Honestly, I would have liked a little more whistling than supplements. Nothing, despite it tasted. The fish was perfect. Fresh, slightly crispy due to the previous bath in flour. The potato salad was made with broth, lukewarm and refined with salad cucumber. The Remoulade was somewhat generous but also impeccable in style and taste. A round gear, though more rustic. 4* Until then the evening was absolutely successful. The mood was very good, the service of Frau Fluhr was absolutely commendable. And while I was still discussing the next wine with the wife of Carsten1972, our colleague took the initiative and joined the Sommeliére against me. Although I must confess, the Riesling, which he gave as a thank you for my hospitality, was one of the best I ever had to drink. A Traiser Bastei Great growth, vintage 2018 from Dr. Crusius winery in Traisen. A winery that I should keep in mind in the future more than before. Also thanks to the visit at noon before. Ms. Fluhr played with her and poured the wine covered into the chic, filigree and sauteuren Zalto glasses. Thank you so much for drinking this wine. There is probably only a better and well-known wine for the region. He definitely fits very well to the skrei and should also be perfectly clear with the main course. Alternatively, there was a red wine, also ordered by the Münster countries against my recommendation. ; entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce Optisch an eye-catcher. The smell of mushrooms flowed into the nose, the sauce was rich and strong in taste. The fact that frozen mushrooms were used here did not break off the taste, but the two mushroom pieces in the sauce were typically watery and soaky. I don't need that. The spinach, on the other hand, is anger. Both as vegetables and as a filling of tortellini. Perfectly tasted and simply delicious. In addition, a juicy piece of veal meat, which was not to be understood as an entrecote. It wasn't better to prepare. Chapeau! A round dish that can only be topped with fresh mushrooms. 4.5* Yes, we briefly discussed a possible dessert wine, but we left it. And as the only one at the table I got something sweet: Crème Brûlèe with exotic fruit sorbet Crème Brûlèe with exotic fruit sorbet Mmmmmmmm. Sorbet was a poem. Mango and passion fruit together in a delicate, ice-cold sorbet space. I have to express it that way. And among them diced, slightly marinated pineapple. Fruity and full-bodied and not too sweet. As for the Crème Brûlèe. Crispy caramel mirror over delicate vanilla. Mmmmmmmmmm. A successful conclusion. Anyway, I didn't cry for the other one's cheese for a second. 4,5* At the end, we could have another Riesling Trester of the distillery Dozauer from Oberkampf to the Digestif. I like the fire. And while the others were to divide our bill, Carsten took the bill, which was then divided into a very complicated key, I talked to Mrs Fluhr about the realignment of the Hermannshöhle. Then there came also boss and kitchen master Wigbert Weck to explore after the satisfaction. He then asked me into the walk-in wine fridge and showed me some treasures from the Dönnhoff and Keller winery. What would I give to spend a night in it? With a corkscrew and a Zalto glass; what remains as a conclusion? An absolutely successful evening with good food and very good near wines. And a society that can't be desired better. Except my dear darling couldn't be there. But that will change soon. Dinner the evening as I expected. Mr. Weck may have learned in 3 star restaurants, here he offers regional, grounded cuisine at a high level with best products. It doesn't matter to me that there is no high-end courtesy here. After all, you have to remember that he acts alone in the kitchen. And this is very remarkable. This evening was once again the first cream. Friendly and very competent we were accompanied by the evening. It's not really better. You feel welcome at any time and well removed. The ambience is a bit cool and economical. But here also applies; the truth is in place. And there's hardly anything to complain about. This also affects cleanliness in all areas. And the PLV is more than fair. Especially in the monthly winegrowing tables. Next is on 17.03....

Carsten was faster in 1972. But who wonders? The man also has time: . There is not much to add to his evaluation of our successful evening in the Hermannshöhle Niederhausen. Why and why the two Münster countries took advantage of my hospitality, he described it in detail and flattering me. Meanwhile I have order and cleanliness in the guest rooms. And until the two hopefully find shelter again, the wine cellar is filled up again. Two nights so without supervision and such guests could not go well for me... ; but we come to the essence. Visiting the Hermannshöhle Restaurant Weck. Honestly, this place was only a second choice. But not because it was not worthy of such an evening with three Gastro Guides, but because the first choice was to reach us on foot, but was unfortunately still closed at the end. Whatever. The evening was like he couldn't be. I have to find out the conclusion, family Weck and Julia Fluhr are perfect ambassadors of our region. Both in lucullic and near wine. The Hermann cave is always worth a visit and the next one is already booked; My reservation by e-mail was given short-term green light. I was very happy this evening, just because of the extensive and appealing wine map. Okay, Borgunder fans are getting less happy, but I still hope in late insight. And my missionary skill towards the world's best wine-growing area. At a certain C. from R. it seems to work slowly. Also at the champagne. Kindly and also fortunately, PetraIO offered us to take us with us this evening or pick up. Lag ja eh on their way. The next time, you just come to an aperitif earlier. Our colleague here was here to go back and forth this evening. We arrived in Niederhausen in a reliable and timely manner. There was something going on inside the restaurant, many were already on the main course. The Vinothek, which has now become the main guest room, is still quite soberly furnished, but it doesn't feel good either. Here the main focus is on the near wine. And that's good. We have suspended our wardrobe ourselves, in the guest room itself Mrs. Weck welcomed us and asked the vaccination status. And then we'll have the best table in the restaurant. Here I refer to a picture by Mr Carsten1972 . Sommeliére Julia Fluhr was also fast with the maps with us and already asked first wishes for water or aperitif. We then decided quickly for a Riesling Sekt brut from the estate Hermannsberg Niederhausen. He tasted good, but I'd rather have had the Blanc de Blancs. But it was not available. Something has been changed in the Hermannshöhle. There are currently only two menus in the map, the courses of which can be ordered separately. We ordered all from the menu “Hermannshöhle”. Each in the 4 gear variant. And I was the only one who chose the sweet dessert. Do I have to worry? No water and champagne were served in time, we were very nice and in good entertainment. There was a lot to tell. As a greeting from the kitchen we served a potato soup cream. Potato soup cream. It was also part of the other menu “Am Fahr” . You can argue about whether the color. But certainly she was a little slow. But it's still better for me than dry bread and any humorless dips. I didn't even think it was so bad to eat a soup with teaspoons. After that, there were also Baguette, apparently from the baker with butter. It's worse, it's better. So we're looking forward to the First Gang. But before that it was necessary to find a first wine from the fine wine list. I left this part to the guest from Rheine this evening. And together with his wife, he chose a dry Pinot “S” from the winery Sinß from Windesheim. Year 2020. It was a good choice, tasted round and balanced and well suited to the first food. Lauwarme salmon slices on marinated lenses Lauwarme salmon slices on marinated lenses The fish was gently cooked, juicy and very tasty. For my taste, the mountain lenses were a little but super-lecker with fine bite and mandatory acidity. The field salad took almost the size of the plate, was also impeccable and rounded off the entrance perfectly. That's how it was allowed to go. 4* As a second gear, there should be fish again, Skrei back fillet on lukewarm potato salad with Remoulade sauce Skrei back fillet on lukewarm potato salad with remoulade sauce. Honestly, I would have liked a little more whistling than supplements. Nothing, despite it tasted. The fish was perfect. Fresh, slightly crispy due to the previous bath in flour. The potato salad was made with broth, lukewarm and refined with salad cucumber. The Remoulade was somewhat generous but also impeccable in style and taste. A round gear, though more rustic. 4* Until then the evening was absolutely successful. The mood was very good, the service of Frau Fluhr was absolutely commendable. And while I was still discussing the next wine with the wife of Carsten1972, our colleague took the initiative and joined the Sommeliére against me. Although I must confess, the Riesling, which he gave as a thank you for my hospitality, was one of the best I ever had to drink. A Traiser Bastei Great growth, vintage 2018 from Dr. Crusius winery in Traisen. A winery that I should keep in mind in the future more than before. Also thanks to the visit at noon before. Ms. Fluhr played with her and poured the wine covered into the chic, filigree and sauteuren Zalto glasses. Thank you so much for drinking this wine. There is probably only a better and well-known wine for the region. He definitely fits very well to the skrei and should also be perfectly clear with the main course. Alternatively, there was a red wine, also ordered by the Münster countries against my recommendation. ; entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce Optisch an eye-catcher. The smell of mushrooms flowed into the nose, the sauce was rich and strong in taste. The fact that frozen mushrooms were used here did not break off the taste, but the two mushroom pieces in the sauce were typically watery and soaky. I don't need that. The spinach, on the other hand, is anger. Both as vegetables and as a filling of tortellini. Perfectly tasted and simply delicious. In addition, a juicy piece of veal meat, which was not to be understood as an entrecote. It wasn't better to prepare. Chapeau! A round dish that can only be topped with fresh mushrooms. 4.5* Yes, we briefly discussed a possible dessert wine, but we left it. And as the only one at the table I got something sweet: Crème Brûlèe with exotic fruit sorbet Crème Brûlèe with exotic fruit sorbet Mmmmmmmm. Sorbet was a poem. Mango and passion fruit together in a delicate, ice-cold sorbet space. I have to express it that way. And among them diced, slightly marinated pineapple. Fruity and full-bodied and not too sweet. As for the Crème Brûlèe. Crispy caramel mirror over delicate vanilla. Mmmmmmmmmm. A successful conclusion. Anyway, I didn't cry for the other one's cheese for a second. 4,5* At the end, we could have another Riesling Trester of the distillery Dozauer from Oberkampf to the Digestif. I like the fire. And while the others were to divide our bill, Carsten took the bill, which was then divided into a very complicated key, I talked to Mrs Fluhr about the realignment of the Hermannshöhle. Then there came also boss and kitchen master Wigbert Weck to explore after the satisfaction. He then asked me into the walk-in wine fridge and showed me some treasures from the Dönnhoff and Keller winery. What would I give to spend a night in it? With a corkscrew and a Zalto glass; what remains as a conclusion? An absolutely successful evening with good food and very good near wines. And a society that can't be desired better. Except my dear darling couldn't be there. But that will change soon. Dinner the evening as I expected. Mr. Weck may have learned in 3 star restaurants, here he offers regional, grounded cuisine at a high level with best products. It doesn't matter to me that there is no high-end courtesy here. After all, you have to remember that he acts alone in the kitchen. And this is very remarkable. This evening was once again the first cream. Friendly and very competent we were accompanied by the evening. It's not really better. You feel welcome at any time and well removed. The ambience is a bit cool and economical. But here also applies; the truth is in place. And there's hardly anything to complain about. This also affects cleanliness in all areas. And the PLV is more than fair. Especially in the monthly winegrowing tables. Next is on 17.03....

Carsten was faster in 1972. But who wonders? The man also has time: . There is not much to add to his evaluation of our successful evening in the Hermannshöhle Niederhausen. Why and why the two Münster countries took advantage of my hospitality, he described it in detail and flattering me. Meanwhile I have order and cleanliness in the guest rooms. And until the two hopefully find shelter again, the wine cellar is filled up again. Two nights so without supervision and such guests could not go well for me... ; but we come to the essence. Visiting the Hermannshöhle Restaurant Weck. Honestly, this place was only a second choice. But not because it was not worthy of such an evening with three Gastro Guides, but because the first choice was to reach us on foot, but was unfortunately still closed at the end. Whatever. The evening was like he couldn't be. I have to find out the conclusion, family Weck and Julia Fluhr are perfect ambassadors of our region. Both in lucullic and near wine. The Hermann cave is always worth a visit and the next one is already booked; My reservation by e-mail was given short-term green light. I was very happy this evening, just because of the extensive and appealing wine map. Okay, Borgunder fans are getting less happy, but I still hope in late insight. And my missionary skill towards the world's best wine-growing area. At a certain C. from R. it seems to work slowly. Also at the champagne. Kindly and also fortunately, PetraIO offered us to take us with us this evening or pick up. Lag ja eh on their way. The next time, you just come to an aperitif earlier. Our colleague here was here to go back and forth this evening. We arrived in Niederhausen in a reliable and timely manner. There was something going on inside the restaurant, many were already on the main course. The Vinothek, which has now become the main guest room, is still quite soberly furnished, but it doesn't feel good either. Here the main focus is on the near wine. And that's good. We have suspended our wardrobe ourselves, in the guest room itself Mrs. Weck welcomed us and asked the vaccination status. And then we'll have the best table in the restaurant. Here I refer to a picture by Mr Carsten1972 . Sommeliére Julia Fluhr was also fast with the maps with us and already asked first wishes for water or aperitif. We then decided quickly for a Riesling Sekt brut from the estate Hermannsberg Niederhausen. He tasted good, but I'd rather have had the Blanc de Blancs. But it was not available. Something has been changed in the Hermannshöhle. There are currently only two menus in the map, the courses of which can be ordered separately. We ordered all from the menu “Hermannshöhle”. Each in the 4 gear variant. And I was the only one who chose the sweet dessert. Do I have to worry? No water and champagne were served in time, we were very nice and in good entertainment. There was a lot to tell. As a greeting from the kitchen we served a potato soup cream. Potato soup cream. It was also part of the other menu “Am Fahr” . You can argue about whether the color. But certainly she was a little slow. But it's still better for me than dry bread and any humorless dips. I didn't even think it was so bad to eat a soup with teaspoons. After that, there were also Baguette, apparently from the baker with butter. It's worse, it's better. So we're looking forward to the First Gang. But before that it was necessary to find a first wine from the fine wine list. I left this part to the guest from Rheine this evening. And together with his wife, he chose a dry Pinot “S” from the winery Sinß from Windesheim. Year 2020. It was a good choice, tasted round and balanced and well suited to the first food. Lauwarme salmon slices on marinated lenses Lauwarme salmon slices on marinated lenses The fish was gently cooked, juicy and very tasty. For my taste, the mountain lenses were a little but super-lecker with fine bite and mandatory acidity. The field salad took almost the size of the plate, was also impeccable and rounded off the entrance perfectly. That's how it was allowed to go. 4* As a second gear, there should be fish again, Skrei back fillet on lukewarm potato salad with Remoulade sauce Skrei back fillet on lukewarm potato salad with remoulade sauce. Honestly, I would have liked a little more whistling than supplements. Nothing, despite it tasted. The fish was perfect. Fresh, slightly crispy due to the previous bath in flour. The potato salad was made with broth, lukewarm and refined with salad cucumber. The Remoulade was somewhat generous but also impeccable in style and taste. A round gear, though more rustic. 4* Until then the evening was absolutely successful. The mood was very good, the service of Frau Fluhr was absolutely commendable. And while I was still discussing the next wine with the wife of Carsten1972, our colleague took the initiative and joined the Sommeliére against me. Although I must confess, the Riesling, which he gave as a thank you for my hospitality, was one of the best I ever had to drink. A Traiser Bastei Great growth, vintage 2018 from Dr. Crusius winery in Traisen. A winery that I should keep in mind in the future more than before. Also thanks to the visit at noon before. Ms. Fluhr played with her and poured the wine covered into the chic, filigree and sauteuren Zalto glasses. Thank you so much for drinking this wine. There is probably only a better and well-known wine for the region. He definitely fits very well to the skrei and should also be perfectly clear with the main course. Alternatively, there was a red wine, also ordered by the Münster countries against my recommendation. ; entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce Optisch an eye-catcher. The smell of mushrooms flowed into the nose, the sauce was rich and strong in taste. The fact that frozen mushrooms were used here did not break off the taste, but the two mushroom pieces in the sauce were typically watery and soaky. I don't need that. The spinach, on the other hand, is anger. Both as vegetables and as a filling of tortellini. Perfectly tasted and simply delicious. In addition, a juicy piece of veal meat, which was not to be understood as an entrecote. It wasn't better to prepare. Chapeau! A round dish that can only be topped with fresh mushrooms. 4.5* Yes, we briefly discussed a possible dessert wine, but we left it. And as the only one at the table I got something sweet: Crème Brûlèe with exotic fruit sorbet Crème Brûlèe with exotic fruit sorbet Mmmmmmmm. Sorbet was a poem. Mango and passion fruit together in a delicate, ice-cold sorbet space. I have to express it that way. And among them diced, slightly marinated pineapple. Fruity and full-bodied and not too sweet. As for the Crème Brûlèe. Crispy caramel mirror over delicate vanilla. Mmmmmmmmmm. A successful conclusion. Anyway, I didn't cry for the other one's cheese for a second. 4,5* At the end, we could have another Riesling Trester of the distillery Dozauer from Oberkampf to the Digestif. I like the fire. And while the others were to divide our bill, Carsten took the bill, which was then divided into a very complicated key, I talked to Mrs Fluhr about the realignment of the Hermannshöhle. Then there came also boss and kitchen master Wigbert Weck to explore after the satisfaction. He then asked me into the walk-in wine fridge and showed me some treasures from the Dönnhoff and Keller winery. What would I give to spend a night in it? With a corkscrew and a Zalto glass; what remains as a conclusion? An absolutely successful evening with good food and very good near wines. And a society that can't be desired better. Except my dear darling couldn't be there. But that will change soon. Dinner the evening as I expected. Mr. Weck may have learned in 3 star restaurants, here he offers regional, grounded cuisine at a high level with best products. It doesn't matter to me that there is no high-end courtesy here. After all, you have to remember that he acts alone in the kitchen. And this is very remarkable. This evening was once again the first cream. Friendly and very competent we were accompanied by the evening. It's not really better. You feel welcome at any time and well removed. The ambience is a bit cool and economical. But here also applies; the truth is in place. And there's hardly anything to complain about. This also affects cleanliness in all areas. And the PLV is more than fair. Especially in the monthly winegrowing tables. Next is on 17.03....

Carsten was faster in 1972. But who wonders? The man also has time: . There is not much to add to his evaluation of our successful evening in the Hermannshöhle Niederhausen. Why and why the two Münster countries took advantage of my hospitality, he described it in detail and flattering me. Meanwhile I have order and cleanliness in the guest rooms. And until the two hopefully find shelter again, the wine cellar is filled up again. Two nights so without supervision and such guests could not go well for me... ; but we come to the essence. Visiting the Hermannshöhle Restaurant Weck. Honestly, this place was only a second choice. But not because it was not worthy of such an evening with three Gastro Guides, but because the first choice was to reach us on foot, but was unfortunately still closed at the end. Whatever. The evening was like he couldn't be. I have to find out the conclusion, family Weck and Julia Fluhr are perfect ambassadors of our region. Both in lucullic and near wine. The Hermann cave is always worth a visit and the next one is already booked; My reservation by e-mail was given short-term green light. I was very happy this evening, just because of the extensive and appealing wine map. Okay, Borgunder fans are getting less happy, but I still hope in late insight. And my missionary skill towards the world's best wine-growing area. At a certain C. from R. it seems to work slowly. Also at the champagne. Kindly and also fortunately, PetraIO offered us to take us with us this evening or pick up. Lag ja eh on their way. The next time, you just come to an aperitif earlier. Our colleague here was here to go back and forth this evening. We arrived in Niederhausen in a reliable and timely manner. There was something going on inside the restaurant, many were already on the main course. The Vinothek, which has now become the main guest room, is still quite soberly furnished, but it doesn't feel good either. Here the main focus is on the near wine. And that's good. We have suspended our wardrobe ourselves, in the guest room itself Mrs. Weck welcomed us and asked the vaccination status. And then we'll have the best table in the restaurant. Here I refer to a picture by Mr Carsten1972 . Sommeliére Julia Fluhr was also fast with the maps with us and already asked first wishes for water or aperitif. We then decided quickly for a Riesling Sekt brut from the estate Hermannsberg Niederhausen. He tasted good, but I'd rather have had the Blanc de Blancs. But it was not available. Something has been changed in the Hermannshöhle. There are currently only two menus in the map, the courses of which can be ordered separately. We ordered all from the menu “Hermannshöhle”. Each in the 4 gear variant. And I was the only one who chose the sweet dessert. Do I have to worry? No water and champagne were served in time, we were very nice and in good entertainment. There was a lot to tell. As a greeting from the kitchen we served a potato soup cream. Potato soup cream. It was also part of the other menu “Am Fahr” . You can argue about whether the color. But certainly she was a little slow. But it's still better for me than dry bread and any humorless dips. I didn't even think it was so bad to eat a soup with teaspoons. After that, there were also Baguette, apparently from the baker with butter. It's worse, it's better. So we're looking forward to the First Gang. But before that it was necessary to find a first wine from the fine wine list. I left this part to the guest from Rheine this evening. And together with his wife, he chose a dry Pinot “S” from the winery Sinß from Windesheim. Year 2020. It was a good choice, tasted round and balanced and well suited to the first food. Lauwarme salmon slices on marinated lenses Lauwarme salmon slices on marinated lenses The fish was gently cooked, juicy and very tasty. For my taste, the mountain lenses were a little but super-lecker with fine bite and mandatory acidity. The field salad took almost the size of the plate, was also impeccable and rounded off the entrance perfectly. That's how it was allowed to go. 4* As a second gear, there should be fish again, Skrei back fillet on lukewarm potato salad with Remoulade sauce Skrei back fillet on lukewarm potato salad with remoulade sauce. Honestly, I would have liked a little more whistling than supplements. Nothing, despite it tasted. The fish was perfect. Fresh, slightly crispy due to the previous bath in flour. The potato salad was made with broth, lukewarm and refined with salad cucumber. The Remoulade was somewhat generous but also impeccable in style and taste. A round gear, though more rustic. 4* Until then the evening was absolutely successful. The mood was very good, the service of Frau Fluhr was absolutely commendable. And while I was still discussing the next wine with the wife of Carsten1972, our colleague took the initiative and joined the Sommeliére against me. Although I must confess, the Riesling, which he gave as a thank you for my hospitality, was one of the best I ever had to drink. A Traiser Bastei Great growth, vintage 2018 from Dr. Crusius winery in Traisen. A winery that I should keep in mind in the future more than before. Also thanks to the visit at noon before. Ms. Fluhr played with her and poured the wine covered into the chic, filigree and sauteuren Zalto glasses. Thank you so much for drinking this wine. There is probably only a better and well-known wine for the region. He definitely fits very well to the skrei and should also be perfectly clear with the main course. Alternatively, there was a red wine, also ordered by the Münster countries against my recommendation. ; entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce entrecôte from the calf with spinach homemade tortellini and mushroom cream sauce Optisch an eye-catcher. The smell of mushrooms flowed into the nose, the sauce was rich and strong in taste. The fact that frozen mushrooms were used here did not break off the taste, but the two mushroom pieces in the sauce were typically watery and soaky. I don't need that. The spinach, on the other hand, is anger. Both as vegetables and as a filling of tortellini. Perfectly tasted and simply delicious. In addition, a juicy piece of veal meat, which was not to be understood as an entrecote. It wasn't better to prepare. Chapeau! A round dish that can only be topped with fresh mushrooms. 4.5* Yes, we briefly discussed a possible dessert wine, but we left it. And as the only one at the table I got something sweet: Crème Brûlèe with exotic fruit sorbet Crème Brûlèe with exotic fruit sorbet Mmmmmmmm. Sorbet was a poem. Mango and passion fruit together in a delicate, ice-cold sorbet space. I have to express it that way. And among them diced, slightly marinated pineapple. Fruity and full-bodied and not too sweet. As for the Crème Brûlèe. Crispy caramel mirror over delicate vanilla. Mmmmmmmmmm. A successful conclusion. Anyway, I didn't cry for the other one's cheese for a second. 4,5* At the end, we could have another Riesling Trester of the distillery Dozauer from Oberkampf to the Digestif. I like the fire. And while the others were to divide our bill, Carsten took the bill, which was then divided into a very complicated key, I talked to Mrs Fluhr about the realignment of the Hermannshöhle. Then there came also boss and kitchen master Wigbert Weck to explore after the satisfaction. He then asked me into the walk-in wine fridge and showed me some treasures from the Dönnhoff and Keller winery. What would I give to spend a night in it? With a corkscrew and a Zalto glass; what remains as a conclusion? An absolutely successful evening with good food and very good near wines. And a society that can't be desired better. Except my dear darling couldn't be there. But that will change soon. Dinner the evening as I expected. Mr. Weck may have learned in 3 star restaurants, here he offers regional, grounded cuisine at a high level with best products. It doesn't matter to me that there is no high-end courtesy here. After all, you have to remember that he acts alone in the kitchen. And this is very remarkable. This evening was once again the first cream. Friendly and very competent we were accompanied by the evening. It's not really better. You feel welcome at any time and well removed. The ambience is a bit cool and economical. But here also applies; the truth is in place. And there's hardly anything to complain about. This also affects cleanliness in all areas. And the PLV is more than fair. Especially in the monthly winegrowing tables. Next is on 17.03....