Park In Göbel's Quellenhof

About 16 km my wife and I have tiled on 26th october, up to the hausberg bad wildungens, the 528 m high homberg, and from there to the friedrichstein and back to the hotel. now the lust comes to a delicious and tasty dinner. two days before we had already had very positive experiences in the restaurant schwanenteich in göbel 's hotel aquavita in reinhardshausen, a part of the city of bad wildungen, collected (see [hidden link] . another göbel hotel we have seen just a few hundred meters from our hotel, the göbel 's hotel quellenhof. göbel hotels can be found in hessen, Thuringia and Lower Saxony. what is closer to the quellehof after our positive experiences in the schwanenteich. the menu in the hang box in front of the youth style construction gives you only information about three menus and a buffet in the park restaurant. à la carte – misdisplay? we're going in anyway. the ambiente der quellenhof is a three-storey, snow-white jugendstilbau, typical of the buildings of the imperial period, with an erected, dark-red dizzyed palaeus covered with dach tiles in brighter red. typical elements of jugendstilbauten such as dwarf house, turrets, erkers, balcony with wrought iron countries and wall ornaments are also not lacking in this construction. a very large winter garden is pre-built to the hotel, it serves as a bistro with a view of the fountain alley, the flicknier mile bad wildungens. the outer, bourgeois ambiente gives what and continues in the restaurant. a huge hall, by high-high brown space dividers and some powerful bright yellow stone columns, which carry the deck, optically divided, receives the gas. by two large glass squares, enclosed in wood and divided into colorful glass triangles, falls light on the numerous tastefully covered tables with the surrounding brown jugent chairs. some paintings on the walls do not make the latter look bald. the deep blue, with white, geometrically patterned flared carpet floor forms a beautiful contrast to the predominant yellow and brown tones. at this ambiente there is no doubt for us: full five stars and an excellent service when entering the parking restaurant we are immediately greeted by a young lady friendly. we ask for à la carte food and know that there is actually only the buffet and three menus. However, the components of the three menus can be exchanged with each other as desired, and one does not have to take all the courses. that fits us, we take a table place that we can choose. we get the food and drink card immediately. the restaurant is well visited, it seems mainly to be house guests. in the evening we are served by two young ladies and mostly by one in the thirties. no doubt that the service personnel masters his profession exemplary. all three service forces are fast and very attentive. very noticeable while sleeping and cleaning up. Of course, after serving the individual courses, they ask for our satisfaction with the dishes. there is nothing to interpret in the service: excellent and five stars. that we have been eating in the map. the buffet is offered at 23,50 € per person and two three courses menus at 25. € or 27,50 € and a four-course menu to 35. cherry, cherry, cherry, cherry, cherry, cherry these games may convey a picture of the food offer. well-sorted are weine, beer and the usual other drinks listed in the map. we choose as a liquid guide to our chosen selection a – pepper 2011 chardonnay from the four seasons winzer eg in bad dürckheim (19,90 € . as an appetizer I choose – stone fungus boullion with brandy (4,50 € and both my wife and I choose as a main dish – brazing with pfifferb and mushrooms, 50 we don't want to make a choice yet. the ob and what decision is better after the lead. one of the service ladies presents the chardonnay, which they placed after the approval of the probier swallow in a wine cooler next to our table. there is no greeting from the kitchen. I don't have to wait long for the stein Pilzboullion. the hot, steaming suppe, the odour and my appetit excited after the hike let me immediately forget to photograph it. the boullion is very tasteful and beautifully hot. two brandy, where there is nothing to put, swim in the soup. after a reasonable waiting period, the brain-brain follows, my on a hot teller, which my wife does not mean on one. on my teller lies a disc and three thicker pieces, my wife looks at three equal-sized discs, overcrowded with a sauce with whole mushrooms. a ball red cabbage and four discs seviette dumplings frame the meat, decorated with a minitomate and a rosmarin branch. the brainbread is super tender. I'm also hot, while my wife would have liked the meat hotter. obviously her teller has to wait for me. in red cabbage, which is heart-protected, we taste apple pieces. in the sauce with the pfifferlingen and stone mushrooms, however, the typical taste of the skin does not come through. the four discs serviette dumplings are crispy in butter fried. we are very satisfied with the main course despite the minimal imperfections. to ask our service owner whether it may be dessert, we ask for some waiting time and once again a look into the map. we then choose both: – crispy chocolate, dark chocolate mousse with crispy bottom, black candied olive, orange angel, fruit jut and pistachio hip for 5,50 €. now the waiting time is a little longer. Finally, in the thirties, the man brings us a plate with two peels, one filled with light brown chocolate mousse, lying on the orange yellow stripes and olive slices, and into which the greenish pistachio hip is inserted. the other peel contains the fruit jut, garnished with two strawberries and a caramel cracker. two half slices of a drachene fruit, three blue weint grapes, two orange slices and coarsely crooked pistachios are laid around the peels. visually likes the creation, the eye also bites. the expected crispy bottom lying under the mousse is in irregular pieces broken up in the mousse. the fruit jug consists of cherry and berry in a kind of red fruity and tastes delicious fruity. the associated karamell cracker makes its name venerable – crisp with good caramel taste. tastefully, there is nothing to complain except for the canaling of olive slices, which is not to be tasted for us. from the preparation, the chocolate mousse seems to us a little too firm. we miss the foamy, creamy consistency. the pistachio hips could have been a bit crispy. the kitchen in the park restaurant has level, we have tasted and can see. that not all was wholly 100%, let us deal with the fifth star sparingly. but four and a half stars have earned the consumed food. cleanliness in the restaurant and on the herrentoilette is the expected cleanliness in a four star hotel absolutely worthy. all well maintained and without flaw. even if my wife didn't use the damentoilette, no discussion: five stars. the price performance ratio also the price performance ratio we rate with highest rating. for a three-course menu, a two-way menu and the bottle chardonnay we have exclusive drink money a little more than 68. euro paid. measured at the service, the preparation of the food and our taste experience we see the ratio of trips to delivered services as excellent: five stars! the final evening in bad wildungen has pleased us excellently, not least because of our visit at the park restaurant. and if we will be back in bad wildungen: necessarily back to the park restaurant. from us the best recommendations for a visit and five stars!