Petrings Hof - Bünde

Unfortunately, a star is still too much. If you notice that you are pushed out of the place because it is late and then you have to wait at the beginning because you are 5min too early, I don't think that's appropriate for this price level. It is also possible to save the lavish and snippy statements of the wife of the owner. Unfortunately no recommendation even if the food was okay.

The best restaurant within 100 km! The kitchen at the highest level! Here is the term “Kochkunst” program. The seasonal offers of the weekly new card are arranged with care and absolute refinement. It's better not Chapeau! Jens Bergmann

Great food, great ambience! It is exclusive without being lifted. All ingredients are very finely matched and tasted. Our selected drinks perfectly harmonized with the dishes. The hosts were very attentive and nice with a typical pinch of East Westphalian, dry humor.

We had often heard the name of this gem in circles of culinary nerds! In a lovingly rustic atmosphere, you can look at the Maître de Cuisine in his open empire with his magic art, the selected and contemporary, seasonal dishes must be read from a slate table, menu cards are in vain. Was this all just a swarm? Or the primitive enthusiasm of East Westphalian provincials who are already happy when the pasta has some bite and the broccoli is not completely boiled? Finally, we had the opportunity to visit the wonderfully restored farm in Bünde's beautiful part of Ennigloh with the entire team from our medical creative laboratory. To take it forward: We were truly not disappointed! Well, what we expected: let's call it a tasteful revelation! The boss himself, an equally hospitable and eloquenter chap (who drives an old military landrover, as it says), came to our table personally and presented us in an inimitable humorous way his current culinary portefeuille. In doing so, he spanned the vine of calfs carvings through ragout from the same to tuna steak. Each one of us five could express his personal wishes, and in the end everyone was full of happiness about the chosen choice. The entrance was made for all a generous antipasti plate, a harmonious melange of seafood, sausage products of Italian lace-metrics, Spanish ham and selected oyster mushrooms, which were groomed at the point, all surrounded by a harmonious, crunchy vegetable selection, doubled with exactly the correct amount of hard cheeses. There was also the possibility of recommending a suitable wine from the attentive, always friendly Maître d’hôtel from a scenic selection. Here, one could confidently rely on the expertise of the landlord, as soon turned out. At the end of all opulence, the majority of our group decided for the Crème brûlée, which came almost tenderly garnished with a small berry selection. A single-shot espresso that left nothing to be desired. At the end a fine selection of the little-known, exquisite fruit fires of the award-winning Michael Hilgert was now no surprise. Petrings Hof: François de La Rochefoucauld had you in mind when he said: eating is a need, enjoying is an art!

I hoped more. Very puristic cooking and serving. Cool kindness without advice. Tasty vegetables, but otherwise without a whip. At prices you can expect herbs, spices or refined sauces. However, the appetizer plate was very good and versatile.