Diamanthotel Handelshof

Luckily, I don't just have to report about the restaurant threshing around. Sometimes there are good news! We would like to visit the trading house. Very happy in summer, because in the magnificent beer garden you can spend wonderful hours. And in beautiful weather we could also take a trip with my father, who sits in a wheelchair. The last great summer, with always well visited beer garden, certainly contributed to the success of the house. This can also be invested. We visited the restaurant this evening. We had seen the rebuilding and renovation measures in the last few months, including the press. What was particularly interested in us was accessibility. Elevator Chef Kuno received us friendly and was quite proud of the completed renovation. So we got a tour of the house. The main entrance was redesigned with a pre-built and glazed elevator. Restaurant, toilets and rooms are now accessible. The new rooms are available as comfort National Park rooms (the Hunsrück Hochwald National Park borders almost on Idar Oberstein) and really succeeded. Especially the bathrooms with illuminated natural photographs as a shower wall I liked very much. Barrier-free bath There, holidaymakers and travelers can feel comfortable! After the nice guided tour we felt very comfortable in the cosy restaurant in country-style. . Preserved tables, a fresh autumn bouquet on the table, comfortable seating. We chose a table on the window. . . The menu, supplemented with changing seasonal dishes, was completed. As an appetizer, my husband chose the Hunsrücker potato cream soup with cream and bread croutons € 4.50. This was served steaming hot in the wake glass. That looked a little bit, but these glasses are very fooling. The portion would certainly have filled a soup plate. Classically prepared and very aromatic. The bread croutons were completely softened. Hunsrücker Potato soup I chose the field salad with bread croutons and yogurt cream dressing € 6.50 for starter. Actually, crispy bacon belonged to it, I like to order it. The fresh field salad of very good quality, the light dressing also liked. The croutons were unfortunately quite tough and wandered to the side. Field Salad with Croutons To the main course, we both had a proper appetite for a carving. We decided both for the onion carving with roasted onions from the pan, crispy roast potatoes and mixed supplement salad € 13.80. I was able to exchange the roast potatoes in Pommes without a problem. For the side salad, my husband chose cream dressing and I vinegar oil. Our golden yellow fried carvings, each two pieces, were served very hot. According to menu, the meat is cut from the pork back and panned with cream, egg, dinkel flour and homemade wheat bread. Outer crispy, inside tender and perfectly juicy! The plentiful portion of onions were well spiced and brought neat taste to the scavenger. They would have worn a little bit more tan, but it was so good. The frying potatoes were well fried and the fries crispy. That was really good. Onion chips with roast potatoes Also the supplement salads convinced.. The different choice of dressings even made the salads different. Side salad with cream dressing side salad with vinegar/oil Small details that show that the kitchen, under the direction of the boss Sigrid Schupp Conrad, gives a lot of effort here. We were kindly adopted and hope that the investments will pay off with numerous satisfied guests. New entrance area with elevator

Luckily, I don't just have to report about the restaurant threshing around. Sometimes there are good news! We would like to visit the trading house. Very happy in summer, because in the magnificent beer garden you can spend wonderful hours. And in beautiful weather we could also take a trip with my father, who sits in a wheelchair. The last great summer, with always well visited beer garden, certainly contributed to the success of the house. This can also be invested. We visited the restaurant this evening. We had seen the rebuilding and renovation measures in the last few months, including the press. What was particularly interested in us was accessibility. Elevator Chef Kuno received us friendly and was quite proud of the completed renovation. So we got a tour of the house. The main entrance was redesigned with a pre-built and glazed elevator. Restaurant, toilets and rooms are now accessible. The new rooms are available as comfort National Park rooms (the Hunsrück Hochwald National Park borders almost on Idar Oberstein) and really succeeded. Especially the bathrooms with illuminated natural photographs as a shower wall I liked very much. Barrier-free bath There, holidaymakers and travelers can feel comfortable! After the nice guided tour we felt very comfortable in the cosy restaurant in country-style. . Preserved tables, a fresh autumn bouquet on the table, comfortable seating. We chose a table on the window. . . The menu, supplemented with changing seasonal dishes, was completed. As an appetizer, my husband chose the Hunsrücker potato cream soup with cream and bread croutons € 4.50. This was served steaming hot in the wake glass. That looked a little bit, but these glasses are very fooling. The portion would certainly have filled a soup plate. Classically prepared and very aromatic. The bread croutons were completely softened. Hunsrücker Potato soup I chose the field salad with bread croutons and yogurt cream dressing € 6.50 for starter. Actually, crispy bacon belonged to it, I like to order it. The fresh field salad of very good quality, the light dressing also liked. The croutons were unfortunately quite tough and wandered to the side. Field Salad with Croutons To the main course, we both had a proper appetite for a carving. We decided both for the onion carving with roasted onions from the pan, crispy roast potatoes and mixed supplement salad € 13.80. I was able to exchange the roast potatoes in Pommes without a problem. For the side salad, my husband chose cream dressing and I vinegar oil. Our golden yellow fried carvings, each two pieces, were served very hot. According to menu, the meat is cut from the pork back and panned with cream, egg, dinkel flour and homemade wheat bread. Outer crispy, inside tender and perfectly juicy! The plentiful portion of onions were well spiced and brought neat taste to the scavenger. They would have worn a little bit more tan, but it was so good. The frying potatoes were well fried and the fries crispy. That was really good. Onion chips with roast potatoes Also the supplement salads convinced.. The different choice of dressings even made the salads different. Side salad with cream dressing side salad with vinegar/oil Small details that show that the kitchen, under the direction of the boss Sigrid Schupp Conrad, gives a lot of effort here. We were kindly adopted and hope that the investments will pay off with numerous satisfied guests. New entrance area with elevator

Een upgrade gedaan voor de studio. Daar hebben we geen spijt van gehad. De hoofdslaapkamer was ruim en het bed sliep goed. Een goed uitgeruste keuken. Ook de badkamer was prima in orde. We hebben heerlijk ontbeten. We hadden alleen niet begrepen dat we de tijd door moesten geven. Waardoor we niet konden ontbijten op het gewenste tijdstip. De eigenaar heeft ons blijkbaar horen rommelen aan de deur (6:30u). En is direct z'n bed uitgegaan om vervolgens de ontbijtzaal in orde te maken. Dit getuigt naar mijn inziens dat dit hotel beschikt over een groot inlevingsvermogen voor de gast en service hoog in het vaandel heeft staan.

Though I have often stayed at this hotel on this occasion we only visited for dinner. Food as always was of a very high standard . I heartily recommend the beef steak, wine list excellent.

Wir haben schon mehrfach im Diamanthotel Handelshof gegessen und sind nie enttäuscht worden. Sowohl der Spiessbraten als auch die anderen angebotenen Speisen sind sehr lecker, reichlich und zu einem angemessenen Preis. Schön finde ich, dass neben den "Rustikalen" Speisen auch ab und zu ein paar leichtere / moderne Sachen auf der (Tages-)Karte sind. Besonders empfehlenswert - natürlich neben dem Spiessbraten, den man probiert haben muss - finde ich die gefüllten Klösse.Am Wochenende und in der Vorweihnachtszeit schadet eine Reservierung nicht, es wird manchmal voll.