Dorint Parkhotel MÖnchengladbach

We often book a table at the Dorint Hotel for Christmas or Easter and enjoy the rich buffet. The dishes are hearty and very tasty prepared. There are usually good old house kitchen. The atmosphere is noble and well maintained, the service is really very good, the service attentive and whatever is particularly beautiful, for special events such as Christmas or Easter, usually also on weekends live music is played in the restaurant. This is not impenetrable, but beautifully held in the background. A very good address for everyone who wants fine food :

The Dorint Hotel is centrally located in Mönchengladbach, close to Kaiser-Friedrich-Halle and is located in one of the more prosperous districts of Mönchengladbach, where you can relax. Parking is possible nearby for free, there are moderately many parking spaces. In addition to the hotel with accommodation, there is a brunch with buffet on the ground floor and upper floor on Sundays and holidays. Cold and hot dishes with appetizers, soups, meals and dessert complete the offer. Some hot dishes are served by staff. The buffet is partially placed in two different places, so that not too long snakes are formed. There are many seats, on the upper floor there are also more exclusive suites, such as the Kaiser-Friedrich Hall, where only a few seats are available, depending on the registration you can also book what is recommended especially at Easter and Christmas, as all places are occupied quite quickly. It's not cheap, it's a bit expensive, but it's very special there, on a few days a musician will be ordered that offers background music on E-Piano and plays classics on it. Not necessarily suitable for younger target groups, but highly recommended in family circles. There is also a city park nearby which invites you to a small walk after a good meal. Conclusion: An expensive pleasure with a good and varied offer, highly recommended for family and close friends. Parking is nearby free, and you can walk near the park. Just a quiet atmosphere. Not necessarily recommended for younger people.

The hotel has a new kitchen director with Marcus Dorff. The 40-year-old changed the kitchen concept. In the future, regional dishes are to be interpreted modernly. In addition, guests in the open kitchen can now watch the cooks at work. Marcus Dorff brings a lot of experience. After his training to cook, he first took over the position as Commis de Cuisine in Excelsior Hotel Ernst in Cologne. Then followed stations in London, St. Moritz, Bahrain and Phuket (Thailand). In Germany, the Park Hotel Bremen (between Dorint), the Cologne hotel on the water tower and the Hilton Cologne are among others. In addition to the “holy pleasures” there are also “seasonal dishes” in the kitchen. The kitchen team will find the ingredients in the nearby countryside. The peasants hang out their flag with the “Spargelgrenadier” that announces to the visitor that it is time to enjoy fresh asparagus, new potatoes, ham and decomposed butter or Dutch sauce. To fall, guests can adjust to the fungal and wild season. In winter, when it storms outside, the restaurant “Wintergarten” comes up with delicious goose roasts. Under the new direction, the kitchen team wants to offer a culinary walk through the Lower Rhine landscape. The first place is the restaurant Wintergarten . Some rustic ones are sitting in the beer's room or in the Weinstube . [here link]

The best choice in Mönchengladbach. It was my first visit to the DORINT chain and I'm super satisfied. The hotel itself has a super restaurant. Always like.

Clean and very friendly! All my personal wishes were received at no extra charge. Always happy. The staff is very professional.