"in the fee we were returned to the suns of the hotelsonne in frankenberg and we had enjoyed so much there that I had decided on the same day, the round birthday of my wife in this year is celebrated on the market in frankenberg. I could be sure that this gift would please her. so after consultation with the recipe as surprise for my wife I booked a package that included two nights plus a few nice two four-course menus at the respective evenings. to eat in the sunrooms I have to write nothing more, see my report of the fairy this year. on the other night we spent in the second restaurant of the house decorated with a star, the Philip Soldier. the philip soldieran is located in the souterrain of the old department store on the market. When they drive down to the first stage below the ground floor, they are standing in front of the inner entrance of the restaurant. from the lower market you can enter the Philip Soldata directly without crossing the foyer of the hotel. for 18:30 we had announced that we were there very shortly before. they enter, they cross a small lounge, then they walk a few steps into the actual dining room. the vault was designed very well by the scientific work of an interior architect. indirect lighting in the large, direct lighting of each table. on one side, a table line moves through the entire space, on the other side there are fewer tables because there is a two-part web storage space next to the bar. the wine lover can only admire the first half an hour the flaken and remember how he can taste all this. the service took us at the reception, our table was assigned to us and we did not take a place because instead it went into the open kitchen area, it should be a first kitchen greeting. in the dressing area for the cold dives are several standing and from which they can watch cook erik arnecke and his team during their filigree work. star kitchen, so I have the impression now, more consists of filigree pinzettes, because of the use of classic kitchen appliances. fascinated we saw the first walks to be created our following menus (at the time we didn't know what it would be. the service asked for an aperitif wish and my wife ordered a pommerige apanage rose, for me served a wormwood, with lemon tea. so we could come on the weekend of the veneration with the birthday of my wife. shortly after, the team of erik arnecke also served us the first kitchen welcome. I hope I can bring it together, that was on the right side, chew, over it galatized granate juice. in the middle a marinated imisergranate on a crowned chicken skin. leave a caviar I don't know anymore. all over the entire wooden board, extremely tasteful opening of our evening in the Philipp Soldier. At some point it went back to the table, here we got the card. because we had booked a package, something different from the a la carte offer of the evening, but actually only one curs really lacked. because the optional black bags were ordered by us both immediately. then relax a longer dispute between my wife and me, we simply did not agree what was going on with the weed, and so I moved in, my wife ordered the wine tasting on the menu. all with a floating spoon as a hingucker. we have a little tormented and the dinge, which could not wait long. for at the actual place the kitchen served us a second kitchen, which ceviche welcomed. in the sour garden fish savored acidic aromas of south fruits, nuts and a mandeleis. in particular the ice adjusts a fine aromatic high point. after these 2 kitchen greetings it was now very welcome to start the 5 floor menu of erik arnecke. stock 1, raw marinated imisergranat, gurke, white cassis, borretsch, sourahm a teller as painted, but imisergranat, where was that? above on a granite of white cassis, then gurke, then crazy creamy, the herbs stand well in the evening. island scholle, dill, brown butter, cauliflower and büsumer krabben, fish in the second floor scholle and krabben, the hanseat feels like home, classic combination. a very tasteful beurre blanc was poured, and a palate-filling aromen bang was finished. knack was there, a roasted brot, cauliflower in various preparations. so make me even sloppy! bäckchen vom wilden schwein in bbq aromenzelloravilo, romanasalat und cesarcreme gave in the third floor. again a sud was poured on the table. he was made of salat. the Romanasalat found himself again and he was killed. a raviolio was there, very tasteful with its cellulos filling. everything was dominated by swollen pastries. this was then, in comparison to the first floor, a ratio of the fine-mechanical hammer to the 10 kg prefabricated hammer in aroma questions. the service after this operation served a cooling a sorbet made the taste nerves susceptible to the fourth stage. onglet vom luma rindfleisch pfifferlinge, rindermark und sommererbsen was the service and here again it became filigree with the aromen. meat perfect! pfifferlings well cleaned, no crunch between the teeth, also good. the brand again in a pasta bag, delicious. they feel in the teller, I like it anyway and eat it too rarely. but the jus, the truffles were in the extremely fine concentrated bouillon! so must sauce, the juicy stayed on the table and was emptied (the borgi would have been happy! . still dessert, as always the question, be cheese and/or sweet? we both decide for sweet. grow weinberg ferch buttermilk, heavenly, mandel, verveine, vanilleeis could convince us both to give up the cheese. we have not regretted the decision! it tasted as delicious as it was served temptingly. patisserie can the kitchen in philipp soldieran, all paletti! perfect conclusion, the cheese under its bell no longer went, even if it was presented to us very tempting, so no longer the still tempting selection of petitish fists to the coffee. as a digestive tract we took an old whisky in the bar. a very special joy, and that I can extend without bad sense to the whole house, is the very good, knowledgeable and dedicated service in the hotel to the sun. the ladies and men in the Philipp soldier on our visit evening have made their job as inappropriate as their colleagues in the rest of the hotel. especially for an error-free performance! so I can come to the conclusion. in the woodland there is a beautiful small town, in the beautiful small town the family viessmann has taken a lot of money into the hand, and a special hotel opened. in this house boil a few dedicated cooks and in the cellar swings with erik arnecke a master of his compartment the cooking spoon. we are very happy and very sure to repeat the full joy."
