"Previously as a warning: This review has overlength! Hiking holidays near the town, quarters in Bad Münster am Stein. We, my wife and I and a friendly couple, have chosen the Hotel Naheschlößchen as a hostel with his restaurant Seasons. Hotel Naheschlößchen with its restaurant Seasons Ambiente The Naheschlößchen is located on the corner of Berliner Straße Rheingrafenstraße in Bad Münster am Stein. Berliner Strasse is a main road, so it can be quite loud in the morning with the rooms located on Berlin street, as our friendly couple reported. My wife and I had done better. Although the street noise also went through to our rooms located on the quiet Rheingrafenstraße, but damper. We had renovated rooms, my wife and I even one with air conditioning – very pleasant at temperatures above thirty degrees as on July 20. Our rooms were refurbished in the course of the renovation, in vintage style with partial Shabby chic look, clean and in the technical equipment (Flatscreen TV, free Wlan on three-star level. The restaurant Seasons, in which we have breakfast, is located in the parterre des Naheschlößchen. A series of light brown tables with padded benches standing on the longitudinal sides, covered in a pergola-like manner, trims the window side and gives the country house style. The other side of the room is similar, a dress for buffets dominates between the table rows. Walls and ceilings fit into wood colour in their light brown tones. Another room that we did not use is connected to this guest room. Because of the summery temperatures, we have eaten on three evenings, on July 19th, 20th and 21st, on the Mediterranean terrace along the window side of the restaurant. Terrace – Hotel Naheschlößchen Rustikale tables with comfortable teakwood tables in brown colours are covered by a wine pergola, which is carried on the street side by a natural stone wall with semicircular openings. We always sat very comfortably on the terrace. However, the ambience could have been upgraded if, in addition to the decorative flowers, tablecloths had also been placed on the rustic wooden tables, whose color partially leaves and the tables had been covered. Cloaks were placed on the table by the service in wooden cutlery boxes. For the ambience we give three and a half stars. The service was operated on the three evenings of three ladies: the boss, a young lady and a middle-aged lady. Friendly they were all three, and it was also asked every time whether everything was right – and after eating whether it tasted. On two evenings we had reserved and found a white plate, labeled in black handwriting with -very welcome Reserved for Huck on our table. At all three evenings all tables were occupied on the terrace, so there were waiting times for food and beverages, but they were in a compatible setting. An evening when my wife and I had ordered a spaghetti dish, we waited for a while. There were only knives and forks in the cutlery box. All in all, the service has earned its rounded four stars. Food and Beverages I tell day by day of the dishes and drinks we eat. July 19: As drinks my wife and I took 0.5 l of 2014's White Burgundy dry 12.5% vol., Weingut Kruger-Rumpf, Münster-Sarmsheim (11.90 € and later one more • 0.2 l of 2013's Grey Burgundy dry 12% vol., Weinhaus Angela Jung, Bad Münster a. St. (3.90 €). The fact that it was – as it were – quality wines was clear. The White Burgundy tasted us better than the Grauburgunder. As an amuse-gueule, my wife, the friendly couple and me were served a poultry chick cream soup in an espresso cup. The chili fraction in the soup was not to deny, it had a beautiful sharpness, for me a chili and knobi jerk a pleasure. My wife also blacked from the capsaicin dose. All fours have tasted the soup very well. A little baguette for soup would have increased the enjoyment. As an appetizer took my wife • Tatar from the pickled salmon with potato roast and honey-senf-dill sauce (8,90 €). The roasters were freshly prepared and very crispy roasted. The lemony lach startar was wound in tranches from the salmon and tasted excellently with the tupfer lemon scarf and the honey mustard sauce added in a serving spoon. The portion size of this appetizer was well dimensioned and just left enough space in the stomach of my enthusiasts for the main dish. I chose as an appetizer • Forest mushroom cream soup with crispy mushroom-cannelloni (6.50 €. The soup tasted excellent, creamy and with distinct mushroom flavor. The fried, hot dough roll had a delicious mushroom filling. However, this soup could have been upgraded by a little bread. As the main food my wife and I took • garlic spaghetti with Serranoschinken, finely tuned with wild herbs salad, cocktail shrub tomatoes and fresh parmesan (10.70 €. Garlic spaghetti with Serranoschinken, finely tuned with wild herbs salad, cocktail shrub tomatoes and fresh parmesan The noodles will make happy in the menu with noodles!!! It is only right if they come from their own production. They were cooked to the point, but we both lacked the garlic note. We didn't smell or taste garlic. A neat portion of Serranoquinque slices, cut into pieces, was found among the noodles. The typical Serranoschinken taste came through well. We have identified the wild herbs salad – ruccola, spring onions and leaf salads – and the cocktail tomatoes were tastefully suited to the noodle ham dish with the freshly sprinkled Parmesan. Our beloved couple took • Panned pork on roasted stone chippers and cream sauce with steakhouse porridges fries and colorful salad plate (13.90 € Panned pork on roasted stone chippers and cream sauce with steakhouse porridges frites and colorful salad plate steakhouse porridges and spices Our wandering friend especially praised the taste of lemon noodles. July 20: As drinks my wife took • 2 x 0.2 l 2014er Chardonnay Spätlese, dry, 13% vol., Weingut Johannes Haas, Langenlonsheim (4.40 € and • 0.25 l Schwollener Mineral Water (2.20 €). It was very hot, I stopped myself • Bischoff Pils from Winnweiler (0.4 l to 3.30 € and 0.3 l to 2.50 €. The drinks were good and properly cooled as the day before. The Chardonnay became our favorite. He surpassed the White Burgundy from the day before. As an amuse-gueule, there was a zucchini cup for us and the friendly couple, again in an espresso cup. Courgettes The soup was spicy, very hot and delicious, but unfortunately again without bread. As main food my wife and I took • Rumpsteak, cooked on a low-temperature hay bed, various dips and butter, roasted Mediterranean vegetables and roasted, house-baked bread (25.90 € . Rumpsteak, cooked on a low-temperature hay bed, various dips and butter, roasted Mediterranean vegetables and roasted, home-baked bread Dips The steaks were very delicate and juicy, probably due to the cooking method. They were pink inside and, as desired, medium cooked and, at the end of the cooking process or even before cooking in the hay bed, obviously again briefly fried sharply so that we tasted a pleasant roasted aroma. The Mediterranean vegetables consisted of zucchini, green and yellow peppers, sugar orchards, green beans, sweet potatoes and mushrooms. It was tasty roasted and also plentiful. There were four dips: butter, creamy-white beaten up with herbs, a yogurt dip with herbs, a turmeric dip and a churtney with wheat grains, cucumbers and curry. The dips decorated with freshly roasted bread, especially the turmeric dip. Our friendly couple took flame cake with lemon balm according to Alsace type with red onions and bacon (7,00 € flame cake with lemon balm according to Alsace type with red onions and bacon and • Bunter salad plate with four different raw food salads, crunchy leaf salads and with crispy leaf sauces (1350 € Our wandering friend was thrilled with the taste of the lemon scarf on the flame cake, while his wife sprinkled the salads in conjunction with the dip over it as very tasty. Both were again very satisfied with their courts. July 21st: Our friendly couple had only booked for two nights. So we ate alone. As a drink my wife took • 0.5 l 2014 Chardonnay Spätlese, dry, 13% vol., Weingut Johannes Haas, Langenlonsheim (10.70 €. I stayed at the • Bischoff Pils from Winnweiler (0.4 l to 3.30 € , because it was still very warm. Also now the beverages came properly cooled, quality as before. As an amuse-gueule, there was a maize chiliss in the usual espresso cup for my wife and me. Maize chili pepper Also this sweetheart was picantly seasoned, lightly sharp and tasty. As main food my wife and I took • Fried salmon fillet on fennel with orange fillets and potato claws (17,90 € . Fried salmon fillet on fennel and fennel with orange fillets and potato crimp We did not wish the salmon made glassy, which was also cooked in the kitchen. The salmon was crispy brown roasted, inside nice juicy. The salmon were slightly roasted solo bone blue, which we tried with the fish. It was a sharp explosion, we had rarely eaten so sharp garlic. Since we didn't know Soloknoblauch, we asked what a sharp garlic we had. The young lady from the service inquired in the kitchen, came back with a boner that she gave us, and told us. The salmon lay on fragrant vegetables that were okay. The fennel vegetables were placed separately on the plate and garnished with – unfortunately cold – orange pieces. The potato cracks were fine. For my loved ones, there was also a • “Eiskörbchen”, ice cream from its own production with fresh fruits (6.50 €). The ice creams were free to choose from. My wife chose lemon, melon, pineapple and vanilla. Four bullets were found in a waffle shaped into a basket. Pineapple, melon and orange pieces were added as fruit. A kind of red-belt sauce – finely spiced – was served separately. A delightful highlight were thin chocolate leaflets made of white chocolate with coloured marble, probably a self-creation from the home-connected production, from which also chocolate selections were offered as dessert. While my wife licked the ice, I was amazed with a • line Aquavit (2.80 € for 2 cl ), which was also well cooled. We've been trying a lot in the middle ounce. We were more than satisfied each time. Well, there were little things that can be improved. But under the line, the food was good. It was tastefully presented. We give the kitchen in a small bottle of four stars. Cleanliness The tables, cutlery, glasses and dishes were perfectly clean. When tables were free, they were wiped and cleaned by the service personnel. The toilets, both with the ladies and gentlemen, were clean. To dry your hands on the toilets, Frottee-Gästetuche was laid out. Here my wife arrived a full container with used Frottee-Gästetuche, which she had seen filled the day before. The fact that on the terrace vine leaves fell from the roofing vines is natural. The hostess also returned occasionally and eliminated the leaves. Overall, we evaluate the cleanliness in the restaurant area with good and give four stars. The price-performance ratio The prices are proportionate to what was offered to service, food and beverages. The Rumpsteak with its approx. Although 200 g is above the usual price level in small towns at €25.90, this is probably due to the special method of preparation in the hay bed, which also showed tastefully. Crafty, the food was well prepared, and good craftsmanship has its price: four stars for the kitchen in the small area. The conclusion Both computationally about the individual rating categories and feeling easily rounded four stars are a just conclusion for the seasons. We like to go back there and make a smooth recommendation for the restaurant. P.S.: I deliberately left the evaluation of the hotel room outside, because it is not relevant for gastro guides. Who is interested: We were very happy with the room and breakfast, so also four stars in this respect."
