"A month ago my wife and I went to Ortau, including an overnight stay in Kappelrodeck. [here link] And the municipality pointed out that in Kappelrodeck, more precisely in the Waldulm district, a more rewarding guesthouse would have been than that booked for the hike. Our path also led us past the next morning and the seen reads very promising. Commercially I came back to Milan, and on the way back there was a night stop. I remembered the recommendation for the vineyard and booked me a room in Waldulm. So I met in Waldulm in the inn of Rebstock on the evening of June 5. If you go to the reception, you will be referred to a phone. Then the service comes in the restaurant and asks for name and wish, and obviously only when the answer is satisfactory, someone comes out and accepts the waiting guest. However, he can admire the legacy of some naturally drinking guest tours. How to register in a nuclear power plant! Okay, then I have keys. The room then for a price of 56 EUR for me alone really very neat and with a very good PLV. I started to reconcile with the vineyard after the somewhat rough reception. I had booked a table in the restaurant and with a view of the brittle heat on my evening of the visit it had been provided in the covered terrace. All right. I felt welcome again. I looked at the very extensive wine map. The vineyard attaches great importance to its wine offering and even in the four-digit euro area that wants to die. The wine list is also good for any Grand Hotel or Star Restaurant. I was a little humbler and ordered a giant in the barrique. Weingut Danner-Zöllin from Durbach, vintage 2014. He would accompany me well over the chosen dinner. In food I went the menu guide, one of the two menus was ordered. Food and wine map can be viewed on HP. First of all, a greeting of the kitchen, an asparagus mousse for these mousses I had to put something on the side of the Riesling. Otherwise, a perfect kitchen greeting for a Wednesday evening, which also showed almost 30 degrees on the thermometer to 7 pm. Bread with fresh cheese and olives came to the table. At some point, the first four courses came from the kitchen. First and fourth passages consisted of tasting ports of various dishes from the map. I was served on a plate with small foams from the asparagus with carrot foam. Foam on foam is a little imaginary, and what carrots make a good supplement to a very stubborn asparagus soup does not open to me. Improved, I dedicated myself to fried gamba on potato salad with beard. Take a bit. Perfectly fried shrimp, well freed from intestine and shell. Bärlaucharoma (for the last time 2019) in the South German potato salad. That was more promising, to the next record, again asparagus cocktail from the asparagus with watchdog. Salad on a level with his dish. Light, well-equipped Vinaigrette with raw asparagus, a beautiful waxy egg on top, spring kitchen. At the end not so light kitchen. Watchballs in the **** coat with plumber. Day winners at the appetizers! Well cooked, cold in the bloodworm dish, perfect fit. ****! After a reasonable waiting period it went to Gang 2 The court was a reason to order this menu. Barley berries with cuts of yeast bean and Rhabarberchutney. The dish was a high kitchen level, the liver fried to the point of superior quality, perfectly accompanied by an airy pastry and a contrasting Chutney. Great! I asked for some time to the main course, which worked very well, and after a pleasant time came the next record. Medallion and chop lamb back with ratatouille from asparagus. Two feathers on the plate that made visually happy. The chop was divided into two pieces and just like the medallion in the bread coat perfectly boiled to the point, very delicate it was consumed without problems. This was accompanied by cream potatoes, which was a grape for me, well prepared. Joy also prepared the served jus in the separately served saucers. It was a highlight and so good that the spoon was consumed. Since I know the Borgi, I have no more inhibitions, after good content completely empty, mea culpa! In fact, the kitchen team had managed to increase the equipment. Before the dessert, the Riesling used. I read a glass of it: from the Gasthofer Weingut an ice wine, 2011 Spätburgunder Weißherbst from the Barrique. Very dense spicy notes offered, hopefully this matched the dessert plate with three components. Combine a parfait of Caplodecker strawberries in the tree cake bowl. It didn't go to ice wine. A well made parfait, creatively packed in the pastry coat. Usually. On the second small plate Crane cream with sorbet from the Rhabarb called this second component. I don't like it if there's something on the cream Brulee! And not everything the crust sleeps. So the sorbet eats very quickly, and then a good CB to which the wine fits well. One component was still missing mousse au chocolat with inlaid cherry. Top drivers of dessert selection! A very herbal bitter soaked cream as I prepare it at home with a lot of dark chocolate and espresso! ****! Cherry must be, in the Waldulmer environment grow incredibly many cherry trees. In terms of food, the kitchen had laid a high bar for nearly 70 EUR, which could hold it in the vast majority of dishes. I was happy about everything. After the somewhat UN-hearted greeting at check-in, the two ladies did not give themselves any blows at the service in the evening of my visit. The restaurant was well filled, it had no place on the terrace. Nevertheless, all guests always remained in sight, the glasses were refilled and always asked about the dishes. That was very professional with appropriate cordiality. So I can get the overall result. The hotel offers comfortable rooms, a very clean breakfast menu next morning and a sophisticated kitchen. I recommend the package and will be happy to come back on occasion."
