In Der Burg Vlotho

Since Easter, the castle has finally got life again thanks to new gastronomics. After we've heard a lot, we've been testing in July. We immediately reserved a table by phone when we arrived half an hour later, we knew nothing. Nevertheless, we immediately got a place, it wasn't so crowded. The Vsp came half an hour after the order, Ruccolasalat with shrimps and wild herbs salad with salmon. The main dishes calf livers and herbal cloves on truffle noodles. The plates were too full for our taste, 8 potatoes for calf liver and a large portion of truffle noodles. The truffle noodles were made with truffle oil. The food was tasty, just as I said, too big portions of supplements. The plate was rugged and hits one. For dessert there were bright and dark mousse au Chcolat with Latte Macchiatto ice cream and marinated strawberries. Here too, a little less mousse would have been good, because you don't like to go home with a full feeling. Otherwise a rustic atmosphere we belong to a castle. Blank plastered wooden tables without tablecloths, with a small paper decker and paper napkins. We'll be back.

Since Easter, the castle has finally got life again thanks to new gastronomics. After we've heard a lot, we've been testing in July. We immediately reserved a table by phone when we arrived half an hour later, we knew nothing. Nevertheless, we immediately got a place, it wasn't so crowded. The Vsp came half an hour after the order, Ruccolasalat with shrimps and wild herbs salad with salmon. The main dishes calf livers and herbal cloves on truffle noodles. The plates were too full for our taste, 8 potatoes for calf liver and a large portion of truffle noodles. The truffle noodles were made with truffle oil. The food was tasty, just as I said, too big portions of supplements. The plate was rugged and hits one. For dessert there were bright and dark mousse au Chcolat with Latte Macchiatto ice cream and marinated strawberries. Here too, a little less mousse would have been good, because you don't like to go home with a full feeling. Otherwise a rustic atmosphere we belong to a castle. Blank plastered wooden tables without tablecloths, with a small paper decker and paper napkins. We'll be back.

Since Easter, the castle has finally got life again thanks to new gastronomics. After we've heard a lot, we've been testing in July. We immediately reserved a table by phone when we arrived half an hour later, we knew nothing. Nevertheless, we immediately got a place, it wasn't so crowded. The Vsp came half an hour after the order, Ruccolasalat with shrimps and wild herbs salad with salmon. The main dishes calf livers and herbal cloves on truffle noodles. The plates were too full for our taste, 8 potatoes for calf liver and a large portion of truffle noodles. The truffle noodles were made with truffle oil. The food was tasty, just as I said, too big portions of supplements. The plate was rugged and hits one. For dessert there were bright and dark mousse au Chcolat with Latte Macchiatto ice cream and marinated strawberries. Here too, a little less mousse would have been good, because you don't like to go home with a full feeling. Otherwise a rustic atmosphere we belong to a castle. Blank plastered wooden tables without tablecloths, with a small paper decker and paper napkins. We'll be back.