Zum Amtshof - Wilsdruff

On the first evening of our stay in Kesselsdorf, we chose the official farm in the central town of Wilsdruff after prior research. The GPS showed us the parking lot on the back of the house by the somewhat cumbersome way through the numerous one-way streets of the place. At the entrance to the guest room we were greeted by the service behind the counter rather casually, a table assignment probably did not consider it necessary because only one table was occupied. So we were looking for a table on the window and took place. Then the operation came very quickly to our table and handed us the menus. On her question whether we already had drinks, we asked for a little time to think. As well as the few other guests, she provided us with quite flott and was friendly and attentive. Essen The map offers good-bourgeois German cuisine with complementary seasonal offers. As a matter of course, asparagus was a topic during our visit. Unfortunately, I did not find any homepage of this restaurant, let alone a menu. On the real, printed map, however, we found very fast offers to us. Madame ordered “carvings from the pork ridge, filled with feta-bear-lauch cream, plus roast potatoes” from the season program and a scoral with dry white wine. I found favors at the “Cordon bleu with roast potatoes and salad supplement” and ordered an alcohol-free yeast white beer. Unfortunately, the bill of this visit has been lost, so apart from the Schnitzel (10,60 €) I cannot mention detailed prices, but they were very moderate. After the waiting period appropriate for the fresh preparation, the operation brought our two plates and desired “good appetite!” We also needed it, because both the carving and the cordon bleu were clearly not small, the breakdown at both had a nice uniform but clearly discernible fried in the pan and not from the fryer. The roast potatoes also looked good, with evenly distributed roasting sites. To the Cordon bleu there was a small portion of radish salad, to the Schnitzel a somewhat colorful supplement. Tastefully both foods were very good, the meat pieces were very delicate, the roast potatoes were perfectly and well equipped with bacon and onions. And, as hardly to expect, I had the opportunity to taste a good piece of the scavenger and was very fond of the taste of the cheese-bearded filling in conjunction with the good meat. Ambiente The establishment of the two guest rooms already clearly corresponds to the name “historically”, there are a lot of dark wood and open beams on the ceiling. The furniture is made of dark wood, the brightly shredded table tops were only covered with middle ceilings, then a porcelain vase with a flower branch in it, a porcelain lamp with white candle and salt and pepper shaker. The places were covered with cutlery and paper napkins. On a wall of the main guest room there is a tile stove with blue tiles. In comparison, the adjoining room was somewhat more modern, the furniture was somewhat brighter and also the fireplace stove embedded in the wall was significantly newer. Cleanliness Regarding the cleanliness of glasses, plates and cutlery there was nothing to complain about, even the state of the guest rooms as a whole was to be considered good. The toilets also had this historic touch: The entire ceramics, including tiles, came clearly from the seventies of the past century, but the rooms were clean and well maintained.

On the first evening of our stay in Kesselsdorf we chose the official farm in the centre of Wilsdruff after our previous research. The GPS gave us the parking lot on the back of the house through the a little bit of a walk through the numerous one-way streets of the place. At the entrance of the guest room we were more casually greeted by the service behind the counter, a table assignment probably didn't hold it necessary because only one table was occupied. So we were looking for a table at the window and were taking place. Then the operation came very quickly to our table and gave us the menus. On their question whether we already had drinks, we asked ourselves some time to think. Besides the few other guests, she provided us with quite flott and was friendly and attentive. Food and drink The map offers a good-bourgeois German cuisine with complementary seasonal offers. Of course, asparagus was a topic during our visit. Unfortunately, I did not find any homepage of this restaurant, let alone a menu. On the real, printed map we found very fast offers. Madame ordered “Wagen from the pork comb, filled with feta-barrot cream, with roast potatoes” from the season program and a scorpion with dry white wine. I liked the “Cordon Bleu with roasted potatoes and salad supplement” and ordered a non-alcoholic yeast white beer. Unfortunately, the account of this visit has been lost, so apart from the Schnitzel (10,60 €) I cannot call detailed prices, but they were very moderate. After the waiting period appropriate for the fresh preparation, the operation brought our two plates and the desired “good appetite!” We also needed it because both the carving and the Cordon-Bleu were clearly not small, the breakdown at both had a nice uniform, but clearly recognizable fried in the pan and not from the frit. The roast potatoes also looked good, with evenly distributed frying areas. To the Cordon-Bleu there was a small part of radish salad, to the Schnitzel a somewhat colorful supplement. Tastefully both foods were very good, the meat pieces were very delicate, the roast potatoes were perfect and well equipped with bacon and onions. And, as hardly expected, I had the opportunity to taste a good piece of the scavenger and was very enthusiastic about the taste of the cheese-hardened filling combined with the good meat. Ambiente The establishment of the two guest rooms already clearly corresponds to the name "historical nature", there are much dark wood and open beams on the ceiling. The furniture is made of dark wood, the brightly shredded table tops were only covered with medium ceilings, followed by a porcelain vase with a flower branch, a porcelain lamp with white candle, salt and pepper shaker. The places were covered with cutlery and paper napkins. On the wall of the main guest room there is a tile oven with blue tiles. In comparison, the room was somewhat more modern, the furniture was somewhat brighter and also the fireplace stove embedded in the wall was significantly newer. Cleanliness Regarding the cleanliness of glasses, plates and cutlery, there was nothing to complain about, even the state of the guest rooms as a whole was to consider good. The toilets also had this historical note: The entire ceramic, including tiles, came clearly from the seventies of the past century, but the rooms were clean and well maintained.