Im Gütchen - Bad Kreuznach

Very fine menus, top compilation in beautiful location. environment and quality absolutely high quality to feel comfortable

On the occasion of a near white trip we spent an evening here. it is probably the best house on the square, a beautiful place with beautiful surroundings and very good kitchen. that the proximity to the web offer is true, must not be mentioned. the service is guided by the dame of the house sovereign, really nothing to notice. in the evening the evening was still full and a society made really foolish, which demands the acoustics of the great space. all toilets are unfortunately in an upper floor, which makes it very difficult for foot patients and excludes wheelchairs. if we are in the opposite.

The Gütchen Newsletter was also on my phone in January. During the eternal lockdown, the family business kept the expensive guests regularly up to date. The truffle menu was announced and I knew there was no delay. Now it is! Too often I wait too long with the reservation on a menu display. And then everything was booked. My husband and I love truffles. I called right away. The boss, Ms. Stenger Treutle, was on the phone and was looking forward to my quick reaction. I reserved for Sunday night and presented my husband with the best pleasure. He wasn't unhappy. I had reserved 6:00. At sunset we arrived at the castle park. As always we were welcome and our wardrobe was taken. I have already described the perfect service of Mrs Stenger Treutle and her young team in my previous contributions. Also the beautiful and very well maintained ambience. Fortunately, nothing has changed here. Also not at perfect intervals between the corridors. That is why I speak briefly today. The menu was ready at our beautiful covered table. 5 courses for € 79,00. I knew her, my husband didn't... who doesn't ask... or trusts the fool. Later we were supplied with cool Gerolsteiner mineral water, with 0.75 l of proud 7,50 € and 2 glasses of Winzerbrut, 0.1 l – 7.00. Truffle butter and two wonderful bread gave the opening. The bread tasted excellent and reminded me of bright bread. And that's where I met the black one. Ms. Stenger Treutle confirmed: Yes, they cover bright bread. A really big bread, it convinced us again. A fine potato soup was served as Amuse Bouche. Amuse Bouche On a foldable touch thinly truffled potato chip. In the soup there were still fine beef cubes. Soup and chip were perfect appetite makers. The beef cubes were good, but for us devout. During the wine we chose the dry 2019 Grauburgunder from Naheweingut Emmerich Koebernik. 0.2 l 8.50 € The menu itself started with deer carpaccio – truffle stir – field salad – lacquered walnuts truffle cream Finally a wild Carpaccio! I was very happy about it. My husband was skeptical because he doesn't like a game. You can't say that the carpaccio was purist. But that did not correspond to the menu. And that was good. Hirschcarpaccio – Trüffelrührei – Feldsalat – Walnüsse Trüffelcreme I was particularly pleased that the Hirschcarpaccio absolutely met the taste nerves of my husband. A very successful combination with large field salad. The walnuts were very good. And the truffle aromas in agitator and cream were well represented. Ms. Stenger Treutle presented the aromatic truffle rash to her guests during the next hike. Pure truffles! The next gear just arrived: Kalbsvelouté – truffle noodles – planned truffle Kalbsvelouté – truffle noodles – planned truffles Finest linguine, the slightly bound Kalbsfond Airy. Here was the purist band. And he liked us very well. The discreet wort of the Velouté made the truffles fully applicable here. That's it. Because the next band was an aroma fireworks! Seezungenschleife – truffles – leek – lobster foam – asparagus tips – truffle – lobster foam – asparagus tips Of course, truffles matched the noble fish. I like, but I don't really need him. In this fine dish in crispy texture he was great. The lobster foam was good, next to the truffle, the aroma hotspot of the evening. Perfect. To do this, crispy tips from green asparagus! A very rich picture. After a pleasant break it continued: Wachtelkotelette – Berglinsen – Trüffeljus – Trüffelgnocchis – Portwein Onions – two species Sauce Wachtelkotelette – Berglinsen – Trüffeljus – Trüffelgnocchis – Portwein Onions – two species Sauce The fried guards were perfectly fried. Outside slightly crispy, the poultry meat nicely juicy and with very fine own taste. The nutty mountain lenses, still with light bite, were supplemented with root vegetables. And even with this whole thing it was a good thing. The gnocchi filled with truffles and fried with a light herbal sauce. The truffle convinces with an expected depth of taste and fits wonderfully to the clock round and lenses. Very delicious supplement to the port wine onions. My husband was skeptical in dessertan proclamation. He couldn't imagine the truffle ice cream. And I was sure I showed up with a “fine”. I expected ice cream with chocolate truffles! Should I be right? Marin Panettone – Apple Compote – truffle ice cream – Tiramisu cream I shouldn't be right! Jan Treutle is pleased to serve his Dessert creations in the glass tonight. Marin Panettone – Apple Compote – truffle ice cream – Tiramisucreme Apple compote and marinated pannettones are naked in the depths of the glass. That was good. We still felt the apple as harmonious. We really did not find the bad panettone in combination. The only criticism of the evening and of course all tastes. The guests around us spied into the glass depths. We are also not fans of the Milan Christmas pastry. We spooned from above. The wonderfully creamy truffle ice cream with real truffles! in combination with the fine Tiramisu cream. That's all I need! And yes: The truffle with sweet cream ice combination was very successful. Marinierte Panettone – Apple Compote – Trüffeleis – Tiramisucreme Conclusion: The Gütchen is and remains our favorite restaurant within 50 km! It's probably the only favorite restaurant in the area. And although truffles were really processed in every gear, we could enjoy each of the different courses for themselves. We weren't overdue for the truffles. Price reduction only due to the mineral water price. I admit, I'm small. I would be pleased to read here the contribution of a little man who does not come from me;

The Gütchen Newsletter was also on my phone in January. During the eternal lockdown, the family business kept the expensive guests regularly up to date. The truffle menu was announced and I knew there was no delay. Now it is! Too often I wait too long with the reservation on a menu display. And then everything was booked. My husband and I love truffles. I called right away. The boss, Ms. Stenger Treutle, was on the phone and was looking forward to my quick reaction. I reserved for Sunday night and presented my husband with the best pleasure. He wasn't unhappy. I had reserved 6:00. At sunset we arrived at the castle park. As always we were welcome and our wardrobe was taken. I have already described the perfect service of Mrs Stenger Treutle and her young team in my previous contributions. Also the beautiful and very well maintained ambience. Fortunately, nothing has changed here. Also not at perfect intervals between the corridors. That is why I speak briefly today. The menu was ready at our beautiful covered table. 5 courses for € 79,00. I knew her, my husband didn't... who doesn't ask... or trusts the fool. Later we were supplied with cool Gerolsteiner mineral water, with 0.75 l of proud 7,50 € and 2 glasses of Winzerbrut, 0.1 l – 7.00. Truffle butter and two wonderful bread gave the opening. The bread tasted excellent and reminded me of bright bread. And that's where I met the black one. Ms. Stenger Treutle confirmed: Yes, they cover bright bread. A really big bread, it convinced us again. A fine potato soup was served as Amuse Bouche. Amuse Bouche On a foldable touch thinly truffled potato chip. In the soup there were still fine beef cubes. Soup and chip were perfect appetite makers. The beef cubes were good, but for us devout. During the wine we chose the dry 2019 Grauburgunder from Naheweingut Emmerich Koebernik. 0.2 l 8.50 € The menu itself started with deer carpaccio – truffle stir – field salad – lacquered walnuts truffle cream Finally a wild Carpaccio! I was very happy about it. My husband was skeptical because he doesn't like a game. You can't say that the carpaccio was purist. But that did not correspond to the menu. And that was good. Hirschcarpaccio – Trüffelrührei – Feldsalat – Walnüsse Trüffelcreme I was particularly pleased that the Hirschcarpaccio absolutely met the taste nerves of my husband. A very successful combination with large field salad. The walnuts were very good. And the truffle aromas in agitator and cream were well represented. Ms. Stenger Treutle presented the aromatic truffle rash to her guests during the next hike. Pure truffles! The next gear just arrived: Kalbsvelouté – truffle noodles – planned truffle Kalbsvelouté – truffle noodles – planned truffles Finest linguine, the slightly bound Kalbsfond Airy. Here was the purist band. And he liked us very well. The discreet wort of the Velouté made the truffles fully applicable here. That's it. Because the next band was an aroma fireworks! Seezungenschleife – truffles – leek – lobster foam – asparagus tips – truffle – lobster foam – asparagus tips Of course, truffles matched the noble fish. I like, but I don't really need him. In this fine dish in crispy texture he was great. The lobster foam was good, next to the truffle, the aroma hotspot of the evening. Perfect. To do this, crispy tips from green asparagus! A very rich picture. After a pleasant break it continued: Wachtelkotelette – Berglinsen – Trüffeljus – Trüffelgnocchis – Portwein Onions – two species Sauce Wachtelkotelette – Berglinsen – Trüffeljus – Trüffelgnocchis – Portwein Onions – two species Sauce The fried guards were perfectly fried. Outside slightly crispy, the poultry meat nicely juicy and with very fine own taste. The nutty mountain lenses, still with light bite, were supplemented with root vegetables. And even with this whole thing it was a good thing. The gnocchi filled with truffles and fried with a light herbal sauce. The truffle convinces with an expected depth of taste and fits wonderfully to the clock round and lenses. Very delicious supplement to the port wine onions. My husband was skeptical in dessertan proclamation. He couldn't imagine the truffle ice cream. And I was sure I showed up with a “fine”. I expected ice cream with chocolate truffles! Should I be right? Marin Panettone – Apple Compote – truffle ice cream – Tiramisu cream I shouldn't be right! Jan Treutle is pleased to serve his Dessert creations in the glass tonight. Marin Panettone – Apple Compote – truffle ice cream – Tiramisucreme Apple compote and marinated pannettones are naked in the depths of the glass. That was good. We still felt the apple as harmonious. We really did not find the bad panettone in combination. The only criticism of the evening and of course all tastes. The guests around us spied into the glass depths. We are also not fans of the Milan Christmas pastry. We spooned from above. The wonderfully creamy truffle ice cream with real truffles! in combination with the fine Tiramisu cream. That's all I need! And yes: The truffle with sweet cream ice combination was very successful. Marinierte Panettone – Apple Compote – Trüffeleis – Tiramisucreme Conclusion: The Gütchen is and remains our favorite restaurant within 50 km! It's probably the only favorite restaurant in the area. And although truffles were really processed in every gear, we could enjoy each of the different courses for themselves. We weren't overdue for the truffles. Price reduction only due to the mineral water price. I admit, I'm small. I would be pleased to read here the contribution of a little man who does not come from me;

The Gütchen Newsletter was also on my phone in January. During the eternal lockdown, the family business kept the expensive guests regularly up to date. The truffle menu was announced and I knew there was no delay. Now it is! Too often I wait too long with the reservation on a menu display. And then everything was booked. My husband and I love truffles. I called right away. The boss, Ms. Stenger Treutle, was on the phone and was looking forward to my quick reaction. I reserved for Sunday night and presented my husband with the best pleasure. He wasn't unhappy. I had reserved 6:00. At sunset we arrived at the castle park. As always we were welcome and our wardrobe was taken. I have already described the perfect service of Mrs Stenger Treutle and her young team in my previous contributions. Also the beautiful and very well maintained ambience. Fortunately, nothing has changed here. Also not at perfect intervals between the corridors. That is why I speak briefly today. The menu was ready at our beautiful covered table. 5 courses for € 79,00. I knew her, my husband didn't... who doesn't ask... or trusts the fool. Later we were supplied with cool Gerolsteiner mineral water, with 0.75 l of proud 7,50 € and 2 glasses of Winzerbrut, 0.1 l – 7.00. Truffle butter and two wonderful bread gave the opening. The bread tasted excellent and reminded me of bright bread. And that's where I met the black one. Ms. Stenger Treutle confirmed: Yes, they cover bright bread. A really big bread, it convinced us again. A fine potato soup was served as Amuse Bouche. Amuse Bouche On a foldable touch thinly truffled potato chip. In the soup there were still fine beef cubes. Soup and chip were perfect appetite makers. The beef cubes were good, but for us devout. During the wine we chose the dry 2019 Grauburgunder from Naheweingut Emmerich Koebernik. 0.2 l 8.50 € The menu itself started with deer carpaccio – truffle stir – field salad – lacquered walnuts truffle cream Finally a wild Carpaccio! I was very happy about it. My husband was skeptical because he doesn't like a game. You can't say that the carpaccio was purist. But that did not correspond to the menu. And that was good. Hirschcarpaccio – Trüffelrührei – Feldsalat – Walnüsse Trüffelcreme I was particularly pleased that the Hirschcarpaccio absolutely met the taste nerves of my husband. A very successful combination with large field salad. The walnuts were very good. And the truffle aromas in agitator and cream were well represented. Ms. Stenger Treutle presented the aromatic truffle rash to her guests during the next hike. Pure truffles! The next gear just arrived: Kalbsvelouté – truffle noodles – planned truffle Kalbsvelouté – truffle noodles – planned truffles Finest linguine, the slightly bound Kalbsfond Airy. Here was the purist band. And he liked us very well. The discreet wort of the Velouté made the truffles fully applicable here. That's it. Because the next band was an aroma fireworks! Seezungenschleife – truffles – leek – lobster foam – asparagus tips – truffle – lobster foam – asparagus tips Of course, truffles matched the noble fish. I like, but I don't really need him. In this fine dish in crispy texture he was great. The lobster foam was good, next to the truffle, the aroma hotspot of the evening. Perfect. To do this, crispy tips from green asparagus! A very rich picture. After a pleasant break it continued: Wachtelkotelette – Berglinsen – Trüffeljus – Trüffelgnocchis – Portwein Onions – two species Sauce Wachtelkotelette – Berglinsen – Trüffeljus – Trüffelgnocchis – Portwein Onions – two species Sauce The fried guards were perfectly fried. Outside slightly crispy, the poultry meat nicely juicy and with very fine own taste. The nutty mountain lenses, still with light bite, were supplemented with root vegetables. And even with this whole thing it was a good thing. The gnocchi filled with truffles and fried with a light herbal sauce. The truffle convinces with an expected depth of taste and fits wonderfully to the clock round and lenses. Very delicious supplement to the port wine onions. My husband was skeptical in dessertan proclamation. He couldn't imagine the truffle ice cream. And I was sure I showed up with a “fine”. I expected ice cream with chocolate truffles! Should I be right? Marin Panettone – Apple Compote – truffle ice cream – Tiramisu cream I shouldn't be right! Jan Treutle is pleased to serve his Dessert creations in the glass tonight. Marin Panettone – Apple Compote – truffle ice cream – Tiramisucreme Apple compote and marinated pannettones are naked in the depths of the glass. That was good. We still felt the apple as harmonious. We really did not find the bad panettone in combination. The only criticism of the evening and of course all tastes. The guests around us spied into the glass depths. We are also not fans of the Milan Christmas pastry. We spooned from above. The wonderfully creamy truffle ice cream with real truffles! in combination with the fine Tiramisu cream. That's all I need! And yes: The truffle with sweet cream ice combination was very successful. Marinierte Panettone – Apple Compote – Trüffeleis – Tiramisucreme Conclusion: The Gütchen is and remains our favorite restaurant within 50 km! It's probably the only favorite restaurant in the area. And although truffles were really processed in every gear, we could enjoy each of the different courses for themselves. We weren't overdue for the truffles. Price reduction only due to the mineral water price. I admit, I'm small. I would be pleased to read here the contribution of a little man who does not come from me;