Biohotel Rose (tress Gastronomie Gmbh Co. Kg)

A visit to the Rose in Hayingen-Ehestetten has been on top of my wish list for several years. Why don't you just let yourself go in the middle of an unspectacular weekend between Christmas and Easter, between service anniversary and round birthday, between wedding day and big vacation? A stay at the Swabian Alb always offers enough activities, this time it is a visit to the Celtic Heuneburg and a father of us at the Zwiefaltener Münster. Further suggestions have already given carpe.diem. Marriage itself is a rather sleepy, completely unspectacular village without special charms. The organic hotel Rose and restaurant should be the main attraction of the place. Anyone who suspects a scenic (visual) position will be disappointed here. This is only for the tuning of all pleasure pilgrims. The story of the Rose and the highly committed Tress family has already been extensively revealed. I know the Tress ́ range of numerous fairs, such as the SlowFood fair in Stuttgart, as well as the Schwärmereien Tübinger Freunde. And although otherwise an absolute soup casper, I am a great fan of soups of rose biomanosis and kitchen brothers. Back to my visit. The hotel room is booked spontaneously in the early Saturday morning, the table reservation is only picked up by phone in the late morning. While there is a “thought right” in a busy tone, the friendly lady on the phone announces very cordially and completely credible: “We are happy!” Well, the (before) joy lies with me! When we arrive in the evening just in time, one has the feeling that half the staff would have expected us. The greeting is open, friendly, benevolent, without any need to penetrate any riot or routine. You really feel welcome. We have time to eat – far beyond the official kitchen opening from 9 pm. That doesn't seem to be a problem either. For thirst quenching, a bottle of Viva con Aqua (5.90 Euro), which is available in the sounds and leaks. Small side locks already at this point: here you act so harmoniously and authentically, that you can even present the toilet paper of the water initiative Viva con Aqua in both the restaurant and the hotel. (Goldeimer Klopapier is Germany's first social toilet paper. Each purchase supports the work of the initiative and the construction of toilets worldwide). As an aperitif we choose a wine cult from the Weissburgunder for 5.90 Euros (smooth, refreshing and a bit splashing), as well as a quite amazing plum cocktail for 6.90 Euros (aromatic, slightly herb, ally fruity). The study of the wine card doesn't make it easy. After a long discussion we decide for Big Ben. Behind this is the Junior Benedikt of the Schmalzried winery from Korb. The cuvee from Cabernet Franc, Cabernet Sauvignon, Samtrot, Syrah and Zweigelt is round, heavy, dense and skin so pure that we have to order a second bottle of Viva con Aqua very quickly. In the foods, we are delighted with an original amuse gueule with bite-resistant yellow beds and a strong tube in two kinds of aggregate states. Bread is served from your own bakery and a sensational beard butter. It's hard to choose a main course. There is a narrower choice: on the one hand, frying and ragout from the Hohensteiner Demeter lamb with perennial cellar, pesto of dried tomatoes and gray-pee risotto (23.90 euros), on the other hand roasted liver from the bioland heirsch with glazed apples, carrot-pulmonary vegetables and rosemary potatoes (21.90 euros). In the end, the courage and even liver fan leaves me, I can hardly imagine the Rothirsch. So I'd rather be on the safe side. The lamb was cooked for two hours at 130 degrees, as we are insured, and is so soft that you could almost “smell” (as the swab would say). One could directly imagine the grasses and herbs that the lamb once had as a feed. On the other hand, vegetables mutate kernel-spicy. Not less intense is the soup sampler (for unbelievable 6.90 euros): a trilogy of deep aromatic celery soup, light potato soup with foamy cream cubes and earthy carrot soup, which gives ginger a light lemon note. The salad plate with Grissini (6.90 Euro) is versatile, combines various consistencys, colors, taste experiences: light leaf salads, crunchy sprouts, turquoise carrots and celery slices, some lenses and dried tomato. The only manco for me: the potato salad has become too strong, has not the otherwise typical for the Swabian cuisine. In the meantime, the well-launched cook Simon Tress, is open to questions and recognizable words. And at the end we have to try again his brother Daniel with a selection of digestives. In a wire basket, he presents half a dozen bottles at the table – from the Trester brandy to the Palmic bern brandy. We choose the latter (4.30 Euro): tastes fruity-due and creates some room for breakfast next morning. The buffet offers a great cross-section through the local delicacies. Sensationell: a black sausage like I haven't eaten since my childhood. Also fine: the Birchermüsli with whole grain. Only the full WMF coffee machine has its difficulties with the sensor and quantity metering this morning. So we all stumble into the new day with our heart bumpers. But this can also come from a deep sense of happiness.

A visit to the Rose in Hayingen-Ehestetten has been on top of my wish list for several years. Why don't you just let yourself go in the middle of an unspectacular weekend between Christmas and Easter, between service anniversary and round birthday, between wedding day and big vacation? A stay at the Swabian Alb always offers enough activities, this time it is a visit to the Celtic Heuneburg and a father of us at the Zwiefaltener Münster. Further suggestions have already given carpe.diem. Marriage itself is a rather sleepy, completely unspectacular village without special charms. The organic hotel Rose and restaurant should be the main attraction of the place. Anyone who suspects a scenic (visual) position will be disappointed here. This is only for the tuning of all pleasure pilgrims. The story of the Rose and the highly committed Tress family has already been extensively revealed. I know the Tress ́ range of numerous fairs, such as the SlowFood fair in Stuttgart, as well as the Schwärmereien Tübinger Freunde. And although otherwise an absolute soup casper, I am a great fan of soups of rose biomanosis and kitchen brothers. Back to my visit. The hotel room is booked spontaneously in the early Saturday morning, the table reservation is only picked up by phone in the late morning. While there is a “thought right” in a busy tone, the friendly lady on the phone announces very cordially and completely credible: “We are happy!” Well, the (before) joy lies with me! When we arrive in the evening just in time, one has the feeling that half the staff would have expected us. The greeting is open, friendly, benevolent, without any need to penetrate any riot or routine. You really feel welcome. We have time to eat – far beyond the official kitchen opening from 9 pm. That doesn't seem to be a problem either. For thirst quenching, a bottle of Viva con Aqua (5.90 Euro), which is available in the sounds and leaks. Small side locks already at this point: here you act so harmoniously and authentically, that you can even present the toilet paper of the water initiative Viva con Aqua in both the restaurant and the hotel. (Goldeimer Klopapier is Germany's first social toilet paper. Each purchase supports the work of the initiative and the construction of toilets worldwide). As an aperitif we choose a wine cult from the Weissburgunder for 5.90 Euros (smooth, refreshing and a bit splashing), as well as a quite amazing plum cocktail for 6.90 Euros (aromatic, slightly herb, ally fruity). The study of the wine card doesn't make it easy. After a long discussion we decide for Big Ben. Behind this is the Junior Benedikt of the Schmalzried winery from Korb. The cuvee from Cabernet Franc, Cabernet Sauvignon, Samtrot, Syrah and Zweigelt is round, heavy, dense and skin so pure that we have to order a second bottle of Viva con Aqua very quickly. In the foods, we are delighted with an original amuse gueule with bite-resistant yellow beds and a strong tube in two kinds of aggregate states. Bread is served from your own bakery and a sensational beard butter. It's hard to choose a main course. There is a narrower choice: on the one hand, frying and ragout from the Hohensteiner Demeter lamb with perennial cellar, pesto of dried tomatoes and gray-pee risotto (23.90 euros), on the other hand roasted liver from the bioland heirsch with glazed apples, carrot-pulmonary vegetables and rosemary potatoes (21.90 euros). In the end, the courage and even liver fan leaves me, I can hardly imagine the Rothirsch. So I'd rather be on the safe side. The lamb was cooked for two hours at 130 degrees, as we are insured, and is so soft that you could almost “smell” (as the swab would say). One could directly imagine the grasses and herbs that the lamb once had as a feed. On the other hand, vegetables mutate kernel-spicy. Not less intense is the soup sampler (for unbelievable 6.90 euros): a trilogy of deep aromatic celery soup, light potato soup with foamy cream cubes and earthy carrot soup, which gives ginger a light lemon note. The salad plate with Grissini (6.90 Euro) is versatile, combines various consistencys, colors, taste experiences: light leaf salads, crunchy sprouts, turquoise carrots and celery slices, some lenses and dried tomato. The only manco for me: the potato salad has become too strong, has not the otherwise typical for the Swabian cuisine. In the meantime, the well-launched cook Simon Tress, is open to questions and recognizable words. And at the end we have to try again his brother Daniel with a selection of digestives. In a wire basket, he presents half a dozen bottles at the table – from the Trester brandy to the Palmic bern brandy. We choose the latter (4.30 Euro): tastes fruity-due and creates some room for breakfast next morning. The buffet offers a great cross-section through the local delicacies. Sensationell: a black sausage like I haven't eaten since my childhood. Also fine: the Birchermüsli with whole grain. Only the full WMF coffee machine has its difficulties with the sensor and quantity metering this morning. So we all stumble into the new day with our heart bumpers. But this can also come from a deep sense of happiness.

A visit to the Rose in Hayingen-Ehestetten has been on my wish list for several years. Why don't you just leave in the middle of an unspectacular weekend between Christmas and Easter, between service anniversary and round birthday, between wedding day and big holiday? A stay in the Swabian Alb always offers enough activities, this time it is a visit to the Celtic Heuneburg and a father of us in the Zwiefaltener Münster. Other proposals have already been made by carpe.diem. Marriage itself is a rather sleepy, totally unspectacular village without special charm. The organic hotel Rose and restaurant should be the main attraction of the place. Those who suspect a scenic (visual) position will be disappointed here. This is only for the tuning of all joy pilgrims. The history of the Rose and the highly committed Tress family has already been revealed in detail. I know the Tress series of numerous fairs such as the SlowFood trade fair in Stuttgart and the Schwärmereien Tübinger Freunde. And although otherwise an absolute soup cake, I am a great fan of the soups of the rose organic producers and the kitchen brothers. Back to my visit. The hotel room will be booked spontaneously in the early Saturday morning, the table reservation will be picked up by phone only in the late morning. While on the other hand in a busy tone, the friendly lady on the phone announces very cordially and completely credible: “We are happy!” Well, the (before) joy lies with me! If we arrive in the evening just in time, one has the feeling that half the staff would have expected us. The welcome is open, friendly, benevolent, without any need to penetrate any rite or routine. You really feel welcome. We have time to eat – far beyond the official kitchen opening from 9am. That doesn't seem to be a problem either. For thirst quenching is a bottle of Viva con Aqua (5.90 Euro) available in the sounds and leaks. Small side thresholds already at this point: Here you are so harmonious and authentic that you can even present the toilet paper of the Viva con Aqua Water Initiative in the restaurant and in the hotel. (Goldeimer Klopapier is Germany's first social toilet paper. Each purchase supports the work of the initiative and the construction of toilets worldwide). As an aperitif we choose a wine cult from the Pinot Blanc for 5,90 euros (picture, refreshment and some splashes), as well as a quite amazing plum cocktail for 6,90 euros (aromatic, light herbs, ally fruity). The study of the wine map does not make it easy. After a long discussion we decide for Big Ben. Behind it is the Junior Benedikt of the Schmalzried winery of Korb. The Cuvee from Cabernet Franc, Cabernet Sauvignon, Samtrot, Syrah and Zweigelt is round, heavy, dense and skin so pure that we need to order a second bottle Viva con Aqua very quickly. In the foods we look forward to an original amuse gaule with bite-resistant yellow beds and a strong tube in two types of aggregate states. Bread is served by your own bakery and a sensational beard butter. It's hard to choose a main course. There is a narrower choice: on the one hand, the lamb of the Hohensteiner Demeter with a multi-year cellar, the pesto of dried tomatoes and the Graupee Risotto (23.90 Euro), on the other hand roasted liver from the bioland heirsch with glazed apples, carrot pulmonary gland and rosemary spices (21.90 Euro). In the end, the courage and even liver fan leaves me, I can hardly imagine the Rothirsch. So I'd rather be on the safe side. The lamb was cooked for two hours at 130 degrees, as we are insured, and is so soft that you could almost “smell” (as the scrap would say). One could directly imagine the grasses and herbs that the lamb had once as a feed. On the other hand, vegetables mutate kernel image. Not less intense is the soup amber (for incredible 6.90 Euro): a trilogy of deep aromatic celery soup, light potato soup with foamy cream cubes and earthly carrot soup, which gives ginger a light lemon note. The salad plate with Grissini (6.90 Euro) is versatile, combining different consistencys, colors, taste experiences: light leaf salads, crispy foothills, turquoise carrots and celery slices, some lenses and dried tomatoes. The only manoeuvre for me: the potato salad has become too firm, not the usual for the Swabian cuisine. In the meantime, the well-launched cook Simon Tress is open to questions and recognizable words. And in the end we have to try his brother Daniel again with a selection of digestive agents. In a wire basket, he presents half a dozen bottles at the table – from the Trester brandy to the Palmic bern brandy. We choose the latter (4.30 Euro): tastes fruity and dusty and creates a little breakfast next morning. The buffet offers a large cross-section through the local delicacies. Sensationell: a black sausage like I haven't eaten since my childhood. Also good: Birchermüsli with whole grain. Only the WMF full coffee machine has difficulties with sensor and quantity metering this morning. So we all stumble in the new day with our heartbeaters. But that can also come from a deep feeling of happiness.

A visit to the Rose in Hayingen-Ehestetten has been on my wish list for several years. Why don't you just leave in the middle of an unspectacular weekend between Christmas and Easter, between service anniversary and round birthday, between wedding day and big holiday? A stay in the Swabian Alb always offers enough activities, this time it is a visit to the Celtic Heuneburg and a father of us in the Zwiefaltener Münster. Other proposals have already been made by carpe.diem. Marriage itself is a rather sleepy, totally unspectacular village without special charm. The organic hotel Rose and restaurant should be the main attraction of the place. Those who suspect a scenic (visual) position will be disappointed here. This is only for the tuning of all joy pilgrims. The history of the Rose and the highly committed Tress family has already been revealed in detail. I know the Tress series of numerous fairs such as the SlowFood trade fair in Stuttgart and the Schwärmereien Tübinger Freunde. And although otherwise an absolute soup cake, I am a great fan of the soups of the rose organic producers and the kitchen brothers. Back to my visit. The hotel room will be booked spontaneously in the early Saturday morning, the table reservation will be picked up by phone only in the late morning. While on the other hand in a busy tone, the friendly lady on the phone announces very cordially and completely credible: “We are happy!” Well, the (before) joy lies with me! If we arrive in the evening just in time, one has the feeling that half the staff would have expected us. The welcome is open, friendly, benevolent, without any need to penetrate any rite or routine. You really feel welcome. We have time to eat – far beyond the official kitchen opening from 9am. That doesn't seem to be a problem either. For thirst quenching is a bottle of Viva con Aqua (5.90 Euro) available in the sounds and leaks. Small side thresholds already at this point: Here you are so harmonious and authentic that you can even present the toilet paper of the Viva con Aqua Water Initiative in the restaurant and in the hotel. (Goldeimer Klopapier is Germany's first social toilet paper. Each purchase supports the work of the initiative and the construction of toilets worldwide). As an aperitif we choose a wine cult from the Pinot Blanc for 5,90 euros (picture, refreshment and some splashes), as well as a quite amazing plum cocktail for 6,90 euros (aromatic, light herbs, ally fruity). The study of the wine map does not make it easy. After a long discussion we decide for Big Ben. Behind it is the Junior Benedikt of the Schmalzried winery of Korb. The Cuvee from Cabernet Franc, Cabernet Sauvignon, Samtrot, Syrah and Zweigelt is round, heavy, dense and skin so pure that we need to order a second bottle Viva con Aqua very quickly. In the foods we look forward to an original amuse gaule with bite-resistant yellow beds and a strong tube in two types of aggregate states. Bread is served by your own bakery and a sensational beard butter. It's hard to choose a main course. There is a narrower choice: on the one hand, the lamb of the Hohensteiner Demeter with a multi-year cellar, the pesto of dried tomatoes and the Graupee Risotto (23.90 Euro), on the other hand roasted liver from the bioland heirsch with glazed apples, carrot pulmonary gland and rosemary spices (21.90 Euro). In the end, the courage and even liver fan leaves me, I can hardly imagine the Rothirsch. So I'd rather be on the safe side. The lamb was cooked for two hours at 130 degrees, as we are insured, and is so soft that you could almost “smell” (as the scrap would say). One could directly imagine the grasses and herbs that the lamb had once as a feed. On the other hand, vegetables mutate kernel image. Not less intense is the soup amber (for incredible 6.90 Euro): a trilogy of deep aromatic celery soup, light potato soup with foamy cream cubes and earthly carrot soup, which gives ginger a light lemon note. The salad plate with Grissini (6.90 Euro) is versatile, combining different consistencys, colors, taste experiences: light leaf salads, crispy foothills, turquoise carrots and celery slices, some lenses and dried tomatoes. The only manoeuvre for me: the potato salad has become too firm, not the usual for the Swabian cuisine. In the meantime, the well-launched cook Simon Tress is open to questions and recognizable words. And in the end we have to try his brother Daniel again with a selection of digestive agents. In a wire basket, he presents half a dozen bottles at the table – from the Trester brandy to the Palmic bern brandy. We choose the latter (4.30 Euro): tastes fruity and dusty and creates a little breakfast next morning. The buffet offers a large cross-section through the local delicacies. Sensationell: a black sausage like I haven't eaten since my childhood. Also good: Birchermüsli with whole grain. Only the WMF full coffee machine has difficulties with sensor and quantity metering this morning. So we all stumble in the new day with our heartbeaters. But that can also come from a deep feeling of happiness.

Very good hotel. we had one of the comforts/motto double rooms and were very enthusiastic about the room and the breakfast and the good kitchen. I can definitely recommend this locality. also the local friedrichshöhle directly at the wimsenerhöhle. the personal is also very friendly.