Praforst Die Waldgaststätte - Hünfeld

My man wanted to make me nice on my birthday night to eat in the forest house. he has a table reserved and asked him to make him a little nice. when we arrived, the table was reserved, but he was not covered in other wise manner than the other tables and not even a candle was there. We order 2 aperitif and hoped to get some bread and butter that is normally normal in a restaurant. but we didn't get it. of a greeting from the kitchen not to mention. as an appetizer we order dimm sum and a white wine. unfortunately we didn't even get a small dish, but had to eat from the bambus basket. at the main court I asked if I could get salat instead of sweet. it wasn't a problem. Unfortunately, I only realized at home that we had to pay a price of eur 2.50, can they not say the same about the order? In short, we have eaten for eur 100,00 and drunk, but the service does not fit my guess in this price. what makes use of a waiter with white gloves. He seemed very boring anyway and instead of watching us while he was more of the window. Too bad, it should be a beautiful evening to remember.

Summary: rustic, cozy pointed restaurant of the region, with top service, excellent cuisine and in a wonderful location on a lake there I have sincerely admired the eyes that this restaurant has not yet been rated throughout the region. that the Praforst is an institution in the rhöner gastronomy. no question, it is worth even a trip from the nearby carbahn a 7 . between fulda and the church home trieck you simply choose the departure hünfeld and drive towards hünfeld. thanks to the brown signs praforst and or navi it is easy to find even for the ride through, even if it is a bit from the road in the neighbourhood to a golf course and a caravan camping. since my last visit was far too long to write a review, it was possible to plan a visit on Sundays. for safety reasons we checked the menu in the net and found it satisfied: yes this is according to our tooth! I took the phone and ordered a table for two people who were the right decision as it turned out later. despite the winter road conditions, we reached the location well. that was cleared. the dark block house is very beautifully located under high old trees on a pond. I had to sneak a defibrillator on the left side of the wall over a very reasonable device in the entrance area. I hope that, given the fact that there has not been a heart attack, because it is so cheap to eat here. the main courts between approx. 14 and 25 € colonized, because here they find not only well-grounded bourgeois rhöner kitchen, but also superior gastronomy, which is on high quality of the food. ok, so a little chicimicki the restaurant is already. no wonder, the golf course is exactly opposite and not only the hills and fuldaer hotwollie traffic here. In addition to regional specialties, they also receive a Sylter tabletop as a daily recommendation, or surf and shave. even Asian finger food is found on the map, but all this is not my case. when I eat in the rude, they have a hearty, tasty rude. the sylter table top or surfturf can then be on sylt. instead of the rhöner bachforelle, the wild from domestic jagd, rhön lamm and meanwhile in the rhön homemade hierford bark as delicate, juicy and aromatic steak on the not too overloaded card make our culinary heart beat higher. secret tip is the fun you should try. After the fleeting young waitress had led us to the table reserved by us, she gave us a look later on the map. I hardly have to mention that the service here is simply perfect for detail. even the right weeping to the court was recommended to us, as we were a little indecision. we then chose two typical dishes, namely the steak from the local bark, which is offered in different variations and once for the scavenger rhöner charme with a lauch and tasty sauce. a very charming name for a carving that has borrowed from the interest-hetic association of regional gastronomy, hoteliers, farmers and suppliers that existed for more than 20 years. this agreement is a partnership that is strong for the gastronomic and agricultural quality and for tradition and needs in rhön. the owner of the forest restaurant praforst elmar zuspann is member of the first hour while we waited for drinks and diners that we had time to look around. the restaurant has several areas where they sit very cozy. the device is well maintained and rustic. fabric napkins are just as natural as an appealing, loving table decoration. the carved tablecloths give a rural ambiente, as it fits the rhön. the chandeliers give all this a noble note. they enjoy a beautiful view of the lake through large windows. in summer they can even stand outside in the shade of trees or on a lounge terrace in the sea. the sanitary facilities are very modern and well maintained. for a long time we had to wait for our drinks and not feed. that looked delicious. still fast one, two discrete photos and then. mhhh. it tasted excellent to us. the scavenger was nicely thin as I love it and in the pan on a narrow sauce with a lauch, the steak tender, juicy and cooked on the point. the bratkartoffels are a perfect companion, like the champignon discs and crowned roasted whistle. the dop homemade crimpbutter could have been a bit bigger because it was in the truest sense of the word the i tüpfelchen. Of course, it was asked if everything had been to our satisfaction and if we had wanted more. the young ladies of the service showed themselves very carefully and inconspicuous. the tellers were removed only when we both finished our meal. this should be a matter of course, but today others are unfortunately treated much too often differently. as we had dispensed with appetizers, another ball of delicately melting chocolate ice cream and a cappuccino finished the meal. with approx. 60 € incl. drinking money in usual height they cannot complain. the price performance ratio is appropriate. then we went around the neighboring dikes, on which a lonely swan pulled his round. we also came past the walks next to the restaurant with fancy and other wings. we hope to find here a relaxing evening on the terrace in summer. the restaurant is absolutely recommended in every view. p. s. mein schatz thank you for the excellent photos he has uploaded, which just let me walk the water back in the munde together.

The restaurant is a bit hidden by a small lake. Take it, golfers are more familiar. You can sit outside in the summer. The interiors are partly modern, partly still in old style, but all very beautiful. The service has everything in sight. The kitchen is very good.

My answer to Mr Zuspann. Mr Zuspann, thank you very much for your detailed answer, unfortunately you did not express yourself at all at your price design or the price-performance ratio that is miserable in my eyes. I would have reported myself immediately, but would probably have encountered indifference, indignation and hostility: Your respectful response confirms my theory... Only here at Google's evaluation is it strange to react to criticism, which is a shame. If you want, I'll be back next time I play in Fulda. You're right, gastronomy has to be constantly evolving. But development seems to go in the wrong direction, namely expensive and bad. Well, maybe for the gastronomics, but not for us customers (I deliberately don't say guests, the gastronomy has gone too well for many years... Speaking of: How long will it take to retire the TK beans with bacon? This supplement was 40 years ago. To service: If I understand you correctly, friendliness at the service is an additional service that should be especially praised. Neither the cook nor the service personnel do something for me out of courtesy. Gastronomy is a service industry (possibly you have forgotten this, and we pay a high price for good services, but recently an inappropriately high price. My comments are not meant personally, nor am I a professional Meckerfritze . If you believe that my assessment is incorrect, please reply briefly, then it will be removed immediately. Original review: If it were a book, I would call it: village kitchen with Manhattan prices. I don't understand how to explain this machiavellistic price performance and just take the guests away. What makes it right to demand €7.50 for a normal, ordinary bottle of water, which is produced further by 2 villages (no San Pellegrino or Évian or the like and in the beverage market for 0.85 (final consumer price is available? Are we too stupid? Are we going carelessly with money? Do we have any idea? I tap #3 The prices of the dishes are also definitely from another constellation: TK Asia appetizer, the supplement (beans wrapped with speck originated from the 70-80s, etc., quite apart from the lack of creativity in the plate presentation.. You might call it traditional cuisine, but where does tradition stop and where does imagination begin? Pros: The ladies in the service were nice. However, the question arises whether it is necessary to praise this extra. Finally, it belongs to her job, just as it belongs to the taxi driver's job to drive the car. And now to the general Gastronomy situation: there must be a rethinking of today's gastronomy: frozen food, ready-made sauces, Tetra Pak and convenience products dominate the gastro market, tourist gastronomy, pseudo-stard chefs with black rubber gloves, barbecue, etc. make dinner a torment. One or other gastronome in this country has learned the craftsmanship safely and can guide people properly. Potatoes should be peeled and demiglace made from bone. We pay for it anyway!!!!!!!

The restaurant is a beautiful island of upscale gastronomy. We could still enjoy the fishing weeks and it was really great. We look forward to the outdoor restaurants... At the lake. The ambience is somewhat contradictory. From blockhouse character it goes to the raised dining room. The service is very good. Thank you. We like to come back.