Praforst Die Waldgaststätte - Hünfeld

Summary: Rustic cozy top restaurant in the region, with top service, excellent cuisine and in a wonderful location by the lake The Praforst is an institution in the Rhöner gastronomy. No question, it is even worth a trip from the nearby motorway A 7. Between Fulda and the Kirchheimer triangle, you can easily choose the Hünfeld exit and drive to Hünfeld. Thanks to the brown signs Praforst and/or Navi, it is also easy to find for travellers, even if it is a bit from the road in the neighborhood to a golf course and a caravan campsite. Since my last visit was far too long to write a recent review, it was possible to plan a Sunday visit. For safety reasons, we first checked the menu on the net and found it satisfied: yes this is after our tooth! So I took the phone and ordered a table for two people who proved to be the right decision as it turned out later. Despite the winter road conditions, we reached the village well, as the access was cleared. The dark log house is very beautifully located under high old trees on a pond. Already when I entered, I had to sneak a defibrillator over a very reasonable device in the entrance area, attached to the wall to the left. I hope that many people have not suffered a heart attack before toe, because it is very cost-effective to feed here. The most important dishes are between about 14 and 25 € price, because here you will find not only well established bourgeois rhöner cuisine, but also top gastronomy, the great value on high-quality foods. Okay, that's a little chicimicki, the restaurant's already. No wonder the golf course is exactly opposite and not only the hills and Fulda hotwollie traffic here. In addition to regional specialties, a Sylter tabletop is also offered here as a daily recommendation or surfing and lawn. Even Asian finger food can be found on the map, but this is not my case. When I eat in Rhino, you have a hearty, delicious rhino. The Sylter Fish Plate or Surf Turf can be on Sylt. Instead of the Rhöner Bachforelle, the Wild of the Local Hunt, Rhön Lamb and now in the Rhön homemade Hereford Rind as delicate, juicy and aromatic steak on the not too overloaded card make our culinary heart beat. The secret tip is the fun you should try. After the fleeting young waitress had led us to the table we reserved, she gave us the card a moment later. I hardly have to mention that the service here is just perfect for detail. Even the right wine to the dish was recommended to us as we were somewhat indecision.. We then chose two typical dishes, namely once the steak of Hereford Rind, which is offered in different variations and once for the Schnitzel Rhöner charm with a cloth and a make-up sauce. A very charming name for a carving that escapes from regional gastronomy, hoteliers, farmers and suppliers that existed for more than 20 years. This association is a partnership that is strong for gastronomic and agricultural quality as well as for tradition and customs in the Rhône. More than 40 companies belong to it. The owner of the forest restaurant Praforst Elmar Zuspann is a member of the first hour. While we were waiting for drinks and food, we had time to watch. The restaurant has several areas where you sit very comfortably. The facility is well maintained and rustic. Fabric napkins are just as natural as an attractive, loving table decoration. The carved tablecloths give a rural ambience as it fits the Rhodes. The chandeliers give the whole a noble touch. In summer you can even sit outside in the shade of trees or on a lounge terrace standing in the lake. The sanitary facilities are very modern and well maintained. We didn't have to wait long for our drinks and food. That looked delicious. One more, two discrete photos, and then... It tasted great. The scavenger was nicely thin as I love it and cooked in the pan on a fragrant sauce with anger, the steak tender, juicy and to the point. The roast potatoes are a perfect companion, as are mushroom slices and roasted onions. The ink of homemade herbal butter could have been a bit bigger, because it was the i bouncer in the truest sense of the word. Of course, it was asked if everything was to our satisfaction and if we had more wishes. The young ladies showed themselves very carefully and inconspicuously from the service. The plates were removed only when we both finished our meal. This should be natural, but today unfortunately too often other places are treated differently. Since we had dispensed with appetizers, a ball of delicate melting chocolate ice cream and a cappuccino rounded off the meal. With approx. 60 € incl. You can't complain about drinking at the usual height. the price performance ratio is appropriate. Then we went around the neighboring ponds where a lonely swan pulled his rounds. At the same time we also guided the walks next to the restaurant with peacocks and other poultry. We hope to find a relaxing evening here on the terrace in summer.

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.

I've been there for a long time and I really have to say much too long. Reception, service and food perfect. Ambience of course not to forget. Of course not quite cheap, but it is worth it.