Vogtland - Klingenthal

“30 years later.” that was title and occasion for our class meeting. ute and olav had chosen the beautiful klingenthaler district of Mühlleithen, idyllic in the middle of the forest hotel “Vogtland”. I'll start with the best. as good as here, I have rarely slept in a hotel, the mattresses were just pointed. also the service has given itself quite effort, they were nice, very attentive and diligent, without spreading the feeling that they constantly observe us. the rooms (non-smoking, french! were very simply furnished and clean. there was a balcony in the room. on which the intimidating I remembered that they were able to pursue their search, no one had to go down the door. in the bathroom I had to remove the cover of the drain of the tub with the hand, the mechanism did not work. do you want to know how to clean them? after a pleasantly quiet night I was awakened clearly before my planned ascent by the loud work of the cleaning forces. the breakfast buffet was the somewhat salted plate “with soup” and probably also “out of the bag”. somehow everything was made sweet and uncomfortable. also the coffee from the great thermosphor did not really taste, and it was on both days exactly at the place the same breakfast offer. I just booked this offer of 2 weeks vacation, brrrrrrrrr.r. from the meat components of the cold-warm evening breadbuffet I was disappointed, there was probably nothing done, everything looked at the big market and tasted so, tasteless, without whipping. and I remember here many more sportsmen looking at our future skis. will they be coming back? then I ask myself more about nix. fleischer does not seem good here either. the sausage looked out and tasted so fast bought from the big market, nothing typical local. even broth and rolling were not from a local baker! Isn't that bad to be the sounder, maybe too expensive? Perhaps operators have no interest in regional economic development? but the name waldhotel „Name des supplying Großmarkt“ would be better suited! I had expected at least a significantly better gastronomic offer for the €45 for the overnight stay with breakfast, especially as they advertise with the comfortable hotel for themselves. to the happiness our class meeting consisted not only of the empty in the evening cozy together, so it was a nice meeting again. also our two busy organizers had swung a bit loud about our meeting, so we had also visited the original vogtland, the moosmann who told us his story. an eye firm and there are two stars, for the service, the matraze and the location.

All good and always beautiful. we are master and always very satisfied. family weid

This time I chose the Waldhotel Vogtland for my stay in Klingenthal, where I arrived at 17:00. Check-in at the reception made me aware that due to the small number of guests in the hotel, the restaurant offers only warm kitchen until 20:00. The hotel is located in the district of Mühlleiten, far from the city centre, and it was recently snowed again, so I forgot a ride to the place and decided to eat in the on-site restaurant. When I arrived from the outside, I was very eagerly greeted by the service that was just clarified at one of the two occupied tables and asked: “Do you want to eat?” When I complained, she asked, “Are you alone?” When I confirmed, she turned around and wanted to get out of the kitchen. “Free Place Choice?” I asked and received the information that I cannot choose the tables with a yellow sign. So I got into a 4 table in the window. A short time later, the service I thought was a special point in this area due to its accent and the not always perfect high German, which is a native Czech, was enough to give me the menu, illuminated the candle on the table and asked: “What do you want to drink?” “I don’t know yet,” I answered and she left. The offer of the card is very clear, there is an appetizer, two soups, three salads, four meats and two fish dishes “from Easter cuisine”, two dishes from Vogtland cuisine, two dishes “from the pan” and a vegetarian. From the point of view of a fresh preparation, this is not to be mentioned luxuriously, especially since the western acidic frying is naturally not refreshable. I decided after a short time, but then I had to wait a long time until the operation reappeared. Then I ordered “Medaillons vom Lamm, served with finger caps and duke-inkartoffeln” €13,80 and a large Pils 0.4l for €2,80. She was friendly, but seemed rather uncertain and had best a learning phase, but with certainty limitation probability no real gastronomic training. She was dressed entirely in black, the long red hair asymmetrical and had long gel nails?, so I don't know now that were alternating neon green and pink colored. The restaurant has a slightly angled structure and has about 60 seats only in the winter garden, which is probably then cultivated along the windows and more inside, which has not been illuminated. On a wooden floor are square tables with metal feet and stand individually or in groups, covered with white fabric tablecloths. There was a flower in a porcelain vase, a candle in porcelain lighter, salt and pepper shaker and a small deco-osterhasen. The places were covered with cutlery and colorful paper napkins. The seats were braided basket chairs with loose seat cushion in red tones. The whole was very bright and very friendly, but under the tables there were various crumbs. After a short waiting period, my food was served. On a wave-shaped plate several lamb pieces were placed on a pile of finger tubes, in the background the fox and a decoration of the half strawberry and physalis. In the middle there was a branch of rosemary. But the view of the potato peels with the strongly tanned and completely uniform ribs seemed to call me: “I come from the TK bag and bathed in the frit!” That was my impression of these Duke-herauchtauben. I also realise that the use of TK goods is indispensable this season. They were also in good taste, only the degree of cooking usually went far beyond “old” and landed in individual pieces shortly before “roh”. What the carrots had too little was too much with the medallions: they were practically fried, had some dark brown and very firm spots on the outside and inside no trace of pink. During cutting they showed themselves firmly, almost tough and had to be thoroughly sawed. From the otherwise usual, delicate lamb taste there was almost nothing left through this tortur. Only when they were deleted, they asked if it tasted, and I then counted on them the above-mentioned reviews. Then she disappeared without a word towards the kitchen. In the next quarter I had ordered a beer, there was no comment from the kitchen, no offer of compensation, nothing. Conclusion: Apparently the Waldhotel has a clientele of culinary, demanding holidaymakers and therefore seems to be able to afford this kitchen performance and also the absolutely unprofessional handling of such massive complaints. From me the restaurant gets a “not recommended”.