Angel´s Das Am Golfpark - Sankt Wendel

Before the summer comes out of the dust, I am looking for one of my favorite retreats in st. wendel: the golf hotel of the engels. years ago, because I was looking for a beautiful beer garden for the festive, I also give after this new visit a culinary engagement. in the angel’s golf hotel you can experience a solid, if not ambitious kitchen performance and let the golf club be home. as a professional country and Scottish traveler, I am attracted by rich and juicy meadows. as last Sunday. while looking through the huge glass elements of the restaurant on the endless green arises holiday mood and/or farweh. I always feel that way when I go to the close. the light-flooded rooms make their part. small bistrotic tables with heavy white table linen give a first statement. angels welcomes the hospitable (from st. wendel, from saarbrücken and how I can hear the neighboring from New Zealand! wherever he can come. the fact that the restaurant only comes indirectly on other portals does not seem so much to me on Sunday. the current menu is again absolutely at the level of time. as appetizers impress two scallops between heaven and earth, or the herbal bark filet carpaccio with senfvinaigrette next to the ratatouille seasoned with pesto. as a main course, the fishing offers the lambspinne with thymian honey crust on young pebbles and kartoffeln rucola puree or the juicy lemon horn with Provencal vegetables and rosmarin seasoned. in addition, three fish dishes make among other things the zanderfilet with kalamatakrokantkruste and peperonata and the roasted seabarsch on orange fenchelrisotto appetit! we decide for the lemon heu (17, euro and the us black angus flank steak, which was offered for the first time on the map, 225 gr hard with sweet and rosmarin apples for 21. euro. as entry I take a small salad if they should ever read this, the far-reaching consequences for me can mean the mushes, together with kartoffel pylumonia. from the well-stocked wine list we order a pinot blanc from the pfalz (0.2 for 4 euro). at the entrance there is an average quality brot and crumbled gurke. then follow the appetizers. my little appetizer salad for 3.50 euro consists of head, field and rocket made with a light cream dressing ok! the heavenly and earthly variant makes it visually more. on an owalen plate a beautiful, allye portion pure, over it the earth (two slices fried bloodworst with a large hood of thin frit wobble and over on two wonderfully glazed scalings. a single look into my guide is enough to see that the cook has done a whole job here. we expect the most important foods. I get four wonderfully delicately boiled slices from chicken breast aromatic to lemon and thymian fragrant on an optimally lubricated vegetable routing red wine, rosmarin and a hauch garlic. small rosmarink-species. the main course of my guide obviously has the nase at the front: five neat tranchen flank steak, medium cooked, separated a bowl with vegetables thrown in butter, and here also the rosmarin apple. the meat of delicate consistency, only flavoured with sea salt and pepper, it does not need! Conclusion: the short-term golf trip was once again a real culinary success!

Before the summer comes out of the dust, I'm looking for one of my favorite retreats in St. Wendel: The Angel's Golf Hotel. Years ago, because I was looking for a nice beer garden for the festival, I also give a culinary commitment after this new visit. At Angel's Golfhotel you can experience a solid, if not ambitious kitchen performance. And leave the golf club at home. As a professional Ireland and Scotland traveler, I am attracted by rich and juicy meadows. Like last Sunday. When looking through the huge glass elements of the restaurant on the endless green, holiday mood and/or far-weh arise. I always feel that way when I go to the angel. The light-flooded rooms make their part. Small bistrotic tables with heavy white table linen give a first statement. Angels welcomes the guest (from St. Wendel, from Saarbrücken and how I can hear the neighboring table from New Zealand! wherever he can come. The fact that the restaurant only comes indirectly on other portals does not seem so much to me on Sunday. The current menu is again absolutely at the level of time. As appetizers impress two scallops between heaven and earth, or the vegetable beef fillet carpaccio with mustard vinaigrette next to the ratatouille spice with pesto. As a main course, fishing offers the lamb spider with thyme honey crust on young peas and potatoes Rucola puree or the juicy lemon horn with Provencal vegetables and rosemary spices. In addition, three fish dishes make the zanderfilet with Kalamata crown crust and Peperonata and the roasted sea bass on oranges Fenchelrisotto appetite! We choose the lemon hay (17, Euro and the US Black Angus Flank Steak, which was offered for the first time on the map, 225 gr heavy with vegetables and rosemary apples for 21. Euro. As an entry I take a small salad if you should ever read this, the far-reaching consequences for me can mean the shells, along with potato puree and blood sausage for 14, euros. From the well-stocked wine list we order a Pinot Blanc from the Palatinate (0.2 for 4 Euro). At the entrance there is an average quality bread and herbs cucumber. Then follow the appetizers. My little appetizer salad for 3.50 Euro consists of head, field and rocket with a light cream dressing ok made! The heaven and earth variant makes them more visually. On an oval plate a beautiful allye portion of pure, above it the earth (two slices of fried blood sausage with a large hood of thinly frit onions and above on two wonderfully glazed scalings. A single look into my accompaniment is enough to see that the cook has done a whole job here. We expect the most important foods. I get four wonderfully soft boiled slices of chicken breast aromatic to lemon and thyme fragrant on an optimally lubricated vegetables Routing red wine, rosemary and a hint of garlic. Little rosemary apples. The main course of my accompaniment obviously has the nose on the front: five neat tranches Flank Steak, medium cooked, separated a bowl of vegetables in butter, and here also the rosemary apples. The meat of delicate consistency, flavoured only with sea salt and pepper, does not need it! Conclusion: The short-term golf excursion was once again a real culinary success!

Before the summer comes out of the dust, I'm looking for one of my favorite retreats in St. Wendel: The Angel's Golf Hotel. Years ago, because I was looking for a nice beer garden for the festival, I also give a culinary commitment after this new visit. At Angel's Golfhotel you can experience a solid, if not ambitious kitchen performance. And leave the golf club at home. As a professional Ireland and Scotland traveler, I am attracted by rich and juicy meadows. Like last Sunday. When looking through the huge glass elements of the restaurant on the endless green, holiday mood and/or far-weh arise. I always feel that way when I go to the angel. The light-flooded rooms make their part. Small bistrotic tables with heavy white table linen give a first statement. Angels welcomes the guest (from St. Wendel, from Saarbrücken and how I can hear the neighboring table from New Zealand! wherever he can come. The fact that the restaurant only comes indirectly on other portals does not seem so much to me on Sunday. The current menu is again absolutely at the level of time. As appetizers impress two scallops between heaven and earth, or the vegetable beef fillet carpaccio with mustard vinaigrette next to the ratatouille spice with pesto. As a main course, fishing offers the lamb spider with thyme honey crust on young peas and potatoes Rucola puree or the juicy lemon horn with Provencal vegetables and rosemary spices. In addition, three fish dishes make the zanderfilet with Kalamata crown crust and Peperonata and the roasted sea bass on oranges Fenchelrisotto appetite! We choose the lemon hay (17, Euro and the US Black Angus Flank Steak, which was offered for the first time on the map, 225 gr heavy with vegetables and rosemary apples for 21. Euro. As an entry I take a small salad if you should ever read this, the far-reaching consequences for me can mean the shells, along with potato puree and blood sausage for 14, euros. From the well-stocked wine list we order a Pinot Blanc from the Palatinate (0.2 for 4 Euro). At the entrance there is an average quality bread and herbs cucumber. Then follow the appetizers. My little appetizer salad for 3.50 Euro consists of head, field and rocket with a light cream dressing ok made! The heaven and earth variant makes them more visually. On an oval plate a beautiful allye portion of pure, above it the earth (two slices of fried blood sausage with a large hood of thinly frit onions and above on two wonderfully glazed scalings. A single look into my accompaniment is enough to see that the cook has done a whole job here. We expect the most important foods. I get four wonderfully soft boiled slices of chicken breast aromatic to lemon and thyme fragrant on an optimally lubricated vegetables Routing red wine, rosemary and a hint of garlic. Little rosemary apples. The main course of my accompaniment obviously has the nose on the front: five neat tranches Flank Steak, medium cooked, separated a bowl of vegetables in butter, and here also the rosemary apples. The meat of delicate consistency, flavoured only with sea salt and pepper, does not need it! Conclusion: The short-term golf excursion was once again a real culinary success!