Jaegerhof - Table reservation

In advance, for the kitchen I would be awarded 7 stars if we were. The service was attentive and super friendly. The ordered table was excellently decorated and the selection of drinks was excellent. The rooms were clean and well maintained, but you have to say that in an old house it is not always possible to produce room standards as in the luxury hotel. But before the end of the evening. We had reserved a table for a birthday and selected a small selection of menu items for the guests. There was a selection of salmon creations, a soup and a salad away from the front. Everything was above average good, excellently dressed and fresh. To the main course we had the choice between filletsteak,...

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I would like to make a difference between hotel and restaurant. Hotel: 2 stars (with eyes) Restaurant: 4 stars The restaurant is nicely furnished, the service friendly and attentive. The menu is quite clear. Unfortunately, as a vegetarian, you won't find what you can expect in a hunting farm. The food was really good, price/performance totally fine. For the hotel, I have to take off more stars. The rooms are very small and absolute minimum. The bathroom is really small. If you sit on the toilet, you can drink from the tap. Two people don't even fit into the bathroom. And to be honest, I wonder how something corrupted people fit in at all. At the taps there were ancient lime spots everywhere,...

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Good beer and hot hessian cuisine alone is not enough! The service was too lame, the kitchen too slow. Probably once again a buffet was prepared for a busload of guests so that the 4 restaurant guests had to wait. And the night's rest is over in the guest house at 4 o'clock, when the suppliers welcome the kitchen staff under joyful hell and unload the products in sniffing transport cars from the lifting carriage. The rest will be done by the countless flies in the bedroom.

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The menu at the Jagerhof offers both typical Local Cuisine in very good quality, but also has excellent steaks and lam dishes, all served up in a cosy wood panelled restaurant. The really interesting thing is that the owner is a Master Butcher who makes sausages in house in the old traditional manner, for those who are interested you can also book a course in traditional sausage making (Wurst Seminar).

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We had a Great Dinner at this Place. Been there many years ago and it is as good now then it was then. I can recommend the lamb dishes.

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