Overall Impression A personal touch was in evidence from the moment we arrived at reception at the Five Star Parkhotel Adler in the Black Forest Highlands of Germany. I had not realized how far back its history went until Katja Newman, a vivacious tall woman and the current manager and owner, shared with us that the hotel had been in the same family for 16 generations. Her young son was next in line to inherit the property, she explained as we sat in the hotel lounge listening to live music. From a historic perspective the hotel’s main claim to fame was that Marie Antoinette, the future queen of France, stopped or spent the night there while en route from Austria to France on her way to her new life.

It rained on and off during almost our entire two night stay there, forcing us to spend more time onsite than we had planned. It was a shame because we had to cancel our outdoor excursions and were unable to explore the hotel park or the village of Hinterzarten. On the other hand, if we had to be indoors the Parkhotel Adler was a good place. Three of its four buildings were interconnected, allowing us easy access from the main building to its two restaurants in one building and the spa and fitness area in the other. Plus some of the staff spoke English. I liked our modern and quiet rooms, the hotel’s private park, its luxury amenities, off street parking, and facilities, and would recommend it to friends planning a visit to Hinzerzarten.

Children Yes

Class of Accommodation Five Star hotel

Connectivity There was complimentary high speed WiFi in the room and common areas.

General Manager Katja Newman

Handicapped Access No, due to the architecture of the historical buildings

Length of Stay Two nights

Location It was 27 kilometers from Freiburg, Germany, about 300 kilometer from Frankfurt, Germany, and 120 kilometers from Zurich, Switzerland. The Zurich airport was the nearest convenient international airport we found, although there was heavy rush hour traffic and construction between Zurich and Hinterzarten, which delayed our arrival from our original estimated time.

Managed Hochschwarzwald Hotelbetriebs GmbH

Owned Families of Klaus Trescher and Katja Newman

Pets Allowed Dogs were welcome with advance booking and only in rooms in the main building. Except for the restaurant Wirtshus and Café Diva, pets were not allowed in public areas. Dogs were required to wear leashes when walked, while walking through the park or other areas of the hotel. The property charged guests a 20 euro supplement per night per dog. No other pets were permitted.

Size The three acre property had 56 guestrooms in four buildings and employed between 85 and 90 staff, depending on the season. The hotel owned an adjacent four acre private park with a spa and pool facility as well as an events venue and a playground for children.

Year Opened-Renovated The property, established in 1446, had been in the family for 16 generations. In 2011, the most recent renovation of the rooms and suites took place. In 2013, an outdoor pool was built, and in 2015 the property expanded its informal restaurant Wirtshus by 40 seats.

Lobby and Common Areas Building One, a historic Black Forest style structure established in 1639, had seven rooms in the second level, two restaurants on the ground level, the hotel bar, the breakfast pavilion, and the French Rooms for events of up to 110. Building Two, the Belle Epoque Main Building, was opened in 1910. It housed the front desk and lobby as well as 49 rooms and suites, including special Family Suites and the Presidential Suite. Building Three was home to the 1,500 square meter Spa Pavillon. Building Four housed Diva, a Vienna style coffee shop with a sunny terrace and views of little Adler Lake. The first three buildings were interconnected underground.

The décor was a mix of high-end materials, modern accessories and antique furniture designed to offer a “cosy and feel good atmosphere” reflective of its 570 years of history. The luminous breakfast pavilion had a Tromp l´oeil style ceiling fresco, Building One had low ceilings and an antique style interior.

Bathroom From the bedroom a sliding frosted glass door led to the bathroom. Gray marble tiles covered the floor and walls from floor to ceiling. The commode took up the right corner. A ceramic sink atop a black stone base was next followed by a small glass enclosed shower with handheld and rain shower heads. There was a heated towel rack on the wall facing the shower.

Rooms I stayed in Room 108, 33 square meters in size, with a wide view of the pool area, spa building and gardens through expansive windows. The view was the most salient feature of the room. My travel partner was assigned the 37 square meter Room 321 with a view of the building porte cochere entrance and a small balcony. They were both new looking Classic Double Rooms in excellent repair. They had high ceilings, wall to wall carpeting, pretty and comfortable furnishings and modern bathrooms. Lighting was provided by a chandelier, wall lamps, and reading lights mounted on the headboard.

Room 108 was on the first floor near the end of the hallway. It had an electronic key on the door and double doors at the entrance. It was decorated in cool shades of blue, gray and green. Two twin beds next to each other and set against a tall wood cushioned headboard were sandwiched between matching wood night tables. The room telephone was on one night table. There was a Philips radio alarm clock and iPod dock on the other night table. A Grundig flatscreen television hung on the wall across from the beds. A rectangular narrow living space faced the oversize windows. It was furnished with a glass topped table and cloth armchair on the corner and matching twin armless chairs with a glass topped round table between them in the middle. The end of the space was taken up by a closet with double doors painted white. The closet offered ample shelf and hanging space as well as an electronic safe. Room 321 had similar furnishings and layout.

Food and Restaurants Bernhard König, chef de cuisine, emphasized “creative and seasonal dishes.” He had been at the hotel since 2007. During our stay, we had dinner once at each of the two restaurants, and breakfast twice.

The Marie Antoinette restaurant was in a small historic dining room with low wood ceilings. At dinner, there was a lamp with a shade hanging over our white tablecloth covered table with silverware and a single red rose in a square vase. We sat on armless wood benches with cushions next to a ceramic tile covered stove heater. Soft music played in the background. We were the only non German speaking guests in the dining room. Although the menu was in German with the staff’s assistance we ordered dinner. From our table, we could see the entire dining room and the garden beyond it through the windows. We ordered from a set three course menu. My travel partner had the Vitello with tomato, capers and lemon, Roast beef from the Black Forest Nature Park, and Peach and vanilla dessert. I ordered the Salad variation with pork cheeks, the Sturgeon filet with green asparagus, and the Chocolate raspberry dessert. At the conclusion on the meal, Thomas, our server, invited us to pick a chocolate bite from a selection of: strawberry, praline, yogurt, coconut, and dark chocolate.

The breakfast buffet included cereal, fruit, deli meats, cheeses, juices, hot beverages, chafing dish selections, bread selection, honeycomb, jams, and eggs.

Amenities There were individual size (35 milliliter) plastic bottles of house brand shampoo, body lotion, shower gel, two individual size soap bars, professional style nail file, shower cap, vanity kit (cotton swaps and cotton make-up remover pads), sewing kit, shoe horn, and nightly turn down praline chocolate. There were also branded cotton bathrobes and slippers as well as a wicker basket with spa amenities. In the breakfast room, there were several complimentary German newspapers. On arrival, there was a complimentary small iced pound cake and a bottle of sparkling water in each room.

Facilities There were two restaurants, Marie Antoinette for fine dining and Wirtshus for informal local cuisine; Leo Lounge, the hotel bar with live music at night; event rooms; Café Diva with a terrace; spa in the private park, and an indoor and outdoor playground for children.

Fitness Center and Spa The hotel had a 1,500 square meter spa and a fitness center with 10 Life Fitness machines. The Wellness Area and Hoffmann Beauté & Physiotherapie were in the same building, although they were managed separately. According to our room folders, the Wellness Area was open from 10 a.m. to 9 p.m. and the spa was open from 10 a.m. to 7 p.m. Outside those hours visits were available by appointment only. The building housed Beauty Center, hairdresser, indoor swimming pool, heated outdoor pool, showers, outdoor Jacuzzi, workout room, indoor and outdoor relaxation areas, three saunas and solarium. Access was possible directly from the guestroom level underground and via a stair case from the ground floor so that when it was raining visitors would not get wet or exposed to the cold.

Pool The hotel had a 16 meter by 9 meter indoor pool, and 6.5 meter by 16 meter outdoor pool. Both had a maximum depth of 1.2 meters.

Conference Facilities The hotel had six conference rooms ranging from 35 to 140 square meters. They had wireless internet access (W-LAN).

Other The hotel was a partner in the Nachhaltiger Partnerbetrieb, which sought sustainable tourism development in the Upper Black Forest Region.

Cleanliness Very good

Date of Review June 2016

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Service Our rooms were serviced twice daily. Staff we encountered were friendly and helpful.

Would You Stay There Again? Yes

Overall Impression I knew traveling to the Black Forest Highlands in Germany from Paris, France would be a day long affair, and expected I would be tired when I arrived at the Parkhotel Adler in the early evening. When we first planned our visit I hoped our itinerary would allow time in hotel’s spa facilities, which, except for the outdoor pool and outdoor Jacuzzi, were in a modern glazed pavilion with garden views and underground access from the main building. As the date of our trip neared the weather forecast called for continuous rain and chilly temperatures during our two night stay. It was disappointing that we had to cancel our outdoor activities. On the plus side, it meant I would be able to schedule treatments.

Figuring the spa would be extra busy due to the inclement weather I decided to book spa treatments ahead of my arrival. Because the spa menu was only available in German and seemed rather complex (it was translated to English following my visit), the staff when I called spoke very little English, and treatment days and times were limited, booking treatments was more challenging than I had anticipated. In the end, with the help of an intermediary, I scheduled three generic treatments, a pedicure, a massage, and a facial.

My therapists spoke German and other languages, but no English so we resorted to hand signals and single words to communicate preferences and answer simple questions. It was awkward at first, but the treatments were mostly unaffected and quiet. While the only staff person to speak English during was Roland Hoffmann, the spa manager, the treatments and my overall experience were good. The spa facilities were spotless and quiet and the staff friendly and welcoming. Should I return to the area I would not hesitate to book treatments at the Hoffmann Beauté & Physiotherapie spa again.

General Manager Roland Hoffmann

Handicapped Access The wellness and spa premises were unsuitable for handicapped guests. There was no elevator and it was necessary to climb stairs to reach the pool area.

Location The spa was part of the four hectare private gardens of the Parkhotel Adler in the Black Forest Highlands of Germany.

Managed Hoffmann Beauté & Physiotherapie

Number of Staff Eight

Owned Parkhotel Adler

Size The spa occupied 1,500 square meters, 1,300 square meters inside for the Beauty & Wellness Centre, sauna, solarium, and gym on the ground level, and 200 square meters outside for the indoor and outdoor pools and indoor and outdoor Jacuzzi on the first floor.

Treatment Rooms There were seven treatment rooms: three Flex-rooms for body and facial treatments, one for facial treatments, one couple´s treatment room, one for pedicures, and one room with a whirlpool bath tub. Two of the rooms had showers.

Year Opened-Renovated The Wellness and Spa pavilion structure was built in 1999.

Special Training The spa had certified beauticians, massage specialists and physiotherapists from Germany, China, Russia and Czech Republic. It offered its staff monthly internal training and refresher workshops. Spa staff developed the following treatments: Muscle-Reflexology Treatment by Roland Hoffmann; and Signature Treatment Black Forest Brush Enjoyment.

Staff received third party training in: Ayurveda Treatments (therapists had more than 10 years experience), Detox Treatments, Certified Medical Lymph Treatment, Dr Babor Facial and Body Treatment (external training twice a year), Thalgo Body Treatment (external training twice a year), Chinese Tuina Massage, Foot Reflexology (Hanne Marquardt), The Dorn Method and Breuss Massage, Craniosacral Therapy (therapist had more than 20 years experience), Biodynamic Body Treatment, Lomi Lomi, Polarity, Hot Stones, and Herb Stamp Massage.

Common Areas The spa décor was contemporary with clean lines and designed to emphasize space. It had lots of muted sunlight because of the rainy weather. It was located in the midst of the four hectare private gardens that belonged to the Parkhotel Adler. Except for the outdoor pool and outdoor Jacuzzi facilities were in a modern glazed Pavilion with hotel garden views. The sauna was designed Japanese style.

Food and Restaurants The restaurant offered a limited menu poolside for lunch and beverages throughout the day.

Amenities There was a basket with slippers and bathrobes in my hotel room closet for use at the spa. The spa showers had cleansing foam and soap, according to a spokesperson. By 7 a.m. the spa offered complimentary coffee, tea and fresh croissants. During the day fresh water, tea, fresh fruits and juice were offered to guests on a complimentary basis. I did not see the hot beverages and was offered water during my visit.

Facilities Solarium, sauna with Earth-Fire and Aroma-Soft areas, steam room, mood showers and foot basin as well as a hair dressing salon and a workout room.

Pool The indoor pool was 16 meters by 9 meter large and heated to approximately 28 degrees Celsius. The outdoor pool was also heated and 16 meters by 6.50 meters in size. There were lounge chairs surrounding the indoor pool.

Lockers and Bathrooms In the Dressing Rooms there were 26 lockers, showers and toilets.

Other I was unsure when the spa facilities were open. I was under the impression, based on the information in my room folder, that the spa only opened late in the morning and some facilities like the sauna opened in the afternoon. The official opening hours for the Beauty & Wellness Centre (treatments and information) were daily from 10 a.m. to 7 p.m. Subject to availability, on demand treatments could be booked outside the opening hours with advance notice. The indoor pool and gym were open daily from 7 a.m. until 9 p.m. and the outdoor pool was open daily year round at varying times depending on the season and weather conditions. The sauna was open from 1 p.m. to 9 p.m. In July and August, the sauna might be open later.

Cleanliness Excellent

Date of Review June 2016

Number of Treatments Three

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Treatments Experienced I had a Chinese style massage (similar to a deep tissue, the manager explained), a facial and a pedicure. All three were worth repeating at a future time.

Would You Return? Yes

Overall Impression In a week of travel in the Black Forest Highlands of Germany the Boutique-Hotel Alemannenhof stood out for its outstanding Lake Titisee views, cozy ambiance, warm and efficient service, modern, comfortable and spotless facilities, and good restaurant. The Black Forest oriented breakfast buffet was satisfying and diverse. Lunch and dinner with a lake view, weather permitting, were a blend of modern and traditional recipes, fresh local products and imports, and well prepared dishes.

Named Alemannen for a tribe in Southwest Germany who had in ancient times fought the Romans, the hotel was the labor of love of the local Drubba Family. We admired the patriarch’s emphasis on historic authenticity. He had dedicated much effort to replicating historic details within the boutique property’s roof, front entrance wood door and wood interiors.

We liked our pretty and functional 18 square meter rooms (what they lacked in size they more than made up for in lake views) and common areas, the hotel’s efforts to blend into the lake scenery and reflect the area history, and the restaurant as well as its responsible tourism practices. While the weather was less than cooperative, hampering our ability to explore and spend time on the hotel terraces, we had a most pleasant stay. Should we return to Lake Titisee the Alemannenhof will be first on our list of luxury accommodations

Children Yes

Class of Accommodation Four Star boutique hotel

Connectivity There was complimentary high speed WLAN WiFi although the connection was too slow for Skype calls. Also, Firefox rejected the connection without the use of a VPN (virtual private network) even to common sites such as weather and search engines.

General Manager Thomas Drubba

Handicapped Access Yes, there was one room capable of accommodating handicapped guests.

Length of Stay Two nights

Location In the outskirts of the village of Hinzerzarten on the shore of Lake Titisee in the Black Forest Highlands of Southwest Germany.

Owned and managed Drubba Family

Pets Allowed Yes, dogs were welcome (a 15 euro fee per dog applied).

Size The three story hotel with 21 rooms was built within a 1.5 hectare property and employed 38 staff.

Year Opened-Renovated The property opened March 1983. The most recent renovation was of the main building from 2010 to 2012. The hotel was renovated in three construction phases. All guest rooms were upgraded, the lobby expanded, the reception area redesigned and a bar and outdoor terrace were built.

Lobby and Common Areas The hotel was decorated with an eye toward Black Forest traditions as well as “contemporary aesthetics and urban chic.”

Bathroom The bathroom had ecru color tile on the floor and walls. It was divided into two. At the back, there was a separate commode with a sliding privacy door. The other half had, on the left, a sink atop a faux wood base with a built-in rectangular frameless mirror and see-through glass on either side that allowed me to see across the room to the lake. Below the sink, there was a shelf with a blow dryer and tissue paper. A well lit walk-in shower with glass doors was on the right.

Room We stayed in Rooms 323 and 324, nearly identical 18 square meter nonsmoking Superior-Double rooms. Both had beautiful view south across Lake Titisee. Features included dark wood floors, recessed lights, double curtains for privacy and shade from the sunlight, and quiet and well insulated interiors thanks to large double pane windows.

In the center of each room there were two single beds set against a single oversize wood headboard with built-in night tables and adjustable lamps on each side as well as convenient light controls. Across the room there was a built-in cabinet with a mini bar refrigerator, two drawers, and a desk with a lamp. A Grundig flatscreen television hung on the wall above the drawer space. To one side of the built-in cabinet, occupying the center in front of the windows, there were two red cloth armchairs (that matched the red curtains) with a small round table between them. To sit at the desk I moved one of the armchairs toward the opening. In lieu of a door the closet space had a white cloth cover that slid sideways to conceal or reveal the closet and provide privacy in the bathroom as well.

Food and Restaurants The hotel restaurant, open from 7:30 a.m. to 9:30 p.m., offered indoor and outdoor seating. The terrace looked out toward the lake. The restaurant recommended guests reserve a table in advance. A breakfast buffet emphasizing local products was available from 7:30 a.m. to 10:30 a.m. It had fresh fruit (bananas, green grapes, kiwi), fruit salad, a variety of breads, jams, and honey, deli meats, smoked fish, cheese platter, several types of cereal, and chafing dishes of bacon, eggs, mini sausages.

For lunch, we sat indoors as a wedding party had reserved the entire terrace. Our server brought two types of butter, lard and anisette. There was also homemade passion fruit vinegar, a favorite. My travel partner had Variation of cheese spätzl with Fried onions, a favorite. It was served in two bowls. One portion, in a large bowl, was made with Emmental cheese. Another, in a small bowl, was made with local mountain cheese. I had a lovely Black Forest trout fillet with Lemon butter, Ginger carrots and Sesame potatoes. For dessert we tried a Schwarzwald Waffle made with cooked cherries.

In the late afternoon we had aperitifs on the upstairs terrace next to the Bar to once more soak in the pretty lake views. Following a local’s recommendation, I tried the house cocktail made with champagne and cucumbers and it instantly became a favorite. For dinner, we sat on the terrace, enjoying the view while the last of the daylight lit up the lake. My travel partner had a Rump steak of Hereford beef with fried cauliflower, potato and wild garlic puree. I ordered the Breaded pork schnitzel with Warm potato salad (which the menu indicated had preservatives, phosphate and antioxidants as per German law). Once again, we had a Schwarzwald Waffle. We liked that the restaurant served free range chicken, meat from cows that roamed in the meadows, and local trout and that the ingredients for the restaurant were “fresh, local, carefully treated and lovingly chosen,” according to the hotel manager. Our meals were abundant and satisfying.

Facilities Lobby bar and terrace with lake view, indoor plunge pool, spa room, infra-red cabin, outdoor Seelounge sundeck, and restaurant.

Fitness Center and Spa Although wellness treatments were listed in the room materials, no treatments were available in the 25 square meter facility during our stay.

Pool A sauna and an indoor pool were open from 8 a.m. until 10 p.m. The pool was 4 meters by 8 meters large and 1.30 meters deep. There were some lounge chairs by the pool and additional ones on the lawn.

Amenities House brand cotton pads and swabs, nail file, shower cap, and individual size (15 grams) Pure Herbs soap. There were also French Payot shampoo and body milk in 25 milliliter plastic tubes. When we left they gifted us bottles of house brand herb flavored olive oil and passion fruit vinegar, which we had sampled at the restaurant. In the room, there was complimentary bottled water, a mini bar refrigerator, umbrellas, cotton bathrobes, slippers, front LED lit make-up mirror, electronic safe (my room did not have one, but my travel partner’s did). On request there were pillow choices. There were German newspapers in the lobby and in the dining room at breakfast. It was possible to borrow an iPad from reception for onsite use. According to our room folder, there was room service (a minimum 5 euro service charge applied) from midday until 9:30 p.m., a sewing service for guests, and complimentary shuttle service within 2 kilometers from the hotel. Guests who stayed two nights or longer received a Konus –Karte Hochschwarzwald card (mentioned in Other as well) valid for complimentary rides on designated buses, trains and boats and admission to regional attractions. Guests also had complimentary access to a house rowboat and could rent an electric car, BMWi3, for local use.

Conference Facilities The hotel had a 30 square meter meeting room with capacity for 10 people.

Other Responsible and green tourism efforts included waste separation, food leftovers sent to a biogas plant, electricity sourced from regional power generation, and use of high power efficiency such as LED lights.

It was possible to check in beginning at 3 p.m. and check out was at 11 a.m. There was a staff person at reception from 6 a.m. until 10 p.m. Guests out later than that had to take their room key with them to enter on their return.

Since we stayed two nights were received a Hochschwarzwald Card also known as a Red Card, which provided complimentary admission to 70 regional attractions. It had to be returned to reception on departure. Because it rained during a large part of our stay we were unable to take advantage of our card benefits.

The hotel offered same day laundry (washing and ironing) service. We appreciated the service in particular because it was the only one of four hotels we stayed at during our Black Forest Highlands trip which offered same day laundry service. The bar opened at 5 p.m. Hotel guests could take advantage of the hotel’s private landing dock and complimentary transfers to and front the village of Titisee aboard its two boats. Although the hotel preferred payment via debit card it welcome major credit cards.

Cleanliness Excellent

Date of Review June 2016

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Would You Stay There Again? Yes

Overall Impression We much enjoyed our brief stay at the Hotel Bareiss, a family owned and managed resort with an emphasis on quality and being one of the best resort properties in Europe. From our arrival on a quiet late winter day we discovered an exceptional property.

Staff members, some of whom spoke English and French in addition to their native German, were friendly and helpful wherever we encountered them on the Bareiss grounds. One morning on our way back to our rooms, we ran into a young man from the staff in the elevator. He was on his way to deliver cookies and chocolates to the guest rooms on our floor and I commented on the chocolates on the plate he was carrying. He asked if I liked them and I said the chocolate covered pretzel shaped cookies were my favorite. He said he would remember that. I forgot about the encounter until to my surprise when I returned to my suite after it was serviced that day I discovered my petit four plate had a healthy supply of those cookies. He had remembered and found out what room I was in!

Good food was a recurring theme at this Black Forest property. We looked forward to every opportunity to sample items from the Bareiss kitchen. Every meal and snack we sampled was outstanding; from the enormous and diverse breakfast buffet to late afternoon German cakes at the hiking hut, and lunch or dinner at Dorfstube, a cozy regional cuisine restaurant near the main entrance. We especially savored the tasting menu at the Bareiss Restaurant, the hotel’s much lauded and highly rated gourmet venue.

Beyond the service and meals the Bareiss facilities were extensive and handsome, and impossible to fully explore during our brief stay. My one bedroom suite was spacious and came complete with a striking Black Forest view and the kind of small details that make guests return. I especially appreciated the staff’s thoughtfulness, remembering drinks, offering suggestions, as well as the fresh flowers in my suite and around the common areas. We would welcome an opportunity to return to this charming and well run foodie hotel.

Class Of Accommodation Luxury resort

Connectivity There was WiFi in the room and common areas. We were able to connect immediately and had excellent and uninterrupted use of the connection during our two-night stay.

General Manager Vera Haueisen

Handicapped Access Although handicapped guests were welcome there were no special room or features to accommodate guests with special needs.

Length Of Stay Two nights

Location In the Black Forest municipality of Baiersbronn-Mitteltal about two and half hours drive from Frankfurt.

Owned and managed Hermann Bareiss and family

Pets Allowed Guest pets were welcome with prior arrangement and provided they bring their own dog basket. They were barred from the restaurants, sports facilities and day rooms. The price per day (without food) was € 18,50 .

Size The property, 10,000 square meters large, employed 250 staff and could accommodate up to 240 guests in 99 rooms and 230 beds.

Year Opened-Renovated Hermine Bareiss opened the hotel in 1951 by under the name Kurhotel Mitteltal. Her son, the current owner, has operated the hotel since 1973.

Lobby And Common Areas The décor was Light and Elegant Country House style. The owner was responsible for the décor.

Bathroom A small rectangular water closet with a mirror on the outside of the door was near the entrance. It housed a small sink, bidet and toilet. Further inside the room there was a separate area with twin sinks, a round glass shower and an extra large round bath tub with a skylight in the center. Added touches included three types of spray option in the shower: rain, waist height and hand held; and an electric magnifying cosmetic mirror. In the light filled room, the walls were tiled with large white marble and the floors with black marble.

Rooms Our rooms, only a few doors apart down an indoor hallway, though different in size had similar décor and location within the hotel. My 85 square meter penthouse suite (number 104) and the second room (number 108) were elegant and warm.

At the door to the rooms there was a doorbell to announce visitors. Beyond the door to my suite there was an entrance hall. To the right of the entrance there was a water closet and to the left there was a door to the neighboring room that was locked during my stay. The interior of the spacious mountain facing suite was sunlit and decorated in shades of burgundy red, pale green and gold. It was divided into three main areas, a living and dining area, a sleeping area, and a balcony terrace as wide as the room. Both areas had floor to ceiling glass windows to take advantage of a striking mountain view, and doors with direct access to the balcony. The temperature was controlled via a wall thermostats, one in the living area and another in the bedroom, that adjusted the ambient temperature of the centrally heated and chilled rooms. The carpeting was burgundy with small square accents. The walls were eggshell color with red and green accents on the ceiling. The furniture and wood door and window frames were green. There were original framed watercolors on the walls of the suite.

Past the entry hallway, there was a wider area with several doors. One door led to a bathroom and the next to a walk-in closet with shelves, hanging space and an electronic safe. A third led to the sleeping room and the fourth was to the living and dining area of the suite. The center of the bedroom was taken up by two single beds set together to form a larger double bed set against a wood headboard and sandwiched between matching glass night tables. There was a phone on one of the tables. The mattresses had individual adjustable electric controls allowing me to lift the upper or lower half of the bed for my comfort. The entire right corner of the room was taken up by a closet with three sections, providing additional shelves and hanging space. Two doors opened from the bedroom onto the living area and closed at night and for privacy. Across from the bed there was a remote controlled Loewe flat screen television on a stand. Past the bed there was an armchair, small glass top table and upright lamp.

The entrance to the living area was through a glass and wood door and adjacent glass and wood window. To the left of the door there was a built-in cushioned seating area with a glass top rectangular table and two matching armchairs with seating for five or six people. A flower arrangement, fruit bowl, petit four plate and a plate and napkin were on the table. Just past the table there was a credenza with a telephone and a folder containing hotel information in three languages (German, French and English). In the bottom there was a mini refrigerator stocked with beverages. Next to the refrigerator there was a second space with additional small bottles and a can of nuts. A short step led to a living area with a two-seat sofa, two armchairs, a round coffee table and across the room there was an entertainment center with a second Loewe television, and a set of Onkyo radio and CD/DVD player with speakers. There were recessed lights with dimmer controls. The wide balcony had a small garden, a couple of plastic chairs and a wonderful view of the mountain. It was divided by plants from neighboring balconies, allowing some privacy and quiet. Had it been warmer I would have spent much time enjoying the balcony.

Food And Restaurants The large property had several restaurants. The Kaminstube was a 35-seat country-style restaurant, under the direction of maitre d´hôtel Heinz Braun, serving European specialities and classical dishes and Baden and Alsacian wines. The Dorfstuben offered regional dishes and original 19th century rustic décor. For gourmet dining we visited the Restaurant Bareiss. We also enjoyed dinner to the sounds of a local duo of musicians at the Dorfstuben.

Amenities The room had direct-dial telephones, remote-control radio and TV, clock radio, minibar, safe, living room with comfortable sofa and chairs, desk, shoehorn, extra blankets and laundry bag. The balcony had sun chairs. There were stereo and VCR, a walk-in closet, doors and windows that open and close automatically, air conditioning, air flow regulator and light dimmers. The bathroom had a hair dryer, weight scale, bathrobes, extra telephone and a mirror for makeup or shaving.

Facilities In addition to the house restaurant for prepaid meals, the large property had several a la carte restaurants: Kaminstube Dorfstuben and Restaurant Bareiss. There was also a bar and a pool restaurant.

There was a men’s and ladies hairstyling salon, a beauty salon with Sisley Paris, Gertraud Gruber and Thalgo cosmetics, a spa with Ayurveda treatments, fitness studio, tennis court, two indoor and one outdoor pools, a pond, a wading pool for small children, three saunas (Finnish, Bio, Irish-Roman, two solariums and a sanarium with a relaxation room. There was a shopping area with a high fashion and housewares boutique, fine jewelery, a walk-in wine cellar. There was also a library.

On a separate property there was a lovingly restored historic building where the hotel held special events, Der Morlokhof. On a hiking trail near the hotel we visited Sattelei, a cottage owned by the municipality of Baiersbronn and operated by the Hotel Bareiss where hikers could enjoy refreshments, hot beverages and Black Forest pastries.

Pool There was an indoor freshwater pool kept at 28 Celsius about 6 meters by 16 meters large with a depth between 1.20 meters and 1.40 meters. The freshwater open air pool was closed while we were there. It is 8 meters by 18 meters and the same depth as the indoor pool. There was also an indoor seawater pool heated to 32 Celsius, an indoor whirlpool heated to 36 Celsius, and two outdoor whirlpools (closed while we were there).

Other The Freizeit-Verlag Landsberg, a publishing house specializing in leisure and hospitality, awarded The Hotel Bareiss the 2007 Wellness Aphrodite in the Wellness Cuisine category. In 2008, the spa was recognized with the Relais & Châteaux Spa Trophy. The Hotel Bareiss was chosen one of the in the 100 best hotels in Europe in the February issue of GEOSaison , and among the ten best European wellness hotels within its category.

Cleanliness Excellent

Date Of Review April 2009

Reviewers Article by Elena del Valle

Photos by Gary Cox

Would You Stay There Again? Yes

Overall Impression Arriving at the Bareiss Restaurant at the tail end of a two-week visit of Southwestern Germany where we had been repeatedly surprised with the quality and refinement of the restaurants, we had high expectations of this establishment. We were delighted to find the restaurant met and surpassed them with room to spare.

We thoroughly enjoyed our visit to the small restaurant tucked discretely within the outstanding Bareiss complex. The elegant royal blue décor and window framed dining room looked handsome and welcoming in the partly sunny winter light. Our corner table in the rear of the dining room afforded us a splendid view of the entire area and privacy at the same time.

Staff, led by Restaurant Manager Thomas Brandt, were cordial and service oriented. Chef Claus-Peter Lumpp selected a surprise tasting menu and delighted us with all his choices. Jürgen Fendt, the talented sommelier, matched the dishes with well suited wines to make the meal a complete success. Bareiss Restaurant will be a must stop anytime we’re in the area.

About The Executive Chef Born in 1964, Claus-Peter Lumpp apprenticed at the Kurhotel Mitteltal (later Hotel Bareiss) and worked in the military and at a variety of European establishments, including the Val d´Or in Guldenthal, before returning to the Kurhotel Mitteltal in 1987. He also worked under Chef Alain Ducasse at Louis XVI restaurant in Monaco.

He also worked as saucier with Günter Scherrer at Restaurant Victorian in Düsseldorf; earned a diploma of head chef as chef of the restaurant at Kaminstube; worked at Petermanns Kunststuben in Zurich, at Tantris with Heinz Winklers and Eckart Witzigmann. He worked with André Jaeger at Rheinhotel Fischerzunft in Switzerland; and with Ezio Santin at Antica Osteria del Ponte in Lugagnano. In the spring of 1992 he took over the kitchen at Restaurant Bareiss.

Executive Chef Claus-Peter Lumpp

Handicapped Access There was no handicapped access.

Head Sommelier Jürgen Fendt, a native of Aschaffenburg, Bavaria received training as a restaurant manager at the Hotel Goldener Hirsch between 1984 and 1987. After that he worked as Commis de rang at Ausbildungsbetrieb, siehe oben and later at the Hotel Colombi Freiburg im Breisgau. He worked as Grundwehrdienst in the military and at as chef de rang at Landgasthaus Krone Schlier bei Ravensburg. He worked as sommelier at Restaurant Zum Alten Fischertor, Augsburg; Restaurant Die Ente vom Lehel im Hotel Nassauer Hof in Wiesbaden; Restaurant Sonnora in Dreis / Südeifel; Hotel Deidesheimer Hof und Restaurant Schwarzer Hahn

Deidesheim; and as restaurant manager at Hotel Burg Wernberg in Wernberg-Köblitz before taking the job of head sommelier at Bareiss Restaurant.

Location Within Bareiss complex in the town of Baiersbronn in the German Black Forest.

Opened-Renovated The restaurant opened in 1983. It was redecorated in 2008.

Owned And Managed Hermann Bareiss

Pastry Chef Stefan Leitner who won sixth place in the Der Feinschmecker Best Pastry Chefs 2008/2009 rankings.

Restaurant Managers Thomas Brandt and Jürgen Fendt

Size The 70 square meter restaurant had a staff of 15 (six service and nine kitchen staff) and could accommodate up to 32 guests.

Type Of Restaurant Gourmet

DÉCor-Ambiance The newly redone restaurant was decorated in a Louis XVI style. The ceiling and walls had wood, the carpeting and chairs were royal blue. There was a large flower arrangement in the center of the dining room. Christophle silverware and Laligne knives added sophistication to the table.

Cellars Wine And Alcoholic Beverage Selection The restaurant had more than 1,000 labels of wines and spirits available; of those 220 of them were available in half-bottles. There were also 70 different champagnes and 65 digestives. The restaurant’s humidor stocked 20 brands of cigars.

Special Menus There was a six course menu for 148 euros and an eight course menu for 170 euros.

Meal To prepare for our surprise four course tasting menu we had some Diel German sparling wine which was laced with hints of wood and coin. To accompany our bubbly wine the staff brought us four bite size morsels: tuna tartar, guinea fowl, king fish sushi with beet juice rice, and ravioli of cheek of veal. We were sampling the second of those when our young servers brought a salmon cauliflower combo in a spoon. Next there were amouse bouche of young ox followed by monk fish and octopus. Bread choices included: baguette, sour dough, saffron, wheat, parsley and milk.

That’s when the serious food began arriving: Bretonischer Hummer mit Spargel und Curstacémousse , German for fabulous Brittany lobster; and Kreation von Gansestofleber mit Ananas und Estragon , an extraordinary foie gras dish made with pineapples and tarragon. The next courses were pigeon and langoustines: Cassolette vom Bresse Taubchen mit Risotto, Madierasauce und Truffelglace, pigeon with risotto in a sweet Madeira wine sauce. It was accompanied by a finger bowl in case we used our fingers to taste the pigeon leg. And the langoustine dish was Sautierete Langostinos au leicht geaucherter Paprikasauce mit La Ratte Kartoffein und Aioli.

There was also, Dreierlei vom Milchkalb mit Morcheln, Spargel und Leichter Sherrysauce, a savory veal with morel mushrooms in a sherry sauce; and Bretonischer Steinbutt auf Aristchoken und Feves mit gratiniertem Ochsenmark und gefullter Steinbuttbrandade , turbot with bone marrow in a Mediterranean style wine sauce.

Desserts were equally ambitious and just as rewarding to the palate: Cube von Vollmilchschokolade und Karamell mit Banane , a chocolate mousse with a crunchy caramel center served with caramelized banana and ice cream; and Variation von Rhabarber und Mascarpone , a rhubarb dessert with mascarpone. After dessert we had a cappuccino and a green tea. My green tea was prepared in contraption set next to our table consisting of a glass tea pot held over an open flame. The hot beverages were accompanied by mousse towers with salt caramel and an ice cream with pistachio garnish (a favorite) as well as a selection of bite size candies from a cart. We tried the sesame tuiles , marshmallow, chocolate and caramel tarts. All were excellent.

We relied on the wine expert to select wines to match our meal and asked that he emphasize local and German wines whenever possible. He selected: 2007 Luhrer Kronenbuhl Chardonnay Sputtese trocken Weingut des Stadt Luhr, 2007 Schelinger Kirchberg Grauburgunder RS trocken Weingut Schatele Backen, 2006 Pinot noir U and U Hand Jurgen vonder Mark Baden, and 2005 Fellbacher Lammler Riesling Barenanslese WeingutSchnoutmann Warttemberg for the menu that started with Brittany lobster; and 2005 Schweiches Annaberg Riesling Beernanslese Weingut Heinz Schmitt Mosel, 2007 Sauvigon blanc trocken Cuvée S Weingut Aldinger Wurttemberg, 2003 Grauburgunder trocken Hades Weingut Drautz-Able Wurttemberg and 2004 Latinia Santadi from Sardinia.

Other The Bareiss Restaurant was ranked among the top restaurants in the following 2009 guides: Aral Schlemmer Atlas, Der Feinschmecker, Der große Restaurant & Hotel Guide , Gault-Millau, Michelin Guide and Varta Guide .

Date Of Review April 2009

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff were attentive and service oriented, translating to English and sharing explanations on our dishes whenever possible. In addition to the restaurant manager and sommelier, we were looked after by Stephanie Bosch, assistant restaurant manager, Dominik Benz, Michael Köhle and Philip Reusch. The restaurant received the 2008/2009 fourth place award for service team from Der Feinschmecker .

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression An hour long drive from the Frankfurt Airport led us down highway and country roads to the BollAnt´s im Park Romantik Hotel and Vital Spa on the edge of Bad Sobernheim. Between the few words of German we knew and the reception desk staff person’s English we were able to check in with relative ease. After a short wait in the adjacent bar while our room was readied (we arrived in the early afternoon) we settled into a centrally located comfortable room.

One of the characteristics we liked about the centenarian property was the quiet and serene ambiance. Although the family friendly property welcomed children of all ages, we only saw adults, mostly couples, during our late winter visit. Even though it was close to full while we were there the only time we became aware of other guests that was at meal times and at the very popular spa.

We appreciated the family owned and managed property’s friendly and helpful staff, the ample and handsome spa facilities, our modern room with a view of the central courtyard and the property’s gourmet orientation including a well stocked breakfast buffet as well as three on site restaurants offering vegetarian, gluten free and gourmet dining options. We especially enjoyed Passione Rossa, the gourmet restaurant and Hermannshof, its more informal neighbor. The hotel will be on our short list of options for a relaxing get away the next time we are in the area.

Connectivity There was high speed W-LAN wireless connection in our room (15 euros for 24 hours, 15 euros for three hours and 5 euros for one hour). It was necessary to purchase the online time in 24 hour increments by going to reception. When the time expired it was necessary to open a new account by going back to reception. There were two computers in the cafe and bar area with Internet access for guest use.

General Manager s Jan Bolland and Janine Bolland-Georg

Handicapped Access The facilities were not enabled for disabled guests.

Length Of Stay Two nights

Location In the village of Bad Sobernheim, part of the Rhineland-Palatinatem state in the Nahe wine region.

Owned And Managed Jan Bolland and Janine Bolland-Georg

Pets Allowed The hotel welcomed pets with their owners ( 12.50 € per night supplement)

Size There were 65 guest rooms for a maximum of 130 guests in the 60,000 square meter property. Ninety-eight staff were employed at the hotel.

Year Opened-Renovated The hotel first opened in 1907. The most recent renovation, of all the rooms, took place in 2008.

Lobby And Common Areas The decorative style was a mixture of classical elements and modern design. The work of a local artist hung on the walls of our building and was available for purchase.

Bathroom The white colored bathroom had a sink with a mirror above it, a stand alone bathtub with Jacuzzi jets with chromatic settings and a hand held shower head, a toilet, and a separate shower with glass doors. The towels, a bath, hand and wash cloth for each of us, hung on a heated towel rack. Toiletries were set on both sides of the sink.

Room Our Romantik Comfort 30 square meter room (Number 124 adjacent to the spa building) was the first room on the right as we entered the building. A card activated door led to a foyer, with wood laminate flooring, where we had to insert the card key to activate the lights.

Beyond the foyer was the bathroom; to the left of the foyer was the sleeping area and to the right there was a walk in closet. The bedroom had apricot color shaggy carpeting and eggshell color walls. The center of the room was occupied by a bed for two made of two single mattresses set together against a single beige headboard.

Night tables, each with a reading lamp and one with a rust colored large decorative vase, framed the bed. Across from the bed there was a brown leather sofa with two cushions, two wood stools, an upright lamp and a Gundrig CD player on a wicker table.

The central feature of the room was a set of three large windows facing the main courtyard of the property. The part of the building they were in was rounded and jutted at a slight angle from the building, enhancing our view. Each window had a privacy screen for daytime use which allowed us to see the courtyard without allowing people walking by to see inside our room. In the evening, there was a heavy curtain that provided privacy and kept out the morning light. There was a desk against the center window. On it there was a Avaya phone, a lamp and hotel brochures. In the center drawer there was a blow drier and a electric outlet where I was able to connect my computer. Against the opposite wall there was a credenza with drawer space, a mini bar including a miniature refrigerator, a lamp, and DVD player. A remote controlled Daewood HDMI flat screen television hung on the wall above the credenza. The furniture in the room was made of blonde wood laminate with black strips.

Food And Restaurants We enjoyed a five course dinner at Passione Rossa, the property’s gourmet restaurant, and also dined at Hermannshof. Both meals, prepared by the same staff in the same kitchen, were excellent. For breakfast we ate at the large and well supplied buffet breakfast that included juices, fresh fruits, yogurt and cereals, bubbly, excellent salmon and smoked fish, a variety of cold cuts and cheeses (a favorite), pre-made pancakes, scrambled eggs, sausage and bacon, a variety of crackers and breads, jams and honey.

At the Hermannshof restaurant we had a lovely Mediterranean “light German” meal. The dining room itself was adjacent to the gourmet restaurant dining room and similar in design and style. They shared a common reception area and some staff. The small room, a former potato storage shed, was rustic yet warm and inviting. We sat on cushioned wicker chairs at a rustic wood table for four. It was set with bright yellow runners and attractive dinnerware. We began with a secco, a local sparkling wine, for an aperitif. Friendly wait staff members looked after us kindly. They brought delicious parma ham to accompany our bubbly as well as three types of bread. Our three-course comfort food meal (they provided us with a menu in English) consisted of Tuna in a crispy coat with seasonal leaf salad and orange -Pommery dressing; Sliced veal and beef in cream with leek vegetables and “Rosti;” and Panna Cotta with exotic fruit ragout and homemade sherbert.

Amenities We found a spa kit in our closet with two cotton bathrobes, slippers and a spa towel for each. In the bathroom, there was Hydro shampoo in squeeze plastic containers that hung on the wall of the shower and by the sink. There were also cotton swabs, a nail file and cosmetic cotton pads. There was an electronic safe and complimentary bottled water.

Facilities There were three restaurants, Passione Rossa, Hermannshof and Villa. The Villa restaurant offered Buchinger therapy (fastening cures). There was also a bar and a Medical Spa. It was also possible during the warmer months to take advantage of the outdoor areas of the property, sit in riverside by the Nahe River and the spa rooftop with a view to the vineyards.

Fitness Center And Spa The Bollant Spa had a 40 square meter fitness center with seven machines and a 2,000 square meter spa with saunas, steam bath, hot pool (outside and heated to 37 degrees Celsius), mini roof top pool (outside and heated to 34 degrees Celsius), indoor swimming pool (heated to 28 degrees Celsius), spa bistro, meditation room, cocoon lounge, silent rooms with open fire, aquarium and water beds, gym and mud bath. There was a homeopathic doctor at the Medical Spa which offered Traditional Chinese Medicine treatments as well as Felke, Buchinger, Kneipp, fastening and detoxing therapies.

Pool The pool was 8 by 3,73 meters and 1. 35 meters deep.

Conference Facilities There were three meeting rooms for 2 to 200 persons, ranging in size between 39 and 186 square meters.

Other The hotel used photovoltaic cells for energy and 100 percent wood pellets for heating.

Cleanliness Excellent

Date Of Review March 2009

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff were warm and friendly. Our room was serviced once daily.

Would You Stay There Again? Yes

Overall Impression Sandwiched between a hill and a river the Spa Bollant’s position made Feng Shui enthusiast happy, according to Nicole Prass-Anton, the spa manager. The understated reception belied the spa’s spacious facilities. Once inside, we discovered a variety of rooms, decorated oriental style, that filled the various floors of the modern building. Although it was located in a village at least an hour’s drive from a major city, the spa was sold out during our Monday afternoon visit in late winter.

Many visitors came for the well known Curative Mud Therapy and the newly developed grape seed oil treatments. Others were attracted to the detoxification program supervised by the spa’s homeopathic physician. For those in search of more common options, the spa housed multiple treatment rooms, sauna, Rasul steam room, and a cafe.

During our two-day stay at the hotel and spa property, my husband and I visited the facilities and sampled its signature treatments. We had a self administered mud treatment and a grape seed oil treatment each. We liked the handsome family owned spa for its spacious and modern facilities, friendly staff and varied treatment options.

General Manager Nicole Prass-Anton

Handicapped Access The facilities were not enabled for disabled guests.

Location In the village of Bad Sobernheim about one hour’s drive from Frankfurt, Germany

Owned-Managed Jan Bolland and Janine Bolland-Georg

Size The spa had 17 treatment rooms and two suites in 2,000 square meters of space, and employed 40 staff.

Special Training Staff had German massage or physiotherapy certification. The in house vinotherapy treatments were taught by the spa manager. For other treatments such as Ayurveda therapy and Shiatsu staff were certified in Germany or Asia.

Year Opened-Renovated The spa opened in 2007.

Common Areas The spa occupied a multiple story building and was connected via an indoor hallway to one of the hotel’s buildings, providing convenient access to guests, like us, from their rooms. This meant we could comfortably don the bathrobes and slippers provided in our room spa kit and walk a few steps to use the facilities and for treatments. I especially appreciated the convenience and warmth of this option during our late March visit when outdoor temperatures were chilly.

Food And Restaurants There was a cafe within the spa where we had tea and coffee the day of our treatments.

Amenities In our hotel room there was a spa kit with two cotton bathrobes, slippers and a spa towel for each.

Facilities The Bollant Spa had a 40 square meter fitness center with seven machines. The 2,000 square meter spa housed saunas, steam bath, hot pool (outside and heated to 37 degrees Celsius), mini roof top pool (outside and heated to 34 degrees Celsius), indoor swimming pool (heated to 28 degrees Celsius), spa bistro, meditation room, cocoon lounge, silent rooms with open fire, aquarium and water beds, gym and mud bath.

Pool The pool was 8 by 3.73 meters and 1. 35 meters deep.

Lockers And Bathrooms There were 60 coed lockers in a common area shared by men and women guests.

Other Lockers and treatment sessions were coed, including those that required nudity. For example, the mud treatment was in a mixed group setting with men and women, all fully undressed, who self applied mud and shared a steam room and shower area.

There was an onsite homeopathic doctor at the Medical Spa which offered Traditional Chinese Medicine treatments as well as Buchinger, Kneipp, acupuncture, gluten free diet options, kinesiology, Felke, anti-aging, fastening and detoxing therapies.

Cleanliness Excellent

Date Of Review March 2009

Number Of Treatments We had two treatments with a therapist and two self applied mud treatments.

Reviewers Article by Elena del Valle

Photos by Gary Cox

Would You Return? Yes

Treatments Experienced We had a 20-minute Curative Mud Therapy each. My husband had a 45-minute Full body grape seed oil back and shoulders massage and I had a 20-minute Grape seed butter mask moisturizing treatment. My treatment took place in an area separate from the main spa building. The lotion the therapist applied was made from natural balm from Shea butter and grape seed oil to smooth and nourish the skin. A high percent of allantoin was included to refill and moisturize the skin. It was recommended for dry, sensitive and mature skin.

The mud used in the treatments, believed to have healing powers and aid the stimulation of blood circulation, and stop aches and inflammations, was mined from a near-by mud reserve and processed by hand on the property. We had an opportunity to see the raw material brought in wheelbarrows to be processed by spa staff. The mud treatment we had was self applied within a coed steam room. After a few minutes in the steam room we each applied the mud on our bodies. After 20 minutes Edith Theiss (who performed my grape seed oil moisturizing treatment) turned on the cold shower heads inside the steam room. Once we had rinsed off the mud we dried ourselves, applied moisturizing grape seed oil to counter the drying effect of the mud on our skin and went in search of a place to relax. We had some time to relax in between treatments so we searched for a quiet corner to call our own. Upstairs, all the loungers and waterbeds were taken so we had a cup of tea each in the spa bistro and headed back to our room.

Overall Impression A young and enthusiastic chef whose love for and ability with fish and seafood were evident made this restaurant stand out. Our romantic window side table faced Lake Constance, allowing us a sunset view of the lake and, in the distance, the lights of nearby towns across the lake in Switzerland. A single white rose in full bloom and a tall white candle were the sole adornments on our round table, allowing us to focus our attention on the parade of pretty dishes and handsome dinnerware the staff served us. Small touches like a moist towel to cleanse our hands before beginning the meal, a diversity of pre and post meal palate teasers and the staff’s enthusiastic attitude enhanced our dinner experience.

From the finger food at the beginning to the post dessert tiny bites every item of our four-course Fish Menu was perfectly prepared, delicious and a great value. Although we had originally thought to try the eight-course Tasting Menu, on the confident recommendation of restaurant manager we switched to the Fish Menu that included Rouget with caviar, a delectable langoustine dish, and halibut with cauliflower, and were delighted with it. Congratulations to Executive Chef Markus Philippi and the team at Casala for an excellent meal. We look forward to revisiting this tiny gem in the south of Germany.

About The Executive Chef He was born in Bensheim, Germany in 1979. Prior to joining Casala and the Residenz Hotel, Markus Philippi worked at Gasthaus zum Schwanen in Lorsch, Hotel Restaurant Silberberg and Hotel Traube Tonbach in Baiersbronn, Luftwaffenausbildungsregiment III in Germersheim, Bundeswehrbetreuungsverein in Canada, Hotel Vier Jahreszeiten, Restaurant Haerlin in Hamburg, Restaurant Schwarzwaldstube with Harald Wohlfahrt in Baiersbronn, Restaurant Wielandshöhe with Vincent Klink in Stuttgart, and Restaurant Vila Joya with Dieter Koschina in Galé, Portugal.

Executive Chef Markus Philippi

Handicapped Access There was a handicapped friendly entrance and an elevator.

Location Within the Romantik Hotel Residenz am See in the village of Meersburg in southern Germany

Manager And Sommelier Jens Leutelt held both jobs. His experience included work at Hotel Schloss Vellberg, Panoramahotel in Waldenburg, Altes Amtshaus in Ailringen, and im Sudhaus an der Kunsthalle Würth.

Opened-Renovated The most recent renovation took place in 2002

Owned and managed Manfred Lang, a chef and pastry chef in his own right, owned and managed the hotel. He had experience in German and foreign properties including Switzerland, Kenya, and Hong Kong.

Pastry Chef Alexandra Lang was born in Villingen in Schwenningen, Germany. In addition to her work at Casala she had experience at Wald & Schlosshotel Friedrichsruhe, Zweiflingen; Restaurant Jöhri´s Talvo, St. Moritz in Switzerland; Restaurant Wielandshöhe, Stuttgart-Degerloch; Traube Tonbach Restaurant Schwarzwaldstube, Baiersbronn; and Capella Schloßhotel Velden, Restaurant Schloßstern, Velden in Austria.

Size The dining room occupied 50 square meters and had space for up to 20 guests. A manager, two waitresses and five apprentices shared their time with the more informal hotel restaurant next door.

Type Of Restaurant A gourmet restaurant serving Mediterranean, modern European, fish and seafood dishes.

DÉCor-Ambiance The design style was Mediterranean “friendly” with marble floors, flowers, oil paintings, large mirrors and modern sculpture accents. The uncluttered dining room faced Lake Constance and at night we could see the lights of villages and towns across the water. In addition to a single white flower in the center, a khaki table cloth, Wilkens silver silverware, handsome dinnerware and glassware, and comfortable leather armchairs made our table complete.

Cellars Wine And Alcoholic Beverage Selection The restaurant had 300 types of wine, approximately 150 whites and 150 reds with a large selection of Lake Constance regional wines as well as some international selections from Spain, Austria, Australia, and France. There were also whiskies, cognacs and regional after dinner drinks.

Special Menus There was a four course Fish Menu for 75 euros, a three course Fish Menu for 62 euros, an eight course Tasting Menu for 130 euros and a five course Tasting Menu for 95 euros.

Meal On the restaurant manager’s recommendation we selected the Casala Fish Menu in lieu of the longer Tasting Menu and were delighted. We had a glass each of non vintage Ruinart champagne accompanied by a handful of palate teasers: candied nuts, curried popcorn, black sausage tart (a favorite), and cumin flavored breadsticks, vegetable ice cream cones, passionfruit marshmallow, and cotton candy with Asian spices. Soon a delicious medley of cucumbers and salmon “caneloni” followed by breaded frog legs with garlic puree and tomato base arrived. We had a choice of four types of bread with olive oil or butter; and could add one of four seasonings (black salt, chili, salt flakes and pepper) to our dishes from a tray a server left at our table.

The Fishmenu consisted of Roasted red mullet with Osietra caviar, Scampi manteled with kataifi – dugh On salad of asia noodles. That alone would have been worth a drive. The langoustines were perfectly prepared, having barely grazed the skillet, and served with a light ginger sauce. They were wrapped in kataifi dough, a form of shredded phyllo dough, and the salad was joyously light. There was also Atlantic halibut with macadamia nut and cauliflower, and Curd cheese ginger soufflé with rhubarb.

We relied on Jens Leutelt to assist us with the wine selection and asked to sample local wines whenever possible. He obliged us and even included one from a winery that was 2 kilometers away from the restaurant. Dinner was served with the following wines: 2007 Meersburger Sängerhalde, Chardonnay and Grauburgunder, Weingut Aufricht, and Baden / Bodensee.

Date Of Review March 2009

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff were attentive and customer oriented. We were well served during the entire meal and lacked nothing even though the restaurant was full.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression Passione Rossa, a small family owned restaurant set in a former potato storage shed within the Romantik Hotel BollAnt’s im Park near Frankfurt, was a gourmet surprise. The first hint of the pleasant and tasty meal that awaited us was the friendly welcome we received on our arrival at the restaurant on a quiet winter Sunday.

The refined and delicate dishes we were served contrasted with the old farm setting. Every course was well prepared and presented prettily. The ambiance was charming. The staff translated and assisted us in English through the meal. Dinner was excellent from the moment a polite server escorted us to a table in the middle of a cozy and rustic dinning room until we returned to our rooms across the hotel lawn several hours later. Chef Renato Manzis had an expert and sensivite style of cooking, especially when it came to seafood. Passione Rossa will be on our list of area favorites.

About The Executive Chef Between 1985 and 1988 Chef Manzi trained as butcher Ausbildung zum Metzger. In 1988, he trained as a cook at the Hotel Traube Tonbach. Prior to working at Passione Rossa, he worked at Restaurant Biermann in Soest, Restaurant Waldhaus in Winterberg, Sauländerhof in Hallenberg and Romantik Hotel Löwe in Schwetzingen.

Executive Chef Renato Manzis

Handicapped Access There were no stairs within the ground floor restaurant.

Head Sommelier Miriam Hertrampf

Location Within the Romantik Hotel BollAnt’s im Park about one hour southwest of Frankfurt.

Opened-Renovated The restaurant opened in 2003. The décor, including curtains, carpet and lighting, was renovated in 2008.

Owned-Managed Janine and Jan Bolland

Pastry Chef Susan Weißflog

Restaurant Manager Marcel Haschke

Size The 70 square meter restaurant with 25 staff members. could accommodate 30 guests.

Type Of Restaurant French, Italian mediterranean, international, and inventive cuisines

DÉCor-Ambiance The dining room contrasted between a sandstone-vaulted modern interior and the rustic former potato shed where it was housed. Highlights of the tube shaped dining room included stone walls, a ‘ball of string” themed ceiling lamp, fine silverware, and a series of race car driving themed oil paintings. Dim lights, table runners, candelabra and a corner trolley filled with local kirsch waters added a stylish touch to the setting.

Cellars Wine And Alcoholic Beverage Selection There were 250 types of wine including 150 regional choices as well as French, Italian, other German, Spanish, American, South African Australian, Chilean and New Zealand selections. The most expensive wine cost 241 euros a bottle. Other options included whisky, Claretum, a spiced herb wine from a local monastery, and 59 speciality local brandies from Destillerie Dotzauer in varied flavors such as cherry, pear, apricot, raspberry, and hazelnut.

Special Menus The restaurant offered a three course Seasonal Menu for 74 euros, a five course Seasonal Menu for 99 euros and a seven course Gänge Menu for 129 euros.

Meal We had a delightful four course dinner. In addition to the pre-appetizer and pre-dessert courses, each of us was served a different menu so were were able to taste a broad sample of the chef’s dishes. Our aperitif beverage, a regional bubbly, was accompanied by Sushi stuffed with scallop and carrots with soy sauce and wasabi cream; a spoon of bell pepper foam; a spoon of Italian ham with tomato and salami and chili foam.

Before the meal proper began we had a series of delectable pre-appetizers: Raviolo stuffed with lobster and white truffle sauce, Thyme with prawn and pineapple topped on pineapple and bell pepper chutney, Croustillant of lobster with mango foam, Tartar of lobster and salmon with saffron jelly, and Consommé of carrots and ginger with tortellini stuffed with duck breast. There were also five types of bread to choose from: onion, tomato, tomato and cheese, nut and rye. These were served with olive oil from Andalusia, Spain and butter.

For appetizers we had one seafood dish for me and a goose liver dish for my dining companion. Turbot, Crab and Langustino topped on risotto with olive and pulpo served with a 2007 Monzinger Fruhlingsplatzchen, Riesling, trocken Weingust Emrich-Schonleber, Monzingen. The seafood had barely touched the grill and was cooked to highlight the delicate flavors. The second appetizer was Trilogy of goose liver served with 2005 Gewurztraminer Auslese, edelsuss Weingut Hexamer, Meddersheim.

Our next courses were a zesty Creamy lobster soup with prawn for me and Crustaceans on Mango Pineapple Chutney for my dining partner. His dish was served with 2006 Monzinger Halenberg Riesling R Qualitatswein, halbtrocken Weingut Emrich Schonleber. Mains: Variation of lamb with rosemaryjus with ratatuille vegetable and pearl barley served (tasty and deliciously cooked) with 2006 St. Laurent R Qualitatswein, trocken, im Barrique gereift Weingut Montigny, Laubenheim; and Duett of veal sirloin on truffle sauce with pointed cabbage and stuffed potatoball served with 2007 Weissburgunder Goldkapsel Barrique, Qualitatswein, trocken Weingut Lindenshof, Windesheim.

Next, we were served pre-dessert bites of Sherbet of bell pepper and raspberry, and Small cake with champagne cream and passion fruit, and crème brulée . For dessert we had Sweet variation of Nougat and Orange and an artfully presented gooseberry vanilla beignet dish. These were served with a 2005 Riesling Auslese “Rosalack,” edelsuss Weingut Schloss Johannisburg, Rheingau.

Other At the time of our visit the restaurant had one Michelin star, 16 points in Gault Millau and had been selected golden Service-Oasis Germany 2008/2009 by American Express.

Date Of Review March 2009

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff members were pleasant, friendly, helpful and looked after us well.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression After driving for several hours through rain and some snow covered roads hoping to find sunny shores, we arrived at the Residenz am See, a small family owned and run hotel facing Lake Constance. It was a gray and rainy Friday afternoon and our spirits drooped when we discovered the sunshine we had hoped would arrive was absent. During our stay we caught brief glimpses of blue skies and the sun and thanks to our pleasant accommodations and welcoming staff made the best of the winter weather. As part of our check in process two of the hotel staff explained our options, answered questions and accompanied us to our penthouse suite.

A few minutes later we were comfortably seated in our spacious and modern vineyard facing accommodations. The reception desk staff’s warm welcome, in English, including a glass of Italian Prosecco and our attractive suite contributed to a swift change in mood. Soon we were heading into the village where we enjoyed a light lunch and exploring the quaint streets.

During our visit we participated in a fun half day pastry making workshop with Alexandra Lang, the hotel’s talented pastry chef. The hotel’s two well run dining rooms, including a noteworthy gourmet restaurant, added appeal to the property. What the hotel lacked in facilities it made up for manifold in attentive service, friendliness and gourmet fare. We liked the Residenz am See for its waterfront location, quiet facilities and our thoughtfully appointed suite with a close up view of the sleeping vineyards. We look forward to a return visit to the Residenz am See the next time we’re in the region.

Children The hotel welcomed children of all ages and offered complimentary cots for babies.

Connectivity Although there was usually complimentary high speed Ethernet access to the Internet from guest rooms and wireless W-LAN from the lobby, neither system was working during our visit. There was no way to connect to the Internet on site.

Handicapped Access There was an elevator, an entrance convenient for wheelchair users as well as a double room accessible to wheelchair users.

Location In the small village of Meersburg in southern Germany.

Owned And Managed Manfred Lang

Pets Dogs were welcome for a supplement (10 euros per night) in the hotel and its two restaurants.

Size The 27 room (single, double, apartment and suites) hotel occupied a five story building. Four of the floors were dedicated to guest rooms and one floor was occupied by two in house restaurants. The number of staff varied slightly depending on the season; there were 28 employees in summer and 20 in winter.

Type Of Accommodations A four star hotel featuring newly renovated Mediterranean style rooms with balconies offering views of the lake or the vineyards.

Year Opened-Most Recent Renovation The property was established in 1905. The most recent major renovation was completed in March 2002 and the most recent renovation was in 2007.

DÉCor The hotel had a contemporary Mediterranean style featuring fresh flowers, oil paintings and modern sculptures in the common areas.

Bathroom Our rectangular shaped bathroom had underfloor heating beneath pale terracotta tiles. Just past the door there was a large white tiled shower with a glass door, and a handheld shower head that could be conveniently attached to a pole. Past the shower there was an open bath tub, sink, large mirror and toilet. A warm towel rack was against the wall and across from the toilet. A small basket held toiletries and a glass container held several deodorizing sticks in lemons grass, natural orange and green tea scents.

Suite Suite Residenz (Number 47), our 45 square meter suite, was on the penthouse floor (the fifth floor) facing the rear of the building and adjacent vineyards. Entering from the hallway, the suite was warm in contrast to the cold March wind. On the left there was a window facing desk and armchair. The glass covered desk housed a direct dial phone and Ethernet cable, a lamp, a mini refrigerator stocked with juices, sparkling water and beer. There was also a coffee and tea service with supplies stored in an adjacent cabinet.

On the right there were two closets and the door to the bathroom. The entrance to the sleeping area was a little further on the right. Directly across from the entrance there was a living area with a red and yellow checkered cloth love seat, coffee table, Phillips television, metal and glass window side table and armchair. Floor to ceiling windows provided a broad view of a private outdoor covered deck area, the neighboring vineyards and buildings of Meersburg. From the living area a glass door led to the 15 square meter open deck which had loungers and patio furniture. Because it had been raining the cushions had been removed temporarily. From a corner of the deck a balcony jutted out of the building and we could see Lake Constance.

The bedroom also had floor to ceiling windows and a vineyard view. It was populated by two single beds set together against a a large pinewood headboard and framed by matching night tables with lamps. There was a telephone on one of the night tables. There was another closet with shelf space and a small electronic safe, a glass covered dresser with a second Phillips television and ample shelf and drawer space.

The comfy two-room suite had a pink and red color theme, a shaggy multicolored carpet, textured eggshell walls, and pine wood tone furniture. A flower and square patch curtain kept the sunlight out in the early morning and added color to the suite to counter the gray colors of the cloudy day. A plant, vase with a single red rose and fruit bowl added a homey touch. For temperature control there were radiators and a remote controlled air conditioning unit in each of the rooms. An integrated sound system offered two channels of music with individual controls in the bathroom, living area and bedroom.

Restaurants And Meals Breakfast was served from 7:30 a.m. to 10 a.m. The expansive buffet style service was complimented by a selection of cooked to order egg dishes. Buffet offerings included loose leaf teas and coffee, a selection of cold beverages and Prosecco sparkling wine. There were several cold cereal options, a variety of loaf breads for self slicing, fresh fruit, several types of honey and preserves. There was also an ample selection of deli items, salmon, smoked trout, herring, shrimp, a platter of pickled items and a platter of cheeses.

Lunch was served from 12 noon to 2 p.m. After that only homemade pastries were available between 2 p.m. and 5 p.m. Dinner was served between 6:30 p.m. and 9:30 p.m. at the hotel’s two restaurants, Casala Das Restaurant, the property’s gastronomic dining option, and Residenz.

On our first night we dined at Casala. On our second night we dined at Residenz where we began our meal with a glass of Ruinart champagne. Shortly after we sat down a friendly waitress brought a bread basket with two types of sliced and warm bread. Next, we were served a small portion of potato salad with one meatball. Our first course was Salad of asparagus with roasted brook trout. Next there were Glazed sweetbreads on scrambled eggs with chives. Finally, we had Sirloin steak on onion sauce and roasted ravioli of oxtail. Dessert was Gratinated Riesling flan with cannelloni of chocolate and strawberry rhubarb. Four bite size candy morsels were served with my husband’s decaffeinated cappuccino. Dinner was superb. The dishes were tasty, well prepared, artfully presented and served kindly.

Amenities There were complimentary .25 liter bottles of juice, beer and sparling water in the mini bar. In the bathroom, there was liquid soap by the sink and in the shower, cotton swaps, a nail file, and a sewing kit. There were also two cotton bathrobes in the suite and others for the nearby public pool and sauna center on request for use during our stay, local newspaper delivered to our door in the morning, and instant coffee and tea service. The hotel offered discounted admission to the public water park that was across the street.

Facilities There were two restaurants at the hotel.

Conference Rooms Although there were no stand alone conference rooms, it was possible to hold meetings for between five and 30 persons, or for concert seating 45 people, in the restaurant rooms. One room was 18 square meters, another was 66 square meters large and a third offered 22 square meters of meeting space. For an optional fee room rental included writing pad, pen, flip chart, screen, and pin boards.

Other Room service from a limited menu was available from 7:30 a.m. to 10 p.m. The hotel, balconies, restaurant, and restaurant terrace were nonsmoking areas. Two types of in-room massages were available. The hotel accepted payment in cash and e-card/Maestro. Credit card payments were only accepted by prior arrangement and for extended stays of over three nights. After 10 p.m., the hotel entrance was locked and reception was unmanned so it was necessary to carry the room key to reenter the hotel. There was a selection of items available for purchase in glass cases in the hotel’s lobby area including hotel branded clothing, homemade preserves and alcoholic drinks from the Lake Constance region.

Cleanliness Excellent

Date Of Visit March 2009

Reviewers Article by Elena del Valle

Photos by Gary Cox

Would You Return? Yes