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

Overall Impression A two and a half hour drive from Meersburg found us at the reception desk of the Hotel Sackmann. A friendly young lady responded kindly to my greeting. When I asked in my broken German if she spoke English she smiled and helped us complete the check in process in English. During our self drive German trip and while at the Hotel Sackmann we encountered that attitude many times. It made us feel welcome.

We liked this family friendly hotel for its quiet suite with a balcony facing the Murg River, pleasant staff, outstanding meals at the a la carte and gourmet restaurant and fabulous river facing spa. It was a good base to explore the northern Black Forest while taking advantage of the spa facilities and enjoying gourmet meals.

During our stay, we sampled delicious gourmet and regional cuisine at the hotel’s restaurants. We also spent a wondrous half day being pampered at the spa suite and enjoyed the newly built spa facilities including the pool and varied sauna rooms at every opportunity. Our four-hour suite Wine Passion Pure Luxury session was relaxing and fun. Our time at the spa was the highlight of our stay at the hotel. Whether it was an early morning swim in the pool, shared couples therapies in the private spa suite with gourmet goodies and champagne or late afternoon sauna time we throughly relaxed at the spa and would welcome the opportunity to return.

Class Of Accommodation A four star family owned hotel

Connectivity There was complimentary high speed WiFi access in the ground floor smoking lounge and dial up Internet access in the rooms. The smoking lounge would fill up, especially at night, with smokers. The only area to access the Internet was the smokers lounge. After dinner, if we wanted to access the Internet it was not possible to avoid the smoke in the crowded lounge. The system was down the day we arrived but functional (in the bar area only for my computer ) the rest of our stay.

Handicapped Access Although the hotel did not have specialized rooms for guests in wheelchairs the junior suites had accommodated handicapped guests on past occasions.

Length Of Stay Three nights

Location In the town of Baiersbronn in the German Black Forest

Owned And Managed Jörg Sackmann

Pets Small pets were allowed on request for a fee of 12 euros per day.

Size There were 60 employees working at the four floor hotel which housed 120 beds.

Year Opened-Renovated The hotel was established in 1928. In 1976, a new Building Burgfels and the first wellness area were built. In 2008, the spa was expanded by 1,000 square meters.

Lobby And Common Areas The décor emphasized comfort. Comfortable cloth furniture, slightly worn and dated in some places, and woods predominated. Our favorite feature was the hotel’s location next to the Murg river and the views of the river from different parts of the hotel.

Bathroom Beyond the entry glass door the bathroom had twin sinks set on gold marble against a large rectangular mirror. A liquid soap dispenser, magnifying cosmetic mirror and blow dryer were near the left wall. There was also a toiletry basket on a lip between the sinks and the mirror and a scale in the corner. A heated towel rack was set immediately across from the bath tub. The toilet was against the wall between the sinks and the bath tub. The walls were of white tile with gold marble accents except in the area surrounding the bath tub which had a forest motif painted by Jan Buhler in 2002.

Room What we liked most about our first floor 50 square meter Murgperle Suite (number 125) was that it faced the Murg River. A balcony the width of the room allowed us to peek at the rushing river waters from the comfort and privacy of our suite. Just inside the entrance there was a short hallway that led to a built-in luggage with umbrellas, a wall mirror, and mini refrigerator stocked with beverages. Immediately by the entrance to the room the hallway had a glass window into the bath and a little further down the hallway on the same side there was a glass door. The window and door that led to the bathroom were etched with animal designs.

The room was decorated in primary shades of gold, yellow, red and green reminiscent of 1970s styles. The sleeping and living areas of the suite were combined. Two single beds set together against a joint wood and cloth headboard were framed by matching wood night tables with lamps. There were yellow, green and red plaid curtains. These matched the bedcover, lamp shades and runners. Two art reproductions hung on the walls and there plastic flowers in a pot sat on the shelf.

Against the wall nearest the entrance there was a built-in wood desk facing a round mirror that hung on the wall framed by two small wood lamps. A cushy armless chair was set against the desk. Just to the right of the desk there was a bookshelf. A Phillips flat screen television was placed in a sliding panel in the middle of the shelf and bellow it, at floor level, there was drawer space. Just after that there was a set of matching comfortable cloth furniture including a two-seat yellow pattern cloth armchair and two individual armchairs as well as a round coffee table and an upright lamp. There were two closets, one large with an electronic safe and a full length mirror, and a second smaller one next to the window. Two radiators were set on each side of the room, keeping the room toasty warm in the cold of late winter March.

Oversize windows and a large glass and metal frame door occupied the wall nearest the exterior of the suite, allowing sunlight into the suite and leading to the balcony. The balcony had a plastic white lounge chair and table. When the door was open we could clearly hear the sounds of the river below and during the day we enjoyed gazing at the river and greenery on the other side of the river across from the hotel. A local train line passed just across the river from our suite but there was minimum noise. At night we would close the curtains for privacy.

Food And Restaurants The were three restaurants, an informal restaurant for the hotel’s full board guests, an a la carte regional cuisine restaurant and a gourmet restaurant. The informal restaurant had set meal options and a buffet bar for breakfast as well as salads and cheeses at lunch and dinner time. A second smaller restaurant served plated a la carte meals. The hotel’s gourmet restaurant was open five nights a week for fine dining.

During our stay, we enjoyed the buffet breakfast with cooked to order options that included eggs made to order with several sides, two regional dishes which we sampled, an apple and potato dish ( Apfel-Kartoffelpuffer ) and a pancake soup ( Kraftbruhe mit Fladle) ,

For lunch one day we had Dorade soup which was made up of tiny portions of crunchy green and white asparagus along with small fish dumplings and seafood with a salty broth. Our second course was a lovely salad with a very light creamy dressing followed by a local specialty of spatzel with a macaroni and cheese type of pasta like dish served with ham, cheese, onions and gravy.

We dined twice at the a la carte restaurant. One night we had Lotringer Lauchtorte mit Krauterrahn (leek quiche), crème vom Gartenkurbis mit Kernol und gerosteten Semmelknodelscheiben (a light tomato crème with garden vegetable shavings), Spiess vom Schwabisch – Haller Landschwein mit Backplaumen, Specck, Loretesalat und Kartoffel-Selleriegerostel . For dessert we had ice cream and Passionsfruchtcreme mit Joghurt, exotischen Fruchten und Quarkeis , a passionfruit dessert served with yogurt and exotic fruit with a German type of sour cream. There were also options for salad and cheese courses which we did not order. Another night we had smoked trout tarte with vegetables, marinated cream cheese and radish, and “schlesische” farmer soup with prune and bacon chips, regional marinated beef in Lemberger sauce with carrots and mashed potatoes.

Amenities There were bath robes, slippers and pool towels in a handy carrying case for our use while at the hotel. There was liquid soap by one of the sinks and house brand toiletries including two bottles of 20 milliliter bath and shower gel, a vanity kit, blow dryer, sewing kit, two small bars of soap and a shower cap. There was a large umbrella in the room and an electronic safe. On our arrival there was a fruit basket, a bottle of sparkling water and a small plate of chocolates.

Facilities There were three restaurants, two bars, a spa with a swimming pool, a smoking lounge and two parking lots available for guests. The restaurants were Schlossberg, gourmet oriented, Anita-Stube, serving regional cuisine, and Silberberg, the full board restaurant for hotel guests.

Fitness Center And Spa There was an on site new and handsome 1,000 square meter spa with a swimming pool, hot tubs, saunas and a 40 square meter fitness area. One of our favorite decorative features was that some of the areas of the spa like the pool and some sauna rooms had a view of the Murg River. We especially enjoyed the spacious and attractive spa suite session for two. Ilona Rootfuss, our friendly therapist who spoke some English, looked after our well being during our midday spa session.

The luxury session included relaxing body treatments, tasty treats including chocolates, gourmet snacks (goose liver froth with cumberland sauce, litchi goose liver wraps,fried goose liver with cape gooseberry compote, pepper and cotton candy, African salad with marinated gilthead row and scallop with eggplant mousse) and a bottle of Moet & Chandon Imperial nonvintage Champagne. We enjoyed a Spa Suite Wine Passion Pure Luxury (Passione vinum Luxus pur), a four hour block of time for two with exclusive use of the spa’s luxury suite which included a grape seed scrub for each of us, a red wine and rose bath soak in a Jacuzzi tub for two, and a grape seed oil butter and massage combo followed by a platter of gourmet snacks.

Pool The indoor pool was 13 meters long, 7 meters wide and 1.40 meters deep.

Conference Facilities There were two conference rooms 100 square meters and 66 square meters able to host between, 30 to 80 guests. It was possible to include video projector, flipcharts, pin boards, overhead projector, Cable-TV with video player, moderator’s case, and beverages with the room rental.

Cleanliness Very good

Date Of Review March 2009

Restaurant Schlossberg The night of our arrival we dined at the hotel’s gourmet restaurant, Restaurant Schlossberg. Immediately on our arrival we were seated in a round booth next to a window. From our seats we had privacy at the same time that we enjoyed a clear view of the entire small restaurant. Cushy seats, blonde woods, attractive décor, fine dinnerware and settings and friendly staff led to a promising start that only improved as our delicious six course dinner arrived. Our welcome bubbly was accompanied by amouse bouche bites of ice cream of “milk” with rock salt and a beet “sandwich” with caviar and pork belly. We were offered several types of bread and butter.

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service We remember some of the staff members like Christopher from reception; Sing Beeharry, formerly with Club Med; Patrick Bay, one of our waiters, who helped us many times translating information, menus and sundry hotel brochures and information; as well as Jennifer Knodler, our waitress who although she spoke little English always had a ready smile and willingness to make us feel welcome; and Pier Luigi Fassiotti, the maitre d’hotel at the Restaurant Scholssberg who made sure our meal was a resounding success.

Would You Stay There Again? Yes

Overall Impression Named Tschifflik, meaning small palace in Turkish, for the former property built on the grounds by the Polish king who had it constructed it, this small restaurant was the most sophisticated of several attractive places to entertain the palate at the Romantik Hotel Landschloss Fasanerie. Everywhere we ate during our two-night stay at this woodside hotel was a delight. From the breakfast buffet to the hotels’ Mediterranean (Restaurant Orangerie) and regional (Restaurant Landhaus) restaurants every meal was a success.

Tschifflik, the hotel’s pride gourmet restaurant, was the height of the chef’s culinary skills and playful designs on food for the eye and the mouth. Dishes were artfully prepared and presented. Staff were service oriented and the dining room was cozy and pleasant. We would definitely return to this gourmet spot in Germany’s Palatinate Pfalz region.

About The Executive Chef He trained as cook at Parkhotel Adler in Hinterzarten, a five star hotel in the Black Forest. He had been at Gourmetrestaurant Tschifflik since 1999. The year of our visit, 2009, marked the 15 consecutive year he received a Michelin star.

Chef De Cuisine Jürgen Süs

Executive Chef Jörg Glauben

Handicapped Access No

Head Sommelier Hermann Kopp

Location In the Fasanerie Park on the outskirts of the town of Zweibrücken in western Germany near France.

Opened-Renovated The restaurant was established in 1999.

Owned-Managed Roland Zadra

Pastry Chef Michael Meyer, who was selected Pâttisier of the year 2008 by Aral Gourmet Guide.

Restaurant Manager Birgit Neumueller

Size The 75 square meter restaurant employed 12 and could accommodate 32 guests.

Type Of Restaurant French gourmet

DÉCor-Ambiance The restaurant was decorated in an “elegant French regency” style. It had red walls which added warmth to the room in the late winter of our visit. Our chairs were comfortable and handsome in striped cloth of khaki, green, red and orange. Large windows made the room seem expansive while a corner fire place and wood flooring lent it character and a graceful look. The table setting was refined including attractive Bavarian Rosenthal porcelain dishes and Christofle silverware.

Cellars Wine And Alcoholic Beverage Selection There were 450 different wines in the hotel’s 25,000 bottle cellars.

Special Menus A six course and palate cleanser Menu Jardin for 75 euros (68 euros without cheese), a six course and palate cleanser Menu des Saveurs for 85 euros (78 euros without cheese), and a seven course and palate cleanser Menu Desgustation for 98 euros (90 euros without cheese), and a seven course and palate cleanser Menu Gastronomique for 110 euros (102 euros without cheese).

Meal We began our four-course dinner with a glass of bubbly and several a muse bouche: a lobster ball and a regional Palatia specialty of pork belly with sauerkraut foam and an apple sliver. There was also a Champagne soup with octopus and mineral water gelee and peas; a Greek salad decomposition with paprika confit, dehydrated olive crumbs, shallot drops, cucumber caneloni and feta molecular (liquid feta cheese within a gelee ball). We were offered had three types of bread.

Then we began the meal proper with Tschiffliks variation of goose liver, a goose liver composition service with “ice cream,” apricot with popcorn, brioche, “creme brulee” and a mini sandwich of sorts. Fish followed in the form of Pikeperch with pears, beans and bacon. The pike perch was wrapped in pastry served with cubes of pear, bean, dehydrated bacon, and apple compote. Our next course was Saddle of lamb with mixed beans and thyme jus which included a confit of lamb leg, olive tapenade, olive sauce, white bean puree with a slice of bacon.

Then we were served pannacotta with San Pellegrino and passion fruit ragout before our first proper dessert. A tray of candy arrived as well with chocolate dipped gooseberries, mini lemon tarts, cassis balls, coconut chocolate, and Fasanerie nut chocolate. Manjari-chocolat “Part 2” was our surprisingly fun and flavorful chocolate dessert. It consisted of a series of small items: a chocolate “cone,” a praline chocolate ice cream sandwich, hot cocoa, “won ton,” crème brulee, and an opera (chocolate covered ice cream bar), We especially liked the “won ton,” crème brulee and hot cocoa.

For the wines we placed our trust in the restaurants wine steward who selected the following: 2004 Etoile Sekt Spaetburgunder & Weissburgunder Cuvée Reichsrat von Buhl, Pfalz; 2007 Scheurebe und Huxelrebe Kabinett Weingut Benderhof, Kallstadt, Pfalz; 2006 Grauburgunder Kabinett trocken Weingut E. Spindler, Pfalz; 2007 Spaetburgunder trocken Weingut Reichsrat von Buhl; and Domaine La Yole Carthagéue Vin de Liqueur.

Other At Restaurant Orangerie, a more informal restaurant, we enjoyed two meals including a very satisfying dinner of Composition of tuna and veal Vitello tonnato 2009; Mediterranean gilthead with ginger spinach and sauce vierge; Tournedos of deer in a thyme crust, carrots in cinnamon caramel, broccoli-curry tempura and aubergin galette; and Hazelnut mousse with parfait of white chocolate and mocha sauce.

Date Of Review March 2009

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff were efficient and helpful, making sure to describe our dishes in English. The service was even throughout the meal although the restaurant became increasingly crowded as the evening wore on.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression While Frankfurt is popular with business travelers to Europe, it is also an excellent jumping off point to some of the most beautiful tourist areas in that region of Germany. The nearby excellent network of highways (although we came across much construction on the smaller roads) places a wide variety of scenic and historic points of interest, including the famous Black Forest, within easy reach. While we only spent a short time in the city itself we thoroughly enjoyed our visit to various small towns a comfortable drive from Frankfurt and look forward to returning soon.