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.
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
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.
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.