Waldschlößchen

“Abends guten Service und tolles Essen.”

Sandra Hochscheid★★★★★

We ate there today for the first time in what feels like five years. It's still very cozy, the service is great, and above all, very friendly and fun. The food was excellent; I can't understand the other reviews at all. The plates were very generous, and the platter meant for two could easily have fed three people. It looks like a small portion, but it wasn't. We'll definitely be back.

Robert★★★★

Went to the Waldschlösschen restaurant for dinner today. We started with the goulash soup and the breaded Gouda with remoulade. The plates weren't warm, but the soup was hot enough. The garnish of parsley sprinkled over the food was dried out. It's acceptable, but not exactly delicious. The soup was aromatic with a very slight spiciness. It just didn't taste like goulash. With the carrots, it tasted more like homemade Bolognese. Also tasty, but unexpected. The plate was sitting in the soup when it was served. As a result, the spoon was half-submerged in soup. Using it without getting your fing

Jenny Wüstefeld★★★★

We had a wonderful wedding celebration! The owner is simply fantastic, the arrangements beforehand were incredibly easy, and decorating together was so much fun. The tables looked absolutely stunning in the end. Lunch was fabulous – a huge compliment to the kitchen! Just be aware that it can get quite warm in the conservatory when it's hot outside. We are absolutely thrilled with our choice and would get married here again in a heartbeat! Thank you so much!

carmen dorschu★

We were there on Saturday with six people. Unfortunately, the food wasn't good. For the tomato soup starter: the core should be cut out so it doesn't form tough strings in the soup. For the asparagus cream soup: the woody ends don't belong in there. Main courses: The schnitzel was huge, but unfortunately unseasoned. The fried potatoes were completely without salt. My dish: Rump steak (medium) with asparagus and boiled potatoes for €39. The potatoes had no salt at all. The asparagus (four spears) were as thin as a cigarette, the ends weren't trimmed, they were rock hard, had no salt, and no