Hubertushof Inh. Christel Born

And this already in 3rd generation, with Manuela Hennrich, née. Born, 2019, took over the last gastrooperate run by her parents. It is known as Lanfgasthof, has 2 double and four single rooms in the hotel area, and outdoor parking spaces for campers, camping buses and caravans. In this context, a camper dinner is offered. Choose treats from our menu. We put on porcelain and bring it to your camper. There is also a catering service and a delivery service. The Hubertushof is therefore wide-ranging, which is why, according to Mrs. Hennrich, he has gone beyond the long lockdown phases even without larger blessurs. On the homepage of the Landgasthof [here link] is also a list of suppliers that almost exclusively come from Niederwürzbach or the nearby surrounding area. For example, beef, veal and pigmeat come from the Niederwürzbacher butcher Petermann known from each Saarland and the wild meat from the Niederwürzbacher Wildgehege Schäfer/Piller, which is also represented on the Saarbrücker weekly market from mid-September to early April; we have already bought a lot of wild meat and wild sausage there. Since 1976, Schäfer/Piller has been breeding Damwild, Rotwild, Bisons and Wild sheep. They also have a 600 hectare hunting in Niederwürzbach; for corresponding hunting months, from there, there are also deer and black deer. On the menu of a Hubertushof, wild dishes may not be missing; is St.Hubertus the patron saint of the hunters. However, we were allowed to notice this yesterday during our visit, the card shown on the company's HP is not quite up to date; I'd like to think about a little bit here. My wife had ordered us a table for 5:30 p.m. and we met exactly the minute before the Hubertushof. Before the entrance we put on our masks; Inside we were greeted very kindly by the boss and also immediately pointed out that there was no longer the obligation to wear masks when entering restaurants since the 1st October in Saarland. better; So the masks directly down again, called our name and already Ms. Hennrich led us to our table. It was beautifully decorated with vine leaves and chestnuts; we felt right welcome and well. The ambience corresponds to that of an agritourism 100%, with some hunting trophies on the walls and pretty decoration elements such as an old coal stove. Warm wood tones at the tables and chairs and a well maintained wooden floor make the front guest room as well as the larger room behind it comfortable; here you can really feel comfortable. For this I like to forgive four stars in the area of Ambiente. And cleanliness gets five of them from me. Service: We served a very nice and friendly young woman. For as good as any of our questions, she, for lack of knowledge, sought the answer to her boss. Ms. Hennrich personally rushed to our table to give the necessary information. Even when we wanted to pay the bill by card, Ms. Hennrich had to assist her young force in handling the reader. Nevertheless, I like to forgive four stars for the service sector and I am sure that the young lady will no longer be reliant on her boss's assistance during our next visit, but will make the service very difficult. Flott while serving and clearing, she was already yesterday. Eating and drinking: your usual averna as an aperitive could not be offered to my wife here; Ms. Hennrich proposed a house cocktail or a Martini bianco instead; Mme. Simba chose the Martini (EUR 3,80). For dinner she ordered a sprout (0.25l EUR 2.30; I no longer know the manufacturer and he is not named on the invoice. I chose a pelvic beer (EUR 4.00 ; it was the only beer from the barrel, otherwise I would like to have preferred another beer. The Becker brewery, Saarland know it, hasn't existed for a long time. However, (for me incomprehensible reasons, many Becker fans have rewined their Becker beer; until the Karlsberg brewery decided to brew the Becker beer for business and for nostalgia reasons and to market it. For brewery a good business and the Becker fans are happy; both sides are served. For dinner, I ordered the red house wine (0.2l EUR 6.30; the necessary information on this wine gave me a younger man, possibly Mr. Hennrich jun. He even gave me an unrestricted view of a bottle. According to the label, it is a cuvée made from Dornfelder, Regent and another component that is no longer memorable. The wine comes from the winery Uli Metzger from Grünstadt Asselheim. Now is the green town of Asselheim, which is determined by me, not the brightest light on the Christmas tree of the Palatinate wine varieties, nor would I put the house wine into the cellar. He was drinkable, but he wasn't. Much more fun at her red wine apparently had the older lady, who sat at the table in the field of view diagonally opposite me with her husband and two granddaughters. During our presence alone, she ordered 4 bottles of 0.2 or 0.25l (I couldn't see it and drank it quite well. Since the rulers were before and came and after us, I could not say anything about total consumption, but in any case speak a high on the drinking-resistant rural population (one probably came directly from Niederwürzbach. But after this little excurs, my wife ordered the onion soup with cheese crouton for EUR 6.50 as an appetizer. My choice fell to 1/2 dozen snails baked in herbal butter with homemade bread (EUR 9,50 . that they were baked may be doubted; they were delicious in any case, just like the onion soup!. The main dish of my wife was the Rehgulasch in red wine with homemade late zle for EUR 19.50. The fact that homemade is often not self-made should be well known. These late lumps were neither hand-cabed from the late lard board nor pressed by the late lice press; but they were well bought, just like the homemade bread. I had already shot myself at home on the wild pan with goulash, liver dumplings and steaks for EUR 22,50. Behold, on the current menu, the component of the goulash of the liver had to soften; According to the additional information provided by Ms. Hennrich, liver dumplings and steaks are from the wild gehege shepherd/piller. I was very pleased about the component Hirschleber; for when you get to restaurants Hirschleber (besides the host is hunters themselves). According to an old custom, the interiors of an erected deer (applies in the same way also for roe, gams, ibex, mufflon and black deer to the shooter and who then also depresses them with great devotion; from my past hunting life, I can only confirm that. With my choice, I was extremely satisfied: a fluffy liver dump, two thick deer steaks, one of them medium rare and the second somewhat slipped over the cooking stage medium; as an ingenious ensemble but the ensembled stag liver on the point medium rare. Simple and easy to kneel! The supplemental vegetables, on the other hand, a few small tubs, was absolutely necessary; Rosenkohl, on the other hand, would have liked to face this prawn court and pleased me. As a dessert my wife waffles baked home with sour cherries and ice cream (EUR 6.50 . I had the choice among spirits from the region; once again, the young service had to consult her boss or get to our table, as the snaps were not listed individually on the map. I'd like to have had a dog's ass again, a Saarland specialty. Unfortunately, she didn't. Ms. Hennrich recommended a Saarland Calvados named Malcus (2 cl EUR 4.20). I responded to her later demand, as he did to me: In a tasting I would not have tasted the malcus as Calvados. In answer: Yes, it is not an Italian! I fell down the chin load; that doesn't happen often. I clarified it that Calvados would have its origin in neighbouring France, in apple trees and therefore apples, most of the Normandy. I read that in earlier times the Normans drank their Calvados from the skulls of slain enemies. Did he taste you anyway? I read unanswered; with my really pleasing No, I didn't want to mourn Mrs. Hennrich who had taken care of us so nicely the evening. And I wasn't sharp on a schnapps on the house as a substitute. I almost forgot the review for food; four-and-a-half stars for a more than good kitchen performance and half an additional star for the exellent deer livers give a total of five blitzeblanke stars. Conclusion: We had very nice evening with very attractive kitchen performance and very good all-round care. We won't let much time pass until the next visit to the Hubertushof Born, because there are geese weeks with fried goose bumps and so on. Whole fried goose for four people. P.S. Some of the photos have become pretty grismy; sorry. However, my consumption of alcohol did not lie; probably more of the suffering technique;

And this in the 3rd generation, with Manuela Hennrich, née. Born in 2019, the last gastrooperates took over from their parents. It is known as Lanfgasthof, has 2 double and four single rooms in the hotel area and outdoor parking for campers, camping buses and caravans. In this context, a camper dinner is offered. Choose treats from our menu. We put porcelain and bring it to your camper. There is also a catering service and a delivery service. The Hubertushof is therefore wide-ranging, which is why it went beyond the long interlocking phases to Ms. Hennrich even without major sailors. On the homepage of the Landgasthof (see below) there is also a list of suppliers that come almost exclusively from Niederwürzbach or the surrounding area. For example, beef and pork from the Niederwürzbacher butcher Petermann come from every Saarland and the wild meat from the Niederwürzbacher Wildgehege Schäfer/Piller, which is also represented on the Saarbrücker weekly market from mid-September to early April. Schäfer/Piller has been breeding damwild, wild game, bisons and wild sheep since 1976. You also have a 600 hectare hunting in Niederwürzbach; for corresponding hunting months there are also deer and black game from there. On the menu of a Hubertushof, wild dishes are not allowed; St.Hubertus is the patron saint of hunters. However, we were allowed to notice this yesterday during our visit, the map shown on the company's HP is not quite up to date; I'd like to think about it. My wife had ordered us a table for 17.30 and we met exactly the minute before the Hubertushof. Before the entrance we put on our masks; Inside we were very kindly greeted by the boss personally and also immediately pointed out that there is no longer the obligation to wear masks when we are in restaurants since 1 October in Saarland. The better so that the masks right down, called our name and already Mrs. Hennrich led us to our table. It was beautifully decorated with wine leaves and chestnuts; we felt really welcome and good. The ambience corresponds to that of land tourism 100%, with some hunting trophies on the walls and pretty decoration elements such as an old coal stove. Warm wood tones at the tables and chairs and a well maintained wooden floor make the front guest room as well as the larger room behind them comfortable; here you can really feel comfortable. For this I like to forgive four stars in the surroundings of Ambiente. And cleanliness gets five of me. Service: We served a very nice and friendly young woman. Because as good as any of our questions, she asked about the answer to her boss for lack of knowledge. Ms. Hennrich personally rushed to our table to give the necessary information. Even if we wanted to pay the bill by card, Ms. Hennrich had to support her young strength in handling the reader. Nevertheless, I would like to award four stars to the service sector, and I am sure that the young lady will no longer depend on the support of her boss during our next visit, but that the service is tasty. Flott while serving and clearing was already yesterday. Food and drink: Her usual averna as an aperitive could not be offered to my wife here; Ms. Hennrich proposed a home cocktail or a Martini baby instead; Mme. Simba chose Martini (EUR 3,80). For dinner she ordered a spear (0.25l EUR 2.30; I no longer know the manufacturer and it is not named on the invoice. I chose a pelvic beer as aperitive (EUR 0.5l EUR 4.00; it was the only beer from the barrel, otherwise I would prefer another beer. The Becker brewery, Saarland knows it, did not exist long. But (for me incomprehensible reasons, many Becker fans have regained their Becker beer; until the Karlsberg brewery decided to brew and market the Becker beer for business reasons and for nostalgic reasons. For the brewery a good business and the Becker fans are happy; both sides are served with it. For dinner I ordered the red house wine (0.2l EUR 6.30; the necessary information about this wine gave me a younger man, possibly Mr. Hennrich Jun. He even gave me an unlimited view of a bottle. According to the label, it is a cow from Dornfelder, Regent and another component that is no longer unforgettable. The wine comes from the winery Uli Metzger from Grünstadt Asselheim. Now the green town of Asselheim, which is determined by me, is not the brightest light on the Christmas tree of the Palatinate wine varieties, nor would I put the house wine in the cellar. He was drinkable, but he wasn't. Much more fun with her red wine apparently had the older lady sitting on the table at the field of view diagonally opposite me with her husband and two granddaughters. In our presence alone, she ordered 4 bottles of 0.2 or 0.25l (I couldn't see it and drank it pretty well. Since the rulers were before us and came after us, I could not say anything about total consumption, but in any case a high talk about the drinking-resistant rural population (one probably came directly from Niederwürzbach. But after this little excursion, my wife ordered the onion soup with cheese crouton for EUR 6.50 as an appetizer. My choice fell to 1/2 dozen snails baked in herbal butter with homemade bread (EUR 9,50 . that they can be baked can be doubted; they were in any case delicious as the onion soup.. The main dish of my wife was the Rehgulasch in red wine with homemade late zle for EUR 19.50. The fact that homemade is often not made itself should be known. These late Lints were neither cut off from the late lice board nor pressed by the late lice press; but they were well bought, just like the homemade bread. I had already shot myself at home on the wild pan with goulash, liver dumplings and steaks for EUR 22.50. See, on the current menu, the component gulash of the liver had to soften; After the additional information from Ms. Hennrich, Leberknödel and Steaks are from the wild shepherd / pilgrims. I was very satisfied with the component Hirschleber; because if you are in restaurants of Hirschleber (except the host is hunter himself). According to an old custom, the interiors of a deer (also valid for Reh, Gams, Capricorn, Mufflon and Blackwild, in the same way, for the shooter and then also for the shooter with great devotion; from my earlier hunting life, I can only confirm that. I was very happy with my choice: a fluffy liver dump, two thick deer, one of them medium and the second one slipped over the cooking stage medium; as an ingenious ensemble but the ensembles Hirschleber on the point Medium rarely. Easy and easy to kneel! The additional vegetables, on the other hand, a few small tubs, was absolutely necessary; Rosenkohl, on the other hand, would like to have faced this prawn court and happy me. As dessert my wife baked waffles with sour cherries and ice (EUR 6.50). I had the choice among the spirits of the region; again the young service had to consult their boss or come to our table, as the snapshots were not listed individually on the map. I'd like to have another dog, a Saarland specialty. Ms. Hennrich recommended a Saarland Calvados called Malcus (2 cl EUR 4.20). I responded to her later demand, as he woke me, that I would not have cost the malcus during a tasting as Calvados. Answer: Yes, it is not an Italian! I fell down the chinlade; that doesn't happen often. I explained that Calvados would have its origin in neighbouring France, in apple trees, and therefore apples and Normandy. I read that the Normans drank their Calvados from the skulls of slain enemies in earlier times. The question he even tasted you? I read unanswered; with my really pleasing No, I didn't want to mourn Mrs. Hennrich who took care of us so nicely in the evening. And I wasn't sharp on a schnapps on the house as a substitute. I almost forgot the review for food; four and a half stars for a more than good kitchen performance and half an additional star for the exellent deer liver give a total of five blitzeblanke stars. Conclusion: We had a very nice evening with very attractive kitchen performance and very good all-round care. We don't leave much time until the next visit to Hubertushof Born, because there are goose weeks with fried goose bumps and so on. Quite fried geese for four people. P.S. Some of the photos have become quite grismy; I'm sorry. However, my alcohol consumption was not; probably more of suffering technology;