Im Rheinkönig - Reservar una mesa

On this day we changed the originally planned program on the recommendation of our pensioner and made a left-Rhine tour. Oberwesel, Bacharach and Boppard were much more interesting than the somewhat faceless St. Goar. After all, we drove back to the right side of the Rhine in Koblenz-Süd and started looking for a place to go for dinner. But that proved to be more difficult than thought. Lack of specific addresses we drove without GPS support and were already through Lahnstein before we really noticed. In Braubach, the restaurant on the Marksburg had opened only until 18:00 (it was 17:45 when we arrived on the mountain, and neither in Osterspay nor in Filsen could we discover an acceptable gastronomy. So we came to Kamp-Bornhofen and drove through the long-drawn village on the Rhine shore until we discovered the Hotel Restaurant “Rheinkönig”. Parking lots were available in the immediate vicinity, and we were able to choose a table on the large terrace directly at the Rhine bank. We chose a table right on the shore wall and took place. After a short time a waiter came, greeted us and handed us the menus and the collection sheet. The form was quickly filled and we deepened into the menu. Traditional German cuisine, supplemented with a flame-cake program and with some international sprinklers. Nothing overwhelmed, not a high claim, and thus also prices on a tourist-friendly level. The menu can be viewed completely on the homepage of the house: [here link] Madame was interested in the Gulasch offered, and when the waiter came to the table to pick up the order, she asked him if the late zle were home to Gulasch. The young man turned out to be something, but then he had to admit that the Spätzle Convenience ware were, “but a good fresh product”. And if the late lice were still swung in the pan before dressing, that was confirmed by the waiter. Then Madame ordered “homemade beef goulash with late zle and salad” (12.90 €) and a glass of rhubarb juice (0.4l for 3.80 €. After the experience of the day before, I asked to serve the pepper sauce separately. The waiter confirmed this wish, thanked and disappeared towards the kitchen. In the meantime, the terrace had already been clearly filled and a second young waiter took part in the service. He then came to the table even after a short time with our drinks, but soon before serving, he noticed that the colleagues at the bar had made a mistake: instead of rhubarb juice, the glass contained Rhabarberschorle. So he only served my glass and promised to come back soon with the right drink. He did that within a short time, and so Madame could also enjoy the right drink. Only a little later the supplement salads were served. A few leaves of Lollo Rosso, Kidney beans and corn from the cann, red cabbage, red onions and a stick of finely grated carrots, two tomato quarters and a yogurt dressing. A standard product prepared by the hotel kitchen in large quantities daily, but not bad. A little later, the other colleague then brought the main courts. On the one plate there was a portion of goulash and a somewhat larger portion of late zle, which had been pulled through the pan as promised. Madame tried both Spätzle and Gulasch and expressed satisfaction. On my plate there was a pig-back steak with beautiful grill strips on the surface. In addition, there was a bunch of roast potatoes, interestingly from undamaged potatoes, with regular beautiful roasting sites. In the meantime, some very large bacon pieces were also fried cleanly. Tastefully the roast potatoes were really very good, the meat was of good quality, tender and juicy and also well seasoned. We both enjoyed our food, I also tried the food of Madame at the end, the Gulasch was perfectly seasoned and also the late zle I felt very good. A single small drop of wormwood was then finally paid: No plastic money is accepted here, that is a provision of management.

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This day we changed the originally planned program on the recommendation of our pensioner and made a left-ring tour. Oberwesel, Bacharach and Boppard were much more interesting than the somewhat facetless St. Goar. Finally, we drove back to the right side of the Rhine in Koblenz-Süd and started looking for a place for dinner. But that proved to be more difficult than thought. In the absence of certain addresses we drove without GPS support and were already through Lahnstein before we really noticed. In Braubach the restaurant on the Marksburg had only opened until 18:00 (it was 17:45 when we arrived on the mountain, and neither in Osterspay nor in Filsen could we discover an acceptable gastronomy. So we came to Kamp-Bornhofen and drove through the long-drawn village on the Rhine River until we discovered the Hotel Restaurant “Rheinkönig”. Parking was available in the immediate vicinity and we could choose a table on the large terrace directly on the Rhine bank. We chose a table right on the shore wall and took place. After a short time a waiter came, greeted us and gave us the menus and the collection sheet. The shape was quickly filled and we deepened into the menu. Traditional German cuisine, complemented by a flame cake program and with some international sprinklers. Nothing overwhelms, not a high claim, and thus also prices on a tourist level. The menu can be seen completely on the home’s homepage: Madame was interested in the Gulasch offered, and when the waiter came to the table to pick up the order, she asked him if the late Zle had been home to Gulasch. The young man turned out to be something, but then he had to admit that the Spätzle Convenience was “although a good fresh product”. And if the late lice were slung into the pan before dressing, that was confirmed by the waiter. Then Madame ordered “homemade beef salad with late zle and salad” (12.90 €) and a glass of Rhabarb juice (0.4l for 3.80 €). After the experience of the day I asked to serve the pepper sauce separately. The waiter confirmed this wish, thanked and disappeared towards the kitchen. In the meantime, the terrace was already clearly filled and a second young waiter participated in the service. He then came to the table after a short time with our drinks, but soon before serving he noticed that the colleagues had made a mistake at the bar: instead of Rhabarb juice, the glass contained Rhabarberschorle. So he only served my glass and promised to come back soon with the right drink. Then he did it within a short time, and so Madame could also enjoy the right drink. Only a little later the additional salads were served. A few leaves of Lollo Rosso, kidney beans and corn from the cannon, red cabbage, red onions and a stick of finely grated carrots, two tomato quarters and a yogurt dressing. A standard product of the hotel kitchen in large quantities daily, but not bad. A little later, the other colleague then brought the main courts. On one plate there was a part of the goulash and on the other there was a somewhat larger part of the late lice that had been pulled through the pan as promised. Madame tried both Spätzle and Gulasch and expressed satisfaction. On my plate there was a pork back steak with beautiful grill strips on the surface. In addition, there were a number of frying potatoes, interesting from undamaged potatoes, with regular beautiful frying places. In between, very large bacon pieces were fried cleanly. Tastefully the roast potatoes were really very good, the meat was of good quality, tender and juicy and also well seasoned. We both enjoyed our food, I also tried the food of Madame at the end, the Gulasch was perfectly spiced and also the late Zle felt very good. A single small drop of wormwood was then finally shown when paying: No plastic money is accepted here, this is a premise of management.

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