Niederpleiser Mühle

Already a few times, my wife and my wreath, we had cultivated us in the Niederpleiser mill. We were happy every time. I did not report on our visits from my previous year. It should be different now. With a friendly couple, we agreed for the evening before the beginning of the spring to the slum in the Niederpleiser mill in Sankt Augustin, a former grain mill at Pleisbach, which was extended in the previous century with residential and stable buildings. The buildings, which are now under conservation of monuments, house the restoration of the Niederpleiser Mill and a branch of the St Augustin State Office. Yes Sages and festive boards are just a few meters apart. The ambience in the middle of the fields around Niederpleis, a district of Saint Augustin, lies the U-shaped courtyard with its bright yellow tinted two-storey buildings. In the left leg of the U form the restaurant company resides with several guest rooms, among others with the Mühlenstube, the conservatory and the Tenne. In summer a beer garden invites you to stay. We will spend the evening in the conservatory, a rustically acting room with large yellow brown floor tiles, a wooden panel ceiling worn by dark brown beams and stands, hanging down from the white yellow cylinder of moderate diameter and illuminating the room more cumbersome than bright. Two window fronts with white frames and Raffrollos give the view free in the courtyards of the facility. Dark brown bars also divide the walls held in pale ochre. No horse in the hallway – no, here is a bike of anno dunnemals on the wall. The brown tables covered with white table runners, fresh flowers and candles fit to the brown shades of the bars, which are surrounded with chairs under red coughs. We like two couples here, a pleasant ambience, despite the size of the room. There is enough space to keep the tables at a discreet distance. An evaluation with good and four stars for the ambience is justified for us. Before our visit, we had already studied the menu on the restaurants' websites. I immediately had the rabbit lobe with Tagliatelle and olives Chorizo Sauce. Memories of my youth were awake – to the carnival in a dark sauce in a boxlet for Christmas. Kaströllchen a mountainous Rhenish mutation of the Casserole, which came to the Rhineland with Napoleon. We reserve a short hand, and a few hours before the beginning of spring a young man welcomes us to the restaurant and points us the way to the reserved table. In addition, he takes away the not yet early dressing room. He will serve us the evening, supported by a somewhat older colleague. The service is exemplary, unobtrusive, in our demand it proves to be competent, it is friendly and fast. Not only does our young serviceman ask for our satisfaction with the food, but the boss also asks. It may seem natural. But, of course, it is no longer the effort of our serviceman to help me back to the disappeared carnival. As I said, I was looking forward to the batches of the rabbit advertised in the virtual menu. But in the weekly card that our young man reaches us right after taking place, the rabbit has disappeared. With not only played sad miene, I tell the young man of my anticipation on the drive of the canine, supported by the compassionate shields of my enthusiasts. The simple thing is gone! does not come to the young man over his lips, no, he shows compassion: let's see if something can be done! Whether I wanted the rabbit lobes as they were in the net. Simsalabim, the carnival is back! With joy I ask the question of our service owner: Yes, with Tagliatelle, Vegetables and Olives Chorizo Sauce! . The re-enchanted carnival finally gives us full five stars for the service: Excellent how the service and the kitchen strive to fulfill guest wishes. The menu is short and flush. A weekly menu offers a handful of appetizers predominantly Mediterranean orientation, a scarce handful of fish dishes, a handful of grilled or tasted meat dishes and a few pasta dishes. The mill kitchen itself is a “creative light gourmet cuisine” with fresh and seasonal products. The weekly card can be found on the websites of the Niederpleiser Mühle. Our serviceman gives us the desired time to choose from. Finally, my wife chooses • Irish lamb fried pink, chorizo, beans and beard liquor potatoes to 23. €, I, as already told, • Rabbit lobe with Tagliatelle, Vegetables and Olives Chorizo Sauce to 17. Our friendly couple chooses • Filet from Fjord Lachs under the potato crust on cloth cream vegetables (20 € and • Rumpsteak from Angus Rind approx. 230g, pepper sauce, roast potatoes and vegetables (20 €). As the first drink, my wife, who has to give the chauffeuse in turn, chooses a three-quarterliter bottle of Selters to 5,90 €, I choose a gray burgundy from the vineyard Dr. Heger (0,2 l to 6,50 €, and our friends choose Bitter Lemon (0,2 l to 2,70 € and an alcohol-free 4. In detail, I will report on the courts of my wife and mine, rather flattering about the couple of friends. As soon as we have communicated our food and drink requests to the service, the young man brings the drinks, all well-tempered as it should be. My Hegerscher Grauburgunder is presented at the table from the bottle. Little later a disappointment. A total of six slices of baguette and a packaged slice of French, slightly salted butter – in my memory it was a slice of the brand Les Conviettes, Beurre demi sel extra fin AOP Charentes Poitou of perhaps 15 or 20 grams – to give a greeting from the kitchen for four people. The bread is fresh, crispy outside, the butter tastefully, and it certainly has its price, but this infallible mini portion of amuse gueule is more disturbing the positive overall impression of the food to be described than that it supports it. Leave would have been better than present. In the hope that it will be better, we are staring at our main foods. They are then served by our young service owner and his older colleague after a reasonable waiting period. On the plate of my loved ones lies a well tanned lamb carree, surrounded by dark brown sauce. Among the thin bones, the bearded potatoes are hidden. Beans and mini tomatoes are raised under the Chorizo sauce. My wife would rather have had her back, but she is still very happy with the Irish lamb back. The meat is pink fried, juicy and tender, the beard liquor potatoes are a good alternative to the usual rosemary apples. The fact that the beans and tomatoes are mixed with the Chorizo sauce is a little disturbing. But she praises the vegetables cooked on the spot and the tasty sauce. My wife is very happy with her court. The preparation and excellent taste make the little inadequacies in the presentation forgotten. I get presented two rabbit lobes with sauce, surrounded by a chop of Tagliatelle and a small vegetable hill, consisting of, among other things, small cubes, zucchini, onions and perennial cellar. The rabbit lobes are professionally cooked, the meat is tender and almost falls off the bone. The Tagliatelles are cooked like the vegetables al dente. The olive chorizo sauce gives the special taste. Green olive pieces and some small chorizo slices can be found in it and give spices. I am also very happy with my choice. There's nothing to blame for me. Our friend gets a neat piece of salmon fillet under a nice roasted crust, rasped, appealingly seasoned potatoes. The fish potato arrangement rests on a green bed of rag vegetables in cream sauce. Our friend evaluates the dish very well. Stay the rump steak of our friend: nicely tanned potatoes and the same vegetables as in the rabbit tusks frame the steak. The meat is cooked as ordered, our friend is satisfied and appreciates his dish with good. So attentive, as the service asked if everything is right and tastes us, he asks for a while for any dessert wishes. In particular, the ladies are not denied a sweet conclusion, and our service provider gives us the dessert cards. The two ladies choose a • hot apple tart with vanilla ice cream at €7. I choose the • cheese variation with fig mustard at €9. The apple tart is a small round, obviously freshly baked with thick apple slices in a vanilla cream, garnished with two strawberry halves. A vanilla iceball is stretched from a pastry. Vanilla sauce strips and Cassistupfer serve not only for visual appreciation, but also for tasteful. The ladies swarm from sweet seduction and are fully satisfied. My cheese variation is served on a black slate plate: three small cut cheese corners, three soft cheese triangles and two triangles of fig cake with nuts. The fig mustard is served in a small pot. Two strawberry halves serve as decoration. Baguette slices are served for cheese. The cheese tastes in combination with the slightly sweet but sharp fig mustard excellent. The taste of the cheese is particularly emphasized after a slice of consumed fig cake. The variation tastes and is a fitting conclusion in the food sequence – but not without accepting an Italian herbal bitter, which I then miss when writing this review on the invoice. The food is in the overall assessment close to five stars and an excellent one. But the motherly greeting from the kitchen and the good, but not very good Rumpsteak court bring smears, so that four and a half stars appear to be justified to us. Cleanliness There is absolutely nothing to complain about. Not only in the guest room and on the tables everything is brightly clean, but also in the toilets. My wife reports appealing decoration in the toilet room with pot plants and tea lights. As an offer of the house, a basket with hygiene, body care and hair spray is provided. Cleanliness is worth its five stars. The price performance ratio The prices are completely fine compared to the offered quality. The dishes are worth the price, so that four stars are appropriate for the price performance ratio. The conclusion The evening with our friends was a success. We are happy to go home and keep the Niederpleiser mill in good memory – as with our previous visits. And one thing is clear: we recommend the restaurant and like to come back.

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I was still booked for months as a DJ at a wedding there, but then also to eat privately with the family. It has simply voted everything, price/performance, location, service and of course also the food offered. We like to come back!

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We had: fish soup... super delicious duck breast... pink and fine rumpsteak... to the point The service: Very friendly and accommodating... loose and not lifted. It has rewarded... and our wedding is there!

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High quality food and drinks, great ambience, staff very friendly and welcoming. You can only recommend this restaurant! We like to come back

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...here only everything I would forgive more stars

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