A. Buschmann in Rietberg

The wine evenings are a pleasure! The owner Michael Vollmer puts together the right wines for a specific theme. He coordinates these with the excellent chef Rene Sauerzapfe for each course - really a culinary delight :-)

Thank you for the very nice evening. Great atmosphere and attentive staff who were also a bit more relaxed, which we found very pleasant. As a startup there was homemade bread with salted butter and a homemade dip, just perfect. The dishes are prepared with great attention to detail and taste great. A taste explosion for the palate. As starters we had: Lamb's lettuce in balsamic vinaigrette with fried veal fillet tips in teriyaki varnish, herb cream, sweet and sour onions & caramelized pumpkin seeds and Vitello Tonnato "with a difference" with pink fried saddle of veal, two types of tuna (briefly fried with sesame & as a tartare) and baked capers. Main courses: Variation of game fish on saffron spaghetti with fresh leaf spinach, pine nuts and bouillabaisse sauce and "Surf 'n Turf" from Black Angus rump steak & redtail - wild water prawns with carrots - ginger puree, Asian vegetables with sesame & Barolo sauce. Desserts: "Rhubarb and Vanilla" Young rhubarb with vanilla mousse, baked vanilla cream, raspberry rhubarb sorbet and butter crumbles and crème brûlée CONCLUSION: We'll be back and if you haven't been there, you're missing out on fantastic food and uniquely lovely hosts

Great trout fillets, very tasty, always fish dish on Fridays, food and service is top. Ambience: Snack bar, outside when the weather is good.

Great hotel with great service and fabulous cuisine.

Price-performance ratio is right