Overview
Restaurant Views: 2,086
Awards
- MICHELIN Guide
- OAD
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European Classical Restaurants 2022, 7
Chef
Clemens Rambichler
Cuisine
Classic French, Französisch-klassisch, French - German
Foodle Reviews
The Waldhotel Sonnora in Wittlich-Dreis in the Eifel area has been a luxury family-run hotel since 1978. The *** Restaurant is the very heart of the property and an island of excellent cooking with the best ingredients ever. After the sudden death of Helmut Thieltges a few years ago, Clemens Rambichler, long time sous-chef (here since 2011) took over and the restaurant is brilliant as ever. We are here in one of the best restaurants of the world, where style, service, ambiance and food is hard to... More
The Waldhotel Sonnora in Wittlich-Dreis in the Eifel area has been a luxury family-run hotel since 1978. The *** Restaurant is the very heart of the property and an island of excellent cooking with the best ingredients ever. After the sudden death of Helmut Thieltges a few years ago, Clemens Rambichler, long time sous-chef (here since 2011) took over and the restaurant is brilliant as ever. We are here in one of the best restaurants of the world, where style, service, ambiance and food is hard to top. Less
Throwback to a splendid dinner at ⭐⭐⭐ @waldhotel_sonnora earlier this year. @clemensrambichler beautifully balances classic French cuisine with a few modern touches here and there without any compromises. This "layer cake" made of pommes rösti, beef tartar, caviar and creme fraiche was equally spectacular and satisfying and of course it made my top 20 list, which you can find via the link in my bio
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#foodie #foodies #foodporn #instafood... More
Throwback to a splendid dinner at ⭐⭐⭐ @waldhotel_sonnora earlier this year. @clemensrambichler beautifully balances classic French cuisine with a few modern touches here and there without any compromises. This "layer cake" made of pommes rösti, beef tartar, caviar and creme fraiche was equally spectacular and satisfying and of course it made my top 20 list, which you can find via the link in my bio
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury Less
@waldhotel_sonnora, the oldest three Michelin-starred restaurant in Germany, is now temporarily closed, but hopefully people will soon be able to visit this culinary institution again.
In the picture, underneath the mountain of Perigord truffle, you see perfectly cooked veal sweetbreads served with celeriac, parsley jus and sautéed spring onions. Another splendid dish by @clemensrambichler
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#foodie #foodies #foodporn #instafood... More
@waldhotel_sonnora, the oldest three Michelin-starred restaurant in Germany, is now temporarily closed, but hopefully people will soon be able to visit this culinary institution again.
In the picture, underneath the mountain of Perigord truffle, you see perfectly cooked veal sweetbreads served with celeriac, parsley jus and sautéed spring onions. Another splendid dish by @clemensrambichler
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #Michelin #waldhotelsonnora Less
Clemens Rambichl
Technically a new 3-star restaurant as unfortunately in 2017 the famous Chef Helmut Thieltges died suddenly and Chef Rambichl took over.
Now he is at 29 years the youngest 3-star Chef in Germany and certainly one of the youngest in the world.
His cuisine is a direct continuation of the classical style of Mr. Thieltges with some small changes. This is because he totally supports the style of his mentor and not because he wanted to copy it. However in the future there will be... More
Clemens Rambichl
Technically a new 3-star restaurant as unfortunately in 2017 the famous Chef Helmut Thieltges died suddenly and Chef Rambichl took over.
Now he is at 29 years the youngest 3-star Chef in Germany and certainly one of the youngest in the world.
His cuisine is a direct continuation of the classical style of Mr. Thieltges with some small changes. This is because he totally supports the style of his mentor and not because he wanted to copy it. However in the future there will be more gradual changes coming. His theme is evolution not revolution.
This meal was accented by the sweetbread course which was tender, but with the right texture, served at the right temperature. The other outstanding course was the Suprême of Etouffé pigeon. Less
Address
Auf'm Eichelfeld 1, 54518 Dreis, Germany
Phone
+49 6578 406