Caspar's - Table reservation

the hotel “Gräflicher park health balance Resort” with its Caspar’s restaurant is located in the middle of a beautiful English landscape park, one of the most beautiful in Germany and is in the private ownership of the family graf von Oeynhausen-Sierstorpff. unique solitary trees, various themed gardens, designed by internationally known garden artists, a great wild and much more make a visit worth visiting. six different department stores on the grounds have 135 individually furnished hotel rooms. in other large department stores on the extensive area are wellness and spa areas among others. entrance to the hotel and restaurant we park our car on the hotel's own parking on a beautiful, warm summer day and go towards the hotel, which harmoniously fits into the overall picture with its glass front. the path through the generously designed lobby leads to the entrance of the restaurant. carefully covered tables energize a dense atmosphere in the interior, the wide window front offers a view into the park. Here we do not want to sit, because of course we draw it on the terrace. the serviceman, who warmly welcomes us, leaves us the space choice, because we do not want to get too much sun and try different tables until we have found our place. a place to feel comfortable, resting and comfortable radiating, with a view of the park. the menu quickly reaches us. it is beautifully clear, but completely sufficient, and for every taste there is something. three appetizers, two soups, six main dishes as well as three desserts await the hospitable chef thomas blümel relies on fresh, regional cuisine with products from farmers and businesses from the region that I also know. also comes from the grassy jagd wild on the table and the in-house pâtisserie produces cakes and sweets. in this house one can assume a high quality of products. thomas blümel has cooked among other things in the ritz carlton wolfsburg under sven elverfeld and in the watthof in rantum and under jörg müller on sylt. he likes to be inspired: “I look what I have in the garden, what is on the market and connect the ingredients meaningful. the map therefore changes quickly depending on the season relatiw. as an appetizer it should be for me carrot cream soup with roasted speck and majoran (6.50 €) and served as main dish medaillons of bark, pork and pute with mushroom cream sauce, mixed vegetables and late zle tasty in the pot pan (18.40 € . my friend chooses grilled rumpsteak with schalotte jus, speckbohnen temperature the greeting from the kitchen is taken: warm, crispy Ciabatta discs, carefully wrapped in a fabric napkin, with green cucumber in glass, spicy. the potato cream soup for me comes wonderfully hot on the table. plentifully roasted speck is attached in small pieces. the kartoffel taste is not covered by any spicy, even majoran is not dominant. I have rarely eaten a potato cream soup from such good consistency and so wonderfully harmoniously seasoned. our two main dishes come after a pleasant waiting period. on a mirror of mushroom cream sauce are the three quite large pieces of meat placed, all three of very good quality and very juicy and delicate, the meat is almost on the back. over it is distributed in mouth-to-mouth cut vegetables, cauliflower, brokkoli, mouths, zucchini and champignons. all sorts are crisp and show a lot of own taste. from the very good homemade late zle I can no longer eat so much, for that the pieces of meat were almost too large for me and the sweet plenty of size. a very good grounded court! my friend is very fond of her rumpsteak: beautiful roasted, exactly hit gargrad medium, delicate, juicy meat, excellently seasoned. they spkbohnen under the steak crisp and in combination with the strong jus especially delicious. the ofenkartoffel is different from what she expected: once cut and the cut areas again fried vigorously, the crumbled square on top. anyway, she also enjoyed her court very much. a dessert does not fit anymore, we are very well saturated. I would have liked to have eaten the “Karamellized Furnished with mangocomote and yogurt”. all service ladies and gentlemen act friendly, professional, and always had the gast in sight. Conclusion: a conscious, regional and creative kitchen with diverse orientations without fixed categorization!

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the hotel “Gräflicher park health balance Resort” with its Caspar’s restaurant is located in the midst of a beautiful English landscape park, one of the most beautiful in Germany and is located in the private owned by the family tree of Oeynhausen-Sierstorpff. unique solitary trees, various themed gardens, designed by internationally renowned garden artists, make a great wild and much more worth a visit. six different department stores on the premises have 135 individually furnished hotel rooms. in other large shopping malls on the extensive area are wellness and spa areas among others. entrance to the hotel and restaurant we park our car on our own parking lot of the hotel on a beautiful, warm summer day and go towards the hotel that fits harmoniously into the overall picture with its glass front. the way through the generously designed lobby leads to the entrance of the restaurant. carefully covered tables energize a dense atmosphere in the interior, the wide window front offers a view into the park. Here we do not want to sit because we naturally draw it on the terrace. the serviceman who welcomes us warmly lets us choose the space, because we do not want too much sun and try different tables until we have found our place. a place to feel comfortable, rest and shine comfortably, with views of the park. the menu reaches us quickly. it is nicely clear, but completely sufficient, and there is something for every taste. three appetizers, two soups, six main dishes as well as three desserts waiting for the hospitable chef thomas blümel relies on fresh, regional cuisine with products from farmers and companies from the region I also know. also comes from the grasjagd wildnis on the table and the in-house pâtisserie produces cakes and sweets. in this house you can assume a high quality of the products. thomas blümel has boiled among others in the ritz carlton wolfsburg under sven elverfeld and in the watthof in rantum and under jörg müller on sylt. he likes to be inspired: “I see what I have in the garden, what is on the market and how it connects the ingredients. the card therefore changes quickly depending on the season Relatiw. as an appetizer it should be carrot cream soup with roasted speck and majoran (6.50 €) and served as a main dish meldaillons of bark, pork and pute with mushroom cream sauce, mixed sweet and late zle tasty in the pot pan (18.40 €. my friend chooses grilled rumprösteak with schalotte june the kartoffel taste is not of a spicy, even majoran is not dominant. I have rarely eaten a potato cream soup from such good resistance and so wonderfully harmoniously seasoned. our two main dishes come after a pleasant waiting period. on a mirror of the mushroom cream sauce are the three quite large pieces of meat placed, all three of very good quality and very juicy and tender, the meat is almost on the back. over it spreads into mouth-to-mouth cut vegetables, cauliflower, brokkoli, mouth, zucchini and champignons. all types are crisp and show a lot of their own taste. from the very good homemade late zle I can no longer eat so much, because the pieces of meat were for me and the sweet amount of size almost too big. a very good court! my friend is very popular from her rumpsteak: beautiful roasted, exactly hit gargrad medium, delicate, juicy meat, excellently fed. they spkbohnen under the steak body and in combination with the strong jus especially delicious. the ofenkartoffel differs from what she expected: once cut and the cut areas again fried vigorously, the rugged square above. anyway they enjoyed their court very much. a dessert no longer fits, we are very well saturated. I would have liked to have eaten the "karamellized furnished with mangocomott and yogurt". all service ladies and men are friendly, professional and always had the gasse in itself. Conclusion: a conscious, regional and creative cuisine with diverse orientations without fixed categorization!

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We ate very well within half board. The desserts are very powerful, the cheese plate also opulent The service was nice, though somewhat delayed. Unfortunately, there is no firm service so we can forget something. The wine map is extensive, but also at a high level. We would have had coffee and taken a degistif if the service that had taken up in the garden with a lot of evening sun would be pleasant

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