Please send us your estimation

Andreas,

We want to thank you and your family again for all the warm hospitality you provided during our Honeymoon stay. The view from our room was breathtaking and being able to use your bikes made it a very memorable experience that we will never forget!

Although it was sad to leave, we hope to be back again very soon! We will also share our happy experience with others!

Best wishes and much appreciation,
Jeff and Chrissie

George and Rosie Smith by E-Mail, :

Just a note to say thank you very much for our stay with you over the last week. Our stay was made all the better due to the very friendly and professional way that we were looked after. Every member of staff greeted us with a smile and a cheery “Guten Tag”. The Rhein Hotel has it exactly right…..good food…good service in a great location.

Best Regards,

George and Rosie Smith.


Morgan Langbehn, Seattle USA, wrote in his Online-Booking, 09.30.2009 for November 09:

I am hoping to have another very nice stay with you this year. I hope you have a room open for these dates. Last years stay was one of my best hotel experiences EVER, ANYWHERE! The room, the service, the food, and the hospitality were all outstanding!

Thankyou very much. Hope to see you soon.
_Morgan _


Dave McIntyre’s, wine and food columnist for The Washington Post, USA posted in his Blog “Visits in Germany” in July 2008:

I have a Beef with Riesling! Can Riesling carry a meal?
On a recent tour of Germany’s top wine regions, I found myself in Bacharach, in the Mittelrhein_vyd_2 heart of Mittelrhein, where nearly every promontory…

…Most importantly for wine lovers, Bacharach has Weingut J. Ratzenberger – and the Rhein Hotel, home of Stübers Restaurant and chef Andreas Stüber.

Jochen Ratzenberger’s winery on the edge of town is built into the hill that grows his vines, the cellars dug 40 meters deep into the hill to keep…

…Or perhaps these were dinner bells. At Stüber Restaurant, I ordered the house specialty, Rieslingbräten – a pot roast essentially, marinated for three days in Riesling, mustard, and some other stuff I never quite got clear despite several entreaties to the chef. (He gave me a postcard with a cartoon that roughly describes how the dish is made – it’s that popular.) The meat is then braised with onions in a 150-degree Celsius oven for three hours. Served with its buttery sauce and a mound of spätzle noodles, it was sheer comfort food.

Cooked in Riesling…

…Back home, the memory of this meal – which ended in the restaurant kitchen watching Germany defeat Austria in the European soccer qualifying round – has me digging my spätzle maker out of the closet and searching for Rieslings in the wine stores.

Read complete Post in Dave McIntyre’s Blog:
I have a Beef with riesling


And your impression?
Please send us your opinion at:
info@rhein-hotel-bacharach.de

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