WALDHOTEL SONNORA

Waldhotel Sonnora resizedCuisine: French

Less than an hour’s drive through the stunning German countryside will bring you to this gourmet gem where chef Helmut Thieltges wields his classical culinary skills.

Expect magnificent French-inspired fare with strong flavor combinations, such as goose liver with iced fig and pears or grilled lobster with parsley mousse. The excellent wine list showcases both German and international growers.

Andy Hayler Favorite:

The Hotel Sonnora is set in attractive countryside less than a one-hour drive from Luxembourg. Highlights of the restaurant’s classical cuisine included an attractively presented parfait of high quality goose liver with iced fig and pears, and langoustines of impeccable quality, beautifully cooked. A trio of pre-desserts truly spectacular, consisting of a canneloni of chocolate filled with coffee mousse, fabulous sherbert of lemongrass and vodka and a marinade of pineapple with saffron and pepper. Coffee and petits fours kept up the standard right to the end. Overall, this was a magnificent meal—the standard was impeccable and never dropped.

Head Chef: Helmut Thieltges

+49 (6578) 406 98220

Waldhotel Sonnora, Auf’m Eichelfeld 1, 54518 Dreis, Germany

www.hotel-sonnora.de

Editor's Pick

What Other People are Reading