Committed to indulgence with an easy conscience
To us, regional cuisine doesn’t just mean cooking to grandma’s recipes. We also follow her handed-down kitchen philosophy: use regional and seasonal ingredients, value species-appropriate husbandry and avoid food waste. So, if the plate is bigger than your belly, we’ll gladly pack up the leftovers as a small and exquisite ‘for tomorrow bag’ – just let the waiting staff know. Wish to take Heimatbier, our house wine or another of our products home with you and need a bag? Carry off our cotton bag, manufactured to environmentally sustainable standards, for €2.50. (We donate revenue from the bags’ sale to Greenpeace Germany in support of the campaign against continuing environmental destruction.) And like grandma in the olden days, we prefer to do our laundry ourselves and even do the ironing here in the inn. So you can be sure that it’s washed with as few chemicals as possible and with an eye to saving water.
Award from Greentable since 2015
We’ve already been commended for this attitude by Greentable since 2015 as an exemplary sustainable restaurant.
Slow Food? We’re all for it!
To uphold regional diversity and native food culture – that’s the intention of Slow Food, and it’s our intention as well. This is why, for many years, we have been partners to this organisation under the sign of the snail. And we’re proud that our inn is once again recommended as one of 400 Slow Food inns across Germany in the 2019 Slow Food gourmet guide.
Top of the hostelry charts
In the TripAdvisor ratings portal we are constantly among Münster’s most popular restaurants. This is why we were distinguished with the Certificate of Excellence in 2016. The certificate only goes to restaurants, sightseeing sites and hotels that are consistently rated as outstanding by TripAdvisor’s reviewers.
In the magazine ‘Münsterland geht aus’ we achieved 1st and 2nd place in the ‘Gutbürgerliche Küche’ category in 2014 and 2015.
Salary bonus for evening and weekend services
Working in gastronomy is one of the most exciting and attractive jobs we can imagine: Cooking to a high standard for interesting sophisticated guests, providing them with sound advice and supplying them with exquisite drinks and fresh regional dishes… Where else do you see happy faces so often?
Still, gastronomy can also be hard at times, for example when everyone else is free after hours or at the weekend and our employees have to work. So we show our appreciation for their passion and skill with a salary bonus for evening and weekend services.
Our greatest praise? Yours!
We’re delighted with our awards: but we won’t be happy until you’ve enjoyed your meal! So: Tell us what you liked about us! In person in the inn – or on Facebook!