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Exclusive dining
Welcome to the Wachtelei
Our restaurant has been attracting connoisseurs and gourmets from near and far to idyllic Rotenburg since March 2014. Seasonal cuisine with a regional touch forms the basis of the delicious creations of our chef Daniel Rundholz.
His respect for the characteristic aromas and their skilful combination have repeatedly led him as a guest chef to the world’s best cruise ship EUROPA. On the high seas and in the quail egg Daniel Rundholz conjures up culinary highlights with seasonal specials.
Opening hours
7.00 am to 10.30 am (breakfast)
12.00 to 14.00 (lunch ticket/Sunday brunch)
14.00 to 16.00 (afternoon ticket/cake)
18.30 to 22.00 (evening ticket)
7.00 to 01.00 o’clock (fireplace bar)
Menu
We offer you a foretaste of your visit to our restaurant Die Wachtelei with an insight into our menus. We prefer to use local products, which we artfully arrange. These can be found in our pARTus menu as well as in many other places. Most of the herbs used grow in our country house garden and we also compose the spices ourselves. With the greatest respect for the products used, our chef Daniel Rundholz and his team create culinary masterpieces that will turn your visit into a culinary highlight.
Differentiated enjoyment in the here and now
Exquisite culinary delights from the region
Chef Daniel Rundholz has been the man responsible for the exquisite culinary delights in our restaurant Die Wachtelei since the first hour of the Wachtelhof.
His ingenious reinterpretations of traditional dishes are the result of his strict selection of regional products and his flair for the ideal complement of exquisite flavours. An overview of the seasonally changing culinary creations can be found on our current quail egg menu.
Proven partners in the compilation of forgotten delicacies such as Jerusalem artichokes, parsnips and patisson pumpkins are regional farmers (e.g. Wilkenshof from Hollenstedt and Schlohs Hof in Hellwege) with seasonally freshly harvested field crops from organically responsible cultivation.
Respect for “grown pleasure” also characterises the uncompromising commitment to animal-friendly husbandry. You can taste this with the tender Heidschnuckenrücken, which is served with fennel fumet and tomato tree cake, as well as with the butter tender fillets of Charolais beef from Hollenstedt or the crispy Oldenburg Freilandente.
Delight facets
From our own house
Since 2010 our chef has been growing lemon thyme, laurel, pimpernelle, lemon balm, bear’s garlic and many other herbs in the new country house garden. They provide top-fresh aroma accents in his delightful creations such as organic veal fillet with baked Tafelspitz on Boudin Noir and mashed potatoes and leek. The dessert menu is also inspired by the herbs and the in-house patisserie is dedicated to the creation of sweet temptations that smell of summer…
Our tip: Enjoy your aperitif with a view of the high treetops in our country house garden. There is no better way to start enjoying the quail egg! You are welcome to reserve your table by e-mail or telephone (04261 – 85 30).
