Das Schloss Berg ist ein kleines Renaissance-Schloss an der Obermosel in Deutschland. Schloss im Landkreis Merzig-Wadern · Renaissancebauwerk im Saarland · Bauwerk in Perl (Mosel) · Baudenkmal in Perl (Mosel) · Hotel im Saarland. Victor's Residenz-Hotel Schloss Berg, Nennig: Bewertungen, authentische Das Hotel befindet sich in schöner Alleinlage oberhalb von Perl. Gratis-Leistungen für HRS Gäste im 5 HRS Sterne Hotel Victors Residenz-Hotel Schloss Berg Perl: Mineralwasser ✓ Parkplatz ✓ WLAN ✓ %. <
VICTOR’S RESIDENZ-HOTEL SCHLOSS BERG – Ihr Luxus-Hotel an der MoselVictor's Residenz-Hotel Schloss Berg 5 Sterne Superior - Hotel - Perl - Nennig Das märchenhafte Ensemble aus mediterraner Villa, Renaissance-Schloss und. Victor's Residenz-Hotel Schloss Berg, Nennig: Bewertungen, authentische Das Hotel befindet sich in schöner Alleinlage oberhalb von Perl. Gratis-Leistungen für HRS Gäste im 5 HRS Sterne Hotel Victors Residenz-Hotel Schloss Berg Perl: Mineralwasser ✓ Parkplatz ✓ WLAN ✓ %.
Schloss Berg Perl Divine delights in the vineyards VideoVictor´s Residenz-Hotel Schloss Berg, Perl-Nennig/Mosel - Weekend4Two
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All hotels Hotels Apartments. Germany Hotels Apartments. Saarland Hotels Apartments. Nennig Hotels. We Price Match. Krista United States of America. Staff are excellent they really care and want to look after you.
Martin United Kingdom. Beautiful location. Anonymous United States of America. We liked the location, the staff, the swimming pool and the Baccus restaurant.
Ignacio Luxembourg. Best staff ever, they go the extra mile. Had a great walk between the vineyards straight from the hotel.
Nynke Netherlands. Very well organized breakfast following strict covid protocols and great service. Alexander United Kingdom.
Location is very good! Huili Germany. We were provided with an upgrade to the main castle where the Fine Dining restaurant was.
Paul Luxembourg. Service inside hotel excellent, with a specific mention to the porter, always happy and willing to help.
Hassan United Arab Emirates. Staff 9. Highly rated for: Very comfy beds. Highly rated for: Great check-in experience.
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Amazing, intense and sweet carrot flavours, balanced out beautifully by the refreshing yoghurt foam. Great texture from the carrot crisp and a sprinkling of caraway seeds.
First 'Red gamberoni' wrapped in a thin layer of Lardo di Colonnata, topped with Oscietra caviar, Granny Smith apple and a small piece of crackling.
Wonderful richness and lightly sweet flavour from the lardo, the fresh gamberoni adding a terrific contrast and the caviar delivered a nice salty finish.
An utterly delicious dish with flavours that lingered on the palate. Next mackerel. Lightly scorched mackerel fillet and belly served with thin slices of lightly curried potato, smoked bone marrow, quinoa cream, thinly sliced pickled limequat and a green daikon oil.
Top-quality mackerel whose oily richness was intensified by the wonderful smoked bone marrow and balanced perfectly by the bitters of the pickled limequat.
A fantastically elegant dish with a perfect balance of richness, bitterness and acidity. Lovely warm and herby finish from the daikon oil and the quinoa cream added a nice touch of luxury.
Great use of radishes, they delivered texture, freshness and flavour. A sublime and beautifully presented dish with clean flavours, terrific bitters and a lovely touch of comfort from the flavoursome algae crumble.
Finally the so-called Japanese vegetable and rock garden. Lightly charred tuna served with avocado pearls and a refreshing basil and coriander ice cream.
The 'garden' was made up of a selection of pickled vegetables such as radish and carrot, delivering sweetness and sharpness, and a smooth miso and passion fruit ganache, shaped into 'rocks', the passion fruit adding a nice hint of tanginess.
Wonderful combination of fresh flavours with beautiful acidity. This little crisp parcel was delightful — light and airy, and the kataifi giving the croustillant a unique texture.
An encore of the variations on Goose liver was up next, the reason probably because they overheard me raving about how awesome I thought it was first time around.
So this is much an excuse to show a picture of the dish in its full glory instead of the little tasting portions served the day before.
I personally prefer scallops to be kept whole and intact, but they were nevertheless well timed, and the interplay of textures between the slightly gelatinous tapioca and toasted quinoa was pure genius.
This has to be one of the best scallop dishes I have tasted. Fillet of sole was crusted with pepper, served with some beautiful green asparagus wrapped with Joselito pancetta.
I was rather concerned when reading the menu as, going by experience, crusting a piece of fish like Sole, which has a subtle but distinct taste, with a strong element like pepper can be rather tricky.
The balancing act was spot-on, with just a small amount of peppery bite and yet again reminding me why Chef Bau is so highly revered by the foodie community.
As for the asparagus, wrapping it with Joselito pancetta was not for aesthetic purposes as the vegetable was nicely infused with the smoky, meaty aroma from the pancetta.
To round this simple dish off was a dollop of creamy, unctuous lemon butter. Pan-fried veal sweetbread on a bed of chanterelles was executed masterfully.
I am often frustrated when served sweetbread in restaurants simply because they are either overcooked and dry or wet and limp. What was put before me was a cooking masterclass in preparing the perfect sweetbread with a soft, almost milky interior and crisp, caramelized crust.
For me, however, the dish was all about the truffled polenta. When the word polenta is mentioned on any restaurant menu be it a thrifty trattoria or a high-end French restaurant, it often conjures up images of yellow, gloopy stuff.
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