Romantik Hotel Dorotheenhof
The restaurant “Le Goullon” is famous for its extraordinary cuisine, which treats guests to delicacies ranging from Thuringian creations through to dishes inspired by Mediterranean or exotic influences. The restaurant grows herbs and vegetables in its very own garden and gets the fruit for its legendary apple strudel from the neighbouring orchard.
The Head Chef at the restaurant “Le Goullon” is Martin Grau. When creating his Thurinigian cuisine, he adds his very own special touch with a hint of Mediterranean flair, for example serving trout fillet on a bed of lentils and potato or combining his marinated boiled veal “Tafelspitz” with rocket, Parmesan and capers in perfect harmony. One of the classic deserts served by the restaurant is its strudel made with apples from the Dorotheenhof orchard, which is served with vanilla ice cream. The wine menu features a number of fine tipples made by winegrowers in the Saale-Unstrut region, as well as local fruit brandies from the “Fahner Höhe” range of hills and its very own herb liqueur, which goes by the name of “Carlchen”. The top Thuringian chef Claus Alboth is not only the Managing Director of the hotel, but is also happy to step into the kitchen on request, running an exclusive cookery school known as “Chefs Table”. At his lessons, which can be booked for groups of six or more guests, the maestro impresses his audience with a live demonstration of his cooking skills.