Restaurant KASTENWALD

We won't be coming back. The meat quality is disappointing, and to make matters worse, they blame the customers with a flimsy excuse. The waitress was unfriendly and should find another line of work.

A very unpleasant experience. A very disagreeable and unfriendly waitress. A steak with a more than questionable taste, clearly lacking freshness. And laughable explanations...

Four of us thoroughly enjoyed this restaurant, both the service and the food. The waiter was very friendly, and the restaurant's layout was pleasant. A reliable choice. Thank you.

A place well worth the detour! A wonderful experience at this restaurant where everything was perfect: a warm atmosphere, a friendly welcome, and absolutely delicious food. A great time spent with friends at a very reasonable price.

Wonderful from the first bite to the last. The combination of dishes, the quality, and the surprising flavors – I haven't eaten this well in a long time.

The restaurant is very clean, the food is perfect in my opinion, but for someone like me with a big appetite, I find the portions a little small. The young chef does a great job, the presentation is beautiful, you can go there without hesitation.

We dined at your lovely restaurant last night. Our first impression was wonderful; the menu was beautiful, and everything was well-maintained and clean. Unfortunately, I must respond to Isabella's review. As she already mentioned, our meat was completely tough, and she was referring to the beef. We had veal once and beef three times. I myself am a chef, have worked in Michelin-starred restaurants in the World's Top 50, and we all know what low-temperature cooking means, and we all know perfectly well what medium means. As a colleague, I can also tell you that 45 degrees has nothing to do with low-temperature cooking. For beef, low-temperature cooking starts at 60 degrees. I'll also explain why we didn't say anything to the server: she came to our table what felt like 200 times, didn't speak English, and we simply felt sorry for her. She was trembling, nervous, and even mentioned that she was new. She repeated this several times and apologized constantly. We thought she was sweet and didn't want to make her even more nervous, as the poor girl seemed very overwhelmed. What's also incomprehensible is how a young woman can be left so alone at such a high level without proper training. But it wasn't possible to order a bottle of wine or any extras. We also wanted a sweet wine with the duck liver, which she didn't understand, and bread only arrived with the main course. Even if we had complained, we wouldn't have known where to begin. Normally, we eat several courses in a restaurant like this, drink two or three bottles of wine, with a digestif, coffee, etc. But we gave up after the main course and just wanted to leave. We were even asked which sauce we wanted with the meat, and even then we said the chef should decide. Unfortunately, the sauce had nothing to do with gravy. We know exactly what Pommes Dauphine are, but what we had (see Isabella's pictures) was nothing like that. As you describe, they're caramelized? Well, our Dauphine smelled like burnt oil, and inside they were completely tasteless and watery! The duck liver was okay, but not exactly a highlight for a fine dining restaurant. The ravioli was also okay. All the dishes completely lacked salt, herbs, flavor, and essence—simply everything. This isn't meant to be harsh criticism, but we all know what good food is, and the price-performance ratio was completely off for this quality. I hope you learn from this and do better in the future, because my first-year apprentices cook better. And we can't be held responsible for the fact that you had a full house at lunchtime. But it sounds as if we should apologize for your full house? During our visit, there were only two tables in the restaurant. Sincerely, Robert

We were just there and were absolutely disappointed. There were four of us, the beef was tough (one person was starving and forced it down), two left half because it was inedible. The sauce, sorry, jus, was just fat with...? The whole plate was nicely presented but tasted of nothing. The veal tasted extremely strange (texture: rubbery, medium-rare) and the potatoes were burnt. The bread was dry and stale. Even adding more salt didn't help! The good reviews are incomprehensible, and we are extremely disappointed and definitely do not recommend it. We briefly looked for the hidden camera, but unfortunately, we couldn't find it.

Beautiful dining room, very professional service and excellent cuisine

A very warm welcome and impeccable service from a very friendly young waiter. The food was flawless, everything was perfect, and the dining room is always beautiful. A must-try!

An excellent restaurant that regularly updates its menu to feature seasonal products. There's always superb meat, fresh fish, and a delicious vegetarian option. Something to delight every palate!

Friendly welcome, good food... Black Forest cake revisited but delicious and original

We had a wonderful time. The meal (starter, main course, dessert) was delicious and beautifully presented. Some dishes were given a very original twist, like the frozen meringue pictured here. The welcome was warm, the service impeccable, and we appreciated the setting and the rustic atmosphere. I highly recommend this place for discovering fresh dishes prepared with local produce. All the best!

A wonderful experience at this restaurant, far from the crowds of the Christmas markets in the middle of December. We were seated in a quiet little alcove, served by a very friendly and pleasant young woman with impeccable service! The dishes were delicious and very reasonably priced considering the quality. I 100% recommend this lovely place – it's well worth a visit!