Creative Cuisine with Regional Specialities

You like to go to interesting restaurants? You prefer restaurants in an attractive location with a corresponding atmosphere? You value high quality and fair prices?

Then you are in the right place with us. As a member of the ”Tafelrunde” group Stueber’s Restaurant maintains and preserves the regional cuisine with a great love of detail. Master chef Andreas Stueber cooks and presents traditional Rhineland-Palatinate food – young, dynamic and affable. Our most important objective is that our guests feel at home. Constant and certified quality control and the consistent internal further education of our whole team guarantee high quality and unique service. Why not take a culinary journey of discovery, alone, as a couple, with your family, or with friends – you certainly won’t regret it!

STUEBERS BISTRO CUISINE

Burger of local organic beef 13.90
In Brezel Bun,with tomato-pesto and aioli

Grilled Salmonfilet, label rouge Quality 17.90
with wild garlic horseradish

Escalope of veal 17.90
with cranberies

Peppersteak of Bacharach fawn 23.80
with oyster mushrooms and french horn mushrooms, grilled in herbs

Wild prawn 19.80
grilled with oliv oil, garlic and herbs
comes with a tomato and pepper sauce

Crispy breast of goose in a honey and mugwort crust 23.80
with burgundy sauce, pear and chestnuts

We serve to all Main Courses our Salad variation

lettuce and wild herbs,
carrot salad, white cabbage, fennel
and roasted seeds
with our traditional herb dressing or
apricot-bear´s garlic balsamico and olive oil

optional sides 4.50

Baked potatoes
marinated in herbs from our kitchen garden

French frites

Red wild rice and basmati rice

Baked potato pretzel dumplings

Homemade Spaetzle with nettle seeds

Steamed and grilled vegetables
fried in olive oil, garlic and herbs from our little garden

Riesling cream cabbage or apple cassis red cabbage

Open Vegetarian Menu

VEGETARIAN MENU

Baked white beans, Lentil-Curry-Praline, 13.80
fresh goat cheese with thyme and honey
lettuce and wild herbs with apricot balsamico and olive oil,
carrots, white cabbage, fennel
and roasted seeds
vegan: without fresh goat cheese

*****

Miso-soup 8.80
with Ceps, snow peas, Hijiki seaweed, salty fingers
and roasted black and white sesame

*****

Homemade Kamut noodles 17.80
with grilled Chanterels mushrooms and french horn mushrooms,
Steamed and grilled vegetables
cherry-tomatoesauce and roasted almonds
fried in olive oil, garlic and herbs from our little garden
vegan: with organic quinoa and a walnut sauce Bolognese style
instead of our homemade Kamut noodles

*****

Dessert variation 10.80

Crème brûlée of roast apple with Madagascar vanilla
Parfait of regional pears and walnuts
Sorbet of quince and apricot

3 courses 33.00
4 courses 38.00

Recommended wine

402) 2015 Bacharacher Grauburgunder/Pinot Grigio dry 0.75l 23.00 Weingut Ratzenberger , Bacharach – Steeg

Open Regional Specialities

Regional Specialities, Slow Food Menu

REGIONAL SPECIALTIES-MENU

Paté plate “William Turner” 11.90

paté of chicken liver with grape jelly,
mousse of smoked trout with beetroot-horseradish,
“Wisperwind” vitello tonnato style
goats salami with fennel and hazelnuts,
goats cheese with thyme and honey

*****

optional

Bacharacher Rieslingbraten „Clemens Brentano“ 21.00
Roast beef in a special Riesling cream sauce,
homemade spaetzle and salad variations

or

Sauerbraten of wild boar à la Heinrich Heine 21.80
with raisins and almonds,
baked potatoe pretzel dumplings, cranberry balsamico and salad variations

*****
Dessert variation 10.80

Crème of Riesling and blackcurrant,
Parfait from Trester
Dark mousse au chocolat

Menu total 36.00

Recommended wine
303) 2015 Riesling dry 0.75l 26.00 Devon “S“ Weingut Toni Jost, Bacharach

Open Fish Menu

FISH MENU

Cream soup of apple and chestnut 8.80
with smoked trout and roasted pumpkin seeds

*****

Main course
optional

Crispy trout fried in almond-butter 21.00
with La Ratte – potatoes baked with herbs from our little garden
and salad variations

or

Grilled salmon fillet and grilled prawn 21.50
with chilli-coconut-curry sauce, salty fingers
fresh ribbon noodles, roasted cashew nuts and
salad variations

*****

Dessert variation 10.80

Crème brûlée with Madagascar vanilla and
Sorbet of raspberries, pepper and chilli on a piece of pyramid cake

Menu total 36.00

Recommended wine
202) 2015 Kauer Tornado dry 0.75l 21.80 Spätburgunder Weißherbst Weingut Dr. Kauer, Bacharach

Open World Heritage Menu

World Heritage Gourmet Menu

WORLD HERITAGE MENU

amuse-gueule Crème brûlée from chicken liver paté

*****
„Wisperwind” vitello tonnato style 11.80
roasted saddle of young wild boar with crème of smoked trout
and wild herbs with olive oil and Cherry balsamico

*****
Miso-soup 8.80
with Ceps, snow peas, Hijiki seaweed, salty fingers
and roasted black and white sesame

*****
Main course 28.00
optional
Crispy breast of goose in a honey and mugwort crust
or
Peppersteak of Bacharach fawn

both dishes comes with:
grilled vegetables, peare Kastanien und Mandeln in Olivenöl mit Knoblauch und Kräutern aus unserem Küchengärtchen gebraten, dazu gebackene Kartoffel-Laugenbrezelklöße

*****
Dessert variation 10.80

Crème brûlée of roast apple with Madagascar vanilla
Parfait of regional pears and walnuts
Sorbet of quince and apricot

*****
Small selection of cheese from this region 7.00€
with cherry mustard

3 courses 42.00 4 courses 48.00
5 courses 52.00

Open Childrens Menu

Homemade spaetzle with sauce 3.90

French fries 3.90
with ketchup or mayonnaise

Fresh tagliatelle with cherry tomatoes 5.00
and tomato sauce

Pancake with apples 5.50

Burger 7.50
with french fries and carrot salad

Escallop of veal 8.50
with french fries and carrot salad

Grilled salmon fillet 8.50
with fresh tagliatelle, cherry tomatoes
and vegetables

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