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Schlosshotel Lerbach
Restaurant Dieter Müller
Lerbacher Weg D - 51465 Bergisch Gladbach
Tel. (02202) 20 40 Fax: (02202) 204940
E-Mail
closed 1. - 19. Jan., Aug. 3 weeks, Sunday - Monday
Meal prices: (table reservation advised) 62 (lunch)/130 a la carte 72/104
Credit cards
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from sallys place
In the countryside a mere 25 kilometers from Cologne-Bonn Airport, the Castle Hotel Lerbach is one of these delightful European get-away-from-it-all boutique hotels. This one is further enhanced by being home to the Restaurant Dieter Muller, a "Relais Gourmand." As a member of this group which offers one of the highest standards of cuisine in Europe, the Restaurant Dieter Muller attracts visitors like fashion designer Wolfgang Joop, German Foreign Secretary Hans-Dietrich Genscher, soprano Edda Moser and stars of sport, music and stage like Tina Turner, Johnny Logan, Sally Oldfield and German football hero Rudi Voller. The setting is an absolute delight -- a classic ivy-decked 'Stately Home' set in a 70 acre park with tennis courts, fish ponds, jogging and walking tracks and forested hillsides. |
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 The building's records date back to May 1384 when Lerbach Castle, named after the stream that still runs through the park, passed into the ownership of the knight, Sir Johann Von Hoenen. Changing hands many times during its history, it became the Castle Hotel Lerbach in 1992. The restaurant itself is comfortable, traditional, and has large picture windows looking across to the picture-postcard countryside that surrounds the establishment. Today it has three Michelin stars and is under the direction of Dieter Muller, one of Germany's most respected and experienced chefs. After training at the prestigious Schweizerhof Restaurant in Berne and then at the Schweizer Stuben in Wertheim, one of Germany's top restaurants, Muller opened his restaurant at the Schlosshotel Lerbach. Muller is so prominent a figure on the German culinary scene that, in the early '90's he represented German cuisine as guest chef in mainland USA, Hawaii, Japan and Australia, in the process absorbing some of the influences of these areas into his outstanding dishes. |
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 At the Restaurant Dieter Muller he has created new standards with appetizers like Filet of Red Mullet served on Potato Salad with a Vinaigrette of Balsamico, Lobster on Marinated Vegetables with Noodles of Olives and Pineseeds, and Roasted Scallops on Stewed Banyules-Onions with Couscous. Main course dishes are equally creative. Try Tripe with Croquettes of Calf's Head on a Crepe of Herbs with Truffled Leek, or perhaps Crepinette from the Etouffe-Pigeon with a slice of Black Pudding, Green Asparagus and a Sauce of Truffles.His desserts are equally interesting. We recommend his house specialty, the Trilogy of Valrhona Chocolate with Citrus Fruits, or for those who like a little taste of various sweet delights, his Composition of Desserts a la Dieter Muller. The wine list here, like those of most better German restaurants, covers the spectrum of German and French wines, but also extends to a more limited selection from California, Italy, Switzerland, Spain, Austria and as far away as New Zealand. |
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