Recipes from professional chefs

A recipe from Jagdhaus Wiese
Quick to make and beautifully presented, this is sure to elicit an AH from your guests!

A delicious treat from the house of Deimann
A classic and simply delicious. Beware of addiction!

A recommendation from the Hotel Rimberg - A delicious creation with white asparagus and lamb fillets.

A recommendation from Gasthof Schütte - asparagus in a great combination with wild garlic and lamb fillet.

This pumpkin compote from Gasthof Schütte is suitable as an accompaniment to game dishes and as a dessert.

Fresh yeast dough for pizza bases, rolls, baguettes or filled pastries - recipe from Hotel Platte

A highlight for every Gill steak comes from the Hotel Platte: a chili salsa. Deliciously hot!

If you like it milder, you will love this tomato salsa from Hotel Deimann - for example with meat, fish or on baguette bread!

This fruity chutney comes from Jagdhaus Wiese as an accompaniment to stir-fries. As it is so delicious, you should cook it "in stock".

A great idea for a light meal or as a side dish for a BBQ - the summer salad from Clemens Manthey's kitchen.

A recipe by Stefan Schneider from the Waldhaus Ohlenbach for the world's best breakfast - unusual and delicious!

Chestnuts - a delicacy in the fall. Clemens Manthey, head chef at Jagdhaus Wiese, cooks chestnuts in a soup.

This lentil vegetable was created at Gasthof Schütte and goes well as a warm side dish with beef, veal and fish, but also tastes good cold as a salad.

Extra-vagant and extra-delicious - Stefan Schneider from Waldhaus Ohlenbach likes it unusual and shares his recipe for eel in buttermilk here.

A recommendation from Jagdhaus Wiese - Takes a little time, but is worth it for festive game enjoyment: venison sour roast.

A recommendation from the Waldhaus Ohlenbach - fresh vegetables meet fluffy yeast dough and a cheese and cream mixture.

A special combination from Clemens Manthey from Jagdhaus Wiese: Cream of potato soup with wild boar fillet and savoy cabbage roulade.

Quick to prepare and very tasty: this potato dish comes from Stefan Schneider, host at Waldhaus Ohlenbach.

This recipe for a delicious "eye-catcher" for when time is of the essence comes from head chef Clemens Manthey from Jagdhaus Wiese.

Deliciously tasty and wonderfully warm - that's Christoph Pöllmann's chestnut cream soup. Just give it a try!

Whether you pick your own mushrooms or buy them yourself, this soup recipe from head chef Daniel Behrendt at Hotel Deimann is quick to make for an aromatic treat.

Klaus Knippschild, host at Hotel Knippschild and passionate chef, only uses game from local forests and combines the recipes with regional side dishes such as "Potthucke".

Instead of classic roast venison, here's an alternative from Christoph Pöllmann from Hotel Diedrich: venison sugo with rosemary polenta.

This unusual combination for a light spring starter comes from Clemens Manthey at Jagdhaus Wiese.

Another recipe from Clemens Manthey, Jagdhaus Wiese: This polenta dish is easy to prepare and very tasty.

The herbs and the bacon coating give the meat a special aroma. The recipe was created by Christoph Pöllmann, head chef at Hotel Diedrich.

This idea comes from Gasthof Schütte as a side dish for fish, starters or simply as a dip for bread. Quick to make and very tasty!

This recipe for a chanterelle risotto from Deimann is simply delicious.

Focaccia goes well as a snack with wine and beer or as a side dish with salad. This recipe comes from the Hotel Deimann. Have fun baking it!

Crispy and delicious, that's the homemade crispbread from Deimann. Delicious with sweet and savory toppings.

A recommendation from the Hotel Knippschild - warm chocolate cake with a liquid center in combination with a fine Sauerland Williams brandy.

A recommendation from the Hotel Deimann - summertime and cherry cake belong together. And then this combination with crumble... delicious!

Wonderfully fragrant waffles made to a traditional recipe at the Hotel Platte.

A delicious snack from Deimann - a classic and simply delicious. Beware of addiction!

You and your guests will love this recipe for a delicious chocolate cake with stewed plums from Christoph Schulte, patissier at Jagdhaus Wiese.

Fruity and smooth at the same time - this dessert by Christoph Pöllmann, head chef at Hotel Diedrich, melts in your mouth!

Classic for Christmas - with delicious spices and irresistible. Christoph Schulte, pastry chef at Jagdhaus Wiese, reveals his favorite recipe.

A classic pastry with marzipan from the kitchen at Gasthof Schütte.

A year-round hit: Christoph Pöllmann from Hotel Diedrich has a great recipe for apple strudel with pumpkin seed parfait for you. Simply delicious!

Gingerbread with a difference - a great recipe from Deimann.

Deliciously tasty with caramelized apples & puff pastry - a recipe from Jagdhaus Wiese.