Recipes from professional chefs

A recipe from the Jagdhaus Wiese
Quickly made and beautifully served, this is sure to elicit an AH from your guests!

A delicious nibble from the house of Deimann.
A classic and simply delicious. Attention: danger of addiction!

A recommendation from 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 the Schütte Inn, is suitable as a side dish to game dishes and as a dessert.

Fresh yeast dough for pizza base, rolls, baguettes or filled dumplings - recipe from Hotel Platte

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

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 the Jagdhaus Wiese as an accompaniment to short roasts. Since it is so delicious, you should cook it directly "in stock".

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

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

Chestnuts - a delicacy in autumn. Clemens Manthey, kitchen manager at the Jagdhaus Wiese, cooks the 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 is also delicious cold as a salad.

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

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

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

A special combo by Clemens Manthey from the 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 the Waldhaus Ohlenbach.

This recipe for a delicious "eye-catcher" when things have to go quickly comes from the head chef Clemens Manthey from the Jagdhaus Wiese.

Wonderfully delicious and wonderfully warm - that's how Christoph Pöllmann's chestnut cream soup comes across. Just give it a try!

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

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

Instead of the classic roast venison, an alternative by 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 by Clemens Manthey, Jagdhaus Wiese: Easy to prepare and very tasty is this polenta dish.

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

This idea comes from the Schütte Inn as a side dish to e.g. fish, appetizers or simply as a dip to bread. Quickly made and very tasty!

Simply good, this recipe for a chanterelle risotto from Deimann.

Focaccia goes 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 again!

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

A recommendation from the Hotel Knippschild - Warm chocolate cake with a liquid centre in combination with noble Sauerland Williams Brand.

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

Deliciously fragrant waffles made according to a recipe handed down from generation to generation at the Platte Hotel.

Deimann's delicious snack - a classic and simply wunderful. Attention: danger of addiction!

You and your guests will love this recipe for a delicious chocolate cake with plum roast 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 favourite recipe.

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

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

Gingerbread with a difference - a great recipe from Deimann.