Hotel Restaurant Borst

A treat for lovers of classic dishes! There is less emphasis on innovation here and the focus is on the essence of good, more classic cuisine. The dishes are carefully prepared and cooked to perfection. The presentation is simple, but you can notice the attention to detail and the experience in the preparation. Great emphasis is placed on fresh ingredients. I would also like to highlight the service, which was very attentive and friendly. We not only took dinner with us, but also an overnight stay in the hotel including breakfast. The whole experience was a complete success. I would particularly like to praise the breakfast, which was really one of the best I've ever had. Many thanks to the whole team!

Dine, stay overnight, have breakfast - sensational and always a great experience that you should treat yourself to from time to time. We'll be back!

Classic high cuisine, great rooms and a breakfast that's hard to beat.

Insanely delicious cuisine. We love coming, but unfortunately too rarely!

There were four of us. The three different greetings from the kitchen came quickly: oysters, marinated salmon on asparagus, asparagus mousse. All three have a wonderful taste and consistency. The intermediate dishes of veal sweetbreads with truffles and steak tartare had a strong taste but were not overly seasoned in the slightest. The main courses with meat were very convincing. The turbot was so great, I could have fooled myself. And of course the desserts were flawless. It's worth making the journey to the province. The service was great and Mr. Borst also gave a nice interlude at our table. Thank you, thank you, thank you for the great evening

A thoroughly perfect evening! The food here is terrific. There is a wonderful and warm atmosphere in the restaurant. A perfect service - the boss also comes by personally and asks what's right. I really like this kind of thing. The rooms were also really great. In the morning at breakfast you will be spoiled with great cheese, sausage and egg dishes. Everything of the best quality from France, South Tyrol or from local production. We will regularly enjoy our micro vacations!

We traveled on a Friday evening. You should exit the motorway in Thaleischweilöer. Significantly better access. Then you come to the village of Massweiler and are amazed. Pick-o-Bello is the restaurant there. The boss welcomes you in a friendly and determined manner. Finally, tables that correspond to the size of the Central European and chairs that you can comfortably sit on for an entire evening.The aperitif menu also has a number of non-alcoholic items that also taste good. The sparkling wine with peach was also delicious.We decided on the large menu and the best one was inspired by the non-verbal concept and cleaned the plates empty.Twice the boss had greetings brought from the kitchen, a mini oyster and then a salmon foam with all sorts of tasty things...also the goose liver from the menu that came was wonderfully warm and excellently fried, lying on a nice brown sauce and two rabarb sticks fit in as if you always had to make goose liver like that.The Saint Peter fish with a slightly brownish layer and a sauce that had to be removed with a spoon to prevent it from going back. And so the journey continued...with three kinds of lamb and something wrapped in something that would otherwise be called a roulade - but it wasn't.Nice wine list with many top Palatinate wines at acceptable prices. But we were so cheeky and used a “simple” burgundy - very nice fabric.Round, healthy and full, we then made our way home. Rarely eaten so beautifully. Keep it up!We then made a reference visit to Monika and Harry Borst. We now knew the route and took the better route in Thaleischweiler. The map was slightly different. Still, it tasted really good. I have to admit that I really enjoy eating goose liver and the chef makes it really great. Nice cooking, somehow the right seasoning and the right sauce. Maybe these are the real geese that are being slaughtered. Goose liver is not really harmful to your health. It just tastes really good and what tastes good must be good. The fish that accompanies the rest of the menu are also such that people inland are happy to get these beautiful things on their plates. We drank a Rauzan Segla - it still did quite well with the fish and the wonderful meat. I believe that this chef has found a balance between the smoothness of the sauces and the certain bite of the fish and meat. That fits. ..I don't take any pictures, please go eat and take a look yourself. It's worth it.

From the menu: “Goose foie gras”.Banned in many countries for well-known reasons. Bon appetit.The fact that, according to the company's own statement, neither vegetarian nor vegan taste experiences are offered impressively shows that this restaurant - despite the Michelin award - is no longer up to date.

Nice evening with great food, beautiful rooms, fantastic breakfast and friendly and present hosts.

Went there with several people and had a lovely evening.Great ambience and atmosphere...Very nice staff and owner...The food is very tasty and an experience...Everything was worth the money...Gladly again at any time