“Good food is the
basis of true happiness.”
And we too are convinced of this. Whether a meal of several courses or simply a small snack such as we offer. The quality is what matters. We therefore place great value on ingredients for the most part bought within the region and to which we then give our very personal signature to make our meals so special.
STARTING THE DAY WITH PLEASURE
Start the day with a good breakfast. We agree. So all you want is here. Totally relaxed and in a pleasant atmosphere. For early birds, for late risers and for non-resident guests. In the morning, just follow the smell of coffee and freshly baked bread and you will soon arrive at the buffet in our breakfast room. Apart from all the things that belong to a really good breakfast such as freshly-baked bread, savory and sweet spreads, sausage, ham and cheese, together with muesli, yoghurt or fresh fruit and vegetables, we will also whisk up your favorite pancakes or waffles at your request or how about the famous Nuremberg sausages? Whether sweet or savory, you are sure to find the right breakfast for a good start to your day.
Why not both? Our special coffees from the coffee-roasting house MIKA in Miltenberg are just as diverse and delicious as the teas from the little tea house Ronnefeldt in Frankfurt.
INVIGORATING AND PURE
GRANDER Water stands for more vitality and feeling of well-being. For a conscious and sustainable lifestyle in harmony with nature. Just as here in our hotel. This vitalizing water accompanies our guests right from the time of arrival, in the rooms, at breakfast or when enjoying a cup of tea or coffee. For more freshness, vitality and better flavor. Just try it.
NOBLE WINES AND TASTY DELICACIES
In EMICH´S Hotel we do not have a big restaurant, but a smart Vinothek and EMICH´S Bar, where tempting delicacies are served. Our kitchen crew provides an original selection of regional Odenwald specialties combined with tasty delicacies from all over the world.
J. W. VON GOETHE
“Life is too short
to drink bad wine.”
Monday – Friday: 07.00-10.00 a.m.
Saturday | Sunday & Holidays: 08.00-11.00 a.m.
open from 05.00 p.m.
Kitchen times from 05.00-09.30 p.m.
The dining room, EMICH´S Bar & Vinothek, the smoking salon and our terrace are not only open to our hotel guests,
but we are also pleased about guests from outside and wish you a good time with us in EMICH´S.
AN ESPECIALLY GREAT PLACE FOR YOUR CELEBRATION
For all possible celebrations, private or business, from christenings or communion or confirmation, birthdays and anniversaries – we are delighted to be able to treat YOU and your guests to our culinary specialties. And so we open up our dining room for you. Quite exclusive and in private we want you to enjoy one of our tastefully created buffets with a suitable selection of drinks. The table decorations we can discuss together. For your very special celebration that will remain unforgettable.
FOR LOVERS OF FINE TOBACCO
To accompany the finest of wines or one of our selected whiskeys, anyone who wants to enjoy a cigar will find the perfect place in our comfortable Smokers’ Lounge, right next door. Dimmed lighting, cozy seating in soft leather and a sofa, all invite you to take a seat here, with the promise of inspiring conversations or simply to take time out for yourself. Lost in thought. With views to the outside.
For the Guglhupf:
200 g shoulder of veal
200 g pork shoulder
200 g ice cubes
300 g back bacon
20 g cooking salt
2 g powdered celery
2 g ground white pepper
2 g powdered ginger
70 g rind
50 g chopped onion
20 g chopped parsley
½ lemon (and zest)
For the mustard sauce:
50 g onions
1 laurel leaf
8 peppercorns, black
1 slice of fresh ginger
200 ml vegetable stock
50 ml white wine
150 ml cream
20 g cornflour
3 TS sweet mustard
1 TS Dijon mustard
RECIPE IDEAS FROM OUR KITCHEN CREW
The day before, soak the rind mass and cook till soft. To make the sausage filling put the rind mass from the previous day through the grinder. The pieces of rind should be very fine so it is best to use a fine grinding disc. Cut the shoulder of veal, the pork shoulder and back bacon into small pieces and put these also through the grinder. Allow the meat to cool so that later there is a good binding.
Put the ingredients for the veal sausage meat together in a high-power mixer and mix well to fine sausagemeat. Keep adding ice cubes to keep the sausagemeat cool and to prevent the protein in the meat from clotting. Add in the onions, parsley and lemon zest, mixing in well. Grease the gugelhupf form with pork fat before putting in the sausagemeat. Smooth the surface with water and putinto oven. For the mustard sauce: gently fry the onion, laurel, peppercorns and sliced ginger in a little butter. Add vegetable stock and white wine.
Season the simmering fond with white pepper, nutmeg and a pinch of sugar and thicken with cornflour. Add the cream and then pour the sauce through a sieve. Before serving mix in the sweet mustard and Dijon mustard. Flambé the guglhupf to a nice brown color on top then place on the mustard sauce.
Decorate the plate with dill pickle, tomato and parsley and serve with lye rolls.
In Amorbach and nearby there are a number of good restaurants and enthusiastic restauranteurs. Most of them we know personally and have already tested many places for you in advance so that we can give you good recommendations to the best of our knowledge. Tell us what you feel like eating and we will find a suitable place and book a table for you. This can be in Amorbach, or just around the corner or elsewhere in the region.
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