Gasthaus Zum Benediktiner

An excellent menu! Wonderful beer garden and really pointed cuisine! Our recommendation:

...this is of course something in a Franconian inn that is not necessarily expected! And so at the beginning of this review I declare my headline as light irony! Back to the bottom of my stay at the hotel and inn to the Benediktine in Schwarzach am Main. An Austrian customer demanded my presence in a technical meeting in his underground gas store and because Carsten wanted to be back in Rheine on Wednesday, the winemaker Eva Clüsserath from Trittenheim an der Mosel remained in his trust this evening, the appointment had to be set up on Monday afternoon and so sufficient time for the home trip. So there was an overnight stay for the weekend sound. I made a suggestion to my automatic passenger, and on the ad the Flair Hotel of Benediktin appeared in Schwarzach am Main, only 3 kilometers from the A3. Perfectly located, my car put me through the reception, room was available and restaurant opened. Great, I booked it somewhere on the border between Hesse and Bavaria on the A7. 100 kilometers later I parked my car in front of the hotel. The building itself has remained a little retro in the 1980s, but my room has been modernized and named for the price it was completely fine. The hotel is located behind the actual inn on the Schweinfurter Straße directly opposite the monastery Schwarzach. I had a table with reservations right away and now I stood before the entrance after a short walk. Outside was unpleasant and dark, typical November weather. A young man expected me in the entrance and my reservation was quickly found. He turned right and accompanied me in the guest room. It was already outside to see that it was an old house. Inside the impression was the same, everything breathed long history. Found a table for me, I sat down and the young man gave me the cards (apparently on the HP and gave me time to give me an impression of the offer. So close to Volkach there were of course many Franconian wines, but I feel like beer. A cloudy cellar beer should quench the thirst. Then I saw the offer of food. Maybe 25 dishes all along, something should be found. The order for the appetizer was very fast. A soup should open the dinner. Stone mushroom cream soup with fresh herbs found my attention and a hot soup was very welcome to me tonight. The guest room should have been heated a little more. When I serve, my first thought was ****, forget to put the cream down... I don't find such a sticky cream on a soup that's seductive. But when I tried, I had to admit that this soup was not so bad. The soup had a penetrating Umami through the mushrooms and an intense fund. The cream was a reasonable counterweight. A really good soup, even with a neat sattmach factor. And actually no good appetizer for it, I thought... Our fresh brunettes with potato clot and herbal salad had tempted me to order and it was also in stock. After a reasonable waiting period, a trunk of Schaufle came to the table with a dripping sauce. Two more punches. I did the job to empty the record. The meat fell bones, I could almost pull it out of the piece of meat. A crust! I thought when I ate it. Great the dark Jus with the claws, a horny (forgive! Smurf of the pig! And to this really lush plate there was also a herbal salad that smells so intense after Cumin. I really had to fight to empty the two records. I was also very happy about the main court. On this plate I accompanied a dark export of the same brewery. Then I was finished, fixed and finished, so to speak, more food didn't go anymore! The young man broke the service alone, but got him well with a manageable guest group. I was happy and could pay my bill with card. To complete this return. Franconian Gasthof with tradition and good Franconian cuisine. I come back and try half the baked carp. Clear recommendation for a return!

...this is of course something in a Franconian inn that is not necessarily expected! And so at the beginning of this review I declare my headline as light irony! Back to the bottom of my stay at the hotel and inn to the Benediktine in Schwarzach am Main. An Austrian customer demanded my presence in a technical meeting in his underground gas store and because Carsten wanted to be back in Rheine on Wednesday, the winemaker Eva Clüsserath from Trittenheim an der Mosel remained in his trust this evening, the appointment had to be set up on Monday afternoon and so sufficient time for the home trip. So there was an overnight stay for the weekend sound. I made a suggestion to my automatic passenger, and on the ad the Flair Hotel of Benediktin appeared in Schwarzach am Main, only 3 kilometers from the A3. Perfectly located, my car put me through the reception, room was available and restaurant opened. Great, I booked it somewhere on the border between Hesse and Bavaria on the A7. 100 kilometers later I parked my car in front of the hotel. The building itself has remained a little retro in the 1980s, but my room has been modernized and named for the price it was completely fine. The hotel is located behind the actual inn on the Schweinfurter Straße directly opposite the monastery Schwarzach. I had a table with reservations right away and now I stood before the entrance after a short walk. Outside was unpleasant and dark, typical November weather. A young man expected me in the entrance and my reservation was quickly found. He turned right and accompanied me in the guest room. It was already outside to see that it was an old house. Inside the impression was the same, everything breathed long history. Found a table for me, I sat down and the young man gave me the cards (apparently on the HP and gave me time to give me an impression of the offer. So close to Volkach there were of course many Franconian wines, but I feel like beer. A cloudy cellar beer should quench the thirst. Then I saw the offer of food. Maybe 25 dishes all along, something should be found. The order for the appetizer was very fast. A soup should open the dinner. Stone mushroom cream soup with fresh herbs found my attention and a hot soup was very welcome to me tonight. The guest room should have been heated a little more. When I serve, my first thought was ****, forget to put the cream down... I don't find such a sticky cream on a soup that's seductive. But when I tried, I had to admit that this soup was not so bad. The soup had a penetrating Umami through the mushrooms and an intense fund. The cream was a reasonable counterweight. A really good soup, even with a neat sattmach factor. And actually no good appetizer for it, I thought... Our fresh brunettes with potato clot and herbal salad had tempted me to order and it was also in stock. After a reasonable waiting period, a trunk of Schaufle came to the table with a dripping sauce. Two more punches. I did the job to empty the record. The meat fell bones, I could almost pull it out of the piece of meat. A crust! I thought when I ate it. Great the dark Jus with the claws, a horny (forgive! Smurf of the pig! And to this really lush plate there was also a herbal salad that smells so intense after Cumin. I really had to fight to empty the two records. I was also very happy about the main court. On this plate I accompanied a dark export of the same brewery. Then I was finished, fixed and finished, so to speak, more food didn't go anymore! The young man broke the service alone, but got him well with a manageable guest group. I was happy and could pay my bill with card. To complete this return. Franconian Gasthof with tradition and good Franconian cuisine. I come back and try half the baked carp. Clear recommendation for a return!

...this is of course something in a Franconian inn that is not necessarily expected! And so at the beginning of this review I declare my headline as light irony! Back to the bottom of my stay at the hotel and inn to the Benediktine in Schwarzach am Main. An Austrian customer demanded my presence in a technical meeting in his underground gas store and because Carsten wanted to be back in Rheine on Wednesday, the winemaker Eva Clüsserath from Trittenheim an der Mosel remained in his trust this evening, the appointment had to be set up on Monday afternoon and so sufficient time for the home trip. So there was an overnight stay for the weekend sound. I made a suggestion to my automatic passenger, and on the ad the Flair Hotel of Benediktin appeared in Schwarzach am Main, only 3 kilometers from the A3. Perfectly located, my car put me through the reception, room was available and restaurant opened. Great, I booked it somewhere on the border between Hesse and Bavaria on the A7. 100 kilometers later I parked my car in front of the hotel. The building itself has remained a little retro in the 1980s, but my room has been modernized and named for the price it was completely fine. The hotel is located behind the actual inn on the Schweinfurter Straße directly opposite the monastery Schwarzach. I had a table with reservations right away and now I stood before the entrance after a short walk. Outside was unpleasant and dark, typical November weather. A young man expected me in the entrance and my reservation was quickly found. He turned right and accompanied me in the guest room. It was already outside to see that it was an old house. Inside the impression was the same, everything breathed long history. Found a table for me, I sat down and the young man gave me the cards (apparently on the HP and gave me time to give me an impression of the offer. So close to Volkach there were of course many Franconian wines, but I feel like beer. A cloudy cellar beer should quench the thirst. Then I saw the offer of food. Maybe 25 dishes all along, something should be found. The order for the appetizer was very fast. A soup should open the dinner. Stone mushroom cream soup with fresh herbs found my attention and a hot soup was very welcome to me tonight. The guest room should have been heated a little more. When I serve, my first thought was ****, forget to put the cream down... I don't find such a sticky cream on a soup that's seductive. But when I tried, I had to admit that this soup was not so bad. The soup had a penetrating Umami through the mushrooms and an intense fund. The cream was a reasonable counterweight. A really good soup, even with a neat sattmach factor. And actually no good appetizer for it, I thought... Our fresh brunettes with potato clot and herbal salad had tempted me to order and it was also in stock. After a reasonable waiting period, a trunk of Schaufle came to the table with a dripping sauce. Two more punches. I did the job to empty the record. The meat fell bones, I could almost pull it out of the piece of meat. A crust! I thought when I ate it. Great the dark Jus with the claws, a horny (forgive! Smurf of the pig! And to this really lush plate there was also a herbal salad that smells so intense after Cumin. I really had to fight to empty the two records. I was also very happy about the main court. On this plate I accompanied a dark export of the same brewery. Then I was finished, fixed and finished, so to speak, more food didn't go anymore! The young man broke the service alone, but got him well with a manageable guest group. I was happy and could pay my bill with card. To complete this return. Franconian Gasthof with tradition and good Franconian cuisine. I come back and try half the baked carp. Clear recommendation for a return!

...das ist natürlich in einem fränkischen Gasthaus etwas, was man nicht unbedingt erwartet! Daher möchte ich zu Beginn dieser Rezension meine Überschrift als leichte Ironie deklarieren! Zurück zu meinem Aufenthalt im Hotel und Gasthaus zum Benediktiner in Schwarzach am Main. Ein österreichischer Kunde hatte meine Anwesenheit bei einer technischen Besprechung in seinem Gasuntergrundspeicher angefordert. Da Carsten am Mittwoch wieder in Rheine sein wollte und die Winzerin Eva Clüsserath aus Trittenheim an der Mosel an diesem Abend in seiner Vinothek war, musste der Termin auf Montagnachmittag verschoben werden, was genug Zeit für die Heimreise einräumte. So stand einer Übernachtung am Wochenende nichts im Wege. Ich ließ meine automatische Beifahrerin einen Vorschlag machen, und auf dem Display erschien das Flair Hotel zum Benediktiner in Schwarzach am Main, nur 3 Kilometer von der A3 entfernt. Perfekt gelegen, also fuhr ich mit meinem Auto zur Rezeption, das Zimmer war verfügbar und das Restaurant geöffnet. Prima, ich buchte das Hotel irgendwo an der Landesgrenze zwischen Hessen und Bayern auf der A7. 100 Kilometer später parkte ich vor dem Hotel. Das Gebäude selbst ist etwas retro und scheint in den Achtzigern stehen geblieben zu sein, aber mein Zimmer war angenehm modernisiert und für den Preis vollkommen in Ordnung. Das Hotel befindet sich hinter dem eigentlichen Gasthaus an der Schweinfurter Straße, direkt gegenüber dem Kloster Schwarzach. Ich hatte mir gleich einen Tisch reservieren lassen und stand nun nach einem kurzen Fußweg vor dem Eingang. Draußen war es ungemütlich und dunkel, typisches Novemberwetter. Ein junger Mann erwartete mich im Eingangsbereich, und meine Reservierung war schnell gefunden. Er wandte sich nach rechts und begleitete mich in den Gastraum. Schon draußen war zu sehen, dass es ein altes Gasthaus war! Drinnen war der Eindruck ähnlich, alles atmete lange Geschichte. Ein Tisch fand sich für mich, ich setzte mich und der junge Mann reichte mir die Karten (einsehbar auf der Webseite) und ließ mir Zeit, um einen Eindruck vom Angebot zu bekommen. So nah bei Volkach gab es natürlich viele fränkische Weine, aber ich hatte Lust auf Bier. Ein trübes Kellerbier sollte meinen Durst stillen. Dann betrachtete ich das Speisenangebot. Vielleicht 25 Gerichte insgesamt, da sollte sich etwas finden lassen. Die Wahl für die Vorspeise war schnell getroffen. Eine Suppe sollte das Abendessen eröffnen. Die Steinpilzcremesuppe mit frischen Kräutern erregte meine Aufmerksamkeit, und eine heiße Suppe war mir an diesem Abend äußerst willkommen. Der Gastraum hätte durchaus etwas wärmer sein dürfen. Beim Servieren war mein erster Gedanke: Mist, ich habe vergessen, die Sahne abzubestellen... Ich finde so einen Klecks Sahne oben auf einer Suppe nicht besonders ansprechend. Aber beim Probieren musste ich anerkennen, dass es bei dieser Suppe nicht so schlimm war. Die Suppe hatte ein durchdringendes Umami durch die Pilze und einen intensiven Fond. Die Sahne war tatsächlich ein sinnvolles Gegengewicht. Insgesamt eine wirklich gute Suppe, auch wenn sie ordentlich sättigte. Und eigentlich war sie keine gute Vorspeise hierzu, dachte ich danach... Unser ofenfrisches Schäufele mit Kartoffelklößen und Krautsalat hatte mich zur Bestellung verleitet, und es war auch noch vorrätig. Nach angemessener Wartezeit kam ein riesiges Stück Schäufele an den Tisch, mit einer kräftig nach Kümmel duftenden Sauce. Dazu kamen zwei Klöße. Bedächtig machte ich mich daran, den Teller zu leeren. Das Fleisch fiel quasi von den Knochen, die ich problemlos herausziehen konnte. Darüber eine knusprige Kruste! Das hat man durch den ganzen Gastraum hören können, dachte ich, als ich sie verzehrte. Großartig die dunkle Jus mit den Klößen, ein köstliches (verzeihung!) Schmorgericht vom Schwein! Und zu diesem wirklich üppigen Teller gab es noch einen Krautsalat, der ebenso intensiv nach Kümmel duftete. Ich musste zum Schluss wirklich kämpfen, um die beiden Teller zu leeren. Auch über das Hauptgericht war ich sehr erfreut. Zu diesem Teller wurde mir ein dunkles Export von der gleichen Brauerei serviert. Dann war ich fertig, fix und fertig sozusagen, mehr Essen ging nicht! Der junge Mann bediente allein, was er aber mit der überschaubaren Gästeschar gut bewältigte. Ich war zufrieden und konnte meine Rechnung per Karte bezahlen. Zum Fazit dieser Einkehr: ein fränkisches Gasthaus mit Tradition und guter fränkischer Küche. Wenn ich noch einmal komme, werde ich den halben gebackenen Karpfen probieren. Klare Empfehlung für eine Einkehr!