Der Europäische HofHeidelberg, Germany
Painting and review are copyrighted work by Ginda Simpson
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There are reasons why the great
hotels of the world are considered “great.”
They have withstood the test of time, maintaining a degree of
excellence in service and style throughout the years.
This is certainly true of Der Europäische Hof, an aristocratic hotel
built in 1865. Its original garden, where carriages once arrived, has been
sacrificed over the decades to make room for additional structures, designed
to accommodate the increase in local tourism, while adapting to the needs and
tastes of a more modern lifestyle. Changes
were made accordingly and guests continued to return, sure in the knowledge
that here they would experience superior hospitality and unparalleled comfort. I must admit, the romantic in me
was disappointed not to find more of its original landscaping, but this was
immediately forgotten, when I entered their grand lobby and their lounges
where a “garden” of elegance and style bloomed in every intimate sitting
area. Graceful, quiet, inviting…
As are the rooms, where space is generous, light is abundant, décor
tasteful, and no amenity overlooked. Der
Europäische Hof has been owned and managed by the von Kretschmann family for
decades, and their spirit of hospitality and princely personal touches are
evident everywhere. The light-filled breakfast room
feels very much like a flower garden with its cheerful colors and large
picture windows looking out on the greenery and fountains in the central
courtyard. On their beautifully arranged buffet tables, there is
something to indulge every taste or exacting dietary limitation, making it
difficult to practice any restraint in making choices.
No one leaves hungry. Dinner at their restaurant Kurfürstenstube,
on the other hand, is where Chef Peter Grün takes each diner on a culinary
adventure, not to be forgotten, offering tasting menus or a la carte dining.
The dining room itself has changed little over the decades.
Its old world charm washes over you from the moment you enter, as does
the soft piano notes that the musician plays to soothe the soul.
The chef has created a tasting menu this evening that builds in
richness of color, taste and texture – the main course of lamb prepared two
ways, accompanied by a 2003 Durkheimer Feuerberg Cabernet Sauvignon, was
delectable. Our Maître d’ and
sommelier, Roland Duerkob added such enjoyment to our evening, skilfully
guiding us through our dinner, ending by preparing crepes with caramel
ice-cream flambéed at our table. Oh,
what memories we will take away with us!
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