Cooking in such a special atmosphere must be unique. That’s what Kati and Frank Reinhardt thought when they took over the restaurant in 2005. Kati is the organiser and has an eye for detail, which conveys the atmosphere in all the rooms. Frank himself is in the kitchen with a select team and does what he does best – creating and cooking. Right at the beginning, he tells us what inspired him to work as a chef: “Honest, good-tasting dishes without unnecessary extras,” is his succinct answer. Although he is not a trained chef, he has experience in the catering industry. The trained restaurant specialist worked as head waiter at the Kempinski Hotel Vier Jahreszeiten in Munich and completed a degree in hotel management. After running his first own restaurant for 10 years, he and his wife have now “arrived” at Reinhardt’s im Schloss.

“For me, flavour is when the dish tastes like what it is!” Frank Reinhardt follows this motto when he reinterprets traditional ingredients. This results in combinations such as “hare fillet with cranberry sauce” or “bratwurst carpaccio”. But if you ask Frank Reinhardt what is always on his menu, he answers spontaneously: “A dumpling dish”. He likes to serve it with fresh vegetables from the local gardener. So interpreting high-quality dishes made from regional ingredients in a contemporary way is exactly his taste. So all it took was a glance at the list of ingredients at Weimarer Land Mahlzeit and his menu was set: the “Auerstedter Kutscherbrot”. The combination of Thuringian black pudding, onions and gherkins tastes of home and is still light. Alternatively, vegetarians can enjoy a strudel filled with potatoes and turnips with goat’s cheese sauce and for dessert, a refreshing Apple and pear soup with pear sorbet.

Those who take time to enjoy themselves can find a little holiday from everyday life in the historic ambience of the castle and castle courtyard. Kati and Frank Reinhardt live and breathe hospitality. They prefer to talk to their guests themselves and recommend the right wine to go with the menu, for example. In addition to running the restaurant, they also organise large celebrations. The couple cater for up to 100 people at weddings in the “Maloca”, a venue built in the style of a Brazilian longhouse in the castle gardens. You can be sure that every move at such large events is perfect because everyone in the team gives their best and there is blind trust – prerequisites with which the Reinhardt family achieves results that meet their own high standards of quality.