The story
The Hotel zur Post has anchored daily life in Bonn since 1777. Travelers and locals still gather here for reliable regional German cuisine. The property distributes guests across several distinct dining spaces like the Rittersaal, the Wiedtalstube, and a classic tile stove room. A dedicated wine bar and a fireplace lounge complete the layout. This arrangement handles everything from quiet weekday lunches to larger weekend parties.
Kitchen master Bernd Reuschenbach guides the culinary program alongside colleague Odette Freytag. They prepare every dish a la minute using fresh produce sourced directly from Westerwald growers. The menu rotates vegetarian options each month to keep the offerings sharp. This dedication to local sourcing and timely preparation recently earned recognition from the Schlemmer Atlas guide.
The German kitchen favors grounded flavors elevated by precise execution. Hunters rely on the venison sausage and slow-braised beef roulade, while the tangy Sauerbraten remains a steady favorite. Sweet endings shift with the harvest calendar to provide a calm conclusion. The entire experience feels measured and unhurried.
Recognition
Details
History
Ideal for a traditional stopover in the Westerwald: with venison sausage, beef roulade, or Sauerbraten, as well as a vegetarian selection that changes monthly.
At 700 years old, the stylish hotel is among the oldest hospitality establishments in Bavaria. It features an elegant restaurant, a tiled stove room, a wine bar, and a smokers' lounge with a fireplace.
Location
