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Ingo Bockler |
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| Born |
1964-04-10 Born: Braunschweig, D |
| Apprenticeship/training |
1981 - 1984: Restaurant Löwen-Krone, Wolfgang Koch, Braunschweig |
| Career |
1984 - 1986: Hotel Alpenhof, Wolfgang Schwaiger, Murnau (Demi-chef de partie)
1986 - 1988: Restaurant Nösse, Jörg Müller, Morsum, Sylt, (Garde manger)
** Guide Rouge (Michelin)
1988 - 1990: Restaurant Jörg Müller, Westerland, Sylt (Sous-chef)
1990 - 1992 & 1993 - 1995: Kanzler-Keller & Waldfrieden am Elm & Schlossrestaurant Schöningen (both owned by his parents) responisble for the kitchen management
1992 - 1993: Brabandter Hof, Braunschweig (Chef de cuisine)
1995 - 2001: Restaurant Bockler, Uttensener Hof, Uetze (Patron)
2001- 2003: Merlin, Großburgwedel, (Chef de cuisine)
2002: * Guide Rouge (Michelin)
since 2004: Hohenhaus, Herleshausen |
| Philosophy |
Things are not as bad as they first seem. |
| Membership |
since 2002: Eurotoques
Relais & Châteaux |
| Publications |
1: Das große Buch vom Fisch. ISBN 3-7742-6966-1 (no longer in print?)
2: Das große Buch der Meeresfrüchte. Teubner Edition, 2005. ISBN 3-7742-6967-X, € 69.90. (co-author) |
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Hohenhaus |
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| Address |
Holzhausen-Hohenhaus
37293 Herleshausen
Germany > Hessen > Kassel > Werra-Meißner-Kreis
number of seats: 60
number of employees: 20
SKZ (Service Index) 0.333
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| Hotel |
Hohenhaus |
| Staff |
Bockler, Ingo (Chef de Cuisine)
Horsch, Hannes (Patron)
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Phone
fax |
+49 (5654) 9870
+49 (5654) 1303 |
email
Homepage |
hohenhaus ( at ) t-online.de
www.hohenhaus.de |
| Opening times |
Sunday evening & Monday until Tuesday miday days of rest
Closed: 3 weeks in January |
| Prices |
Ala Carte ø 28,- € - 32,- €
Menu ø 35,- € - 110,- €
8 courses menu 110,- €
All credit cards
8 course menu 115 €
price per course = 14.375 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
119
80.1
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112
82.0
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92
82.0
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99
83.2
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooo
15
*
hhh
XXX+
--
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ooo
15
*
hhh
XXX+
*tip k
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ooo
14
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hhh
XXX+
*tip k + s
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ooo
14
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hhh
XXX+
*tip k + s
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(16.2)
(14.0)
(16.3)
(15.5)
(16.5)
(17.3)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.33 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
509 |
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| Guest Rating |
| current quality | 18.80 |
| class | Outstanding |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Famous for his terrine from Hohenhaus deer with Foie Gras |
| Starter |
Savarin von Gartenkräutern mit marinierten Flusskrebsen und Brunnenkressesalat |
| Main dish |
In Thymianheu geschmortes Milchzicklein mit Törtchen von zweierlei Bohnen und Bärlauchkartoffeln |
| Dessert |
Buttermilchguglhupf mit Orangenblütenwasser auf Rhabarberkompott und Erdbeer-Ingwersorbet |
| Seminars |
Informations on www.hohenhaus.de |
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