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Frank Hildebrand |
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| Born |
1974-11-23 Born: Freiburg/Breisgau, D |
| Apprenticeship/training |
Schwarzer Adler in Oberbergen under Franz Keller |
| Career |
- Waldhotel Fletschhorn, Saas Fee, Switzerland (chef de rang)
- Restaurant Wielandshöhe, Stuttgart (chef de rang)
- Landhaus Scherrer, Hamburg (commis sommelier)
- Zur Traube, Grevenbroich (sommelier and maître d')
since 2006: Kastell, Burg Wernberg, Wernberg-Köblitz (sommelier) |
| Interesting tidbits |
Hobbies: horses, wine |
| Favorite wine |
Particularly memorable: 1895 Romanee Conti |
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Kastell |
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| Address |
Schlossberg 10
92533 Wernberg-Köblitz
Germany > Bayern > Oberpfalz > Schwandorf
number of seats: 30
number of employees: 18
SKZ (Service Index) 0.500
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| Hotel |
Burg Wernberg |
| Staff |
Kellermann, Thomas (Chef de Cuisine)
Hildebrand, Frank (Sommelier)
Leidner, Ralf O. (Patron)
Haverland, Karl-Heinz (Maître)
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Phone
fax |
+49 (9604) 9390
+49 (9604) 939139 |
email
Homepage |
hotel ( at ) burg-wernberg.de
www.burg-wernberg.de |
| Opening times |
Closed: Monday & Tuesday
Open: 19h - 22.30h
Sundays 12h - 14.30h |
| Prices |
à la carte: €25 - €35
Menu: €98 - €128
10 course menu 128 €
price per course = 12.800 |
| Credit cards |
American Express, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
14
92.6
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14
93.3
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52
85.8
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54
87.1
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
gusto "pans" (no ranking)
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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17
8/10
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17
9/10
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(16.2)
(17.0)
(19.0)
(16.3)
(15.7)
(18.5)
(17.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.33 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
191 |
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| Guest Rating |
| current quality | 18.90 |
| class | Outstanding |
| user Toques | |
| Number of reviews | 2 |
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| Culinary highlights |
Famed for his excellent vegetarian menus. |
| Starter |
Almond panna cotta with powerade and grape salad and cold almond soup. |
| Main dish |
Confit of shank of beef with parsley root, carrot pockets and pommes boulangère. |
| Dessert |
Bronze fennel parfait with goat's cheese foam and frosted rose hip powder. |
| advised wine menu |
5 courses €54 - €72 |
| main wine focus |
German, Austrian, French (Burgundy, Bordeaux) |
| Number of bins |
550 |
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