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Thomas Kellermann |
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| Born |
1970-11-13 Born: |
| Apprenticeship/training |
1987 - 1990: Holiday Inn, Munich |
| Career |
1990 - 1991: National Service in the army as chef
1991 - 1992: Restaurant Erbprinz, Ettlingen (commis de cuisine)
1992 - 1994: Wald-& Schlosshotel Friedrichsruhe, Lothar Eiermann, Zweiflingen (demi chef de cuisine)
1994 - 2000: Restaurant Tantris, Hans Haas, Munich (sous-chef)
2000 - 2001: Landhaus Nösse, Sylt (chef de cuisine)
2001 - 2003: Restaurant Portalis, Berlin
2003 - 2008: Restaurant Vitrum in The Ritz-Carlton, Berlin (*Michelin)
since June 2008: Restaurant Kastell, Hotel Burg Wernberg, Wernberg-Köblitz |
| Membership |
Relais & Château |
| Awards |
1997: Master Chef: Master Award given by the Bavarian government
1998: 1st prize "Bocuse d'Or": German Master
1999: 7th in "Bocuse d'Or" World Championships
2002 & 2006: Master Chef, Berlin
2007: Climber of the Year, "Bunte One 100" |
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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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