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Christoph Rainer |
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| Born |
1974-04-15 Born: Hanau, D |
| Apprenticeship/training |
Zum Adler, Alain Faessler, Bruchköbel (*) |
| Career |
- Schlosshotel Kronberg, Günther Ledermüller, Kronberg
- Residenz Heinz Winkler, Aschau (***)
- Villa Hammerschmiede, Markus Nagy, Pfinztal (*)
- Dieter Müller, Bergisch Gladbach (***)
- Falkenstein, Oliver Heberlein, Königstein
since 03.2007: Villa Rothschild, Königstein |
| Philosophy |
You can't force the matter. Always remember to have fun, enjoyment and patience when aiming for the goals which you have set yourself. |
| Further plans |
Continually strive to improve oneself and thereby to get better year by year. |
| Culinary Style (wines/kitchen) |
French modern |
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Villa Rothschild |
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| Address |
Im Rothschildpark 1
61462 Königstein
Germany > Hessen > Darmstadt > Hochtaunuskreis
number of seats: 36
number of employees: 21
SKZ (Service Index) 0.500
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| Staff |
Rainer, Christoph (Chef de Cuisine)
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Phone
fax |
+49 (6174) 2908850
+49 (6174) 2908888 |
email
Homepage |
info ( at ) villa-rothschild.com
www.villa-rothschild.com |
| Opening times |
Open: 12h - 13.30h & 18.30h - 21.30h.
Closed: Sunday & Monday |
| Prices |
à la carte: € 18 - € 36
9 course menu 105 €
price per course = 11.667 |
| 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 |
2673
0.0
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212
75.7
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102
81.5
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108
82.8
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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oo+
15
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XXX
tip k
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oo+
16
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hhh
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*tip k + s
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17
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XXX+
*tip k + s
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(17.3)
(16.5)
(15.2)
(16.5)
(17.3)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.67 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
333 |
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| Guest Rating |
| current quality | 17.00 |
| class | Very Good |
| user Toques | |
| Number of reviews | 1 |
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| Culinary highlights |
Well-known for fish and shellfish dishes. |
| Starter |
Gâteau of marinated foie gras, peanut jelly and Pataya mango with spicy brioche. |
| Main dish |
Breton rock mullet filled with crab, spicy bouillabaisse juice and coriander oil. |
| Dessert |
Feuillantines of jellied mountain figs and tonka bean mousse with peppery whisky creamy ice cream. |
| Seminars |
Gaggenau School of Cooking. Dates as desired. |
| What is special about the restaurant? |
Special children's menu. |
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