For epicureans

The Jungborn

MICHELIN-STAR CUISINE IN OUR HISTORIC VAULT ~  FIRST-CLASS GASTRONOMY IN BAD SOBERNHEIM

Welcome to the Michelin-starred kitchen of Philipp Helzle! The chef and his kitchen and service team welcome their guests in the historic sandstone vault, which is modern and tastefully furnished to create an extraordinary atmosphere. Quite fitting for the culinary flights of fancy that visitors can look forward to!

In the Jungborn, the name of the star restaurant in BollAnts Spa im Park, which is reminiscent of the founding era of the Felke-Kurhaus in Bad Sobernheim, guests enjoy a menu of the finest in the evening. Modern, contemporary, refined and imaginative - and at the same time reduced to the essentials - is how the Michelin-starred chef de cuisine describes his style, which he ambitiously and passionately implements in teamwork with his sous chef, Niklas Maletzke, head pastry chef Frédéric Guillon and other kitchen staff. In the Gault Millau restaurant guide, the kitchen crew has been awarded 17 points.

Guests can choose between two menus and à la carte dishes from the two menus. When putting together the menus, Philipp Helzle and his team make sure that variety is guaranteed and that meat, fish and vegetarian courses all play a role. The Aachen-born chef, who learned the fine art of cooking from Sven Elverfeld and Claus Peter Lumpp, emphasises that they can also cater to special wishes and particularities. The Jungborn also serves completely vegetarian and vegan menus, subject to prior reservation.

If you visit the Jungborn on a warm summer evening, you are also welcome to take a seat on the vine-covered courtyard terrace and enjoy your star menu in a romantic outdoor atmosphere.

THE RECIPE FOR SUCCESS: QUALITY COMBINED WITH CREATIVITY AND PASSION

The chefs regularly put their heads together to create imaginative menus that give guests unforgettable culinary moments of happiness. Refined, seasonal, regional, sometimes with an Asian or Italian accent. One thing is always the same: they attach great importance to the best ingredients. They have to be fresh, purchased from producers who are known and whose quality has been appreciated for years. Wherever possible, regional products are used, from organic farmers, premium suppliers who are known for good meat and the best fish. Fresh herbs are picked from the restaurant's own herb garden, and preference is given to old varieties of vegetables, whose full flavour develops individually depending on the preparation and accompaniment. Philipp Helzle is always reinventing himself in culinary terms, implementing modern techniques and making use of the region. It goes without saying that guests' wishes are accommodated and popular Jungborn classics are added to the menu. These include, for example, lamb with beetroot and ricotta gnocchis, asparagus dishes in spring and chestnut tortelloni with black truffles and pumpkin in autumn.

The service is as ambitious and professional as the cuisine! Petra Helzle and Jonas Berg are responsible for this. Both give extremely competent and passionate advice, make recommendations for wine pairings and are very proud that the majority of the good wines come from the Nahe region.

Hours

Tuesday to Saturday, 6:30 pm to 9:30 pm

Table reservation required atinfo@bollants.de

Our Menue (PDF)

Holiday: 04.10. - 03.11.2021; 23.12.2021 - 18.01.2022

REPEATEDLY awarded

Reservation for out-of-house guests

A 5-course menu as well as a 7-course menu are available from which you can also choose à la carte dishes. We are of course pleased to welcome out-of-town guests. For this, advance reservations are required by telephone on 06751 9339-0 or by e-mail to info@bollants.de (with subsequent confirmation of reservation).