Hotel Camp Reinsehlen

Hello! Good to see you

Our restaurant team at the Camp Reinsehlen "Gasthaus" is pleased to welcome you here.
Stay for a while at this historic place and let us indulge you.
"Regional and seasonal cooking with great delicacy"  is the philosophy of our kitchen team.
We will happily plan festive events of any kind for you.
No matter, if it be a country style barbecue in our courtyard or a festive menu in our restaurant.
We are sure that we have the right offer for you.
Please let us know.
Food allergy? Our team will gladly be help and answer all your questions As we process many products in our kitchen, we cannot completely exclude contact with different allergens.
All prices include value added tax.

Salads and starters

Camp salad
colourful lettuces ~ house dressing ~ sprouts ~ seeds
7,00

“beginning of the summer”
gazpacho ~ antipasti ~ tortilla ~ fennel salami ~ grissini
12,50

„Salade niçoise“ heath style
green beans ~ smoked heath trout from the Grevenhof ~ small potatoes ~ egg
small 9,50 / large 15,50

„Caesar Salad“
romaine salad hearts ~ corn poulard breast ~ croûtons ~ Grana Padano
small 9,00 / large 15,00

two kinds of melon under pressure
goat cheese ~ lime gel ~ mint ~  bread crisp
8,80

Soups

Vichyssoise (cold potato-cucumber soup)
strips of leek ~ North Sea shrimps ~ croûtons
8,50

(vegan)
sweet potato- coconut soup
baked chickpeas ~ beetrout
7,00

Main courses

(vegan)
grilled vegetables
hummus ~ hazelnuts ~ garden cress
16,50

(vegetarian)
colourful vegetable quiche
goat cheese ~ herb cream ~ leafy greens
14,50

sirloin steak from the Susländer pig
salsa ~ roasted potatoes ~ bound carrots
22,50

“Heidjerknipp“
black pudding from the moorland sheep
fried potatoes ~ pickle ~ applesauce
16,50

homemade wild boar- soured meat in jelly
cranberries ~ fried potatoes
17,50

Respect for the kettle, species-appropriate breeding – that’s the credo of the guys of „Wümme Rind“.
Natural grazing and short ways to the butchers are crucial to their philosophy.

braised and pan-fried meat from the „WÜMME BEEF“
onion puree ~ green beans with bacon  ~  roasted potatoes
26,00

Sandwiches & Burger

Burger - union


“Wümme Burger“
180g juicy patty of “Wümme” beef
burger sauce ~ leafy greens ~ deep-fried onions ~ cucumbers ~ potato wedges ~ cole slaw
16,50

“Vegan  Burger“
eggplant – lentil patty ~ leafy greens ~ vegan mayonnaise ~  potato wedges
15,50

added aromatic cheese
1,50

“Schnucki Taco“
Pulled „Schnucke“ ~ hummus ~ red onions ~ green salad
lemon - crème fraîche
17,00


Sandwich

Heidjer sandwich
Salami of moorland sheep ~ pickled goat`s cheese~ coarse rye-bread ~ pickle ~ salad
14,80

Camp menu

„Salade niçoise“ heath style
green beans ~ smoked heath trout from the Grevenhof ~ small potatoes ~ egg

**
Vichyssoise (cold potato-cucumber soup)
strips of leek ~ North Sea shrimps ~ croûtons

**
sirloin steak from the Susländer pig
salsa ~ roasted potatoes ~ bound carrots

**
mousse of white chocolate
Black Schnucki jelly  ~ almond cone ~ passionfruit

or

Variation of raw milk cheese
Fig-mustard ~ grapes ~ baguette
39,50

meatless menu

two kinds of melon under pressure
goat cheese ~ lime gel ~ mint ~  bread crisp

**
sweet patato-coconut soup
baked chickpeas ~ beetrout

**
grilled vegetables
hummus ~ hazelnuts ~ garden cress

**
lemon curd
meringue ~ currant sorbet

….psssst

or

those who like milk can indulge in our cheese plate
34,00

Finally

mousse of white chocolate
„Black Schnucki“ jelly ~ almond cone ~ passionfruit
7,50

(vegan)
lemon curd
meringue ~ currant sorbet
7,80

sour cherry tarte
peach salad ~ fennel parfait
8,50

Variation of raw milk cheese
Fig-mustard ~ grapes ~ baguette
9,00

Everything else to say ...

Thank you!!

  • To our neighbour "Farmer Mr. Heins" for the good potatoes and the fresh asparagus.
  • To our neighbour "Shepherd Beuße" for the meat of his "Heidschnucken" (special moorland sheep breed) which we get to use in our kitchen.
  • To "Landschlachterei Meyer", our butcher’s in Behringen for the "Heidschnuckenknipp", one of our all-time favourites.
  • To the "Bostelmann" family from Soltau for the many fresh eggs that we get to serve every week.
  • To the "Marker" company from Hamburg for the large amounts of fresh fruit and vegetables, that come to a large extent from the green gardens around Hamburg where they are grown by many busy farmers.
  • To the "Delta-Fleisch" company from Hamburg for sausages, meat and fish.
  • To the "Chefs Culinar" company from Hamburg for the countless things needed in a hotel and restaurant every day.
  • To the Soltauer Salzsiedeverein that provides for extra spice with its "Soltauer Salinensalz" (Soltau saline salt)   which is gained in a traditional open-pan extraction process.
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