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.

winter menu

Asparagus Season 2019

Our recommendation for the asparagus season 2019



starters and salads

cream soup of heath asparagus
with saffron and small asparagus bites

5,50 €

filled puff pastry pastries
with ragout of asparagus, shrimps and a small chervil salad

15,00 €

spring salad with raw marinated asparagus,
fennel and mojito-salmon

10,50 €


as a large portion 16,50 €

colourful leafy salad in a vinaigrette of raspberry-vinegar
and grape seed oil with fried asparagus

8,50 €


as a large portion 14,00 €


main courses

vegan
asparagus-pasta
with arugula and cherry tomatoes

14,50 €

500 grams asparagus spears from “Bauer Heins“
(gross weight, unpeeled)
with heath potatoes, melted butter
and chive-Hollandaise sauce

16,50 €


on the side

scrambled eggs with herbs 3,80 €
Holstein cottage ham 7,50 €
pork schnitzel 7,80 €
smoked salmon 8,50 €
Argentinian beef fillet steak (180g) 23,00 €
 

 

Salads and starters

vegetarian
Camp Salad
Colorful salads ~ house vinaigrette ~ sprouts ~ seeds
6,50

Baked beef praline
Apple ~ horseradish ~ lamb`s lettuce ~ cranberry balm
9,00

Beef carpaccio
mushroomsalad~ parmesan
11,50

(vegan)
winter salad
marinated turnips ~ orange slices ~ roasted nuts
8,00

Soups

Red onion soup
Goat`s cheese ~ Crostini ~ thyme
7,00

(vegan)
Creamsoup from the hokkaido pumpkin
cocos~ ginger ~ chili
6,00

Main courses

vegan
Polenta sandwich
celerypuree~ balsamico onions ~ shiitake mushrooms
16,50

vegetarian
Pumpkin- Quiche
goatcheese ~ chive cream ~ green salad
14,50

Medaillons of pork
Creamy savoy cabbage ~ variation of mushrooms ~ roasted potatoes
22,50


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


Ragout of moorland sheep
pasta ~ cranberry ~ green salad
19,50


Fried winter-cod fillet
bacon ~ cream-sauerkraut ~ heath poatoes
23,00

Crispy baked half duck
Chocolate- red cabbage ~ orange juice ~ potatoe-poppy cookie
26,50

Duo of „WÜMME BEEF“
Glazed carrots ~ celery puree ~ roasted potatoes
25,50

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.

Sandwiches & Burger

Burger - union


Wümme Burger
180g juicy patty of “Wümme Beef”
BBQ sauce ~ mustard-mayonnaise ~ salad ~ deep-fried onions ~ pickles
potatoe wedges ~ cole slaw
16,50

“Schnucki Burger“
Pulled moorland sheep~ pickled onions ~ cranberry-mayonnaise ~ potatoe bun
potatoe wedges ~ Cole slaw
17,00


“Veggie Burger“
beetroot-millet patty ~ apple- onion chutney ~
pumpking bun ~ potatoe wedges~ Cole slaw
14,00

 

Sandwich

Heidjer sandwich
Salami of moorland sheep ~ pickled goat`s cheese~ coarse rye-bread ~ pickle ~ salad
15,50

Camp menu

Baked beef praline
Apple ~ horseradish ~ lamb`s lettuce ~ cranberry balm

**

Red onion soup
Goat`s cheese ~ Crostini ~ thyme

**

Ragout of moorland sheep
pasta ~ cranberry ~ green salad

**
Curd cheese dumplings
Port wine-plums ~ caramel ice-cream

38,00

meatless menu

winter salad
marinated turnips ~ orange slices ~ roasted nuts

**

creamsoup from the hokkaido pumpkin
cocos~ ginger ~ chili

**

polenta sandwich
celerypuree~ balsamico onions ~ shiitake mushrooms

**

Tartlet a la ,,Sacher”
Stewed apricots ~ whipped cream

32,00

Finally

Curd cheese dumplings
Port wine-plums ~ caramel ice-cream
7,50


(vegan)
Tartlet a la ,,Sacher”
Stewed apricots ~ whipped cream
7,00


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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