Hotel Camp Reinsehlen

Hello! Good to see you

Spend a highly enjoyable and relaxing time with us and let us spoil you.
Our cuisine offers a creative mixture of the well-tested and the new.
Next to our own creations you will also find find some regional dishes of the heath
sometimes classic, sometimes new and excitingly combined.

We process only the best ingredients, preferably directly from the surrounding area.
And of course we also offer vegetarian ( ) and vegan ( ) menus.
If you need information about allergens, we will be happy to help you.

Do you like the camp? Perhaps you would like to celebrate your birthday
or another family celebration with us. Just get in touch with us,
together we will find the right setting for your special day.
All prices in Euro, including service and VAT.

Salads and starters

Camp-salad
colourful lettuce · house dressing · sprouts · seeds
7,00

tatare of beet root
pumpkin seed cream · hooped beet root
8,50

caramelized goat‘s cheese
pumpkin-chutney · lamb’s lettuce
9,00

marinated sea trout fillet from the Grevenhof
Bomlitzer mustard cream · potato-croûtons
11,50

Soups

Hokkaido-pumpkin creamsoup
coconut · orange · ginger
7,00

Wümme-beef and ceps broth
strips of pancakes with herbs · meat balls
8,50

Camp specialities

"Heidjerknipp"
black pudding from the moorland sheep
fried potatoes · pickle · apple sauce
17,00

Boeuf á la mode from the Wümme-beef
potato-sellery-purée · root vegetables · mushrooms
25,50

breast of the Musk duck
creamy savoy cabbage · black current-sauce · Macaire-potatoes
23,50

rump steak from the Angus-beef
red wine-butter sauce · beans with bacon · roasted potatoes
28,00

(vegetarian)
mushroom quiche
herbal cream · salad
14,50

(vegan)
braised beet root
turnip purée · glased carrots · roasted almonds
16,50

tagliatelle with moorland sheep bolognese
arugula · grated Grana Padano
15,00

loin steak from the Susländer pig
pepper sauce · roasted potatoes · small salad
23,00

Brook trout from the Grevenhof, fried on its skin
turnip purée · root vegetables · chives cream
26,50

Burgers and Co

»Wümme-burger«
180 g juicy patty from the Wümme-beef
bacon-onion-marmalade, our burger-sauce · pickle · tomato
cole slaw · potato wedges
16,50

Vegi-burger
black-bean-burger · walnuts · tomato · vegan mayonnaise
beet root salad · potato wedges
15,50

We can also add spicy cheese to your burger
1,50

filled buckwheat pancake
salad · pulled moorland sheep · red pesto
17,00

Camp menu in autumn

marinated sea trout fillet from the Grevenhof
Bomlitzer mustard cream · potato-croûtons

–––––

Wümme-beef broth
ceps · strips of pancakes with herbs · meat balls

–––––

breast of the Musk duck
creamy savoy cabbage · black current-sauce · Macaire-potatoes

–––––

goat‘s cream cheese-purée
french Baba · apple-elderberry-ragout

39,50

Vegan autumn menu

tatare of beet root
pumpkin seed cream · hooped beet root

–––––

Hokkaido-pumpkin creamsoup
coconut · orange · ginger

–––––

braised beet root
turnip purée · glased carrots · roasted almonds

–––––

macadamia-brownie
plum sorbet · vanilla yoghur

34,00

Finally

rosemary-crème-caramel
potted plums · tonka-bean-whiskey-ice cream
8,00

goat`s cream cheese-purée
french Baba · apple-elderberry-ragout
8,00

macadamia-brownie
plum sorbet · vanilla-yoghurt
8,50

Best ingredients from our region

Thank you so much!

To our neighbour farmer Heins for the heath potatoes and the crunchy fresh asparagus.

To our neighbour sheperd Beuße for the fresh moorland sheep meat.

To the butcher‘s Meyer in Behringen for the popular Heidschnuckenknipp and the homemade sausages.

To the trout pond management Grevenhof in Bispingen for the freshly caught and smoked trout.

To family Bostelmann from Soltau for the many fresh eggs, which we process week after week.

To the company Marker from Hamburg for the many fruits and vegetables, which are harvested mostly from the green gardens around Hamburg.

To the company Seevefleisch from Brackel and to the „Susländer" from Kollmar for sausages, meat and fish.

To the boys from Wümme Rind for the beef from the neighborhood.

To the Soltauer Salzsiedeverein e. V., which with its, through a traditional pan boiling process won, saline salt makes for the right seasoning.

To Chefs Culinar and to the Metro in Hamburg for the many things, which a hotel and restaurant needs.

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