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.

summer menu

Salads and starters

vegetarian
Camp salad
Colorful salads ~ house vinaigrette ~ sprouts ~ seeds
5,80

summer salad
arugula ~ melon ~ lentils ~ feta cheese
8,50

beef carpaccio
porcino-mayonnaise ~ parmesan cheese
11,50

vegan
quinoa balls
Red beet hummus ~ apple
7,50

Soups

cold pea-mint-soup
confit prawns ~ lemon oil
8,50

vegan
cauliflower – fennel-soup
nut-tahin
6,00

Main courses

vegan
buckwheat-herb-risotto
confit tomatoes ~ shitake ~ almond parmesan
14,50

vegetarian
Penne
basil cream ~ grilled vegetables ~ feta cheese ~ arugula
15,50

Sirloin steak of our local pork
pepper sauce ~ fried potatoes ~ salad
21,50


“Heidjerknipp“
Knipp of moorland sheep
fried potatoes ~ pickle ~ applesauce  
15,80


ragout of moorland sheep
pasta ~ cowberry ~ green salad
19,50


filet of Hake fried on its skin
tomatoes- leek ~ red rice
20,00

homemade pickled boar in aspic
herb-remoulade ~ fried potatoes
16,50

Duo of „WÜMME BEEF“
Glazed carrots ~green beans with bacon ~ roasted potatoes
24,50

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.

sandwich & burger

sandwich

Heidjer sandwich
Salami of moorland sheep ~ pickle ~ salad
10,50

We’re using wholegrain-rye-bread for your sandwich.

 

burger-union

Wümme Burger
160g juicy patty of “Wümme Beef”
BBQ sauce ~ chili-mayonnaise ~ salad ~ deep-fried onions ~ pickles
potatoe wedges ~ cole slaw
16,00

Schnucki Burger
pulled moorland sheep ~ pickled onions ~ cowberry-mayonnaise ~ potatoe brioche bun
15,00

Veggie Burger
chickpea patty ~  chili-mayonnaise ~ zucchini ~ apricots – tomato chutney
potatoe wedges ~ cole slaw
12,50

Camp menu

summer salad
arugula ~ melon ~ lentils ~ feta cheese

**
cold pea-mint-soup
confit prawns ~ lemon oil

**
ragout of our local sheep
pasta ~ cowberry ~ green salad

**
lemon tarte
meringue ~ berry coulis ~ fennel ice cream

39,00

meatless menu

quinoa balls
red beet hummus ~ apple

**
cauliflower – fennel-soup
nut-tahin

**
buckwheat-herb-risoto
confit tomatoes ~ shitake ~ almond parmesan

**
pan cakes
bilberries ~ soya yoghurt ~ lavender

30,00

Finally

lemon tarte
meringue ~ berry coulis ~ fennel ice cream
7,50

(vegan)
pancakes
bilberries ~ soya yoghurt ~ lavender
6,00

red berry jelly
vanilla ice cream
5,50

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.
See all offers