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The Turmschänke in the Kaiserhof

Please note that the Turmschänke has closed due to company holidays from 23.07-17.08.17. From 18.08.17 we are back to the usual opening times for you!   Highest enjoyment - in a romantic atmosphere ... The Turmschänke is a historic restaurant from 1912 and for years a fixture in the heaven of bonfires in Eisenach. Here, old, solid inventory meets the zeitgeist. The kitchen has an excellent reputation, far beyond the borders of Thuringia, which is impressively proven by the annual awards in all leading restaurant guides. Inspired by selected products, of course also from the region, host and chef Ulrich Rösch cooks between tradition and modernity. He does not ignore the variety of flavors of international cuisines. His many years of experience and many travels to the cooking pots of our world shape his safe sense of taste and guarantee the finest creations. 

We gladly accept reservations under +49 (0) 3691-88890 or info@kaiserhof-eisenach.de.

 

 

Your hosts

Ulrich Rösch, a native Saxon, learned to cook in the Erzgebirge. He worked in GDR times in many leading inter-hotels in Leipzig, Dresden and Berlin, then worked for many years in the Hilton Berlin and the Turmhotel Gotha. He gained international experience during stays abroad in the Czech Republic, Belgium and Korea. With the Turmschänke he fulfilled a lifelong dream in the Hilton Berlin and the Turmhotel Gotha. He gained international experience during stays abroad in the Czech Republic, Belgium and Korea. With the Turmschänke he fulfilled a lifelong dream

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Martina Rasch, comes from Gotha and learned there restaurant specialist. She worked for many years in the fine gastronomy of Thuringia. With joy and dedication she cares for the well-being of the guests.

Our philosophy

Fresh products and solid craftsmanship paired with sophistication and attention to detail form the basis of our kitchen philosophy.The star is the product. Inspired by fresh products, naturally also from the region, Rösch cooks between tradition and modernity and does not ignore the flavors of international cuisine. His many years of experience and many trips to the cooking pots of our world shape his safe

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Taste and guarantee delicious creations. Every year we are tested by the leading restaurant guides in Germany. This is an indicator and immediately an incentive for our daily

A la carte

Our menu combines regional and international influences and is complemented and refined monthly with seasonal delicacies.

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aktuelle Speisekarte

Since the kitchen team also needs a break,the Sunday evening is our rest day - in the this case, we recommend you at the reception like a variety of valued alternatives.


 

 

 

Wine list

The delicious dishes are accompanied by a well-stocked wine cellar with over 130 fine wines with a focus on Germany, in particular Saale-Unstrut and Saxony.

From regional wineries such as the Thuringian winery 'Bad Sulza' to the excellent distant locations in South Africa, our wine list offers a wide selection

aktuelle Weinkarte

Our latest discovery

2016er Pinot Noir RoséVDP local wine dry winery Bercher in Burkheim am Kaiserstuhl

Summer time - time for rosé wine! In Burkheim on the beautiful Kaiserstuhl is one of our favorite wine estates. The Bercher family cultivates over 30 hectares of vineyards and thus has a wide range of different grape varieties and vineyard wines to offer.

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Arne Bercher, the winemaker, has expanded in 2016 a beautiful rose of Spätburgunder, a wine that I like this time. We experience a delicately rosé-colored wine with wonderful freshness. In the bouquet elegant fruity notes of raspberry, on the palate the full fruit basket of quince, raspberry and currant jelly. Also light caramel notes and vegetable nuances are to taste. A nice pleasant acidity ensures the freshness. Therefore, this wine is the perfect companion for the summer. Be sure to try! Price decanter 0,25 liter: 9,00 € Price Bottle 0,75 Liter: 26,00 €€

Recipe of the month

 Glazed fjord trout with young peas and purple potato

Ingredients for 4 persons:
0,40 kg of fjord trout fillet 0,05 l olive oil
- portion the salmon trout, season with salt and pepper, place on an oiled sheet and brush with olive oil

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- For about 10 min at 90 ° C in the oven with circulating airviolet potato:400g violet potatoes, a little butter, cream, oil to bake- Wash the purple potatoes thoroughly and cut them into slices lengthwise with a peeler or a slicer- Let stand in hot water for 30 minutes, then drain well and dry- Slowly bake in 160 ° C hot oil, degrease on kitchen paper and lightly saltPeel and cook the remaining potatoes, drain and steam- immediately press through a press- stir with the warmed cream and a little butter to a creamy puree- taste with salt and nutmegyoung peas:0.3 kg fresh green peas or TK1 onion, 0.05 l vegetable stock, 0.05 l cream, 0.1 kg butterSalt, white pepper, sugar, cayanne, a little lemon- finely dice the onion and sauté in a little butterAdd one third of the peas and cook in the vegetable broth and cream- mix with some of the liquid, add some butter and season to taste- briefly fry the remaining peas with a little butter and vegetable broth, season with salt and sugarFish sauce:4 shallots, 4 mushrooms, 1 clove of garlic, a little thyme0.1 l Nouilly Prat, 0.1 l dry white wine, 0.3 l fish stock, 0.2 l creamSalt, white pepper, sugar, cayanne pepper, a little butterSlice the shallots, garlic and mushrooms and fry in frothy butter, season with salt, pepper, sugar and Cayanne,- Add the thyme and allow to sweat- Add Nouilly Prat and white wine and add the fish stockSimmer gently for 1 h, then pass and boil down a bit- Add the cream and reduce again-Possibly. tie with some sauce binder or butter

Our history

In 1910, a connecting building was built between the old Nikolaiturm tower and the neighboring building - the Hotel Kaiserhof, founded in 1897. Hotelier Franke opened the wine restaurant Turmschänke in 1912 in a part of the Nikolaiturmes. Franke has managed to make a famos of the medieval defense tower built in 1070 and the later "civic custody" to create a cozy tower dungeon and a tasteful wine tavern on the first and second floor of the cultivation.

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What is the Ratskeller in Bremen and Auerbach's cellar in Leipzig, that was in Eisenach the Turmschänke. Famous people often stayed here as guests, such as Paul Lindau, Wilhelm von Scholz and Max Reger.

In GDR times, the Turmschänke was operated by the HO and continued as a wine restaurant. The reputation of the house was excellent at this time and a visit to the Turmschänke was something special. But 40 years of socialism did not leave their mark here either. Quite run-down closed for a major overhaul by the new owners. After two years of restoration, the restaurant was reopened in April 1993 together with the Hotel Kaiserhof.

 

Today, the restaurant shows in old splendor. The guests are especially impressed by beautiful stained-glass windows and old tapestries, the historic stalls of finely set tables and the gallery with wrought-iron flower railings. Popular with companies is the former dungeon in the Nikolaiturm, which can also be booked.

Hotel Kaiserhof Wartburgallee 2, 99817 Eisenach
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