Goldene Sonne

What a fantastic restaurant. Beautiful food which tastes fantastic. Super restaurant with food prepared with a lot of care and creativity. We have returned several times and the menu each time has been amazing.

Friendly, tasty & clean. Restaurant runned with passion by everyone. Chef makes really high standard food, waiters are really on point. All was fresh and self made even the bread and the special butter you get with it. We passed here when going to munchen. It's really worth the extra mile instead of a restaurant at the highway.

We had two great evenings at Goldene Sonne in Neuenstein, where we were lucky to try two different menus (it changes every weak). The food was exquisite – whether it was vegetarian, fish or meat. So was the dessert - a perfect combination of flavours! Overall a lot of new and exciting tastes (all the flowers are eatable!). My husband who is the wine-connoisseur of the family was very happy with the wine-menu that followed the menu. I was however very impressed with the non-alcoholic selection. I will especially recommend the pear-cider and the alcohol-free Prosecco. Both locally manufactured like several of the wines. We also learned a lot from the staff, who presented everything on the menu in detail and with passion. If you are ever close to Neuenstein, it’s definitely the place to go, eat and drink – and taste new things.

Service was excellent. Beer prices great compared to UK. Wine prices a tad high, even compared to UK. Beer choice was fantastic. Service 10/10. Ambiance 9/10. Super clean. Toilets great. Beer could have been a lot colder.

Stopped here 3 times for dinner during my stay in Neuenstein and each and every time it was wonderful. There is a warm welcome (the staff also speak very good English) every time you visit and the decor is cosy, inviting and rustically German. The food is authentically local and marvellous! Truly a treat every time I visit! Thank you so much.

It is definitely a mandatory stop if you're in Neuenstein or in the area. We sat in the terrace with my wife, it's a beautifull place, like something out of a fairy tale.The attention to detail and the service are excellent. The food is made with organic ingredients that Heiner himself (head chef) picks up from his own orchard or gets from his trusted suppliers. We had the opportunity to talk with him and you can tell that he's someone focused on perfection and who doesn't leave anything to chance. The wine selction is superb and the dishes were fantastic, it was an amazing experience from beginning to end. I would personally recommend the 5 course menu with wine to fully enjoy the whole package.

Amazing food. The food as well as the service was superb. I would definitely recommend coming here and doing the set menu - brilliant wines on offer too.

Very nice clean and spacious rooms with very good beds. The staff is very friendly. Great stay!

Note: You can totally ignore the previous reviews (posted about ten years ago) as the Goldene Sonne reopened with a new chef and new management in May of 2022. Now on to my review. . . Kudos to the Goldene Sonne and the new direction their chef is pursuing -- a high caliber, creative cuisine featuring fresh, locally sourced, organic ingredients. Diners may select the six course "prix fixe" menu, or they can select from the same dishes "ala carte." The chef creates a totally new menu every week depending upon what is seasonally available. Every dish is carefully composed and artfully plated. The chef is successfully emulating the kind of dishes you would find at many restaurants with a Michelin star. (See my photos.) Our dinner started with fresh baked bread, a tasty compound butter, and and amuse bouche with red cabbage, grapes, and a sauce made with pumpkin (or squash). We selected a bottle of wine from a well organized list. The menu also included some wine suggestions that would pair well with the day's menu -- which helped us in deciding as most of the vineyards were regional and unfamiliar to us. Next up was a generous slice of a vine ripened heirloom tomato with kohlrabi, tapenade dressing, pine nuts, and herbal garnishes. The third course was a velvety leek and potato soup, finished with a drizzle of hazelnut oil and liebstöckel. The soup had to have been strained through a chinois multiple times. It was as smooth as silk. The fish course featured poached monkfish and grilled eggplant with a basil sauce and tomato jam -- a very tasty combination. A tender loin of lamb was the featured protein on the fifth dish of the evening. Along side of the lamb was a parsnip purée topped with shiitake mushrooms and tiny cauliflower florets. A piece of lentil bread (not unlike an American style cornbread in texture), a roasted spring onion and some herbal garnishes (including dill) completed the plate. The lamb was tender and moist -- perfectly cooked. The finale was a beautifully composed dessert with butternut ice cream, shaum (espuma or foam), a small cake, and black currant sauce, garnished with toasted and caramelized pumpkin seeds and a beautiful, edible flower. Though every course was great, this was by far the most beautiful dish of the evening. All the flavors worked in harmony. It was my personal favorite. Our friend who lives in the neighborhood and made the reservation for us is extremely happy for a restaurant of this caliber to open up. She looks forward to returning, and the next time we are visiting we would definitely love to come back again!