Waldhotel Sonnora

A culinary journey through this restaurants time. Unprecedentedly good flavors that are difficult to put into words. Everything is highly flavored and of an unfailingly high standard. Many dishes and sauces gave an explosion of flavor in the mouth. We have eaten in many 2-star restaurants and some even with 3, but this one stands head and shoulders above the rest. The brigade does its job to perfection. The service was fantastic. But also very relaxed and always with a smile. As does the sommelier, who understands his profession very well and is pleasant to work with. And this actually applies to every employee. Hospitality at its best. But the winner was the kitchen that seems to come from another culinary planet. Fascinatingly good. Next morning the Eggs Benedict were astonishingly good.

We had a wonderful stay and diner at Sonnora. Very kind staff, great winelist and tasteful dishes with deep flavours. A big plus also goes out to the sommelier. Highly recommended.

We were staying at Sonnora some months ago and didn't write a review then. However in the meanwhile we visited another classic place, a temple of French gastronomy, and were comparing a lot with our experience at Sonnora. Sonnora was so much better. Absolutely charming personal service, three star dinner in the evening, top class, excellent wine service as well. Every single course was perfect, delicious , prepared with a keen eye for detail. Staff was genuinely friendly, not just playing the game. Dinner experience was wonderful, perhaps even a bit overwhelming (4h at the table), copious, but faultless as one would expect at this level (but not always gets unfortunately). Highly recommended! Nice rooms as well ... Sonnora creates a luxurious oasis at edge of forest in a somewhat unremarkable Eiffel village.

Whoever wants to dine at 3*** restaurant Sonnora is well advised to book a room at the hotel, so as to be able to enjoy the vast wine list. The hotel was fully renovated during the pandemic in 2020-21, and very successfully so. The rooms are spacious, tastefully equipped, and bathrooms are large. Breakfast is great (not quite as beautiful as at Da Vittorio) and service friendly and prompt.

UPDATE 27/02/2025 second visit: 'Genius chef confirmed' We choose for à la carte dining since the degustation menu is definetely too rich in volume. Nibbles, they come plenty+++. Overal rating 19/20, very intense flavours or rare gastronomical heights. Starters, Lucktody langoustines of unusual large size and unseen quality, barely cooked, with very delicate and luckily only a supportive role, garnishes of zucchini, tomatoe and olives (20/20 no doubt brilliant) Terrine of gooseliver, fresh black wintertruffels and a fruit based dressing. Honestly, in combination with the side of truffled brioche; among best goose liver dishes of my life which is a strong statement in my personal culinary history. (20/20++ off the charts) Mains, turbot with caviar. Best sturgeon eggs on the market. Veal head garnish not or barely noticable, that is a pity since now the platter seemend a bit simple in constrcution. (nevertheless 17.5/20 ) My St. Malo lobster stew was extremely intense and almost a tiny bit too salty. The pickled pear and raw green beans welcome refreshing aspects. A side of carbohydrates or a 'tuile' could have lifted it up in the sense of making it less strong. Desserts here are of a level which could make the French jealous. Mignardises even better: 20/20. Overal quick rating: 18.5/20 keeping in mind the very good service which lacks a bit of elegance. Hotel: very correctly priced and the *** breakfast a true bargain. Thank you Waldhotel Sonnora for the wonderfull expercience. PREVIOUSLY and initial experience. Restaurant Waldhotel Sonnora, a legend in the making. Very bright and tastefully decorated dining room, cozy as well. As for the service, happy, sincerely friendly and professional. The style of the chef I would describe as subtle, to the point, classical but in a personalized and temporary way. He clearly puts flavour and quality of ingredients over complexity and inventiveness. Totally my cup of tea. Our personal ratings for this particular and oh so lovely diner: First of all for me, a fine continental meal starts with....good bread and butter. Here, a near to perfect score. As for the amuses: razor clam with cauliflower 17/20, tuna on cucumber and mint gel 20/20, wild salmon sashimi with horseradish 20/20, fish fritter in fruit chutney 19/20. Our starters: Marinated Gillardeau oysters with caviar, gherkins and dill 18.5/20. Potato Rösti with beef tartar, cream and Imperial caviar: masterpiece using only a few ingredients, perfectly balanced and masterly executed. Warm/cold effect lifts it to the max! 20+/20. Mains, fantastic but, we feel that with a small side dish or even garnish of carbohydrates, these could possibly have been even more satisfying. French quail with fresh (Australian?) black truffle, raspberries and grilled duck liver. Incredible depth of flavour, but served as a light salad. The bird was barely cooked, we are not used to this, yet. Nevertheless 18.5/20. Giant Luctody langoustines, King Alphonso mango, lime beurre blanc. A feast. 19/20. As for the deserts, amazing. Utterly delicate passion fruit and pineapple soufflé with stuffed coconut. Soo exotic, not normal, 20/20. Chocolate tartelette, banana, salted caramel, with tropical fruit sabayon on the side. I am not the greatest desert amateur but I truly wish my last supper would include this dish. 20/20. Pre-desert with an overdose of Tahiti Vanille and the finest mignardises: 20/20. Wine arrangement per glas: 18/20. Overall dining experience: 19.5/20. If this gem of a restaurant will still progress in the future, which we believe since the team is rather young; guides will run out of stars and points in time. We would also highly recommend the hotel. The renovated guest-rooms are timeless modern but very warm and elegant, at a reasonable price. What a surprising discovery, not only thanks to Michelin but also to the special reviews of Mr. Andy Hayler.

Absolutely wonderful dinner and the room was gorgeous with a beautiful view of the village.

Waldhotel Sonnora sits snugly at the edge of the forest in Dreis/Wittlich. The hotel garden has stunning views of the village below.. Our accommodation was gorgeous, airy and spacious and tastefully furnished. After a long walk in the forest, just listening to bird song, and completely unwinding, one can relax and prepare oneself, for a culinary delight, in the three star Michelin restaurant. The chairs in the restaurant are really comfortable, as is the atmosphere. The service was perfect, just right. We selected the menu so as to be able to try a variety of dishes. The cake of beef fillet-tartar topped with caviar, sitting on a crispy potato rosti, ( my mouth waters just thinking about it) or the grilled langoustines, or turbot with avocado and orange. The dressings that accompany the dishes are not overly rich ,so one doesn't feel overly full and uncomfortable. The sauces are so fresh and light, the desserts too. All in all, so very well thought out, and stunningly presented, works of art. The wine menu is extensive and for a three Star restaurant, not overly inflated in price. An amazing selection of artisan breads and a very extensive cheese board! All in all, 5 Stars, I could not find fault with anything! This is the best 3 star restaurant that I have dined in, now my most favourite. So looking forward to our second visit. .

Fantastic experience with fabulous service and exquisite food. The room was spacious with attention to detail and the breakfast is, as the rest of the services, world class. Great place for special occasions !!!