We stayed two nights at Zur Goldenen Sonne in October 2013 as part of our three-week tour of Germany. We enjoyed the hotel very much even though construction was going on in the interior courtyard. Our room was large and fortunately was on the first floor, i.e. up one flight of stairs, since there is no elevator. However, this review is primarily about the hotel’s very fine restaurant. During our three-week trip we had two outstanding meals featuring traditional German cuisine. This was one of them.
Rather fearful of the quantities sometimes served in German restaurants, we chose to share a small first course, a bowl of Quedlinburger Birnensuppe, or pear soup, which was light and elegant. We chose our main courses also from the local cuisine. The Harzer Topfbraten mit Rosenkohl was just about the juiciest and most flavorful piece of roast pork I have ever tasted, and the vegetables were similar to the usual potatoes and cabbage that you expect in a German restaurant and yet a little different. The other main dish was the Wildgulasch with Rotkohl, a richly flavored venison stew.
The house red wine was stunning. We had a half-liter of halbtrocken Saale-Unstrut from the Landesweingut Kloster Pfarla.
The service was exceptional and the dining room very pleasant and comfortable.
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