Hotel du Bollenberg
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TripAdvisor Reviews Hotel du Bollenberg Rouffach
Travel Blogs from Rouffach
... town. We walked right around the outside circle then had lunch at the Auberge des Trois Châteaux. I ate Boeuf, Porc, Agneau, Pommes de Terre et Légumes, which was a stew, with beef, pork, lamb, potatoes and vegetables and a Marron, chestnut vermicelli, parfait for dessert. Byron shared a beef dish with Werner, huge, almost like a BBQ very fitting for the day. After dinner Werner and Byron had a fabulous, 25 ...
Only took 2 hours, very quick on the autobahn. Parked the car to look around, what a quaint town, found our accomodation, very special one of the oldest buildings, 1540. Right in the main square. Brought a butter/pate knife at the outdoor market by the church, 10€. Had a fantastic lunch at Restaurant Bartholdi, he was the sculpture who designed the Statue of Liberty, ate duck with a beetroot and small red berries sauce, delicious, vegies were roasted fennel carrots turnip ...
We spent New Years with relatives in the black forest and saw some very wintry scenes, day tripped to France for another stunning hillside castle (Haut-Konigsburg with its amazing views over to the Rhine/ Black forest) and cake, ate great french cheese and wine, seeing the worlds largest Cuckoo clock and icy waterfall ...
... very sweet and tried to give us a running commentary about Basel on the way. Don't know bout Rob but I couldn't understand him.
Finally we boarded at 3.30pm.... Before the bus loads arrived from Zurich. As the buses arrived our first thoughts were that we were the youngest on the cruise, thank goodness this wasn't the case, although we are amongst the handful of young ones.. A ...
... get back down to our evening meal at Restaurant La Vieille Forge. It had a lovely homely atmosphere - low ceilings with exposed beams. The owner spoke no English, so I had to get my French ears back and drudge up some language again. She offerd us a complimentary aperitif of Riesling and saffron sirop and an amuse bouche of gazpacho in a long thin glass. Both good. For entree, Slasher tried duck foie gras and was impressed, while I had a terrine of 5 meats ...