Advantages of direct booking
- € 10, - price advantage per night compared to portals
- Small gift for direct booking
The family business Weinberg Schlösschen
According to Herta, the mother of the Lambrich brothers, Florian was already holding a kitchen spoon at the age of 5; and no one was surprised that, following excellent training and exciting years on the high seas, he now wisher to use his apply his talents and creativity to Middle Rhine cuisine.
Marc is now one of the top chefs in his field, having already known that he wanted to become a chef at the age of 13.
International experience as a chef
After training for 3 years in "Der Kaiserhof" Restaurant in Guldental, he moved to Brussels in 1999 to take up a position as Chef de Partie in the Holiday Inn and, along the way, to learn French cooking jargon. In 2001 he starting working in the 'Traube Tonbach' Hotel in Baiersbronn, Black Forest (one of Europe's top gourmet hotels).
Here, half a year later, he was promoted to Chef Saucier, cooking for stars and celebrities and gaining valuable experience in 5-star gastronomy.
In 2003 Florian fulfilled his dream of travelling the world, by signing up for the Hapag Lloyd cruise ship 'MS Europa', circumnavigating the globe twice by ship. As Chef Saucier and Chef de Cuisine in the ‘Veneziaan Bord’ restaurant (awarded 16 points in Gault Millau), he delighted celebrities such as the entertainer Udo Jürgens, rock star legend Udo Lindenberg and the opera star Deborah Sasson, who visited him in Weinberg-Schlösschen in Oberheimbach after his return in 2005, when she enjoyed ‘cuisine à la Florian' once again.
Since 2007 Florian and his brother Marc have a firm hold on the cuisine at Weinberg-Schlösschen in Oberheimbach. Both brothers are always interested in new things, which combine traditional regional food with international cuisine and also unusual ideas. "A passionate chef - who creates culinary delights" would be a very appropriate description.
Learning to cook with the Europe's top chefs
After finishing catering college in Bad Kreuznach, he learned everything that a budding chef should know during his 2 1/2 years at Burg Reichenstein.
He then entered the family business as sole chef and treated guests at Bergschlösschen in Oberheimbach to Middle Rhine specialities. Like his brother Florian, he moved to the Black Forest, where worked at the ‘Traube Tonbach' Hotel as Commis de Cuisine and Demi Chef de Partie: and then became Chef de Partie in the city of Hamburg, working in "Palazzo" under the direction of Harald Wohlfahrt (one of Europe's most acclaimed chefs). In addition to many celebrities such as Michael Schumacher, Winfried Schäfer, Berti Vogts and Harald Schmidt, Marc also cooked for boxing heavy-weight world champion Wladimir Klitschko, who towered above him.
Marc’s taste for adventure finally took hold of him when he had the opportunity to join the Hapag-Lloyd expedition ship MS Bremen on a cruise to Antarctica. As Chef de Partie and later as First Cook he looked after both passengers and crew from the southern most tip of Africa to the most northerly points of Europe.
After crossing the Pacific and Panama Canal, Marc found himself back at home, where, since 2007, he has managed the kitchen at Weinberg-Schlösschen in Oberheimbach together with his brother Florian. Both are always interested in new things, which combine traditional regional food with international cuisine and also unusual ideas. Marc also successfully completed his training as a master chef in 2011. Marc's maxim is particularly appealing: "Having someone as a guest means making sure they are happy"
Kulinarik mit Zukunft
"Angesichts des auch in der Gastronomie und Hotellerie zu verzeichnenden Fachkräftemangels haben wir unser Konzept überdacht. Nach dem Motto "Weniger ist Mehr" legen wir Wert auf individuelle Betreuung der Gäste mit einer gut durchdachten, exzellenten Küche."