Fancy Desserts at the Dorint Park Hotel Restaurant

The Dorint Park Hotel

I recently spent a few days at the Dorint Park Hotel in Bremen (Germany) - the city of the famous four town musicians (a donkey, a dog, a cat and a rooster). The Hotel is nicely located in a park at a small lake and conveniently also has its own restaurant (Park Restaurant at Dorint Park Hotel). On their Facebook page I saw those amazing dessert creations. I had to try them out :) I actually tried a few different ones, a chocalate cake one, a panna cotta one and a crème brulée one. The chocolate cake was definitely my favorite, however, all of them were just amazing! They tasted delicious and they just looked so cute, with lots of little different elements.

Beside the dessert, I also had a normal entrée at the restaurant. I had the "Wiener Schnitzel" with a mushroom tortellini soup and a salad, which was quite enjoyable as well.

Another highlight at the hotel was the little spa area and the wellness treatments. Even though, half the equipment in the spa was out of order, it was more than enough to relax and enjoy, especially if you try the Cleopatra Bath with goats milk ;).

The hotel also offered a huge breakfast buffet with fresh fruit, juices, deli meats and different kind of breads, hot full english breakfast dishes, an omlette station, a cereal station, and fascinatingly, a real honeycomb :)

All in all, the hotel did not disappoint and I can just highly recommend it!

Baked Valrhona Chocolate - My Dessert Highlight!

  • A chocolate cake with a liquid core, muscovado caramel ice cream, raspberry sorbet, pears in elderflower, pickled blackberries in peach-olive sauce, peppered chocolate sand, figs, raspberries, meringue drops, caramel twirl, tempered chocolate, raspberry jelly discs, etc...


Panna Cotta from White Chocolate

  • The bottom of the bowl is full of panna cotta, topped with a white chocolate disc, apricot and passion fruit sorbet and caviar, blackberry jelly drops, brownie crumble, sesame brittle, mango cream, meringue drops, etc...

Burnt Raspberries and Roses

  • The bottom of the bowl is filled with a crème brulée, topped with an almond brittle twirl, tempered chocolate, sour cream foam, white peach sorbet, glazed peaches, candied olives and raspberries, meringue drops, etc...

The Dorint Park Hotel

Tortellini Tomato Veggie Stew

This is a very quick but tasty and hearty vegetable stew. I first got introduced to it during my college time. However, later on it became a special Italien dinner option. You can easily fancy it up, making a two-course meal out of it by serving a side salad, adding some garlic bread and a glass of red wine :)

You can also change it up a bit by using different vegetables including carrots, grean beans, chickpeas and sugar snap peas. However, the trick is not to overload the stew and I would suggest to use only three to four different vegetables.

Note: While you can use tortellinis with any kind of filling, I prefer to keep the dish vegetarian with a cheese or a spinach filling. If you use frozen or dried tortellini, they will need longer to cook. I would suggest to prepare them beforehand separately and add them to the stew in the end.


  • 1 tablespoon oil
  • 1 onion (largly chopped)
  • 1 red bell pepper (cut in big cubes)
  • 1 zucchini (sliced)
  • 3 garlic cloves (peeled and smashed, otherwise whole)
  • 2 bay leaves 
  • 2 x 14.5oz or 1 x 28 oz cans tomatoes (diced or whole)
  • 1/2 teaspoon of each, dried oregano, rosemary, basel and thyme (or substitute with 2-3 teaspoons of italian herbs mix)
  • 1 teaspoon savory
  • 1 1/2 cups vegetable broth
  • 1 can dark red kidney beans (rinsed and drained)
  • 200 g fresh tortellini (filled with spinach and/or cheese)
  • salt, pepper, cayenne pepper to taste
  • fresh basil and parsely
  • fresh parmesan shavings 



  1. Heat the oil, add the onions. Fry just for a short moment, then add the chunks of bell pepper and zucchini. Fry for about 5 minutes. Then add the garlic cloves, bay leaves and canned tomatoes. Bring to a light boil and add the remaining herbs and savory. Fill up with the vegetable broth and let simmer for about 10 minutes. Vegetables should not be too soft, still have a bite to it.
  2. Now, add the drained kidney beans and the fresh tortellinis. Let simmer for another 5 minutes till the vegetables and tortellinis are soft. Season with salt, pepper and cayenne for desired taste.
  3. Top with fresh chopped basil and pasely, parmesan shavings. Serve with some rustic bread. Or make a meal out of it and serve with garlic bread and a side salad. Don't forget a glass of red wine :)

    Print this recipe:

    Print Friendly and PDF

    Related Posts Plugin for WordPress, Blogger...
    Related Posts Plugin for WordPress, Blogger...