Zur Esche - Réserver une table

The Waldhotel Fehrenbach with its restaurant Esche is on the same road as the angel and on the way to the angel, already known to us from the previous year. On the way there I stopped in Fehrenbach on the eve and studied the suspension with the menu; I liked what I read. Short advice by car with my wife and I was on my way to the hotel. I met Josef Fehrenbach, in Personnel Union Operator and Koch and made him a table for the evening of 8.02. With Mr Fehrenbach's statement that this is absolutely no problem, the reservation was entered directly by him; that a problem should arise (so that it should be saddened later after a separate declaration). On the Rosenmontag evening at 6 pm we will find an appointment at Waldhotel Fehrenbach and its restaurant Esche. As we know from the operator of our guest house, Mr. Fehrenbach is a very ambitious cook with high demands on himself and his crew, but also somehow a kind of scattered professor and with the service can (sic . The company itself has existed since 1858 as a family business and runs under the motto fun in a hospitable atmosphere. The house is recommended by Gault Millau, Gourmet, Michelin, Varta and Arlas. closer to the house, the ambience, the room offers etc. I want to save here; the interested person finds everything in [here link]. The waiter Attila asks our names; At first he had to fill a glasses of champagne before he could devote himself to us, we waited in time. Quoted from one of the Fehrenbach Flyer: A particularly warm and ambitious service is looking forward to your wishes. Well, that was the right thing with the little bumpy start, but it wasn't possible. On the tables were small cards with a four-course menu of EUR 48,00 per person. However, we had oriented ourselves to the menu curtain and already painted out what we would order. But pancakes. Mr. Fehrenbach in the jewellery of blossom-white cuisine approached our table with a glass of champagne war (as he announced at his own expense and wished us a nice evening in his restaurant. Our desire for the menu made it softly roasted; he collected briefly and then told us quite remotely that he had unfortunately forgotten that Monday and Tuesday was rest day and on these days would be cooked with very reduced kitchen team (he himself and cook Paolo only for the house guests. We might like to have the menu (the price of 48,00 EUR is a special bargain price; By the way, we tried to reach and inform us by phone in our guest house, but somehow it was all gone. There he was, the scattered professor! As a gastronomy and chef do not know about the in-house rest days and that on these days no à la carte business runs, but there is a kind of emergency program for the house guests, is a very thick dog! However, as we know from a sad experience how difficult it is to get a table in the period of the Fasnet without prior reservation (why we have always made reservations for years, we have looked wordless, buried our preventive food requests and bowed to the dictate of the menu. That we did not really want to do this seemed to have come to Mr Fehrenbach; with the most beautiful regularity he showed up with us, apologized and naughty and offered himself after the menu to show me his operation (what he did then). what was sometimes there between Kellner Attila and Mr Fehrenbach, who often had to join the service, as Attila's skills in this area were probably quite limited, remembered Loriot. Should the Attila voices or an evaluation be forgiven, it would probably have been on the witness who was tempted or willing and annoyed; I'd rather not mention a note at this point. With the combined forces of Mr. Fehrenbach and Attila, it was possible to bring the individual courses to the tables and to the guests; physical damage was not to be complained. I can't forgive more than two stars for service. Ambience: see on the homepage Restaurant zur Esche, Ziebelstube . Eating: Music was served on the menu; it was either the building of festive guitar music from the 5 gears menu for EUR 78,00 or the building Decente Guitar Music from the 7 gear menu to EUR 148,00; I'm tapping this one. A very spiritually acting forerunner with a high forehead and thick glasses (I thought when the artist looked out that he would actually drag a delicate Hosian near in a two-men distance and then float away heavenly; it was not that it was technically quite well versed in Italian on his acoustic guitar, from melodramatic film music to The Pate 1, The Pate 2 and The Pate 3 to folk songs. Of course he also had his box, labeled with info and equipped with CD's own design. Shortly before his first departure (in the kitchen for feeding) he understood it, here the Lords had to rotate Lennon (in the tomb and Sir Paul on one of his lay faithful at an elevated speed. I cannot say what kind of food you have delivered to the artist in the kitchen; he came back from the break in an intensified way, took the strings again and began to sing. At the latest guitar music was no longer really discreet and at the latest from now on the musical coup did not really promise us. According to Mr. Fehrenbach, four guests were traveled far away for the artist; Although we live in Saarbrücken, it may not mean: But now enough whispered and most important to say Menu. First, the first greeting from the kitchen brigade came a basket with dark bread, safe self-baked and butter. It was a grain bread and reminded me (my wife was not in the covenant somehow about Commissioner, otherwise I cannot describe it. Another greeting consisted of a small mosquito with red-yellow contents. What's that? The big rat started: tastes kind of sweetish-spick with a touch of medicine. Shame on us; we have not guessed the love of sand. Quoted by Fehrenbach Flyer: We are particularly proud of our fine Black Forest cuisine with exquisite herbs. We collect the wild herbs in the warm season in the surrounding meadows and forests. Then a hearty happiness; for me there is something like the Sanddornessence in the reform house shelves and not in my stomach. We enjoyed the first course, the Risotto con Amore (but hallo! with forest mushrooms such as herbs, oyster mushrooms and Shiitake mushrooms. The Risotto was really unique, without enthusiasm I ate it without having photographed it before (see picture without Risotto and also the record of my wife was already empty. So no picture; I'm sorry, but if I dimme food, I'm still a **** beginner and here the greed just won over the mind: As a second walk, the one-pot from the **** followed with winter vegetables and saffron; for a one-pot for me rather a little too liquid and the floodter man I would rather have liked in mouth-like bites and not as here arrived in brides. But there was nothing to do with it. The main course was the fillet of the pasture bark in Spätburgundersauce with zucchini tomato vegetables (commentary of my wife: tell Mr. Fehrenbach that you do not like tomatoes and he should make you something else than vegetables. My reaction: Then he mourns again; I'd rather rip out the tomatoes. what happened and rosemary spices. The dish was very harmonious after I freed it from tomatoes and had removed the inevitable rosemary branch, and the meat really fried butterfly at the point. It was a bit. The crowning conclusion was a Rhabarber Sabayone; extremely good! Unfortunately I had already started eating the Sabayone; at the last moment I remembered the history of photography. The corresponding picture thus shows an already damaged Sabayon, but as already mentioned, I still find out in the area of the photo. Shortly to the drinks: The champagne was a Michel Methieu Princet, Brut, 1er Cru, Cote de Blancs, Grauves (50 Chardonnay, 50 Pinot Noir; fine aromatic with very beautiful bouquet (although I never drink champagne, champagne or Cremant, this awakening tasted very well. The Pils were as far as I know a red house and then we had a very harmonious Riesling (Eichstetter Herrenbuck by Martin Schmidt, Eichstetten, Kaiserstuhl; excellent with a black grape at Gault Millau 2015. Mr. Fehrenbach, I would like to emphasize this, can really cook well and with great zeal, a lot of ambition and fresh ingredients. We agreed with him that next year we will find ourselves with him in the carnival period, one of his rest days to eat à la carte. Under normal circumstances, I would have awarded five stars for the kitchen performance; because we could only get the menu and had no other choice, it is meant very good four and a half. I can recommend the ash restaurant in any case if no increased value is placed on the most used service. According to our hostel mother, the service is the Achillesferse, the wounded point or the Siegfriedsche Lindenblatt for years; so we have experienced it in pure culture. As already mentioned, Loriot has made several greetings.

• Utile
• Pas utile
• Répondre

While I went to another restaurant in the Black Forest, the fog was so thick that I was looking for a place to turn around and came across Reinhard's Huttenstube restaurant. The 2 persons staff, owner/cook and waitress were wonderful. The food was very good, but the highlight... were the wild mushrooms he picked up in the Black Forest, which he used in his kitchen. We asked if he did mushroom soup and although it wasn't on his menu, he said he would do something for us. Two days later we went back and he made the most wonderful mushroom soup for us with at least 5 different types of mushrooms. I never had anything like that. Excellent. I would recommend this restaurant to all travellers in the Hinterzarten region.

• Utile
• Pas utile
• Répondre

We visited the empty restaurant on Wednesday. The staff was busy with an event somewhere else in the house. The friendly waitress has no advice regarding wine and food in the present and not in the sorting of confectionery. In view of the standard of... place and its prices, this was quite disappointing. Food was good, especially mushroom risotto and revenge. But in this atmosphere we could hardly enjoy it.

• Utile
• Pas utile
• Répondre

Very charming place, a little in the middle of nowhere, but easy to find with a Gps and worth finding. Delicious meals, cozy location and very friendly, friendly and competent staff.

• Utile
• Pas utile
• Répondre

Delicious food, so much attention to detail. Fresh from the garden to the table. Don't get over the bread yet, so good. Very recommended

• Utile
• Pas utile
• Répondre