J'ai mangé ici avec des amis. J'ai commandé la morue, qui se présentait sous la forme de deux morceaux de poisson très fades, sans peau et légèrement caoutchouteux, servis sur un lit de riz risotto qui avait un léger goût d'aspirine. Le poisson avait le goût d'être sorti tout droit ... du congélateur mais j'étais affamé alors j'en ai mangé la moitié et laissé le reste. De plus, un ami payait, donc je ne voulais pas causer de gêne en me plaignant. En fait, tout est devenu plutôt embarrassant de toute façon car lorsque mon amie a essayé de payer, le restaurant n'a pu accepter aucune de ses cartes de crédit Visa et Mastercard. J'ai offert à la mienne une carte de débit Visa, mais ils ne l'accep...
I'm eating with friends. I ordered the cod that came in the form of two very inland-owned, skinless, slightly gum-like fish dumps, served on a bed of risottoreis, which tasted weakly aspirin. the fish tasted like he just came. from the freezer, but I have starved so that I ate half of it and left the rest. also a friend paid, so I didn't want to embarrass myself. in the case it became quite embarrassing anyway, because when my friend tried to pay the restaurant was unable to accept either from their credit cards (visa and mastercard). I offered a visa debit card, but they wouldn't accept it either. to the happiness, the third friend had a German EC card, which was the only way to get ready....
Le restaurant propose une cuisine traditionnelle suebienne mais aussi des plats de saison. Vous pouvez vous asseoir à l'intérieur ou à l'extérieur. La carte des vins comprend certains des meilleurs vins régionaux et quelques joyaux internationaux et de savoureuses bières d'une brasserie locale. Nous avons eu le gâteau à l'oignon, une ... salade d'été et des crevettes sur les légumes. Nous avons apprécié chaque plat et avons eu de très bonnes discussions avec le personnel extrêmement sympathique entre les deux. J'ai hâte d'y retourner
A stay in the golden oxen at the slaughterhouse is always a pleasure. The service ensures that you are completely satisfied. But not intrusive. Just the necessary mindfulness that makes you lean back. The selection of dishes is put to the point. You know that everything is freshly prepared. The kitchen places a great deal on the quality of food. Skinfully arranged, everything forms an optimum for the eye and for the taste. And therefore always a reason to come back. Thank you.
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the restaurant offers traditional local foods, but also seasonal dishes. you can either sit inside or outside. the wine list includes some of the best regional weine and some international gems and tasty beer from a local brewery. we had the twill cake, a summer salad and garnish on veggies. we enjoyed every single court and had very nice discussions with the extremely friendly staff in between. can not wait to go back
Reserved table, the table was quite disturbing at the passage to the next room, especially as other tables were free. Beverage very slow, bottle wine was long sought, but then in the cooler was not gifted, were not white wine glasses but red wine glasses. We would have imagined that service was very desirable. Food was very deliciously seasoned and refined tasted. Despite the service constraints, we will go back.
Today again an excellent, nice service with great aperitive and wine recommendation. The food, as with previous visits, is very good. We like to come back.
The reception was very friendly, as the service would be all night. The food is very good at great level and well tuned. You're welcome.
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Very friendly service, good food, well maintained wines. Very pleasant stay.
Here everything is brought to the point to the finest!
Schwäbischer Rostbraten Vom Weideochsen An Einer Variation Von Der Sommerzwiebel Mit Einer Kräftigen Jus Von Esslinger Rotwein Und Handgeschabten Spätzle
Sommerliche Blattsalate In Fruchtigem Johannisbeerdressing, Mit Marinierten Kirschtomaten Und Tramezzini- Kräuter- Croûtons
Dünn Aufgeschnittenes Filet Vom Heimischen Milchkalb Aus Der Kräuterbeize, Mit Einem Chutney Von Waldpilzen Und Sauce Verde
Gebratene Gänsestopfleber Auf Einem Bagel Von Geräucherten Steinpilzen Mit Geschäumtem Waldpilzsud Und Austernkresse
Gesottenes Bürgermeisterstück Vom Weideochsen Mit Meerrettich- Schaum Geschwenkten Kartoffeln Und Geriebenem Apfel
Marinierte Nordseegarnelen Auf Avocado-Verjuscreme Mit Frischen Wiesenkräutern Und Kaviar Vom Fliegenfisch
Coulis Von Der Vollreifen Ochsenherztomate Mit Grobem Meersalz Und Black-Tiger-Garnele Im Selleriemantel
Hausgemachte Pfifferlingmaultaschen Mit Zierbelnüssen In Estragobutter Und Schalottenschmelze
Weisswein-Kräuterrisotto Mit Zweierei Kürbis, Radiccio Und Frisch Gehobelten Parmesanspänen
Marinierte Weinbergpfirsiche Mit Minzpesto Und Grand Marnier, Dazu Weisses Schokoladeneis
