Schäck's Adler - Réserver une table

she draws her away from the castle. waldkircher tunnel, beautiful elztal, twisted wind, the new gyroscope and the miniumgehung in elzach the magen knurrt perceptible on the back bank. behind the last tank right top right is badly taken by my copilotin, so the last curves are free. already we are in the village, past the metzger spath, who knows everyone from the busiest place in Freiburg, as the golden eagle from the historic gas house is also radiating against us! park is not a pleasure, which is behind the local ash place after the most powerful rain no, blows a single mud hole. so again, the high heels of my fellow travelers are not superficial. the local gastronomic room is located on the right side, a bar in a red tone, behind it is a village multipurpose room. they can see how the driving cinema operators build their big apparatus and dance the village youth. so much space in the hoard of the little one. the restaurant itself is classic. dark wood, heavy furniture, a gods corner, classically uniformed controls everything there for a trip to the old German kitchen. the current saving time is carried with a multi-page sparkarte bill, the white gold comes from the opfing what speaks for the kitchen. the actual card shows that placed a lot of value on domestic production. fish rather from the bach behind the house, various trout variants sound appealing, but little exciting. wild from own hunting, maibock can be delicious. local wine bark caffeine de paris na, but this is not in the elztal! as a greeting from the kitchen a little bibbeleskäs or olive oil at the bach Unterggeregt and tasty. for the fast genese copilotin there are finally gänseleberterrine (yes, it was really rainy and cold the most sharp 2013! with a red golden spicy, fresh brioche and candied apple columns; handmade very well prepared and served appealing. I had made the forellencarpaccio curious trout is actually boring and raw hard to imagine. the individual carpaccio slices depuffed as thin thin thin rouladentre, partly rolled up in alga leaves, partly in ingwer visually and tastefully a completely new pleasure! a wonderful creammant from the foamer tubes to this very satisfied! shortly after that is very surprised: a journey between sorbet with ginger and chili. both from the gesture and from the content very appealing! the sorbet on a cocos-based is a sharp genus, images from asia appear before the inner eye and in the back over-erprechtal! because the card was very appealing in many respects, there was no uniform direction for the main course at the table. I was happy when I was old. there were very good classic spagels that cratzed deserve special praise! about roasted calf liver super soft and excellent lubricated and kalbs cordon bleu what was that for a wonderful cheese? to taste and enjoy the bark fillet cdp much. every guide was perfect, christoph asses dominates his kitchen really championship! my reservation against caffe de paris in the regular a semi-frozen piece of criminal butter melts down in the face of the coveted cover on the perfectly fried filet. the wine map read very well, domestic and international well selected weine to moderate preisen. in view of the different preferences at the table I was also about the good selection of open weeping, unfortunately there is only one additional offer. the service is professional, but dedicated and ready to chat with the guests. very attentive to submit and give. real disappointment if no dessert is desired (the dessert card is also really tasty read! . a great stay in a remarkable restaurant with fresh innovative cuisine despite the arrival happy again!

• Utile
• Pas utile
• Répondre