"On a warm Friday in August, I had agreed to go hiking with my father. As we had already beaten a few weeks before by the Palatinate Outback near the border to France, this time we took the bad side to the hiking spot. On this wonderful summer day for the professional “Linksrheiner” there should be a lot to discover between Badischer Weinstraße and northern Schwarzwald. We started from the Neuweier district belonging to Baden-Baden, a wine village of around 2000 inhabitants in the middle of the Vorbergzone of the North Black Forest. In still quite large heat, we climbed the Yburg, which is on 520 m above sea level, which was a highly recommended destination with a bombastic view of the Rhine and the neighbouring vineyards. Arriving on the Yburg, we went on a well-kept light into the inviting Burgrestaurant, which received us with defensive treats such as “Hofmagdschmaus”, “Hunnenschnitzel” and “Burgbraten”. For such heavy food, however, it was simply too warm. In addition, my father had reserved a terrace for two in the Röderswald restaurant, a nearby excursion restaurant. We then met there after a round hike and a small trip to the Nägelsförst winery – you must also keep an eye on the right-wing Rhine producers – in the evening. There was a lot going on on the terrace covered by parasols. No wonder, you sit here quite formidabel and look to the west, from where the sun warmed up this glorious evening with high summer radiance. Terrace view model Wow! The restaurant, located outside the Varnhalt wine village, has a great view of the Rhine Valley on its homepage. And the far-sighted Pfälzer also had to admit that this was an extremely idyllic spot. If now the Culinary would still vote, the complete bathroom package would be perfect. In any case, the thought of the chronicler when he settled on his comfortable seat from polyrattan. Terrace view 1 On our bistro table was the cutlery in a white disposable bag printed with the restaurant name, which also served as a napkin. Pepper, salt and a riser with the table number added the karge table landscape, on which two freshly tapped Ulmer beers (0.4l to 3.30 Euro ), a champagne with Crodino (0.1l to 3.90 Euro as well as a well-cooled bottle of mineral water from the Peterstaler brand (0.75l to 4.70 Euro regain. Our table With the slogan “Enjoy pure in nature!” welcomed me already the glass display panel with pinned menu in front of the entrance to the terrace. On that sitting we soon held the kitchen reading in our hands and studied the offer. A three-course menu for just undamaged, low-priced €13.90 was first recommended. It included a parsley cream soup, homemade Cevapcici in paprika cream sauce and basmati rice as well as a seasonal inspired zwetschgen yogurt porfait for sweet finish. It was an egg-square-time to say in Austria. Of course, that's why some dishes came up with whistles. Whether fried for salad or in sliced cream sauce with homemade herbal flakes had to be decided. This was not so easy, because the grilled seaweed on penne noodles was also served with whipped cream sauce. In addition, the Lammhäxle (the many endings on “le” in the “Badische Sößle” lured me linguistically where we were just... , the “Hausburger” which is now a standard repertoire and the Bühler Zwetschgensteak from the pork back. And that was only the yearly recommendation letter. Two soups, four salad plates, two veggie dishes and two fish plates went on to the “meat made”. Rumpsteak, table top and pork medallions good-bourgeois lights around the bet. Grilled chicken breast in Asian accentuated herbal curry sauce (with coconut milk and the Lasagne Bolognese completed the munter selection that made a hint of internationality to the bad summer terrace. The hunger kept somewhat within limits with me due to heat, while my father took nonchalant to the three-course daily menu. His appetizer soup should go directly to the Filius. This was already fixed before the ordering process. Something fresh on the plate would certainly do well this summer evening. And so I ordered the salad plate with fried pifferlings, thin slices of roast beef, honey-senf remoulade and a grater. This is probably not only the name of the Ordinary Potato Buffer in the Badisch. Petersiliencrèmesüppchen, served in the porcelain cup, unfortunately had received a little too much of the good cream. The taste of the supposed main ingredient therefore remained strongly within limits. But it remained the only small culinary lapsus this evening. My Pfifferling-Roastbeef-Garnitur made a good figure for the green leaf work. The “Waldzwerge” were steamed with some bacon and onion and this – thank God – not too long. Waldzwerge on leaf green Six thinly cut, wonderfully mürbe Roastbeef slices, a neat Klacks Remoulade and the cube served on an extra plate provided sufficient saturation together with a few slices of white bread. S 'Küchle à part Gut, with the Balsamico-Crème you might not have had to deal with as much inflationary, but as you say in this country: these are only strips in salad baptism. Season salad with pawlings and roastbeef My father had only praised words for his homemade Balkan customs from well seasoned minced meat. His pepper cream sauce was very good even without cream. Cevapcici with paprika cream cream sauce and basmati rice I guess they let them disappear completely in a soup pot. No matter, he was so dear. Just as sweet was his dessert. His Zwetschen-Yoghurt-Parfait was a testament to the excellent patisserie craftsmanship and was also added to the menu in portions. In the near west the sun gradually went down, which did not break down the cozy atmosphere on the Röderswald terrace. On the contrary. In order to make a more solid excursion address richer, I went back to the Palatinate Ländle (perspective change completed! . I never doubted that one is well placed on the Baden side in terms of possibilities for entry. Well, maybe a little."
Baden-Baden
