"on the lake Gleißend, errlichternd Sonnenreflexe danced on small crimp waves in the Bavarian Sea, just as if in fourteen days Easter was. The birds also sang as if they had forgotten that the Holy Three Kings had just cried their C M B to the towers of the houses. I stood in the winter-sleeping shore beer garden of the Unterwirt and was looking forward to the days when sunsets make every measure almost sacred. Beer lovers can get the tears. Of course, because Bavarian men do not cry! Rather kernel-lined brides, because the wedding in the festively covered room is so romantic. It is still the domain of the agile hostess, which shows a very skillful hand in decorating, to offer the Turtlern an ambience that the two do not forget for a lifetime. But you don't have to beach in the harbor of marriage to admire Barbara Sailer's pleasure, you can also do it in the restaurant and in the cozy mares. I might love it a little more reserved, but the majority feels cuddly and that decides. Since their good taste already shows up with the exemplified menu, I am fully behind the cowardly, youthful hostess and their attractive lies. Of course she also has a man, a corresponding. But I cheered him up in the last band so that I'm gonna slow down this time. Nevertheless, a word at the prices: Since I own maps from the good old Marklzeit (Träne), I could see with amazement that the undercarnator in his krachert pinkrostrot-coloured estate can not overlook that that that drives past his bars, although he is not a Schuster, but a learned butcher. To the Bavarian bread soup with bacon cubes and ong'schmolzne Brezenstückrl in (3,00 EUR): reads very romantic, delicious, but it is only almost, because it was nix ong'schmolzn. Gotcha! The roasting of the discs gives this former armies' dinner the very special touch. In one of my test classics, the men had to leave some feathers in the kitchen, because the Ochsenroulade with red wine sour cream sauce, with blue herb and home maker noodles (9,80 EUR) there were meaty on the Franconian Hallburg and with more intense, darker sauces. However, I have to report that the finely filled, huge edible role would have delivered the power for a Nordicwal-king rounding of the Chiemsee. I also liked the daily menu for 15,20 EUR, from which I tried the sprinkled gooseberries with Madeira sauce in the rice edge. Great that a host of such original dishes, safe for lovers, still put on his card. Not to mention the price for the three dishes. But we already had this issue. Barbara Sailer thinks that gastronomy is a show. But I can only agree with this if it involves the ingenuity on the plates! Then she and you are a real show even!"
