"In addition to the Cassiopeia thermal spa, which is very appreciated by spa guests and wellness friends, the spa town of Badenweiler also has a sports and leisure pool equipped with toddlers and leisure pools and a relaxed 25m train. A somewhat longer walk led us to this outdoor swimming pool on a wonderful summer day in mid-August from Niederweiler through the “Park of the Senses” that was very popular with our little water rat. For the evening we had a table in which Hotel Gasthaus Warteck was not a 5-minute walk from our apartment. Well-kept property, the Hotel Gasthaus Warteck Tags before was completely booked here, which allowed us to escape to the mill after buggingen. Since we liked it so well here and the arrival address led by Ute Grunwald since 2012 was perfectly in front of the front door, we became repeaters two days later, which is why this report refers to two visits. Since 1872, which is impressive for 150 years, the house on Weilertalstraße has been licensed. For weekend hikers who are often on the road with motor or racing bike, the restaurant is popular because of its moderately priced accommodation options. But also the locals appreciate the better-bourgeois cuisine of this friendly farm. According to Chef Ute Grunwald, this is where the very least is made. The culinary offer is based on the season, which emphasizes the slate table with its daily recommendations. In addition to the easy-to-understand selection of dishes from the standard card, which provides both defensive vespices, smaller snacks for wine and a good handful of Baden-Württemberg classics, it is the ever-changing apart from the series of dishes that make this jewellery inn something special. During both visits, the warm weather made it possible to eat in the open air. And so we sat on a sadly comfortable garden chair in the midst of the terrace characterized by serenity, whose peaceful atmosphere was at most disturbed by the traffic of the adjacent roadway. Under the gentle, shadow-spenden Linde, it could still be held well. In short: an environment for arriving, relaxing and enjoying...was not our daughter, who didn't last long in her child's seat and who only too much liked to elect to the pebbles on the ground. Mom and Dad once again demanded “hearing” attention. The slate table, which leaned on a wine barrel next to the entrance, lured at our first return with lamb lobe, redfish in the crispy shell, zucchinigratin and Spareribs from the cattle. However, my decision had long since fallen, because I had already studied the standard program from the menu box on the day before and since Osso Buco with band noodles for fair €16.50. On the way it was possible to have a small supplemental salad of 4 euros. My wife then tended to the Baden beef salad 11 euros from the Vesper department. A non-sweet elder water 0.4l for 3.50 euros and a cold bottle of mineral water from the “Lieler Schlossbrunnen” region, 0.7l for 3.90 euros were delivered quickly. Holunderschorle...just in summer a fine thirst quencher With home-baked Markgräfler Sharwaie, a light fladen bread widespread in southern baths with coarse salt on the crust and a well seasoned nock tomato butter, the first hunger was mitigated. At the time, Uncle Hipp had the culinary first spoon right, which is why a drink previously heated by the kitchen found its purchaser with a difficultly identifiable content. At the beginning, the pre-served, small supplement salad, which with its product freshness and the fine dressing set a first small culinary exclamation mark. Lovely garnished with a few roasted sunflower seeds, this was a tasty start after our performances. We shared the fresh green or Red for pleasure and mood. It didn't pass much time and our main dishes were tabled. Already the sight of my sworn calfskin was joyful. My Osso Buco No giant portion like the day before in the mill, but an aromaticly fragrant moment of happiness for nose and palate. The meat around the hollow bone punctured with a wonderfully merciful texture and the delicious, dark sauce would probably have legitimized any plate decoration. Small carrots and celery pieces I advertised as clear evidence for a craftless Osso Buco “alla milanese”. Also the underlying, life-threatening band noodle nest not boiled dead! was able to convince as a “saucenmagnet”. All in all, a harmoniously intertwining ensemble, which relied on old-proven cooking techniques and convinced with its tasteful stringency. My wife was still chatting at her sour-made beef salad, which could not have been sym “badish”. Badish beef salad The small chopped onions, perhaps refined with onions from the table? were served in the salad bed. Tomato and spring onions were then added to the crisp fresh accents on the plate. Here too, simple food landed in very good craftsmanship quality on the porcelain, which in total resulted in a completely formidable summer meal. Speaking of summer, I enjoyed the following two days later in the form of a divine tomato soup of 5.50 euros, which had saved the full taste of the warm season. THE summer tomato soup! For the seasoned happiness for pure spoons, the most ripe aromas were used, as they prefer to get them from their own garden in August. For me, the best terrines long ago and a paradeer example for a perfectly tasted, not too hot tempered summer soup. It didn't matter to me that the sauce for my rabbit lobe could not have the taste of Osso Buco in 19 euros. In my opinion, too, it was somewhat too bright. The carnival... The delicate meat from the “conejo” would have had a dark Jus, with red vine juice, a much better dish. But all half so wild, especially as for this tuna of the white wine it was not too close to boil and the slightly uttered band noodles were completely in service of saturation. To the Karnickel, I had a glass of the white “Schneiderlein Cuvée” 0.1l for friendly 2.80 euros of the local winery Schneider Krafft – the inclined reader perhaps remembers the unusual WiibergFescht a few days before. A fresh drinking wine without allures, which was good and noble at the same time and accompanied the stable bunnies quite excellently. The mother of my daughter walked as often on vegetarian paths during our second return to the “Warteck” and decided to take the salad with barbecue vegetables and inlaid sheep cheese 12,50 euros, which brought her a plate, lined by Rucola, with fried eggplant, zucchini, Paprika and tomato. Salad with grilled vegetables and inlaid sheep's cheese A delicious treat for the meat daughter of the day, for which she would even have left the beef salad. By the way, the service made a very good figure on both evenings. The young team around Chef Ute Grunwald did his job in praiseworthy manner and contributed significantly to the fact that we felt very quickly here. The inspection of the guest rooms – our youngest naturally wanted to know exactly how it looks inside – confirmed the well-maintained impression that the garden terrace left with us. My surprise also sat inside guests. Reminiscent of a real village economy of venerable embossing, low ceiling, high-strength wood panelling, passing corner benches and historic tile stoves, radiated a timelessly cozy charm, which was difficult to escape. In the “Warteck” we would have liked it even in rain, no question. Outside on the trees terrace it was also to be stopped. We were happy about the short way back home and agreed that we would return here at any time. Unfortunately, such better-bourgeois locations are becoming increasingly rare. That's all the more beautiful when you spot them by chance."
