"in general since 2018 najat and axel operate the large building, built in 1806 and rebuilt in 1976, which has since been used as a gastronomy restoration for events of all kinds. due to the current coronary crisis, the spatialities since mid-March 2020 have not been used for events, so that the partners in juni 2020 decided to reopen with à la carte hosting. surrounded by the rustic design style with many openly visible beam constructions has been preserved until today. possibly the building under the roof protection. the now in the annual plant adapted to this style with reddish brown old floor tiles and wood durable furniture. the space including wc were fully accessible. everything was very clean and well maintained. because the pächter must pay all the renovation costs of this great situation with more huge tenns over two flats, this is only gradually possible, we were said. for the new use only the spacious, cozy fireplace was opened. due to the current distance data, only seven tabs were usable. all tables were covered with white reinforced fabric blankets. as a comfortable element served one of the corona-inflicted lonely silverlite with white candle, which was immediately ignited during table occupation. cutlery and large gray, qualitatiw high quality paper napkins were only covered on a white dish after ordering. service the friendly, loving kirfin of the house wore at the input of the house mouth nasenschutz and kept disinfectant as well as the officially prescribed lists ready for the data collection of all guests. after that she showed us the only free table at this lunchtime. there were already printed games of dips and wine card. she quickly served us to the ordered mineral water and me a sample swarm of the open rosé, but he had too much rest. I wanted to have 0.2 l dry grey break-in piece, which was well cooled and – very attentive to the request in a large red wine glass. a demand for my served hof she immediately explained with the kitchen to my satisfaction. released tables were disinfected and covered with new clean tablecloths. lobend! a very attentive, warmer najat schlegel, who gave everything to the guests. Small uncertainties were probably due to the fact that the direct individual care of the guests in the à la carte service was still new. Finally, the contact with many participating guests is less intensive for larger parties. it is usually limited to communication to the customers who have booked the event. the selection was small but varied. the prices were pleasantly moderate. the new, regularly changing menu was already in the planning eating an amuse or broth and butter did not exist. my later demand at the chef showed that this would be quite feasible in the future. from the map we chose after that: salt potatoes butter with raw and cooked ham – €16.50 the white asparagus was well seasoned and cooked. he had eaten enough to not hang a sham lip. the ham was juicy and aromatic. the plentiful potato were perfectly cooked. the melted butter has completely melted the components. salimbocca from the putenbrust tomatensoße band noodles – 16,50 € (for me on request small portion to 13,90 € two small pieces from the pute lay on a nest of band noodles, al dente in the consistency and accompanied by a fruity tomatensugo. the lean, spicy meat of this animal is quickly dry – and so it was here after a few minutes. but it was good to eat. above were a tiny piece of raw ham and an ointment leaf as it belongs to saltimbocca correctly. but I was stubborn. the ham had smoked aromen. this Italian classic belongs to air-dried ham. I pointed to the chefin and she said after immediate question in the kitchen that the wrong ham was accidentally bought. thanks for this honest reaction. it was not a catastrophe. the small bottle salad from frise, head salad and radicchio was purist with acidic looking and yogurt and tasted good to me. drinks san pellegrino mineral water, 0.75 l to 5,80 € greyburgunder from the weingut wind, pfalz, 0.2 l to 5,70 € Conclusion: a warm, careful service and solid, well prepared foods are after my very good reason I hope that the future foods give the guests the opportunity to get to know more successful preparations. something more raffinesse would certainly not be harmful. 4 – soon again (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – absolutely again – after “Kuechenreise”"
