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Drei Mohren

➤ Ludwigstr. 65, 82467 Garmisch-Partenkirchen, Bavaria, Germany

Huhn • Deutsch • Fleisch • Europäisch

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"For a long time, I have been wondering if I should write this review at all. After all, the local square Gastroguidlerin (not place deer!; so well looked after me/our and already offers us suitable houses, or even advised off. Of course there was also a “can be”. And to such a “you can” or “sometimes” it should go on the first day of our business presence at the Zugspitze in the evening. If absolutely Bavarian, Partenkirchen, walking, then you can reasonably get into the Three Mohren (so the free translation of a WhattsApp message. And after arrival, reference of the rooms and acclimatization we were back on the legs to push us something decent between the gravel. Of course, the colleagues were at the forefront of the path that I could give indirectly to unknown terrain. And promptly it was said before a very welcoming house: “Didn’t your contact warned”? Hits! Yes in such a tourist resort you are a foreign or not congenital quickly thrown up and delivered to the nepp barely. So there is even a significant amount of it. Sure, there are nippets, you know and can handle the subject. But you can also suffer shipwreck. But later more. 500m, from the hotel along the tourist trail, we then reached the 3 hours. Of course without registration. A few interested views and directional changes of some passersby around me allowed me to take some pace to be quickly at the hired field manager of the outdoor area. And this weather didn't kill me. No 3 minutes later guests had to be asked to go inside or even a prayerful place outside had to be negatively divorced. At any rate, the table was conquered and the rest of the colleagues intruded. Somehow, they were very deeply relaxed about this. They probably followed the easy deception that on a lukewarm August evening at the Tourihotspot Garmisch everything is waiting for us. What had been waiting for us were, however, isotonic thirst quenchers of the domestic kind. Yeah, well, it was simple Paulans and the like. But after the arrival and before the coming straps, not the worst refreshment. Lower Upper Bavaria naturally needs a haxe (I mean still around the 11.80 . Here with bratkartoffeln and bacon, I already had something “fiebern”. Another colleague “fieberte” while the other two saw a pork steak with roast potatoes, bacon and seedlings. That we not only got a 4 table, but we also learned a perfect 4 table afterwards. One, for our understanding and our area, veritable cloud break, made some living at most tables. Only our and still 3 or 4 more tables were protected by one of the generous and obviously dense awnings. In this way, it was possible to continue to eat in a relaxed manner at still lukewarm temperatures and to try the affected. To “relaxed” food: the colleagues with the steak were very satisfied. It tasted them excellent. And our haxes? Yeah, how did they look? In the midst of a mountain, rather weakly brooded, potatoes throned a haxe of the noble pale species. Unfortunately, the crust was only partially crispy and slappy at 3⁄4. The crusty part was quite pleasant, but also the meat had to be cut off rather laboriously, but it was not by any more. The picture can certainly say more to the roast potatoes than I do. Overall, however, the sauce with the potatoes was quite pleasantly seasoned, but the main protagonist Haxe was simply forgotten. Now, such an assessment must be regarded as subjective and I would also like to weight the satisfied other colleagues. They were satisfied (Steak and also the other Haxenkollege was not dissatisfied (I have no idea how he is cooked or what else he is to say. But I am the writer here and I was tired but not happy. The “Glücklich” we then picked up. The one or other white beer we still “dimmed” and then a busy waiter came and brought a few fires of the very tasty type “on the house” to the table. This found quite great favors and...... Now I’ve written something about “health” but what’s on a trip stays on a trip. And so the rest of the evening will no longer be carried out and the shipwreck will of course remain exclusively related to my haxe. ; The, for the above reasons, often visited beverage return is located in the basement and was extremely clean. In the size of the house, however, I can also imagine an elevator or a barrier-free toilet in the otherwise flattering area of the house. I don't know. It wasn't my main concern that night. ; Conclusion: The Three Mohren is certainly not bad, but the Haxen were simply not what you expect. In retrospect, almost a nausea is actually seen. Quickly tapped to the guest. He doesn't come back to 99%. The food points can therefore be seen with weighting on the haxe with light bonus stars for the other dishes. If we should be there again, then there is no need (or actually a taxi to happiness) (Bräustüberl, who recently described an enthusiastic Gourmand from Solingen."

Cafe Bistro Max Kuchenmanufaktur

➤ Griesstr. 10a, 82467 Garmisch-Partenkirchen, Bavaria, Germany

Cafe • Cafés • Kaffee • Frühstück

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"Found the store by chance, unfortunately 5 min before evening : The boss met outside, still super nicely greeted and spontaneously we promised to visit another day: . Today the first visit and the good impression has more than confirmed, the cake chocolate with berries of the hammer and I as a cake muffle a flame cake with apple and cinnamon, boa... unbeatable!!! Soooo delicious!!! So who wants to experience a really good place in Garmisch, nix as well, it's worth it!"

Steakhaus zur Waffenschmiede

➤ Von-Mueller-Str. 15, 82467 Garmisch-Partenkirchen, Bavaria, Germany

Steak • Grill • Vegetarier • Europäisch

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"Today uninhabited short holiday notes in advance... After the small rainy excursion to the Breton-Münsteran star kitchen, it goes back to the then sun-flooded Sindfelser Land, which should come up with a mountain hike this day, the practiced hikers certainly place rather than Lappalie but should remain remembered to the author of these lines as a test of biblical dimension. Ms. Obacht!, the untiring spearhead of the Garmischer Gastrokritik, had for this purpose equipped us with vouchers for the newly renovated Eckbauer Bahn, which leads from the Olympic ski stadium to the mountain of the same name, 1237 meters high. These vouchers should also include coffee and cakes in the Olympic House, a popular cafe restaurant right on the iconic jumping hills, and I will pay tribute to the delicious apple strudel swallowed on this occasion in my own small review. In this, I will also like to house a few impressions from the Eckbauer descent, today as a small taste a small panorama of Wamberg is to be reached, one of Germany's highest-ranking church villages that we crossed on this occasion. Look at Wamberg But even if it was “only” about the descent, mountain air is hungry and so after a long day, which in terms of cuisine was limited to breakfast and the mentioned strudel in the afternoon, with a pleasing gastronomical cord on the matter, when we made ourselves around 19 o'clock together with our adretted foreign guide to make us freshly past gunsmiths – let the meaty games begin... As a big Steak fan, I always wondered what a scrupulous restaurant this must be, which has settled in a small wooden house with a jewellery-free entrance door: I simply didn't know that the actual building, a former hammersmith from 1684, was behind it. In this respect, in combination with the situation, I could imagine that if they do not research online in the case of acute steak lanterns, the proportion of outside guests may be smaller than the Marienplatz. The quiet location in a side street also has unbeatable advantages in terms of parking space, we were able to place the relaxing low-noise E Mobil right in front of the restaurant on a small guest parking space. And only a few moments later, the “secret gunsmith” should finally ventilate, once the wooden house – whose purpose is not clear to me to this day – you stand in front of the historic building and see again in the form of the restaurant signer the slightly swell, somewhat cartoony-looking “Corporate Design” of this local lavasteingrill institution, which is also found in the maps. Once entered and accustomed to the gummyly cozy light mood, the overwhelmed eye initially does not know where it should look first, a regular panic optics of things apparently gathered together for many years with thematic reference to the Middle Ages, contemporary weapons and all sorts of decoration where you look. Mr. Obacht! Picture Syndicate 2020 I thought of some people in my acquaintance, who would not really be happy in such an ambience, but the sufficiently caustic critics liked it right away, I like something like that when it has been organic over years and is not a plastic decoration orgy purchased in the Hau Ruck procedure. Whether it's because I grew up near Schloss Burg an der Wupper, but the fact that the transmissions and drive wheels of the Schmiedehammer have been restored so wonderfully, I was very pleased. If I had a hammer... It had in total some of the tables in a slightly cheesy home museum, American tourists are likely to regularly hyperventilate before enthusiasm when they first enter: “Oh my gooood, look at that, amaaaaaazing....” These beautiful impressions still amused smilingly absorbing we were greeted by a very lovingly appearing waiter, according to Bon a Lord “Gigi”, and accompanied to our reserved table near the old hammer. The fit Lord mid-fifty made a little of the phenotype of the impression of coming from Cuba or South America, spoke German with a slight accent and should be considered to be the exact opposite of Mr. Sinister (so this is reimbursed, I am a genius.... the greenery. Incredibly polite, facing, attentive and permeated by an untiring loveworthiness, it has been fun not least for him to be a guest here. And his so pleasantly well-being, slightly from time to time, matched me either with Sir or Monsieur. At the first time, I was still looking for light signs of irony in his trains, but immediately realized that this is his expression of courtesy dealing with the guest – here again maximum causal consensus. The laminated maps were handed and struck me with their size first thoroughly, time for first drinks, the soaked mountaineers rejoiced over a fortired yeast wheat, the half to moderate 3,80€, the ladies over a currant Schorle, the 0.4 liter to 3,30€. For decision neurotists, the map of the gunsmith is a real problem, some Asian restaurant should look enviously at the number of positions – added a slightly exaggerated comparison. In a design that seems to have given someone with a text processing program of the late nineties as well as slightly infantile preference for cartoon elements and bright colors passions his imagination space, there is also a whole battery of dish dishes: the slightly “wilmenrodesque” sounding “Feinschmecker Steak Hemingway” in trauter Eintracht I would like to put the friendly restaurant to the heart, reduce something here and perhaps think of a somewhat more stylish design of the map that takes on the ambience more, it simply looks a bit cheap and a small optical fresh cell cure could apprehend the offers. Since the three appetizers offered (maize-piston grilled with butter, shoulder-cushioned shrimps on salad with cocktail sauce as well as greebenschmalz with bread did not really appeal to me and I wasn't in soup liquor, I decided after a little bit of attention for the most carelessly sounding sensation of the card, the plate Rodeo Mixgrill, to which one devoted a whole page: This sounded like an appropriate Karnivore escalation and should allow me as a big BBQ fan alongside the pure steak performance with the Spareribs and Chickenwings also further insights into the kitchen of the house, as far as the plan. My well-launched companions had made their choice as well and we nodded our servil sympathy wearer in classic black white waiter's air. First of all, I wanted to know what part I would get from the Argentinian anger bark and received a dazzling answer: this is due to what the kitchen has just available on matching pieces, it could be ribeye, rag steak or hip. This also seemed to be the case with the ladies’ courts, because here too the card speaks only generically of “Steak” or “Steakmeat”, but of course, in the context of the modular system it is possible to choose its prefered cut with supplements themselves. But I didn't want to be satisfied with this as a Steak lover, I want to determine myself whether I get a ribeye or a hip steak, the cuts have all their character and characteristics, for a steak house I find this very unhappy to not say a No Go. Therefore, I was offered to be able to determine the cut of the three small steaks themselves in relation to the price of €28.50 for the plate, which I liked to use, the ribeye please, Monsieur, thank the Lord. This small hurdle was soon delivered my separately ordered green side salad, during the dressing I decided for the “Italian” variant, which awards the card as “ice and oil with many herbs”. Green salad with “Italian” dressing – 5.10€ small green salad Hmm, so pure visually the whole thing didn’t necessarily deserve a Nobel prize for fine-spirited dressing, the tomatoes seemed to have been cut with the hand edge and I only saw at the first moment as a “water in salad form” smoothed iceberg salad. But there were still pluck salads under the icy crown gottlob and a sufficient amount of the slightly sweetish but indeed very tasty herbal dressings on vinegar oil basis. All in all, a good, unspectacular fresh green salad put some sweet on the plate and therefore with 5,10€ definitely overpriced, something baguette would have cost me an additional 1,50€, garlic baguette 2,90€. But he effectively helped to bridge the waiting period up to the main dishes... main dishes Rodeo Teller – 28,50€ (plus 1.50€ surcharge for the “Wunsch Steak” Texas Salat – 12,90€ BBQ Spieß – 20,70€ “Everything so beautifully colorful here!” was my first thought at the sight of me to call South American folk arts a quarter of Rack Spareribs and three relatively small Chicken Wings, besides a veritable bunch of Country Potatoes and the small Dip Assortiment consisting of Salsa (on request instead of the BBQ sauce, herbal butter and sour cream, actually belonging to the dish. I did one of the potato columns in the sour cream and was very tanned, the pleasantly firm cream was of best quality and the discreetly sputtered with BBQ Rub were inspiring crispy. I don't really like things because they get soft so quickly, but these were apparently trimmed with starch or rice flour before frying so on crispy that they did not soften in the further course, very nice! Since I mean small ribeye steaks finalized with an aromatic coarse steak pepper mix (approximately 80 100 grams raw weight per piece wanted to eat warm I started with those and cut the first hearted. What I saw made me happy, but I was almost more pleased with the delicate consistency of the meat. Black Angus Anschnitt I had received a usable steak knife but did not have a deadly samuraish value but the blade was squatted with the flesh. This was similar to my chewing tools, very delicate, good meat with convincing own taste, nice grill notes and even the name-giving fat eye of the ribeye tasted on the tongue and could convince tastefully – for me always an important indicator of quality. I wouldn't have needed any dips, but I tried the salsa and creamy herbal butter. The latter enjoyed well, had depth and at least did not taste after convenience in the conventionally known sense. The salsa, on the other hand, which is supposed to cost €2.60 as a separate supplement and is described as a “feurig” is disappointed. This was not the beautiful, piecey salsa, prepared with love as I had hoped for it but made a little the appearance of a pimped ketchup with some paprika and chili insert, see photo. And that – if the operator should read this as in the case of pre-criticism – is really not an inappropriate commonness of me, but unfortunately exactly the impression that she left on my palate. After the beautiful steaks I made myself to the Ribs and also these should convince me very much. Even though in the BBQ world the 3 2 1 method (combination from low"

Da' Nico Sonnenterrasse

➤ Esterbergstr. 37, 82490 Farchant, Germany

Kebab • Cafés • Mexikaner • Mittagessen

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"quality and friendliness looks different. we made pasta there. the pasta was cooked and the bolognese was almost without meat. the grater cheese was scattered by the pasta and after the twice repeated spectacle I got a minnish egg with hard cheese eule. parmesan. this was calculated separately with 1 euro. the quality has greatly reduced, the owner is very unfriendly. there are much better Italians in garmsich partenkirchen and surroundings where not the cheese is calculated and the caffe goes to the house. they notice how the restaurant tries to save or also cash out."

Bungalow 7

➤ Alpspitzstr. 7, 82467 Garmisch-Partenkirchen, Germany

Sushi • Kneipen • Amerikanisch • Meeresfrüchte

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"The title “Lifestyle Restaurant” that offers a huge amount of interpretation space seems to be high in the course of Garmisch Partenkirchen, in addition to the recently-reviewed “4Eck” also boasts the “Bungalow 7” of this stretchable attribute on its website. Lifestyle, tja, if you want to, every restaurant is a “lifestyle restaurant” or? Whether the Pommesbude or the Three Stars Temple, everything is finally expression of life type and preferences, across all kitchens and purses, I therefore find the term inconceivable hollow, nothing-giving and superfluous. But that was not the reason why we were staying in the evening of our arrival instead of in the “Lifestyle Location” illuminated here – Obacht’s actual plan – rather Bajuwarian way of life in my beloved Bräustüberl, the anticipation of pancake soup Co. was simply too great. But the next noon, after a first stroll through the place, we should land more or less randomly here, which should certainly be a pleasure for further visits and we should also do so on the following Sunday – so today there is a criticism of two visits. But the day should start very happy, it was my birthday and in the breakfast room there was a lovingly decorated table waiting for me, and I was also covered with a delicious pastries of an excellent local confectionery that reminds me of the legendary Kosaken ridge – the lovingly guided small hotels live in family hands! The Kosakenzipfel : The rich breakfast and the not even light confectioner's work were a good basis for the day, but after the mentioned bumblebee, the famous "small hunger" should be reported at about 2 p.m. 1. Visit outside view The bungalow7 was there in the immediate vicinity, made an inviting impression from outside, the map was pleased, short-closed we entered and found a quiet corner table. What looks from the outside gives a quite harmonious look with the contemporary outdoor furniture and the inviting glass front, sometimes seems skurril on the inside when viewed closer. The tile floor breathes 80's basement bar Flair, as well as some tables and their wooden separators, the bar could also stand in a Fake Hafenkneipe for English tourists in Benidorm, the ceiling shouts alpine hutsgaudi, so no question that makes a prominently placed flag of New Zealand in this eclectic ensemble ultimative sense. Gastraum Bar While I have already formulated this in mind, a friendly voice ripped me out of my latent amused ambience thoughts, a friendly ca. 30 year old service lady greeted us cordially and handed the cards. In addition to her, there was also a casually dressed, not less friendly young man at the beginning of 20, who was supposed to be very pleasant later. The uncomplicated, manageable map allowed the hope to grow, which one does not cook here from the great bucket, the predicate “homemade” can be found not only on an offer. Note the FAQs: The offer itself is a safe, a handful of pleasant burgers, some quite creative flame-cake variants, a small salad kit, a touch of BBQ Americana in the form of Babyback Ribs and Buffalo Drumsticks, an unavoidable Apple Pie in Dessert – in well made tasty everyday kitchen with Soul Food Potential. At the first day visit, we were only after a small snack, Madame chose a flashcake, I jumped the Buffalo drumsticks, with two specifics, friendly chatting one accepted our manageable order. I was surprised that in the home country of the “Spezi” one did not have the original in the offer, but rather rely on the much less charming product of the global shower giant from Atlanta, which served soft drink with ice and lemon (0.3l for 3,20€ each, but also fulfilled its purpose. After about 20 minutes, I was served, looking at the flame cake visually as a rather disappointing one, but my chicken slugs shined me promisingly and flowed away extremely appealing fragrances. Flamecake “Classic” in small, 6.40€ Flamecake “Classic” small My accompaniment praised her flax, sour cream and South Tyrolean bacon, however, after the first bite and seemed to be very happy. I tried a big piece a little later, because she didn't make it and could well understand the satisfaction despite the pale look: The crunchy soil in an ideal thickness, the Sour Cream tastes delicious, the almost too generously dimensioned bacon from Alto Adige of excellent quality would have tolerated a very tasty matter that might have been left in the oven for a few seconds. My Buffalo drumsticks are known classically rather than Buffalo Wings, i.e. wings instead of bollen, a very popular classic in the USA that you get in any sports bar or bowling hall. “Original Buffalo Style Chicken Drumsticks” – 7,90€ Original Buffalo Style Chicken Drumsticks” The previously seasoned wings are fried and then swung into Buffalo sauce, a edgy and cayenne-loaded sauce with a high butter content. To this end, you usually have a blue cheese Dipp with celery and carrot sticks as well as more or less sharp sauces for the wings – all in all a very happy sourry from the category “bier- accompanying dishes”. Personally, the chicken legs had been a bit too big, I would have taken either smaller lower legs or classic wings, they can be eaten much better and the ratio of sauce to meat per bite is more harmonious, not to mention the dipping itself. A first try nevertheless thrilled, I have never eaten such authentic Buffalo sauce so far in this country, you trust the German palate in terms of vinegar and cayenne just don’t want to be too good or don’t know better, usually it goes in the direction “piedge BBQ sauce”. Speaking of which: From curiosity, I had ordered the homemade “Smoky BBQ Sauce” for a Euro supplement and was quite impressed, beautiful balance of sweet, sour and salty with light Hickory note, which goes much worse but also better, upper middle class in the BBQ Saucen universe. Also very successful was the blue cheese Dipp, absolutely homemade with real small chunks, thereby firm and piecey in the texture, a small, slightly cooled charity. Unfortunately, the only conditional edible for me (I finally did the drumsticks in a frevel manner because the raw food, which actually belongs to it, did not consist of carrots and celery but of cucumbers – kreisch, I hate cucumbers. Nevertheless, I was happy that I had not expected this and why I let the nice young waiter know during the cleansing; he was very interested and promised to pass on to the kitchen. Whether and how criticism is passed on is sometimes very questionable, but here I was randomly witnessing this passing when I returned from the – remarkably clean – toilet in the basement, where I was wearing war marks after the finger food battle (self-equivocally my bright pants carried away fighting marks.... wash your hands. The way led past the kitchen, the door half open: waiter: “Gast was very satisfied, the Buffalo Sauce praised very much, but he didn’t expect any cucumbers to come in USA always carrots and celery.” Koch: “Yes, too, but we had...” (Rest went down in the kitchen noise and I didn’t want to listen... Maybe the sentence ended with “grade no longer there!” you don’t know, at least I was happy to share feedback here, that was nice. Satisfactions we paid cash and devoted ourselves more sweetheart, here I would like to go again, so much was fixed. 2. Visit At the second time, we have also been given the honour of being at the table with her clique for decades with Mrs and Mr. Obacht's Sunday dinner that has been maintained for decades. It was a wonderful, lukewarm summer evening after a hot day, in the late afternoon I still enjoyed in the – surprisingly little visited Alpspitzbad, we made our way to the restaurant, which was extremely well visited – only good that we had reserved a large table in the garden. The mood in that is great at such an evening, the audience was pleasant and well-maintained, the lighting is ideal, the music selection tastefully and unobtrusive. At first the drinks, a well-cooled Corona at 4,40€, as well as a large Rhabarber choir (0,4l at 3,50€ soon found their way to the table, a prosite in the nice round and already the dishes could be ordered. The Lords from Obacht's Sunday gang were mostly talking to burgers, who had already been fed to the satisfaction of the Öfteren. Unfortunately I have no photo of those, but in fact they made a very good, appetizing impression, the brioche shined with the meat around the bet, it smelled heavenly. Light “sapple” Roughing at the table while serving my little baby-sized “Baby Back Spareribs” (Full Rack – 18,90€ Garlic Parmesan Fries 1,50€ “Baby Back Ribs” (Full Rack The cut also known as Loin Ribs, along with Brisket and Pulled Pork, is part of the Holy Trinity of the South States BBQs and I love to be far ahead of St. The fact that the bones were so wide is always a good sign in Ribs, in the map they are cooked low slow, although on demand unfortunately not in the Smoker but at least no turbo number in the combined yarn. The meat was almost sucked from the bone, but still had a pleasant bite, the homemade BBQ sauce I already knew from the first visit and also here it fits well, a delicious dish that of course my white shirt (memo to myself: ingenious selection. Don't. should not leave unharmed. The decent Bavarian Pigderl literally had a lot on the ribs, I managed to get the string only to 80%, only good that Mr. Obacht hastened to support himself! Well, for the weakening, the sensational good supplement that I ordered as an extra wish with Buffalo Sauce could also be responsible. This is not in the card as a Dipp, but this wish is very much fulfilled. Garlic Parmesan Fries The rustic Pommes frites were at least fritted twice, were crispy and had a good, honest flavor in potato. To this end, a lush cargo of Parmesan and some garlic, once swing through and let the cheese melt: Et voilà, finished is the Umami Uppercut, delicious. This sinful supplement was charged at a surcharge of 1.50€, solo they come to 5,90€, which I think they are also worth. Casesar Salat Chicken – 10,90€ Caesar Salad Chicken Madame decided once again for a Caesar Salad, this time with chicken, and was also highly satisfied. The Romana taufresh, the sauce managed to taste, the meat aromatic and dust-free while cutting everything fine, with I prefer to have the cheese finely chopped than rubbed with this salad. The salad then gave her space for a “light” dessert – in contrast to the author, who was prosperous at that time: Banana Split in the glass – 4,90€ Banana Split in the glass A likewise little bit of a sweet, layered matter: banana ice, over it chocolate, cream and cherry compote. No star hour of the patisserie, but very purposeful for the fulfillment of Archaic Dessert Gelüste. Obacht enjoyed dessert on a “Caramel Apple Pie” with vanilla ice cream and cream and I was allowed to taste. Seufz, I was very annoyed to have no place for those, absolutely delicious, envious I looked right now. Since the temperatures should remain pleasantly mild, we kept it out until after 23:00, it was laughed a lot, a gentleman from Obachts Clicque entertained the half beer garden with swanks from his life thanks to his quite loud voice, a wonderful evening went to the end, and we comforted, uh better “rolling” happily back to our holiday Domizil. Conclusion Lifestyle back or forth, here is cultivated and honestly cooked with good ingredients from the region. Those who get kulinarically clear with these somewhat clingy offers and a casual location for a nice round with friends will be happy here. I give to the kitchen 4.5 stars, small things like the optically somewhat pale flame cake or the cucumbers to the Wings, pardon, “Drumsticks”, are not worth a full star draw. I see the service at four stars, absolute No Go was the card payment, but I can't charge the service. Instead of a reasonable EC terminal of Ingenico and Co. one of these cheap toys of Sumup. There were constantly problems with the app, the associated phone only had to be picked up at the counter, it took minutes per payment. The ambience in total four stars, the evening in the garden was wonderful in this respect, slightly scurry style mix in the guest room, nevertheless quite comfortable, cleanliness impeccable, also in the toilets. At the price performance ratio I am at a good one, and thus at four stars, especially given the tourism Hot Spots GAP, the bids were worth all honor at these prices. I can recommend the bungalow 7 to all culinaryly compatible contemporaries and will also like to come back when it comes to next year."