"After our hiking tour to the Hochgrat with short stippvisite in Staufner's house, forced by the weather, we wanted to have the day culinaric in the first inn at the "Zum Hirschen" square in Scheidegg. But the advanced time stopped us spontaneously in Oberstaufen. A short look at the reviews at TA and the listed guest house in the centre of the city with the somewhat anachronistic name “Altstaufner Einkehr” was quickly chosen as a destination. In addition to the food and beverage offer, the showcase proudly announced that the FEINSCHMECKER had made it among the 500 best “restaurants for every day”. The stairs of the old-honored estate, decorated with shingle façade, were quick to climb and we were now standing in the hallway between kitchen, vaults and the right-hand influential cosiness of an ultra-ounced guest room. Too bad that no one from service personnel had time and pleasure to take note of us. A short look into the interior of the restaurant was enough to quickly find out that this evening it was a holiday! no room. Two ladies, who came with us at the same time, did it. They preferred to wait inside while we retreated outside for advice. Even though we were able to look after a plan B, we noticed that a table had just been released in the tree beer garden next to the building. So now the return in the “return”! I learned from the Meckatzer error from the previous day. A large killer “Korbinian Dark” 3.70 euros half a liter from the Rettenberger family brewery, which has brewed the malty-intensive barley juice for about 500 years, and a mineral water 0.5l for 2.80 euros did not give the thirst a chance. The view into the handwritten, well-prepared menu already revealed the gastronomic philosophy of the house on the first side. As a member of the “Landzunge” Association, one fully focused on regional and organic quality in the products used. Free-style cows, brook trouts of domestic waters and Allgäu cheese from the surrounding area were exemplary for the implementation of a contemporary home kitchen with modern quality standards. On the ground, but with level, the selected menu was presented. A handful of daily dishes, including prezioses such as Ragout vom Staufner Reh with asparagus-pilz vegetables 19,50 Euro or Zanderfilet in the Pankokruste on spring salad with marinated asparagus and Balsamico 16,90 Euro, created seasonal facts. The Wiener Schnitzel with potato salad and cranberries €18.70 came naturally from the Allgäuer Kalb, while behind the hunter plate after Oma Ecker's recipe a deer goulash from the Schlegel with homemade late zle and blue herb was €18.90. Self-made gondola noodles with grilled vegetables, Sbrinz Swiss hard cheese and tomato rout 14.90 Euro were offered to the Veggies. Allgäuer Bachforellenfilets baked in parchment with leaf spinat, shrub tomatoes Bio-Feta and salt potatoes 17,50 euros were ready for the fine fish palate. In addition, five meat dishes were offered by the grill. Among them also the 180g heavy onion roast from the regional pasture bark €19.50, which I could not escape. The supplements were allowed to be selected separately. For 3.80 Euro Extra, sensational latencies with taste-intensive, long-cooked roast sauce were delivered. Every bite of the perfectly medium roasted piece of the Roastbeef broke on the tongue. A meat quality I haven't had it between knives and fork for a long time. I'd have cleaned 100g more of that, too, without question. The luxuriant circulation of fried onions had to be mastered once. A completely successful example for handmade, perfectly cooked regional food. Just because of the onion roast and the à part rich sauce, I would have my main address here as a convoy. It's just a pity that the lighting conditions did not allow more meaningful photos of the food. Words must be enough for the Beef Royal under the onion freeze this time! My accompaniment went to the cold kitchen this evening. Her colonel cheese bread season 12.50 Euro had to offer mountain cheese, “Gemanschter” Obazda similar, Romadur and goat cheese from the region on the plate with radishes and onions. There was nothing in the way of a vinegar, especially since the cheese plate was well portioned. The creamy-piedged cheese spread, which made a very excellent figure for the fresh grey bread, was especially delicious. Both dishes were absolutely sufficiently portioned from the amount. Unfortunately, a dessert no longer needed it. Too bad, because the Lavendel-Crème-Brulée offered with elder blossom ice cream and fresh strawberries had already awakened my interest. Finally, a word to the service. The young man who was responsible for the whole beer garden that night made his thing really good. The great urge didn't seem to impress him. He was always on Zack and also came over very sympathetic. He willingly answered our questions about certain dishes or products used. We were so glad that we were not under the “Servicejoch” of the stressed ladies inside the place. Sometimes the second choice is the first. In the meantime, the hell was still going on at 11 a.m., from which I could make a picture of the very well-maintained toilets. No question, the “return” is a recommended address for guests who like to spend a few euros more for quality. Here it is definitely worth it!"
