Odenwälder - Menú

"The note “own slaughter” on the entrance plate shows well. The Odenwälder have been family-owned for 50 years, now the leading generation has moved behind the tombs and into the kitchen. What was opened in 1964 by the spouses Heine Senior as a simple, with many citizens, dining room. Just come by and enjoy culinary, how freshly cut carving and juicy steaks, unfortunately does not go. It's like a fairy tale, because about 4 months ago, there was a laneblock on line 1, when I drove past the tram in the evening or it was on the tracks. All places and also all beer garden places completely reserved. “You have to book two weeks before, otherwise I have nix here” an operation in the back of my head. But she recommended the self-made soup filled in cans. But since I had no can opener, let alone, a mobile kitchen with it, I thank you very much for having to buy a Wenger Giant, for Non Wenger Kenner: The collector knife Wenger Giant has 87 tools with 141 functions, including a mobile grill/kitchen. A difficult task, it was probably time for geese and not a table for tonight. When I told you about the previous experience, the lady moved in. “If a small 4 table is enough for them, I could still reorganize something” said, we have also internally reorganized and by our four-headed evening troupe became a beautiful trilogy. When the evening arrived, the roller shutter was left shortly after 1730. We're getting angry first. So another round around the block and saw what the Almenhof has to offer. The Almenhof has a very good transport connection and care with shops, doctors and childcare facilities. The immediate neighbourhood of Neckarau also offers a leisure and club structure. The proximity to the Rhine and the forest park allows recreation and sports. There's a lot of industry, a real mixed area. And just before 1745 the Odenwälder Rolläden went up. In the guest room, 70s charm is the guest of this local butcher “sleep smell”. On the wall a lot of wood, while looking more closely, it has become a plastic/plastic – wood decoration, but still very cozy. The whole interior fits together. On the counter stands an oversized transparent refrigerator with meat, if I have the right storage, various sausages in the showcase blow together with some dried sausages on a bar. Tables 2', 4' and 8' are well scattered in space, but the controls have short paths. We like the first impression very well. The service speaks directly to us, we are here for the first time in the middle of the first exchange? What were the first names of the slaughtered animals, etc. sympathetic, yes we will receive friendly, warm and with a refreshing pebble/Odenwald species and feel welcome and arrived. Of course he is first asked for thirst, with the beers there are different pilgrims and e.g. The elder in our tribal group takes a small Cola, the youngest one, freshly tapped. Mine chose a freshly tapped yeast bee. It tasted so good that I should rinse my red wine a second and a third before my order. We get the shiny and re-acting menu. On the homepage you will get a certain insight into what is primarily served here. Fresh meat, partly from own slaughter, is on the map. For vegetarians there are fresh potato buffers with apple or salad. Since our colleague is almost always very short, we have no appetizers. The self-made liver dumplings, offered here as soup, would have been my favorite. Prices in general for food are completely fair, sometimes even cheap. Cheap is now too negative in the "Geiz ist Geil" company. An original Wiener Schnitzel from the calf with self-made straw apple salad for 13.80 is not found for the second time in Mannheim. Also the Premium Angus Rumpsteaks good 280 grams with supplement and salad for less than 20 euros should note. In addition, there are numerous lumbers, as hunters and gypsy species pine, in the Odenwälder you will find a D what you say in Berlin. Our service recommends to us the Supreme Spieß and the Rumpsteaks “but normally they can order everything from the map up and down blindly. I also recommend our goose menu today. Keule von der Gans mit Maronen Zwetschgen Sauce, incl. soup with „gansen Knödel“ and dessert for 25 Euro”. The presbyter, who sat on the left side of me, accepted the recommendation of the servicewoman, he took the chef's spear with pommes for only 13 euros the exact price I no longer have in mind. Before the main dishes we were served a very well-made extra salad. It consisted of freshly sprinkled carrots, cucumbers and various leaf salads. Excellent, slightly sour and also mixed in the bowl. In the course of the early evening the place was always full, two tables decided more two mature ladies for the goose menu and ordered a dark red wine that looked better out of appearance than he was out of taste. I don't know, I think blue branches. I took it as a companion to pepper steak. But it was all right. Wine would not have used it, the Rumpsteak juicy and delicate pepper Rump Steak was only 18 euros and good 250 grams was so juicy and tender, rarely get such a good pump steak in Mannheim. It could have been a bit more resting time, some meat juice came on the plate while cutting, but that is already at a high level. The pepper sauce beautiful creamy, light green pepper taste, wonderful to do the well roasted croquettes in the sauce. The chief skewer, chief skewer, not only for bosses, turned out to be a very good choice. Fig medallions wrapped with bacon and fried in this on the spit, there were grilled onion and paprika. After our head, the meat had a light bacon taste and was also nicely juicy. But the highlight of the evening was the Palatinate plate around the 11 euros or was it called a battle plate? The sausage with unusual pepper smoke taste, juicy and crispy. The liver tipped fluffy, but not broke. Good part. The excellent Saumagen beautiful rustic baked, all three individual components I would almost depress blindly at any time. of pellet, with light browning; the sauerkraut tasted and remembers Riesling. There was a beautiful balanced dark sauce. Next time, my favorite for the appetizers: As dessert, we ordered the card again. Hot Love, Old Love . Love has many faces on the Almenhof, but many love and patience must bring guests with their own car. Another face of the Odenwälder rules. Parking? Definitely somewhere, but only not here and today. Opposite the place is a gas station and in the middle a federal road is four-track B36? Among the Neckarauer inhabitants also known as "Neckarauer Straße" a Brüller. But inside, the guest of the very busy street gets nothing at all. We then finally took the “old love” old love not meant the former investor in the port of Cuxhaven three eggs vanilla ice cream, freshly beaten cream and hot chocolate sauce. Unfortunately, the cup was too quickly empty. But a round thing that screams after a repetition visit. Conclusion: Simple, grounded, but almost perfect natural cuisine. Fresh regional products are professionally prepared in the kitchen, e.g. from Heidelberg from a special supplier comes the homemade egg spoons. Here and there you can probably get more salt, even more taste on the meat. Carnivorous fans and meat lovers should not make too big a bow to the Odenwäldern. The reservation is obligatory for a maximum of two weeks in advance, not only for reservation, but a visit is obligatory. Numerous dishes originate from their own slaughter, e.g. camel ribs, somages, liver dumplings or meat cheese. Wednesday is always a battle festival with street sales. Recommendation!"