Kirchheim unter Teck Kirchheim unter Teck
Altes Forstamt

Altes Forstamt

Schloßplatz 9, 73230, Kirchheim unter Teck, Germany

Pizza • Deutsch • Fast Food • Restaurants


"I was looking for almost an hour for a dining room in Kirchheim, which could score visually and kulinarally with me and then hit the forest house. A small visually appealing outer area, not too large, easy to handle. The audience also attractive, no beer garden Klientel. The Waldhaus has an exclusive and varied menu. I ordered a Prosecco Aperol and Matjes with salt potatoes. The aperol was served in a sufficient glass and glittered beautiful, very refreshing. The dish was served on clean plates with logo and really very, very good cost. It served me waiter 1, a young lady, very friendly and attentive. The young man surpassed the whole service by asking if he was allowed to bring my Chihuahua water, I replied that I had already said to the colleague. What I don't like is that the young woman put all records together when the other tables were cleared, but in today's time you must be satisfied as a gastronomy if you find service personnel at all. All in all, it was a nice hour and we will definitely visit the forest house more often. Thanks for the hospitality that is not self-evident today. I didn't have to fill out a note with the personalities. I'll eat more often and it's been like this in every place, even outdoors. Update: 09.09.2020 Today everything was unfortunately not good what can happen. Unfortunately, the young trained restaurant expert today had released what was clearly noticeable in the service. The boss is very hospitable and oriented very much towards the wishes of the guests and on request even included lines Aquavit in the program."

Alaturka

Alaturka

Wellingstraße 8, 73230, Kirchheim unter Teck, Germany

Kebab • Cafés • Falafel • Desserts


"Location and Ambience 3* The snack is centrally located in the old town in the middle of the Wellingstraße, a narrow alley that branches off the market road. I think that you're just passing this by chance, especially when you've already looked on Facebook. Since my predecessor's report has made me stubborn, I used my day-to-day shopping tour to explore the True. And as suspected, the report is a fake. The outer view corresponds to that of other kebabs. On the window visible from the outside was a pile of about 50 bleach homemade Buns. On the right of the wall along a long working table on which a baker rolled dough pieces to Lahmacun Fladen, which he then baked in the pizza oven lying behind it. On the left of the entrance a sales counter with the exhibited fast food specialties. On top of it a wallboard with the offers. In its continuation the Dönerspiess was set up. Parallel to the sales counter two rows of table tops with corona-conditioned chairs. What 5 points should be worth was locked up. Service 2* That was really not a service, but a sale at the counter. It was relatively sterile. Only question “Sharf” and at the end this makes 5,50 € . The 5 points for this had a different cause. The food offer 3* Standard. In the sales counter, about 20 lahmacun trays, lubricated with paprika paste, were stacked on the right, followed by div. Pide and Börek. Because I was assured that the disc-dönerspies was made home with beef, I ordered a diner that was very quickly wrapped in aluminium foil in a plastic bag. Two roads further had an economy still set up your beer tables so I could eat my döner sitting. The revealing revealed a pale bit of bun with “summer sprouts”, the underside medium brown, crunchy baked. Basser Döner, for the sake of interest, I opened the Döner. What seems to have happened has fully confirmed my doubts on the five points that have been assigned. Döner unfolded The boom had risen sharply, which suggests a generous use of motors. The upper half of the bun was partially coated with paprika paste, should probably be the “sharf”. The lower part was covered with striped meat, which was presumably brittle or cut a little longer on the spit, because it was f...dry. The beef taste could only be seen. Then cut salad probably iceberg and two half tomato slices. On top of this, an undefined yogurt sauce probably cast Ayran with traces of dried dill tips. The taste was nothing special, which would be expected at 5 points. Nothing was to be felt by the ordered sharpness, even my sensitive grandma would have called this döner mild, which was already going in the direction of me. Because of the homemade Dönerspies, I increased the rating by 0.5 points. Cleanliness 3* for a snack neat. The PLV average 3*"

Enoteca Bacco

Enoteca Bacco

Max-Eyth-Str. 51, 73230 Kirchheim unter Teck, Baden-Wurttemberg, Germany

Tee • Pasta • Tapas • Kaffee


"Wir waren zum ersten mal in diesem kleinen Restaurant. Die positiven Bewertungen haben uns dazu eingeladen es auszuprobieren. Der erste Eindruck war sehr gut, uns hat die kleine Lokalität direkt gefallen. Auch wenn wir nur noch einen Platz im Gewölbekeller bekommen haben, der aber auch schön zum sitzen ist!Gefallen hat uns auch, dass es keine Speisekarte gibt sondern der Chef einem die Gerichte aufzählt die es aktuell gibt.Tja soweit so gut. Zu Beginn war die Bedienung durch den Chef in Ordnung. Die erste Runde Getränke und Vorspeise kamen wie bestellt.Und danach ging es steil bergab...Wir wurden ab diesem Moment ignoriert. Für weitere Bestellungen (wir hatten die Hauptspeise noch nicht bestellt, da uns geraten wurde erst Vor- dann Hauptspeise zu bestellen. Was grundsätzlich ja in Ordnung ist.) mussten wir den Service extra rufen. Und dann mussten wir ewig warten, nach ca. 40 Minuten kam dann das erste Hauptgericht. Das zweite fehlte. Und wurde auch nicht mehr servirert. Andere Gäste um uns bekamen ihre später bestellten Gerichte deutlich vor uns... wir wurden aber auch nicht angesprochen ob bei uns alles ok sei. Wir wurden einfach ignoriert.Nachdem wir 2 Stunden in dem Restaurant waren haben wir bezahlt und es verlassen. In diesen 2 Stunden wurde uns die Vorspeise für 2 Personen und ein Hauptgericht serviert. Für weitere Getränkebestellungen mussten wir uns bemerkbar machen, leere Gläser wurden ignoriert.Die 2 Stern vergebe ich für das Essen, welches gut war. Aber das war es dann auch. Wir hatten dort keinen schönen Abend..."

Teckkeller

Teckkeller

Jesinger Straße 82, 73230, Kirchheim unter Teck, Germany

Bier • Hotels • Deutsch • Fleisch


"Who wants to bring a sociable evening in the most beautiful rustic chestnut beer garden in Kirchheim, at high quality food and drink, finds his Eldorado here. I liked it and I'll be back. Location The Teckkeller is conveniently located on the B 297 bypass road from Kirchheim/Teck, near the exit Weilheim/Teck. This can be reached via the A8, exit 57 Kirchheim Ost . Also by public transport you can easily reach S Bahn Bahnhof Kirchheim , then Bus 161 H Eichendorffstraße or 163 H Freibad . Interesting for hikers and cyclists who want to shorten the way home. The Teckkeller built in 1846 is a traditional Swabian family business, i.e. the whole family is still possible in use. The company has been in the hands of the Kälberer family since 1920 and is currently headed by the master chef Udo Kälberer in the 4th generation. He has thoroughly learned his craftsmanship at August Kottman Hotel Gasthof Hirsch, Bad Ditzenbach Gosbach. For about 15 years he has been a member of the Meistervereinigung Gastronom e.V. [here link] . Quote: Members of the Gastronom Master Association prefer to use products from the home region, because the traceable origin of meat, fish and vegetables from an environmentally friendly agriculture is becoming increasingly an important quality criterion of well-maintained hospitality. He also belongs to the association Schmeck the South and was awarded with two lions there. Quote: The Schmeck the South. Baden Württemberg Gastronomics are the nationwide association of regionally operating restaurants and set the standard for trusting regional enjoyment. Only dishes whose raw materials are proven to originate from Baden Württemberg are allowed to be the South. Baden Württemberg court will be awarded. The more lions a restaurant has been awarded, the more regional raw materials are used. This is regularly monitored. Last but not least he is a member of the marketing organization Schmeck the Teck [here link] an organization that is very dedicated to the marketing of regional and seasonal products from the area of the former Oberamtes Kirchheim. They currently belong to 29 companies. To the restaurant, its philosophy and my visit motivation The cellar probably lives from mouth to mouth propaganda. I also only experienced some time ago by an acquaintance of his qualities. From the road you can only see the building in an indication because it is hidden behind a high hedge and large chestnut trees. Not inviting from this angle of view. That's why I always drove past it. In addition, there have been no criticism with RK for my incomprehensible reasons. Now the oat stabbed me and I decided to return there. Don't regret it. At the entrance you will be welcomed by a surviving cardboard mate that resembles the legendary Gusteau from the film Ratatouille. Udo Kälberer is his outer appearance after an incarnation of this fantasy figure. Cretaceous papers on large wall panels left and right next to the entrance point to special day offers and events. The joy of life and pleasure has a high priority here. Service The young man at the counter welcomed me kindly and gave me a place at a 10 table. Everything else was occupied or reserved. Flink brought the card, waited patiently until I had brought it to my mind and then picked up the order. When I came from the toilet, the wheat was already on the table. Almost true, however, he answered my questions about the origin of drinks and raw materials for food. After a pleasant waiting period, he served the rust roast. The billing was also very quick. Addition by the boss On the corridor to the toilet I incidentally met the cook and owner at the kitchen entrance. He came to me, offered me the hand to greet and let me get involved in a nice, informative conversation. He explained to me in telegram style in the beer garden he had a birthday party with more than 50 people and in the guest room about 25 people now also sat his intuition regarding regional and seasonal cuisine, which he led in a traditional way. I learned that there was little going on today and that it's bruising when the beer garden is full. He told me where he was trained and it became clear to me why he gave priority to a grounded kitchen with traditional high-quality dishes. Finally, he brought me the latest copy of the Master Magazine from a hidden angle. Can't remember getting such a personal allowance as a new guest. So turn on four stars. The food What... do you order in the squadron if you want to know if the cook is deaf? an onion rust roast from the dam bark with roast potatoes 18,50 € What was made up was confirmed to me the old wisdom that says that well-behaved chefs can cook. The rust roast came as desired medium rare, about 2 cm thick and covered 2/3 of the plate estimated at least 250 gr. . The meat, a top premium quality of dam meat [here link] was fried to the point, tender and had a great roasted aroma. It was worth 5 stars. The onion dressed on it not only subdued, but perfectly roasted, a palate mouse for itself. The natural sauce without helper tasted excellent. Everything perfectly tasted. No need to salt or pepper. The roast potatoes served in a separate bowl, a poem. Solid boiled potatoes finely ground, in very good fat to taste after butter was fried in the game in the pan, a round delight. To this end, a cellar mule of 0.5 ltr 3,60 €, a delicious dark wheat from the pen shrub, well tapped, with pleasantly savory aroma, it was just so good that I had to drink another, which rarely happens. The beers of the Stiftsscheuer, Erste Kirchheimer Gastbrauerei, are absolutely natural brewed. They are produced only in small quantities, the brewery has only 350 liters, freshly marketed in the vicinity and are free from chemical additives, such as foam stabilizers. I like to accept that the crown sinks after the first quarter. As a car driver I could now unfortunately the valley wine drJong the boy, a rare Portuguese vintage 2012 is already sold out by the Weingärtnergenossenschaft Hohenneuffen Teck e.G., which belongs to the assortment of the Teckkeller. I also had to have a delicious distillate from the Vitus Rommel winery from Unterlennigen [here link]/wir/obstbau.htm is also a secret tip of the cellar. Another time with chauffeur. The ambience beer garden Before the entrance Kirchheim's most beautiful rustic chestnut beer garden, as it is called on the HP and this is not exaggerated. 5 large chestnut trees donate abundant shade. Beautiful garden tables and chairs with teakwood seats and backrests in the style of the furnishing of the spa garden in Baden Baden are grouped under the trees. A big party tent with a slender group is set up for all cases this was used today for the Gebutstag party closed society, very practical, you can also sit outside in rain, but the flair of the noble beer garden suffers from it. From the entrance you get to the guest room with about 30 seats and counter. Brown wooden ceiling, dark olive floor tiles, in between rough plaster. The olive-colored tile stove between guest and ancillary rooms, probably part of a floor heating. The wooden tables, chairs and benches give the room the flair of the 60s. The upholstery of chairs and benches has marked signs of use. It is likely that the lightly sticky smell, reminiscent of old economies, will go out in the next room I did not notice it . The decoration of this room, a choiceless collection of framed documents, awards, photos, mixed with few pot plants single sheet and other ceremonies is not my case. Eye-catching is a collection of 20 painted porcelain beer jars with tin lids with classic motifs from the Dinkelackerbrauerei. Shortly a village economy older styles, forum for traditional village carriage. The tables are covered with runners in the sunflower pattern, which also does not correspond to my ideas. Cutlery and napkins are on plates. Reserved tables are covered. The approximately twice as large side room with a beautiful cassette top made of warm wood, made me a better impression. It wasn't so pressing. In the middle, a large table for a society was revealed with everything that belonged to it. A proof that you can. Toilets The system of high standard, in places a bit tight. Do you think the cook's going through that? The cabin of the men's toilet is equipped for disabled persons. But how to get there because of the adjusted corridors should at least pose problems for wheelchair users. But at least a start is made. Audience The audience present was well mixed in age. The proportion of locals overwhelmed. Seems to be the meeting point of a particular middle class. Because the ambience is very subjective, I have come to Kalamities with the evaluation. With all benevolence, more than 3 stars will not be. Cleanliness Guest, rooms and toilets made a good impression. Also the kitchen in which you can look through a Bullauge in the hallway to toilet. Despite the light hectic due to the party, everything bare. Obviously well organized. The hallway should be demolished, then it would be easier here too."

Incanto

Incanto

Kornstr. 1, 73230 Kirchheim Unter Teck (Altstadt), Baden-Württemberg, Kirchheim unter Teck, Germany

Fisch • Pizza • Pasta • Mexikanisch


"Location and ambience (4 Alberto Gabos created a second leg together with Alexander Sackschiess with the Incanto. Gabos is not an unknown in Kirchheim. Since 1989 he has been working in the Gasthaus zum Fass, which he took over from his former boss Stefano Genetti, when he opened the Stefano in the Kornstrasse. After this recently unfortunate guest game was closed again in December 2017, Gabos took over the place together with his compagnon and led it to new flowering under a new name. The restaurant in the picturesque half-timbered house in the centre of the old town was very well renovated and freed from the former Schicki Micki Schnickschnack. Everything is now very welcoming. On the opposite side of the street lies in the courtyard of the old hospital to the sacred spirit of the beer garden with service and about 80 seats. Here you can also keep it well in the current heat. The restaurant is very popular and is visited by a mixed audience. I just found a free single table. Even in the beer garden, all tables are beautifully covered with a natural flower, a mill with red original salt, a mill with black pepper and a bottle of Aceto Balsamico by Giovanna Pavarotti, Modena. Table decoration service (4,5 Under the direction of Alexander Sackschiess everything runs like at the lace. From him I got very well explained the difference between pizza and pinsa I didn't know so far. The salad was served before shortly after the beer ordered. Food offer (5 obese Italian cuisine with interesting, rare dishes. True to my motto to try everything I don't know yet, I chose Pinsa Salsiccia fresca finferli e parmigiano (10,90 € Pinsa In German: Pinsa with tomatoes, Mozarella, fresh peachlings, Salsicca calabrese, Parmesan. Here's a sweet salad. Pinsa or La Pinsa Romana, as it is also called, looks similar to pizza, however, is an independent dish. It was made in ancient Rome. I'm sorry, I'm not offered. The essential difference to the pizza is the preparation of the dough. Wheat and rice flour, sourdough and soya are used. This dough is then allowed to rise in the refrigerator for at least 48 hours. As a result, the pastry will be very cozy and easy to digest, which I can confirm. What was served was already appetizing from the sight. According to the appearance, the floor was pre-baked, very loose and airy. The coating is then placed and baked again briefly. Tomatoes, mozarella, seedlings and salsiccia very good raw material, the pawlings well selected. The use of tomato sauce (Oiginalton AndiHa: Tomato pampa I could not notice. I really enjoyed the pinsa. The mixed salad was also very tasty. Salad plate To this I drank a half hare brown special (3,50 € Conclusion A really highly recommended Italian without If and But. You're welcome."

Gaststätte Rübholz

Gaststätte Rübholz

Zum Rübholz 1, 73230 Kirchheim Unter Teck Ötlingen), Baden-Württemberg, Kirchheim unter Teck, Germany

Käse • Suppe • Salate • Fast Food


"General The restaurant is located directly on the sports grounds of TSV Ötlingen on the southern hill of the village. The building also houses the sports club's office. There are plenty of parking spaces available directly at the house. The restaurant as well as the bowling alleyways are accessible. In summer you can observe the driving of the sports facilities from the beer garden. Inside the restaurant is rustic Greek and offers space for about 60-80 guests. During our visit almost all the tables were occupied, and we were glad that we had reserved in the local before the bowling evening. The host Georgios Draganis serves himself and makes this really excellent. Always ready for a small chat, he still does not know the location in the fully occupied guest room and serves very quickly, has always helpers around him. He always comes to the table and asks for further wishes. Sometimes you might think he's at several tables at the same time. After we were not there for the first time, a special attention was paid to us at the table: there was not the obligatory glass Ouzo after the meal, but he placed us a freshly opened bottle of this delicious digestif at the table. Unfortunately, most of them were there by car so that the generous offer could not be fully used. But it was clear: so you can enjoy your guests and show their generosity The food Various Greek dishes were ordered at our table. I chose a grill plate with pork fillet, souflaki and lamb chop for a little over 12 €, with a mixed salad and cheese-baked potato slices. The salad was fresh, crisp and very delicious. The potatoes sounded wonderful. In the meat parts, only the pig fillet was somewhat too dry, which of course had its reason in rape on the grill. Otherwise, there was nothing to complain; it was spiced typical Greek. As a drink I chose a retsina, and it tasted exceptionally good to me. I'm sure he's not every man's thing, because he was quite a doctor and he tasted herb. All in all, all at the table were very satisfied with the preparation and taste of the various dishes. Perhaps the competition to the other very good Greek restaurant contributes to high food quality. The ambience The restaurant is quite cozy; but, unfortunately, the noise level is quite high when it is replaced by missing damping elements."