Heiligenstädter Hof Inh. Familie Harrer

Often it is that the kitchen can be particularly good meat. Or salad. Or patisserie. We have already tested the latter in the previous week with the firm promise to return here. I therefore ask you to use the assessment of the pre-week as a supplement to this. This time we came to fourth, also at the Easter Market weekend, at lunchtime. We were a little blue-eyed, but we still got places. It was almost anyway, because after us the last places were still occupied. After a very friendly welcome by the lady from the last weekend service, we chose as follows: 2 x Specific to 2,70 € 6,75 €/liter) 1 small water to 2,20 € 1 small beer to 2,10 € 2 x Wildragout to each 10,80 € 1 x Cordon bleu to 10,80 € 1 x Young Ochsenbrust to 11,90 € 3 x Espresso to each 1,80 € Unfortunately, in our region, besides the laziness of the chefs, excessive use of convenience also affects the comfort of the sink. Where there used to be good drinks colamic was often freshly mixed, goods from the discounter are often brought to the guest. After the tenth opening, the freshness is there, which however falls below the table in the sense of a maximizing profit. In the future, I will send dead drinks back. Good money good merchandise! Fortunately, this was not the case here, all right. The guinea pig of the male accompaniment first reached the table. Meerch is the Franconian word for horseradish sauce. As a rule, well sharp and deedy, served to strong meat dishes. A knock? And only sauce? Well, you have to put that in relation. Very large plates, these are well-padded. The clot has been presented from the volume as a Franconian clot in a fair size. From the weight as much as two normals. The meat under the sauce, in best equipment. Breast, no simmering roll or other meat BRUST! SIGHS! Perfectly cooked, I was jealous of not taking this dish. There was a supplement salad for all food. Great freshness, crunchy, not beat by dressing and then wait for the guest. Depending on the court, these varied in combination, suitable for the main dish. And even if I don't like topping; this one, with a great taste and a touch of garlic, I would have missed it. Very good. Supplemental salad The two companions chose the wildragout, flanked by the above-mentioned salad and really in the house-poored Spätzle/Knöpfle. An impressive portion of ragout of several meat types, with an excellent sauce, Burgunderart), and unfortunately again so much that small amounts had to be returned to the kitchen. Here is a grain at the stove that understands to pamper the guest at really reasonable prices. Wildragout For me it should be the Cordon bleu this day. Also here the great salad, plus fries, the crispy, perfectly seasoned and in the taste came kartoffely. There's a rag of meat. Cordon bleu No, not leathery or even tough. This is related to size. Good enough for two, filled with good butcher ham, not with this adhesive from the wholesale market. Markant but good cheese inside, just as Cordon bleu tasted in childhood, when the chefs still called skill and honor their own. Cordon bleu in the incision finally again a crusty shell, not an egg bunsel mixture, which keeps old so on the meat. Excellent, a business card that invites you to return. Still to say that further arrivals are worth it. In addition to the great landscape of Franconian Switzerland, a wonderfully renovated house welcomes the guest. In the summer and in the autumn, the free-seat at the Bachlauf attracts the guest to the Bann. House with stream

Often it is that the kitchen can be particularly good meat. Or salad. Or patisserie. We have already tested the latter in the previous week with the firm promise to return here. I therefore ask you to use the assessment of the pre-week as a supplement to this. This time we came to fourth, also at the Easter Market weekend, at lunchtime. We were a little blue-eyed, but we still got places. It was almost anyway, because after us the last places were still occupied. After a very friendly welcome by the lady from the last weekend service, we chose as follows: 2 x Specific to 2,70 € 6,75 €/liter) 1 small water to 2,20 € 1 small beer to 2,10 € 2 x Wildragout to each 10,80 € 1 x Cordon bleu to 10,80 € 1 x Young Ochsenbrust to 11,90 € 3 x Espresso to each 1,80 € Unfortunately, in our region, besides the laziness of the chefs, excessive use of convenience also affects the comfort of the sink. Where there used to be good drinks colamic was often freshly mixed, goods from the discounter are often brought to the guest. After the tenth opening, the freshness is there, which however falls below the table in the sense of a maximizing profit. In the future, I will send dead drinks back. Good money good merchandise! Fortunately, this was not the case here, all right. The guinea pig of the male accompaniment first reached the table. Meerch is the Franconian word for horseradish sauce. As a rule, well sharp and deedy, served to strong meat dishes. A knock? And only sauce? Well, you have to put that in relation. Very large plates, these are well-padded. The clot has been presented from the volume as a Franconian clot in a fair size. From the weight as much as two normals. The meat under the sauce, in best equipment. Breast, no simmering roll or other meat BRUST! SIGHS! Perfectly cooked, I was jealous of not taking this dish. There was a supplement salad for all food. Great freshness, crunchy, not beat by dressing and then wait for the guest. Depending on the court, these varied in combination, suitable for the main dish. And even if I don't like topping; this one, with a great taste and a touch of garlic, I would have missed it. Very good. Supplemental salad The two companions chose the wildragout, flanked by the above-mentioned salad and really in the house-poored Spätzle/Knöpfle. An impressive portion of ragout of several meat types, with an excellent sauce, Burgunderart), and unfortunately again so much that small amounts had to be returned to the kitchen. Here is a grain at the stove that understands to pamper the guest at really reasonable prices. Wildragout For me it should be the Cordon bleu this day. Also here the great salad, plus fries, the crispy, perfectly seasoned and in the taste came kartoffely. There's a rag of meat. Cordon bleu No, not leathery or even tough. This is related to size. Good enough for two, filled with good butcher ham, not with this adhesive from the wholesale market. Markant but good cheese inside, just as Cordon bleu tasted in childhood, when the chefs still called skill and honor their own. Cordon bleu in the incision finally again a crusty shell, not an egg bunsel mixture, which keeps old so on the meat. Excellent, a business card that invites you to return. Still to say that further arrivals are worth it. In addition to the great landscape of Franconian Switzerland, a wonderfully renovated house welcomes the guest. In the summer and in the autumn, the free-seat at the Bachlauf attracts the guest to the Bann. House with stream