Baumeisterhaus Inh. Dieter Neupert

One point for the souce you get with Schweinemedallions and Spätzle. Or for the friendly waiter once he was at our table. First impression was already catastrophic. Left over food still standing on empty tables. The plates were actually standing the whole entire time while we were there on the tables I recommend either reserved signs or just a blocking off a certain area if they have not enough capacity to serve any more guests... but this was really gross. We assumed it was the owner who walked once or twice around without taking one single plate or glass with him, not to mention he did not even say hello once we entered and we walked passed him and he looked at us. We were at the table and our baby was able to finish his whole lunch before one of asked the waiter if he could get our order... for over half an hour we had no drinks, nothing...and we're about to leave. And the restaurant wasn't even full..... I would guess just 1/3 of the tables had guests sitting. The food came fast. The Spätzle were can food. And still swimming in the spätzlewater. The meat was... well... eatable. The souce rescued everything. But once the souce was gone... I wish for all tourists to not go home believing this is German quality. People from allgäu would put the cook in prison for cooking käsespätzle like this.

Service was extra slow having in mind one waiter for most tables. Food pretty overage nothing special. Sauce had and can kind of taste , not really sure. Price was ok with a disappointment taste of the food The waiter made a huge deal when trying to pay with card for a check less that 30€. Single person lunch was a total of 18€. Not recommend

After the positive experiences of the last two days we wanted to visit a restaurant in the centre of Rothenburg this time. Inquiries to various companies due to a reservation were usually dismissed “only come when we have space, get a table, but we do not stay in principle.” In the Baumeisterhaus, on the other hand, it was said: “We don’t have a beer garden, but we have an air-conditioned courtyard. And a reservation is not necessary, we always have enough space.” I looked at the courtyard, he looked very appealing, and also the view of the menu showed that one or other interesting sound offer. So we went to the restaurant in the evening and went through the yard where at the time only two tables were occupied. We were looking for a free table at the edge of the yard and took place. Shortly after, the waiter, greeted us, put the menus and the Corona bull on the table and asked to complete this. The menu showed a fairly concentrated offer because it consisted only of the one sheet we had already seen in the curtain. This is not a bad sign, let it hope for fresh kitchen. In the meantime, Madame asked the waiter about the wine map, which was immediately brought to her – but set in the rather cozy speed of waiters a day. However, the wine map could not convince, there was only a dry wine in the offer, a Syvaner who did not care about the typical wine taste. She then ordered a currant and food “Schwäbische Maultasche geröstet an Salatboquett” (€9.80). I wanted the “drumbs with butterspet” (€19.80) and ordered a yeast-white beer (€0.5l for €3.80). The drinks were served after a short waiting period and proved to be well cooled. Then the waiter sniffed a paper napkin with knife and there was only quite negligible in the vicinity of our places (later we have observed that he even placed the cutlery on another table in reverse order. Some time later, the waiter served the plates with our food. It was noticed that the plate with the onion roast corresponded very exactly to the description in the map: Besides the rust roast and the late zle there was absolutely nothing on the plate, not even a so-called "seal set". There was the usual dark sauce for rust roasts, but the onions were not peeled and separated, but were laid in the sauce as quite normal brews. A great disappointment was the late tile, with certainty bag goods and not even in the pan slightly pulled through. At Madame there were two mouthpieces that were cut obliquely and a large amount of salad. The back pockets had a pure spinach filling from the visual and tasteful impression, although no vegetarian back pockets were mentioned on the map. The salad consisted of a few leaves Lollo Rosso, in addition there were inlaid carrots, inlaid green beans, kidney beans and corn, obviously all made of canned. For good reason, the waiter could not look as long as we ate. When he was released later, Madame spoke to him about the vegetarian blows. However, he claimed that it had been mined in a small amount of meat. When we told him that the quality of the food was our impression that this was a tourist trap, he even agreed to us!

We were cold, wet and hungry and this was one of the only restaurants open late at night when we walking around..they had an English menu and good cold...

We stopped here to read the menu on the way to our hotel to check in and decided that it would be a safe place for dinner. It wasn't crowded at 6pm but the...