Gasthaus Schlupfwinkel - Sankt Wendel

Visited on 17.10.2014 General/Ambiente The “Schlupfwinkel” is a popular daytrip with approx. 100 seats in the 3 original interiors and approx. 100 seats on the two outdoor terraces. Very popular is the inn also at Bikern, which meet here in beautiful weather every Tuesday from 17:00 onwards. Unfortunately, the access to the local area is somewhat adventurous, the access road of St.Wendel, the “Wurzelbacher Weg” is not particularly car-friendly, the narrow road sown with percussions is rather a field path. Once you arrive at the inn you will find enough parking spaces. Since 1978, the excursion hall has been run by Wilma, the “oldest host” of St.Wendels. In addition to a daily changing dinner at moderate prices from €3.30 for a “Worschtbriehsupp” to €8.60 for a menu “Suppe and Schaales with Apple Muse”, the slip angle offers a well-tuned menu with petty-bourgeois dishes such as schnitzel, steak, chickens and a selection of snacks and pizzas. Much praised and also the reason for my visit today are Wilmas chickens. But so much before: today I was rather disappointed. Service Usually, a service team from young waiters is friendly, flotted and attentively served in the “sleeping angle”. Even today I could not complain about the service at the table. However, I had to wait a long time for an operation. When entering the guest room, I nodded the gentleman behind the counter and took space in the side room. Here I waited approx. 10 minutes for an operation. Why the Theker didn't send me the service, I can only guess, maybe he was overwhelmed with the beer pin or just distracted by talking to the guests at the counter. So I changed the seat and noticed me right at the waitress. From there it worked again with the service. 4 stars for the young lady, 1 star for the cartridge behind the vault makes swelling 3 stars. Eat I ordered a 1⁄2 chicken with supplement salad at 8,80 € and a mineral water at 1,70 € The supplement salad came shortly after the drink. A fresh leaf salad with acceptable vinegar/oil dressing and self-made carrot and herb salad, unfortunately served almost without love in a small plate. The chicken was served with two slices of baguette. As mentioned above, this pod was not a revelation. There are many ways to prepare a chicken, the best I find is the preparation in the grill with spine, followed by the oven, or even better in the convectomat. In the slip angle, the bath has been placed on the hot oil for years. There are the most beautiful frituses that automatically lower the chicken and release it from the bathroom after the time it was introduced, but a few minutes too long can already add enormously to the poor chicken – just like the bird that was served me. To the middle, the flesh was dry to fibrous under the skin. Unfortunately, the skin was not as loosely crispy as usual and also the very good marinade had lost a lot of taste. So this chicken came on average, not bad, but also not very good. OK and 3 stars In the slip angle there are chickens every day.... but in my opinion not the best. The competition does not sleep, see my reviews about the restaurants “Bistro Insel” in St. Wendel or “Wolfsborner Hof” in Herchweiler.