Harry Auwärter Gasthaus Hirsch

Lt. The guest house Hirsch is a place where old-fashioned people still count, and I can fully confirm that after my first visit. I've been passing by more often, but I've never done the curve of a return, because I've always stopped the outsiders coming in the years. The place is located in Schlichten, a part of the village of Schorndorf, at the height of the Schurwald, as is usual in the old road villages directly on the road. From Schorndorf easy to find if you follow the signs to Reichenbach/Fils (also in reverse direction .. Today, a table in front of the garden industry enticed me irresistibly with the offer Tellersulz. Nothing like it. The old garden furniture shows distinct signs of use, but this is not guaranteed by the great spalier with mature, red grapes, sometimes apart from the puppy plage that is favoured by it (soll change from next week). A nice older lady made the service. As a beer is best suited to the beer, I forgive her the right question about the drink and immediately ordered a maiden 's white, alcohol-free, which she offered me next to a Jever. The beer was immediately served well gifted and later also the food. After the first bite, the host, after old fathers, came to me to the table, which gave me the opportunity to squeeze him out a bit of what he would have been willing to do. That's how I learned that everything is done in the house itself. In addition to own slaughtering and further processing of meat (also own incense, liquor is baked, apple and pear must is produced and baked. For me again a proof that you can't just judge for outsiders. The menu clearly, clear and authentic Swabian, the prices of quality correspondingly very moderate. On slaughter days (before request, there are, for example, the Swabian slaughter plate with cauldron meat, liver and grievous sausage, sauerkraut for 12,50 €. 0.5 l pear must for 3,00 €. The ordered dish bead with roast potatoes (10.50 was a dish, as you only rarely get it. The sulch made home (as the grandma did with natural turbidity and very aromatic (not only vinegar taste. A piece of pork in it that completely filled the plate and approx. 0.5 cm thick. The whole is garnished with slices of eggs, tomatoes and sour cucumbers. I felt relocated by 65 years. The frying potatoes to it, fried with onions, bacon cubes, fresh parsley and a touch of pork scarf, not exactly healthy but simply delicious. That made me forget about it. A maiden 's white (0.5 l à 3.50 € and the fish was cleaned. There's only one dessert left. After the impression of the neighboring tables I ordered apple rings with vanilla ice cream and whipped cream (5,00 €. Apple rings Simple but deliciously prepared and, unlike other offers, very pleasantly enjoyed. Conclusion: My first visit, but certainly not the last one. From the food quality, unconditionally recommended.

Lt. The guest house Hirsch is a place where the old one still counts and I can fully confirm this after my first visit. I'm often over, but I've never done the curve of a return because I've always kept the outsiders away in the years. The place is located in Schlichten, a part of the village of Schorndorf, at the height of the Schurwald, as is usual in the old street villages directly on the road. From Schorndorf easy to find if you follow the signs to Reichenbach/Fils (also in reverse direction .. Today a table in front of the garden industry led me irresistibly with the offer Tellersulz. Nothing like that. The old garden furniture shows distinct signs of use, but this is not guaranteed by the large spalier with mature red grapes, sometimes apart from the puppy position that is favored by it (soll change from next week). A nice older lady made the service. Since a beer is best suited for beer, I give her the right question about the drink and ordered a corn 's white, alcohol-free, which she offered me next to a Jever. The beer was immediately gifted and later served the food. After the first bite, the host, after old fathers, came to me on the table, which gave me the opportunity to squeeze him out what he wanted. So I learned that everything in the house itself is done. In addition to the own slaughter and further processing of meat (also own smokers, liqueur is baked, apple and pears must be produced and baked. For me again a proof that you can judge not only for outsiders. The menu clear, clear and authentic Swabian, the prices of quality correspondingly very moderate. On slaughter days (before request there is e.g. the Swabian slaughter plate with cauldron meat, liver and mourning sausage, sauerkraut for 12.50 €. 0.5 l pear must be for 3,00 €. The ordered plate bead with roast potatoes (10.50) was a dish as you only rarely get it. The swamp made home (like the grandma with natural turbidity and very aromatic (not only vinegar flavor). A piece of pig in it, which was completely filled with the plate and about 0.5 cm thick. The whole is garnished with slices of eggs, tomatoes and acidic cucumbers. I felt displaced by 65 years. Bread potatoes, fried with onions, bacon cubes, fresh parsley and a hint of pork scarf, not exactly healthy, but simply delicious. That made me forget. A girl white (0.5 l à 3.50 € and the fish was cleaned. It's just a dessert left. After the impression of the neighboring tables I ordered apple rings with vanilla ice cream and whipped cream (5,00 €). Apple rings Simple, but deliciously prepared and, unlike other offers, very pleasantly enjoyed. Conclusion: My first visit, but certainly not the last. From food quality, unconditionally recommended.