Klosterschänke - Bad Herrenalb

When we moved to Bad Herrenalb 14 years ago, the picturesque Posthotel was empty for six years. In the meantime, an investor from the East of Europe had taken over the house and worked on it again and again, but then it probably went out of the powder. Now the house is in more solid hands and the work has resumed. In the renovation of the hotel grounds into the practical rooms and apartments, the althonored Klosterschänke was returned to its original fate, namely the oldest inn in southern Germany. This is similar to the monastery Herrenalb with 875 years ago, before it was built at that time. More details can be found on the website designed with great pleasure in detail. Back to the present. The Klosterschänke is part of Villa Lina Group, which today hosts three restaurants in Bad Herrenalb: The Villa Lina itself since 2012, the Park Restaurant takeover in 2018, and now this new flagship that is suitable in a state, history with a lot of love and certainly also money. And this applies not only to the ambience, but also to the kitchen, I would like to take it beforehand. For this purpose, Sven König has brought back an “old” man’s album, who had left the area in 2007 to familiarize Germany’s east with the chefs of the south-west at several stations, but who had immediately sworn home should one day open the heavens of the monastery. This gave a short chat at the end of our lunch. This would also be the case for the last Sunday. A Sunday had to be because the restaurant is open only in the evening on the other days. That's a shame. We had reserved 12 o'clock and, since it was only 11 years old, was very economical breakfast. We were kindly received by a black uniformed young lady and led to the aperitif bar. This is slightly smaller and more cozy than the main room and, as we have heard, has a more robust and therefore dog-friendly floor. He doesn't look like bar anyway. Everything was restored here as it remained 20 years ago at the closure. Also dishes, cutlery and napkins are still from this time, only new chairs have been bought, and very comfortable. The latter is not necessarily self-evident in upscale restaurants. As always, we chose Calvin for a table in a traffic-paced zone where he made it comfortable for the next and half hours. The waitress, who also confronts people and dogs, was always concerned not to meet any of his numerous extremities. Service: Immaculate from beginning to end – appearance, timing, communication equally perfect and with credible interest in our well-being. Restaurant Manager and Koch also came by, and not only once. Here one has clearly a different level than Bad Herrenalb had to offer so far. This also reflects the menu offer. In addition to the usual regional delicacies à la carte, a six-gourmet menu is offered. in the entire Villa Lina group you deny the good old hype. This time it should be a bit more modest. While we were still busy studying cards, drinks were served. My dearest was pleased that here too the Safflower-Chors from the Alpirsbacher Klostergarten will be crowned 4 €, I have one half from the same source 5 €. Nor is it baked in the monastery pot. This was also thought of as a greeting from the kitchen; at the level where you move, you might think of an amuse gaule. Playable little things can be seen there: Appetizer of my wife was a trout cream soup smoker trout Tramezzini Caviar Red Beet sprouts Horseradish 10 €. The trout pieces were not completely free from bones, and the beautiful creamy soup tasted quite generally and not as strong as it had hoped. On the other hand, my entry was more like my ideas. Lauwarmer goat cheese Nuss Pesto Onion Marmelade Feldsalat Raspberry Dressing €15: Perfectly tempered and meat-free in an area that neither disappoints nor scares. The onion jam is a pleasure, also the field salad. Instead of the announced nuts, there were caramelized walnuts, pines and pumpkin seeds that set a sweet crispy accent. My wife was with local fish. The Saiblings Filet fried on the skin Vegetable Straw Rieslingsoße Band noodles 31 € had it not far – from the Eyachtal it is just a few kilometers above the mountain to the Albtal. No wonder the two huge side pieces were so fresh with their crispy skin. The creamy vinegar sauce and the soft-cooked band noodles rounded off the dish excellently; remains as good as nothing that happens to my wife so often. Let's come to the highlight of this lunch meal: Swabian onion roasting veal Mullet baked onions homemade late butter melt 33 €. I like to eat Ro a? stench and arrange it every second time I discover it on the map. I haven't seen anything like that. The photo above lets you only see what a part of meat I have invented on the plate to appreciate, you have to clean the roast onions a little to the side: three pieces of Rumpsteak, each of which would have presented a rich lunch alone. Two of them so delicate that I only had to assure the cook that he did not use a beef fillet in the kitchen. This was due to the Sous vide dressing, which also helped the steaks had lost so little weight. The waitress had asked that I had served them completely mediocrely rarely; I forgot. At the top of the Steaks Convenience, did a small fall sit by the Starmetzger Glastetter von Völkersbach? Sure, if it's unbeatable. By the way, the steaks come from the same-named butcher Krug from Gaggenau, and Sven König said that he knows from every animal he processes in the kitchen on which pasture it stood. Advantages of regional cuisine... A special pleasure were also the brightly roasted onions. Not black-brown fried or even spoiled on a dark porridge, as it is unfortunately sometimes experienced, but turned into force and fried, bright and crispy. After that, of course, nothing left, at least not with me. Even my wife would have canceled the sails if she had not given her favorite dessert: homemade Mango Sorbet Secco Mango Beads €9, actually part of the gourmet menu, and thus perhaps also price. But the three small balls that bathed in Secco were exactly what my wife still did and rounded off the meal perfectly. The inclined, but above all the untied reader could have gained the impression that I got a bit too much into the swarm. However, it is not obvious that as high expectations as this time are fulfilled by our sovereign. Everything was really tuned here, from ambience to service to decisive cuisine. We have found that prices are reasonable, and if one or the other seems to be somewhat covered, this was at least partly offset by the triple rust. The same applies to the few small reviews for eating. The good visit indicates that the gentlemen's alms are very satisfied that again life is in the pot of the monastery. However, the event seems to have drawn more circles, for example on the side table you have been traveling for two hours. In any case, we keep the operators all four thumbs that the accusation remains as we have experienced how the most beautiful house in the place deserves it. See you soon!