Brauereigasthof Eck Wirtshaus Am Eck

Our second day of holiday in the Bavarian forest was coming to an end, and as a mountain hike was planned, I had no desire to travel anywhere in the evening. So I reserved a table in the „Brauereigasthof Eck“ in our small holiday village Böbrach. Access to the corner The inn has been in family possession for 5 centuries. Since the middle of the nineties, Junior Chef Gerd Schönberger Braumeister has been in the local brewhouse, and his beer not only seems to be very good to the guests, international lawyers also see this and have therefore won his “Wilderer Dark” with bronze, silver and several times with gold. This dark beer is probably the most traditional brewery. Also in the Brauhaus Eck you will find the “Gläserne Distille” the Penninger-Schnapsmuseum. In a large hall next to the inn, valuable historical exhibits from the history of the Schnaps production are presented in the village ambience with rustic houses. In the inn there are countless different gastro spaces, such as the Bräustüberl, the King Ludwig Stüberl, the Bräukeller and a large hall - called the Bräustadel. Gasthof near Nacht In the outdoor area there is a virtuous beer garden under a 600-year old Linde. From here you will also have a wonderful view of the Böbrach, situated on a southern slope, with its “Platte” mountain. Its mobile base can be conveniently parked on the spacious area, but there is plenty of space available for cyclists. E-Biker can charge their bike free of charge here. Gasthof with beer garden under the 600 year old Linde We were freshly showered after our hike to the Rachel on time in the brewhouse, and were placed in the Braustüberl with its centuries old wooden ceiling. At the entrance we were greeted by an exhibitor with the offers or the bread time of the day. Bread time desired? The Braustüberl is equipped with rustic wooden tables, chairs and benches. There is sufficient distance to the adjacent tables. In a corner of the Stüberl you will find the heavy wooden steps with copper taps for the various self-browed beers. To our astonishment, opposite the other localities in the nearby Wiesel or Bodenmais, the inn was occupied only at three tables. After the card has been handed to us, we ordered our drinks first. The “Wilderer Dunkel” and the “Saphir Bock” were selected as beers this evening. So I chose the (leckre) stem beer of the house, a 0.5ér “Wilderer Dunkel” for 3,80 €. My wife and our grand each wished a 0.5ér Cola or special for 3,80 € each. With the selection of dishes we were still struggling because we had a nice bread time just before at the Racheldiensthütte. Also the map was very clear for our taste. In addition, there was also a small burger card, although I don't want to eat burgers in the Bavarian forest, but rather take back home cooking. Menu Burgerkarte But what should be, we are in Bavaria, and there it traditionally had to be for us three a liver dump soup for 5,50 € each. Since my girls weren’t so hungry, they wished to be the main course “only” a Germknödl with Powidl and vanilla sauce. However, they were no longer available, and since they had shot themselves on “sweet” they chose the caramelised Kaiserschmarrn, served in the Reindl with compote, raisins and almonds for €14.90. On the advice of the friendly waitress that this portion is more than abundant, we left it with a portion. However, since I am not such a “sweet” I naturally chose the oxen roast with thyme branch, straw apple knödl and herb salad for €18.90. The liver dumpling soup did not wait long, so after 10 minutes we sat on a large, steaming terrine with a delicious, very strong, clear bovine soud. The large liver dumplings were all apparently made for themselves. A good firm consistency, but you could easily share it with the spoon. Pleasantly seasoned with plenty of herbs there was more beef liver than bread in it. Sometimes you find it different. Only one disc Baguette was missing. A three-quarter hour after our order, we had our main foods in place. And in the crowd of the Kaiserschmarrn it was already recognizable at first glance that the Wirtin had not flunked. A medium-sized, old cash-roller here in Bavaria also called Reindl-was full to the edge with a steaming, strongly sweet smelling Kaiserschmarrn. The dough of the squirrel was fried with plenty of butter and almond pieces and, if desired, prepared without raisins. After that he was caramelized with plenty of sugar and a little more butter and crushed into edible pieces. There was a thick layer of powdered sugar all over the top of the Schmarrn, a delicious caramelized Kaiserschmarrn. In addition, there was a bowl of apple, which most likely came from the large market. Caramelized Kaiserschmarrn, served in the Reindl with compote, raisins and almonds My ox roast could also be seen. A very thick (3-4 cm) slice of beef, well spiced and slightly fried. Only the small grease in the middle of the pane was disturbed, but the cook can't do that. And I'm still looking for the thyme branch on the frying. In addition, there was a tasty, spicy and ally roast sauce for me as Soßenheini also the amount was exactly right, although Wastel mumbled over it a few years ago. The two big dumplings homemade, inside with roasted rolls. Delicious. However, the herb salad, very likely from the wholesaler, bothered me to eat. Here a red herb would have been better suited. But it's Bavarian. Our conclusion: just outside the small village of Böbrach you will find the more than 500 years old Gasthof Eck. Rustic rooms, tasty, self-growed beer and Bavarian home cooking are available here. In contrast to the Gastros in Zwiesel, prices are already slightly higher, but we can recommend the Brauhaus Eck. Overall we left 70 € here.

Our second day of holiday in the Bavarian forest was coming to an end, and as a mountain hike was planned, I had no desire to travel anywhere in the evening. So I reserved a table in the „Brauereigasthof Eck“ in our small holiday village Böbrach. Access to the corner The inn has been in family possession for 5 centuries. Since the middle of the nineties, Junior Chef Gerd Schönberger Braumeister has been in the local brewhouse, and his beer not only seems to be very good to the guests, international lawyers also see this and have therefore won his “Wilderer Dark” with bronze, silver and several times with gold. This dark beer is probably the most traditional brewery. Also in the Brauhaus Eck you will find the “Gläserne Distille” the Penninger-Schnapsmuseum. In a large hall next to the inn, valuable historical exhibits from the history of the Schnaps production are presented in the village ambience with rustic houses. In the inn there are countless different gastro spaces, such as the Bräustüberl, the King Ludwig Stüberl, the Bräukeller and a large hall - called the Bräustadel. Gasthof near Nacht In the outdoor area there is a virtuous beer garden under a 600-year old Linde. From here you will also have a wonderful view of the Böbrach, situated on a southern slope, with its “Platte” mountain. Its mobile base can be conveniently parked on the spacious area, but there is plenty of space available for cyclists. E-Biker can charge their bike free of charge here. Gasthof with beer garden under the 600 year old Linde We were freshly showered after our hike to the Rachel on time in the brewhouse, and were placed in the Braustüberl with its centuries old wooden ceiling. At the entrance we were greeted by an exhibitor with the offers or the bread time of the day. Bread time desired? The Braustüberl is equipped with rustic wooden tables, chairs and benches. There is sufficient distance to the adjacent tables. In a corner of the Stüberl you will find the heavy wooden steps with copper taps for the various self-browed beers. To our astonishment, opposite the other localities in the nearby Wiesel or Bodenmais, the inn was occupied only at three tables. After the card has been handed to us, we ordered our drinks first. The “Wilderer Dunkel” and the “Saphir Bock” were selected as beers this evening. So I chose the (leckre) stem beer of the house, a 0.5ér “Wilderer Dunkel” for 3,80 €. My wife and our grand each wished a 0.5ér Cola or special for 3,80 € each. With the selection of dishes we were still struggling because we had a nice bread time just before at the Racheldiensthütte. Also the map was very clear for our taste. In addition, there was also a small burger card, although I don't want to eat burgers in the Bavarian forest, but rather take back home cooking. Menu Burgerkarte But what should be, we are in Bavaria, and there it traditionally had to be for us three a liver dump soup for 5,50 € each. Since my girls weren’t so hungry, they wished to be the main course “only” a Germknödl with Powidl and vanilla sauce. However, they were no longer available, and since they had shot themselves on “sweet” they chose the caramelised Kaiserschmarrn, served in the Reindl with compote, raisins and almonds for €14.90. On the advice of the friendly waitress that this portion is more than abundant, we left it with a portion. However, since I am not such a “sweet” I naturally chose the oxen roast with thyme branch, straw apple knödl and herb salad for €18.90. The liver dumpling soup did not wait long, so after 10 minutes we sat on a large, steaming terrine with a delicious, very strong, clear bovine soud. The large liver dumplings were all apparently made for themselves. A good firm consistency, but you could easily share it with the spoon. Pleasantly seasoned with plenty of herbs there was more beef liver than bread in it. Sometimes you find it different. Only one disc Baguette was missing. A three-quarter hour after our order, we had our main foods in place. And in the crowd of the Kaiserschmarrn it was already recognizable at first glance that the Wirtin had not flunked. A medium-sized, old cash-roller here in Bavaria also called Reindl-was full to the edge with a steaming, strongly sweet smelling Kaiserschmarrn. The dough of the squirrel was fried with plenty of butter and almond pieces and, if desired, prepared without raisins. After that he was caramelized with plenty of sugar and a little more butter and crushed into edible pieces. There was a thick layer of powdered sugar all over the top of the Schmarrn, a delicious caramelized Kaiserschmarrn. In addition, there was a bowl of apple, which most likely came from the large market. Caramelized Kaiserschmarrn, served in the Reindl with compote, raisins and almonds My ox roast could also be seen. A very thick (3-4 cm) slice of beef, well spiced and slightly fried. Only the small grease in the middle of the pane was disturbed, but the cook can't do that. And I'm still looking for the thyme branch on the frying. In addition, there was a tasty, spicy and ally roast sauce for me as Soßenheini also the amount was exactly right, although Wastel mumbled over it a few years ago. The two big dumplings homemade, inside with roasted rolls. Delicious. However, the herb salad, very likely from the wholesaler, bothered me to eat. Here a red herb would have been better suited. But it's Bavarian. Our conclusion: just outside the small village of Böbrach you will find the more than 500 years old Gasthof Eck. Rustic rooms, tasty, self-growed beer and Bavarian home cooking are available here. In contrast to the Gastros in Zwiesel, prices are already slightly higher, but we can recommend the Brauhaus Eck. Overall we left 70 € here.

Our second holiday day in the Bavarian Forest came to an end, and when a mountain hike was planned, I had no desire to travel somewhere in the evening. So I reserved a table at the “Brauereigasthof Eck” in our small holiday village Böbrach. Access to the corner The inn has been in family possession for 5 centuries. Since the middle of the nineties, Junior Chef Gerd Schönberger Braumeister has been in the local brewhouse, and his beer seems not only very good for the guests, but also international lawyers see this and therefore have won his "Wilderer Dark" with bronze, silver and several times with gold. This dark beer is probably the most traditional brewery. Also at Brauhaus Eck you will find the “Gläserne Distille” the Penninger-Schnapsmuseum. In a large hall next to the inn, valuable historical exhibits from the history of schnapps production are presented in the village of Ambiente with rustic houses. In the inn there are countless different gastro rooms, such as the Bräustüberl, the King Ludwig Stüberl, the Bräukeller and a large hall - called Bräustadel. Guest house in the night In the outdoor area there is a green beer garden under a 600-year old Linde. From here you also have a magnificent view of the Böbrach, which lies on a southern slope, with its “plate” mountain. Its mobile base can be conveniently parked on the spacious surface, but there is plenty of space for cyclists. E-Biker can charge their bike here for free. Gasthof with beer garden under the 600-year-old Linde We were freshly showered in the brewhouse after our hike to Rachel and were placed in the Braustüberl with its centuries-old wooden ceiling. At the entrance we were greeted by an exhibitor with the offers or the bread time of the day. Bread time desired? The Braustüberl is equipped with rustic wooden tables, chairs and benches. There is enough distance to the adjacent tables. In a corner of the Stüberl you will find the heavy wooden steps with copper engravings for the various self-broken beers. Our astonishment towards the other villages in the nearby Wiesel or Bodenmais was only occupied by three tables. After the card has been handed over to us, we first ordered our drinks. The “Wilderer Dunkel” and the “Saphir Bock” were chosen as beer tonight. So I chose the (litere) regular beer of the house, a 0.5ér “Wilderer Dark” for 3,80 €. My wife and our grand wanted a 0.5ér Cola or special for 3,80 € each. With the selection of dishes we fought because we had a nice bread time just before the Racheldiensthütte. The map was also very clear for our taste. In addition, there was also a small burger card, although I don't want to eat burgers in the Bavarian Forest, but rather cook home. Menu Burgerkarte But what should be, we are in Bavaria, and there it traditionally had to be for us three a liver hemp soup for 5,50 € per. Since my girls were not so hungry, they wanted to “just” a barknödl with Powidl and vanilla sauce. However, they were no longer available, and as they had shot themselves on “sweet”, they chose the caramelised Kaiserschmarrn, which served in the Reindl with compote, raisins and almonds for €14.90. On the advice of the friendly waitress that this part is more than abundant, we left it with a part. However, since I am not such a “sweet” I decided of course for the ox roast with thyme branch, straw apple and herbal salad for €18.90. The liver drink soup was not long, so after 10 minutes we sat on a large steaming terrine with a delicious, very strong, clear bovine soud. The big liver dumplings were apparently made for themselves. A good firm consistency, but you can easily share it with the spoon. Pleasantly seasoned with many herbs there were more cattle livers than bread in it. Sometimes you find it different. There was only one disc baguette missing. A three-quarter hour after our order we also had our main dishes. And in the crowd of the Kaiserschmarrn it was already evident at first glance that the host was not cursed. A medium-sized, old cash register scooter here in Bavaria, also called Reindl, was full on edge with a steaming, strongly sweet Kaiserschmarrn. The dough of the squirrel was fried with many pieces of butter and almond and, if necessary, prepared without raisins. It was then caramelized with a lot of sugar and a little more butter and crushed into edible pieces. On the Schmarrn, a delicious caramelized Kaiserschmarrn, there was a thick layer of powder sugar. There was also a bowl of apple that probably came from the big market. Caramelized Kaiserschmarrn, served in the Reindl with compote, raisins and almonds My ox roast could also be seen. A very thick (3-4 cm) slice of beef, well seasoned and slightly roasted. Only the small fat in the middle of the pane was disturbed, but the cook cannot do that. And I'm still looking for the thyme branch on the frittier. In addition, there was a tasty, spicy and ally roast sauce for me, because soßenheini was also the crowd right, although Wastel murmured a few years ago. homemade strawberry The two big dumplings homemade, inside with roasted rolls. Delicious. But the herbal salad, most likely from the wholesaler, bothered me to eat. A red herb would have been better suited here. But it's Bavarian. Our conclusion: Just outside the small village of Böbrach you will find the more than 500 years old Gasthof Eck. Rustic rooms, tasty, homemade beer and Bavarian home cooking are available here. Unlike the Gastros in Zwiesel, prices are already slightly higher, but we can recommend the Brauhaus Eck. Overall we left 70 € here.

Our second holiday day in the Bavarian Forest came to an end, and when a mountain hike was planned, I had no desire to travel somewhere in the evening. So I reserved a table at the “Brauereigasthof Eck” in our small holiday village Böbrach. Access to the corner The inn has been in family possession for 5 centuries. Since the middle of the nineties, Junior Chef Gerd Schönberger Braumeister has been in the local brewhouse, and his beer seems not only very good for the guests, but also international lawyers see this and therefore have won his "Wilderer Dark" with bronze, silver and several times with gold. This dark beer is probably the most traditional brewery. Also at Brauhaus Eck you will find the “Gläserne Distille” the Penninger-Schnapsmuseum. In a large hall next to the inn, valuable historical exhibits from the history of schnapps production are presented in the village of Ambiente with rustic houses. In the inn there are countless different gastro rooms, such as the Bräustüberl, the King Ludwig Stüberl, the Bräukeller and a large hall - called Bräustadel. Guest house in the night In the outdoor area there is a green beer garden under a 600-year old Linde. From here you also have a magnificent view of the Böbrach, which lies on a southern slope, with its “plate” mountain. Its mobile base can be conveniently parked on the spacious surface, but there is plenty of space for cyclists. E-Biker can charge their bike here for free. Gasthof with beer garden under the 600-year-old Linde We were freshly showered in the brewhouse after our hike to Rachel and were placed in the Braustüberl with its centuries-old wooden ceiling. At the entrance we were greeted by an exhibitor with the offers or the bread time of the day. Bread time desired? The Braustüberl is equipped with rustic wooden tables, chairs and benches. There is enough distance to the adjacent tables. In a corner of the Stüberl you will find the heavy wooden steps with copper engravings for the various self-broken beers. Our astonishment towards the other villages in the nearby Wiesel or Bodenmais was only occupied by three tables. After the card has been handed over to us, we first ordered our drinks. The “Wilderer Dunkel” and the “Saphir Bock” were chosen as beer tonight. So I chose the (litere) regular beer of the house, a 0.5ér “Wilderer Dark” for 3,80 €. My wife and our grand wanted a 0.5ér Cola or special for 3,80 € each. With the selection of dishes we fought because we had a nice bread time just before the Racheldiensthütte. The map was also very clear for our taste. In addition, there was also a small burger card, although I don't want to eat burgers in the Bavarian Forest, but rather cook home. Menu Burgerkarte But what should be, we are in Bavaria, and there it traditionally had to be for us three a liver hemp soup for 5,50 € per. Since my girls were not so hungry, they wanted to “just” a barknödl with Powidl and vanilla sauce. However, they were no longer available, and as they had shot themselves on “sweet”, they chose the caramelised Kaiserschmarrn, which served in the Reindl with compote, raisins and almonds for €14.90. On the advice of the friendly waitress that this part is more than abundant, we left it with a part. However, since I am not such a “sweet” I decided of course for the ox roast with thyme branch, straw apple and herbal salad for €18.90. The liver drink soup was not long, so after 10 minutes we sat on a large steaming terrine with a delicious, very strong, clear bovine soud. The big liver dumplings were apparently made for themselves. A good firm consistency, but you can easily share it with the spoon. Pleasantly seasoned with many herbs there were more cattle livers than bread in it. Sometimes you find it different. There was only one disc baguette missing. A three-quarter hour after our order we also had our main dishes. And in the crowd of the Kaiserschmarrn it was already evident at first glance that the host was not cursed. A medium-sized, old cash register scooter here in Bavaria, also called Reindl, was full on edge with a steaming, strongly sweet Kaiserschmarrn. The dough of the squirrel was fried with many pieces of butter and almond and, if necessary, prepared without raisins. It was then caramelized with a lot of sugar and a little more butter and crushed into edible pieces. On the Schmarrn, a delicious caramelized Kaiserschmarrn, there was a thick layer of powder sugar. There was also a bowl of apple that probably came from the big market. Caramelized Kaiserschmarrn, served in the Reindl with compote, raisins and almonds My ox roast could also be seen. A very thick (3-4 cm) slice of beef, well seasoned and slightly roasted. Only the small fat in the middle of the pane was disturbed, but the cook cannot do that. And I'm still looking for the thyme branch on the frittier. In addition, there was a tasty, spicy and ally roast sauce for me, because soßenheini was also the crowd right, although Wastel murmured a few years ago. homemade strawberry The two big dumplings homemade, inside with roasted rolls. Delicious. But the herbal salad, most likely from the wholesaler, bothered me to eat. A red herb would have been better suited here. But it's Bavarian. Our conclusion: Just outside the small village of Böbrach you will find the more than 500 years old Gasthof Eck. Rustic rooms, tasty, homemade beer and Bavarian home cooking are available here. Unlike the Gastros in Zwiesel, prices are already slightly higher, but we can recommend the Brauhaus Eck. Overall we left 70 € here.