Pfarrwirtschaft

Een vol terras op de hoek van de hauptstrasse, publiek van dertigers, the aanschuiven aan de gezellige houten banken. We...More

We were there for the second time and were devoid again, as we expected more due to the article in the presse. After we waited for our food for 1 1/2 hours, although not much was done, that was just lukewarm and firm. the kartoffel salad and also for the carving was o.k while the carving was dead and not sufficiently seasoned.The maish chicken in the menu was a rather micky lower leg.The operation for the long waiting time addressed attempted to apologize with the limited possibilities of the kitchen and the fresh preparation.But I would not like to know how long it takes.

The so-called white schnitzel was the hit: the panade fell off already while watching, the meat was too thick. the so-called gänseleberterrine was a deenterrine, tastefully very good but unfortunately a much too thick disc for an appetizer. the flutter soup was tasteless, no warning what was used for a broth. the fleees were very good. the carcass disappeared under the mountain of salat, actually it was more a monk. to demand 6,50€ is limited. a total of unfortunately an unsightly experience, we will certainly not come back.

We are going to eat a lot - but here we are almost happy with it. excellent eating, super friendly service, great weine and a beautiful atmosphere.

But only because one knows that this will soon make even better.The concept of the farmer economy deserves respect. my wife and I have known the locality "narrowing's restaurant" for years and appreciate the possibility to choose between the star restaurant and the new neighboring farm. Of course you do not expect the haute cuisine of the main restaurant, but a solid performance of the kitchen at a simpler level. we were now at least half dozen times in the farm economy and especially (apart from ambiente) never completely satisfied. at the penultimate visit disappointed the burger "mac merkle" on a whole line. today only the "cesar's salad" could convince with very good longused. because sargel season is, we have ordered a low price. my wife explicitly pointed out that she does not like "old" the spade and carved. the service nodded this, but then served as a spatula that was not tender. butter as a supplement is already included. of which there was hardly anything to see. hollandaise was an extra that was not convincing. what was on the plate in the farm economy were rather thin spargel (determined not of class 1). as a supplement of unchambered potato, which, like the spatula, would have tolerated a little more cooking time. What is this? is the kitchen too lazy to peel the potatoes? I quote the "infodienst Farmerschsft": "Even if particularly many mineral substances and secondary plant substances are located directly below the shell, the Bundesanstalt für kartoffelforschung generally does not recommend to consume a potato shell. besides the solanin, the treatment of kartoffels with germ or mold inhibitors after the harvested is also a reason."Does the unchallenged kartoffels stand for domestic rusticity? you have to try with the menu cutlery when removing the dish, to then consume a tastefully banal and hard bone. The Cyprian early potatoes, which are available at edeka around the corner, are at any rate better by lengths.Sorry, but by a sharp chef, as I expect more at this point. he can point out that he can eat his potatoes safely with a bowl and that can climb the pleasure. But if I find unchallenged kartoffels on the teller without comment, I feel obsolete. I want to eat and not spend time with crafts (potato peels).It would be quite easy: you serve good economical with calves of class 1. you cook until they bend slightly at the lower end. at least the heads have something more bite. I get this to the house in my panty where the bars are standing, better put. slightly salted nut butter or a really good "hollandaise".Although something: if I get served already pellkartoffeln, then I also expect a special fork and a peel knife with a separate dish for the dishes. to peel the potatoes with the menuebesteck and then to arrange the dishes on the dishes between the sauces and the spade, is simply a guess.