Taunatours - Schmitten

A scandal for gastronomy. If I go to eat, I want to have fresh food. I do everything else in a few minutes myself and better. an example : a paella itself prepared for about 8 portions costs 20 eur / 8 = 2.50 eur per portion, in the restaurant of course 7,50 Eur.Ha, that would be a hit, a good paella for 7,50 eur. ingredients : long grains or the like if no paella rice from Andalusia is available. 8 chicken legs, some olive oil, wein, salt, pepper, curcuma or saffron, lemon, gambas, seafood (also like deep frozen from lidl exceptional), a fresh package of mussels, for the mush and the sud for the rice. the whole does not take even an hour.But no, these stümper serve " rather not.

Unfortunately you cannot eat in the definitiw. near the foot of my home with great ambiente and original equipment, I would stay there at least 1x per week if that were eatable.I had ordered a small salat. from the kitchen it was said that he was frozen. later it turned out that the chef had another bag of feldsalat! :-d of which we ever got a teller, generously spilled with oil. that then stood finger-dick at the bottom of the teller. each bundle of leaves had to be drained 1 minute before consumption. Somewhere, the edgy cuddle. could you have touched the dressing? Instead of the announced bauernbrots, there was an old, olles up-back-coabatta. The drink card is also not particularly appealing...But I keep the ears open: if the kitchen gets in the handle, I come back! would be too bad.

Here you can, instruct, climb, archery and eat delicious in the connection. but that is not all yet, many other activities are offered. the personal is very nice and accommodating. the service while eating, however, has to learn a lot and become a little more fleeting. parking is available directly in front of location.

I believe the most relevant description for the restaurant.Added to the associated climbing park and also the ambiente of the restaurant are great and promising. why the kitchen soouo is mies and that has been constantly loading on the bottom level for years, that is an absolute mystery.Billicite toss, hats and ice cream products, cheapest meat, the 5 stars tempel of the artificial romes, salads from the plastic bag, toss a cheap assortment of drinks How can you cook so badly (I don't like to use it at all) and then ask for even proud money? even the predominantly young and inexperienced staff is embarrassing to use here and there are mistakes of the kitchen. Please make something new out, the invite cries to introduce a new gastronomy, honest fresh card, theme evenings, but good, then it also works in the week. achso :-)) meanwhile the restaurant has only been open today and what should I say! the end is up!!!!! so please do it again, the load is top, a money machine! I would like to report to you both cook professionals, you deserve it :-)))

An evening full of fun, movement, activity. new try out, improve well-known and everything with professional guidance and support