Brunnenbuckel - Waldbrunn

The restaurant Brunnenbuckel and its host Kai Bachert have been known for almost 18 years and whenever it fits, when I go to Waldbrunn Strumpflbrunn, we go to the lunch table to WB Waldkkatzenbach, the “Kai”. Many of my colleagues also meet there so that it looks bad at noon with a parking lot. The host has been operating his restaurant for years as a pure family business, he is in the kitchen, his wife makes the service – all with a lot of heart and kindness. This was also the case when I was just a few times a year. Over the years it has been refurbished, the ambience is contemporary and modern, but the charm of this country guest house remains. In beautiful weather you can sit well outside, a certain day is “flame cake day” then a la carte is not possible, for that there are fresh flame cakes from the wood open (which are outside in the garden). Lunch is a la carte possible, in addition, lunch is served as a daily recommendation, usually between 7.00 9,50 €. I ordered a non-alcoholic diinkmaler Pils and from the map the meat kewer “Greek Art”. After a good 15 minutes waiting time, the bowl was served, stretched on a rectangular elongate plate with a small edge. The waiting period was pleasantly shortened by the preset small salad plate. Fresh leaf salads (head salad, Lollo Biondo, homemade, mild, white herbal salad, very finely cut, with a hint of cumin, a small cherry tomato, some cucumber (below the salad leaves, as well as a small piece of finely sprinkled carrot strips (also under the leaves). The meat skewer is of the amount well dimensioned, the degree of cooking turkey and pork fillet is so beautiful that the meat is straight through and beautifully juicy. There was another touch of pink in pigs. Tastefully the meat is absolutely fine, the roasted flavors and some pepper contribute to the taste. The feta cheese is slightly browned, seasoned with some pepper, mild and soft, but still solid enough. Olives and peperoni are mild and fit as taste “Kick” good to cheese and meat. The pommes as a supplement are “house made”, slightly salted and not greasy. The herbal cucumber served the frit was thick creamy from the consistency, with many fresh herbs and a touch of garlic (I tried a very small amount but left out because I still had appointments – a shame... As decoration a physalis, herbs and fine red onion strips. Conclusion: a delicious, qualitatively good and plentiful meat dish fed with a good PLV. Cleanliness of rooms and localities. How to expect it as a guest. I'm back...