Regional handicrafts

Our cuisine

With our kitchen we feel anchored deeply into the region . But as we see the craft undertakes . And it is that we take seriously. So all our meals are prepared from fresh ingredients , being completely without the use of flavor enhancers , broth powder etc. . Our services range from simple snacks on vegetarian dishes , German roast and pan dishes to French-inspired , modern and Mediterranean cuisine. In the afternoon we spoil you with home-made cakes and pies .

 

We are especially proud on our real Bohemian potato dumplings ( of course, from freshly grated potatoes ) and our freshly caught trout from our own ponds (all year) and Oberpfälzer Karpfen (about mid-September to the end of April) . For these efforts to regional fish kitchen we were awarded in 2002 by the government of Upper Palatinate .

 

 

Another long-standing tradition in our family is hunting so that we can offer venison from our own hunting ground since the founding of our company .

 

 

 

Michael Vierling                       with staff
Küchenmeister
Staatlich geprüfter Gastronom


Our opening times in the restaurant

tuesday to saturday
7:00 until 22:30

 

warm kitchen

 11:30 - 14:00 Uhr
and 18:00 - 21:00 Uhr

 

sunday and monday is closed

 

An excerpt from our menu

"Die Natur schreibt unsere Karte."

Da unsere Karte mehrmals die Woche wechselt, ist dies nur eine Zusammenstellung möglicher Gerichte.  


 

Leaf salad with in herb butter roasted Black Tiger king prawns


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Liver dumpling soup

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Trout meuniere , roasted with butter in the pan

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Homemade gnocchi with tomato sauce and salad

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Loup de mer

melted tomatoes                     homemade noodles

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Saddle of lamb with herb crust      Ratatouille and potato gratin

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Irish Stew

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filleted carp, blue or baked (saisonal)

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Escalope with ham and cheese

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Roastbeef from Roten Höhenvieh (local breed)

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Kaiserschmarrn with cold applesauce

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These are only examples of our daily changing menu.