We recommend:
We serve Upper Palatinate pasture lamb.
We have from September to April: carp
- Karpfen
Our trout come from our own ponds in front of our house.
Compared to conventional breeding pigs get a much larger space with an additional outlet to the outside. The animals stand on litter such as straw and spelled and have an offer of activities. Their feed consists to 95 % of organic products. Another special feature : Doughnuts tails of organic pigs are not docked .
We market the whole hog and offer of the Plate brawn over a crispy pork breast through to pink fried cutlet in cognac pepper sauce the full range of .
We have exclusively real organic farm eggs. And organic asparagus (seasonal of course)
We use regional deer: From May 01 until the end of January we hunt wild in our own grounds.
Our cuisine
- Rehrücken
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 .
- Jedes Gericht hat seine eigene handwerklich hergestellte Soße.
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 wechseln kann, 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.