Gasthaus Alte Burg

THE ALTE BURG There are certainly no two opinions. ALTE BURG is top. I can already experience the third host in this very old and equally typical Äppelwoi economy. As a young man, I had to deal with Jean Kuch. A genuine original and co-founder of today's good name of this place. He followed the long-term host DIETER ECK. Its nice and friendly way made locals well known over the city boundaries and guests to friends. When our servant returned to his old part, a certain transformation took place. After a break, the oldest German apple economy was taken over by the current Doll Ingrid Walden. This happened in time with the smoking ban. Together. There was a change of clientele. The feared pleites of such restaurants remained happy. However, non-smoker guests have been activated, which since then lack the loud and quarrel pubs. The slightly larger non-smoking area now sees many new faces. How to restart with new employees and changed map. But at the establishment and the villages – above the court – it remained that increased the recognition value. Two or three tests were not for my satisfaction at that time. All this changed when the “old” chef, the son of Dieter Eck, was called. Andy cooks as good as ever. The specialties are back on the map and the small Schlenkers in the modern kitchen, he has succeeded well. For many decades, the “old castle” has been a real recommendation (at least until my memory goes back). Only the cider doesn't bleed anymore. He's from a broken head from the Zimmermann Walter family. No bad choice. The "punch" can be excellently saturated and does not prepare stomach wounds. The beginners should nevertheless inform themselves about the shortest path to the farm. Security. It's an ebony journey as it stands for beech.

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Probably the oldest eppelwoilocation in the room has character. The food is lush and plentiful and...guuuuuut! We were there with 8 people and... for all 8 foods came at the same time compliment! That was more than I expected. A perfect evening for body and soul. From 300 grams of Rumpsteak to local specialties such as Cordon Bleu hand cheese or hand cheese with mucus or ribbing with herb to Schwäbischer Spätzlepfanne is all delicious! (And also for smokers there is a side room and no social ban on the streets) The whole map: [here link]

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You need it cozy atmosphere super food next to the eppelwoi also other noble wines super Wirtin surrounded by your very good staff price performance very good

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Food very good, and dedication cook is great class Michael Graf makes the whole round And the Eppelwoi is very good

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Regional Küche. Nice Betrieb

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