Gasthof Grünenberg

Autumn time is hiking time! When the leaves become colorful in autumn, the sun no longer burns as merciful as in summer, but still ensures pleasant walking spirits, this magic is especially true for the Swabian Alb with its forested heights. So last Sunday after breakfast I went up with my two children from Filstal to Weiler Grünenberg. Located on a high course between the upper and lower Filstal, this hamlet consists only of few farms and an equally renowned inn. In addition to the beauty of the plug, it has significantly influenced the choice of the hiking path. When we arrived at the restaurant at noon and entered it, it was full of rage. Fortunately, we had previously called so that we were assigned our reserved cookies by the host. Nevertheless, the restaurant was occupied until the last place (estimated, the guest room offers about 80 to 90 people, the service brought us the menu after a short time and asked for our drinks request. In my children, the selection of drinks is always set in advance, and in my own country there was no need for more reflection, so we could express them immediately. The menu includes German and Swabian dishes, such as carvings and roasts, in various variations, but also seasonal wild dishes and lamb specialities from their own breeding. From my point of view, the scope and diversity are just right – not a thick manufacturer with a number of pages worth a phone book, but that everyone should find something for their taste. As my children had made our choice, the service came with the drinks so that we could give up our food order at the same time. My son and I decided to have a carving with late zle and mixed salad (9,80 EUR), while my daughter chose a small pork roast with the same supplements (6,50 EUR). After a short time, the soup stood before me. Several grits in a strong, well seasoned meat broth and with fresh cut liquor. My grandfather's favorite word was that the soup has to have a look (pronounced fat eyes). Later our main courts came. The chips (two pieces per serving, as it belongs to a beautiful, even brown crust, no charred spots or burned “inlays” that occur when the fat is not changed enough in time. The flesh juicy, and the late tenderness no spaghetti, which is too thick, but really wide, hand-baked Swabian late tenderness, and with semmelbread. The pork roast from my daughter (I was allowed to taste) was wonderfully soft without falling apart. He had the incomparable taste that a pork roast would take if it swollen slowly and gently during the day, and the next day it was only cooked again. The pork roast is a certain proportion of fat. This was also present, but also only as much as it should be and not anymore. While in the “higher” gastronomy of the pig, the slim fillet finds the way to the menu and the pork roast is like fat or even unhealthy, this restaurant is still aware of it. In particular, green salad, potato salad, yellow beet, herbal and radish salad were used for the mixed salad. Everything made a fresh impression, and the salad sauce should not have been a finished product (if, then a good atmosphere: The Grünenberg corresponds to what is usually expected from a farm: rustic wooden tables and chairs, the walls with rural pictures and the one or other prepared animal from the local fauna. In addition to the guest room, the economy also has a terrace. In beautiful weather it is very quickly occupied during the warmer season, as it offers a beautiful view of the surrounding mountains of the Swabian Alb. Everything is very clean and well maintained, also the sanitary facilities. Conclusion: The Landgasthof Grünenberg is a typical Swabian restaurant offering simple and carefree dishes. However, the quality is excellent and prices at a very pleasant level. These advantages appear not only in our area, but also in our capital, in any case some Stuttgart, Esslinger and Böblinger car signs were represented in the parking lot.

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Autumn time is hiking time! When the leaves become colorful in autumn, the sun no longer burns as merciful as in summer, but still ensures pleasant walking spirits, this magic is especially true for the Swabian Alb with its forested heights. So last Sunday after breakfast I went up with my two children from Filstal to Weiler Grünenberg. Located on a high course between the upper and lower Filstal, this hamlet consists only of few farms and an equally renowned inn. In addition to the beauty of the plug, it has significantly influenced the choice of the hiking path. When we arrived at the restaurant at noon and entered it, it was full of rage. Fortunately, we had previously called so that we were assigned our reserved cookies by the host. Nevertheless, the restaurant was occupied until the last place (estimated, the guest room offers about 80 to 90 people, the service brought us the menu after a short time and asked for our drinks request. In my children, the selection of drinks is always set in advance, and in my own country there was no need for more reflection, so we could express them immediately. The menu includes German and Swabian dishes, such as carvings and roasts, in various variations, but also seasonal wild dishes and lamb specialities from their own breeding. From my point of view, the scope and diversity are just right – not a thick manufacturer with a number of pages worth a phone book, but that everyone should find something for their taste. As my children had made our choice, the service came with the drinks so that we could give up our food order at the same time. My son and I decided to have a carving with late zle and mixed salad (9,80 EUR), while my daughter chose a small pork roast with the same supplements (6,50 EUR). After a short time, the soup stood before me. Several grits in a strong, well seasoned meat broth and with fresh cut liquor. My grandfather's favorite word was that the soup has to have a look (pronounced fat eyes). Later our main courts came. The chips (two pieces per serving, as it belongs to a beautiful, even brown crust, no charred spots or burned “inlays” that occur when the fat is not changed enough in time. The flesh juicy, and the late tenderness no spaghetti, which is too thick, but really wide, hand-baked Swabian late tenderness, and with semmelbread. The pork roast from my daughter (I was allowed to taste) was wonderfully soft without falling apart. He had the incomparable taste that a pork roast would take if it swollen slowly and gently during the day, and the next day it was only cooked again. The pork roast is a certain proportion of fat. This was also present, but also only as much as it should be and not anymore. While in the “higher” gastronomy of the pig, the slim fillet finds the way to the menu and the pork roast is like fat or even unhealthy, this restaurant is still aware of it. In particular, green salad, potato salad, yellow beet, herbal and radish salad were used for the mixed salad. Everything made a fresh impression, and the salad sauce should not have been a finished product (if, then a good atmosphere: The Grünenberg corresponds to what is usually expected from a farm: rustic wooden tables and chairs, the walls with rural pictures and the one or other prepared animal from the local fauna. In addition to the guest room, the economy also has a terrace. In beautiful weather it is very quickly occupied during the warmer season, as it offers a beautiful view of the surrounding mountains of the Swabian Alb. Everything is very clean and well maintained, also the sanitary facilities. Conclusion: The Landgasthof Grünenberg is a typical Swabian restaurant offering simple and carefree dishes. However, the quality is excellent and prices at a very pleasant level. These advantages appear not only in our area, but also in our capital, in any case some Stuttgart, Esslinger and Böblinger car signs were represented in the parking lot.

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Autumn time is hiking time! When the leaves become colorful in autumn, the sun no longer burns as merciful as in summer, but still ensures pleasant walking spirits, this magic is especially true for the Swabian Alb with its forested heights. So last Sunday after breakfast I went up with my two children from Filstal to Weiler Grünenberg. Located on a high course between the upper and lower Filstal, this hamlet consists only of few farms and an equally renowned inn. In addition to the beauty of the plug, it has significantly influenced the choice of the hiking path. When we arrived at the restaurant at noon and entered it, it was full of rage. Fortunately, we had previously called so that we were assigned our reserved cookies by the host. Nevertheless, the restaurant was occupied until the last place (estimated, the guest room offers about 80 to 90 people, the service brought us the menu after a short time and asked for our drinks request. In my children, the selection of drinks is always set in advance, and in my own country there was no need for more reflection, so we could express them immediately. The menu includes German and Swabian dishes, such as carvings and roasts, in various variations, but also seasonal wild dishes and lamb specialities from their own breeding. From my point of view, the scope and diversity are just right – not a thick manufacturer with a number of pages worth a phone book, but that everyone should find something for their taste. As my children had made our choice, the service came with the drinks so that we could give up our food order at the same time. My son and I decided to have a carving with late zle and mixed salad (9,80 EUR), while my daughter chose a small pork roast with the same supplements (6,50 EUR). After a short time, the soup stood before me. Several grits in a strong, well seasoned meat broth and with fresh cut liquor. My grandfather's favorite word was that the soup has to have a look (pronounced fat eyes). Later our main courts came. The chips (two pieces per serving, as it belongs to a beautiful, even brown crust, no charred spots or burned “inlays” that occur when the fat is not changed enough in time. The flesh juicy, and the late tenderness no spaghetti, which is too thick, but really wide, hand-baked Swabian late tenderness, and with semmelbread. The pork roast from my daughter (I was allowed to taste) was wonderfully soft without falling apart. He had the incomparable taste that a pork roast would take if it swollen slowly and gently during the day, and the next day it was only cooked again. The pork roast is a certain proportion of fat. This was also present, but also only as much as it should be and not anymore. While in the “higher” gastronomy of the pig, the slim fillet finds the way to the menu and the pork roast is like fat or even unhealthy, this restaurant is still aware of it. In particular, green salad, potato salad, yellow beet, herbal and radish salad were used for the mixed salad. Everything made a fresh impression, and the salad sauce should not have been a finished product (if, then a good atmosphere: The Grünenberg corresponds to what is usually expected from a farm: rustic wooden tables and chairs, the walls with rural pictures and the one or other prepared animal from the local fauna. In addition to the guest room, the economy also has a terrace. In beautiful weather it is very quickly occupied during the warmer season, as it offers a beautiful view of the surrounding mountains of the Swabian Alb. Everything is very clean and well maintained, also the sanitary facilities. Conclusion: The Landgasthof Grünenberg is a typical Swabian restaurant offering simple and carefree dishes. However, the quality is excellent and prices at a very pleasant level. These advantages appear not only in our area, but also in our capital, in any case some Stuttgart, Esslinger and Böblinger car signs were represented in the parking lot.

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very good Swabian kitchen- so not: rustic, as a person writes wrong. such a thing is not an expression in gastronomy. over 40 johr scho ällaweil

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