Sportgaststätte Tsv Hirschaid

On the occasion of the Easter Monday, I went to the sports restaurant of TSV Hirschaid, as here on weekends and holidays, particularly delicious delicacies await a pampered palate. So on this holiday. The selection was great, and for every taste something was on the map. I came to some advanced time for lunch, but it shouldn't have a disadvantage for me. When entering the place, I was greeted by the hostess friendly and accommodating. I had free choice, because the big rush for lunch was already over. At one of the free tables I took place, and immediately my drink request was accepted. The service gave me the menu to choose from, and went to the counter to order my wine choir I ordered. Shortly after, I got this served. I was also asked about my food request. I had decided for the hare nail with blue herb (high German: rabbit lobe with red cabbage) and lumps. This may sound a bit sober at Easter, but I should have made a really good choice. After a reasonable waiting period, I got my ordered food served. I have to say a decent portion. A wild bunny nail of decent size, two potato rags and one serving of blue herb separately. The plate had no longer given the place for this. The meat of the roast was beautifully tender, tastefully pickled, not excessively seasoned and very well prepared. It was easy to detach from the bone and tasted excellent. The claws were a Franconian palate joy, and the blue herb was also well cooked and not boiled. And what would Franken be without sauce? The cream sauce served: simply a taste room! This really rounded off the noble meal. To dessert I was served another Sacher slice at the expense of the house, as a holiday was. I really call that a nice gesture. The place was nice again and the time was correspondingly easterly decorated. For a sports restaurant a really nice ambience. That's where the hostess showed taste again. Without the numerous visible sporting awards that fall into your eye, you really wouldn't feel like a club club. The restaurant is very clean and clean. There are no stained table linen or standing tableware waiting for the removal. The service is really good and friendly here. The price-performance ratio is not to be criticized. A large Frankenweinschorle, 1 2 liters, to 3.50 euros, and the rabbit roast with blue herb, lumps and cream sauce to 9.50 euros leaves envy in other regions of Germany. I enjoy the privilege of living there where other holidays are made. As mentioned at the beginning: food like God in Franken.

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On the occasion of the Easter Monday, I went to the sports restaurant of TSV Hirschaid, as here on weekends and holidays, particularly delicious delicacies await a pampered palate. So on this holiday. The selection was great, and for every taste something was on the map. I came to some advanced time for lunch, but it shouldn't have a disadvantage for me. When entering the place, I was greeted by the hostess friendly and accommodating. I had free choice, because the big rush for lunch was already over. At one of the free tables I took place, and immediately my drink request was accepted. The service gave me the menu to choose from, and went to the counter to order my wine choir I ordered. Shortly after, I got this served. I was also asked about my food request. I had decided for the hare nail with blue herb (high German: rabbit lobe with red cabbage) and lumps. This may sound a bit sober at Easter, but I should have made a really good choice. After a reasonable waiting period, I got my ordered food served. I have to say a decent portion. A wild bunny nail of decent size, two potato rags and one serving of blue herb separately. The plate had no longer given the place for this. The meat of the roast was beautifully tender, tastefully pickled, not excessively seasoned and very well prepared. It was easy to detach from the bone and tasted excellent. The claws were a Franconian palate joy, and the blue herb was also well cooked and not boiled. And what would Franken be without sauce? The cream sauce served: simply a taste room! This really rounded off the noble meal. To dessert I was served another Sacher slice at the expense of the house, as a holiday was. I really call that a nice gesture. The place was nice again and the time was correspondingly easterly decorated. For a sports restaurant a really nice ambience. That's where the hostess showed taste again. Without the numerous visible sporting awards that fall into your eye, you really wouldn't feel like a club club. The restaurant is very clean and clean. There are no stained table linen or standing tableware waiting for the removal. The service is really good and friendly here. The price-performance ratio is not to be criticized. A large Frankenweinschorle, 1 2 liters, to 3.50 euros, and the rabbit roast with blue herb, lumps and cream sauce to 9.50 euros leaves envy in other regions of Germany. I enjoy the privilege of living there where other holidays are made. As mentioned at the beginning: food like God in Franken.

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On the occasion of Easter Monday I went to the sports restaurant of TSV Hirschaid, as here on weekends and holidays, particularly delicious delicacies await a pampered palate. So on this vacation. The selection was great, and for every taste something was on the map. I came to an advanced time for lunch, but it should not have a disadvantage for me. When entering the restaurant, I was greeted by the hostess friendly and accommodating. I had free choice because the big rush for lunch was already over. At one of the free tables I took place, and immediately my drink request was accepted. The service gave me the menu to choose and went to the counter to order my wine choir. Just after that, I served it. I was also asked about my food request. I chose the hare nail with blue herb (high German: rabbit lobe with red cabbage) and lumps. That might sound sober at Easter, but I would have made a really good choice. After a reasonable waiting period, I got my ordered food. I have to say a decent part. A wild rabbit nail of decent size, two potato bags and one serving of blue herbs separated. The record had no more room for it. The meat of the roast was nicely delicate, tastefully picked, not excessively seasoned and very well prepared. It was easy to detach from the bone and tasted excellent. The clubs were a Franconian culinary delight, and the blue herb was also well cooked and not boiled. And what would Franken be without sauce? The cream sauce serves: simply a taste room! This has really rounded off the noble meal. For dessert, I was served at the expense of the house of another Sacher disc, as a holiday was. I really call that a nice gesture. The place was beautiful again and the time was correspondingly east decorated. For a sports restaurant a really nice ambience. There the hostess again showed taste. Without the numerous visible sporting prices that fall into the eye, you would really not feel like a club club. The restaurant is very clean and clean. There are no colored table linen or standing dishes waiting for the distance. The service is really good and friendly here. The price-performance ratio should not be criticised. A large Frankenweinschorle, 1 2 litres, to 3.50 euros, and the rabbit with blue herbs, lumps and cream sauce to 9.50 euros leaves envy in other regions of Germany. I enjoy the privilege of living where other holidays are made. As mentioned at the beginning: food like God in Franken.

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On the occasion of Easter Monday I went to the sports restaurant of TSV Hirschaid, as here on weekends and holidays, particularly delicious delicacies await a pampered palate. So on this vacation. The selection was great, and for every taste something was on the map. I came to an advanced time for lunch, but it should not have a disadvantage for me. When entering the restaurant, I was greeted by the hostess friendly and accommodating. I had free choice because the big rush for lunch was already over. At one of the free tables I took place, and immediately my drink request was accepted. The service gave me the menu to choose and went to the counter to order my wine choir. Just after that, I served it. I was also asked about my food request. I chose the hare nail with blue herb (high German: rabbit lobe with red cabbage) and lumps. That might sound sober at Easter, but I would have made a really good choice. After a reasonable waiting period, I got my ordered food. I have to say a decent part. A wild rabbit nail of decent size, two potato bags and one serving of blue herbs separated. The record had no more room for it. The meat of the roast was nicely delicate, tastefully picked, not excessively seasoned and very well prepared. It was easy to detach from the bone and tasted excellent. The clubs were a Franconian culinary delight, and the blue herb was also well cooked and not boiled. And what would Franken be without sauce? The cream sauce serves: simply a taste room! This has really rounded off the noble meal. For dessert, I was served at the expense of the house of another Sacher disc, as a holiday was. I really call that a nice gesture. The place was beautiful again and the time was correspondingly east decorated. For a sports restaurant a really nice ambience. There the hostess again showed taste. Without the numerous visible sporting prices that fall into the eye, you would really not feel like a club club. The restaurant is very clean and clean. There are no colored table linen or standing dishes waiting for the distance. The service is really good and friendly here. The price-performance ratio should not be criticised. A large Frankenweinschorle, 1 2 litres, to 3.50 euros, and the rabbit with blue herbs, lumps and cream sauce to 9.50 euros leaves envy in other regions of Germany. I enjoy the privilege of living where other holidays are made. As mentioned at the beginning: food like God in Franken.

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On the occasion of Easter Monday I went to the sports restaurant of TSV Hirschaid, as here on weekends and holidays, particularly delicious delicacies await a pampered palate. So on this vacation. The selection was great, and for every taste something was on the map. I came to an advanced time for lunch, but it should not have a disadvantage for me. When entering the restaurant, I was greeted by the hostess friendly and accommodating. I had free choice because the big rush for lunch was already over. At one of the free tables I took place, and immediately my drink request was accepted. The service gave me the menu to choose and went to the counter to order my wine choir. Just after that, I served it. I was also asked about my food request. I chose the hare nail with blue herb (high German: rabbit lobe with red cabbage) and lumps. That might sound sober at Easter, but I would have made a really good choice. After a reasonable waiting period, I got my ordered food. I have to say a decent part. A wild rabbit nail of decent size, two potato bags and one serving of blue herbs separated. The record had no more room for it. The meat of the roast was nicely delicate, tastefully picked, not excessively seasoned and very well prepared. It was easy to detach from the bone and tasted excellent. The clubs were a Franconian culinary delight, and the blue herb was also well cooked and not boiled. And what would Franken be without sauce? The cream sauce serves: simply a taste room! This has really rounded off the noble meal. For dessert, I was served at the expense of the house of another Sacher disc, as a holiday was. I really call that a nice gesture. The place was beautiful again and the time was correspondingly east decorated. For a sports restaurant a really nice ambience. There the hostess again showed taste. Without the numerous visible sporting prices that fall into the eye, you would really not feel like a club club. The restaurant is very clean and clean. There are no colored table linen or standing dishes waiting for the distance. The service is really good and friendly here. The price-performance ratio should not be criticised. A large Frankenweinschorle, 1 2 litres, to 3.50 euros, and the rabbit with blue herbs, lumps and cream sauce to 9.50 euros leaves envy in other regions of Germany. I enjoy the privilege of living where other holidays are made. As mentioned at the beginning: food like God in Franken.

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