"Olaf Diekmann took over the local inn to the eagle in spring 2015, which was previously Italian. In the runway we had heard from the new host of the Gasthof, a club colleague also reported me positively. My wife and I went to Mannheim Seckenheim in the morning, the neighboring town of Ilvesheim. It was suggested that we should look past the eagle at noon, the place was very well visited shortly after 13:00, but still a beautiful wooden table was free, perfect for us: Ilvese from the nearly 9000 inhabitants is a beautiful village in the Rhine Neckar. In summer we like to cycle. Ilvesheimer Schloss is the only such institution in Baden Württemberg with the state school for blind and visually handicapped persons with school management. Ilvesheim lies north of a large, natural loop of the Neckar in the Oberrheingraben in the Rhine Neckar metropolitan region. The largest part of the building is located on an island built in the 1920s, when the Neckar Canal was built in the north, Ilvese is therefore also called an island village (represented by the Neckar). Espresso 2016 is the first (clear, the restaurant was opened in April 2015) with a recommendation for regional cuisine. When you enter, go through a court entrance, which is quite set in scene, on the right side is a table with the offered lunch table that reads excellent. They also apply on the successful homepage for the lunch table as well as that of a local butcher. The meat has a proof of origin and is subject to strict quality control. If you want to go to the restaurant, you can go through a dark wooden door with glass (as I always like, in the guest awaits a modern ambience. The walls in deep green lacquered, much dark wood, right behind the counter/bar. It is Christmas time, hanging on the window branches of fir trees, on which large colored balls are attached, also my wife likes that, she doesn't like it when everything is too colorful, but here it is all very well tuned. The guest feels really warm. It takes a short moment when the black-drawn waiter greets us sympatheticly. He shows us the free table and asks if that's right. Throughout the time we are impressed by the waiter, he does not change, speaks with little dialect, friendly, occasionally a funny spell. It is also asked during the meal, our dishes are briefly explained. Excellent! We get the tickets for food and drinks, besides the lunch table alternative also the normal card has its validity. Prices are fair and reasonable. The card reads well, as an appetizer there are zb Bouillabaisse of fine fish with saffron and vegetable strips served with garlic baguette (8,20 € or a spit of fried black tiger shrimps on Mango Papaya Chutney and Rake for 11,20 €, at the main dishes I laughed fried liver dumplings with melted onions and rugged on potato slices. My wife would rather take the Panten Schnitzel from the country with roast potatoes and salad €10.80, but we decide for the offered lunch table, the pasta sounded simply too tempting for my wife. As an appetizer she chooses the small salad, with me it should be the onion soup with the bread cubes. Both appetizers cost 2 euros. When the main course then the penne for my wife, I decided to drink the Cordon Blue with potatoes (each 6.50 . it should be with me a Paulan yeast beer, faithful to the motto, I only drink yeast beers on days that end on g and birthday at g ; the small salad consisted of green leaf saats with Balsamico Vinaigrette, I have tasted it excellent. Excellent also my onion soup, excellent cost, light acidity, neat onion taste. Perfect! In the neighboring table Cordon Blue was also ordered at the older couple, the man praised the meat and preparation in highest tones. We were curious how little children were on the main course. The waiter then brought the two preheated (almost hot plates) and said a little more about how the dishes were prepared. My wife's pennies were!! Penne in a kind of curry foam with roasted Zuchini`s, the penne beautiful bite resistant, extremely well salted. Here you had to knock (woman nothing, absolutely inspiring. My Cordon Blue was not just a visual eye-catcher. The panade easily detached from the juicy pork. The filling neat, but not that you only taste ham and cheese, but filled so that you taste the pig in your mouth wonderfully, suitable for the cheese and the support sink. The Cordon Blue prepared to the point juicy, the potatoes baked in butter, even these had clean salt water from the portion absolutely sufficient for a lunch table. A greeting from the kitchen was served to drink, a homemade cream cheese, and there was oven warm bread. Conclusion: Full garnet renate!!! We're coming back!"
