"For our first evening I had chosen two favorites for dinner before, but after a short call I saw myself sitting at the Moselle with a “to go pizza”, but it should be different. Quickly still looked in gastroguide, and at once some light came into the dark paved .... We drove our flitzer along the Mosel, destination was the castle road, and the ride led us in very narrow and costly acting streets until we finally could park a little off our car to an old wall from the 17th century. Our plan was simple. At every restaurant, wonder if there is something to feed for us hungry girls at the late hour, just before 19:30. And behold, in the third place, in the Alt Bernkastel, we immediately showed a beautiful place right in a cozy corner with a view behind the counter and into the open restaurant. The flinke and sympathetic service recommended us directly the soup of the day, a broccoli soup (bähh, also called winter flower cauliflower, we then rather looked into the map. They read very well. As a thirst quencher then, also on new German: Aperitif, there was a freshly tapped yeast beer. Of course, I had already informed myself about the “Alt Bernkastel” food offer in advance. One of my favorite guides spontaneously recommended me to the Winzersteak, which they would get very good here. In addition to the wine steak from the organic pig, the pig carvings should not be despised. In three (Pfeffer, Wiener Art and Bert different versions they were also represented in the map. In addition to Pommes Frites, Bratkartoffeln and Band Nudeln, Scholes completed the supplements. Scholes, the Bernkasteler Ur dish, also to have as “Stand Alone” dish My better half asked again about the app and the recommendations, I called her the known dishes. She said, “she’d really like it now” Oh, nice, then I can decide for the Bert in the Schnitzelpanade, or otherwise. Oh, we got it in our country. Still, I wasn't sure. Should I take the carving, or rather the carving? In the end it should be the carving, in between I had used my phone joker, but when I called Harry Spiderman Hirsch, he had no net. “Our beef and pork offered has grown up in Rheinland Pfalz and slaughtered and disassembled by our butcher Sopp from Mülheim. Our trouts are taken from the Himmerod monastery fishing from the Eifel. We offer you a fresh kitchen and complement our offer with excellent wine from our family winery Kilburg from Brauneberg.” Regional products, I really appreciate that. No unnecessarily long delivery routes, regional products mixed with a well-founded kitchen know-how, which has already been seen as a woman fruit served several dishes from the kitchen at the tables. The boss was very well supported by Mrs. Krammes, who was very familiar to me at first and second glance. In the course of the evening, it turned out that, thanks to my review, Mrs Krammes was given a pack of Merci at a veritable portal called Rest.... After 8 years I recognized them again, in between 1,200 1500 other restaurant visits. As an appetizer we both ordered a small vitamin bowl, supplemental salad unfortunately not in a mouth-skinned cut quasi the supplemental salad (3,90 before). He tasted my wife very well, I found him so la la . What I do not like (what the cook does not know, of course, but now already: if the salad or the ingredients for the salad is not cut properly. I am usually too lazy to take the knife and then usually trust the finger or knife finish on the salad bar that all of this has been done in the kitchen. Here the garden mustaches were unfortunately in the original size, barely 20 cm. And it's just a stupid feeling when you swallow, swallow again, you think Frauke's down, but on the tongue is still half an Advent wreath. There is still potential for improvement here. Otherwise well made bourgeois, was fine. Before the beer we were given a little greeting from the kitchen, I think it was a fresh cheese with gray bread, was nice. After a pleasant break my Bert finally came. Our main foods were served at the same time, and Mrs. Krammes has repeatedly asked if everything is okay. You can see the learned hotel expert : . Unobtrusive, yet attentive, she acted all night to our fullest satisfaction. Before me, Bert, Schnitzel with Bert, baked berry and bath potatoes in several slices, on top, on a very handmade pork carving. The meat juicy, but the cook would have liked to salt the meat a bit more. All poor in salt, unfortunately, the roast potatoes, after the supper we still had a nice composition and of course it came back to the language “there are a lot of old guests coming from us, so we did not have it with salt, often we had to cook the food again,” it is clear, but quite honestly, salt and pepper make up our German cuisine. In addition, the guest is always right to wish from the owner that he shows understanding without agreeing to the objection. But justifications for mistakes in the kitchen and such things are simply wrong. Well, after the last blood check, my pediatrician said, “in her place, they don’t need to buy a long-range plate anymore.” back to dinner. My wife was so enthusiastic about Steak that she liked the salt of poor roast potatoes. Winzersteak, with champignons, onions and bath potatoes (in water bathed, but also meant that here the salt in the kitchen probably went out. My meat as well, so that of course we ordered something sweet. Quasi the happy ending it should be the dessert surprise Alt Bernkastel Dessert variation “Variation Alt Bernkastel for sporting 8,50. On it was to find a warm chocolate with liquid core (very good, cream Brulee (very good, Amarena ice cream (good and a cooked cherry jam). A beautiful conclusion of a wonderful evening, with little depths, but a lot of heights. A small note: Ms. Fruit had a little talk with us at the end, addressing the already somewhat ambitious prices for the carving with supplement for 13.50 (without salad she said she had a number of intermediaries for her products, which of course would like to earn something. However, this bit is biting with the information in the map: Meat comes directly from the butcher to the restaurant of the old Bernkastel, so the statement is a bit of my conclusion: nevertheless, also because of the service lady JK, the juicy wine steak and the very tasty carving with overcrowded Bert and berry a recommendation!"
