"At last it was ready. Due to the profession in Düsseldorf, after a busy day, I should finally get to know one of the much-loved brewhouses. And then that with the probably oldest brewing tradition. Since 1838, this has been the case. If you walk along the east road, you will find yourself in a rather non-speaking street. I only knew, where the lights burn in a welcoming way, it should go. In front of the restaurant some men and women in standing tables that defy the wet cold weather and enjoy the fresh air in a glass of old. they are miserable. And now we entered, a horde of about 20 adventure-hungry ladies and gentlemen. And we entered another world. Suddenly we had a very pleasant atmosphere, loud, funny, bustling, mixed with the smell of good home cooking and beer. At first I tried to get an overview. Satisfied guests, hastening waiters, at the treses in the entrance area an awkward lady, obviously in the process of preparing hackbreads at the record pace and still smile at the guest. Man, saw the tasty from the rolls. Back to overview: there are the Gertrudenstübchen, the fireplace room, the brewer's room, the swivel hall, the Düsseldorfer Stube, the corners, the garden.... But it doesn't matter, you want a place and they're almost all occupied. And you sit comfortably everywhere, on rustic chairs, looking at great, the spirit of the 19th time. The following murals, admired the great wooden ceilings... The map is fine and clear, everything sounds deculent, as you need it after a day in the field, or just a day after spiritual training. Beer selection is clear. Schumacher Alt or 1838. However, this has the great advantage that a new glass is always in front of the guest. But now for dinner. Some opted for the haxe but really very powerful, but just looks delicious and cherry. It smells great too. So nice, she comes with skewed eating tools. And I couldn't cost it, and the crunchy crust would have so irritated me. Enjoyment can be so easy. Fresh onions. Great. Then there was the gpurmet plate, a selection of different sausages with potato stamp and sour wort the logical consequence. Here also fresh products, but also something for the great appetite. However, gives a super overview of the various possibilities of sausage preparation, to tasty blood sausage. And in the conversation you come with everyone. If you don't take care, you get drunk as a new glass is constantly brought. But the initiates knew advice. If it doesn't work, put a beer lid on the glass. So a clear recommendation for Düsseldorf, not for the nice dinner, but for original cosiness, to get to know food with friends and new friends."
Nordrhein-Westfalen
