Adler Stube - Piatti

"We meet with our French friends once a year on halfway, i.e. once Black Forest, once Alsace. This year we were on, so Black Forest. Finding a nice hotel with 15 20 rooms is not always quite easy, but we did it: Adler Stuben in Münstertal, 3/4 October. Madamme and I did not let us take a day earlier, as in the morning of 3 October in Münstertal the Almabtrieb (the cows will be eaten by the alpine pastures into the winter quarters) should take place, which we did not want to miss. The attentive reader of my recite finds at the latest: it deviates from the usual cliché, which is due to the extraordinary situation. 1st day Arrival at 17:00. There's plenty of parking, a plus for the ambience. At the reception a very friendly lady in the outfit of the beginnings of the green alternative movement of the 70s and also to settle in about there, fights with her PC to release our room number. It finally succeeds her and she accompanies us to our beautiful, spacious room. We'll ask for a table to be booked for dinner and we'll be inside. PLV room 5 We will appear at the restaurant for dinner at about 19:30. A table is not reserved, but one is still free that is offered to us by the boss (72) behind the counter. Alternatively, a lot of space in the actual restaurant. We decide for the guest room, there are at least a few people: on the left at the table a (he) pair, obliquely opposite a table with people inefinable, obviously Eastern European country team and on the right a table with buddies of the reputable kind, men of medium age with heavy BMW motorcycles, who kept the Lord permanently in Trab at the tap. Remembering this, we stayed back with our beverage order and only made us lastingly merciful after having ignored us for at least 10 minutes. But it went round. I order a wheat from the barrel and Madame, how could it be different, Radler alcohol-free. Wheat from the barrel was clear, but Radler alcohol-free, no one had ordered it before. I have to go to the cellar and see if we have alcohol-free. They had (even Tannenzäpfle 0.33l), which was composed with a lemon limo in a 0.5l wheat glass to a sorry cyclist. The question about the menu was answered with an incomprehensible hum. All right. After I had emptied my first wheat and still there was no map, I turned to the lady described at the beginning, who probably also had the sovereignty over the kitchen tract, with the same request. Same reaction. After another demand, now it was far after 20:00: we don't have a card at the moment, but I can tell them what there is. And she counted. After the fourth court, I interrupted the finding that I could not notice everything so quickly. There is a card, but only handwritten, because I had no time to type and print it into the PC, the lady noticed and returned with a handwritten DIN A 4 sheet. Here, besides the well-known carving, there were four or five other dishes that could be brought under the heading regional home cooking. The lady also stressed that only regional products would offer regional dishes by type of house. All right, we decided for the wild herb soup, the Swabian brunette and pike with potatoes and spinach for Madame. How would Schubeck say: Bad is net. So it was also: not bad but last home cooking without special touch. Espresso and cherry rounded off the menu and the boss recommended a local herbal brandy, from which there was still plenty of supplement at the expense of the house after the first order. Saturated and now good mood we were looking for our room, not without concerns, how the next day would be with our French friends under these circumstances. 2nd day On the way to breakfast we took the locality a little closer in sight: decoration, where the eye reaches. Above all, various household utensils and children's toys, in the main thing fabric animals of any size and breed, mainly teddy bears. Bad tongues would say: the whole bud is full of Kitsch. Breakfast was pleasantly surprised: fresh rolls, cheese, sausage, eggs. The whole program to the cerials, of course referred to as hamster food. In addition, the boss ran permanently with a pan, fresh scrambled eggs offering through the breakfast room and had an eye on the entire buffet, which was permanently refilled. Also the coffee, always freshly served in thermospots, was very good. Gradually, the participants of our German Franconian meeting trudged and we were able to go over to the daily programme, which should not be mentioned in more detail here. At 7:00 p.m., everyone found themselves to the evening diner in the Restuarant and here some reservations were cleared. First surprise: Chef, Chef and the entire service team gathered in the restaurant, greeted us and the boss gave a brief break over the history of the building, which dates in parts even before the Thirty Years War. It was learned that the owners, the husbands Peter and Marta Bert, have managed this house for three years as a hotel restaurant and have realized a living space. This also explains the somewhat casual management. The spouses are not primarily in favour of profit, but want to realize their idea of a regional hotel with good-bourgeois, regional cuisine. In addition, the Black Forest House of 1902, which is preserved in the original state and in which a family lived for three months under the conditions of 1902, was also documented by the SWR in a regional show. Now for dinner and the second surprise: outside our order, wild herbs soup, goulash, red cabbage, potato dumplings and late zle plus a dessert (a relatively simple menue, which was also chosen taking into account the purses of the various participants) came from the house as amuse gueule a black forest plate with ham forests, cheese, butter, onion, cucumbers and a small salad squeeze. Three portions of it, and I could have forgot the rest of the menu! This was also tasty home cooking, also with the Schubeckzitat. Dessert was a beaker with natural yoghurt with a mix of forest berry on top, also referred to as smoothie. Very delicious and not too sweet. The drinks gave it au choix. By default, besides water, red and white wine of the house, the Swabian must also stood on the table. Overall, the bids were more than satisfied, including the PLV: € 16,50 ex beverages, which were carried by the association. The chiefs, besides a relative and a Schti from the Lille area, who, besides his mother tongue, met our guests, also spoke Swabian and so, not least through his humorous inserts, contributed to general serenity. So the evening went to the morning of the next day, about 2:00. Day 3 Before starting home or on-going after breakfast, quality as already described, a plenum was due in which the future activities were discussed. This took place in a kind of lounge, which had to be freed only from the above described getier in order to create enough seats. Conclusion The Adler Stuben are not an everyday restaurant. If you can arrange yourself with the necessary home cooking and the ambience that is needed for some of them, you will surely be right here. But if you want to eat properly, you'll be better off elsewhere. The hotel with its spacious rooms is unquestionably beautiful and inexpensive. And not to forget the cordiality of the hosts!"