Buhlbacher Forellenzucht

"Summary : A restaurant that is worth the drive there but make sure you arrive early because they close at The restaurant has it's own trout farm and everything is freshly prepared with local ingredients. Their food is pretty German but in a more...refined and has some a few European touches. ___________________________________________________________________ While I was procrastinating on the Internet and Social Media one day I came across a post on a blog about Baiersbronn in Black Forest. It got my attention because I would cross through the Black Forest a couple of months later with a friend. In the post the author described her experience going through the area and made suggestions about hiking, dining and accommodation. We would only be passing through by car and our style is not that so much of Michelin-star dining, but the few lines about this restaurant, Forellenhof Buhlbach got my attention second time. A restaurant with its own trout farm and serving local food. It was suggested by the author as the alternative for people who cannot afford a Michelin restaurant in the area. I did a bit of research my self for the restaurant and it it indeed seem to be quite a gem hidden in the curvy roads of the Black Forest. We agreed with my friend that on our way up from Lake Konstanz to the Palatinate we would make a stop for a late lunch. And so we did. We arrived there at on a sunny and warm day in late July Well the indoor dining area was empty given the weather but the outdoor one, a terrace with a view, was quite full. We managed to found a corner table overlooking the mountains and the trout farm. Since the restaurant is pretty new (established in everything was in excellent condition. Very nice touch in my opinion the hanging flower pots on the railings and the small ceramic pot with flowers on each table. We were served pretty immediately and the waitress offered to speak in English but we stayed with German since we both speak the language. As always in Germany, we ordered our drinks when the waitress brought the menu cards. I really loved the dresses of the female stuff. A white traditional shirt with short-puffed sleeves and a red with white and green details long dress with a low-cut neckline. My tea chamomile arrived in a very nice white and blue mug with matching plate. The tables are wooden and there is no table cloth, but to be honest I do not think one is needed. Exceptional touch is the thick white paper towels with a blue border design to match the dishware and coffee ware. In addition the cutlery was engraved with the initials of the restaurant. It is these small details to make the difference. The menu is normal sized and came in an size. There was also a card in a wooden frame on the table with the summer dishes Given that the restaurant has its own trout farm many of the dishes were fishy and had a main ingredient the trout. Unfortunately we were only two and not the biggest of eaters so we limited ourselves in three dishes to share. Since I also do not eat meat protein we agreed on trout tartar fish soup, and trout flammkuche. After ordering we both needed to use the Toilets, given our long drive since the morning. They are located in the basement, easy to find. They are clean and very bright. I always appreciate clean and tidy toilets in restaurants. So back to the terrace. First to arrive was the basket with bread. They make their own bread, a moist brown bread that comes warm and is very tasty. Along with it came the fish tartat. In the menu is described as Tatar vom geräucherten Forellenfilet mit marinierter Gurke, Kräuterschmandund und Forellenhof-Brot meaning smoked trout with marinated cucumber and sour cream with herbs, and their own bread. And that was exactly what it was. Nicely presented in a big white plate. In the bottom the marinated cucumber (typical German side or salad) and on top the the smoked trout in sour cream. Finished with some trout eggs on the sides and some more of the aromatic sour cream. It was not the expected light aw fish tatar, but more a cold appetizer still full of taste. The smoked taste was well balanced by the sourness of the cream. The trout eggs were very tasty having this little crunch. My only comment would be that the marinated cucumbers were less oily and there was a bit more acidity in the dish. Once finished the waitress came to take the plate. And here is my only negative comment about the whole dining experience. We would share all the dishes so the tatar was placed in the middle. When the waiter came to take the plate we had to take our forks and knifes that were resting on the sides of the plate and place them on the table until the mains would arrive. It would be much nicer, also for reasons of blending tastes, that they would take our cutlery with the plate and bring new ones for the next dish. Just as a personal preference and suggestion for the future. So our mains were the trout flammkuche and the fish soup. The flamkuche is described in the menu as Knusprige Flammkuchen mit Räucherforelle, Meerrettichcrème und roten Zwiebeln crispy flammkuche with smoked trout, horsersadish cream and red onions. It was a big one! Flammkuche is a typical dish in northeast France and south Germany, composed of bread dough rolled out very thinly in the shape of a rectangle or circle, which has various toppings. Ours was rectangular and it was served on the peel (aka pizza shovel) already cut in about pieces. Although one would think that the smoked trout gets too dry once placed on top of a flammkuche, it actualy was pretty moist. The dough was a bit crispy in the edges but quite soft in the covered area. The horseradish cream had a great balance of sour and strong taste with the smoked flakes of trout. And the thinly sliced red onions were round it all very nice. Unfortunately we did not manage to finish the dish although so tasty. The soup was probably my favorite dish, both in taste but also in presentation and the way it was served. In the menu it is described as Buhlbacher Fischeintopf mit Saibling sfilet, Forellenklößchen und Maultäschle von der Lachsforelle und feinem Gemüse It translates to Buhlbacher fish stew with char fillet, trout dumplings and Maultäschle of salmon trout and vegetables . Maultäschle is a traditional German dish in the Swabian region. It consists of an outer-layer of pasta dough which encloses a filling, traditionally minced meat with herbs. But this time the Maultäschle were filled with salmon trout. The dish was a fish-lover's favorite. Everything were in a light aromatic broth. The fillets of char were moist and a little pink in the middle. The vegetables, mainly carrots and celery, were crunchy. The trout dumplings were nice small balls of a little bit gooye and full of the trout flavor. And the Maultäschle were rolled and boiled exceptionally. No hard dough around and the ratio of filling and pasta was great. A very tasty dish even in a hot day! But there was one more thing that made this soup my favorite dish. The way it was served. The waitress brought us two hot bowl dishes. Then she brought a cast iron pot with the lid on and a serving spoon. Along came a plate with a serving paper on. She opened the lid in front of us placed on the extra plate and we were ready to serve ourselves. I found that such a well thought serving idea and it looks so nice and appetizing! Exceptional. Not a drop left! That was for out late lunch. Great boost to continue the way to the Palatinate. We asked for the bill and that was a very pleasant surprise as well. For these three dishes, three beers and a chamomile we payed a bit less than I think this is a very moderately priced restaurant. Area and the surroundings were beautiful, food tasty and refined, service was polite and professional. Excellent choice! I would suggest any traveler happening to be close to Baiersbronn to make a small deviation of his or her route and stop for a lunch in Forellenhof Buhlbach. But please have in mind that the restaurant closes at sharp, and since that's Germany they are serious about it!"