Failenschmid Hirsch Gächingen

"Wednesday's rest day weekdays: warm eating from 11:30 14:00 a.m. and 17:00 21:00 a.m. Sunday and celebration: warm eating from 11:30 a.m. and 17:00 a.m. from 14:00 a.m. to 17:00 a.m. small menu with warm vesper until 5 December 2012 our visit to tubingen was then at a point we missed. here to this hospitable, I wanted. I have to make a taste of the traveling woman and enrich them with culture or beautiful landscapes. she had no jack at all, especially as it had to be between 11:30 and 14 o'clock. I had already studied in detail in berlin web page so fixed that I had chosen on Thursday after the rest of the day due to fresh mais bags. about two halves we have a parking lot in front of the house, the gasthof seemed to be visited well. a short view in the shop and in the restaurant. the whole hospital was probably occupied until the last place and I came in panic. only half an hour in the midday period and no space for the berliners. a nice little waitress in the pretty dirndl had a good heart and found in the room two free places, on a small 4s table. the room was occupied with profitable people who were almost ready with their eating and loudly communicated, with an affenheat, no air in the room. the wife would never have been there if she hadn't noticed my panic look. I wanted to eat there and hide everything else. thank you, my dear for the understanding. it would have almost collapsed and only after a bowl of apples something had come into force. it was tight, it was brightly loud, I sweated wet, but we had the menu in the hands. what a happiness. I then had the brain soup and the sour kidneys, both were excellent, and the gattin was thrilled by a terrine with mais pockets, of which I could naturally taste. they were great, our table neighbors let us ask that they would eat every Thursday, from far to the mais bags, in these hoards. on Thursday everything would always be fresh. the combination of meat and gastronomy has been the optimum since ancient times. all parts of the slaughtered animals are used and I enjoyed it. at a point at the beginning, the busload continued and it became quite pleasantly quiet and beautiful, with the Swabian burrowed at the table. amazing, with which rest and serenity the fleets have handled all this. profis like the kitchen, while friendly and attentive. I envy the example of the bodice around this culinary culture. I was really happy and then relaxed, although a little more alcohol would have made the whole even more round. but you can't have everything, and I can't dare drink and drive in the mountain. the car doesn't find it alone. I don't know what it costs anymore, but I think it was pretty cheap, it was worth it and it was worth every euro. Who will never make me sweet."