Regional handicrafts

Our cuisine

With our kitchen we feel anchored deeply into the region . But as we see the craft undertakes . And it is that we take seriously. So all our meals are prepared from fresh ingredients , being completely without the use of flavor enhancers , broth powder etc. . Our services range from simple snacks on vegetarian dishes , German roast and pan dishes to French-inspired , modern and Mediterranean cuisine. In the afternoon we spoil you with home-made cakes and pies .

 

We are especially proud on our real Bohemian potato dumplings ( of course, from freshly grated potatoes ) and our freshly caught trout from our own ponds (all year) and Oberpfälzer Karpfen (about mid-September to the end of April) . For these efforts to regional fish kitchen we were awarded in 2002 by the government of Upper Palatinate .

 

 

Another long-standing tradition in our family is hunting so that we can offer venison from our own hunting ground since the founding of our company .

 

 

 

Michael Vierling                       with staff
Küchenmeister
Staatlich geprüfter Gastronom


Our opening times in the restaurant

tuesday to saturday
7:00 until 22:30

 

warm kitchen

 11:30 - 14:00 Uhr
and 18:00 - 21:00 Uhr

 

sunday and monday is closed

on monday only for overnight visitors:
 18:00 until 20:00 open

An excerpt from our menu


 

Leaf salad with in herb butter roasted Black Tiger king prawns


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Liver dumpling soup

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Trout meuniere , roasted with butter in the pan

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Homemade gnocchi with tomato sauce and salad

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Loup de mer

melted tomatoes                     homemade noodles

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Saddle of lamb with herb crust      Ratatouille and potato gratin

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Irish Stew

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filleted carp, blue or baked (saisonal)

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Escalope with ham and cheese

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Roastbeef from Roten Höhenvieh (local breed)

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Kaiserschmarrn with cold applesauce

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These are only examples of our daily changing menu.