Reussenstein - Böblingen

We were discovered by the Slow Food Guide 2014, for a long time at Reussenstein Restaurant. We had reserved and were sent to the cellar by a nice gentleman. The first table at the bottom right he said and we went down the steep stairs. There we sat in the treasury so called the entrance, next to the entrance to the men's toilet, and passage to the cooking class kitchen, in which also some gentlemen were sitting. A DVD in the TV on the wall, flickered the fire of a fireplace. We were wondering if we were discovered there among others, it was super friendly. A younger, blonde woman in service, we realized little later than the nice woman who was in service at the Römerhof in Herrenberg Gültstein. It was a good idea that we had realized that. Also a nice gentleman in the service, fulfilled everything for satisfaction. Other very young brunette ladies, were reluctant, rather mouthful and more in the shadow of the two others. The place was full to almost the last place we thought. On the wall some framed documents hung by Timo Bökle and a few older pictures of him, with some cook sizes, such as Vincent Klink or Harald Wohlfahrt, Heinz Winkler and so on. Maybe his role models from earlier times, but he doesn't need them anymore, he can do everything super well, in his style anyway, and he's 100 Swabian. Operation Super nice, athmosphere-creating, younger blonde lady I think Birgit is her name with first name, last name I don't know anymore but on the billing roll below Friendly nice gentleman, two brunettes, young ladies rather still in training maybe who dropped off something. Otherwise it would be 5 points with star for Birgit and 4.5 for the nice Lord. The food We have eaten as an appetizer, potato soup twice vegatarically and the others with sausage inlay. The potato soup was very thick, tastefully seasoned and well crimped. Flädlesuppen for foreigners : Pancake cut as a bottle and used as soup insert was well seasoned but not too sharp, also our children like this soup very much.... Super, as the soup plates also came to the table warm at the table and soup bowls and tipped in front of our eyes into the plates were really great. There are plenty of dishes, but that has something, Mr Bökle.... As the main food there were for Grandma Saure kidneys with diced frying potatoes, both she praised very much. In order to eat such interiors, we need, as I mean, trust in the kitchen and those we had and were not disappointed. Thanks for that, dear kitchen team. We continued to have färsa rust roasts very good suspended beef meat also impressive the description of origin of the animal, well prepared, not completely fried, but exactly right because medium ordered to fried so it was wanted super on the point. A daughter had the gudgeon as a breast and was also very happy with it because well seasoned and super delicate meat also described with origin in the map, carrots and vegetables carrots and carrots and carrots correctly selected.Hat her very well tasted, was not too soft and yet well cooked. The second daughter had cheeked veal pralines with lukewarm roast potato salad. Very good combination, as I personally convinced myself : . Otherwise there were for a person the beetles that were not on the map but were not a problem for the kitchen staff. Very flexible super good in taste, thanks to good cheese that was used. I had three Swabian specialties as a dish. These were wrapped 1x mouthbags not only looked good, but tasted to me, especially because of little stain and a lot of noodle; Secondly, there were lenses from the Swabian Alb with Spätzle and peasant sausage was good, but I would rather have a string sausage instead of peasant sausage desired no matter the defiant, smoked sausage super good. It is a disadvantage from my point of view that the whole dish tastes for intensive peasant sausage because this sausage completely covers everything else in the plate. And the third: small heifers rust roast with onion and late zle. As with the above large main dish brought only in small portion. Top how this dish is served on a stainless steel carrier with three plates, standing one above the other. A real eye-catcher and hit. The guest simply takes the plates out of the carrier, i.e. the row according to recommendation from the service, first to take out the muzzle pocket and introduces the individual plate to himself, on his deck. I haven't seen a good idea. Dessert was a pear oven slipper with vanilla ice cream made by the peasant. The ice vanilla hasn't tasted so much to me because very sweet. However, as we had other types of ice at the table, which I was allowed to try, I quickly realized that this was either the vanilla, or that this type of sugar was slipped out. But that was the peasant it was told us by the service that this is a peasant, these ice creams are not a joke.... He has the corresponding ice machines. The Jürgen Ellwanger Riesling dry was suitable for soup and for the threesome Swabian dishes. With him Jürgen Ellwanger you don't make anything wrong, so far I only had great whites and reds drunk in the dry area. All very good is also one of the many top Wengerter Winzers from Württemberg. The espresso of Hochland ? was Swabian thin but therefore, of course not ideal, for our Italian esspresso palate.... If there's a change here, a non-Swedish coffee, that would be an enrichment for us. Perhaps even, with the previous machine, much more taste is possible due to a bean change. Varieties like Illy, Lu Cafe, Dannesi, or something, would help. The 100 swabs : All in all really great performance, dear Timo Böckle team we liked it very well and totally tasted even our but very well-trained **** was allowed to be with it and fits super under the wide table. Thanks for so much before all! Culinary and tangible kindness in Böblingen. We'll be back. From my point of view, this restaurant also lives from its excellent price performance ratio. The high quality raw materials used in foods are well thought out and regionally related. Provenance is also the focus and not the fast coal . Congratulations on this way, dear Reussenstein team. Very exemplary as we find. The ambience good, we sat in the cellar treasury but also there it was nice. Wide table giving place on the table. Decorative Christmas tea lights bowl unfortunately are two of the four tea lights quickly outgoing but was not due to the quality of tea lights because they were burned out harm not exchanged by the service. It was a cold November evening by fire on television good feeling of wellbeing in combination with the heat of the radiator. Wine Treasury is interestingly equipped and visible decoration in one. The toilets rush of men, disturbs something if you were sitting there would certainly be different to solve at this otherwise beautiful place. Fabric napkins in napkin technique trapped bravo and also with welcome sticks super better it is hardly possible. One side of the bank row is somewhat uncomfortable with the time, because without a back rest, although modern and also seen in many households, I would think that again the guest, if not just 25 years old, wants to get back home on the couch more quickly: just like me... Cleanliness Very clean impression in the place, like at the table. Women's toilet well equipped and very clean, despite full place. Gentlemen were not used.

We were discovered by the Slow Food Guide 2014, for a long time at Reussenstein Restaurant. We had reserved and were sent to the cellar by a nice gentleman. The first table at the bottom right he said and we went down the steep stairs. There we sat in the treasury so called the entrance, next to the entrance to the men's toilet, and passage to the cooking class kitchen, in which also some gentlemen were sitting. A DVD in the TV on the wall, flickered the fire of a fireplace. We were wondering if we were discovered there among others, it was super friendly. A younger, blonde woman in service, we realized little later than the nice woman who was in service at the Römerhof in Herrenberg Gültstein. It was a good idea that we had realized that. Also a nice gentleman in the service, fulfilled everything for satisfaction. Other very young brunette ladies, were reluctant, rather mouthful and more in the shadow of the two others. The place was full to almost the last place we thought. On the wall some framed documents hung by Timo Bökle and a few older pictures of him, with some cook sizes, such as Vincent Klink or Harald Wohlfahrt, Heinz Winkler and so on. Maybe his role models from earlier times, but he doesn't need them anymore, he can do everything super well, in his style anyway, and he's 100 Swabian. Operation Super nice, athmosphere-creating, younger blonde lady I think Birgit is her name with first name, last name I don't know anymore but on the billing roll below Friendly nice gentleman, two brunettes, young ladies rather still in training maybe who dropped off something. Otherwise it would be 5 points with star for Birgit and 4.5 for the nice Lord. The food We have eaten as an appetizer, potato soup twice vegatarically and the others with sausage inlay. The potato soup was very thick, tastefully seasoned and well crimped. Flädlesuppen for foreigners : Pancake cut as a bottle and used as soup insert was well seasoned but not too sharp, also our children like this soup very much.... Super, as the soup plates also came to the table warm at the table and soup bowls and tipped in front of our eyes into the plates were really great. There are plenty of dishes, but that has something, Mr Bökle.... As the main food there were for Grandma Saure kidneys with diced frying potatoes, both she praised very much. In order to eat such interiors, we need, as I mean, trust in the kitchen and those we had and were not disappointed. Thanks for that, dear kitchen team. We continued to have färsa rust roasts very good suspended beef meat also impressive the description of origin of the animal, well prepared, not completely fried, but exactly right because medium ordered to fried so it was wanted super on the point. A daughter had the gudgeon as a breast and was also very happy with it because well seasoned and super delicate meat also described with origin in the map, carrots and vegetables carrots and carrots and carrots correctly selected.Hat her very well tasted, was not too soft and yet well cooked. The second daughter had cheeked veal pralines with lukewarm roast potato salad. Very good combination, as I personally convinced myself : . Otherwise there were for a person the beetles that were not on the map but were not a problem for the kitchen staff. Very flexible super good in taste, thanks to good cheese that was used. I had three Swabian specialties as a dish. These were wrapped 1x mouthbags not only looked good, but tasted to me, especially because of little stain and a lot of noodle; Secondly, there were lenses from the Swabian Alb with Spätzle and peasant sausage was good, but I would rather have a string sausage instead of peasant sausage desired no matter the defiant, smoked sausage super good. It is a disadvantage from my point of view that the whole dish tastes for intensive peasant sausage because this sausage completely covers everything else in the plate. And the third: small heifers rust roast with onion and late zle. As with the above large main dish brought only in small portion. Top how this dish is served on a stainless steel carrier with three plates, standing one above the other. A real eye-catcher and hit. The guest simply takes the plates out of the carrier, i.e. the row according to recommendation from the service, first to take out the muzzle pocket and introduces the individual plate to himself, on his deck. I haven't seen a good idea. Dessert was a pear oven slipper with vanilla ice cream made by the peasant. The ice vanilla hasn't tasted so much to me because very sweet. However, as we had other types of ice at the table, which I was allowed to try, I quickly realized that this was either the vanilla, or that this type of sugar was slipped out. But that was the peasant it was told us by the service that this is a peasant, these ice creams are not a joke.... He has the corresponding ice machines. The Jürgen Ellwanger Riesling dry was suitable for soup and for the threesome Swabian dishes. With him Jürgen Ellwanger you don't make anything wrong, so far I only had great whites and reds drunk in the dry area. All very good is also one of the many top Wengerter Winzers from Württemberg. The espresso of Hochland ? was Swabian thin but therefore, of course not ideal, for our Italian esspresso palate.... If there's a change here, a non-Swedish coffee, that would be an enrichment for us. Perhaps even, with the previous machine, much more taste is possible due to a bean change. Varieties like Illy, Lu Cafe, Dannesi, or something, would help. The 100 swabs : All in all really great performance, dear Timo Böckle team we liked it very well and totally tasted even our but very well-trained **** was allowed to be with it and fits super under the wide table. Thanks for so much before all! Culinary and tangible kindness in Böblingen. We'll be back. From my point of view, this restaurant also lives from its excellent price performance ratio. The high quality raw materials used in foods are well thought out and regionally related. Provenance is also the focus and not the fast coal . Congratulations on this way, dear Reussenstein team. Very exemplary as we find. The ambience good, we sat in the cellar treasury but also there it was nice. Wide table giving place on the table. Decorative Christmas tea lights bowl unfortunately are two of the four tea lights quickly outgoing but was not due to the quality of tea lights because they were burned out harm not exchanged by the service. It was a cold November evening by fire on television good feeling of wellbeing in combination with the heat of the radiator. Wine Treasury is interestingly equipped and visible decoration in one. The toilets rush of men, disturbs something if you were sitting there would certainly be different to solve at this otherwise beautiful place. Fabric napkins in napkin technique trapped bravo and also with welcome sticks super better it is hardly possible. One side of the bank row is somewhat uncomfortable with the time, because without a back rest, although modern and also seen in many households, I would think that again the guest, if not just 25 years old, wants to get back home on the couch more quickly: just like me... Cleanliness Very clean impression in the place, like at the table. Women's toilet well equipped and very clean, despite full place. Gentlemen were not used.

As a hotel I have never used the Reussenstein. The restaurant convinces with genuine Swabian specialties that, in my opinion, are very authentic and the best in the area. At the moment, the 3rd generation of the family is running the same economy. In addition to a culinary insight into the Swabian soul, the menu also offers a summary of family history. The prices are average, but the food is unforgettable. The decor also strengthens the rustic impression, it is very stylish. A reservation is especially worthwhile on Friday and Saturday evening, but otherwise it is well visited. In the cellar there are cooking classes.

For a long time again with the family in Reussenstein . In the meantime, prices regarding quality, service and offer are overpriced. We were disappointed and don't come back so fast.

We stayed on 03.09.2022 for a round birthday in Reussenstein and felt all around well. The food was great, the menu selection was great and the rust roasted to the point. The service very accommodating, always and very recommended at any time. Thank you.