Unterwirt Zu Chieming, Hermann Sailer

On the way back from our holiday we were looking for a good Bavarian pension in the immediate vicinity of the highway. With the smartphone we quickly became fee... read more On the way back from our holiday we were looking for a good Bavarian pension in the immediate vicinity of the highway. With the smartphone we quickly became feet and drove to the Unterwirt to Chieming. Location/First impression/building The Unterwirt is located directly on the main road, the Wirtshaus is quite inconspicuous from the front, probably we would have gone by, we would not have searched it directly. The entire property is well maintained inside and outside and well in shot. Spatiality is tastefully decorated, typical Bavarian, without being decorated. the toilets are excellently clean and neatly maintained. The guest garden is a brightly clean, typical Bavarian garden. There are many chestnuts that were skillfully so scattered that there is enough sun (even in the evening to the visitors, and you do not have to freeze. Usually massive benches (with backrests, no beer table sets and tables that are too massive can also take place on normal beer garden chairs. Fresh flowers or herbal pots as well as salt and pepper can be found on each table. The beer garden is well visited, at two large tables the locals seem to have their regular table. Note: 2 The reception is kindly reserved. A varied menu that can wait with many regional meats (wild and fish dishes). Only big enough that everyone can find something, and small enough that everything can always be freshly prepared. Note 1 Service The service is friendly reserved and fleeting. Orders placed at a time other than the dishes will quickly find their way to our table. Note 2 Foods With dumplings (approx. 9.50 , children's carving with Pommes Frites (approx. 5,90 and deer roast with cranberry, blue herbs and dumplings (approx. 12,50 and a mixed salad (approx. 3,90 The food comes after a reasonable waiting period (approx. 15 min. All that went faster would be suspicious... The haxe is tender, not dry, the crust nicely crispy, the sauce excellently seasoned, the sour wort tastes as I would have prepared it, so very good for me. The deer roast is also delicate, the sauce has clear guard aromas and was prepared with red wine that was perfectly integrated. The blue herb is also perfect. The (Semmel dumplings are nicely dry and take up the sauce well. The salad is good with homemade salad sauce. The scavenger seems to have been baked in the pan, the bims are very good. Reordered sauces and herbs are brought to the table quickly, hot and at no cost. Note 2 Conclusion: More than recommended for those who love and enjoy the true Bavarian hostage culture.

The sub-host in Chieming has been closed since the end of 2015. The entire building complex is demolished. The site has acquired the Auer brewery from Rosenheim... read more The sub-host in Chieming has been closed since the end of 2015. The entire building complex is demolished. The site has acquired the Auer brewery from Rosenheim, a daughter of the Paulan brewery. A new hotel gastronomy complex with brewery is to be created there: innsalzach24.de/bayern/c...

All in all, we were there twice, and only for the first time we prevented fewer stars. But back to the beginning: during the first visit to the sub-host there w... read more All in all, we were there twice, and only for the first time we prevented fewer stars. But back to the beginning: during the first visit to the sub-host there was nothing to criticize; the food was good and rich; the service strives, even if her boss laid them around a little. On the one hand we had sausages with fresh Merrettich and on the other Cordon Bleu, both were delicious. Then we decided to pay a second visit to the sub-host a few days later, but that was the pure case. I had asparagus with schnitzel (16 EUR), brought me 6 asparagus sticks, with a quartered potato and a children's carving. Very clear. Before I had a crushed soup, it would have gone through as part of a child. My companion had ordered a crust from the young pig, then there was a roast with a crust and two small dumplings. We had better and richer elsewhere. End of the song: Over 40 EUR...

We were here for the first time, as the underkeeper had been recommended to us in the place. Beer garden is very nice, but very shaded. Beverages and food were... read more We were here for the first time, as the underkeeper had been recommended to us in the place. Beer garden is very nice, but very shaded. Beverages and food were brought quite fast. The waiters were very friendly and the service was good. The food was rather mediocre and actually too expensive. I ordered onion roasts in rare. Bratkartoffeln were ok, Röstzwiebeln was good, sosse unfortunately reduced much too much and thus bitter. Meat was not beautiful and almost fried. Of the meat on the plate one could eat at most one third. The rest was fat and tendons. The scavenger and the baked fish were fine.

On the lake Gleißend, errlichternd Sonnenreflexe danced on small crimp waves in the Bavarian Sea, just as if in fourteen days Easter was. The birds also sang as... read more On the lake Gleißend, errlichternd Sonnenreflexe danced on small crimp waves in the Bavarian Sea, just as if in fourteen days Easter was. The birds also sang as if they had forgotten that the Holy Three Kings had just cried their C M B to the towers of the houses. I stood in the winter-sleeping shore beer garden of the Unterwirt and was looking forward to the days when sunsets make every measure almost sacred. Beer lovers can get the tears. Of course, because Bavarian men do not cry! Rather kernel-lined brides, because the wedding in the festively covered room is so romantic. It is still the domain of the agile hostess, which shows a very skillful hand in decorating, to offer the Turtlern an ambience that the two do not forget for a lifetime. But you don't have to beach in the harbor of marriage to admire Barbara Sailer's pleasure, you can also do it in the restaurant and in the cozy mares. I might love it a little more reserved, but the majority feels cuddly and that decides. Since their good taste already shows up with the exemplified menu, I am fully behind the cowardly, youthful hostess and their attractive lies. Of course she also has a man, a corresponding. But I cheered him up in the last band so that I'm gonna slow down this time. Nevertheless, a word at the prices: Since I own maps from the good old Marklzeit (Träne), I could see with amazement that the undercarnator in his krachert pinkrostrot-coloured estate can not overlook that that that drives past his bars, although he is not a Schuster, but a learned butcher. To the Bavarian bread soup with bacon cubes and ong'schmolzne Brezenstückrl in (3,00 EUR): reads very romantic, delicious, but it is only almost, because it was nix ong'schmolzn. Gotcha! The roasting of the discs gives this former armies' dinner the very special touch. In one of my test classics, the men had to leave some feathers in the kitchen, because the Ochsenroulade with red wine sour cream sauce, with blue herb and home maker noodles (9,80 EUR) there were meaty on the Franconian Hallburg and with more intense, darker sauces. However, I have to report that the finely filled, huge edible role would have delivered the power for a Nordicwal-king rounding of the Chiemsee. I also liked the daily menu for 15,20 EUR, from which I tried the sprinkled gooseberries with Madeira sauce in the rice edge. Great that a host of such original dishes, safe for lovers, still put on his card. Not to mention the price for the three dishes. But we already had this issue. Barbara Sailer thinks that gastronomy is a show. But I can only agree with this if it involves the ingenuity on the plates! Then she and you are a real show even!