Birkenthaler Hof - Eußerthal

After Eußerthal, it doesn't happen to you. Especially since the road, which runs through the tranquil village in Trifelsland, which belongs to the Association municipality, ends after about eight winding kilometers on the Taubensuhl, which is located 520 meters high, a scattered settlement equipped with a recommended Gasthaus Forsthaus Taubensuhl. For mountain bikers and hikers, this corner of the Palatinate Forest offers plenty of variety. And so it also drives us regularly to meet the everyday muff with a proper breeze of forest air and to escape the working day blues on more or less well-known forest paths. Especially in autumn, the Palatinate Forest shows itself from its most donable side, because then the Estonians of the trees and the fungal season are sprouting at the door. On the menus of the local gastronomy, wild dishes are increasingly ingested and the red wine warming from the inside is now refreshed much better than on lukewarm summer evenings. In addition, this transitional period is an extremely colourful and offers many cheerful sunny days, which gilded October. Then it was not quite so tragic that this year the pandemic made us a bold line through the autumn holiday planning. Quarantine and high numbers of infections dropped our Austria trip to Saalfelden or to the Steinerne Sea. Instead, the local area was declared a recreation area and covered with plenty of hiking kilometers. This Friday afternoon in mid-October, where we went to Eußerthal to volunteerly manage the Böchinger Hütte at normal times on Sundays and to drive the so-called Schwörstein as part of a simple round hike 13 km, 330 meters. Of course, we had the necessary jute bag for the freshly collected from the Estonian. For the evening we had already registered with Gabi and Franz Sanda in Birkenthaler Hof. In the parking lot we also hired our car and looked forward to the autumn kitchen prepared with love, which would expect us there after a walking tour. A picturesque sandstone tower, which according to the homepage serves as an overnight accommodation, was welcomed as a picturesque foreman of the adretten estate. The second, also quite unusual night quarter was more to be seen in the dark that had already occurred than to be seen: the hyggling slumber barrel, which was located between shrubs and bushes in the beautifully landscaped garden. About the well-kept interior and the cordial service of Mrs Sanda, I have already left my last report for about two years ago. In addition, it should be noted at this point that the Sandas have now lovingly renovated the larger of the two guest rooms. A new paint was missed by the handcrafted patroness and also the real wood panel, which was created by differently thick wooden blocks and which already upgraded the wall of the smaller guest room rustically, found itself here again. On top of this, radiators embedded in the ceiling and a contemporary light strip provided pleasant conditions in terms of room illumination. Great guest room Much was not going on this rather wet cold Friday night. Only another couple could already go well at the other end of the guest room. Its location, somewhat remote from the usual Pfalztourist rail, is a blessing and curse for the Birkenthaler Hof. If this place were located in the area of the wine road or in the vicinity of the Rhine, there would certainly be a very different transit traffic. Small guest room This would perhaps dissipate the relentlessly striving ones, but the Sanda family would wish to have a greater utilization. Because the cuisine of good-bourgeois embossment here has a quality claim that is no longer so common in this type of gastronomy. The food offer seemed to me somewhat inferior, which was certainly due to the special times. We had a double-sided, exemplary laminated card that contained the standard repertoire. There was a first culinary exclamation that caused a stir because of its fair price. The three-course autumn menu, consisting of a pumpkin cream soup, a fried edible edible thaler trout on vegetables couscous and a pot dumplings on zwetschgenröster Mr. Sanda is a native Austrian, who insisted, was to have 28,90 euros for shyly calculated. In addition, two soups, four appetizers and eight main dishes of which only half with fresh Eußerthal trout from nearby ponds determined the compact selection of right-wing home cooking. So far, so regional and good. On the recommendation board leaning on the neighboring table, it was a little more seasonal. Large guest room With chestnut soup, wild roast sausage on cream and wild boar in cranberry sauce, culinary delights from forest and hallway lured. Polish dumplings in tomatoes herbal sauce calmed the vegetarian conscience, while table lace in horseradish cream and pork ends in Champignonrahm and butterspetles should probably take care of the body and soul feed. The beverage collection also adapted to a single-laminated DIN A4 double side. In the open plan, grape juices were available from a handful of selected wineries from the South Palatinate. Lidy Frankweiler, Scholler Birkweiler and Nicklis Gleisweiler all names that guaranteed a solid wine quality. We decided to share a quarter of the 2018 Merlot 6 Euro from the Scholler Winery for commercial or suitable reasons with a carafe, two glasses. A large bottle of Gerolsteiner Mineral Water 4.90 Euro was also a fragrant side to us. For me, the Keschdesupp chestnut soup, 6,90 Euro, my wife, however, was pleased with a small mixed salad of 4 Euros. Already on our hike, I had fallen into my hands very attractive specimens of this noble forest fruit. My wife had already shot a trout plate in advance. Since the name Müller is still very familiar in the salmon fish family and is also a popular type of preparation in the Birkenthal farm, she chose 17 euros for the miller in the pan, which was served classically with salt potatoes. I liked it a little wilder, but not less regionally. The wild roast sausage on Rahmsauerkraut on potato pureee 14.90 Euro was right for me. Such a homemade satt maker would surely recover the calorie emigrated. I didn't doubt that. Especially the creamy chestnut soup striped my palate in a charmingly full-bodied way. The sweetness of the noble autumn fruit was well embedded here in a harmoniously tasted, finely spiced whole, which experienced some textured change through crispy croutons. The milk hull cap, which floats on top, sanctified the means and adequately rounded off the tasty, slightly foamed lush. My wife praised her salad plate made with excellent vinegar oil dressing, under whose green foliage knacky raw food lurked. I was able to convince myself of the perfect condition of the slightly sweet-tasting salad tune. Home is, where a good house dressing is! is not only valid in English language. Small mixed salad For my wife now came the time of filling. It is hardly possible to use its local trout lying on the plate with a chess skin and a pleasant spice! Jenes literally slept on his tongue and was worth all effort in removing. The Eußerthaler Forelle in the whole of your speech about the perfectly fried fin animal I had to agree after a probier coat without if and but. The sight of their à part in a small bowl, scattered only with a little parsley, promised groundy supplements. The Salt Potato Supplement My littleness was not in the main dish. Already the first bite of the elegian mashed potato puree awakened memories of defensive peat kitchen with nuts. The creamy herb also made a convincing figure as a creamy acidic counterpart. Despite its limited juice, the wild roast sausage, which is somewhat more powerful in the taste, could only score points in the case of wild meat with fine spices. In order to give pleasure to the sinfulness, Chef Sanda had smuggled an exquisite, dark little bump on the plate. This was not a brown all-world tunk as from the liver dumplings of the local house and farm tweezer, but an honestly cratered, with a few speck cubes refined infusion, which had to close on craftsmanship when put on. No **** jus that lit fondor's taste-reinforced spice fire on the palate. The Lord of the Blade had delivered honorable and that with all the components of my wild but mild feel-good plate. Wild roast sausage on herb with potato puree Despite the advanced saturation, we did not get around a sweet finale. There were no escapes in front of the potted dumple with Zwetschgenröster 7.90 Euro from the autumn menu. Why run away when it's the most beautiful? We don't regret Austria Dessert for a second. The fluffy Quark Grieß Krapfen, wrapped in nut brösel, was quickly consumed with its warm fruit base. Thanks to two teaspoons in record time. We were the last guests of the evening and Ms. Sanda was still a little bit close to us. It is an experienced gastronomine that has the heart on the right spot and appreciates communication with its guests. After a nice chat, we passed away from the lovely pair of gastronomics Mr. Sanda also came out of his kitchen and promised a soon reunion. As part of the next spring hike, hopefully this should work. But of course only if it allows the infection...

After Eußerthal, it doesn't happen to you. Especially since the road, which runs through the tranquil village in Trifelsland, which belongs to the Association municipality, ends after about eight winding kilometers on the Taubensuhl, which is located 520 meters high, a scattered settlement equipped with a recommended Gasthaus Forsthaus Taubensuhl. For mountain bikers and hikers, this corner of the Palatinate Forest offers plenty of variety. And so it also drives us regularly to meet the everyday muff with a proper breeze of forest air and to escape the working day blues on more or less well-known forest paths. Especially in autumn, the Palatinate Forest shows itself from its most donable side, because then the Estonians of the trees and the fungal season are sprouting at the door. On the menus of the local gastronomy, wild dishes are increasingly ingested and the red wine warming from the inside is now refreshed much better than on lukewarm summer evenings. In addition, this transitional period is an extremely colourful and offers many cheerful sunny days, which gilded October. Then it was not quite so tragic that this year the pandemic made us a bold line through the autumn holiday planning. Quarantine and high numbers of infections dropped our Austria trip to Saalfelden or to the Steinerne Sea. Instead, the local area was declared a recreation area and covered with plenty of hiking kilometers. This Friday afternoon in mid-October, where we went to Eußerthal to volunteerly manage the Böchinger Hütte at normal times on Sundays and to drive the so-called Schwörstein as part of a simple round hike 13 km, 330 meters. Of course, we had the necessary jute bag for the freshly collected from the Estonian. For the evening we had already registered with Gabi and Franz Sanda in Birkenthaler Hof. In the parking lot we also hired our car and looked forward to the autumn kitchen prepared with love, which would expect us there after a walking tour. A picturesque sandstone tower, which according to the homepage serves as an overnight accommodation, was welcomed as a picturesque foreman of the adretten estate. The second, also quite unusual night quarter was more to be seen in the dark that had already occurred than to be seen: the hyggling slumber barrel, which was located between shrubs and bushes in the beautifully landscaped garden. About the well-kept interior and the cordial service of Mrs Sanda, I have already left my last report for about two years ago. In addition, it should be noted at this point that the Sandas have now lovingly renovated the larger of the two guest rooms. A new paint was missed by the handcrafted patroness and also the real wood panel, which was created by differently thick wooden blocks and which already upgraded the wall of the smaller guest room rustically, found itself here again. On top of this, radiators embedded in the ceiling and a contemporary light strip provided pleasant conditions in terms of room illumination. Great guest room Much was not going on this rather wet cold Friday night. Only another couple could already go well at the other end of the guest room. Its location, somewhat remote from the usual Pfalztourist rail, is a blessing and curse for the Birkenthaler Hof. If this place were located in the area of the wine road or in the vicinity of the Rhine, there would certainly be a very different transit traffic. Small guest room This would perhaps dissipate the relentlessly striving ones, but the Sanda family would wish to have a greater utilization. Because the cuisine of good-bourgeois embossment here has a quality claim that is no longer so common in this type of gastronomy. The food offer seemed to me somewhat inferior, which was certainly due to the special times. We had a double-sided, exemplary laminated card that contained the standard repertoire. There was a first culinary exclamation that caused a stir because of its fair price. The three-course autumn menu, consisting of a pumpkin cream soup, a fried edible edible thaler trout on vegetables couscous and a pot dumplings on zwetschgenröster Mr. Sanda is a native Austrian, who insisted, was to have 28,90 euros for shyly calculated. In addition, two soups, four appetizers and eight main dishes of which only half with fresh Eußerthal trout from nearby ponds determined the compact selection of right-wing home cooking. So far, so regional and good. On the recommendation board leaning on the neighboring table, it was a little more seasonal. Large guest room With chestnut soup, wild roast sausage on cream and wild boar in cranberry sauce, culinary delights from forest and hallway lured. Polish dumplings in tomatoes herbal sauce calmed the vegetarian conscience, while table lace in horseradish cream and pork ends in Champignonrahm and butterspetles should probably take care of the body and soul feed. The beverage collection also adapted to a single-laminated DIN A4 double side. In the open plan, grape juices were available from a handful of selected wineries from the South Palatinate. Lidy Frankweiler, Scholler Birkweiler and Nicklis Gleisweiler all names that guaranteed a solid wine quality. We decided to share a quarter of the 2018 Merlot 6 Euro from the Scholler Winery for commercial or suitable reasons with a carafe, two glasses. A large bottle of Gerolsteiner Mineral Water 4.90 Euro was also a fragrant side to us. For me, the Keschdesupp chestnut soup, 6,90 Euro, my wife, however, was pleased with a small mixed salad of 4 Euros. Already on our hike, I had fallen into my hands very attractive specimens of this noble forest fruit. My wife had already shot a trout plate in advance. Since the name Müller is still very familiar in the salmon fish family and is also a popular type of preparation in the Birkenthal farm, she chose 17 euros for the miller in the pan, which was served classically with salt potatoes. I liked it a little wilder, but not less regionally. The wild roast sausage on Rahmsauerkraut on potato pureee 14.90 Euro was right for me. Such a homemade satt maker would surely recover the calorie emigrated. I didn't doubt that. Especially the creamy chestnut soup striped my palate in a charmingly full-bodied way. The sweetness of the noble autumn fruit was well embedded here in a harmoniously tasted, finely spiced whole, which experienced some textured change through crispy croutons. The milk hull cap, which floats on top, sanctified the means and adequately rounded off the tasty, slightly foamed lush. My wife praised her salad plate made with excellent vinegar oil dressing, under whose green foliage knacky raw food lurked. I was able to convince myself of the perfect condition of the slightly sweet-tasting salad tune. Home is, where a good house dressing is! is not only valid in English language. Small mixed salad For my wife now came the time of filling. It is hardly possible to use its local trout lying on the plate with a chess skin and a pleasant spice! Jenes literally slept on his tongue and was worth all effort in removing. The Eußerthaler Forelle in the whole of your speech about the perfectly fried fin animal I had to agree after a probier coat without if and but. The sight of their à part in a small bowl, scattered only with a little parsley, promised groundy supplements. The Salt Potato Supplement My littleness was not in the main dish. Already the first bite of the elegian mashed potato puree awakened memories of defensive peat kitchen with nuts. The creamy herb also made a convincing figure as a creamy acidic counterpart. Despite its limited juice, the wild roast sausage, which is somewhat more powerful in the taste, could only score points in the case of wild meat with fine spices. In order to give pleasure to the sinfulness, Chef Sanda had smuggled an exquisite, dark little bump on the plate. This was not a brown all-world tunk as from the liver dumplings of the local house and farm tweezer, but an honestly cratered, with a few speck cubes refined infusion, which had to close on craftsmanship when put on. No **** jus that lit fondor's taste-reinforced spice fire on the palate. The Lord of the Blade had delivered honorable and that with all the components of my wild but mild feel-good plate. Wild roast sausage on herb with potato puree Despite the advanced saturation, we did not get around a sweet finale. There were no escapes in front of the potted dumple with Zwetschgenröster 7.90 Euro from the autumn menu. Why run away when it's the most beautiful? We don't regret Austria Dessert for a second. The fluffy Quark Grieß Krapfen, wrapped in nut brösel, was quickly consumed with its warm fruit base. Thanks to two teaspoons in record time. We were the last guests of the evening and Ms. Sanda was still a little bit close to us. It is an experienced gastronomine that has the heart on the right spot and appreciates communication with its guests. After a nice chat, we passed away from the lovely pair of gastronomics Mr. Sanda also came out of his kitchen and promised a soon reunion. As part of the next spring hike, hopefully this should work. But of course only if it allows the infection...

After Eußerthal, it doesn't happen to you. Especially since the road, which runs through the tranquil village in Trifelsland, which belongs to the Association municipality, ends after about eight winding kilometers on the Taubensuhl, which is located 520 meters high, a scattered settlement equipped with a recommended Gasthaus Forsthaus Taubensuhl. For mountain bikers and hikers, this corner of the Palatinate Forest offers plenty of variety. And so it also drives us regularly to meet the everyday muff with a proper breeze of forest air and to escape the working day blues on more or less well-known forest paths. Especially in autumn, the Palatinate Forest shows itself from its most donable side, because then the Estonians of the trees and the fungal season are sprouting at the door. On the menus of the local gastronomy, wild dishes are increasingly ingested and the red wine warming from the inside is now refreshed much better than on lukewarm summer evenings. In addition, this transitional period is an extremely colourful and offers many cheerful sunny days, which gilded October. Then it was not quite so tragic that this year the pandemic made us a bold line through the autumn holiday planning. Quarantine and high numbers of infections dropped our Austria trip to Saalfelden or to the Steinerne Sea. Instead, the local area was declared a recreation area and covered with plenty of hiking kilometers. This Friday afternoon in mid-October, where we went to Eußerthal to volunteerly manage the Böchinger Hütte at normal times on Sundays and to drive the so-called Schwörstein as part of a simple round hike 13 km, 330 meters. Of course, we had the necessary jute bag for the freshly collected from the Estonian. For the evening we had already registered with Gabi and Franz Sanda in Birkenthaler Hof. In the parking lot we also hired our car and looked forward to the autumn kitchen prepared with love, which would expect us there after a walking tour. A picturesque sandstone tower, which according to the homepage serves as an overnight accommodation, was welcomed as a picturesque foreman of the adretten estate. The second, also quite unusual night quarter was more to be seen in the dark that had already occurred than to be seen: the hyggling slumber barrel, which was located between shrubs and bushes in the beautifully landscaped garden. About the well-kept interior and the cordial service of Mrs Sanda, I have already left my last report for about two years ago. In addition, it should be noted at this point that the Sandas have now lovingly renovated the larger of the two guest rooms. A new paint was missed by the handcrafted patroness and also the real wood panel, which was created by differently thick wooden blocks and which already upgraded the wall of the smaller guest room rustically, found itself here again. On top of this, radiators embedded in the ceiling and a contemporary light strip provided pleasant conditions in terms of room illumination. Great guest room Much was not going on this rather wet cold Friday night. Only another couple could already go well at the other end of the guest room. Its location, somewhat remote from the usual Pfalztourist rail, is a blessing and curse for the Birkenthaler Hof. If this place were located in the area of the wine road or in the vicinity of the Rhine, there would certainly be a very different transit traffic. Small guest room This would perhaps dissipate the relentlessly striving ones, but the Sanda family would wish to have a greater utilization. Because the cuisine of good-bourgeois embossment here has a quality claim that is no longer so common in this type of gastronomy. The food offer seemed to me somewhat inferior, which was certainly due to the special times. We had a double-sided, exemplary laminated card that contained the standard repertoire. There was a first culinary exclamation that caused a stir because of its fair price. The three-course autumn menu, consisting of a pumpkin cream soup, a fried edible edible thaler trout on vegetables couscous and a pot dumplings on zwetschgenröster Mr. Sanda is a native Austrian, who insisted, was to have 28,90 euros for shyly calculated. In addition, two soups, four appetizers and eight main dishes of which only half with fresh Eußerthal trout from nearby ponds determined the compact selection of right-wing home cooking. So far, so regional and good. On the recommendation board leaning on the neighboring table, it was a little more seasonal. Large guest room With chestnut soup, wild roast sausage on cream and wild boar in cranberry sauce, culinary delights from forest and hallway lured. Polish dumplings in tomatoes herbal sauce calmed the vegetarian conscience, while table lace in horseradish cream and pork ends in Champignonrahm and butterspetles should probably take care of the body and soul feed. The beverage collection also adapted to a single-laminated DIN A4 double side. In the open plan, grape juices were available from a handful of selected wineries from the South Palatinate. Lidy Frankweiler, Scholler Birkweiler and Nicklis Gleisweiler all names that guaranteed a solid wine quality. We decided to share a quarter of the 2018 Merlot 6 Euro from the Scholler Winery for commercial or suitable reasons with a carafe, two glasses. A large bottle of Gerolsteiner Mineral Water 4.90 Euro was also a fragrant side to us. For me, the Keschdesupp chestnut soup, 6,90 Euro, my wife, however, was pleased with a small mixed salad of 4 Euros. Already on our hike, I had fallen into my hands very attractive specimens of this noble forest fruit. My wife had already shot a trout plate in advance. Since the name Müller is still very familiar in the salmon fish family and is also a popular type of preparation in the Birkenthal farm, she chose 17 euros for the miller in the pan, which was served classically with salt potatoes. I liked it a little wilder, but not less regionally. The wild roast sausage on Rahmsauerkraut on potato pureee 14.90 Euro was right for me. Such a homemade satt maker would surely recover the calorie emigrated. I didn't doubt that. Especially the creamy chestnut soup striped my palate in a charmingly full-bodied way. The sweetness of the noble autumn fruit was well embedded here in a harmoniously tasted, finely spiced whole, which experienced some textured change through crispy croutons. The milk hull cap, which floats on top, sanctified the means and adequately rounded off the tasty, slightly foamed lush. My wife praised her salad plate made with excellent vinegar oil dressing, under whose green foliage knacky raw food lurked. I was able to convince myself of the perfect condition of the slightly sweet-tasting salad tune. Home is, where a good house dressing is! is not only valid in English language. Small mixed salad For my wife now came the time of filling. It is hardly possible to use its local trout lying on the plate with a chess skin and a pleasant spice! Jenes literally slept on his tongue and was worth all effort in removing. The Eußerthaler Forelle in the whole of your speech about the perfectly fried fin animal I had to agree after a probier coat without if and but. The sight of their à part in a small bowl, scattered only with a little parsley, promised groundy supplements. The Salt Potato Supplement My littleness was not in the main dish. Already the first bite of the elegian mashed potato puree awakened memories of defensive peat kitchen with nuts. The creamy herb also made a convincing figure as a creamy acidic counterpart. Despite its limited juice, the wild roast sausage, which is somewhat more powerful in the taste, could only score points in the case of wild meat with fine spices. In order to give pleasure to the sinfulness, Chef Sanda had smuggled an exquisite, dark little bump on the plate. This was not a brown all-world tunk as from the liver dumplings of the local house and farm tweezer, but an honestly cratered, with a few speck cubes refined infusion, which had to close on craftsmanship when put on. No **** jus that lit fondor's taste-reinforced spice fire on the palate. The Lord of the Blade had delivered honorable and that with all the components of my wild but mild feel-good plate. Wild roast sausage on herb with potato puree Despite the advanced saturation, we did not get around a sweet finale. There were no escapes in front of the potted dumple with Zwetschgenröster 7.90 Euro from the autumn menu. Why run away when it's the most beautiful? We don't regret Austria Dessert for a second. The fluffy Quark Grieß Krapfen, wrapped in nut brösel, was quickly consumed with its warm fruit base. Thanks to two teaspoons in record time. We were the last guests of the evening and Ms. Sanda was still a little bit close to us. It is an experienced gastronomine that has the heart on the right spot and appreciates communication with its guests. After a nice chat, we passed away from the lovely pair of gastronomics Mr. Sanda also came out of his kitchen and promised a soon reunion. As part of the next spring hike, hopefully this should work. But of course only if it allows the infection...

Nice cozy quiet restaurant with terrace and garden, very good kitchen with small but fine map, excellent wine selection and very friendly service food: 5 service: 5 atmosphere: 4

Flexibleness in the composition of a court and in the selection of the numbering agents (only bar are expandable).