Landgasthaus Wintringer Hof

Following an invitation, we were once again a guest at the Wintringer Hof after 15 months. with a view of the bleeding closed cloud ceiling, the staff had not even covered the tables outside. So it all sat inside and had a good job to do with the awkward flies. Where, like here, stables of cattle and pigs are very close, you have to expect, but at least the winged viechers did not crawl us over the plates and did not flew us into the glasses or cups; at least something. Those who want to know something about ambience, cleanliness, service and price/performance ratio in the Wintringer Hof will find detailed information in my reports from March 2018 and August 2016. My wife drank her averna at the beginning, I started with a new marketer lamb brown and then went over to a Grauburgunder; we both closed with espresso, they with a caffeine-free and I with a double normal. The lamb brown is a very tasty beer from the Oberpfalz, which I prefer to the Mettlacher Abteibräu, which is offered here as an alternative, a beer from the region, the Grauburgunder drank very pleasantly; where he came from, I can't say anymore, I simply forgot. My wife ordered pork carving Viennese type with potato columns and saladbouquet, I had Cordon Bleu from pig with secret house filling, potato columns and saladbouquet and the hosts orten the special dish of the day, wild boar chops with potato columns and saladbouquet . as already mentioned, we were invited and I did not see the bill. I mean, however, that the Cordon Bleu costs so much over EUR 19. As a kitchen greeting, before our dishes were applied dark peasant bread with three different dips were given; I ass the bread, which really tasted very well and is probably baked here on the farm, rather pure. Unfortunately, both the wild boar chops and the carvings of my wife were very dry, which of course cannot remain without impact on the assessment. In connection with the Koteletts, the term was also very tough; in my opinion, things were simply overwhelmed, just like the Schnitzel. My Cordon Bleu was juicy thanks to his filling Gottseidank; the secret house filling (for me it was a standard filling with ham and cheese) I did not come to the barn. I had to ask and the French service manager, already known to us from previous visits, ventilated specially for me after I sworn nothing else to tell the secret home secret: chorizo, cheese and various herbs. Well, for me there was no trace of chorizo, it remained with ham and cheese. If I gave four and a half or four stars in the last visits for food and drink, I can't go over two and a half stars this time. I would have rated my Cordon Bleu with very well-intentioned three stars, but the dry carving and the even more dry wild boar chops still push the score down by half a star. Shame; this can be the court kitchen as we know considerably better. I cannot rate the price/performance ratio this time; how didn't pay. And this time, the overall assessment is worse than the previous visits by three stars, which are already well-meaned; sorry.

Following an invitation, we were once again a guest at the Wintringer Hof after 15 months. with a view of the bleeding closed cloud ceiling, the staff had not even covered the tables outside. So it all sat inside and had a good job to do with the awkward flies. Where, like here, stables of cattle and pigs are very close, you have to expect, but at least the winged viechers did not crawl us over the plates and did not flew us into the glasses or cups; at least something. Those who want to know something about ambience, cleanliness, service and price/performance ratio in the Wintringer Hof will find detailed information in my reports from March 2018 and August 2016. My wife drank her averna at the beginning, I started with a new marketer lamb brown and then went over to a Grauburgunder; we both closed with espresso, they with a caffeine-free and I with a double normal. The lamb brown is a very tasty beer from the Oberpfalz, which I prefer to the Mettlacher Abteibräu, which is offered here as an alternative, a beer from the region, the Grauburgunder drank very pleasantly; where he came from, I can't say anymore, I simply forgot. My wife ordered pork carving Viennese type with potato columns and saladbouquet, I had Cordon Bleu from pig with secret house filling, potato columns and saladbouquet and the hosts orten the special dish of the day, wild boar chops with potato columns and saladbouquet . as already mentioned, we were invited and I did not see the bill. I mean, however, that the Cordon Bleu costs so much over EUR 19. As a kitchen greeting, before our dishes were applied dark peasant bread with three different dips were given; I ass the bread, which really tasted very well and is probably baked here on the farm, rather pure. Unfortunately, both the wild boar chops and the carvings of my wife were very dry, which of course cannot remain without impact on the assessment. In connection with the Koteletts, the term was also very tough; in my opinion, things were simply overwhelmed, just like the Schnitzel. My Cordon Bleu was juicy thanks to his filling Gottseidank; the secret house filling (for me it was a standard filling with ham and cheese) I did not come to the barn. I had to ask and the French service manager, already known to us from previous visits, ventilated specially for me after I sworn nothing else to tell the secret home secret: chorizo, cheese and various herbs. Well, for me there was no trace of chorizo, it remained with ham and cheese. If I gave four and a half or four stars in the last visits for food and drink, I can't go over two and a half stars this time. I would have rated my Cordon Bleu with very well-intentioned three stars, but the dry carving and the even more dry wild boar chops still push the score down by half a star. Shame; this can be the court kitchen as we know considerably better. I cannot rate the price/performance ratio this time; how didn't pay. And this time, the overall assessment is worse than the previous visits by three stars, which are already well-meaned; sorry.

Following an invitation, we were once again a guest at the Wintringer Hof after 15 months. with a view of the bleeding closed cloud ceiling, the staff had not even covered the tables outside. So it all sat inside and had a good job to do with the awkward flies. Where, like here, stables of cattle and pigs are very close, you have to expect, but at least the winged viechers did not crawl us over the plates and did not flew us into the glasses or cups; at least something. Those who want to know something about ambience, cleanliness, service and price/performance ratio in the Wintringer Hof will find detailed information in my reports from March 2018 and August 2016. My wife drank her averna at the beginning, I started with a new marketer lamb brown and then went over to a Grauburgunder; we both closed with espresso, they with a caffeine-free and I with a double normal. The lamb brown is a very tasty beer from the Oberpfalz, which I prefer to the Mettlacher Abteibräu, which is offered here as an alternative, a beer from the region, the Grauburgunder drank very pleasantly; where he came from, I can't say anymore, I simply forgot. My wife ordered pork carving Viennese type with potato columns and saladbouquet, I had Cordon Bleu from pig with secret house filling, potato columns and saladbouquet and the hosts orten the special dish of the day, wild boar chops with potato columns and saladbouquet . as already mentioned, we were invited and I did not see the bill. I mean, however, that the Cordon Bleu costs so much over EUR 19. As a kitchen greeting, before our dishes were applied dark peasant bread with three different dips were given; I ass the bread, which really tasted very well and is probably baked here on the farm, rather pure. Unfortunately, both the wild boar chops and the carvings of my wife were very dry, which of course cannot remain without impact on the assessment. In connection with the Koteletts, the term was also very tough; in my opinion, things were simply overwhelmed, just like the Schnitzel. My Cordon Bleu was juicy thanks to his filling Gottseidank; the secret house filling (for me it was a standard filling with ham and cheese) I did not come to the barn. I had to ask and the French service manager, already known to us from previous visits, ventilated specially for me after I sworn nothing else to tell the secret home secret: chorizo, cheese and various herbs. Well, for me there was no trace of chorizo, it remained with ham and cheese. If I gave four and a half or four stars in the last visits for food and drink, I can't go over two and a half stars this time. I would have rated my Cordon Bleu with very well-intentioned three stars, but the dry carving and the even more dry wild boar chops still push the score down by half a star. Shame; this can be the court kitchen as we know considerably better. I cannot rate the price/performance ratio this time; how didn't pay. And this time, the overall assessment is worse than the previous visits by three stars, which are already well-meaned; sorry.

After an invitation we were back in the Wintringer Hof after 15 months, looking at the **** closed cloud cover, the staff had not even covered the tables outside. So everything was inside and had a lot to do with what is a little annoying flyer. Where, as here, stables of cattle and pigs are very close, you must expect, but at least the winged viechers do not crawl us over the plates and do not flew us into the glasses or cups; at least something. Those who want to know about ambience, cleanliness, service and price/performance ratio at Wintringer Hof will find detailed information in my reports from March 2018 and August 2016. I'm talking about food and drink this time. My wife drank her averna at the beginning, I started with new lamb brown and then went to a gray-burgundy; we both closed with espresso, they with caffeine free and I with a double normal. The lamb brown is a very tasty beer from the Oberpfalz, which I prefer to the Mettlacher Abteibräu, which is offered as an alternative here, a beer from the region that drank Grauburgunder very pleasantly; Where he came from, I can't say I just forgot. My wife ordered pork carving Viennese type with potato columns and saladbouquet, I had Cordon Bleu of pork with secret house filling, potato columns and saladbouquet and the hosts located the special dish of the day, wild boar chops with potato columns and saladbouquet . As already mentioned, we were invited and I did not see the bill. I mean, however, that the Cordon Bleu costs so much over EUR 19. As a kitchen welcome before our dishes were given dark peasant bread with three different dips; I ate the bread that really tasted very well and is probably baked here on the farm, rather pure. Unfortunately, both the wild boars and the carvings of my wife were very dry, which of course cannot remain without any effect on the assessment. In connection with the Koteletts, the term was also very hard; In my opinion, things were simply overwhelmed, just like the carving. My Cordon Bleu was juicy thanks to his filling Gottseidank; the secret house filling (for me it was a standard filling with ham and cheese) I did not get into the barn. I had to ask, and the French service manager, who was already known to us from previous visits, especially ventilated for me after I have sworn nothing else to tell the secret home secret: chorizo, cheese and various herbs. For me there was no trace of chorizo, it remained with ham and cheese. If I gave four and a half or four stars in the last visits for food and drink, this time I cannot go over two and a half stars. I would have rated my Cordon Bleu with very well-intentional three stars, but the dry carving and the more dry wild boar still press the score by half a star down. Shame; that can be the court kitchen, as we know clearly better. I cannot rate the value for money this time; how did not pay. And this time the overall assessment is worse than the previous visits, with very well-meaned three stars.

After an invitation we were back in the Wintringer Hof after 15 months, looking at the **** closed cloud cover, the staff had not even covered the tables outside. So everything was inside and had a lot to do with what is a little annoying flyer. Where, as here, stables of cattle and pigs are very close, you must expect, but at least the winged viechers do not crawl us over the plates and do not flew us into the glasses or cups; at least something. Those who want to know about ambience, cleanliness, service and price/performance ratio at Wintringer Hof will find detailed information in my reports from March 2018 and August 2016. I'm talking about food and drink this time. My wife drank her averna at the beginning, I started with new lamb brown and then went to a gray-burgundy; we both closed with espresso, they with caffeine free and I with a double normal. The lamb brown is a very tasty beer from the Oberpfalz, which I prefer to the Mettlacher Abteibräu, which is offered as an alternative here, a beer from the region that drank Grauburgunder very pleasantly; Where he came from, I can't say I just forgot. My wife ordered pork carving Viennese type with potato columns and saladbouquet, I had Cordon Bleu of pork with secret house filling, potato columns and saladbouquet and the hosts located the special dish of the day, wild boar chops with potato columns and saladbouquet . As already mentioned, we were invited and I did not see the bill. I mean, however, that the Cordon Bleu costs so much over EUR 19. As a kitchen welcome before our dishes were given dark peasant bread with three different dips; I ate the bread that really tasted very well and is probably baked here on the farm, rather pure. Unfortunately, both the wild boars and the carvings of my wife were very dry, which of course cannot remain without any effect on the assessment. In connection with the Koteletts, the term was also very hard; In my opinion, things were simply overwhelmed, just like the carving. My Cordon Bleu was juicy thanks to his filling Gottseidank; the secret house filling (for me it was a standard filling with ham and cheese) I did not get into the barn. I had to ask, and the French service manager, who was already known to us from previous visits, especially ventilated for me after I have sworn nothing else to tell the secret home secret: chorizo, cheese and various herbs. For me there was no trace of chorizo, it remained with ham and cheese. If I gave four and a half or four stars in the last visits for food and drink, this time I cannot go over two and a half stars. I would have rated my Cordon Bleu with very well-intentional three stars, but the dry carving and the more dry wild boar still press the score by half a star down. Shame; that can be the court kitchen, as we know clearly better. I cannot rate the value for money this time; how did not pay. And this time the overall assessment is worse than the previous visits, with very well-meaned three stars.