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Contribute Feedback What Eckhard Lange likes about Gasthaus zum Ochsen:
Det gode ved denne restaurant er at man kan bestille en lille eller stor portion af de forskellige retter. Deres vine er et kaptiel for sig selv - de er i super klasse! Der er en god stemning og dejlig betjening. View all feedback.
What Thilo Merkel doesn't like about Gasthaus zum Ochsen:
with the food we were really very satisfied, only the services are somewhat overwhelmed. It is best to order not only the food, but also all drinks and those you would like to drink. After this order you should also pay immediately, because only after the meal is very time-consuming, because the services just did not come anymore. But it also happened to the people who were sitting on side tables. Bad for the tenant... View all feedback.
.. because the inn has been there since 1632 and probably due to its somewhat happy location, a few kilometers away from the former armor of the Nazis with the famous star on it, in the original state in Mannheim Feudenheim. I have to sneak again and again when I see American films like the marathon man, in which former Nazi members always have to drive a Mercedes Benz (affected by the Mercedes Benz Propaganda) and then walk through the streets of Mannheim and many Turks, who die with a new Mercedes in Mannheim and brew with him. What Ironie .. The inn was built in 1632 by Gangolf Back and was then the Feudenheimer Poststation. Feudenheim is one of the better neighborhoods for me, Xavier Naidoo lived here for a few years, Diringer and Scheidel have built some expensive dressing complexes here. The rental prices are well above the average of Mannheim, about 11.50 per QM. Feudenheim has a lot to offer, in the main street there are countless specialist shops, small boutiques, bakers, butchers etc. The water tower, the landmark of Feudenheim, was built in 1906. After a large reconstruction, this is a well-known architect. Similar towers from the same time can be found in the neighboring towns of Wallstadt and Strassenheim. The castle in Feudenheim was built in the 1920s. Back to present, we reserve a table for last Sunday 10 days ago. The reservation was professional, we have a small freshly tapped pilgrim (although officially closed). When we arrived last Sunday, we were led to our table. All tables were reserved, in the next room was wonderfully covered for 18 guests, here was probably celebrated beautifully. On our table lay a red fabric table cloth, on white fabric napkins, high quality water and wine glasses, noble cutlery and fresh flowers. What bothered me that the heating ran under the corner bench and with increasing duration it was only creepy warm, so there is a star trigger in the ambience. In addition to the normal ticket ommer there is an extra card for the drinks as well as a weekly card, which is also valid on weekends. During the week there is a daily ticket, with somewhat cheaper offers. Meat lovers come to their costs on the map in the inn: deer, wild horse, calf, farm boar, Duroc pig, Rumpsteak (Rind), Entrecote(Rind) Strauss is also offered, duck and Black Angus(Rind). In addition, some fish and vegetarian dishes, not to forget the interiors: steamed calfshirn or Kalbsian. We decide that the portion sizes that are almost like woodjacks are just a main dish, my wife still owes for an additional salad, and she chooses the cheese parrots. The Schwiegereltern decides for Calfsnierchen Berliner Kunst with apple columns and Calvados sauce, with potato tamph (15.90) and Schnitzel Milano with homemade pasta and ash (14.90). The uncle for the ham Schnitzel with fresh mushrooms and cream sauce next to homemade band noodles (14.90), with me it should be the Spanish Duroc pig in the swamp for 16.90. The Duroc pig comes from America, stays mainly on large pastures (and not in dirt) and is fed at least with 60% maple. Original it is fried without the addition of fat and oil and only slightly seasoned with sea salt. What was then built, we learned with a slight swallowing and a first horror, but positive. All carvings consisted of 2 large carvings, after map with real semmelbrösel well maintained and original baked in butterschmalz, the panade airy and loose, very well seasoned. The flesh juicy and soft. Get out! The calf spices also super soft and delicately pink cooked, the sauce a dream, wonderfully the sour bite-resistant apple spices, the potato stump very well costed, but very powerful. The cheese parrots are wonderfully cheesey and were prepared with cheese not original but with mountain cheese. My tie, but the highlight in the round. 3 medium-sized Duroc medals, filled on a pan with cheese latencies, there was a creamy cream sauce and fresh small mushrooms. No one from the round made his part. We chose different wines, the price of the performance ratio is also excellent here. A Riesling from the wine cooperative Edenkoben (my favorite giant) the district for 3,90. A Dornfelder dry by Schwaigen from the German wine gate 3,70 in the district. Schneider Weisse 0.5 3,90. Conclusion: The dishes are prepared in the in-house service with red oxen logo, which can also be seen on the logo of the sign and advertising banner and cannot be found on the map. With this tasty selection, the outlet of ox meat should be catastrophic. We're coming back, but we all decide for a senior.
.. because the inn has been there since 1632 and probably due to its somewhat happy location, a few kilometers away from the former armor of the Nazis with the famous star on it, in the original state in Mannheim Feudenheim. I have to sneak again and again when I see American films like the marathon man, in which former Nazi members always have to drive a Mercedes Benz (affected by the Mercedes Benz Propaganda) and then walk through the streets of Mannheim and many Turks, who die with a new Mercedes in Mannheim and brew with him. What Ironie .. The inn was built in 1632 by Gangolf Back and was then the Feudenheimer Poststation. Feudenheim is one of the better neighborhoods for me, Xavier Naidoo lived here for a few years, Diringer and Scheidel have built some expensive dressing complexes here. The rental prices are well above the average of Mannheim, about 11.50 per QM. Feudenheim has a lot to offer, in the main street there are countless specialist shops, small boutiques, bakers, butchers etc. The water tower, the landmark of Feudenheim, was built in 1906. After a large reconstruction, this is a well-known architect. Similar towers from the same time can be found in the neighboring towns of Wallstadt and Strassenheim. The castle in Feudenheim was built in the 1920s. Back to present, we reserve a table for last Sunday 10 days ago. The reservation was professional, we have a small freshly tapped pilgrim (although officially closed). When we arrived last Sunday, we were led to our table. All tables were reserved, in the next room was wonderfully covered for 18 guests, here was probably celebrated beautifully. On our table lay a red fabric table cloth, on white fabric napkins, high quality water and wine glasses, noble cutlery and fresh flowers. What bothered me that the heating ran under the corner bench and with increasing duration it was only creepy warm, so there is a star trigger in the ambience. In addition to the normal ticket ommer there is an extra card for the drinks as well as a weekly card, which is also valid on weekends. During the week there is a daily ticket, with somewhat cheaper offers. Meat lovers come to their costs on the map in the inn: deer, wild horse, calf, farm boar, Duroc pig, Rumpsteak (Rind), Entrecote(Rind) Strauss is also offered, duck and Black Angus(Rind). In addition, some fish and vegetarian dishes, not to forget the interiors: steamed calfshirn or Kalbsian. We decide that the portion sizes that are almost like woodjacks are just a main dish, my wife still owes for an additional salad, and she chooses the cheese parrots. The Schwiegereltern decides for Calfsnierchen Berliner Kunst with apple columns and Calvados sauce, with potato tamph (15.90) and Schnitzel Milano with homemade pasta and ash (14.90). The uncle for the ham Schnitzel with fresh mushrooms and cream sauce next to homemade band noodles (14.90), with me it should be the Spanish Duroc pig in the swamp for 16.90. The Duroc pig comes from America, stays mainly on large pastures (and not in dirt) and is fed at least with 60% maple. Original it is fried without the addition of fat and oil and only slightly seasoned with sea salt. What was then built, we learned with a slight swallowing and a first horror, but positive. All carvings consisted of 2 large carvings, after map with real semmelbrösel well maintained and original baked in butterschmalz, the panade airy and loose, very well seasoned. The flesh juicy and soft. Get out! The calf spices also super soft and delicately pink cooked, the sauce a dream, wonderfully the sour bite-resistant apple spices, the potato stump very well costed, but very powerful. The cheese parrots are wonderfully cheesey and were prepared with cheese not original but with mountain cheese. My tie, but the highlight in the round. 3 medium-sized Duroc medals, filled on a pan with cheese latencies, there was a creamy cream sauce and fresh small mushrooms. No one from the round made his part. We chose different wines, the price of the performance ratio is also excellent here. A Riesling from the wine cooperative Edenkoben (my favorite giant) the district for 3,90. A Dornfelder dry by Schwaigen from the German wine gate 3,70 in the district. Schneider Weisse 0.5 3,90. Conclusion: The dishes are prepared in the in-house service with red oxen logo, which can also be seen on the logo of the sign and advertising banner and cannot be found on the map. With this tasty selection, the outlet of ox meat should be catastrophic. We're coming back, but we all decide for a senior.
.. because the inn has been there since 1632 and probably due to its somewhat happy location, a few kilometers away from the former armor of the Nazis with the famous star on it, in the original state in Mannheim Feudenheim. I have to sneak again and again when I see American films like the marathon man, in which former Nazi members always have to drive a Mercedes Benz (affected by the Mercedes Benz Propaganda) and then walk through the streets of Mannheim and many Turks, who die with a new Mercedes in Mannheim and brew with him. What Ironie .. The inn was built in 1632 by Gangolf Back and was then the Feudenheimer Poststation. Feudenheim is one of the better neighborhoods for me, Xavier Naidoo lived here for a few years, Diringer and Scheidel have built some expensive dressing complexes here. The rental prices are well above the average of Mannheim, about 11.50 per QM. Feudenheim has a lot to offer, in the main street there are countless specialist shops, small boutiques, bakers, butchers etc. The water tower, the landmark of Feudenheim, was built in 1906. After a large reconstruction, this is a well-known architect. Similar towers from the same time can be found in the neighboring towns of Wallstadt and Strassenheim. The castle in Feudenheim was built in the 1920s. Back to present, we reserve a table for last Sunday 10 days ago. The reservation was professional, we have a small freshly tapped pilgrim (although officially closed). When we arrived last Sunday, we were led to our table. All tables were reserved, in the next room was wonderfully covered for 18 guests, here was probably celebrated beautifully. On our table lay a red fabric table cloth, on white fabric napkins, high quality water and wine glasses, noble cutlery and fresh flowers. What bothered me that the heating ran under the corner bench and with increasing duration it was only creepy warm, so there is a star trigger in the ambience. In addition to the normal ticket ommer there is an extra card for the drinks as well as a weekly card, which is also valid on weekends. During the week there is a daily ticket, with somewhat cheaper offers. Meat lovers come to their costs on the map in the inn: deer, wild horse, calf, farm boar, Duroc pig, Rumpsteak (Rind), Entrecote(Rind) Strauss is also offered, duck and Black Angus(Rind). In addition, some fish and vegetarian dishes, not to forget the interiors: steamed calfshirn or Kalbsian. We decide that the portion sizes that are almost like woodjacks are just a main dish, my wife still owes for an additional salad, and she chooses the cheese parrots. The Schwiegereltern decides for Calfsnierchen Berliner Kunst with apple columns and Calvados sauce, with potato tamph (15.90) and Schnitzel Milano with homemade pasta and ash (14.90). The uncle for the ham Schnitzel with fresh mushrooms and cream sauce next to homemade band noodles (14.90), with me it should be the Spanish Duroc pig in the swamp for 16.90. The Duroc pig comes from America, stays mainly on large pastures (and not in dirt) and is fed at least with 60% maple. Original it is fried without the addition of fat and oil and only slightly seasoned with sea salt. What was then built, we learned with a slight swallowing and a first horror, but positive. All carvings consisted of 2 large carvings, after map with real semmelbrösel well maintained and original baked in butterschmalz, the panade airy and loose, very well seasoned. The flesh juicy and soft. Get out! The calf spices also super soft and delicately pink cooked, the sauce a dream, wonderfully the sour bite-resistant apple spices, the potato stump very well costed, but very powerful. The cheese parrots are wonderfully cheesey and were prepared with cheese not original but with mountain cheese. My tie, but the highlight in the round. 3 medium-sized Duroc medals, filled on a pan with cheese latencies, there was a creamy cream sauce and fresh small mushrooms. No one from the round made his part. We chose different wines, the price of the performance ratio is also excellent here. A Riesling from the wine cooperative Edenkoben (my favorite giant) the district for 3,90. A Dornfelder dry by Schwaigen from the German wine gate 3,70 in the district. Schneider Weisse 0.5 3,90. Conclusion: The dishes are prepared in the in-house service with red oxen logo, which can also be seen on the logo of the sign and advertising banner and cannot be found on the map. With this tasty selection, the outlet of ox meat should be catastrophic. We're coming back, but we all decide for a senior.
Es wird wieder Gute Karte Super Nettes Personal Gute Beratung am Tisch Weinkarte ausgewogen Sehr freundlich am tel. Love it
Choice of salads and soup were good. The next morning the breakfast was good quality, and the service was good.
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