Chiemgau-stüberl
➤ Geisenhausen 2, 83250 Marquartstein, Bayern, Germany
Regional International Specialties, European, German, Cafés, Civil
"The Chiemgau-Stüberl is a small guest house on the grounds of the idyllic Chiemgau-Klinik Marquartstein, where I stayed for 3 weeks. After the devastating flooding in 2013, the Tyrolean Ache was completely renovated. The renovation has succeeded, you feel comfortable. Thus, after the efforts of the day and numerous more or less sweating applications, the Stüberl was repeatedly a welcome oasis of sociality and also relaxation from the stressful everyday spa. The audience consists predominantly of guests of the Chiemgau Clinic, but is also very popular among locals, not least because of the uncomplicated culinary nature of the guardian of the Chiemgau Stüberls, only called “Michi”. Michael and his wife have a good taste of the shop. It is astonishing as the Beiden make it even in high-power, so attentive, always all in sight, flee and always use with a smile in the face and a whistle betweenby the guests. The Stüberl is pub, cafe and small restaurant. The menu consists of a double-printed Tortured Din A 4 sheet, the food selection is quickly counted, there are curry sausages, schnitzel Wiener and Gypsies type, flame cake and haxe. Here the haxe is to be highlighted in particular, it is only available for pre-ordering, whereby the minimum order quantity of 4 haxen is actually reached every day. So it's worth checking out at Michi, even if you're on the go alone, because usually there are plenty of reservations. I found the haxe so good that I became a repeater after 1 week. I hadn't eaten a better haxe until then, the opinion was all at the table. The haxe costs incredible 8,90€, included in the price a gentian as a fat burner. The rating for price/performance ends at 5 stars, I would like to have awarded 6 stars. The Bavarian pork hax was served in the beef, a neat portion with a good fat/meat ratio, well seasoned, a great crispy cracking fat crust, juicy good meat to be detached from the bone, not too fat and not too lean. There was a lush semmelknödel and plenty of herb, in a saucer a defensive sauce, rich in aroma from the haxensud with a light note from beer casting, was served. Hard to believe how much meat a pig's leg has. We've been plucked and highly satisfied. Conclusion: the Haxe in the Chiemgau-Stüberl is not too torn"
