We were here for dinner on two days in November and both times it was a real waste. At the last visit (food after a funeral in a large group) I had the beef goulash with dumplings and mixed salad. The very liquid goulash was so throughgrown by flax, fat and cartilages that I could almost not eat it. In addition, the goulash was served with the dumpling in the deep soup plate, which is why it was very difficult to crush the food with knives and fork. The goulash was very picantly spiced, probably with chilli, the dumplings very fade and the salad actually inedible. It was generously sliced raw cloth in slices in the salad, which does not even belong to it. Not only did I wonder if the operato...
For the second time I celebrated my birthday in Hartsee- Stüberl es War as always super nice attentive service, comfortable atmosphere and the food is outstanding at the cake comes no one
The UFB says thank you for the really great delicious food and the beautiful ambiente with you. Keep going. Look forward to your next visit.
Beautiful ambience, food is super tasty and the cook makes this excellent. Come back. Service: Dine in Meal type: Dinner
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Secret tip for beautiful summer days in Eggstätt: plugfish and smokefish from Stefan am Hartseestüberl! Absolutely try!
great food, friendly service and a real secret tip for all vacationers but also domestic : Absolutely fair prices....
We always have our family celebrations here. Great food and nice people. Always like to be here.
Super food, great atmosphere, world's best plug-in-fisher perfoming. Go on!
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Very good food and great ambience. I'm looking forward to the next visit!
Super food, class service...come again.more so!!!
In Rotwein Geschmorte Beinscheibe Vom Angusrind
Getränk Mit Scheiben Minze Und Viel Eiswürfel
Hausgemachtes Mohnparfait L Sauerkirschsoße
Fischgrillteller „Hartsee-Stüberl“
Gin Schweppes Tonic Water 0% Vol.
Zwiebelrostbraten (Rinderlende)
St. Petersfischfilet Vom Grill
Lauwarmes Schoko-Nuss-Küchlein
Tafelspitzbrühe L Leberknödel
Rahmschwammerl L Semmelknödel
