.on a Monday afternoon when they did not have the opportunity to eat at lunch and are inseparable by the valley from a closed restaurant to the other. here they end at the end of the pm, starve and cold and hope for a...warm supp or so. unfortunately at this time of the day the kitchen is closed and all they offer are sandwiches and a few salads. the service was friendly, especially with the children who got extra tasty on their homemade rustic salami sandwich. the cheese and the salad of the adult äcker lacked any kind of inspiration that tasted it with a piece of orange, was the funniest of it. the environment is typical of a swiss village pub any kind of decoration that ever crosses the h...
The food was excellent, even if we only ordered a delicious large pumpkin soup and a garnished sausage salad for dinner. Unfortunately, that wasn't enough for the service employees. The cutlery and butter peels were vigorously taken away from us, as were the fine sausage rolls and nuts that were warmly offered and served to us by Monika Inauen. The wine was only brought to us after dinner. We have never been served so coldly, arrogantly and carelessly in a restaurant!
the compiled menu was sensational well.The chef brandus as always very sovereign as a host and as a chef with a lot of enthusiasm for his bull.And the charming service nadine, lets hearts rupture faster and brings you just to the ray,Always happy again! at the train station bauma is the gast always welcome.
Eimal meh absolut zfridä gsi! Sonen super feinä Brunch gsi danke viel viel mal! Chas absolut nur witer empfehlä würkli!
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very good and inexpensive kitchen. uses fresh vegetables as ingredients.The meat is used by local producers.
Great restaurant with a great boss, who helped me quickly and easily when I forgot my phone on the bus
everything you want in the wild season. so fine and beautifully dressed - icy bad hammer.
More simply feels good and is always really happy about bread rolls...
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Freundlich, liebwertes Ambiente und köstliche Speisen
Freue mich jetzt schon auf den feinen Wildteller�
Sattelschwein Hirschkalb Mit Hausgemachten Spätzli Und Herbstlichen Beilagen
Kalbssteak Mit Morchelrahmsauce, Nudeln Und Buntem Gemüsebouquet
Sautierter Kalbsleber Mit Rösti
Roggenweggen (Danke-Brötli)
