Ja, die Schweiz im Allgemeinen ist sehr teuer und das ist hier nicht anders. Aber im Vergleich zu Luzern war es noch relativ günstig zu nächtigen. Alles, was beeinflusst werden konnte war top, einzig massiv störend war, dass man morgens um 7 glaubte die Gäste ein Stockwerke höher würden im eigenen Zimmer die Schranktür öffnen. Man muss also Glück haben und oben wohnen oder hoffen, dass die Nachbarn keine Frühaufsteher sind. Aber das lässt sich kaum ändern, sollte man aber wissen. Ansonsten war das Restaurant auf dem ersten Blick auch eher teuer, (ca. 35 € Cordon Bleu), aber wenn man die Qualität betrachtet und was dann noch alles drumherum dabei war, würde ich es auch nach deutschen Verhältn...
the motto keeps what it promises: Red-Footed apple soup with elder apple-glacé sounds unusual - and tastes excellent. the classic rehmedaillons are artistically presented and are fried at the point. the trio of marroni and white-dark chocolate mousse completes the 3-course menu. the chf 59.- are not cheap but absolutely justified for the qualitatiw high quality kitchen. In addition, the service was also very friendly and attentive - overall very recommended.
we were allowed to spend a wonderful day in the key. in the organization we were very supported by keys, they met all the extra requests(worst). from apero to dessert, eating was simply successful and it tasted us all very much. the service team rounded off the whole with their commitment and flexibility perfectly. the day will remain unforgettable for us; many thanks for uch iisatz and üchi lie. it is a new home.
excellent eating, cozy ambiente, attentive service and a great host! an original menu that offers seasonal dishes but also does not miss traditional dishes. the fine tartare in summer, fondue in winter or "bowwurscht with red" and much more make the selection difficult. you are welcome to eat, but also only to beer or to glass wine.
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actually on the way through, we spontaneously ate in the snail to evening the dwarf pepper was sensational, also the pumpkin orange soup. a relaxed atmosphere and a gastronomic garden with chestnuts. Unfortunately, it has not been enough to dessert. I have two more hours to drive.
the menu is not huge, but the choice fits. whether hacktätschli or winzerfondue – the honest, snorkelless farm kitchen is worth a trip!
Very fine food, we were spoiled with a delicious amouse bouche, nice, courteous service in a beautiful setting (garden).
local restaurant with very good kitchen and local atmosphere.Can only be recommended, also for overnight on a trip.
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we have enjoyed the agatha party in the farm with the firefight alpnach and have served a fine dinner.
The small card is also very good Service: 4 Location: 4
Trio Von Marroni Und Weiss-Dunkel Schokolade Mousse
Schweizer Dorrbohnen Geschmorter Speck & Schüfeli
Rotkraut-Apfel-Suppe Mit Holunder-Apfel-Glacé
Geschnetzeltes Von Der Schweizer Trutenbrust
Mit Hopfen Geräuchertes Rindshohrückensteak
Geschmorte Biertreberschweinskopfbäggli
Knochen-In-Schwein (Bone-In-Pork)
Schnitzeli Vom Alpnacher Hirsch
Hinterwälderischi Ennetmooser
Dessertkreation Des Lehrlings
