Kronenstuben - Bietigheim-Bissingen

Anyone who likes Swabian cuisine will love the Kronenstuben. I'm really happy to get there. Sunday noon there is also always a wonderful menu consisting of day soup, main course and a wonderful little dessert. Full recommendation for my part

Pleasant ambience and delicious food. Remarkable staff rounded off the evening completely. We are completely satisfied... Thank you.

Very friendly service. High quality food.

Nice restaurant with 70ger flair. Very good food of the top class. Staff are very friendly and accommodating. There is also a roof terrace.

After I bought again in Breuningerland today and had eaten my essay instead of Intermezzo, North Sea or Breuninger restaurants, I could be in Bietigheim at 13.30 p.m., I took advantage of the opportunity and returned to Kronenstuben. Parking directly in front of the restaurant is not possible because the building is on the market and is equipped with stop signs. There was no problem with the parking disk and a walk. With the elevator (or stairway walk to the 2nd floor, where offices and shops are also accommodated. We are kindly greeted and guided to our reserved table. A reservation at noon would have been necessary and we can take a place at one of the coveted tables on the window (there are about 10 overlooking the marketplace. The Simsen were decorated with white art farmers in glass vases, many candles and lamps fill the gaps. Terracotta-coloured floor tiles fit the flowering ambience, in which older domains usually eat at this noon. The menu comes in a clean Hartkarton envelope, with us especially interested in the depositors with the daily dishes. Of these, there are three that are today deer goulasch with late zle and small side-lay salad, herbal packs with veal filling and Petersilie Carafes or Gratin with fish fillet with vegetables and Tagliatelle. Each dish costs 8.90 euros. From the regular menu we take the Carpaccio (12.90 Euro), with Ruccola (which unfortunately got garlic, pine nuts, half cherry and parmesan plan. Fresh baguette is served. The meat is tender and beautifully marinated, should have been the maonnaise ornaments for the eye, for me it has not taken because Carpaccio likes me classic and that is simple. Not only that the young service lady was very friendly, safe trained and especially gas-oriented, they suggested that the carpaccio be directed from the kitchen to two plates. A small side salad, mixed with potato salad, ackersalate, carrots, green salad, 2 tomato slices, very well dressed and all fresh, made for vitamins. For me today it was allowed to be the deer-sulash whose mouthpieces were in much dark sauce. Something irritated I am over the cut meat that looked unnatural in the garden condition. The cut reminded me of meat cut in frozen condition. For me, red peppercorns are a pleasure if they only decorate a dish. These many in the sauce didn't fit me. In an extra bowl came the late Lard. These were almost spaghetti-long and certainly homemade. Through the length a bit difficult to eat and cut or wrap late Lard I have only known from spaghetti dishes. I found the part too big for the lunch table that can hold Siesta. The wine came in Karaffen, generous and gifted over the oak. A restaurant with floor-to-ceiling cuisine, where I see the predominantly grey-white-haired generation sitting. I didn't get away from the chair what would have been at the day. I would come back anyway, but then choose from the regular menu.