Dorfschänke Gastwirtschaft Metzgerei

We were in Kleinkahl. Once in a small round and sometimes in a bigger society. On working days, hosting takes place in the cozy village economy. It is always interesting to hear the conversations of the locals and those of the numerous overnight guests. On Sundays and holidays and private celebrations guests can enjoy a small and large dining room. In addition to good-bourgeois cuisine, the menu also offers wild dishes, fish dishes and poultry. Friendly operators contribute to a pleasant stay in a cozy dining area. But above all, the owner is chef and prepares the dishes fresh, and most of them with products from the region. During my last visits I could enjoy an excellent fish plate and my companion over a delicious ram. Good appetite

Beautiful place in rural surroundings. The restaurant has a place for family celebrations. Among other things, I can recommend the wild dishes. For example, wild boar spiders with herbal safe. The beer has a rather funny name and will **** Seppel Then taste and good appetite!!

Pleasant village pub with Deft house cooking and own butchery. There is also a sip. Single and twin rooms for small groups (Skatclub) and hikers.

Super service, wonderful food at absolutely fair prices and a unique atmosphere!! Top!

On the occasion of a hike we returned with 10 people in the previously reserved inn. Brechend fully in the guest and ancillary room, in the really nicely furnished restaurant, was assigned to us the table. What was unpleasant to us at the same time that the upholstered benches were all provided with a plastic coating were uncomfortable especially with short clothes in summer. The drinks were also accepted and the reduced card was handed to us with sufficient offer. The drinks of the Eder brewery were brought to us very quickly and the food requests were received. These were also brought relatively fast, simply decorated, village restaurant. The salad was actually quite good and was also praised by Allen, but that was also already. Unfortunately, the scavengers also here from the back and not from the upper shell all tasted very eclectic to Sau, the Jäckersosse insisted on a bright sauce only with mushrooms and was actually taste-neutral. The mixed roast calf/pout was handcrafted in quite ok, but also neutrally seasoned, served with a ready-made sauce, roasts automatically give a beautiful sauce and dumplings. Here too, the veal tasted strangely to freshly slaughtered meat. On the other hand, the wild goulash and the large rag steaks drowned in Sauce were without a tadel, only the so-called roasted onions were very pale and actually only murdered. On our comment on the question: Did it taste? was not reacted and the table was cleared wordless. Conclusion: Village restaurant with a butcher as a chef, we will never return here again, especially since the prices were not exactly cheap for the Kahlgrund.