Hirschen - Sulzburg

Located in the northwest of Müllheim, approx. 1000 inhabitants counting district Britzingen carries the first house in the square in old gas-thöflich customs an animal name. The speech is from the traditional Gasthaus Hirschen, which marks the culinary rookie here. The fact that in Germany's south-west there are still host economies, which are named after four-legged people, at least lets you listen to these days, is one of the ways of returning from the good old age threatened by extinction. But these anachronistic names should not be fooled. Behind so many kernel host house doors is a good-bourgeois jewel – just like in this case the flagship inn, taken by chef Martin Schumacher in 2000, in the heart of Britzingen. Exterior view from the Gasthaus Hirschen Together with his wife Simone, who works with him in the kitchen, he leads the company to the fourth generation. If you believe the information from the net or its trained palate, the 51-year-old Martin Schumacher is a cook that gets easy on the plates with appropriate effort. According to legend, no lesser than the Stuttgart star chef and guest rosoph Vincent Klink thanked “Wielandshöhe” in the guest book of “Hirschen” for the “best Kotelett for years”. For Martin Schumacher is one who makes the effort of a regularly changing menu, chooses his products carefully and most preferably prepares everything himself. The fact that this is appreciated by the guests is that there is nothing here even on a Monday evening without reservation. Well, that I had already taken a few days before to the listener to the smartphone and could reserve a table for two people plus toddler. My second wish candidate, the renowned Gasthof Ochsen in Müllheim Feldberg, was a summer break. And so we looked forward to the involuntary rain shower in the late afternoon – on our hiking tour around the Nonnenmattweiher we were surprised by a thunderstorm – to the warmth of a family-run traditional guest house in the heart of the Markgräfler Land. We received not only a well-launched service lady, but a nostalgic guest houseidylle as from the picture book. Wirtshausatmo pure wood-plated walls, a ceiling covered by kernel wooden beams, a tile oven of anno plus, lampshades as 40 years ago and comfortably padded corner benches created a very particularly warm atmosphere. On such a corner bench we were able to make it comfortable in the back guest room. The child's seat for our lively lady was ready. Framed black and white photographs from days long ago reminded, among other things, the history of this old-honored house. But not only the homely environment left us sway in blessed memories of the former gastro times, but also the carefully compiled food leaflet – certainly not an excessively long list, but a manageable conglomerate of hand-resistant bodies and soul courts – promised better-bourgeois pleasure without contemporary firlefance. Unfortunately, the menu is not read on the homepage. Owner Schumacher seems to be not so much of the new media. However, that he dispenses with a combination damper, he almost honors him again. On the first side of the map, three appetizers, just as many salads, two soups and – we are finally here in the Black Forest – three trout dishes with lively fresh specimens from the ancient trout breeding Drafehn in Seelbach near Lahr. Of course, I had the torment of choice that ended with the spontaneous decision for a rag steak of the Black Forest Färse with green pepper sauce, homemade late zle instead of the usual fries and supplement salad 28.50 Euro jäh. My wife didn't like it much less and ordered the brunette with potato salad 12.80 euros. To this end, she had a bottle of Fürstenberg alcohol-free 0.33l for 3.80 euros, while the sense of a freshly tapped beer mixed with lemon limo stood 0.4l for 4.60 euros. The mandatory bottle of mineral water for sharing landed on our table for friendly 4.50 euros for the three-quarter litre. Later I went to a quarter of Grauburgunder 4,80 Euro from the Britzingen wine cooperative. No mistake as to turn out. Our salads came according to the Hippglas warming for the daughter. They were beautiful oldschool with vinegar and oil. Little Leaf Salad Like The Grandma Turned To Rumpsteak This simple but very well choked Vinaigrette like the grandmother only without Maggi! animated me to lick the plate, which the good nursery and the little observer in the children's chair naturally did not allow. Also my wife was full of praise over her salad plate, which was about a few leaves, but otherwise of the same quality. With my Rumpsteak delivered “medium rare” in the desired cooking degree, everything really fits. My rag steak portion from the total From the small-sniped summer hills to the perfectly sautified pawlings to the existing roasted roasted crust was an impressive picture of a perfect meat plate. If you don't want to get a good steak, you can blame yourself...or vegetarian ; In addition to the mentioned seasonally influenced additions, the homemade late zle, briefly swung in butter, were delivered just like the inconceivably finely decorated cream sauce à part. The cut of the back piece from the heifer kept what the external appearance promised. For this, I like to pay färsengeld meat juice from the delicate inside of this character piece that it was a true splendour. With a neat Kelle Spätzle and the box with the Rahmtunke, I refined my green pepper grains and let the sauce level rise quickly on the plate. A South German Saucenscape Aerial image I thought: if soul food, but then please in its most sinful form. That's how German cuisine goes! On the other hand, my wife's plate, which had been cut open with slices of the juicy skating and the impeccable, perhaps refined with the brew of the skating, almost seemed like a simple senior portion. Of course he wasn't. The straw apple salad that came to the plate with a neat taste was “à la bonne heure” and was absolutely sufficient from its amount. Also the finely smoked and previously possed meat from the pork shoulder was at the right time its hot not boiling! Water bath taken. Only one Klecks Senf was missing for the cut-out vinegar cucumber and the small chicken carrot raw food, in order to give this South-Badish classic the last i bounties of rusticity. With regard to a nightish I paid after my lush main course in the truest sense of the word “Färsengeld”. There was nothing left with me. The lady on my side, on the other hand, had two bullets of ice 4,40 Euros, while Mr Papa, with his small climbing mouse, inspected the stairs up and down to the toilets. So my wife could at least enjoy her dessert in peace. Looking back, the visit of the Gasthaus Hirschen to Britzingen was a home-man-sounding undertaking in the best bourgeois sense. Anyone who stands on honestly cooked, handcrafted perfectly prepared meat kitchen without convenience and pülverchen is right here. In front of the diligent chef Martin Schumacher and his team, one can only draw the hat with great respect. For those who do such an effort for their guests even in seemingly simple courts are not only lovable old-fashioned, but can only be a good person through and through. Such types of characters at the stove, which go to work with respect for the products and with humility for their profession, are becoming increasingly rare. Unfortunately...

Food drinks: What a guesthouse! Everything's right here! Thank you so much for having such a thing!

The hotel is located in the northwest of müllheim, approx. 1000 inhabitants count district britzingen carries the first house at the place in old gas court customs a pet name. the talk is a traditional hospitable, which here marks the culinary rookie. the fact that there are still economics in the southwest of Germany, named after four-legged people, who at least let them listen to them today, is one of the ways they are threatened by extinction from good old times. but these anachronistic names should not be deceived. behind so many kernel hosting doors is a good-bourgeois jewel – just like in this case the flagship in the heart of britzingen, which was taken over by the chef martin schumacher in 2000. Outside view of the gas house sucking together with his wife simone, who works with him in the kitchen, he performs the operation in the fourth generation. if they believe the information from the net or his trained palate, the 51-year-old martin schumacher is a chef that will easily walk up on the plates with the appropriate. according to the legendary vincent klink thanked no less than the stuttgarter Star-Koch and guest rosoph vincent klink in the guest book “Hirschen” for the “best kotelett for years”. for martin schumacher is one that makes the effort of a regularly changing menu, carefully selects its products and prefers to prepare everything yourself. the fact that this is appreciated by the guests is that there is nothing here even on a Monday evening without reservation. now that I had already taken a few days before the listener on the smartphone and could reserve a table for two people plus small child. my second wish candidate, the prestigious gasthof ochsen in müllheim feldberg, was a summer break. And so we were looking forward to the involuntary rain shower in the late afternoon – on our hiking tour around the nonnenmattweiher we were surprised by a thunderstorm – to the warmth of a family-run traditional guest house in the heart of the brandgräfler land. we not only received a well-equipped service woman, but a nostalgic gas houseidylle as from the picture book. wetshausatmo pure wood panel walls, a deck covered by kernel wood beams, a flue oven of anno plus, screens for 40 years and comfortably padded corner benches created a very particularly warm atmosphere. on such a eckbank we could make it comfortable in the back guest room. the child's seat for our lively dame was ready. Framed black and white photographs of days ago recalled among other things the history of this historic house. but not only the local environment made us in blessed memories of the former Gastro times, but also the carefully compiled food leaf – in which did not an overly long list, but a manageable conglomerate of hand-resistant bodies and psychic dishes – promised a better bourgeois pleasure without contemporary firefanz. Unfortunately, the menu is not read on the homepage. holder schumacher does not seem to be so much of the new media. but that he dispenses with a combination damper, almost honors him again. on the first side of the map, three appetizers, as many salads, two suppers and – we are finally here in the black forest – three trout dishes with lively fresh exemplars from the old trout breeding drafehn in seelbach near lahr . in the main dishes there were apart from two meatless dressing a vegetable cuurry and fresh cream pudding on the map, only defresser. Of course I had the quality of choice that ended with the spontaneous decision for a lobe steak of black forests with green pfeffer sauce, homemade late zle instead of the usual pommes and supplement salat 28,50 euro jäh. my wife didn't like it much less and ordered the brunette with kartoffel salad 12,80 euro. her desire for crunchy green relieved an additional leaf salad plate of 6.50 euro as an appetizer. for this purpose she had a bottle forstenberg alcohol-free 0.33l for 3,80 euro, while the feeling of a freshly tapped beer with lemon limo 0.4l stood for 4,60 euro. the obligatory bottle of mineral water to share landed on our table for friendly 4,50 euro for the three quarters of liter. later I went to a quarter of Grauburgunder 4,80 euro from the wine cooperative britzingen. no mistake. our salads came after the Hippglas warming for the daughter. they were beautiful old school with vinegar and oil. small leaf salad like the oma to the rumpsteak turned this simple but very well-lauded vinaigrette like the grandmother licked me only to the plate, which of course does not allow the good kindergarten and the small observer in the child's chair. also my wife was full of praise over her salat plate, which was about a few leaves, but otherwise of the same quality. with my rumpsteak delivered “medium rare” in the desired cooking degree, everything really fits. from the small summer hills to the perfectly embellished pfoten to the existing roasted roasted chest was an impressive picture of a perfect meat plate. if they don't want to get good steak, they have to get themselves. or vegetarian. besides the seasonal supplements mentioned, the homemade late zle, briefly thrown in butter, as well as the unimaginably finely decorated sawnesauce à part were delivered. a box of pure acidic luck holding the cut of the back piece from the heel, which promised the outer appearance. for this I would like to pay for färsengeld meat juice from the delicate inner of this character that it was a true pracht. with a neat kelle latezle and the box with the rahmtunke I refined my green pfeffer grains and let the sauce level rise quickly on the plate. a South German saucenscape air image I thought: if soul food already, but then please in its siniest form. so goes German kitchen! on the other side seemed the plate of my wife, who had been cut up with discs of juicy skissshoes running and the impeccable, perhaps with the brew of the slitshoes running, almost like a simple older portion. Of course not. sumpf south bath type with kartoffel salat the strohapfelsalat came with good taste on the plate and was absolutely sufficient from its amount. also the finely smoked and previously posing meat from the pork was at the right time not to cook hot! water bath. only a small small cut is missing for the cut-out vinegar and the small chicken carrot raw food to give this South-Badische klassiker the last I-Bounties of rusticity. in relation to a nightly paid I after my lush main course in the truest sense of the word “Färsengeld”. it was nothing left with me. the dame on my side, on the other side, had two balls of a 4.40 euro, while herr papa, with its small climbing mouse, inspected the stairs up and down on the toilets. so my wife could at least enjoy her dessert in peace. Looking back, the visit of the gas house was a homemade company in the best bourgeois sense. who stands on honestly cooked, handmade perfectly prepared meat kitchen without comfort and pülverchen is here. before the busy chef martin schumacher and his team you can only pull the hat with great respect. for whoever leads such an effort for his guests even with seemingly simple manner is not only lovable old-fashioned, but can only be a good person through and through. such types of signs on the heart, which go to work with regard to the products and with that for their profession, are becoming increasingly rare.

Only recommended. I didn't eat so well. and from the durocschwein was the hammer. service also very attentive. top wellness factor. only recommended.

That was the hammer! had a menu on Saturday. at the suppe I was suddenly 6 years old and sat at my oma in the kitchen. Just as it tasted, not artificial. eone suppe as before the elongated and the rest