Zum Kuchlbauer - Abensberg

Unfortunately, I couldn't make a photo to eat today because my outside camera is broken and a selfie stupid looked; that I again ate the sponge roast, which was very tasty and very tender. which was very noticeable: the chef probably bought ruccola at the bargain price, because everywhere ruccola was in it: in the inlay salad, in the cervical salad, in the pork roast and not much in any case. but I like ruccola, so everything is good. the service was again very friendly and I also like the facility. the restaurant is recommended.

In the regular short-term return to the kuchelbauer local was empty we were the only guests free space choice local rustic, as it is used by a brewery restaurant is very nice enough menu that once flock filet eat and once wood-fallsteak schollenfilet with self made kartoffelsalat unfortunately with garlic then the filet was not completely absorbed but again oxly. service very friendly the environment pleasant cleanliness was without complain

It was our first visit there, and I was surprised how beautiful it is in abensberg. the place where it is located is very well maintained and quiet, yes they can speak of idyllic. the large house from the kuchlbauer donates a wonderful natural shadow, so today we could sit wonderfully outside despite the heat. the services were all very fast and fleeting on the road and also friendly. Unfortunately, there was only a very small day card I couldn't understand. only on Sundays are quite a lot of people on the go, make a trip and then like to go in, and then the kitchen is not full? the tageskarte was very vegetarian-unfriendly. there was no fun. not even a vegetarian salate stood on the map and I also don't think any veggie suppe. rahmschwammerl and cheese essayle would have been the alternatives. fish has not been offered at all. we were 5 people and have eaten something else, so we could also taste any different dishes. salat with c. ham and cheese: very large part, cheese and ham unfortunately hugely cut, salad leaves also huge, so it was already a small art to eat the glue-free. yoghurt dressing unfortunately nothing special and too watery. mixed roast of black and calf: portion was good, tasteful also good. a little better than average. Rahm-Pfifferlings: large part, tastefully outstanding. cut: partly looked huge at the first moment, but remained approx. 50% of the bones left. Tasteful but very, very good and especially brilliant was the acidic spice. holzfallen steak with Russian tweepers: meat was unfortunately not as tender as hoped, but in the direction tough, but was still edible. Bratkartoffeln were extremely oily and laby. tastefully good. Gothic, it remains a somewhat bitter aftertaste. I would still be back here because some dishes were really good and cheap it was also good. Maybe next Saturday night and hopefully the whole card is offered.

At the kuchlbauer eat and drink them with quite surprising moments. we had to pick up at night for a little time at the time of the spas. spargel enjoy where it grows and we were not disappointed. on one night we had thin 1 armpit with hollandaise (14,20 € with 100 g Bavarian landsenke, rumpsteak and bark fillet (together 15,80 €). during the late season as an appetizer, they should try the spagelsud with old love cream. practically the spay cooking water used in two brilliant (2.80 €) with a white beer hood. Also the turret roast, a filled pork roast and the pork roast could convince. a change of the insert from rub to smmelknödel was no problem. as little as ample extra sosse that everything floats well. depending on taste, white, sport friend or sauvignon blanc. for all foods there are the appropriate drinks. and everything cost. very friendly, competent and fast service complete the very good impression of the kuchlbauer.

“Very centrally located, services friendly and easy to forget about ordering 1 beer you can already forget 1 beer) table decoration is simple and tasteless. at 4 out of 4 no satisfaction. gurkensalat tasteless, pommes without salt and stubborn, spinach cold and un seasoned, cartoffels boiled, callbspant flattened, wetar was visually a hingucker, also the pfifferlingsuppet, but the tartaric acid was tastefully a zero round. in the form of hospital kitchens. not garnishing, just sweet. too small. 2 x were there 1 x they can forgive) 2 x disappointed. as always good. ‘