Landgasthof Zehentstadl - Bad Füssing

Were there several times and have eaten and drunk, as usual in the beer garden. The food was delicious, whether carving, witching or harvesting. The price/performance ratio was right. The service was very nice and good. Always happy.

In a historic building with beer garden. We went to eat here for the second time, friendly service, good Bavarian cuisine, everything was perfect. Nice family atmosphere. I recommend it.

We returned here during our hike to stop a leash. We had a little criticism of food and homemade butter milk. It has all taste and the beer garden offers plenty of space for a small break. The staff was friendly and helpful.

Once again we decided to drive to Aigen to eat in the magnificent beer garden of the Toentstadl. Was of quality good as always, chicken carving and Kaiserschmarrn. Operation wR a Busserl hectic, just responsible for the whole garden, but on holiday no problem. Always recommend

In April we visited the Zehentstadl in Aiging/Bad Füssing for dinner. Both very hungry. We wanted to enjoy the : well maintained hospitality in the cozy atmosphere of a family business! We were the only ones and it rusty! For dinner we were looking for pork larvae in pepper cream sauce and Cordon Bleu, both with mixed salad. The salad was drowned with a finish dressing. The Cordon Bleu was fresh, very thin (kloped) and filled homeopathically, making it slightly dry but soft. The Pommes were good. The bastards were tough and inviolable! The dark finished sauce has not earned the name pepper, pepper was neither tasteful nor visual a trace, not a single pepper grain in sight. We drew attention to the fact that this is not a fillet. She explained her velvety: in the region pig larvae are made from triggered pellets. We offered to pay only half. The food went back to the kitchen. We then got the greeting from the kitchen, the meat would have been cut open and found for good. My question, whether it was also tried by the kitchen, was not answered. The kitchen, whoever is the kitchen, was at least too cowardly to criticize. We've been paying for a long time, almost 11€ per dish. On the Internet you only find evidence that Lende is a different term for filet. Should this not be the case, the customer must be pointed out, similar to Schnitzel Wiener Art. Therefore, the way in which regional pork lard is offered and sold is simply fraud to the customer. On the menu belongs: pork larvae, zäh and vom Kotelett by type of house with a pepper sauce without pepper. The salad is unfortunately drunk in the dressing. That would be fair.