Zum Stiefelknecht (im Altmühlberg)

When filling out the restaurant details under GastroGuide, I discovered the menu offered by South Tyrolean dishes. Sounds interesting. Today we visited the restaurant Zum Stiefelknecht at the Hotel Altmühlberg in Paulushofen. Coming from Ingolstadt, Paulushofen lies in the loop just before the mountain goes down to Beilngries. There are many parking spaces in front of the building. The entrance to the hotel is flattering, the restaurant goes down the stairs from the entrance hall. In summer there is also a terrace in front of the restaurant. Ambiente: The restaurant looks bright and friendly and is quite modern. A lot of bright wood and delicate blue tones dominate the interior. Everything is well maintained and radiantly clean, also the ceramic department. Service: The greeting was friendly. Chef Megi Rupp briefly interrupted the order at the side table to offer us a free table. Shortly afterwards she brought us the menu. She always takes care of the guests friendly and attentive and finds enough time to change a few words. So we learned that they and their husband Stefan Rupp had previously run a restaurant in Munich and had taken over the boots from their predecessor. It also had the South Tyrolean cuisine on the map from which they took some dishes. With great success, as I learned today. Menu: The current menu is on the homepage. In summary, I would like to say that it contains some South Tyrolean specialities in addition to the usual Bavarian German dishes. Prices seem normal. Food: As a greeting from the kitchen we received a highly polished beer spoon with a small peasant salad, then garnish a little smoked salmon with Wasabi caviar and fresh dress. Excellent! The carrot ginger soup with milk foam and topinambur chips (5,00 Euro) were a perfect hit. Together with some ginger, the organic carrots from the region were masterfully processed to a soup. Quite in taste, above some mic foam instead of the usual cream hood on the way lactose-free and as a special kick small crispy chips from the tobinambur (sweet potatoes). The South Tyrolean soup (4,00 Euro) was a little easier. A simple, rather thin broth with a small bacon dumpling. The ham pieces in it were more like Wammerl than to South Tyrolean bacon. For this, the three types of South Tyrolean dumplings with crushed butter (12.80 euros) were once again the hammer: two small cheeses, mushroom and spinach dumplings, perfect in consistency and taste, with plenty of butter and freshly grated parmesan. Nicely garnished with chopped cuts, with a small additional salad. The additional salad was already in the front. Lollo Rosso and Bionda, Feldsalat, Rucola with cherry tomatoes and a homedressing. The latter is very tasty with acidic cream and a light garlic note. There was also a memento with vinegar, oil, salt, pepper and balsamico. I decided today for the rehragout with Swammerl and fried fingernails (14.90 Euro). The meat was of the best quality, no fat, no tendons and butter. The dark sauce with the small sponges was spicy and well lubricated. The fried fingernails are known in this country rather as swamp noodles. Homemade from potato dough, beautifully soft and by roasting with an approach of roasted flavors. It's harder. It was better. The flowered Kaiserschmarrn with raisins and roasted almond platelets (9.50 euros), with a homemade apple. That was the most delicious (Harleypaule can see the expression) Kaiserschmarrn, whom I have ever had. First he was fabulously fluffy, obviously prepared with only a little flour. The raisins, along with the roasted almond platelets, already offered an overwhelming taste experience, but by the flamingos with rum it was really brilliant. An emperor who also deserves this name! Conclusion: A visit to the boat is highly recommended. Not only for lovers of South Tyrolean cuisine.