Kaffeegarten Sülze Inh. Walter Heuer

In the regular after two years we have visited the classification system again. the restaurant is the right exit point for steak lovers. service we reached the restaurant around approx. 19.00 a.m. it was moderately occupied. we asked for a table for two people. we were offered for choice. after a short waiting time the cook brought us the menus. when we called our drink desire, a hugo, the head of the house was not quite sure if he had everything for it because on the day before the guests ordered so much aperol splash and prosecco. he was very striving to fulfill the drink desire. was then served. we have not badly beaten, the hugo was fixed in a 0.2 l bottle and finished. without the usual help! there was only a very limited menu in our previous visit. the more extensive menu we know was displayed in the showroom. there were 8 main dishes steak, black, pute) salat and an appetizer. there was no drinking card. the whole thing seemed a little spattan and demanded clearing. the arrival of the operator has brought him an unexpected personal emergency. on the first day after the business holidays his cook broke the poor and fell out for weeks. there was still a tight fit at the service staff. the alternatives were to close the restaurant for weeks or to continue with reduced offer of sparflamme and to participate in the cook/and a part of the service itself. after this declaration we have reassembled the spring situation and gave the chef respect for the choice of the stressful variants. we decided to have the rumpstaek with pommes friten, champignons, crimson butter and salat. the steak was prepared as a desired medium very well at the place. the flesh was very good without longing. the fried champignons was also very well managed, the cake fries golden yellow and crispy and the salad was fresh and crisp. after eating we ordered two more ideas accelerators, aquavit and a ramazotti. when we were served, we were not surprised. esteemed four-storey games, but they were just put into the calculation. the entire building work is surrounded by the use of metal as a factory plant and fits to the designation grading plant which indicates the earlier salt production at this site. betriit der gast das restaurant, is located on the left side a large theke with barstools. we had made a place in a small space next door. here was the floor of kirschbaun laminat. the walls were walled up to a wall with a flow structure wallpaper. the room seemed bright and generous through the large windows and the terrace door. the tables had cirschbaumtisch plates. the chairs were covered from a dark wood with red. the kamin offers some comfort. the tables were covered with places, serviettes and cutlery. on the tables were small vases with real flowers, salt and pfeffer scatter cleanliness everything was without fault and tadel price / performance good

In the regular after two years we have visited the classification system again. the restaurant is the right exit point for steak lovers. service we reached the restaurant around approx. 19.00 a.m. it was moderately occupied. we asked for a table for two people. we were offered for choice. after a short waiting time the cook brought us the menus. when we called our drink desire, a hugo, the head of the house was not quite sure if he had everything for it because on the day before the guests ordered so much aperol splash and prosecco. he was very striving to fulfill the drink desire. was then served. we have not badly beaten, the hugo was fixed in a 0.2 l bottle and finished. without the usual help! there was only a very limited menu in our previous visit. the more extensive menu we know was displayed in the showroom. there were 8 main dishes steak, black, pute) salat and an appetizer. there was no drinking card. the whole thing seemed a little spattan and demanded clearing. the arrival of the operator has brought him an unexpected personal emergency. on the first day after the business holidays his cook broke the poor and fell out for weeks. there was still a tight fit at the service staff. the alternatives were to close the restaurant for weeks or to continue with reduced offer of sparflamme and to participate in the cook/and a part of the service itself. after this declaration we have reassembled the spring situation and gave the chef respect for the choice of the stressful variants. we decided to have the rumpstaek with pommes friten, champignons, crimson butter and salat. the steak was prepared as a desired medium very well at the place. the flesh was very good without longing. the fried champignons was also very well managed, the cake fries golden yellow and crispy and the salad was fresh and crisp. after eating we ordered two more ideas accelerators, aquavit and a ramazotti. when we were served, we were not surprised. esteemed four-storey games, but they were just put into the calculation. the entire building work is surrounded by the use of metal as a factory plant and fits to the designation grading plant which indicates the earlier salt production at this site. betriit der gast das restaurant, is located on the left side a large theke with barstools. we had made a place in a small space next door. here was the floor of kirschbaun laminat. the walls were walled up to a wall with a flow structure wallpaper. the room seemed bright and generous through the large windows and the terrace door. the tables had cirschbaumtisch plates. the chairs were covered from a dark wood with red. the kamin offers some comfort. the tables were covered with places, serviettes and cutlery. on the tables were small vases with real flowers, salt and pfeffer scatter cleanliness everything was without fault and tadel price / performance good

In the regular after two years we have visited the classification system again. the restaurant is the right exit point for steak lovers. service we reached the restaurant around approx. 19.00 a.m. it was moderately occupied. we asked for a table for two people. we were offered for choice. after a short waiting time the cook brought us the menus. when we called our drink desire, a hugo, the head of the house was not quite sure if he had everything for it because on the day before the guests ordered so much aperol splash and prosecco. he was very striving to fulfill the drink desire. was then served. we have not badly beaten, the hugo was fixed in a 0.2 l bottle and finished. without the usual help! there was only a very limited menu in our previous visit. the more extensive menu we know was displayed in the showroom. there were 8 main dishes steak, black, pute) salat and an appetizer. there was no drinking card. the whole thing seemed a little spattan and demanded clearing. the arrival of the operator has brought him an unexpected personal emergency. on the first day after the business holidays his cook broke the poor and fell out for weeks. there was still a tight fit at the service staff. the alternatives were to close the restaurant for weeks or to continue with reduced offer of sparflamme and to participate in the cook/and a part of the service itself. after this declaration we have reassembled the spring situation and gave the chef respect for the choice of the stressful variants. we decided to have the rumpstaek with pommes friten, champignons, crimson butter and salat. the steak was prepared as a desired medium very well at the place. the flesh was very good without longing. the fried champignons was also very well managed, the cake fries golden yellow and crispy and the salad was fresh and crisp. after eating we ordered two more ideas accelerators, aquavit and a ramazotti. when we were served, we were not surprised. esteemed four-storey games, but they were just put into the calculation. the entire building work is surrounded by the use of metal as a factory plant and fits to the designation grading plant which indicates the earlier salt production at this site. betriit der gast das restaurant, is located on the left side a large theke with barstools. we had made a place in a small space next door. here was the floor of kirschbaun laminat. the walls were walled up to a wall with a flow structure wallpaper. the room seemed bright and generous through the large windows and the terrace door. the tables had cirschbaumtisch plates. the chairs were covered from a dark wood with red. the kamin offers some comfort. the tables were covered with places, serviettes and cutlery. on the tables were small vases with real flowers, salt and pfeffer scatter cleanliness everything was without fault and tadel price / performance good