Imbery - Hinterzarten

Even though we were not as often a guest in the Imbery in the last two years as in our back stations in the early years, we have never been unfaithful to this restaurant and have eaten tonight with a single exception (Wirtshus at Parkhotel Adler). What we did not yet know: Günther and Marlies Hättich, the imberia taken over by their parents for over forty years, he as a cook and her as a good spirit of the house, handed over the company to their children Melanie and Matthias in March 2017, that is, shortly after our last years old Hinterzarten holiday; Matthias Hättich followed his father in the kitchen and Melanie Hätt. The friendly and competent ladies and gentlemen have all been known and taken over from the past few years. The former beer garden is now under beryGarden and the beryBar has become from the former farmhouse. Otherwise, it is pleasing that everything remained under the old and detailed information [here link]. I'll take me to the food and drink zone and gather together several evenings. We have taken the following drinks: Martini weiss (in the absence of Averna, 4 cl EUR 4,00), Rothaus Hefeweizen (0,5l EUR 3,70), 2016 Schatzle Grauburgunder (0.25l EUR 6,80), Pfaffenweiler Merlot (0.25l EUR 5,90), Chateau La Tonelle Grand Vin Bordeaux (0.25l EUR 7,80), Oberrotweiler Weißburgunder (0.25 EUR 5,20 Favorithaus the wheat surprised me as pleasant as the Maidle (at home we can only get the Tannenzäpfle in beverage markets from Rothaus). And Zibärtle is so good that not to beat among local digestive agents. We have enjoyed starch broth with herbal leaves (EUR 5,20), deer carvings from Kiel (EUR 21,90), calf liver (EUR 16,80) and several times the offered 3-course menu for EUR 20,80, where I no longer get the respective components properly together. But I must point out that we were really happy with the menus. My personal highlights were the Kalbleber and the Hirschschnitzerei; I had not both on the plate in this quality and on the point for several years. Matthias Hättich as a chef must not hide from his father with his over 40-year-old experience from my point of view (and Melanie Hättich makes the Honneurs at the tables as warm as her mother). For kitchen performance without significant outbreaks (only the strength broth was an idea too sharp) I'm going to the highest this time and I forgive five stars. Price/performance ratio: Votive. Four stars. Conclusion: 2019 also goes to Imbery for us; I look forward to

Even though we were not as often a guest in the Imbery in the last two years as in our back stations in the early years, we have never been unfaithful to this restaurant and have eaten tonight with a single exception (Wirtshus at Parkhotel Adler). What we did not yet know: Günther and Marlies Hättich, the imberia taken over by their parents for over forty years, he as a cook and her as a good spirit of the house, handed over the company to their children Melanie and Matthias in March 2017, that is, shortly after our last years old Hinterzarten holiday; Matthias Hättich followed his father in the kitchen and Melanie Hätt. The friendly and competent ladies and gentlemen have all been known and taken over from the past few years. The former beer garden is now under beryGarden and the beryBar has become from the former farmhouse. Otherwise, it is pleasing that everything remained under the old and detailed information [here link]. I'll take me to the food and drink zone and gather together several evenings. We have taken the following drinks: Martini weiss (in the absence of Averna, 4 cl EUR 4,00), Rothaus Hefeweizen (0,5l EUR 3,70), 2016 Schatzle Grauburgunder (0.25l EUR 6,80), Pfaffenweiler Merlot (0.25l EUR 5,90), Chateau La Tonelle Grand Vin Bordeaux (0.25l EUR 7,80), Oberrotweiler Weißburgunder (0.25 EUR 5,20 Favorithaus the wheat surprised me as pleasant as the Maidle (at home we can only get the Tannenzäpfle in beverage markets from Rothaus). And Zibärtle is so good that not to beat among local digestive agents. We have enjoyed starch broth with herbal leaves (EUR 5,20), deer carvings from Kiel (EUR 21,90), calf liver (EUR 16,80) and several times the offered 3-course menu for EUR 20,80, where I no longer get the respective components properly together. But I must point out that we were really happy with the menus. My personal highlights were the Kalbleber and the Hirschschnitzerei; I had not both on the plate in this quality and on the point for several years. Matthias Hättich as a chef must not hide from his father with his over 40-year-old experience from my point of view (and Melanie Hättich makes the Honneurs at the tables as warm as her mother). For kitchen performance without significant outbreaks (only the strength broth was an idea too sharp) I'm going to the highest this time and I forgive five stars. Price/performance ratio: Votive. Four stars. Conclusion: 2019 also goes to Imbery for us; I look forward to

Small restaurant/café in the hearts of the backspecies. the device is held somewhere between original and modern, white walls in contrast to black beams / columns in the corners and one is the deck. we were there after 14:00, so there was only dei vesperkarte. dei service was friendly, fast and attentive. I have baked the black back steak with cheese and ham with an salad for eur 15,20. I was asked if I wished more (Pommes,Bratkartoffeln, but I was gratefully rejected. the food was very tasty and much. good that I did not want to add; combines a beautiful restaurant.

A good choice if you like really poor service, mediocre food and overly sensitive staff who completely abandon guests who raise issues.

Poor customer care. Spätzle overcooked, mushy like baby food, needed magnifying glass to find the pumpkin.