Fischerhäusle - Karlsruhe

Prolog: The selection of gastronomy, which allows for a comfortable lunch, is quite manageable in my work place Wörth am Rhein. In the past, we gradually deteriorated to Altwörth to return to “Toni’s Pizzaexpress”. Or a few meters further to the döner and pizza shop called “La Luna”. The latter is now located a bit “away from the shot” at the edge of the village. And the pizzas of Toni were not revelation at the time. Just as little as the one from “Pizza-Amore” in the old shopping center on the Dorschberg. The disadvantage of these Italo cups: after that one smells so intensely after Italian bakery and melted cheese, that one hardly dares to go back to work, because the colleagues there – by the way, quite rightly – are opposed to the nose. Only the “Amadeus” at the Bienwaldhalle is known to me by the representatives of the local Grillzunft. A standard Greek that didn't really convince me at that time. On the other hand, the Bavarian court in Ottstraße, in which Greek is also tabled, has to be tested. Just like the quite new restaurant “El Greco” located in the Rheinhalle zu Maximiliansau. Its good reputation for culinary evaluation cries. The “Maximilian Center” opened ten years ago, which also houses some gastro plants, promised to improve the culinary situation at noon. If you let the usual fast food suspects McDonald’s and Subway out, then the daily search for viable is essentially limited to the Asia Wok located there, called “Le Vietner”, the ice cream café Florence, the Pizza Max of the also Döner offers, the warmth of the butchery Zeiss as well as to another Döner Mediterranean snack. I have been visiting these shops more or less regularly for several years. The boring Asian noodles from the Chinese have long been over and also the döner I feel as a saturating emergency nail that only fills the stomach and has little to do with pleasure. A limited situation that forced me to focus a little bit more eastwards. The city of Karlsruhe is well known to be located just opposite the other Rhine side. Hardly the Rhine bridge has been passed, you are already in Knielingen, the northwestern part of the city and the second largest area after Durlach. Here my search for tasty lunches began. I will now report on them in a multi-part series “Karlsruher Mittagstisch”. The fishermen's house starts. The fishing house During the trip in the digital travel guide with the Eulen logo, I encountered the hospitality industry located at the club lake of the Sportfischervereinigung Knielingen. This is located just outside the green belt between Rheinbergstraße and Bruchweg, directly on the already mentioned fishing waters of a former gravel pit. The online descriptions were limited to a few meaningful attributes such as “lecker”, “recommendable” and “prima selection”, but my interest was awakened. I was curious about the “tolle staff”, the “fair prices” and the “super food” that promised me the world’s largest travel site. Just before Christmas holidays, I visited the place for the first time. It was a good thing to do on this morning. The large-scale but almost completely occupied parking lot in front of the house indicated. I had no room to fear, and I saw myself returning to Wörth, smiling about half a diner or a piece of heated pizza. But everything was different. The luxuriant Christmas tree, placed in the centre, reminded me of the nearby feast of love immediately after entering the guest room. Ms. Nermina Hrle, chief and service manager at the same time, kindly greeted me and gave me a table in the front guest room just opposite the counter. Then I sat and had a little time to look around. In the meantime, timeless naturality reigned, reminiscent of the hospitality charm of the 80s. Ball lights hung from the wooden ceiling with dark beams. The wooden panels on the ceiling were painted in bright beige. It seems that the 30 years ago were still darker. The furniture also breathed the spirit of past days. The wooden chairs, which had a somewhat old-fashioned surface and a back rest, provided quite comfortable seating conditions, stood around simple tables with a white linen cover. Over grey tiled soil it went past the vault into a second, much more open guest room, which could be separated by a folding door also for larger companies. The large windows flooded the interior of the place with sufficient light, which made the somewhat darker furnishings forget quickly. On the walls, a couple of well-prepared splendours from the successes of the Kneelinger sport fishermen. In addition, various shelves with bottled wine bottles and some framed pictures interrupted the monotonous white of the walls. Salt and pepper mills were prepared on the Christmasly decorated tables. For coffee and cake lovers the obligatory sugar spreader was not allowed to be missed. Of these, the audience consisting predominantly of older semesters made use of rain. Many pensioners found the way to the fishing house. The way the boss greeted her guests or passed on to a large tribal clarinet. For more than 20 years, the restaurant is in the hands of the Hrle host family, as the friendly young man assured me behind the vault. In such a time, a stable customer base can be built – if the quality is correct. Most guests seemed to choose their meal from the small lunch card. There were six different dishes ranging from 7.90 to 8.50 euros. All with a small, pre-filled salad plate included. If you prefer to eat à la carte, you could get the menu and draw it from the full repertoire. Between the salad with poultry liver, double sea salmon fillet and nature as well as three different meat plates I was allowed to decide. Vegetarians seem to be improvised in the middle of the day – no “court without” was on the daily map. This is probably due to the meat-affinated Ü60 public. This species, which is predominantly coming in here, probably does not want to burden itself with too much healthy greenery. Or not too much polluted green produce healthy? Just a point of view. In my previous three visits to the fishermen's house, I was able to try about half of the lunches offered, because a few dishes were chosen as fixed sizes for each of my visits. The rest of the offer will probably depend on the market situation or The head of chef's mood is added. The salad, made with slightly sweet dressing, opened every lunch. There was nothing to complain about. Only the unloved slices of the salad cucumber I ignored every time flow. At the first visit I chose the juicy fried in the pan, panned gypsy carving with pommes 7.90 Euro. No mistake, because the part was appetizingly seasoned and had a mercifully knocked meat core. No copy of the Schwäbisch-Hall brand "...you can build on these pigs!" The Pommes, neat averages, seemed to have completed their frying bath in fresh fat. In the gypsy sauce not particularly pungent, a few heirs or peas were bumbled to my wonder. For dessert, I had a vanilla-ice-filled Palatschinke 5,50 Euro, which also filled its culinary destiny. At the next visit, I decided for the panned Alaska salmon fillet, which I wished to climb with band noodles in Rieslingrahmsauce 8.50 Euro. Here, too, the plate was coherent. The sauce was slightly softly spiced, which was probably more suitable for older rulers. For me, she could have had a little more taste. Especially since their scent of white wine was more likely to behave. The noodles bathed a little too long in the salt water, but this did not bother me particularly, because the fish had the appropriate spice skeleton to stick to the crusty panade tastefully. At the last time I took a colleague to the fishing house. He also chose the described fish plate with cream noodles and was very satisfied. There are no culinary revelations, but the kitchen offers a decent quality, which is clearly above canteen level. In addition, after every visit I had a pleasant abdominal feeling, which is not always natural in this type of kitchen. Such a daily Pola Pola 7,90 Euro with five Cevapcici, a meat skewer, Djuvec rice, French fries, Ajvar and raw onions usually strikes a three-storey house like an asteroid. I don't know what it would do with my stomach, so my thought at the order. My worries were only evacuated when I had crushed the Balkan grill plate. Sure, that wasn't a light meal, but everything was freshly prepared and I left the onions outside. Especially the minced meats appeared to me. The paprikareis refined with peas and carrots was delighted by a strong aroma. Only the pork skewer was something to grow through and danced as tastefully as qualitatively from the row. As already mentioned in the heading, the price-performance ratio fits here. The beverage prices are calculated with soil adhesion – 2.20 euros for a large mineral water 0.4 l go fine – and the service personnel do a perfect job. For about 10 Euros a venture that can be done at noon. There is no need for huge portions or multi-course menu sequences, but in the very first line honestly cooked home cooking, which is not too heavy in the stomach and is served by friendly and carefree staff.

Prolog: The selection of gastronomy, which allows for a comfortable lunch, is quite manageable in my work place Wörth am Rhein. In the past, we gradually deteriorated to Altwörth to return to “Toni’s Pizzaexpress”. Or a few meters further to the döner and pizza shop called “La Luna”. The latter is now located a bit “away from the shot” at the edge of the village. And the pizzas of Toni were not revelation at the time. Just as little as the one from “Pizza-Amore” in the old shopping center on the Dorschberg. The disadvantage of these Italo cups: after that one smells so intensely after Italian bakery and melted cheese, that one hardly dares to go back to work, because the colleagues there – by the way, quite rightly – are opposed to the nose. Only the “Amadeus” at the Bienwaldhalle is known to me by the representatives of the local Grillzunft. A standard Greek that didn't really convince me at that time. On the other hand, the Bavarian court in Ottstraße, in which Greek is also tabled, has to be tested. Just like the quite new restaurant “El Greco” located in the Rheinhalle zu Maximiliansau. Its good reputation for culinary evaluation cries. The “Maximilian Center” opened ten years ago, which also houses some gastro plants, promised to improve the culinary situation at noon. If you let the usual fast food suspects McDonald’s and Subway out, then the daily search for viable is essentially limited to the Asia Wok located there, called “Le Vietner”, the ice cream café Florence, the Pizza Max of the also Döner offers, the warmth of the butchery Zeiss as well as to another Döner Mediterranean snack. I have been visiting these shops more or less regularly for several years. The boring Asian noodles from the Chinese have long been over and also the döner I feel as a saturating emergency nail that only fills the stomach and has little to do with pleasure. A limited situation that forced me to focus a little bit more eastwards. The city of Karlsruhe is well known to be located just opposite the other Rhine side. Hardly the Rhine bridge has been passed, you are already in Knielingen, the northwestern part of the city and the second largest area after Durlach. Here my search for tasty lunches began. I will now report on them in a multi-part series “Karlsruher Mittagstisch”. The fishermen's house starts. The fishing house During the trip in the digital travel guide with the Eulen logo, I encountered the hospitality industry located at the club lake of the Sportfischervereinigung Knielingen. This is located just outside the green belt between Rheinbergstraße and Bruchweg, directly on the already mentioned fishing waters of a former gravel pit. The online descriptions were limited to a few meaningful attributes such as “lecker”, “recommendable” and “prima selection”, but my interest was awakened. I was curious about the “tolle staff”, the “fair prices” and the “super food” that promised me the world’s largest travel site. Just before Christmas holidays, I visited the place for the first time. It was a good thing to do on this morning. The large-scale but almost completely occupied parking lot in front of the house indicated. I had no room to fear, and I saw myself returning to Wörth, smiling about half a diner or a piece of heated pizza. But everything was different. The luxuriant Christmas tree, placed in the centre, reminded me of the nearby feast of love immediately after entering the guest room. Ms. Nermina Hrle, chief and service manager at the same time, kindly greeted me and gave me a table in the front guest room just opposite the counter. Then I sat and had a little time to look around. In the meantime, timeless naturality reigned, reminiscent of the hospitality charm of the 80s. Ball lights hung from the wooden ceiling with dark beams. The wooden panels on the ceiling were painted in bright beige. It seems that the 30 years ago were still darker. The furniture also breathed the spirit of past days. The wooden chairs, which had a somewhat old-fashioned surface and a back rest, provided quite comfortable seating conditions, stood around simple tables with a white linen cover. Over grey tiled soil it went past the vault into a second, much more open guest room, which could be separated by a folding door also for larger companies. The large windows flooded the interior of the place with sufficient light, which made the somewhat darker furnishings forget quickly. On the walls, a couple of well-prepared splendours from the successes of the Kneelinger sport fishermen. In addition, various shelves with bottled wine bottles and some framed pictures interrupted the monotonous white of the walls. Salt and pepper mills were prepared on the Christmasly decorated tables. For coffee and cake lovers the obligatory sugar spreader was not allowed to be missed. Of these, the audience consisting predominantly of older semesters made use of rain. Many pensioners found the way to the fishing house. The way the boss greeted her guests or passed on to a large tribal clarinet. For more than 20 years, the restaurant is in the hands of the Hrle host family, as the friendly young man assured me behind the vault. In such a time, a stable customer base can be built – if the quality is correct. Most guests seemed to choose their meal from the small lunch card. There were six different dishes ranging from 7.90 to 8.50 euros. All with a small, pre-filled salad plate included. If you prefer to eat à la carte, you could get the menu and draw it from the full repertoire. Between the salad with poultry liver, double sea salmon fillet and nature as well as three different meat plates I was allowed to decide. Vegetarians seem to be improvised in the middle of the day – no “court without” was on the daily map. This is probably due to the meat-affinated Ü60 public. This species, which is predominantly coming in here, probably does not want to burden itself with too much healthy greenery. Or not too much polluted green produce healthy? Just a point of view. In my previous three visits to the fishermen's house, I was able to try about half of the lunches offered, because a few dishes were chosen as fixed sizes for each of my visits. The rest of the offer will probably depend on the market situation or The head of chef's mood is added. The salad, made with slightly sweet dressing, opened every lunch. There was nothing to complain about. Only the unloved slices of the salad cucumber I ignored every time flow. At the first visit I chose the juicy fried in the pan, panned gypsy carving with pommes 7.90 Euro. No mistake, because the part was appetizingly seasoned and had a mercifully knocked meat core. No copy of the Schwäbisch-Hall brand "...you can build on these pigs!" The Pommes, neat averages, seemed to have completed their frying bath in fresh fat. In the gypsy sauce not particularly pungent, a few heirs or peas were bumbled to my wonder. For dessert, I had a vanilla-ice-filled Palatschinke 5,50 Euro, which also filled its culinary destiny. At the next visit, I decided for the panned Alaska salmon fillet, which I wished to climb with band noodles in Rieslingrahmsauce 8.50 Euro. Here, too, the plate was coherent. The sauce was slightly softly spiced, which was probably more suitable for older rulers. For me, she could have had a little more taste. Especially since their scent of white wine was more likely to behave. The noodles bathed a little too long in the salt water, but this did not bother me particularly, because the fish had the appropriate spice skeleton to stick to the crusty panade tastefully. At the last time I took a colleague to the fishing house. He also chose the described fish plate with cream noodles and was very satisfied. There are no culinary revelations, but the kitchen offers a decent quality, which is clearly above canteen level. In addition, after every visit I had a pleasant abdominal feeling, which is not always natural in this type of kitchen. Such a daily Pola Pola 7,90 Euro with five Cevapcici, a meat skewer, Djuvec rice, French fries, Ajvar and raw onions usually strikes a three-storey house like an asteroid. I don't know what it would do with my stomach, so my thought at the order. My worries were only evacuated when I had crushed the Balkan grill plate. Sure, that wasn't a light meal, but everything was freshly prepared and I left the onions outside. Especially the minced meats appeared to me. The paprikareis refined with peas and carrots was delighted by a strong aroma. Only the pork skewer was something to grow through and danced as tastefully as qualitatively from the row. As already mentioned in the heading, the price-performance ratio fits here. The beverage prices are calculated with soil adhesion – 2.20 euros for a large mineral water 0.4 l go fine – and the service personnel do a perfect job. For about 10 Euros a venture that can be done at noon. There is no need for huge portions or multi-course menu sequences, but in the very first line honestly cooked home cooking, which is not too heavy in the stomach and is served by friendly and carefree staff.

Prolog: The selection of gastronomy, which allows a passable day to return, is quite manageable in my workplace wörth am rhein. In the past, we gradually moved to Oldwörth to return to “Tonis Pizzaexpress”. or a few meters further in the duner and pizza shop “La Luna”. The latter is now a little “away from the shot” on the edge of the place and the pizzas of Toni were not revealed at that time. as little as that of “Pizza-Amore” in the old shopping center at the dorschberg. after the part of this Italo cupcake: you smell so intensely after Italian bakery and melted cheese that you hardly dare to go back to work because the colleagues there – by the way to the right – are against the nasal shells. by the representatives of the local Grillzunft, only the “Amadeus” is known to me in the Bienwaldhalle. Standard Greek that couldn't really convince me at that time. the Bavarian court in the ottstraße, in which the Greek is also placed, must be tested. just like the right new restaurant “El Greco” in the Rheinhalle zu maximiliansau. a good reputation for culinary reviews. an improvement in the culinary situation at noon promised the “Maximilian Center” which was opened ten years ago and which also houses some gastro plants. if you can imagine the usual fast foods McDonalds and subway outside, then the common search for edible is essentially on the Aia wok located there "Le Viet", the eiscafé florenz, the pizza max, which also offers döner, the warmth of the metzgerei zeiss and another dönsbiser I have visited for several years. The boring Asian noodles from the Chinese I have long over and also the dark I feel as a saturating nonagel that only likes and has quite little to do with pleasure. a limited situation that forced me to focus a bit more eastwards. the city of Karlsruhe is known to be located directly opposite the other Rhine side. The Rhine Bridge has hardly happened, you are already in knielingen, the northwestern part of the city of fanatics and the second largest area after durlach. here started my search for delicious lunches. I will now report it in a multi-part series “Karlsruher Mittagstisch”. the beginning is the fischerhaus. the fishermen's house when surfing the digital tour guide with the Eulen logo I met the gas industry at the foot of the Sports Fishing Association. This is located directly in front of the green belt between Rheinbergstraße and bruchweg, directly on the already mentioned fishing waters of a former gravel pit. the online descriptions were at little meaningful attributes like “lecker”, “recommendable” and “prima selection”, but my interest was awakened. I was looking forward to the “tolle staff”, “air prices” and “superfood” that promised me the world’s largest travel site. just before Christmas I visited this for the first time on site. it was a good thing to do on this morning Wednesday afternoon. the large, but almost completely occupied car park indicated in front of the house. I had feared not to get any place and saw myself returning to an anger, smiled half a can or a piece of heated pizza. but everything was different. the luxuriously hanging Christmas tree in the middle immediately reminded me of the closest company of love immediately after entering the Gaststube. frau nermina hrle, chefin and service manager at the same time, greeted me kindly and gave me a table in the front dining room directly opposite the counter. I sat now and had a little time to look around. Inside reigned timeless good-bourgeoisity, reminiscent of the hospitable charm of the 80s. Ball lights suspended from the wooden ceiling with dark beams. the wooden panels on the deck were painted in light beige. well imagined that the 30 years ago were still kept in dark tons. also the furniture breathed the spirit of the last days. the somewhat old baked wooden chairs, equipped with padded surface and back rest for very comfortable seating conditions, stood around simple tables with white linen. over grey tiled floor it went past the vaults into a second, clearly open dining room, which could also be separated by a folding door for larger companies. the large windows flooded the interior of the place with sufficient light, which made the somewhat darker device forget quickly. on the walls a few prepared splendours of the knielinger sport fishermen take place. In addition, various shelves with fidgeted wine bottles as well as some framed pictures the monotone white of the walls. salt and pepper mill are available on the Christmasly decorated tables. for coffee and cake lovers the obligatory sugar spreader was not to be missed. the publikum regen mainly consists of older semesters. many retired people found this way to the fishing house. the way and sages, as boss greets her guests or let them pass on a great landlord. For more than 20 years, this has been local in the hands of the host family, as the friendly young man assured me behind the vault. in such a time a stable customer base can be built – if the quality is correct. most guests seemed to choose their meal from the small lunch card. here were six different dishes between 7.90 and 8.50 euros for choice. all with a small, prefilled salad plate. who would rather eat à la carte could take the diner card and pull it out of the full repertoire. between the salad with a leafy, double salmon fillet and nature as well as three different meat plates I was allowed to decide. in vegetarians is apparently improvised at the same time – there was no single “court without”. This is probably attributable to the carved Ü60 public. this mainly incoming species does not want to burden themselves with too much healthy green. or not too much dirty greenware healthy? all pure views. in advance: During my previous three visits to the fishermen's house, I could also taste half of the lunch offered, because during each of my visits to the choice, some dishes were as solid size. the rest of the offer will probably be supplemented depending on the market situation or mood of the cook. salad with slightly sweet dressing open every day. there was nothing to mock. only the unloved slices of Salat Gurke I ignored every time I flew. during the first visit I chose the juicy roasted in the pan, picked gypsy carving with pommes 7.90 euro . no mistake because the part was appetizing and had a mercifully beaten meat core. no copy of the brand Swabian Hall “...you can build on these pigs!” , but also no TK scrap press meat. the pommes, neatly averaged goods, seemed to have finished their fritus bath in fresh fat. in the not especially picnic gypsy sauce, to my surprise, still a few **** or I had a pellet cook 5.50 euros filled with vanilla ice cream, which should also be filled with culinary delights. at the next visit I chose the paved Alaska sea salmon fillet that I wished with band noodles in rieslingrahmsauce 8.50 euro kredenzte. Here, too, the plate was unanimous. the sauce was slightly softened, which was probably better suited for the older herrings kulinar. for me she could have tasted a little more. above all because you smell like white wine so behave rather. the noodles bathed a little too long in the salt water, which didn't bother me particularly because the fish had the appropriate spicy skeleton to stick tastefully to the crust. for the last time I took a colleague with me to the fischerhaus. he also chose the described fish plate with cream noodles and was very satisfied. There are no culinary manifestations here, but the kitchen offers a decent quality that is clearly above the angular level. In addition, after every visit I had a pleasant feeling of diffraction, which is not always self-evident in this type of kitchen. Such a co-day Pola pola 7,90 Euro with five cevapcici, a meat spokes, Djuvec rice, pommes frites, ajvar and raw tweebeln usually meets a three-storey house like an asteroid. I don't know what it would do with my love, so I thought of the order. My concern was evacuated only when I crushed the Balkan grill plate. Sure, that was not an easy cost, but everything was freshly prepared and the lashes I pulled out. above all the chiffels appeared to me. the paprikareis refined with fertilized and carrots enjoyed by a strong aroma. only the pigpest was something that grew through and danced a bit from the series as tasteful as qualitatiw. As already mentioned, the price-performance ratio fits here. the beverage prices are calculated with soil adhesion – 2.20 euros for a large mineral water go 0.4 l in order – and the service personnel do a perfect job. 10 euros a risk that can be fully accepted at noon. there is no need for enormous portions or multi-course meals, but in the first line honestly cooked house cooking, which is not too difficult in the sweet and is served by friendly and careless staff.

Prolog: The selection of gastronomy, which allows for a pleasant lunch, is quite manageable in my workstation Wörth am Rhein. In the past, we gradually swallowed it to Altwörth to “Tonis Pizzaexpress”. Or a few meters further to the Döner and Pizzeria shop called “La Luna”. The latter is now a bit "out of the shot" on the edge of the village. And the pizzas of Toni were not revealed at that time. Just as little as the one of “Pizza-Amore” in the old shopping center on Dorschberg. The disadvantage of these Italo cups: After that one smells so intensely after Italian bakery and melted cheese, that one hardly dares to go back to work because the colleagues there – by the way, right – stand against the nose. Only the “Amadeus” in the Bienwaldhalle is known to me by the representatives of the local Grillzunft. A standard Greek that couldn't really convince me at the time. On the other hand, the Bavarian court in Ottstraße, in which Greek is also placed, must be tested. Like the new restaurant “El Greco” in the Rheinhalle in Maximiliansau. Its good reputation for culinary evaluation screams. The “Maximilian Center” opened ten years ago, which also houses some gastro plants, promised to improve the culinary situation at noon. If you can imagine the usual fast food suspects McDonald's and Subway outside, then the daily search for viable is essentially on the Asia Wok located there "Le Vietner", the ice cream café Florence, which also offers Döner, the warmth of the Zeiss butcher shop and another Döner Mediterranean snack. I have visited these shops more or less regularly for a few years. The boring Asian noodles from the Chinese have been over for a long time and the döner I feel as a saturating emergency nail that only fills the stomach and has little to do with pleasure. A limited situation that forced me to focus on something eastern. The city of Karlsruhe is known to be located directly opposite the other Rhine side. Hardly the Rhine Bridge has happened, you are already in Knielingen, the northwestern part of the city and the second largest area in Durlach. Here my search for delicious lunch began. I will now report it in a multi-part series “Karlsruher Mittagstisch”. The house of fishermen begins. During the journey in the digital tour guide with the Eulen logo, I met the hospitality industry at the club lake of the Sportfischervereinigung Knielingen. This lies directly in front of the green belt between the Rheinbergstraße and Bruchweg, directly on the already mentioned fishing waters of a former gravel pit. The online descriptions were limited to a little meaningful attributes such as “lecker”, “recommendable” and “prima Selection”, but my interest was raised. I was curious about the “Great Personnel”, the “air prices” and the “Super Food” that promised me the world’s largest travel site. Just before Christmas I visited the place for the first time. It was a good thing this morning. The large, but almost completely occupied car park indicated in front of the house. I had no room to fear, and I looked back to Wörth, smiling about half a diner or a piece of heated pizza. But everything was different. The lush Christmas tree in the centre reminded me of the nearby feast of love immediately after entering the guest room. Ms. Nermina Hrle, chief and service manager at the same time, kindly greeted me and gave me a table in the front guest room directly opposite the counter. Then I sat and had a little time to look around. Inside there was timeless nature, reminiscent of the hospitality charm of the 80s. Ball lights hung from the wooden ceiling with dark bars. The wooden panels on the ceiling were painted in bright beige. It seems they were even darker 30 years ago. The furniture also breathed the spirit of the last days. The wooden chairs, which had a somewhat old-fashioned surface and a backrest, offered very comfortable seating conditions, stood around simple tables with white linen. Over grey tiled floor it passed the vault into a second, much more open guest room, which could also be separated by a folding door for larger companies. The large windows flooded the interior of the place with sufficient light, which quickly left the somewhat darker furnishings forgotten. On the walls, a few well prepared splendours of the successes of the Kneelinger sports fishermen. In addition, various shelves with bottle wine bottles and some framed pictures have interrupted the monotonous white of the walls. Salt and pepper mills were prepared at the Christmasly decorated tables. For coffee and cake lovers, the obligatory sugar beet was not missing. The audience, which consisted mainly of older semesters, used rain. Many pensioners found the way to the fishing house. The way the boss greeted their guests and passed on to a big regular. For more than 20 years, the restaurant has been in the hands of the Hrle host family, as the friendly young man assured me behind the vault. In such a time, a stable customer base can be built – if the quality is correct. Most guests seemed to choose their meal from the small lunch card. There were six different dishes from 7.90 to 8.50 euros. All with a small, pre-filled salad plate. If you prefer to eat à la carte, you can get the menu and drag it out of the full repertoire. I was able to decide between salad with poultry liver, double salmon fillet and of course as well as three different meat plates. Vegetarians seem to be improvised in the middle of the day – there was no “court without” on the daily map. This is probably attributable to the carved Ü60 public. This type, which comes predominantly here, does not want to burden itself with too much healthy green. Or healthy, not too much dirty, green? Just one point. During my previous three visits to the fishermen's house I was able to sample about half of the lunch offered, because for each of my visits some dishes were chosen as solid sizes. The rest of the offer is likely to depend on the market situation or the boss of the cook mood is added. The salad, with some sweet dressing, opened every lunch. There was nothing to complain about. Only the unloved slices of Salat Gurke I ignored the river every time. During the first visit I chose the juicy roasted in the pan, chipped gypsy carving with pommes 7.90 Euro. No mistake, because the part was appetizingly seasoned and had a mercifully beaten meat core. No copy of the Schwäbisch-Hall brand “...you can build on these pigs!” but also no TK shot of pressed meat. The pommes, ordinary averages, seemed to have finished their frying bath in fresh fat. In the gypsy sauce not particularly sharp, some heirs or heirs came to my surprise. Carrot cubes from the cooler. For dessert, I had a vanilla ice cream-filled Palatschinke 5.50 euros, which also fulfilled their culinary fate. At the next visit I decided to climb the panned Alaska salmon fillet, which I wanted to climb 8,50 Euro with band noodles in Rieslingrahmsauce. Here too the plate was coherent. The sauce was slightly softened, which was probably better suited for older rulers. For me, she would have had a little more taste. Especially since their scent of white wine is rather behaving. The noodles bathed a little too long in the salt water, but that didn't bother me especially because the fish had the appropriate spice skeleton to stay tastefully on the crust. For the last time, I took a colleague to the fishing house. He also chose the described fish plate with cream noodles and was very satisfied. There are no culinary revelations, but the kitchen offers a decent quality that is clearly above canteen level. In addition, after every visit I had a pleasant abdominal feeling that is not always natural in this type of kitchen. Such a daily Pola Pola 7,90 Euro with five Cevapcici, a meat skewer, Djuvec rice, French fries, Ajvar and raw onions usually hits a three-storey house like an asteroid. I don't know what it would do with my stomach, so I thought about the order. My worries were evacuated only when I crushed the grill plate in the Balkans. Sure, that was not a light meal, but everything was freshly prepared and the onions were left out. Especially the minced meat appeared to me. The paprika refined with peas and carrots were delightful with a strong aroma. Only the pork skewer was something that grew through and danced as tasteful as qualitatively from the row. As already mentioned, the price-performance ratio fits here. Beverage prices are calculated with soil adhesion – 2.20 euros for a large mineral water 0.4 l go well – and the service staff is doing a perfect job. For about 10 euros a venture that can be carried out at noon. There is no need for huge portions or multi-course menu sequences, but in the first line honestly cooked home cooking, which is not too heavy in the stomach and is served by friendly and careless staff.