Bauernstube Koch - Saarbruecken

With a group of six people we have visited the peasant's room (forty times past, never invading in Jägersfreude; for a normal Saturday night the cottage was full of breaks, but we had reserved gottseidank in time. In one of the rooms, the larger and shiny, we had a beautiful round table. In front of the house there were lots of cars, mainly with Saarbrücker license plates, but also the one or other license plate of frog eaters from neighbouring France was below. Correspondingly, the language mixture and confusion in the various guest rooms was also colourful. The menus came quickly, but everything else took quite a long time; the peasant house has been for decades due to its barbecue or Swivelry is known, the feed is correspondingly large and it is then necessary to set itself up for waiting times. If you don't want to, you shouldn't come here on weekends. The peasantry also advertises on the Internet with local grill specialities and finest pieces of meat from open beech fire, with the beef pieces from the Argentinian angerus bark. The meat or also the Lyoner is prepared at a table-high tiled large grill station and at two swivels. For non-Saarland: a swivel either a piece of the pig's neck (which is pivoted on a swivel); see below or a circular grill grating with a diameter greater than or less, which is freely suspended on chains in a three-legged leg corresponding to the diameter of the grate and therefore pivots towards anstoss (forward. Most of the swivels were or are produced in homework, with the steel material used for this purpose being previously often used by vunn de Hütt. The two swingers of the peasant room are large; it also needs to be a lot of grilled goods (smooth cores. The fact that swivel fans are swung out in the deepest winter is not very rare in the Saarland; However, I have never seen swinging in closed rooms as it is practiced here in the peasant room. Service: For the fact that only one service power looked after our entire room (only with the simultaneous application of many portions, a kind of jumper helped out again and again in the short term, everything went out a little bit too quickly if you look away from waiting for the ordered dishes. more experienced peasant pubs -gues when we newcomers were ordered their drinks directly in larger containers; At some point we got on it. Perhaps the service should use roller skates (or simply increased to increase the speed. As already mentioned, we have to accept considerable waiting times; we didn't like it. Gottseidank stood at least a larger basket with bread on the table; we emptied him completely to bridge the waiting period and because we were hungry. The service had not to answer the waiting times, but on the grill and on both swingers was literally land under. here is simply not true of the organization. Especially since we were informed that the main dishes were prepared and served so late because we had to wait for our appetizers (and their consumption only). Bullshit! We have served salad plate, ribeye steak, pork ridges, beef fillet, small peasant parrots (sweden, pork fillet, grilled Lyonerspieß ; as supplements to the main dishes we had roast potatoes with onions and green beans with garlic. Pils, Averna, Cola, Kir Royal, wheat beer, mineral water and espresso were drunk. Tastefully everything was all right except for several exceptions, but no more. Steak and beef fillet were ordered medium and came to the table. The slewing roast was a bit dry and the pork fillet of the little pork was deeper than by means of absolutely dead grilled. The Lyon spear, also part of the small pork, was properly carved in some places; Here too much of the good had been done. Salad plates, roasted beans and green beans were all right. Overall, we were not really satisfied. Swivel back and forth; Grilled in the city area is quite better, this is associated with lower waiting times and at cheaper prices. We're not coming back.

With a group of six people we visited the room of the peasant (fortunate times past, never invade in Hunter's joy; for a normal Saturday night the house was full of breaks, but we had reserved gothic thanks in time. In one of the rooms, the larger and shiny, we had a beautiful round table. In front of the house there were many cars, especially with Saarbrücker license plates, but also the one or other license plate of Frog-Essen from neighbouring France was below. Accordingly, the language mixture and the confusion in the various guest rooms were also colourful. The menus came fast, but everything else took a long time; the peasant's room has been known for decades because of its grill or Swivelling, the food is correspondingly large and it is then necessary to adjust to waiting times. If you don't want to, you shouldn't be here this weekend. The peasantry also advertises on the Internet with local grill specialities and finest meat pieces from open beech fire, with beef pieces from the Argentinean anrus bark. The meat or even the Lyoner is prepared at a table-high, tiled large barbecue area and at two swivels. For non-Saarland: a pivoting either a piece of the pig neck (which is pivoted on a swivel joint; see below or a circular grating with a diameter of more or less, which is freely suspended on chains in a three-legged leg corresponding to the grate diameter and thus swings on a strike (before itself). Most of the swivels were or are produced in domestic work, whereby the steel material used for this purpose has hitherto often been used by vunn de Hütt. The two swingers of the peasant room are large; a lot of grilled goods must also be taken into account. The fact that even in the deepest winter of the slender fans is not very rare in Saarland; However, I have never seen swinging in enclosed spaces, as is practiced here in the peasant room. Service: Because only one service service took care of our entire room (only with simultaneous use of many portions, a kind of jumper always helped in the short term, everything went a bit too fast if you wait for the ordered dishes. more experienced rural pubs, when we ordered Newcomer their drinks directly in larger containers; We did it sometime. Perhaps the service should use roller skates (or simply increase). Food: As already mentioned, we must accept considerable waiting times; we didn't like that. Gottseidank stood at least one larger basket with bread on the table; we emptied him completely to bridge the waiting time and because we were hungry. The service did not have to answer the waiting times, but on the grill and on both swingers was literally under land. In addition, I am quite incomprehensible that with this kind of restaurant the preparation of a (cold appetizer plate, i.e. salad plate in the normal kitchen area, takes almost a three-quarter hour; here is simply not true of the organization. Especially since we were informed that the main dishes were prepared and served so late because we had to wait for our appetizers (and only their consumption). Bullshit! We have served salad plate, ribeye steak, pork comb, beef fillet, small peasant parrots (sweden, pork fillet, grilled Lyon spear); as additions to the main dishes we had roast potatoes with onions and green beans with garlic. Pils, Averna, Cola, Kir Royal, wheat beer, mineral water and espresso were drunk. Everything was fine for several exceptions, but not more. Steak and beef fillet were ordered and came to the table. The curved roast was a bit dry and the pork fillet from the small pork was deeper than with absolutely dead grills. The Lyon Speer, also part of the small pig, was carved correctly in some places; There was too much done by the good. Salad plates, roasted beans and green beans were all right. Overall, we were not really satisfied. swim back and forth; Grilled in the city area is quite better, this is associated with lower waiting times and at cheaper prices. We're not coming back.