Sudhaus - St. Ingbert

Great meat dishes from the cow.I love the men's fantasy.This is always the same perfect steak, but always a pleasure.Here you will also always meet the principle that the eye with eat.Immer, if I had recommended this court to my guests, you have thanked for this tipp.

Was taken here in the framework of a business dinner. the portions were all great and delicious. would definitely come back.

We could enjoy the sunset on a beautiful sunny day outside! until we were served for the first time, it took some time, but it was also a lot of fun! eat and service everything top and only recommended!

Original locally with good price-performance ratio-super eat-gerne again! Unfortunately, it is quite difficult to book a table for a Saturday! dagmar and gerd paulus!

A recommended reservation. in this year 2017 were already twice in vain there, as we did not reserve, or previously called to ask if there is still space for two people.Ambiente: put a space of approx. 8-10 meters high, filled with boilers and tubes and other furniture or equipment, which you need to brew beer. the odour of the maic and obviously motivated co-workers who whisper around a successful beer to give the taste that makes it unique. this hall now empty with a one in the middle somewhat a meter high podest with tables and chairs and around this podest, on the outside are then tables for approx. 4-5 persons placed. all very welcoming and also true to detail, since some superb of the items required for the brew still convey the certain something.This is the former house, empty and very stylishly furnished, now serving as the name of the gastronomy, it offers space for estimated 60 - 80 people.The next room is absolutely and without scorching to offer the 3 - 4 very well eaten the prices kept in the appropriate frame and the services were also very friendly, though not always with eye contact, which meant the one or the other the laune. because if I have to wave 3 x until someone comes and picks up the order for more drinks, this is about great gastronomy, so let's say 3 times too often. here I would consider a little more attentiveness of the services as desirable. For example, in passing, ask briefly whether it may be anything, whether it is her or his table or not.Also the two-times when you visited the restaurant without reservation, had the taste of "what do you think they are, without reservation, without appearing in our etablissement, so really!" seemed arrogant to me. for it is also different: as for example, the people of table 14 are equally ready when they are willing and have a 1/4 hour time, they can take a freshly tapped beer at the counter. I'll save them the table before. is that okay for her? Very friendly, is very laborious and leaves the gast's decision, even clever.