5/5 Paul O. 10 months ago on Google • 33 reviews
Wonderfully
and
simply
prepared
fresh
trout
(or
sturgeon)
with
side
salad,
potatoes,
and
butter
or
horseradish.
There
are
some
other
traditional
meat
dishes
also
on
the
menu,
as
well
as
beer,
wine,
juices,
and
fruit
wines
such
as
cherry
wine
and
black
currant
wine.
We
tried
the
trout
with
both
pan-fried
and
warm-smoked
preparations,
while
the
couple
across
from
us
had
theirs
poached
in
wine
and
herbs
in
a
very
traditional
preparation
called
"Forelle
blau"
(meaning
"blue
trout"
as
they
call
it
due
to
the
bluish
hue
the
cooking
method
gives
it).
This
is
a
traditional
place
and
the
kitchen
is
only
open
on
the
weekends.
They
take
reservations
only
by
phone
and
only
for
inside
(there
are
several
tables
outside
in
the
warmer
months).
I
didn't
try
speaking
English,
and
I
suspect
German
will
work
best.
Be
prepared
to
be
directed
to
sit
at
a
table
with
other
people,
as
is
a
common
practice
here.
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