Landgasthof Rebstock - Gengenbach

It's been a few days ago, but when watching the pictures of our Black Forest holiday, I noticed that I still owe the criticism of our final meal. The aim of the final commutation should be a place that we visited last year during our Easter holiday and to which I had undertaken my first walking attempts in terms of restaurant evaluation (on a verbal portal). The speech is from Landgasthof Rebstock in Gengenbach-Fußbach. At that time, we had found the place more or less by chance, as the recommendation of the landlord of our accommodation had closed and we drove very hungry and very orientationless through the area. This time we had reserved in advance, we knew it was mostly well visited here. When we arrived and were greeted by one of the operators, we already saw a table on the terrace that wore a sign with our name. All other tables (at least outside were occupied at that time. The terrace of the vine is not located directly at the inn but is separated from it by a small side street. For this you sit very comfortably between trees, flower pots and a small brook. The table was simply but beautifully covered and one had some distance to the table neighbors. My memory of the interior of the place is no longer so deaf, so I don't draw it to the evaluation, but I mean the tendency went rather towards rustic but cozy. We were operated by two ladies who made their thing very good to us. They were always careful, friendly and answered all questions quickly and safely. Small special requests were also not a problem. After we had taken place at our table, the cards were handed to us and asked if we had already wishes for drinks. The children had already (2x Cola 0,3l per 2,50 €, the grand wanted to look into the map first. In addition to a few innkeepers, the card includes in particular wild dishes from own hunting. In addition, on Friday's day of flame-cakes, which could be seen not only by the inserter in the map but also by the specially set (if I remember quite mobile wood-baking oven and the cooking created there. When looking through the rows it was noticed that this offer was used by many guests. For us, however, it was already clear that it should be wild today. At least for three of us. Our youngest one was still a bit through the wind of the freshly shot Reh in the barn on the farm of our apartment. He did not want to become a vegetarian (even if it was close to it, but Reh was definitely not eligible for him. So we finally ordered: 1x freshling ridge under the herbal crust with Spätzle and Mandelbrokkoli (22.10 € 1x turbidity after försterinnen Art (17.40 € 1x turbidity after försterinnen Art small portion (11.70 € 1x flame cake classically small (5.10 € In addition we ordered 1 bottle of mineral water (Peterstaler 0.5l 2,90 €) and after detailed advice of immer The drinks came to us very quickly. Although the Late Pinot was not a revelation at first, he was definitely worth his money, but then he was wonderful for food. The flame cake came first and clearly before the other dishes. Since the flame cakes are not produced in the main kitchen of the house, but in the separately placed baking trolley, coordination with the remaining dishes does not work so well here. In our case, this was at least not so bad, as our youngest already gave clear starvation signals. The flame cake looked wonderful, beautifully chewed with very thin, crispy but not harsh ground. The lining of Sauerrahm cheese and bacon was sufficient but not too lushly distributed on it. The fragrance was extremely tempting, but it remained with the dandruff, nothing remained to taste. That's what it says. After about half of the flame cake, the remaining food came to the table. Rehbraten Försterinnen Kind The way the rehbraten was dressed on the plates can best be described with the word “sufficient”. 2 large pieces of frying lay in a lake of sauce. A large portion of Rahmchampignons was distributed over it. In addition, there was a classic beer berry and a homemade croquette (as a small pear – as sweet . Spätzle and other croquettes (also in pear form came to the table in extra bowls. The roe was wonderfully tender, with light, not too strict wild taste. The sauce (I would suspect very finely tuned with light juniper note without a helper. The fresh mushrooms fried nicely and in a fine cream sauce, which together with the wild sauce could make a sauce-loving swab really happy. The late zle (obviously homemade were also good, but did not come to the really very fine croquettes (I am still completely gone, such pears I have not seen any more for 20 years. The difference to the usual TK goods is gigantic. Freshling back under the herbal crust Pure optically my plate with the freshling was about 10 years further than that of the rehbrat. The Soßensee had similar (smooth-friendly dimensions but the mushrooms (here pifferlings were distributed around the meat. Beer berry and croquet berry were identical, for that there was the Petersilien-Streu edge on the plate. In addition to Spätzle and croquettes there was also a small bowl with broccoli and cheered almonds. The freshling was unfortunately a little too fried, but it was still nicely tender and not dry. Although the herbal crust was a little too intense for the very mild meat, which I could regulate myself by reducing the circulation. The sauce tasted wonderfully for forest. The mixture of pifferlings with apparently abundantly cooked herbs perfectly matched the meat. Only the broccoli fell out of line. The almonds were unfortunately not roasted and the broccoli was cooked too long. For this purpose, a saving measure concerning salt consumption was probably initiated. The interlocutory question whether you are all right, as well as the final question whether it tasted while clearing, then all answered at the table with a lot of consent. When asked if it could be a dessert, I had to fit for capacity reasons unfortunately (you can't let the rest of the reh on Sohnemann's plate get lost. The rest of the family could not be long asked and ordered 1x homemade mangosorbet with champagne (5.80 € 1x apple cube with vanilla sauce (6.90 € 1x small portion of ice (2.90 €) There is not much to say except that the customer was happy to throw it away. The apple cubes, dough-baked apple slices with cinnamon and a homemade vanilla sauce and fresh fruit were wonderful. I was only able to sample a microscopic sample using all my influence as head of my family. The mangosorbet, served in a glass cellar, was also excellent. A very round mix of fruit, sweetness and acidity. The ice crystals were very fine, almost not to feel. In combination with the champagne really delicious. Unfortunately, after two pictures at the beginning, my mobile phone battery failed me. Because the Deesrts were also real eye-catchers. Here it seemed to have arrived in the present. Paying (including a proper document was then completely easy. Rating: Ambience: The garden terrace was very nice to stay and enjoy. In beautiful weather, as we had, the perfect place for a nice culinary evening. By the way, there is also a small, slightly elevated lobe where you can sit for the next visit (as we are again in the area this would be my wishful place. I can't evaluate the interior today, because we were just outside. 4 star service: There was practically nothing to be put on our two services. Only the time difference of food supplies leaves me a point here. 4 star food: At least the turtle was not an eye-catcher. But almost everything has been very good. Therefore, there are only small deductions for optics and broccoli. But I'll give a nostalgia bonus for the croquette pears so I can get to 4.5 stars for food. Cleanliness: What we saw was absolutely fine. I think four stars are attached here. Price/quality ratio: When I saw the bill, I was positively surprised. The prices are not covered here anyway, but the real, clear price reduction in the small portion of rehearsals lets me decorate the 5 stars here. Conclusion: For us the evening was a successful conclusion of our holiday in the Black Forest. The food was more than just good, even if the optics left something to be desired. And since the service was really good, we will be happy to return here.

It's a few days ago, but when I watched the pictures of our Black Forest vacation, I noticed that I still owe the criticism of our final meal. The aim of the final commutation should be a place we visited last year during our Easter vacation and to which I had undertaken my first walking attempts regarding the restaurant review (on a verbal portal). The speech is from Landgasthof Rebstock in Gengenbach-Fußbach. At this time, we had found the place more or less random, as the recommendation of the landlord of our accommodation had closed and we drove very hungry and very orientationless through the area. This time we had reserved ourselves in advance, we knew it was mostly visited here. When we arrived and were greeted by one of the operators, we already saw a table on the terrace carrying a sign with our name. All other tables (at least outside were occupied at that time. The terrace of the Weinstock is not located directly at the Gasthof, but is separated from it by a small side street. For this you sit very comfortably between trees, flower pots and a small brook. The table was simple, but nicely covered and you had some distance to the table neighbors. My memory of the interior of the place is no longer so deaf, so I don't draw it on the evaluation, but I think the tendency was more too rustic but cozy. We were run by two ladies who made us very good. They were always careful, friendly and answered all questions quickly and safely. Small special requests were not a problem either. After we had taken place at our table, the cards were handed over to us and asked if we already wish drinks. The children had already (2x Cola 0.3l per 2.50 €, the Grand wanted to look into the map first. In addition to some Innkeepers, the card includes in particular wild dishes from own hunting. In addition, on Friday day the flame cake is not only from the insert on the map, but also from the specially set (if I remember quite movable wood baking oven and the cuisine it created. When looking through the rows it was noticed that this offer was used by many guests. For us it was clear that it should be wild today. At least for three of us. Our youngest one was still a bit through the wind of the freshly shot Reh in the barn on the farm of our apartment. He did not want to become vegetarians (even if it was close to it, but Reh was definitely not suitable for him. So we finally ordered: 1x freshlingspinne under the herbal crust with Spätzle and Mandelbrokkoli (22,10 € 1x turtles of försterinnen Art (17,40 € 1x turtles of försterinnen Art small part (11,70 € 1x flame cake classic small (5,10 € In addition we ordered 1 bottle of mineral water (Peterstaler 0.5l 2,90 €) and after detailed advice from diving The drinks came to us very quickly. Although the Late Pinot was not a revelation at first, he was definitely worth his money, but he then fits wonderfully to the food. The flame cake came first and clear before the other dishes. Since the flame cakes are not produced in the main kitchen of the house, but in the separately set baking trolley, the tuning with the remaining dishes does not work so well here. In our case, this was at least not as bad as our youngest already gave clear starvation signals. The flame cake looked wonderful, beautiful with very thin, crispy but not hard ground. The lining of sour cream cheese and bacon was sufficient, but not too lushly distributed. The fragrance was very tempting, but it remained at the shed, nothing remained taste. That's what it says. After about half of the flame cake the remaining food came to the table. The way in which the hover was dressed on the plates can best be described with the word "sufficient". 2 large pieces of frying lay in a lake of sauce. A large part of Rahmchampignons was distributed over it. In addition, there was a classic berry berry and a homemade croquette (as a small pear – so sweet). Late and other croquettes (also in pear form came to the table in additional bowls. The roe was wonderfully tender, with light, not too strict wild taste. The sauce (I would suspect very finely tuned with light juniper note without helper. The fresh mushrooms fritted beautifully and in a fine cream sauce, which together with the wild sauce could make a sauce loving swab really happy. The late Zle (obvily homemade were also good, but did not come to the really very fine croquettes (I am still completely gone, I haven't seen such pears for 20 years. The difference to the usual TK goods is gigantic. Fresh under the herbal crust Pure optically my plate with the freshness was about 10 years further than that of the rehbrat. The Soßensee had similar (smooth-friendly dimensions, but the mushrooms (here pufflings were distributed around the meat. Beer berries and croquet berries were identical because there were the parsley streak edge on the plate. In addition to Spätzle and Croquettes there was also a small bowl with broccoli and brooded almonds. The freshness was unfortunately something to fried, but it was still nice tender and not dry. Although the herbal crust was somewhat too intense for the very mild meat I could regulate myself by reducing circulation. The sauce tasted wonderfully for the forest. The mixture of pufflings with seemingly abundantly boiled herbs perfectly matched the meat. Only the broccoli fell out of the line. The almonds were unfortunately not roasted and the broccoli boiled too long. For this purpose, a saving measure for salt consumption was probably introduced. The question of whether you are okay, as well as the last question whether it tasted during the clearing, then all on the table answered with much consent. When I was asked if it could be a dessert, I unfortunately had to fit for capacity reasons (you can not let the rest of the reh escape to Sohnemann's plate. The rest of the family could not be long asked and ordered 1x homemade mangosorbet with champagne (5.80 € 1x apple cube with vanilla sauce (6.90 € 1x small part of ice (2.90 €). The apple cubes, baked apple slices with cinnamon and a homemade vanilla sauce and fresh fruit were wonderful. I was only able to sample a microscopic sample with all my influence as head of my family. The mangosorbet, served in a glass cellar, was also excellent. A very round mix of fruit, sweetness and acidity. The ice crystals were very good, almost not to feel. In combination with the champagne really delicious. Unfortunately, after two pictures at the beginning, my cell phone battery failed me. Because the Deesrts were real eye-catchers. Here one seemed to have arrived in the present. Payment (including a proper document was then very simple. Rating: Ambiente: The garden terrace was very nice to stay and enjoy. In beautiful weather, as we, the perfect place for a beautiful culinary evening. By the way, there is also a small, slightly elevated lounger where you can sit for the next visit (as we are back in the area, this would be my favourite place. I can't evaluate the interior today because we were out there. 4 star service: There was practically nothing in our two services. Only the time difference of food supply leaves me one point. 4 star food: At least the turtle was no eye-catcher. But almost everything was very good. Therefore, there are only low wears for optics and broccoli. But I will give a nostalgia bonus for the croquette pears so I can get to 4.5 stars for food. Cleanliness: What we saw was fine. I think there are four stars here. Value for money: When I saw the bill, I was positively surprised. The prices are not covered here anyway, but the real, clear price reduction in the small portion of the samples makes me decorate the 5 stars here. Conclusion: For us the evening was a successful conclusion of our holiday in the Black Forest. The food was more than just good, even if the optics left something to be desired. And since the service was really good, we are happy to return here.

General: The landgasthof „Rebstock“ is located directly on the country road from gengenbach to fußbach (about 4 km). the restaurant has a small terrace. parking directly in front of the house. opening times better ask, table order often required.Atmosphere:Family, cozy, rustic. Food: Appetizer: pfifferlingsalat (10,90 €)Main foods: weidenrindersteak (ripeye) with thorns, salad plate, pommes frittes, 1⁄2 grilltomate u. piece filled cucumber, crumble butter (21,90 €); rehragout (cl. port). with fresh champignons, late zle, 1 birne with berries, 2 small “Birns” croquettes, small salad plate (11,- €); 1⁄4 rose 6,60 €.Quality / Taste:The pfifferlingsalat is prepared with freshly heated pfifferlingen (from Poland/RUSS) with gurken, tomato, crumble and made self-made vinaigrette, nicely decorated.The meat is tasty, of good quality, tenderly roasted on the point, the sauce from the rehragout is also self-made. the steak is unfortunately very thin cut (like carvings) and should be fried as ripeye significantly thicker and more cherry. the reddish onions are also more swollen. the (ready) pommes are quite hard, could be significantly better. the plates are visually beautifully arranged. the salat (sheet, rettich, gurke, möhren, tomate) is fresh and also tasty tasty. a small bread basket.Quantity: Sufficient (with appetizer). Service:Friendly, fast and well organized.Factory/Critique:The steak was disappointing. the wein clearly overpriced.My overall rating:Quality

The farm is a great experience that servis and the kitchen is excellent.Who loves fish and wild dishes has to eat this here, he is not disappointed.The wild is shot in his own area and freshly prepared. this kitchen would have actually earned one or more stars, but the innkeepers don't care about it, for them only counts that the gast feels comfortable.

Always very good. very friendly and attentive service. even at times with full house, all people have their order at the same time.Everything is good, always happy.