Gasthof - Strasbourg

Anyone who loves his carpentry can also be added to the “Kaiser” – at least to the Speckkaiser. The philosophy of Stefan Seiser, who was already home to 9 gold and 2 silver medals for his cucumber bacon, is simple: a recipe well preserved by the family, handed over, as a basis for the airy bacon, and a lot of love for the traditional craft. It goes without saying that the Master always strives for the highest quality. This applies not only to the bacon, but also to its salami, the raw sausages and its tasty Osso Collo. What do you want? Our credo was therefore: try everything. We also did this in the inn attached to the meat shop. Speck, Hauswürstel and Osso Collo finely cut up – the “Speckkaiser” died on our palate and corresponded to his predicate. As we still had appetite, we fell on a Wienerschnitzel and a Cordon bleu from the turkey. Okay, both of them would not have been necessary if we were to revue the palate joys of the first courses. The ambience of the Gaststube is reminiscent of the 1970s and requires a certain pedigree or otherwise – a renewal. In view of the imperial products, the Lapsus – a designated menu price and the price on the invoice differed in one case, which we only noticed on the way home – to the owner.

We arrived in the late afternoon and have been served without any help. The Wiener Schnitzel from the pig were baked in pork malt, wonderfully delicate nutty taste, the mixed salad was very good. Only the guest garden was a bit sweet, so also a point deduction. Anyway, worth a visit. And then don't forget to take air-dried Carinthian Speck from the meat shop, this is a poem and a good parma ham at least equal.

A town hostel in the right sense of the word with hotel rooms, restaurant and butchery, who has its own and mostly regional specialties. Being in the restaurant processing, and it was also extraordinarily hot.