Waldschänke Zur Distelklinge

Renowned, bitter-cold Sundays invite you to visit the museum – and to an extensive lunch. Since the gastronomy in Waldenbuch (place of the Museum for Everyday Culture and the Ritter Sport Museum has almost closed for overfilling, we move to Plattehardt, a part of Filderstadt. The Distelklinge is situated in a picturesque location near the forest and on warmer days with a beautiful beer garden under oak trees, including playground and sun terrace. On days like today, the short path from the parking lot (free and sufficiently large to the entrance will become an obstacle course between the shelters. The guest room with capacity of 45 seats is so prosperous at 13:00 that we fear immediate rejection. But the wonderful, very nice and very accommodating service girl makes it possible and squeezes us to the last two table. You have to be moving and articulated to get to the place on the wooden bench – this is a chubby warm and cozy place. Audience, interiors and menus remind us of dinners in our youth: high holidays, anniversaries, family celebrations and funerals. Mostly in dense agritourisms. Dark wood, corner benches, floorings, table runners also rule in the distel blade. On the menu you will find naturally acidic kidneys and sour vats, cattle livers and muzzles, black sausage from the Alb and self-made liver cheese – all moderately sprinkled with modern accessories such as pumpkin seed butter or zucchini cubes. The homemade cakes and cakes of the patroness can be admired in a showcase. If you have a place here, you can go seamlessly from the luxuriant lunch to coffee and cakes. Or if a piece of turbid cake turns out to be dessert, like our table neighbours (even if you don't stand on sweetness, the conditoric nasty works are a real eye-catcher! On Sunday only a limited card with approx. 5 dishes are offered, but they are then brought to the table freshly and quickly. With some negotiation skills and a nice smile, however, small changes or additions are quite possible. Especially since our service girl almost gets over with kindness and all special requests are very positive with the kitchen. We choose a strong Swabian cattle broth with vegetable meats (5.20 euros – dark, spicy, highly aromatic. Of the four little cams it should have been more... At the main course, the offered mixed roasts can be rediscussed to beef roast, with homemade wheat Dinkel Spätzle and a small supplement salad (15.50 Euro . Great! The late lards are refined with roasted semmelbreads, as at the time at Sunday dinner at my grandma. Extra roast sauce is added in a small sauce. Very fine also the cheese parrots with side salad (11.90 euros), but somewhat too soft. Unfortunately, the mountain cheese does not quite beat the taste. If desired, a pepper mill is quickly added. The small supplement salad (unfortunately without potato salad, which would have been 1a here would be convinced by crisp freshness and very finely pinned white radish and wonderfully earthy tubule, with an absolutely discreet dressing. We drink a fresh, light mountain autumn gold from the Ehinger Bergbrauerei (3.90 euros for the half litre, which is only presented from the end of August until the end of October – and after the food a virgin beard fire from the Owener Distillerie Rabel (4.90 euros). (Attention, the pear is not virgin, but comes from old sprout meadows on the Albwand. The food is on the table after a quarter of an hour. Small additional requests are fulfilled immediately, hardly that we have expressed them. As colleagues from the area have told me, the third generation of the distelklings is now family-run – the team is well played and harmonized. The guests come mainly from the place or the surrounding communities. But you don't know how to get new. The price performance ratio is top-class. If you have any doubts, do well to transcribe the poem calculated on the guest room wall: Who does not drink and does not smoke and does not buy the girl and yet has no money what does he do in the world?