Gasthof Zum Schwarzer Adler

I'll do this review in english because there is too less information about this outstanding restaurant in foreign languages... My family loves to meet there for family reasons (birthdays, anniversaries or the famous vension-weeks in autumn (game, quail, vension and other specials out of the woods)). We visit this locality for years now and we always had been treated like royals! The food is excellent quality and if there is a problem - don't hesitate to communicate it - they will do their best to make you lucky again! On their menu you'll find austrian plain fare meals, salad variations, various specials around the austrian kitchen. There are a lot of meaty meals and only a few vegetarian meals BUT if you ask the waitress (she's also the boss)/waiter (maybe it's the boss himself or his son...) for something vegetarian she/he will go to the kitchen and find with their cooks something that fits your taste! Remember: Never ask, never know! In Summer there is also a dining area outside available. The interior is rural but clean. As far as I know do the provide some rooms too. They have a homepage where you can find detailed information.Important: Please make a table-reservation! Have a good time there!

Because of a family celebration we needed a quarter. After a longer search, the black eagle was found.Especially, everything that was praised in the homepage was true.The first impression made it clear that there was in the times that were more economical.The room was simple but lightning clean and above all: matrate the best quality.the bathroom large enough and the entrance into the shower. more it doesn’t need. We were welcomed by a fun group with music, as they were just stealing. so immediately a loose atmosphere.It gave its own battle sweetheart card and offered the standart card good Styrian-Austrian cuisine.goodly tapped gösser of the faß not only extinguished the durst but also made appetitt on deft eat. a mixed salad with kernel oil made us suspect that we have not made a bad choice here.wide noodles in the suppe are always a garant for strong bark soup and were the fridatten surely homemade. the green beer dumpling was rather a day green, but good in taste, whether bratwürstel with kraut or roasted leber, or sponge fillets in gorgoncola sauce with colorful noodles, were each a delight for the respective actor and was also served for the eye of friendly fleeting staff. it is not obvious that the wet takes for every guest for a few words of time.In particular, it is worth noting that you weep and beer from the oppositely preferred and above all price-performance more than STIMMT.A not too sweet topheidelbeermouce made the good food sound. in all, failed as a rustless buffet, the sausage and cheese plate plus jam offer was directly a pity that in front of the mountain is not exactly on the south-facing reiserouts. you would like to return.

Everything north of trofaiach is generally a bit difficult. (insiderschmäh) but now to the gas house. of a gendarme and his family very well managed. from time to time, you have the feeling to be in the middle of a burnout, but so is the culture in the place. that does not prevent you from being able to consume good food here despite serious fragrant nuances of chain smokers. whether traditionally miit gulasch, or carving, or very fine wild dishes. even the flow cancers tasted.

It looks like a typical apreski restaurant with a very traditional Austrian cake. salate are particularly good, as well as the schnapps and the carving. However, the staff has not been as friendly as in the meadow. and I have received, however, it is generally the human and not especially the personal. prices are very good. and there is nothing else in Vordernberg as if you can finally enjoy it;)

As we are descendants at the grüblsee near sabine and robert, we are also almost master guests in the "gasthof zum schwarzer adler" (agricultural farm to black adler). the portions are really very large and the prices are quite moderate.But what you should not miss is the homemade wild sausage.