Gehrlein's Alte Mühle - Hatzenbuehl

For my wife’s birthday, the “Bucklige” was not the host of the “Save”! Bremer relationship in the Palatinate. It was close to the return with the value of the mother-in-law and my mother somewhere near. The Alte Mühle, the second branch of Martin Gehrlein, is always a reliable bank. So, after reservations in advance, we went to Rheinzabern to visit this Landidyll, which has been reviewed several times by me. The devastating Corona location at the beginning of April had quite decimated the kitchen team. Almost all were at home in the competition. Together with the only, still negative operation, the mill team had shrunk to only two persons from the regular staff, which is why hardly any reservations were made at that time, as it was simply not to be handled. The more beautiful we could be there on Thursday evening in a family round. If you are interested in the interesting mill history and want to learn more about the drums of this popular South Palatinate return address, I refer to the reports that have been set up here so far. There are four pieces and really no short reporations. No. 5 will be a little closer this time. The friendly service woman who recommended us – this is so tradition – in the Dirndl the back guest room. There we would have our rest right for us to stay with our little ones. In this last completed part of the place I had never sat. Here too, a well-maintained ambience was dominated by rustic wooden tables, very comfortable upholstered chairs and a professionally renovated front. Framed by the bright wood of the ceiling and the floor, the small, harmoniously illuminated “backroom” with its only three large tables sprayed a cozy feel-good atmosphere that invited to stay. The back room Our view fell outside on the not lesser lasy farm terrace, but for which it was still too fresh in early April. Because of the decreasing billing document, I can't give the drunk tonight. But since the papal was there, it is obvious that the one or the other hop tea was also consumed. Also at least two bottles of mineral water met thirty pickers at the table. Since the drinks prices had not changed since last year, I also refer to my '21 Rezi. As always, the mill guest is allowed to choose his food after studying the “Featzettel” on a clamping board. This time too, the food program held on a DIN A4 sheet could be seen. As the only starter of our round I chose the Kohlrabicrèmesuppe with liver inflammation insert 6.80 Euro. Then it was possible to use the roasted chicken breast with potato salad and Knobi Dip 16.80 Euro. My wife prefers to go on vegetarian ways. In her lasagna of the mountain lens with Aubergine and tomato 15.50 Euro was even included a small additional salad. My mother, who is normally facing the Rumpsteak, could order an Ad-hoc mill burger €13,80, which then also the mother-in-law “but without Brutzel Speck”! Her husband also had a hand-resistant body and soul kitchen that brought a pork roast with Rahm Twisting and Semmelknödel 15,80 Euro. The fact that you also get delicious soups served in the Hatzenbühler Dependance by Martin Gehrlein is no longer a secret. My slightly foamed, beautiful ally Kohlrabicreme was one of the best I could spoon out this year. Rusticized with a defensive liver dump, this was a provocative well-being trumpet, as they only get grains of their compartment in the plate. Cabbage rabies soup with liver dumplings From the two types of bread I had to go to the soup accompaniment, I was especially reminded of the darkness. Its large-pored, fluffy crumbs closed off good goods. Look in the pores, boy! As the first premonition of the main food, the two “Mühlen Burger” equipped with plenty of melted cheese reached us. In fact, our two Frikadellen women had their hands full of their imposing caventsmen, but with knives and forks they were of course immortal for the juicy Bulette buildings. The Mill Burger a signature of the house My wife was thrilled by her appetizing looking Veggie Lasagne, which is hidden next to the mountain lenses between noodle leaves and eggplant pieces also with crispy cooked vegetables and a very mouthful tomato sauce. Veggie Lasagne She also lost praiseworthy words about her contribution Salad made with Sauerrahmdressing. I'm glad she could enjoy her birthday meal. But that was certainly our good daughter. He had made it comfortable on a caterpillar blanket and was gradually enjoyed by Bremer Omi. Meanwhile her husband had a hand-resistant pork roast with attached semmelknödelduo. The meat could have come from the neck after its growing juice. It could have been just as well a finely marbled pig piece that was in two beautiful slices on the father-in-law plate. Pig roasts with a lot of sauce Such thought games were clearly sniffing to the coveted Bremer. He enjoyed his body and soul food, blessed with a lot of delicate bratsauce that not only enjoys a great popularity in the southern part of Germany. Even I didn't make my decision at the main course. Two crispy roasted chicken breast had made it comfortable on the plate beside a perfectly prepared potato salad. Chickens crispy breast with potato salad The Aioli was delivered in a small stone dish à part. The two sufficiently spiced protagonists fell rough and juicy outward. There was nothing to assemble. The portion size was also completely sufficient. The potato salad refreshed with a few spring onions had the right severity to make a dessert obsolete. The only disturbing drop of this really successful evening was the fact that my father-in-law took his place at the table, as well as my temporary inattentiveness shameless and shy for the operation in the main guest room to settle the bill quietly and quietly behind my back. This was so unofficial and will certainly still have a family-internal “afterplay”. They're the Bremers. Friendly, nice, generous people, but you can't trust anyone...??? Conclusion: The Old Mill at the gates of Rheinzabern is located in the list of our relatively fast to reach favorite places very far. Here you are always very friendly and fully satisfied and what comes from the kitchen always has a qualitative claim. You taste this and you can also taste one or the other euro more. This does not change the fact that this friendly country guest house spoils its guests with a really good value for money. We don't wait so long on our next arrival. Then on the lazy terrace on a warm summer evening.

For my wife’s birthday, the “Bucklige” was not the host of the “Save”! Bremer relationship in the Palatinate. It was close to the return with the value of the mother-in-law and my mother somewhere near. The Alte Mühle, the second branch of Martin Gehrlein, is always a reliable bank. So, after reservations in advance, we went to Rheinzabern to visit this Landidyll, which has been reviewed several times by me. The devastating Corona location at the beginning of April had quite decimated the kitchen team. Almost all were at home in the competition. Together with the only, still negative operation, the mill team had shrunk to only two persons from the regular staff, which is why hardly any reservations were made at that time, as it was simply not to be handled. The more beautiful we could be there on Thursday evening in a family round. If you are interested in the interesting mill history and want to learn more about the drums of this popular South Palatinate return address, I refer to the reports that have been set up here so far. There are four pieces and really no short reporations. No. 5 will be a little closer this time. The friendly service woman who recommended us – this is so tradition – in the Dirndl the back guest room. There we would have our rest right for us to stay with our little ones. In this last completed part of the place I had never sat. Here too, a well-maintained ambience was dominated by rustic wooden tables, very comfortable upholstered chairs and a professionally renovated front. Framed by the bright wood of the ceiling and the floor, the small, harmoniously illuminated “backroom” with its only three large tables sprayed a cozy feel-good atmosphere that invited to stay. The back room Our view fell outside on the not lesser lasy farm terrace, but for which it was still too fresh in early April. Because of the decreasing billing document, I can't give the drunk tonight. But since the papal was there, it is obvious that the one or the other hop tea was also consumed. Also at least two bottles of mineral water met thirty pickers at the table. Since the drinks prices had not changed since last year, I also refer to my '21 Rezi. As always, the mill guest is allowed to choose his food after studying the “Featzettel” on a clamping board. This time too, the food program held on a DIN A4 sheet could be seen. As the only starter of our round I chose the Kohlrabicrèmesuppe with liver inflammation insert 6.80 Euro. Then it was possible to use the roasted chicken breast with potato salad and Knobi Dip 16.80 Euro. My wife prefers to go on vegetarian ways. In her lasagna of the mountain lens with Aubergine and tomato 15.50 Euro was even included a small additional salad. My mother, who is normally facing the Rumpsteak, could order an Ad-hoc mill burger €13,80, which then also the mother-in-law “but without Brutzel Speck”! Her husband also had a hand-resistant body and soul kitchen that brought a pork roast with Rahm Twisting and Semmelknödel 15,80 Euro. The fact that you also get delicious soups served in the Hatzenbühler Dependance by Martin Gehrlein is no longer a secret. My slightly foamed, beautiful ally Kohlrabicreme was one of the best I could spoon out this year. Rusticized with a defensive liver dump, this was a provocative well-being trumpet, as they only get grains of their compartment in the plate. Cabbage rabies soup with liver dumplings From the two types of bread I had to go to the soup accompaniment, I was especially reminded of the darkness. Its large-pored, fluffy crumbs closed off good goods. Look in the pores, boy! As the first premonition of the main food, the two “Mühlen Burger” equipped with plenty of melted cheese reached us. In fact, our two Frikadellen women had their hands full of their imposing caventsmen, but with knives and forks they were of course immortal for the juicy Bulette buildings. The Mill Burger a signature of the house My wife was thrilled by her appetizing looking Veggie Lasagne, which is hidden next to the mountain lenses between noodle leaves and eggplant pieces also with crispy cooked vegetables and a very mouthful tomato sauce. Veggie Lasagne She also lost praiseworthy words about her contribution Salad made with Sauerrahmdressing. I'm glad she could enjoy her birthday meal. But that was certainly our good daughter. He had made it comfortable on a caterpillar blanket and was gradually enjoyed by Bremer Omi. Meanwhile her husband had a hand-resistant pork roast with attached semmelknödelduo. The meat could have come from the neck after its growing juice. It could have been just as well a finely marbled pig piece that was in two beautiful slices on the father-in-law plate. Pig roasts with a lot of sauce Such thought games were clearly sniffing to the coveted Bremer. He enjoyed his body and soul food, blessed with a lot of delicate bratsauce that not only enjoys a great popularity in the southern part of Germany. Even I didn't make my decision at the main course. Two crispy roasted chicken breast had made it comfortable on the plate beside a perfectly prepared potato salad. Chickens crispy breast with potato salad The Aioli was delivered in a small stone dish à part. The two sufficiently spiced protagonists fell rough and juicy outward. There was nothing to assemble. The portion size was also completely sufficient. The potato salad refreshed with a few spring onions had the right severity to make a dessert obsolete. The only disturbing drop of this really successful evening was the fact that my father-in-law took his place at the table, as well as my temporary inattentiveness shameless and shy for the operation in the main guest room to settle the bill quietly and quietly behind my back. This was so unofficial and will certainly still have a family-internal “afterplay”. They're the Bremers. Friendly, nice, generous people, but you can't trust anyone...??? Conclusion: The Old Mill at the gates of Rheinzabern is located in the list of our relatively fast to reach favorite places very far. Here you are always very friendly and fully satisfied and what comes from the kitchen always has a qualitative claim. You taste this and you can also taste one or the other euro more. This does not change the fact that this friendly country guest house spoils its guests with a really good value for money. We don't wait so long on our next arrival. Then on the lazy terrace on a warm summer evening.

For my wife’s birthday, the “Bucklige” was not the host of the “Save”! Bremer relationship in the Palatinate. It was close to the return with the value of the mother-in-law and my mother somewhere near. The Alte Mühle, the second branch of Martin Gehrlein, is always a reliable bank. So, after reservations in advance, we went to Rheinzabern to visit this Landidyll, which has been reviewed several times by me. The devastating Corona location at the beginning of April had quite decimated the kitchen team. Almost all were at home in the competition. Together with the only, still negative operation, the mill team had shrunk to only two persons from the regular staff, which is why hardly any reservations were made at that time, as it was simply not to be handled. The more beautiful we could be there on Thursday evening in a family round. If you are interested in the interesting mill history and want to learn more about the drums of this popular South Palatinate return address, I refer to the reports that have been set up here so far. There are four pieces and really no short reporations. No. 5 will be a little closer this time. The friendly service woman who recommended us – this is so tradition – in the Dirndl the back guest room. There we would have our rest right for us to stay with our little ones. In this last completed part of the place I had never sat. Here too, a well-maintained ambience was dominated by rustic wooden tables, very comfortable upholstered chairs and a professionally renovated front. Framed by the bright wood of the ceiling and the floor, the small, harmoniously illuminated “backroom” with its only three large tables sprayed a cozy feel-good atmosphere that invited to stay. The back room Our view fell outside on the not lesser lasy farm terrace, but for which it was still too fresh in early April. Because of the decreasing billing document, I can't give the drunk tonight. But since the papal was there, it is obvious that the one or the other hop tea was also consumed. Also at least two bottles of mineral water met thirty pickers at the table. Since the drinks prices had not changed since last year, I also refer to my '21 Rezi. As always, the mill guest is allowed to choose his food after studying the “Featzettel” on a clamping board. This time too, the food program held on a DIN A4 sheet could be seen. As the only starter of our round I chose the Kohlrabicrèmesuppe with liver inflammation insert 6.80 Euro. Then it was possible to use the roasted chicken breast with potato salad and Knobi Dip 16.80 Euro. My wife prefers to go on vegetarian ways. In her lasagna of the mountain lens with Aubergine and tomato 15.50 Euro was even included a small additional salad. My mother, who is normally facing the Rumpsteak, could order an Ad-hoc mill burger €13,80, which then also the mother-in-law “but without Brutzel Speck”! Her husband also had a hand-resistant body and soul kitchen that brought a pork roast with Rahm Twisting and Semmelknödel 15,80 Euro. The fact that you also get delicious soups served in the Hatzenbühler Dependance by Martin Gehrlein is no longer a secret. My slightly foamed, beautiful ally Kohlrabicreme was one of the best I could spoon out this year. Rusticized with a defensive liver dump, this was a provocative well-being trumpet, as they only get grains of their compartment in the plate. Cabbage rabies soup with liver dumplings From the two types of bread I had to go to the soup accompaniment, I was especially reminded of the darkness. Its large-pored, fluffy crumbs closed off good goods. Look in the pores, boy! As the first premonition of the main food, the two “Mühlen Burger” equipped with plenty of melted cheese reached us. In fact, our two Frikadellen women had their hands full of their imposing caventsmen, but with knives and forks they were of course immortal for the juicy Bulette buildings. The Mill Burger a signature of the house My wife was thrilled by her appetizing looking Veggie Lasagne, which is hidden next to the mountain lenses between noodle leaves and eggplant pieces also with crispy cooked vegetables and a very mouthful tomato sauce. Veggie Lasagne She also lost praiseworthy words about her contribution Salad made with Sauerrahmdressing. I'm glad she could enjoy her birthday meal. But that was certainly our good daughter. He had made it comfortable on a caterpillar blanket and was gradually enjoyed by Bremer Omi. Meanwhile her husband had a hand-resistant pork roast with attached semmelknödelduo. The meat could have come from the neck after its growing juice. It could have been just as well a finely marbled pig piece that was in two beautiful slices on the father-in-law plate. Pig roasts with a lot of sauce Such thought games were clearly sniffing to the coveted Bremer. He enjoyed his body and soul food, blessed with a lot of delicate bratsauce that not only enjoys a great popularity in the southern part of Germany. Even I didn't make my decision at the main course. Two crispy roasted chicken breast had made it comfortable on the plate beside a perfectly prepared potato salad. Chickens crispy breast with potato salad The Aioli was delivered in a small stone dish à part. The two sufficiently spiced protagonists fell rough and juicy outward. There was nothing to assemble. The portion size was also completely sufficient. The potato salad refreshed with a few spring onions had the right severity to make a dessert obsolete. The only disturbing drop of this really successful evening was the fact that my father-in-law took his place at the table, as well as my temporary inattentiveness shameless and shy for the operation in the main guest room to settle the bill quietly and quietly behind my back. This was so unofficial and will certainly still have a family-internal “afterplay”. They're the Bremers. Friendly, nice, generous people, but you can't trust anyone...??? Conclusion: The Old Mill at the gates of Rheinzabern is located in the list of our relatively fast to reach favorite places very far. Here you are always very friendly and fully satisfied and what comes from the kitchen always has a qualitative claim. You taste this and you can also taste one or the other euro more. This does not change the fact that this friendly country guest house spoils its guests with a really good value for money. We don't wait so long on our next arrival. Then on the lazy terrace on a warm summer evening.

For my wife’s birthday, the “Bucklige” was not the host of the “Save”! Bremer relationship in the Palatinate. It was close to the return with the value of the mother-in-law and my mother somewhere near. The Alte Mühle, the second branch of Martin Gehrlein, is always a reliable bank. So, after reservations in advance, we went to Rheinzabern to visit this Landidyll, which has been reviewed several times by me. The devastating Corona location at the beginning of April had quite decimated the kitchen team. Almost all were at home in the competition. Together with the only, still negative operation, the mill team had shrunk to only two persons from the regular staff, which is why hardly any reservations were made at that time, as it was simply not to be handled. The more beautiful we could be there on Thursday evening in a family round. If you are interested in the interesting mill history and want to learn more about the drums of this popular South Palatinate return address, I refer to the reports that have been set up here so far. There are four pieces and really no short reporations. No. 5 will be a little closer this time. The friendly service woman who recommended us – this is so tradition – in the Dirndl the back guest room. There we would have our rest right for us to stay with our little ones. In this last completed part of the place I had never sat. Here too, a well-maintained ambience was dominated by rustic wooden tables, very comfortable upholstered chairs and a professionally renovated front. Framed by the bright wood of the ceiling and the floor, the small, harmoniously illuminated “backroom” with its only three large tables sprayed a cozy feel-good atmosphere that invited to stay. The back room Our view fell outside on the not lesser lasy farm terrace, but for which it was still too fresh in early April. Because of the decreasing billing document, I can't give the drunk tonight. But since the papal was there, it is obvious that the one or the other hop tea was also consumed. Also at least two bottles of mineral water met thirty pickers at the table. Since the drinks prices had not changed since last year, I also refer to my '21 Rezi. As always, the mill guest is allowed to choose his food after studying the “Featzettel” on a clamping board. This time too, the food program held on a DIN A4 sheet could be seen. As the only starter of our round I chose the Kohlrabicrèmesuppe with liver inflammation insert 6.80 Euro. Then it was possible to use the roasted chicken breast with potato salad and Knobi Dip 16.80 Euro. My wife prefers to go on vegetarian ways. In her lasagna of the mountain lens with Aubergine and tomato 15.50 Euro was even included a small additional salad. My mother, who is normally facing the Rumpsteak, could order an Ad-hoc mill burger €13,80, which then also the mother-in-law “but without Brutzel Speck”! Her husband also had a hand-resistant body and soul kitchen that brought a pork roast with Rahm Twisting and Semmelknödel 15,80 Euro. The fact that you also get delicious soups served in the Hatzenbühler Dependance by Martin Gehrlein is no longer a secret. My slightly foamed, beautiful ally Kohlrabicreme was one of the best I could spoon out this year. Rusticized with a defensive liver dump, this was a provocative well-being trumpet, as they only get grains of their compartment in the plate. Cabbage rabies soup with liver dumplings From the two types of bread I had to go to the soup accompaniment, I was especially reminded of the darkness. Its large-pored, fluffy crumbs closed off good goods. Look in the pores, boy! As the first premonition of the main food, the two “Mühlen Burger” equipped with plenty of melted cheese reached us. In fact, our two Frikadellen women had their hands full of their imposing caventsmen, but with knives and forks they were of course immortal for the juicy Bulette buildings. The Mill Burger a signature of the house My wife was thrilled by her appetizing looking Veggie Lasagne, which is hidden next to the mountain lenses between noodle leaves and eggplant pieces also with crispy cooked vegetables and a very mouthful tomato sauce. Veggie Lasagne She also lost praiseworthy words about her contribution Salad made with Sauerrahmdressing. I'm glad she could enjoy her birthday meal. But that was certainly our good daughter. He had made it comfortable on a caterpillar blanket and was gradually enjoyed by Bremer Omi. Meanwhile her husband had a hand-resistant pork roast with attached semmelknödelduo. The meat could have come from the neck after its growing juice. It could have been just as well a finely marbled pig piece that was in two beautiful slices on the father-in-law plate. Pig roasts with a lot of sauce Such thought games were clearly sniffing to the coveted Bremer. He enjoyed his body and soul food, blessed with a lot of delicate bratsauce that not only enjoys a great popularity in the southern part of Germany. Even I didn't make my decision at the main course. Two crispy roasted chicken breast had made it comfortable on the plate beside a perfectly prepared potato salad. Chickens crispy breast with potato salad The Aioli was delivered in a small stone dish à part. The two sufficiently spiced protagonists fell rough and juicy outward. There was nothing to assemble. The portion size was also completely sufficient. The potato salad refreshed with a few spring onions had the right severity to make a dessert obsolete. The only disturbing drop of this really successful evening was the fact that my father-in-law took his place at the table, as well as my temporary inattentiveness shameless and shy for the operation in the main guest room to settle the bill quietly and quietly behind my back. This was so unofficial and will certainly still have a family-internal “afterplay”. They're the Bremers. Friendly, nice, generous people, but you can't trust anyone...??? Conclusion: The Old Mill at the gates of Rheinzabern is located in the list of our relatively fast to reach favorite places very far. Here you are always very friendly and fully satisfied and what comes from the kitchen always has a qualitative claim. You taste this and you can also taste one or the other euro more. This does not change the fact that this friendly country guest house spoils its guests with a really good value for money. We don't wait so long on our next arrival. Then on the lazy terrace on a warm summer evening.

For my wife’s birthday, the “bucklige” did not host the “save”! Bremer relationship in the Palatinate. It was close to returning with the worth of mother-in-laws and my mother somewhere near. The Alte Mühle, the second-local of Martin Gehrlein, is always a reliable bank. So, after reservations made in advance, we went to Rheinzabern to make a visit to this Landidyll, which has already been reviewed several times by me. The devastating Corona location at the beginning of April had quite decimated the kitchen crew. Nearly all were at home at the competition. Together with the only, still negative operation, the mill team had shrunk on just two people from the regular staff, which is why at this time hardly any reservations were taken, as it was simply impossible to cope with this. The more beautiful that we were allowed to be there on that Thursday evening in a family round. If you are interested in the interesting mill history and would like to learn a little more about the drums of this popular South Palatinate return address, I refer to the reports that have been set up here so far. There are four pieces and truly no short reporations. No. 5 will be a bit tighter this time. swear! The friendly service lady who received us – this is so tradition – in the Dirndl suggested the back guest room. There we would have our rest, which was quite right for us to stay with our little ones. In this last finished part of the place, I had never sat before. Here, too, a well-maintained ambience was dominated by rustic wooden tables, very comfortable upholstered chairs and a professionally refurbished front. Framed by the bright wood of the ceiling and the floor, the small, harmoniously illuminated “backroom” with its only three large tables sprayed a homely feel-good atmosphere that invited to stay. The back room Our view fell outside on the not inferiorly lasy courtyard terrace, but for which it was still too fresh in early April. Due to the declining billing document, I can't give the drunk here completely this evening. But since the papal was there, it is obvious that the one or the other hop tea was also consumed. Also at least two bottles of mineral water met thirsty pickers at the table. Since the drinks prices had not changed since last year, I also refer to my '21er Rezi. As always, the mill guest is allowed to make his choice of food after studying the “Fresszettel” attached to a clamping board. The food program held on a DIN A4 sheet could also be seen this time. As the only starter of our round I chose the Kohlrabicrèmesuppe with liver dumpling insert 6,80 Euro . Then it was possible to be the panned chicken breast with potato salad and Knobi Dip 16.80 Euro. My wife, on the other hand, preferred to walk on vegetarian paths. In her lasagna from the mountain lens with Aubergine and Tomate 15,50 Euro, even a small supplemental salad was included. My mother, who is normally facing the Rumpsteak, was able to draw up an ad hoc mill burger €13.80, which then also ordered the mother-in-law “but without Brutzel Speck”! Her husband also had a hand-resistant body and soul kitchen, which brought a pork roast with cream twisting and semmelknödel 15,80 euros. The fact that you also get tasty soups served in Martin Gehrlein's Hatzenbühler Dependance is no longer a secret. My slightly foamed, beautifully ally Kohlrabicreme was one of the best I could spoon out this year. Rusticized with a defensive liver dump, this was a presumptuous feel-good trumpet as they only get grains of their compartment in the plate. Kohlrabicrèmesuppe with liver dumplings From the two types of bread that I had to go to soup accompaniment, I was especially reminded of the dark. Its large-pored, fluffy crumbs closed off good goods. Look in the pores, kid! As the first premonition of the main dishability, the two “Mühlen Burger” equipped with abundantly melted cheese reached us. In fact, our two Frikadellen women would have had their hands full with their imposing caventsmen, but with knives and forks, they were of course also immortal to the juicy Bulette buildings. The Mill Burger a signature of the House My wife was delighted by her appetizingly looking Veggie Lasagne, who, in addition to the mountain lenses hidden between noodle leaves and eggplant pieces, also came up with crisply cooked vegetables and a very mouth-filling tomato sauce. Veggie Lasagne She also lost only praiseworthy words about her contribution salad made with Sauerrahmdressing. It's nice that she was able to enjoy her birthday meal. But that was certainly our good daughter. This one had made it comfortable on a crawler blanket and was gradually enjoyed by Bremer Omi. Meanwhile, her husband had a hand-resistant pork roast with attached semmelknödelduo. The meat could have come from the neck, according to its growing juice. It could have been just as good a finely marbled pig's piece, which was in two handsome slices on the father-in-law plate. Pork roast with a lot of sauce Such thought games were clearly sniffing to the inmeated Bremer. He enjoyed his body and soul food, blessed with a lot of delicate roast sauce, which not only enjoys a great popularity in the southern part of Germany. Even I did not take my decision at the main course. Two crispy fried chicken breasts had made it comfortable on the plate next to a perfectly prepared potato salad. Chicken crispy breast with potato salad The Aioli was delivered in a small stone shell à part. The two sufficiently spiced protagonists fell out on the outside in a coarse and juicy manner. There was nothing to assemble. The portion size was also completely sufficient. The potato salad refreshed with a few spring onions had the right severity to make a dessert obsolete. The only worrisome drop of this really successful evening was the fact that my father-in-law took advantage of his place at the table beginning as well as my temporary inattentiveness shamelessly and shyly for operation in the main guest room, in order to settle the bill quietly and quietly behind my back. This was so unofficial and will certainly still have a family-internal “afterplay”. They're the Bremers. Friendly, nice, generous people, but you can't trust any of them...???? Conclusion: The Alte Mühle in front of the gates of Rheinzabern is in the list of our relatively fast to reach favorite locals very far. Here one is always very friendly and fully satisfied and what comes from the kitchen always has a qualitative claim. You taste that and you can also taste the one or the other euro more. This does not change the fact that this friendly country guest house spoils its guests with a really good price enjoyment ratio. With our next arrival, we don't wait so long. Then on the lazy terrace on a warm summer evening.