Das Scheibenhardt - Karlsruhe

After we had returned from a longer journey to Asia, where we had eaten a lot and sometimes very well, we had actually decided to make a little shorter. This essay lasted exactly two days until we arrived at the Gut Scheibenhardt on the way home from Karlsruhe exactly at noon, where Leonhard Bader supplies the golfers with dry ripened beef. The restaurant hides a little in the representative golf course, and you can reach it best from the end of the PS-proclaimed parking lot Golfer seem to drive Porsche. The decor is modern, serving to decorate noble wines and fires, and above all spectacular beef parts, which can rest in the drying refrigerator Patina. There was also a sales exhibition of cinephil paintings of the high price class. The tables are also very elegantly covered, so not exactly the typical sports club restaurant. We were greeted with bread and oil. The bread was fresh and crispy, the oil was good, maybe a bit mild, but in a little suitable screw cap bottle, from which you could not pour out tack-free. She felt sticky, and the label was, if it was the original bottle, even if olive oil had already dropped off, the gourmet, or who thinks it, would like to know more precisely what he is drinking on bread, that is not much different from the wine that is not put on the table incognito, at least not in the Michelin plate class. For a luxury meal from the dry aged card here I would like to refer to the detailed expertise of Mr MarcO74 neither time nor, as indicated above, hunger. Instead, we enjoyed the tuna Sashimi on Wasabi Gurke with Kimchi Mayonnaise and a classic hamburger. My wife was very satisfied with the fish, but she would have liked that Gurke and Mayonnaise had been a little braver to put a clearer accent on the mild tuna aroma. My burger was very good, but with crispy brioche whose bottom was completely softened, beautiful, coarsely chopped meat with which a fascia had sneaked into the wolf, whose fragments were only removed from the teeth at home and spicy barbecue sauce according to the type of the house, which, if one keeps the overall work of art in the cleansing, did not leave the overall work of the balance. Fortunately, you can protect yourself with large, absorbent fabric napkins. There were fresh Cole Slaw and just right pommes. You don't often find such good burgers, I don't think about anyone in Karlsruhe, at most in Saarbrücken. And that, although the main focus of the house is actually somewhere else. After that, my wife had an excellent balls of lemon sorrow I was already too tired. At the end, we had to find out that the two serving ladies had quite a fight with the athlete's tower, because our money didn't want them for a whole time.

After we had returned from a longer journey to Asia, where we had eaten a lot and sometimes very well, we had actually decided to make a little shorter. This essay lasted exactly two days until we arrived at the Gut Scheibenhardt on the way home from Karlsruhe exactly at noon, where Leonhard Bader supplies the golfers with dry ripened beef. The restaurant hides a little in the representative golf course, and you can reach it best from the end of the PS-proclaimed parking lot Golfer seem to drive Porsche. The decor is modern, serving to decorate noble wines and fires, and above all spectacular beef parts, which can rest in the drying refrigerator Patina. There was also a sales exhibition of cinephil paintings of the high price class. The tables are also very elegantly covered, so not exactly the typical sports club restaurant. We were greeted with bread and oil. The bread was fresh and crispy, the oil was good, maybe a bit mild, but in a little suitable screw cap bottle, from which you could not pour out tack-free. She felt sticky, and the label was, if it was the original bottle, even if olive oil had already dropped off, the gourmet, or who thinks it, would like to know more precisely what he is drinking on bread, that is not much different from the wine that is not put on the table incognito, at least not in the Michelin plate class. For a luxury meal from the dry aged card here I would like to refer to the detailed expertise of Mr MarcO74 neither time nor, as indicated above, hunger. Instead, we enjoyed the tuna Sashimi on Wasabi Gurke with Kimchi Mayonnaise and a classic hamburger. My wife was very satisfied with the fish, but she would have liked that Gurke and Mayonnaise had been a little braver to put a clearer accent on the mild tuna aroma. My burger was very good, but with crispy brioche whose bottom was completely softened, beautiful, coarsely chopped meat with which a fascia had sneaked into the wolf, whose fragments were only removed from the teeth at home and spicy barbecue sauce according to the type of the house, which, if one keeps the overall work of art in the cleansing, did not leave the overall work of the balance. Fortunately, you can protect yourself with large, absorbent fabric napkins. There were fresh Cole Slaw and just right pommes. You don't often find such good burgers, I don't think about anyone in Karlsruhe, at most in Saarbrücken. And that, although the main focus of the house is actually somewhere else. After that, my wife had an excellent balls of lemon sorrow I was already too tired. At the end, we had to find out that the two serving ladies had quite a fight with the athlete's tower, because our money didn't want them for a whole time.

After we had returned from a longer journey to Asia, where we had eaten a lot and sometimes very well, we had actually decided to make a little shorter. This essay lasted exactly two days until we arrived at the Gut Scheibenhardt on the way home from Karlsruhe exactly at noon, where Leonhard Bader supplies the golfers with dry ripened beef. The restaurant hides a little in the representative golf course, and you can reach it best from the end of the PS-proclaimed parking lot Golfer seem to drive Porsche. The decor is modern, serving to decorate noble wines and fires, and above all spectacular beef parts, which can rest in the drying refrigerator Patina. There was also a sales exhibition of cinephil paintings of the high price class. The tables are also very elegantly covered, so not exactly the typical sports club restaurant. We were greeted with bread and oil. The bread was fresh and crispy, the oil was good, maybe a bit mild, but in a little suitable screw cap bottle, from which you could not pour out tack-free. She felt sticky, and the label was, if it was the original bottle, even if olive oil had already dropped off, the gourmet, or who thinks it, would like to know more precisely what he is drinking on bread, that is not much different from the wine that is not put on the table incognito, at least not in the Michelin plate class. For a luxury meal from the dry aged card here I would like to refer to the detailed expertise of Mr MarcO74 neither time nor, as indicated above, hunger. Instead, we enjoyed the tuna Sashimi on Wasabi Gurke with Kimchi Mayonnaise and a classic hamburger. My wife was very satisfied with the fish, but she would have liked that Gurke and Mayonnaise had been a little braver to put a clearer accent on the mild tuna aroma. My burger was very good, but with crispy brioche whose bottom was completely softened, beautiful, coarsely chopped meat with which a fascia had sneaked into the wolf, whose fragments were only removed from the teeth at home and spicy barbecue sauce according to the type of the house, which, if one keeps the overall work of art in the cleansing, did not leave the overall work of the balance. Fortunately, you can protect yourself with large, absorbent fabric napkins. There were fresh Cole Slaw and just right pommes. You don't often find such good burgers, I don't think about anyone in Karlsruhe, at most in Saarbrücken. And that, although the main focus of the house is actually somewhere else. After that, my wife had an excellent balls of lemon sorrow I was already too tired. At the end, we had to find out that the two serving ladies had quite a fight with the athlete's tower, because our money didn't want them for a whole time.

Seven stars get the discard from me.... .Gourmet from the finest is really not.....Gruss from Max Bayer

Top....on top....there's nothing to complain about....