Zum Schwarzen Adler - Mannheim

After a long time “finally” again a recycle of me. Why so long? Because, to be honest, some comments are more and more common against the “Strich” and have taken the fun and pleasure of writing first. I hope they'll be back. I think Marc074 has this one or the other time. Those who do not just scroll or not read through the Rezi (which do not press the helpful keys or good written keys is complete enough .... We have vacation, first summer week. I don't remember a visit to the "Black Eagle" a few years ago, then the lunch table. The menu for the evening had already impressed me. “Rumpsteak” with mustard crust and self-made anchovy butter or the cream chip with apple slices remained in my memory. Of course I followed the restaurant for the last years and that at the beginning to say “Snaps” They're not doing here. I reserved a table on the phone the question “outside?” was so unknown to me that this would have been. Like “outside”. At night we already saw some well visited tables between the “C” and “D” places. The tables are beautiful between the tear museum and a flank with 3 locals. We are immediately noticed, but still like to enter the door. Also well visited inside. We are asked outside and assigned to our table. If you hear “active” the place is appreciated by many regular guests. At our right hand there were 5 senior rulers who would probably meet here weekly. The menu gives German Swedish good-bourgeois cuisine. The cook probably comes from Sweden, so Knäckebrot surprises us as a supplement to some dishes. We decide very quickly for a common appetizer. Fresh cheese with bot. This came Pikantr fresh cheese then after a good time interval with two slices of good gray bread and some salt bars. The fresh cheese pikantly made us. Then our main foods, the speciality of the house “Inlagd Still” (13,50 half and half, as well as the pig “Wiener Art”, which is generously baked from the pan in butterschmalz, along with vitamins supplement salad and very good roast potatoes (18,80 The herring was placed according to original recipe, beautifully dressed on a white plate. The "half and half" referred to the added onions. Once in a mild vinegar variant, a variant with freshly cut dill. Delicious baked bread with butter was added. The additional salad was served before the two excellent carving shops. It was sweetly acidified and provided with high-quality green leaf salads. Then the carvings came: carving in perfection BÄMM!! Two flat-pressed pig bottles with sufficient salt, nutmeg, pepper and pepper powder, probably baked in fresh mustache airy. More waves hardly go! The incision also seeks: The panade was like an airy souffle around the meat, also with spices, was a feast for eyes, palate stomach. Due to the high saturation feeling we had no dessert, but I still enjoyed a Riesling from the well-stocked wine map, overall there are some high-quality carpenters that can be found on the wine map, and many types of wine are offered in the open variant (I read only 4 varieties Riesling conclusion: Surely we will not wait long with a repetition visit, unfortunately the restaurant was listed only four generations in 1774. Recommendation!

After a long time “finally” again a recycle of me. Why so long? Because, to be honest, some comments are more and more common against the “Strich” and have taken the fun and pleasure of writing first. I hope they'll be back. I think Marc074 has this one or the other time. Those who do not just scroll or not read through the Rezi (which do not press the helpful keys or good written keys is complete enough .... We have vacation, first summer week. I don't remember a visit to the "Black Eagle" a few years ago, then the lunch table. The menu for the evening had already impressed me. “Rumpsteak” with mustard crust and self-made anchovy butter or the cream chip with apple slices remained in my memory. Of course I followed the restaurant for the last years and that at the beginning to say “Snaps” They're not doing here. I reserved a table on the phone the question “outside?” was so unknown to me that this would have been. Like “outside”. At night we already saw some well visited tables between the “C” and “D” places. The tables are beautiful between the tear museum and a flank with 3 locals. We are immediately noticed, but still like to enter the door. Also well visited inside. We are asked outside and assigned to our table. If you hear “active” the place is appreciated by many regular guests. At our right hand there were 5 senior rulers who would probably meet here weekly. The menu gives German Swedish good-bourgeois cuisine. The cook probably comes from Sweden, so Knäckebrot surprises us as a supplement to some dishes. We decide very quickly for a common appetizer. Fresh cheese with bot. This came Pikantr fresh cheese then after a good time interval with two slices of good gray bread and some salt bars. The fresh cheese pikantly made us. Then our main foods, the speciality of the house “Inlagd Still” (13,50 half and half, as well as the pig “Wiener Art”, which is generously baked from the pan in butterschmalz, along with vitamins supplement salad and very good roast potatoes (18,80 The herring was placed according to original recipe, beautifully dressed on a white plate. The "half and half" referred to the added onions. Once in a mild vinegar variant, a variant with freshly cut dill. Delicious baked bread with butter was added. The additional salad was served before the two excellent carving shops. It was sweetly acidified and provided with high-quality green leaf salads. Then the carvings came: carving in perfection BÄMM!! Two flat-pressed pig bottles with sufficient salt, nutmeg, pepper and pepper powder, probably baked in fresh mustache airy. More waves hardly go! The incision also seeks: The panade was like an airy souffle around the meat, also with spices, was a feast for eyes, palate stomach. Due to the high saturation feeling we had no dessert, but I still enjoyed a Riesling from the well-stocked wine map, overall there are some high-quality carpenters that can be found on the wine map, and many types of wine are offered in the open variant (I read only 4 varieties Riesling conclusion: Surely we will not wait long with a repetition visit, unfortunately the restaurant was listed only four generations in 1774. Recommendation!

After a long time “finally” again a recycle of me. Why so long? Because, to be honest, some comments are more and more common against the “Strich” and have taken the fun and pleasure of writing first. I hope they'll be back. I think Marc074 has this one or the other time. Those who do not just scroll or not read through the Rezi (which do not press the helpful keys or good written keys is complete enough .... We have vacation, first summer week. I don't remember a visit to the "Black Eagle" a few years ago, then the lunch table. The menu for the evening had already impressed me. “Rumpsteak” with mustard crust and self-made anchovy butter or the cream chip with apple slices remained in my memory. Of course I followed the restaurant for the last years and that at the beginning to say “Snaps” They're not doing here. I reserved a table on the phone the question “outside?” was so unknown to me that this would have been. Like “outside”. At night we already saw some well visited tables between the “C” and “D” places. The tables are beautiful between the tear museum and a flank with 3 locals. We are immediately noticed, but still like to enter the door. Also well visited inside. We are asked outside and assigned to our table. If you hear “active” the place is appreciated by many regular guests. At our right hand there were 5 senior rulers who would probably meet here weekly. The menu gives German Swedish good-bourgeois cuisine. The cook probably comes from Sweden, so Knäckebrot surprises us as a supplement to some dishes. We decide very quickly for a common appetizer. Fresh cheese with bot. This came Pikantr fresh cheese then after a good time interval with two slices of good gray bread and some salt bars. The fresh cheese pikantly made us. Then our main foods, the speciality of the house “Inlagd Still” (13,50 half and half, as well as the pig “Wiener Art”, which is generously baked from the pan in butterschmalz, along with vitamins supplement salad and very good roast potatoes (18,80 The herring was placed according to original recipe, beautifully dressed on a white plate. The "half and half" referred to the added onions. Once in a mild vinegar variant, a variant with freshly cut dill. Delicious baked bread with butter was added. The additional salad was served before the two excellent carving shops. It was sweetly acidified and provided with high-quality green leaf salads. Then the carvings came: carving in perfection BÄMM!! Two flat-pressed pig bottles with sufficient salt, nutmeg, pepper and pepper powder, probably baked in fresh mustache airy. More waves hardly go! The incision also seeks: The panade was like an airy souffle around the meat, also with spices, was a feast for eyes, palate stomach. Due to the high saturation feeling we had no dessert, but I still enjoyed a Riesling from the well-stocked wine map, overall there are some high-quality carpenters that can be found on the wine map, and many types of wine are offered in the open variant (I read only 4 varieties Riesling conclusion: Surely we will not wait long with a repetition visit, unfortunately the restaurant was listed only four generations in 1774. Recommendation!