Restaurant Jagawirt - Schöllang

Oberstdorf consists of the place oberstdorf and five other locations. One of them is slim. we spent 8 days there this year. The building houses around the baroque onion tower of the parish church are typical for Schöllang. near the castle church of 1531. The Jagawirt is now also typical in the long term. as we tried a lot of new things this week, the visit should be our kulinarik highlight. we were not disappointed. “Einfoch guad” is the jagawirt chef philosophie without compromise. Therefore only fresh products from the Oberstdorf region come in pots and pfannen. the high-quality foods are gently cooked and give a delicious symbiosis on the plate: for foods at the highest level! the homepage as well as the menu reads excellent and makes a professional impression. all around, food, service, everything was again with us Note 1 with star. also the surroundings inside, in modern Austrian country house style makes what. when booking a few days before the cook leaned and owner quite cool at the counter, he kindly explained to me that his wife and his younger son sniff the kitchen. he and an Assin make the service. His eldest son is a professional hunter and shoots the wild and brutal: this is then disassembled at the place and comes to the kitchen without intermediaries. the map is a bit wild. for wild lovers there are great variations. currently on the map: various steaks from the reh and the brain, but not only wild also other meats such as gams or lamb are available. Interiors such as liver of green lamb sprinkled or glazed on erzherzog Johann's favourite style with a pumpkin feeling prepared as well as Jagawirt's white liver served in strong port wine yuz with roasted apples, bacon and young plumb served with the cook of the edible snow, complete the offer. That sounds natural for wild and inner fans, but my wife and I don't like inner and no wild, in my childhood my oncle had taken me, there was a brain. This dominant, penetrant sweet negative animal taste, unfortunately I just can't get out. I'm always wondering why you eat wild with so much soda or with fruit? They are also served with lots of garlic to distract from the actual taste. painful border is rehfleisch for me that once after a misunderstanding with the waiter I had been served in a 2 star Michael Restaurant. I thought he meant Risotto with Cranberry at the end it turned out to be soute or so similar, every French expression for reh medaillons, something of the roe, was very good and the wild taste was not too dominant, but it was merry. Since then, I've been looking at those who prefer to go to the wild park. do I slowly develop into a vegetarian? the poor wild beautiful that the cheese puffs in the map are not among the vegetarians. which has now been noticed more frequently in the Allgäu because of the animal supplements in the cheese. for vegetarians there are delicious napkin dumplings with fresh forest mushrooms or the variation of winter vegetables in crispy spun on acid cream Cervical Dip with vitamin-rich salad arrangement and various salads all without meat addition. for vegan I didn't find any food. we continue to see the successful menu. I'm afraid I'm laughing at a wild dish. rust roasted by the young brain weave naturally from the allgäuer jaga to strong portweinglace with Gernot shillcherschalotten, sellerrohiest and homemade pumpkin nockerl. I fight with me, I'm afraid of the penetrant animal taste. I decide to be a young pig dish, just like my wife. schnitzel wiener art as well as the cordon blue. instead of the apple salad we would rather pommes and cold stirred cranberries. We consciously dispense with the big parts we still know from the last holiday for an appetizer to choose another dessert. as a guide fits to a divine yeast that will be with me, before visiting the Jagawirt, we saw the Star Wars, the Jedi Knight, of course, only in the appropriate outfit. similar if you have a delicious sweat yeast wheat in a paulan glass that is not possible. or another appetizer? The summit of Rona and apples a fruity red beta soup with light apple aroma and fresh crows sounds tempting. or the carpaccio of forested pasture with barrique apfel walnußvinaigrette and winter salad?? Nee, animals with feathers remind me too much of my childhood, I was always indians of fasching. the reason wins, we begin with the cordon blue 13,50 . That was bomb! on modern plates with Asian touch came the cordon blue. the panade crispy, it released wonderfully from the meat. filling with smoked raw ham and rain forest can be a dream. I think it was about 300 400 grams with the filling. the cold-drawn calves fit to the eye like the famous fist. I then ordered a second yeast 3,40 . for a sweet finish we ordered each of the fluffy top dumplings in a refined scene for pleasantly fair 4,50. and how these dumplings were set in scene. the fruits were partially planted, different temperatures and probably different cooked. the noodle miraculously fluffy, I am still going to be a noodle fan, that was along with the main course quite big cinema. Conclusion: Here's everything. Food, service, environment, price performance. Perfect!

Oberstdorf consists of the town of Oberstdorf and five other villages. One of them is Schöllang. We spent 8 days there this year. Typical for Schöllang are the farmhouses around the baroque onion tower of the parish church. The castle church of 1531 is nearby. The Jagawirt is now also typical of Schöllang. Since we tried a lot of new things this week, the visit should be our culinary highlight. We were not disappointed. “Einfoch guad” is the Jagawirt kitchen philosophy without compromise. Therefore only fresh products from the Oberstdorf region come in pots and pans. The high-quality foods are gently cooked and give a delicious symbiosis on the plate: for foods at the highest level! The homepage and the menu are excellent and make a professional impression. Everything about it, food, service, everything was back with us Note 1 with star. Also the ambience inside, held in a modern Austrian country house style makes what. When booking a few days before, the boss and the owner leaned quite cool on the counter, he kindly explained to me that his wife and his younger son eat the kitchen. He and an azuubine make the service. His eldest son is a professional hunter and shoots the wild as brutal: it is then mined on the ground and comes into the kitchen without intermediaries. It's hard to get fresher, so the map is a little wild. There are great variations for wild lovers. Currently on the map: various steaks from the deer and deer, but not only wild also other meats such as gams or lamb are available. Interiors such as liver from the green lamb smoothed or smoothed on Archduke Johann's favorite type with pumpkin felt as well as Jagawirt's white liver in strong port wine jus served with roasted apples, bacon and young onions served with the cook strawberry snow, complete the offer. Of course this sounds tempting for wild and innate fans, but my wife and I don't like congenital and no wild, in my childhood my uncle had taken me, there were deer. This dominant, penetrant, sweet negative animal taste, unfortunately just doesn't work with me anymore. I always wonder why you eat wild with so much sauce or fruit? To overdue the really intense animal taste? You know about snails. They are also served with lots of garlic to distract from the actual taste. The pain limit is for me reef that I had served after a misunderstanding with the waiter in a 2 star Michelin restaurant. I thought he meant Risotto with Cranberry at the end it was a reputable or something similar, a French expression for Reh medallions, something of the Reh, was very good and the wild taste was not too dominant, but I was happy when I had it down. Since then, I've been looking at the Hirschhaus in the Wildpark. Am I slowly developing into the vegetarian? the poor wild beautiful that the cheese puffs on the map are not among the vegetarian dishes. We noticed that in Allgäu now more often because of the animal supplements in the cheese. For vegetarians there are tasty napkin dumplings with fresh forest mushrooms or the variation of winter vegetables in crispy stems with acidic herbal dip with vitamin-rich salad dress and various salads without meat addition. I didn't find any food for vegans. We continue to see the successful menu. Unfortunately, I laugh about a wild court. rust roast from the circus owl, of course from the Allgäu Jaga in strong Portweinglace with Gernots cherries, Selleriestroh and homemade pumpkin nockerl. I fight with me, I'm afraid of the penetrant animal taste. I decide for a young pork dish, just like my wife. Pig dishes are unfortunately only two on the map. Schnitzel Wiener Kunst and the Cordon Blue. Instead of the straw apple salad, we would like to have pumice and cold stirred lingonberries. We deliberately dispense with an appetizer because of the large portions we still know from the last holiday. As an accompaniment, a goddess yeast fits me before we visited the Jagawirt, of course, we only looked at the Star Wars Return of the Jedi Knights in the matching outfit. Similar to a delicious puppy of yeast wheat in a Paulan glass, it is not possible. The summit of Rona and apple is a fruity red bee soup with light apple taste and fresh wreath. Or the carpaccio of forest fathers Weidegans with barrique apple walnut vinaigrette and winter salad dress? Nee, animals with feathers remind me too much of my childhood, I was always Indians of the carnival. The reason wins, we start with the Cordon Blue 13,50. That was BOMBE! Built on modern panels with Asian touch, the Cordon Blue came. The panade crispy solved her wonderfully from the flesh. The filling with smoked raw ham and Bregenzerwälder Bergkäs a dream. Oral portioned, I think it was determined with the filling 300 400 grams. The cold stirred cranberries matched the eyes of the famous fist. Then I ordered another yeast bees 3,40 . At the sweet end we ordered each one of us the fluffy pot dumplings in a refined scene for pleasantly fair 4.50 And how these dumplings were staged. The fruits were partly picked, various temperatures and well cooked differently. The dumplings miraculously fluffy, I'm still going to be a dump fan, that was quite big cinema along with the main course. Conclusion: Everything is here. Food, service, ambience, price performance. Perfect!

So hervorragend haben wir im Allgäu noch nie gegessen! Vorspeise " eingetunkt" und Hauptspeisen einmal Berglammlasagne und einmal Schnitzel vom Maibock! Außergewöhnliche Gerichte mit außergewöhnlichem Geschmack! Perfekt zubereitet und einfach superlecker!

Wir waren zum Mittagessen hier und haben ohne Reservierung einen Platz bekommen. Sehr schöne, ansprechende Gaststube im alpenländischen Stil und angenehm ruhig!Personal sehr freundlich und authentisch/ nicht aufdringlich oder übertrieben.Das Essen war absolut Spitze!Super Bauernbrot mit Pastete und Kernöl zum Tunken, dann das beste Cordon Bleu das wir je hatten - und zum Abschluss eine Herrliche Pistazien-Eis Kreation mit Steyrischer Note. Die Speisekarte ist eher klein, aber dafür war alles Super-FrischAlles wirklich Spitze. Für die Region nicht gerade billig - aber jeden Cent wert.Wir kommen gerne wieder

Der Jagawirt liegt zwar etwas außerhalb von Oberstdorf, ist aber ein Abstecher wert. Das Essen ist qualitativ sehr gut und man genießt österreichische Spezialitäten in nettem Ambiente.