Kleiner Italiener - Berglen

The SSV Steinach Reichenbach club house in Berglen Erlenhof already has a right horror tour behind it. I don't know all the kitchens that the 25-year-old house already had. At GG, I had presented two Italians at least once a neat one, the other grow through and a Greek, which was quite comfortable and fritusenlastig, I first kept with me and you and hardly one year later it was never up to date. Sometime before, there was a Greek that the manowars certainly did not miss. But this spring did something again. To my pleasure an Italian kitchen direction. And at the same time my fear, because the starting point of the house we visited Winnenden two years ago. A small bistro with a strong cocktail bar orientation and a very adult food. I reported here: [here link] Here in the Erlenhof was started quietly and quietly with a softopening and so slowly you heard this and that. And when the newspaper even reported and was there to read that there was finally the right place to make a clever dough, it was clear that the house would be visited soon. The visit on the 5th. March this year was probably a bit too early and the cook, the kitchen and probably also the dough guide was still in the founding and experimenting phase. Pizza, lasagna and salad plate were not smiling, but then still a piece away from the beloved house and farm-Italian around the corner. But the house remained alone because of its spatial proximity on the radar. And the kindness and hospitality was already very positive at the time. That's what keeps it at the bar, even if the food hasn't exactly cult character. And the days went to the country and the reports were getting better. On June 4th, it turned out that we just looked down a nice evening to the club. That was more than a corner. However, my dear wife had also decided on pizza the day and not on pasta. And the house had really arrived in a league where one could say that one can go, that does not hurt anyone and makes satisfied. However, this referred to and refers only to my snipers from the boot. Like it here with pasta, insalata etc. we have not yet verified yet. In the meanwhile quite fit address and in the hope that the learning curve would continue, there was a third visit one and a half months later. And this should be the actual content of this report. Shortly to the house and ambience. The house is completely walk-in and barrier-free. It is centrally located in the Berglener district Erlenhof and has not set any patina on its own because of the many changes in the number of pawns. Each time the device was carefully but successively updated. It is and remains a club house but modern and so well maintained and nicely furnished. The covered terrace is oriented around the corner to the sports fields and offers just as much space as the spacious interior. There is a drop of wormwood on the terrace. The stalls and tables are wood-planned beer garden fittings and are rather comfortable. For trained, hard-steel sportsmen but certainly not a problem; we had called before, as one heard that Sunday evening would like to be booked. Somehow a good news. Only this day it was more relaxed because the big city festivals took place around. They felt the need for a visit, we were now ungrowing and have been drawing a cozy restaurant visit for years. What doesn't mean that if the buddy.... but that was not so; a very friendly and empathic welcome followed the free choice of free tables. Some were not occupied. Immediately after that, the cards were handed over and the question was placed whether we wanted to look first or would already have drinks. With a “clear, I’ll come back” we were left alone with the cards. It was more likely to be found in the typical collection, which you find in the pizzerias on land. Something antipasti, insalata, pasta, pizza, carne, pesce. Among them, of course, the obligatory panted club house Schnitzel. Wat mutt dat mutt. Quite simply; where the grilled shrimps in tomato sauce with garlic from the antipasti department have a certain cult status. I was told that these were an absolute highlight. But only after the last visit. But I can probably spoil it, that can still be. In order to prevent serious dehydration and besides wheat beer 4,20 half a liter a glass of MezzoMix 4,20 should join the table for 0.4L. To stuff the hole in the belly this time was the task of two pizzas. Yes, my wife decided to make pizza again. The report on the current quality of the Pasta department must be waiting for something. While my wife remained loyal to the Capricciosa, and thus to Mozzarelle, Hinterschinken, Champignons and Artischocken for 11,90, I decided to climb down the map so far. This is not possible, however, that there is no designated Vesuvo, Diavolo, Lucifero or the like!!1!!! ; Was it during the first times the Apulia with mozzarella, salami, ham and champignons 10,90 was simply set free this time. What was no problem at all. To this I remember, before a grey time ago, I actually visited a house where this was not possible. Today this would be the ultimate G point, then I just regretted it. But here and today! Base was a pizza Salami 9,90 which was added to onions, capers and garlic. In parallel, compulsory garlic and chili oil were worshipped. All! Extras hit the wallet with a pleasantly reserved 3€. Especially short was the waiting time for the pizzas not exactly but still in still pleasant frame. And now I would also like to apologize for the very reddish images. But weather good, awning outside, food also outside, my manageable image editing skills can't keep up; and the pizzas looked very clean. A little more color, so it's not a awning red, would certainly be a good face to them, but even so spiking. An aromatic “Sugo di pomodoro” flew under the spicy and rich covering and on the ordinary dough. The latter would have a small track more wort evtl. well done but also so he was better than some competitors. Pleasantly thin and not soaked he was very pleased. Even the edge was not bad, though not quite as luscious as I love him. Still a good statement from the pizza baker. I tried to compensate for the chili oil. However, too offensive compensation is not punished under two litres with sweat water. The garlic oil was easier to dose. Since good ice is now also advertised, a ball has to be tested. In a lemon sorbet, the AndiHa, even as a sugar suspect, cannot say no. Excellent. What the house otherwise still characterizes I had already sounded. You take care of the guest in an open and very sympathetic manner. Nice talks about the orientation of the house and truly open and honest interest in the opinion and satisfaction of the guest. We are very happy with this house in the immediate vicinity. If the learning curve in the kitchen goes a little further, then it could be a real pound. However, the possibility of getting a place at short notice should also disappear. joy and suffering;