Historische Gaststätte Essighaus from Heidelberg Menu

After a long time again in Heidelberg, I lived in Heidelberg from approx. 1987 to 1997, until it hit me near Passau. In Heidelberg (or near) I did my degree at the boarding school, my first apprenticeship as an electronic technician at the University of Applied Sciences Heidelberg and immediately my second one as a nurse. I haven't really arrived since then, so I also use the upcoming 30-year-old final meeting from my first training to look at what has become of Heidelberg and to make some memories graze. My last visit to the vinegar house was about 1997, for a given occasion I couldn't write any criticism for GastroGuide at the time, which I then naturally brought up. (but somehow the critiques would have been similar if I had already written one at the time.... later) The vinegar house is a piece of Heidelberg, cannot completely decide between locals and tourists. It is located a bit away from the tourist stream (main road) in the parallel running Plöck, and it does not really fall out now. Parking, now yes, Heidelberg city centre... Access to the restaurant with a few steps, the beer garden is accessible. SERVICE: I was welcoming, got a table in the beer garden, inside everything was full, but given the warm weather the beer garden was the better option. I got the card and enough time to pick up drinks and later the food. During the dinner I was asked a few times if everything fits. All right. Four stars. ESSEN: The offer is relatively meaty and usually relatively traditional cuisine. A feature of the vinegar skin (since over 30 years) is that there is a daily soup in food. In the restaurant, if there's a lot of going on, it's also very rustically distributed from the tray to the tables. During my visit there was a self-made boulevard with fresh vegetables. Nice hot, tasteful. Like 30 years ago. But why change proven? I ate the Rumpsteak with green pepper cream sauce and croquettes, with a salad of 22,50. For 6.50 extra cost there would have been 200gr meat, but that would have been too much on the warm evening, especially since I was still at the buffet asiate in Crailsheim. The meat was at the desired point (medium-rare) and that was also the main thing, to croquettes and the sauce I cannot say special. The salad was good and fresh. 4.5 stars super. AMBIENTE: Yes, the ambience, how to evaluate it neutral... if you are the vinegar house and its principle or principle. Tradition does not know, the result would be devastating. It has not been really refurbished for a long time when you go in there, you think the time has stopped (and this time I can really say that, I know the vinegar house over 35 years). You even have the impression that you will create this time capsule in order to nourish the sentimental slope to the past. I also talked about the operation (which was clearly under 30) and it has confirmed that many people are going exactly about it. You cannot describe it, you must have seen it and experienced it. It even went down to the plates that made a time journey from the past from the design. without evaluation, since it cannot be evaluated from neutral points of view. SAUBERKEIT: I sat in the beer garden, so I can't say so much. What I saw was clean. PLV: My Rumpsteak has soup and salad 22,50, so it was worth his money (bedenke, we are in the middle of Heidelberg) FAZIT: When I come back to Heidelberg (latest to the 35-year-old) I will definitely see again after the right. It is almost an institution and definitely worth a visit. And it's not as touristy as all the locals in the main road... supplement, not from me, the voice came from OFFE Bernhard, did you say about >tourist <? You are SELBER a tourist.... you live over 400km away from Heidelberg, so no word against the tourists....

Gast

02.02.2024 - 23:33

schokoline

02.02.2024 - 23:33

11. – for one of the fasching beginnings, for other birthdays and for another named day – in every case to celebrate a day. we got up early in the morning to be able to congratulate someone almost before the ascent – and if someone had told me about the time – the martin day – there would be martinsgans – I would have said yes, maybe earlier. but now we have congratulated and so says my son, how is that actually, they do today martinsgans – (what déjà vu the morning idea – my wife jumps on it – they could go to eat, maybe there is – not in the xx in yy (if someone has been to my mind about the dark chewing places from the next table before us would always be a couple until my sown it would be they can park very well in the vicinity of the vinegar house – either in the garage at the theater or under the unibibliothek – well 100m in the “Plöck” and stand directly in front of the vinegar house. (who is interested: obliquely opposite is the internationally known heidelberger sugar shop. already at the window shops, what to offer and after a stage of the limestone entrance area, they will be attentive to the daily offer, which always consists of suppe and main dishes. also there is a table that the card payment is not possible. right it goes into the pub, left hand with cennmark census you could get to the hall in the ground floor. it is an economy as they know it from the fifties – high bright box deck with dark-graded wooden shadows, simple white jewelleryless walls, dark tables with chairs that allow like the bench niche sitting in front of the windows with a green artificial leather cushion on the sitting area pleasantly. we are the first guests and are asked if we have just reserved a phone. yes – and we can choose one of the four tables on the side of the window – it is clear that min woman is looking for the seat on the bank above the heating. the tresen is three steps away, the friendly waiter gives us the menus – within a side as greeting from the owners as in the internet then a grounded offer – before that a side with four daily dishes – today every 15.50€ from the goose skin to the roulade benign cuisine. our decision for the goose skin was already satisfied, so we order after the drinks and the suggestion of the waiter to my wife, whether a tee – on his suggestion for drinking a hot lemon 3,20€ and a water 0.3l to 2,50€. in the water there is a fresh lemon slice, a gastronomic one that I no longer find often. the order comes naturally flashy, as the serviceman behind the counter has of course also considered us as the only guests. one is equipped with a thec power and two controls also for larger lunch tower in the economy. it does not take too long, then our day soup is brought to the table with the annoying “Today there is a rose carving soup”. it is a simple, tasty homemade slightly creamy suppe, exactly the right temperature to eat and prepared, as such suppenings were previously also cooked by my mother to house appetizing. barely ten minutes after the suppe from the kitchen come two teller on the heights with a not straight small goose bump on a brown soßenspiegel, two appetizing kartoffel beats and a small salat leaf decoration. the red cabbage is served with each part extra in a small bowl. the meaty soaps are well prepared – and with separately prepared soaps. the skin is well tanned, very mild salted and seasoned and the flesh is through, despite the relative size is nothing hard, and nothing is cooked. the buds are filled with bread cubes, very tasty. the brown sauce acts homemade – but what one of the following separately prepared keulen is prepared to gleam with all the gans: there is no soak of your own. Also lacks the gänsefett der gans, the solo keulen has always very lean meat, which the typical geese tastes somewhat decreases. the red cabbage is homemade, they can notice on the cut as well as on preparation with a rose leaf. there is an unusual, pleasant, slightly smoky, slightly pleasantly squirting taste on the cauliflower – and my know about how the red carbureted comes to demand the service in the kitchen the explanation – that the red carburetor was cooked with spectra. it is a good part and at the price-quality ratio the vinegar house is recommended for me another in heidelberg. we are finished, the second service that goes back from the room to the stage, extinguishes the swirl and will my praise that they have cooked well into the kitchen. (from this one hears the announcements of the chef with the orders of the company in the hall . we want to pay, our waiter prints a small bon out – 36.70€

11. – for a carnival start, for another birthday and for another name day – at least to celebrate a day. We got up early in the morning to be able to congratulate someone almost before the ascent – and if someone at the time – Martinstag – Martinsgans – had said to me, yes, perhaps earlier. But now we have congratulated and so says my son in the speech, how is that actually, do today Martinsgans – (the déjà vu the morning idea – my wife jumps on her – you could go food, maybe there is – not in the xx in yy (if someone can be read my review about the dark goosebread from the side table a few years ago, we remembered and read in the evening of my son And my son calls there, asks if there are goosebrats. Yes, today as a daily dish there would be goose skin with lumps and red cabbage and a day soup as an appetizer at 15.50€ we nod and reserved, although everything is still free, two places for us (only after 12:00). You can park very well near the vinegar house – either in the garage at the theatre or under the university library – well 100m in the “Plöck” and stand right in front of the vinegar house. (Wen is interested in: the internationally renowned Heidelberg sugar business lies obliquely opposite. There is something to offer on the roller shutters, and after a phase of limestone entrance you will notice the daily offer that always consists of soup and main dish. There is also a table that is not possible to pay cards. On the right you go to the host room, left hand with license plate Krug enter the hall on the ground floor. It is an economy as you know from the fifties – high bright box top with dark wooden boxes, simple white jewelleryless walls, dark tables with chairs that allow comfortable sitting like benches in front of windows with a green artificial leather cushion on the seat surface. We are the first guests and are asked if we had reserved a phone call. Yes – and we can pick up one of the four tables on the side of the window – it is clear that the minewoman is looking for the seat on the bench above the heating. The Tresen is three steps away, the friendly waiter gives us the menus – on the inside of a page as a greeting from the owners and on the Internet then a grounded offer – on one side with four daily dishes – today every 15.50€ from the goose skin to the Roulade natural cuisine. Our decision for the goose skin was already pleased, so we order after the drinks and the proposal of the waiter to my wife, whether tea – on his proposal to drink a hot lemon 3,20€ and a water 0.3l to 2,50€. In the water there is a fresh lemon slice, a gastronomic custom that I can no longer find often. The order comes naturally flashy, as the serviceman behind the counter naturally also looks at us as the only guest. However, one is equipped with a counter-performance and two controls also for larger midday towers in the economy. It does not take too long, then our day soup will be brought to the table with the anger “Today there is a rose cabbage soup”. It is a simple, tasty homemade slightly creamy soup, exact right temperature to eat and prepared, as such soups previously also made appetitarian by my mother at home. Almost ten minutes after the soup, two dishes come from the kitchen on the tombs with a not exactly small goose bump on a brown sauce level, two appetite potato dumps and a small salad leaf decoration. The red cabbage is served with each serving extra in a small bowl. The fleshy goose skins are well prepared – as well as with separately prepared goose skin. The skin is well tanned, very mildly salted and seasoned and the flesh is through, despite the relative size, nothing is hard, and nothing is boiled. The clubs are filled with bread cubes, very tasty. The brown sauce acts homemade – but what one of the consequences of separately prepared keuls is compared to the keuls prepared with the whole goose: there is no own sauce. Also lacks the goose fat, the solo cuffs always have very lean meat, which is the typical goose taste somewhat. The red cabbage is homemade, you can see on the cut as well as on preparation with laurel leaf. There is an unusual, pleasant, slightly smoky, slightly pleasant taste on the cabbage – and my exploration of how the red cabbage is seasoned comes the explanation on request of the service in the kitchen – that the red cabbage was cooked with bacon. It is a good part and for the price-performance ratio, for me the Essighaus will be another recommendation in Heidelberg. We finished, the second service that goes back from the hall to the counter, clears the dishes and will my praise that they have cooked well to the kitchen. (from this one hears the announcements of the chef with the orders of the company in the hall. We want to pay, our waiter prints a small Buck – 36.70€

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