Zum Lamm - Korb

Conclusion (for fast cross readers in advance: Unconditionally recommended for lovers of good-bourgeois, Swabian home cooking at the highest level. Who brings a good hunger (e.g. after a working day in the vineyard comes at his expense. Chronicle, Location The lamb in Korb-Steinreinach is a traditional, original guest house of special kind. Here, after the custom of the old fathers is still cooked. I've known this place for over 30 years. At that time they went to Emile, the mother of the current owner, who had already cooked at that time. The name “Zum Lamm was not known to many. When Stuttgarter, Aunt Emile had no good cards, unless you were a so-called one. Vesperdirector of the company with the star or at least accompanied by it. This is history now. However, there was no change in visitor density and risk for unregistered guests. So make reservations. There is no homepage. The place is also an insider tip. The best way to get to Korb-Steinreinach is via the B14, followed by the local crossing from Korb to the Signpost Steinreinach (white). Nearby you will find lamb in Grossheppach and the Hotel Lamm in Hebsack. Please don't confuse. At the counter to the entrance, 4 women of medium age were waiting for the attack of the guests and greeted us. For connoisseurs of the Swabian and above all Remstäleric charm (short, flush, literally nothing unusual, for others, possibly in need of reconciliation. The menu was presented immediately after we had taken place. Also immediately came the standard question after the beverage request. The additional salad was served properly in advance. My salad was dressed on a defective dish that should not happen in a house of this price class. If you know, you can also have a dish outside the extensive menu. We decided to recover with homemade latency, cranberries and mixed salad goose boobs with mustaches, apple wort and cranberries (special flavor maus with mixed salad veal bread with homemade latency). The pulp (no belly flaps, without skin and tendons was delicate, but nevertheless bite-resistant, short premium quality. There was nothing to do with the late Zle and the salad served in advance. The goose breast with pink fried skin was still slightly pink and very juicy inside. The scent is a pleasure. The apple red and boiled to the point. The homemade Semmelknödel and Cranberries rounded off the dish. The peeled muffled muffled bags filled with minced herbal meat corresponded to the upper Swabian standard and tasted excellent. The veal roast was also very delicious with delicious cream sauce. All dishes together were the very economical, small creative presentation for me. A couple of fresh herbs or flowers could work miracles here. Can therefore not distribute 5 stars in the best will. I can't say anything at the prices this time because I didn't get a bill on my face due to the invitation. However, it had the impression that the quantities on the plates should be relative to the price. After quality we have a high price level with consistent PLV. The stables correspond to an upscale rural pension of the 1960s. Since I know it has not changed much, at least not in style. The reserved tables were simple, you could almost say, saving, without discovering the use of increased creativity - just a country guesthouse. We arrived at 6:00. At that time there were some guests who changed very quickly. This also applies to the noise level, which has increased significantly with increasing number of guests. To close the covered tables, the place was also booked. You're not going to lamb because of the ambience, but because of the good food. Cleanliness The cleanliness of the restaurant gave no reason to complain. I didn't visit the toilets this time.

Conclusion (for fast cross readers in advance: Unconditionally recommended for lovers of good-bourgeois, Swabian home cooking at the highest level. Who brings a good hunger (e.g. after a working day in the vineyard comes at his expense. Chronicle, Location The lamb in Korb-Steinreinach is a traditional, original guest house of special kind. Here, after the custom of the old fathers is still cooked. I've known this place for over 30 years. At that time they went to Emile, the mother of the current owner, who had already cooked at that time. The name “Zum Lamm was not known to many. When Stuttgarter, Aunt Emile had no good cards, unless you were a so-called one. Vesperdirector of the company with the star or at least accompanied by it. This is history now. However, there was no change in visitor density and risk for unregistered guests. So make reservations. There is no homepage. The place is also an insider tip. The best way to get to Korb-Steinreinach is via the B14, followed by the local crossing from Korb to the Signpost Steinreinach (white). Nearby you will find lamb in Grossheppach and the Hotel Lamm in Hebsack. Please don't confuse. At the counter to the entrance, 4 women of medium age were waiting for the attack of the guests and greeted us. For connoisseurs of the Swabian and above all Remstäleric charm (short, flush, literally nothing unusual, for others, possibly in need of reconciliation. The menu was presented immediately after we had taken place. Also immediately came the standard question after the beverage request. The additional salad was served properly in advance. My salad was dressed on a defective dish that should not happen in a house of this price class. If you know, you can also have a dish outside the extensive menu. We decided to recover with homemade latency, cranberries and mixed salad goose boobs with mustaches, apple wort and cranberries (special flavor maus with mixed salad veal bread with homemade latency). The pulp (no belly flaps, without skin and tendons was delicate, but nevertheless bite-resistant, short premium quality. There was nothing to do with the late Zle and the salad served in advance. The goose breast with pink fried skin was still slightly pink and very juicy inside. The scent is a pleasure. The apple red and boiled to the point. The homemade Semmelknödel and Cranberries rounded off the dish. The peeled muffled muffled bags filled with minced herbal meat corresponded to the upper Swabian standard and tasted excellent. The veal roast was also very delicious with delicious cream sauce. All dishes together were the very economical, small creative presentation for me. A couple of fresh herbs or flowers could work miracles here. Can therefore not distribute 5 stars in the best will. I can't say anything at the prices this time because I didn't get a bill on my face due to the invitation. However, it had the impression that the quantities on the plates should be relative to the price. After quality we have a high price level with consistent PLV. The stables correspond to an upscale rural pension of the 1960s. Since I know it has not changed much, at least not in style. The reserved tables were simple, you could almost say, saving, without discovering the use of increased creativity - just a country guesthouse. We arrived at 6:00. At that time there were some guests who changed very quickly. This also applies to the noise level, which has increased significantly with increasing number of guests. To close the covered tables, the place was also booked. You're not going to lamb because of the ambience, but because of the good food. Cleanliness The cleanliness of the restaurant gave no reason to complain. I didn't visit the toilets this time.

Conclusion (for fast cross readers in advance: Unconditionally recommended for lovers of good-bourgeois, Swabian home cooking at the highest level. Who brings a good hunger (e.g. after a working day in the vineyard comes at his expense. Chronicle, Location The lamb in Korb-Steinreinach is a traditional, original guest house of special kind. Here, after the custom of the old fathers is still cooked. I've known this place for over 30 years. At that time they went to Emile, the mother of the current owner, who had already cooked at that time. The name “Zum Lamm was not known to many. When Stuttgarter, Aunt Emile had no good cards, unless you were a so-called one. Vesperdirector of the company with the star or at least accompanied by it. This is history now. However, there was no change in visitor density and risk for unregistered guests. So make reservations. There is no homepage. The place is also an insider tip. The best way to get to Korb-Steinreinach is via the B14, followed by the local crossing from Korb to the Signpost Steinreinach (white). Nearby you will find lamb in Grossheppach and the Hotel Lamm in Hebsack. Please don't confuse. At the counter to the entrance, 4 women of medium age were waiting for the attack of the guests and greeted us. For connoisseurs of the Swabian and above all Remstäleric charm (short, flush, literally nothing unusual, for others, possibly in need of reconciliation. The menu was presented immediately after we had taken place. Also immediately came the standard question after the beverage request. The additional salad was served properly in advance. My salad was dressed on a defective dish that should not happen in a house of this price class. If you know, you can also have a dish outside the extensive menu. We decided to recover with homemade latency, cranberries and mixed salad goose boobs with mustaches, apple wort and cranberries (special flavor maus with mixed salad veal bread with homemade latency). The pulp (no belly flaps, without skin and tendons was delicate, but nevertheless bite-resistant, short premium quality. There was nothing to do with the late Zle and the salad served in advance. The goose breast with pink fried skin was still slightly pink and very juicy inside. The scent is a pleasure. The apple red and boiled to the point. The homemade Semmelknödel and Cranberries rounded off the dish. The peeled muffled muffled bags filled with minced herbal meat corresponded to the upper Swabian standard and tasted excellent. The veal roast was also very delicious with delicious cream sauce. All dishes together were the very economical, small creative presentation for me. A couple of fresh herbs or flowers could work miracles here. Can therefore not distribute 5 stars in the best will. I can't say anything at the prices this time because I didn't get a bill on my face due to the invitation. However, it had the impression that the quantities on the plates should be relative to the price. After quality we have a high price level with consistent PLV. The stables correspond to an upscale rural pension of the 1960s. Since I know it has not changed much, at least not in style. The reserved tables were simple, you could almost say, saving, without discovering the use of increased creativity - just a country guesthouse. We arrived at 6:00. At that time there were some guests who changed very quickly. This also applies to the noise level, which has increased significantly with increasing number of guests. To close the covered tables, the place was also booked. You're not going to lamb because of the ambience, but because of the good food. Cleanliness The cleanliness of the restaurant gave no reason to complain. I didn't visit the toilets this time.

Conclusion (for fast cross readers in advance: Unconditionally recommended for lovers of good-bourgeois, Swabian home cooking at the highest level. Who brings a good hunger (e.g. after a working day in the vineyard comes at his expense. Chronicle, Location The lamb in Korb-Steinreinach is a traditional, original guest house of special kind. Here, after the custom of the old fathers is still cooked. I've known this place for over 30 years. At that time they went to Emile, the mother of the current owner, who had already cooked at that time. The name “Zum Lamm was not known to many. When Stuttgarter, Aunt Emile had no good cards, unless you were a so-called one. Vesperdirector of the company with the star or at least accompanied by it. This is history now. However, there was no change in visitor density and risk for unregistered guests. So make reservations. There is no homepage. The place is also an insider tip. The best way to get to Korb-Steinreinach is via the B14, followed by the local crossing from Korb to the Signpost Steinreinach (white). Nearby you will find lamb in Grossheppach and the Hotel Lamm in Hebsack. Please don't confuse. At the counter to the entrance, 4 women of medium age were waiting for the attack of the guests and greeted us. For connoisseurs of the Swabian and above all Remstäleric charm (short, flush, literally nothing unusual, for others, possibly in need of reconciliation. The menu was presented immediately after we had taken place. Also immediately came the standard question after the beverage request. The additional salad was served properly in advance. My salad was dressed on a defective dish that should not happen in a house of this price class. If you know, you can also have a dish outside the extensive menu. We decided to recover with homemade latency, cranberries and mixed salad goose boobs with mustaches, apple wort and cranberries (special flavor maus with mixed salad veal bread with homemade latency). The pulp (no belly flaps, without skin and tendons was delicate, but nevertheless bite-resistant, short premium quality. There was nothing to do with the late Zle and the salad served in advance. The goose breast with pink fried skin was still slightly pink and very juicy inside. The scent is a pleasure. The apple red and boiled to the point. The homemade Semmelknödel and Cranberries rounded off the dish. The peeled muffled muffled bags filled with minced herbal meat corresponded to the upper Swabian standard and tasted excellent. The veal roast was also very delicious with delicious cream sauce. All dishes together were the very economical, small creative presentation for me. A couple of fresh herbs or flowers could work miracles here. Can therefore not distribute 5 stars in the best will. I can't say anything at the prices this time because I didn't get a bill on my face due to the invitation. However, it had the impression that the quantities on the plates should be relative to the price. After quality we have a high price level with consistent PLV. The stables correspond to an upscale rural pension of the 1960s. Since I know it has not changed much, at least not in style. The reserved tables were simple, you could almost say, saving, without discovering the use of increased creativity - just a country guesthouse. We arrived at 6:00. At that time there were some guests who changed very quickly. This also applies to the noise level, which has increased significantly with increasing number of guests. To close the covered tables, the place was also booked. You're not going to lamb because of the ambience, but because of the good food. Cleanliness The cleanliness of the restaurant gave no reason to complain. I didn't visit the toilets this time.

The best calfsalbe I have ever eaten, but unfortunately the cream sauce from the also very tasty veal cream roast is unfortunately a sad sauce powder removal. The soup for appetizers also came out of the bag. Very bad. Very good kitchen, but unfortunately badly cheated. Do the sauce and the broth, please...