Zum Ochsen - Table reservation

Ed bruddelt, isch gnuag globt, is a rather maxim of the Swabian philosophy of life. But here I have to say that I have to deviate from it.... The oxen in Remstal, not far from Stuttgart in the beautiful wine village Stetten, a part of the kernels, was an institution and bastion of the excellent Swabian cuisine and also of the good Remstäler wine (yes, there are! at the highest level. Solid foundations of fame and reputation like Donnerhall des Ochsen in Stetten are the associated butchery (known, high quality and decorated with prices for their products, a family tradition rich over generations and a beautiful, huge, baroque host building in the middle of the place where man/man/woman simply like to enter. After a friendly welcome at the Entrée, it is managed in several historical and modern rooms despite the spaciousness and division (rooms are not of damage. Ourins landed on a Sunday afternoon happy on the local table with a tiled stove and plenty of space without reservation. And then it was raised: asparagus-beard bottle soup with salmon stripes, fried veal heart with green pepper cream sauce, green beans and lyns, lentils with homemade latency and petting sausage, sour chefs with roast carafe and a lush first-class salad, sprinkled with Calvado cream sauce and fine noodles.... The chefs at the table initially remained silent with shiny eyes and at the end praised quite Swabian: Better kennded mers net macha... The service is perfect and unobtrusive, the ambience is harmonious and regionally shaped, the boss is attentive in the background, the whole proceder is critically observing... and gradually inviting.... This is Swabian hospitality in the Highend area!!

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Ed bruddelt, isch gnuag globt, is a rather maxim of the Swabian philosophy of life. But here I have to say that I have to deviate from it.... The oxen in Remstal, not far from Stuttgart in the beautiful wine village Stetten, a part of the kernels, was an institution and bastion of the excellent Swabian cuisine and also of the good Remstäler wine (yes, there are! at the highest level. Solid foundations of fame and reputation like Donnerhall des Ochsen in Stetten are the associated butchery (known, high quality and decorated with prices for their products, a family tradition rich over generations and a beautiful, huge, baroque host building in the middle of the place where man/man/woman simply like to enter. After a friendly welcome at the Entrée, it is managed in several historical and modern rooms despite the spaciousness and division (rooms are not of damage. Ourins landed on a Sunday afternoon happy on the local table with a tiled stove and plenty of space without reservation. And then it was raised: asparagus-beard bottle soup with salmon stripes, fried veal heart with green pepper cream sauce, green beans and lyns, lentils with homemade latency and petting sausage, sour chefs with roast carafe and a lush first-class salad, sprinkled with Calvado cream sauce and fine noodles.... The chefs at the table initially remained silent with shiny eyes and at the end praised quite Swabian: Better kennded mers net macha... The service is perfect and unobtrusive, the ambience is harmonious and regionally shaped, the boss is attentive in the background, the whole proceder is critically observing... and gradually inviting.... This is Swabian hospitality in the Highend area!!

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