"I would like to say in the front: the journey is worthwhile, even though Hechingen-Beuren is a bit far from the shot. The area is suitable for hikers, but in winter the area is quite clear. The Jockele deserves a lot of bonus points, including for the loving interior. Even in January we can marvel at a wonderful decoration of branches, natural elements, Christmas balls, colorful textiles, etc. Something bigger people are inevitably coming into contact with them at their table. And on the way to the toilet there is a huge basket with magazines to take away (Kochmagazine, Jamies Hauszeitschrift, Tier- und Pflanzenkunde). In addition to the main guest room with 7-8 very nicely covered tables (selected tablecloths with matching central ceilings, a spacious space is available for groups and celebrations. Children like to see, dogs too. We were a guest on Saturday afternoon from 1 p.m. The host seemed a bit amazed at our visit, because only a 5-headed, probably local family was left in the restaurant. However, the service was warm, honest and unattended. The map is manageable, but very special: here it is thought and traded ecologically and regionally. And, of course, completely freshly cooked. In addition to soft drinks, beer and wine, the homemade lemonade is to be mentioned. We chose the taste of Zwetschge (authenticly pleasant, but it also attract pear, peppermint and glowing wine (alcohol-free . 0.5 liters cost 3 euros). The mineral water (also 0.5 litre is served in the bottle and can be taken either quietly or medium (3.20 euros). If you want a digestif after eating, you will not find it on the card, but you should ask for the service. In addition to numerous regional delicacies, I recommend a very spicy nutschnaps (dark, aromatic, somewhat reminiscent of hunter masters. In the kitchen, Joachim Hermann resides, who goes to the 70, but as a marathon runner and sportsman still quite fit. He used to run the “Tübinger Jockele” in Tübingen. It cooks sensationally good and authentic and groundy. And of course fresh. The service also draws attention to possible supplement changes. Instead of the homemade organic spetlets from the rare single-grain flour (more proteins and carotinoides as wheat are also recommended to the noodles from their own production – or the jockele potatoes (a kind of wild potato cracks with a bowl on them). It was perfectly delicate and good hanging. Unfortunately, the mixed vegetables from carrots, broccoli and green beans served were cold. Price: 17 Euro. The cheese parrots are made from single-grain flour and come very petitely. The hit is the undersized beard liquor (nearly garlic and crippled, not too oily! . The salad could have come from my mother: where else will the carrots be blanched and cut into ackurate slices? In my opinion, no vinegar was used for dressing, but lemon juice. Very individual and unique, the entire arrangement! Price: 12.90 Euro. In summer, the spacious terrace with Hohenzollern view would attract. In addition, the young chef Maxi always offers musical events. Also a Christmas market with self-made was announced last Advent. Speaking of self-made: the invoice is not yet created electronically, but is written by hand."
