"prologue to the actual critique as always just scroll a little down.... tja, I sit back in my homework room, an empty word page and a flashing cursor staring at me expectantly – and while a week in garmisch partenkirchen is behind me, not only in things weathering, lies in front of me on the writing a small mountain restaurant, which is obligatory to my culinary. I will be happy to follow this appeal with joy, because there are plenty of nice to report from the Bavarian tellers, there were no exceptions; the biggest accident was that one of the most beautiful foods at a wonderful evening in the hotel ammerwald can not be rated here at least because it lies a stone's throw behind the Austrian border. even if I have to expect a storm of the Upper Bavarian refuge from even the most famous, after new reviews from her homely thirsty food photographer, I would like to first evaluate as a small warm-up and textual fingering exercise my spontaneous pre-string lunch at the culinary homefront, the alpine gaumen-freud and other image-forced business experience. the Wednesday should seamlessly join in things weather to the paradisiacal states in the Willfelser land, lightness and joy of life penetrated him, especially after the hno doctor of my trust had restored the audibility of my right ear on the morning, which was virtually no longer present after a few lanes in the pool on Monday evening. after the repair of my ohres I felt like newborn, short-closed cruiste I undertour relaxed after solingen ohligs, because I hoped in one of the three bookstores there – ohligs is m.E. the only solinger city part, which still has a halfway intact pedestrian zone with owner-guided fashion shops – the newly published picture band conceivable off topic, but: whoever is interested in a hauch for German time history, should look at the bestseller, already released in 2019, handed over with spurs, as well as the picture band once more, touching photos, shakers or entertaining according to context on their own art and wise and the pardoned narrative jähner arranges, comments and informs in brilliant manner. I bought a krimi for the mimi in short, and my literary jagdhapp was to be appreciated with a late lunch. the heat-free I had not visited – for reasons of years anymore, out there were still some tables free, I put in front of the most thirsty, i.e. direct curses on the more wanting sansibar on the green road 16, routiniert the ms shaneymac on the there kaimauer, hach, but, a beautiful day... critique the heat-free is a now a real ohligs institutional the old-honored family-owned company heizgrad, founded in 1911, was founded in a greyish period as a sales agent for dairy products and has always supplied local gastronomy and other customers. with the years came the fine food, a small fine super market right next to the heat-free still exists today, one managed and owned several years the ohligser festhalle, today one arranges events and bankette in the waterburg house graven, one makes in immobilien and is firmly rooted in the ohligser klüngel. the latter also becomes evident when you stroll past the local on Saturdays at the late morning, the steppwesten and pastel-colored polohemd dense is extremely high, the ladies present sometimes haute couture sunglasses of the gattung “slaughter taste must not be cheap!” – see and be seen, a little t divine, a gerüttelt dimensional vaniti. I myself have eaten in heat-free only twice before place, from the last, surely seven, eight years past visit I remember vaguely a cruel lunch buffet, more alive are remembering many places to which my madame from her daand there regularly held “Mädelsabenden” to pre-pressed hour came home with one or other late dinner. these foods remained increasingly inconspicuous in taste and in the division saucen and dips, the palate usually reported very quickly with convenience habits, which coincides with many votes from the city, unless they originate from the above-mentioned steppwesten stammgast fraction – and even from this clientel I liked to complain, shouldn't say that wearing a sweet and expensive culinary apparel immediately. a shopping bumblebee gave me opportunity for a new towel feeling with the pleasing, typical inner city kitchen in easy juvenile appearance, the card offers a small steak building box, carving, salads, a little pasta and finger food, quite good sounding burgers, something ideenless veggie gedöns – the card does not stop experimenting, so much is. parking is in ohligs actually usually a relatiw relaxed thema, after rolling past the roofed outside gastronomy for vibrating glasses – who appreciates the discreet is not well served with my summer vehicle I could park my vehicle right behind the terrace and thanks to paperless use of the park now app as an incredibly modern parking space. the locally acting inside and outside with its maritime vintage flair and white wood a little like the attempt to enchant inselflair with light sylt noten in the vicinity of the ohligser pedestrian zone I like it sadly because it is not a grown flair; the core group loves it. what I find terribly, however, is the visual design of the wooden construction that separates the tables from the road, it makes the impression of a band loaded with advertising in a football stadium and therefore cheap; uniform black or white, with the restaurant logo, that would have no more style. I found a shady kitty and was greeted shortly afterwards by a younger end forty in sporty jeans t shirt sneaker combination, the lady of the service made the impression of an old-served gastro awakening, which underlined the harshly warm timbre of her voice. still somewhat undecided I browse through the map, whose preference for high-gloss stock photos of any catalog models in Caribbean ambiente has been clearly received over the years: a bio apfelschorle ordered against the thirst reached the table after a few minutes, the well-cooled bottle of fritz knew to please with its content. I had decided in the meantime and ordered, at the table behind me recovered two women of something shopping, my hand-fair friendly waitress asked there after the satisfaction with the food that was served shortly before: “So if I should be honest, that doesn’t taste at all, that huh is so deadly that you can hardly eat.” I heard from there in a friendly tonfall. the court was immediately withdrawn and the immediate improvement was promised in a renewed preparation of the entire dish with accompanying currypasta and vegetable strips. small spoiler: the new teller differed from the understanding after only a minimum from the first attempt, which the dame was almost unpleasant, but nevertheless made it know the service, whereupon the court was not calculated. “Immerhin” I thought that as hungry, I would certainly have been a successful eating anyway... so I could come to my little snack without a dizzy: rumpsteak 200 grams, pommes frites, whiskey pfeffer sauce – 18,40€ well, the execution of the pommes in small frithauben has certainly already come in the years, still meekly in 2020. also the steak liked me visually well, the grill had left clear traces, on top a coarse steak pepper mix, fleur de sel and a small piece of herbal butter. on this butter I was curious to order them separately as a gift to the steak, this in then of course larger amount will be calculated with 2.50€, which I find in the pricey context of the construction box in about as ambitious as the 3.50€ for my whiskey pfeffer Pam... pardon....Sauce; but more. I ordered my steak medium, because at this price I could not really expect the best meat and I sometimes have problems with my favorite medium rare then eating it with pleasure when the own taste does not convince me. a hearty mid-section revealed a punk landing, juicy it was also, the meat smelled appetizing, since someone had his well-tempered grill in the handle: satisfied I had a half, a reasonably usable steak knife with wavy cut provided good services. the first tranche I tried solo with something of the steakpfeffer and was quite done, the appealing optics stopped her promise at the palate; at a price of 11,90€ 3€ pf, 3,50 sauce you can talk about a fairly calculated, good piece meat here. not to be discovered and the fat lid was already too much pared for my mind, but you can do this and even if you can expect at this price of course no premium ware with fine amounts of intramuscular fat, the steak was not in any way dry. because a good steak sauce with cognac and green pfeffer prefers a clear, without seeing or crème fraîche for me represents a small high-genus I order the whiskey pfeffer version delivered in a small juicy. already pouring was nothing good, the resistance was already in warm condition rather than rather pappy, which can be seen by means of the teller image. I did some of the – successful – pommes fries in and was immediately resigned, which should confirm a directly following attempt with a tranche meat. the sauce itself was characterized by a diffuse, one-dimensional saltiness, with slightly alcoholic notions of whiskey which seemed like a novelistic thought, as if someone had added a shot whiskey at the last moment. to this the all overlying, lush green pfeffer, which, of course, had a slight play against this lukewarm underbuilding. after the crucifixed, juicy sauces preziosen in the alpenland this foundation freed pampe was a small blow into the face, and at the same time such a sauce is made on the basis of a good fund in handcrafted but such a happy affair. on a conceivable basal level, she nevertheless fulfilled her purpose, but on the genus level she ruined the eating that actually begins so positiw. the second half of the steaks I enjoyed solo – also because the sauce had now assumed the consistency of a misfortune bag pudding and held me to the small piece of crimped butter, which regained me extremely appeased, a noticeably present estragon note and further details advised a homemade component, in retrospect it would have been the better choice; even in combination with a good ketchup, the genus factor would have been higher than with my little sourcing baby. at least the salt content ensured that I could still boost the beverage turnover, the 0.25l of role stone in the gastro bottle should cost fair 2.00€, but had to wait almost 10 minutes. the potential to mourn me the beautiful day had of course not the small sauces fall pure, I paid in cash, let the dame of the service know myung to the saucerien inhalt and already on the return on the one or other suitable formulation, quite according to the proven motto: if that gives you lemons, make limonade draus! finally something to themad corona, because it has upset me. that I only noticed at home, that there was no guest registration in the outside area, there was nothing and I was not asked to do that either, the service wore masks and at the entrance to the restaurant stood disinfectant ready. on my table, however, was only a paper table set, unfortunately not at my place. this led to my just bought book, in which I threw a look to bridge the waiting time, placed directly on the table. as I know my talent in this sight, I still looked briefly after sauces stains or the like and still thought “Ah, because of corona is already disinfected every table, there will be nothing...” and then discovered at home on the bookback white.... promptly a 2 euro coin big ketchup stain that came from a dried such on the table. also during my visit, I can not remember any disinfection efforts of the tables; I'm not cimperable but I feel this as no go, even before covid you can expect to find a clean table.... Conclusion much light overlaid by a superpowerful, pappy one-dimensional sauces shadowing, the steak, the immensely tasty crimson butter and the nice appearance save hair sharp three stars for total performance. the dame of service burschikos kindly courteous, my saucen sorry took her very attentive to knowledge and promised to pass on one, in the meantime somewhat uncoordinated, four stars for this. the ambiente is striving to achieve arkadic atstands tranquil happiness in the outdoor gastro on the ohligser green road rather not, three stars for this. even if not taken into account in the service evaluation, in the cleanliness I do this, two stars for my smeared book on a not wiped or disinfected table in corona times. if the sauce had been successful, I would have landed at the plv at four or even four and a half. with the tasteful impression of a pimped finished product on the palate in sum due to the comparatively “expensive” sauce position also here only three stars. I would still look in for a little lunch steak when it comes to, the attentive reader knows but surely which I certainly did not give again..."
