Lots of Years

Anniversary 

Today we went to celebrate in our favorite kind of place: rural, historic, delicious. This restaurant is not too far from our town …

…..what you see on the hillside in the back hills is our town.

The internet site for the restaurant says they like people to come on foot - that means they are on Wanderwegs, way out in the countryside. The road to get there is about a half lane wide in most places. But it was worth finding. 

The old house was part of an historic farm, hotel, bakery, and restaurant. The farm is gone, but the rest remain. 

You could get one of six rooms….

You can buy breads, cookies, and pastries, which we and others did, in the short time we were there.

Ruchbrot und Zopf, made on the premises, three days a week, with a pre-yeast, and old recipes. 

Then baked in a 150-Year-old Holzofen (wood-fired oven) that has the capacity for five pound loaves. 

Shortbread cookies “brought into the family collection by a bride” and nut sticks.

Cheese Wähe, sort of a savory flan.

Those were to be taken back with us. Then dinner, and wine….

From the Rhine valley nearby. 

All parts of the dinner were locally sourced, hand-made (e.g. cabbage fermented on site), and tasted farm fresh. It is noticeable when things haven’t been shipped and let sit for a long time. 

That is Bärlauch Spätzli. The spring Bärlauch is just coming out now in the forest edges in the last week or so.

And the desserts were noticeably handmade from their own recipes. 

Quark Torte, a kind of cheesecake. The cream is not Coolwhip. It was very much creamy cream. 

Schwarzwälder Torte, really delectable. 

Thank you, Old Folks, for building up such a place.

Where we sat.

The restaurant on a sunny day. A painting.




Come visit us sometime, and we would be glad to take you there.