Spargelbesen-gänsebesen-rinderbesen (bauerles Besen)

Karin and Klaus Bauerle gave their asparagus /Gänse /Rinder Besen a completely new outfit in mid-2015. In recent years the formerly bent brooms with crops and tents break from all seams. Since 1982 and the Besenwirtschaft opened in 1997, the “Schmidener Feld” farm has now developed into an experience gastronomy via the self-marketing in the “Früchtle”. They started with asparagus and geese and to close the gaps between the two seasons, the beef was created August 2015. Besen Besen Spargel Besen Besen Besen From April to 24 June Gänse Besen 25. October to December 18 Cattle Besen 26. January to 06 March 16 August to 25. In the beef, beef dishes are offered by own Limousin cattle, which graze near Strumpflbach, and wine and champagne from their own winery of Junior Johannes B. For the “besen” new building in a large style, you only need an entire year of use. But honestly, the Besen basic idea was far away. Construction and construction The influx of guests is still very large, the concept is obviously very successful economically and so a reservation is always recommended. We had also reserved and received our table from the friendly service. All nails renovated with stylish, solid wood furniture. The menu is already on the tables next to cutlery and water glasses. The lady in the service comes to order not as before with block and pencil, but with radio button system – “modern times” also in brooming. However, the originality loss is replaced by reliability and speed, which is constant during our relatively long stay. In our group, we had the feeling that if the last one is ordered, the first one already gets its order that I will call it Scottish. What the asparagus soup in asparagus is, at the time of beef, tastes the beef broth in the obligatory lion head Tässchen honestly and powerfully from the kitchen. The wines from their own cultivation of very acceptable quality are served as well as the water quickly. Flaott also follow prepared dishes In the entrance you can watch live in the kitchen and see that everything is freshly prepared and very clean. The simple dressage of the dishes is again typical besen. Onion roasts with peeled onions € 13.50, onion roasts with peeled onion, if you want supplements such as foil potatoes with rams, these must be ordered separately. Usually medium-sealed roast beef with abundantly peeled onion and aromatic natural roast sauce. The part of the foil potato is with two very good quality with fresh acid cream. Table spit with horse sauce and cranberries, table spit with horse sauce and cranberries Here, too, the "Brägele" = roast potatoes are additionally to be ordered. Common meat portion with the same quality, slightly fibrous, but still juicy OK and the bass. As has been described several times, this is no longer a broom, but a modern marketing of agricultural products with a high proportion of production in modern gastronomy. The generous new gastronomy is well suited for groups or business dinners, but the traditional Swabian Besen cosiness and originality remains on the way. Monitor shows the kitchen live In the entrance you can watch the work on a monitor of the kitchen.

Karin and Klaus Bauerle gave their asparagus /Gänse /Rinder Besen a completely new outfit in mid-2015. In recent years the formerly bent brooms with crops and tents break from all seams. Since 1982 and the Besenwirtschaft opened in 1997, the “Schmidener Feld” farm has now developed into an experience gastronomy via the self-marketing in the “Früchtle”. They started with asparagus and geese and to close the gaps between the two seasons, the beef was created August 2015. Besen Besen Spargel Besen Besen Besen From April to 24 June Gänse Besen 25. October to December 18 Cattle Besen 26. January to 06 March 16 August to 25. In the beef, beef dishes are offered by own Limousin cattle, which graze near Strumpflbach, and wine and champagne from their own winery of Junior Johannes B. For the “besen” new building in a large style, you only need an entire year of use. But honestly, the Besen basic idea was far away. Construction and construction The influx of guests is still very large, the concept is obviously very successful economically and so a reservation is always recommended. We had also reserved and received our table from the friendly service. All nails renovated with stylish, solid wood furniture. The menu is already on the tables next to cutlery and water glasses. The lady in the service comes to order not as before with block and pencil, but with radio button system – “modern times” also in brooming. However, the originality loss is replaced by reliability and speed, which is constant during our relatively long stay. In our group, we had the feeling that if the last one is ordered, the first one already gets its order that I will call it Scottish. What the asparagus soup in asparagus is, at the time of beef, tastes the beef broth in the obligatory lion head Tässchen honestly and powerfully from the kitchen. The wines from their own cultivation of very acceptable quality are served as well as the water quickly. Flaott also follow prepared dishes In the entrance you can watch live in the kitchen and see that everything is freshly prepared and very clean. The simple dressage of the dishes is again typical besen. Onion roasts with peeled onions € 13.50, onion roasts with peeled onion, if you want supplements such as foil potatoes with rams, these must be ordered separately. Usually medium-sealed roast beef with abundantly peeled onion and aromatic natural roast sauce. The part of the foil potato is with two very good quality with fresh acid cream. Table spit with horse sauce and cranberries, table spit with horse sauce and cranberries Here, too, the "Brägele" = roast potatoes are additionally to be ordered. Common meat portion with the same quality, slightly fibrous, but still juicy OK and the bass. As has been described several times, this is no longer a broom, but a modern marketing of agricultural products with a high proportion of production in modern gastronomy. The generous new gastronomy is well suited for groups or business dinners, but the traditional Swabian Besen cosiness and originality remains on the way. Monitor shows the kitchen live In the entrance you can watch the work on a monitor of the kitchen.

Karin and Klaus Bauerle gave their asparagus /Gänse /Rinder Besen a completely new outfit in mid-2015. In recent years the formerly bent brooms with crops and tents break from all seams. Since 1982 and the Besenwirtschaft opened in 1997, the “Schmidener Feld” farm has now developed into an experience gastronomy via the self-marketing in the “Früchtle”. They started with asparagus and geese and to close the gaps between the two seasons, the beef was created August 2015. Besen Besen Spargel Besen Besen Besen From April to 24 June Gänse Besen 25. October to December 18 Cattle Besen 26. January to 06 March 16 August to 25. In the beef, beef dishes are offered by own Limousin cattle, which graze near Strumpflbach, and wine and champagne from their own winery of Junior Johannes B. For the “besen” new building in a large style, you only need an entire year of use. But honestly, the Besen basic idea was far away. Construction and construction The influx of guests is still very large, the concept is obviously very successful economically and so a reservation is always recommended. We had also reserved and received our table from the friendly service. All nails renovated with stylish, solid wood furniture. The menu is already on the tables next to cutlery and water glasses. The lady in the service comes to order not as before with block and pencil, but with radio button system – “modern times” also in brooming. However, the originality loss is replaced by reliability and speed, which is constant during our relatively long stay. In our group, we had the feeling that if the last one is ordered, the first one already gets its order that I will call it Scottish. What the asparagus soup in asparagus is, at the time of beef, tastes the beef broth in the obligatory lion head Tässchen honestly and powerfully from the kitchen. The wines from their own cultivation of very acceptable quality are served as well as the water quickly. Flaott also follow prepared dishes In the entrance you can watch live in the kitchen and see that everything is freshly prepared and very clean. The simple dressage of the dishes is again typical besen. Onion roasts with peeled onions € 13.50, onion roasts with peeled onion, if you want supplements such as foil potatoes with rams, these must be ordered separately. Usually medium-sealed roast beef with abundantly peeled onion and aromatic natural roast sauce. The part of the foil potato is with two very good quality with fresh acid cream. Table spit with horse sauce and cranberries, table spit with horse sauce and cranberries Here, too, the "Brägele" = roast potatoes are additionally to be ordered. Common meat portion with the same quality, slightly fibrous, but still juicy OK and the bass. As has been described several times, this is no longer a broom, but a modern marketing of agricultural products with a high proportion of production in modern gastronomy. The generous new gastronomy is well suited for groups or business dinners, but the traditional Swabian Besen cosiness and originality remains on the way. Monitor shows the kitchen live In the entrance you can watch the work on a monitor of the kitchen.