Eder - Gmund am Tegernsee

.. thomas eder at eisweiher 4 the gasthof is a very well maintained hotel. the hotel is not rated, the gastof already. I wanted to eat in the gastronomics. I can therefore evaluate. before 1900 this was a brewery. now it is a really cozy guest house, with rustic furniture, made of wood. in the hotel can stay here. have very well maintained rooms. the in-house sauna can be used. but the hotel stands for review! the hotel is centrally located, just a few minutes walk from the train station. the connection to public transport is really excellent. we are there with the limusins for which there are free parking spaces. close to there are about 26 sights. anyway, a walk is always worth and makes in the good air here might starve. they can look forward to it. now this day was smoked and the parade makes the beot himself. he also cooks often. his kitchen is regional, direction kreatiw (see teller decoration etc.) some here really want a chess or a goat cheese with crumbs eat? well, there is a kartoffel soup with a lauch (6.80 . crumbs, well tied, fine kartoffel taste. also a wildragu (23.50 . properly cut, typical taste. sufficiently soft. the sose? do they ask me how they are bound? also noble fish (24, 50 stands on the map. here they can certify their strict quality. zander, listen to the wee of my friend, prepared yet tastes a change around, better. but for a gasthof a very first-class performance. for the others there was a 0.5 october fixed (3,60 . what is here and supu is, here there is precious. supi is, for me, the kotekletts are from the duroc swarm and right, I can finally talk. close to the dunes there is a organic farmer who also belongs to the natural landscape capsule, such as the organic farmer zehetmair. he has pure-bred duroc pigs. So, what is a Duroc black and why are they so sharp on it? Well, the duroc pig is an older breed of domestic pigs. the delicate muskeleton meat of the Duroc-Pork is distinguished above all by a high degree of intramuscular fat, which brings with it a very fine marble. besides the optical pleasure, the meat remains particularly delicate even in the case of the coulsion and receives a deep, incomparable aroma. I would like to buy duroc in soanien. only that is a great number for me. Why in Spain? reason: the unfaithed best boar comes from the moment from the original breed duroc. In short, the environment has a lot to offer. the food is picked and the desire is well handled and friendly. the gasthof has tirelessly 5 stars.