Krüner Stub`n - Krün

The small foreword enjoyment is known to be a very stretchable, subjective and situative term. The one is already at the curry sausage of his favorite snack in the seventh sky, or in the face of the pizza that may have been loved for children's days in the tribal pizzeria, and some only then pour out the right bliss hormone when the macadams of Michelin greet from the façade and a big name is behind the kitchen. I always try to appreciate everything in its way, all this can have the same happy pleasure effect depending on the situation and ground dishes or a fresh peasant bread with good butter and alm cheese can delight me just as much as a multi-member Amuse Reigen as a start of a star menu. What I did in this regard a few weeks ago during my holiday in the Krüner Stub’n in the small town of Krün, near Mittenwald or Garmisch Partenkirchen, was allowed to experience, played close to the epicentre of my personal enjoyment sensation: I was deeply surprised what was brought to the plate in what quality. In the last seven years, since we spend our summer holiday in Garmisch Partenkirchen, Krün has always been remembered as a typical, touristy small spot, which we only perceived from the car when we were on the way to the beloved Tyrolean Engalm. Because the really enchanting toll road towards Vorderriß an der wilden Isar has its beginning in the village of Wallgau, just a few meters behind Krün, which you must necessarily pass through. And so far the eye of the superficially perceptive NRW automobileist found here in terms of gastronomy on the through road only slightly stereotypically acting white blue flattened host house scenes, which seem to serve rather than small stage for typical Bavarian host house classics. So it is thanks to the gastronomic locality of the dear GastroGuide friend Obacht!, who put us the somewhat hidden Krüner Stubn to the heart and reserved a foursome table in the garden behind the house before our arrival: again a beautiful evening together with her and her sweetheart, on which I was very pleased. The lovely Upper Bavarian original, which is appreciated in the local Gastro reviews of its better half as its “male side noise”, picked us up shortly before 7 p.m. in our lovely little hotel and we went on the way to Mittenwald. On the way, as usual local car driver temperament met on summer refreshing mood. The route offers some real postcard motifs, which tempts tourists to be on the road instead of the possible 100km/h rather with cozy 60 80 things, which is sovereign with high blood pressure on the driver's seat, Bavarian fluchkanonaden and sentences like “Mei is the deppert then drive right ifst trees want to look, so a Depp da vorn!!!” was accompanied. However, we managed to make it unharmed and without major escalations to the place located just a few meters away from the Isar, which has been in family possession for 30 years, was extensively renovated in 2016 and where today Lydia Juraske and Maximilian Schandl keep the scepter in hand. You promise traditional as well as creative, well-kept farmhouse cuisine with contemporary influences, kissed by the love for regional product, and, in order to anticipate it, keeps this promise and I can add: also the craft stood in nothing. But a lot of fun now with the detailed criticism Parking directly at the house should turn out to be deeply relaxed, quiet it was here, away from the main road, we entered. The guest rooms, despite lots of wood and a truly impressively presented collection of historical beer jars, are so fresh and proper that you could gain the impression of sitting in a new building opened a few weeks ago, certainly also owed a little to the well-kept outdoor impression. As mentioned, we sat outside, the small garden was well visited on this warm summer evening, a sovereignly acting gentleman of medium age greeted us kindly and pointed the way, beside him in the service still a very well-maintained lady in the Dirndl – whether it was the hosts mentioned, unfortunately I can not say, but that the Lord was of the expert, which later revealed the safe answers to minor questions about the courts. The rustic wooden tables offered to the setting adequately no star hours of the elevated table culture, the more the wine map of the house lying on our table surprised me. This is one of the best things that I could experience here in the region in the seventh year in a row. The immense scope with a pertinent range and depth of vintage has surprised me very much, who alone offers five variants of the mixed Viennese set and feels more large VDP growths than some Asia snacks positions on the map, probably almost every wine friend is satisfied. In general, the subject of wine and pairing is taken very seriously here, the card recommends a suitable accompaniment to each dish and beer also finds its place here refreshingly, to a truffle polenta with cloth and pifferlings is placed to the guest, for example, a light from the barrel from Hacker Pschorr. The announced balancing act in the orientation takes place in the offer. In the appetizers you will find, for example, in addition to bark noodles a rather little krach-skin-sounding “tartar from the salmon with cucumber, avocado and mango”, the Griesnockerl soup stands above a “essence from the duck with smokers Ravioli” and in the main dishes the obligatory Wiener Schnitzel from the calf together with a “glasohlst This read all very harmoniously and appealing, the mood at the table was magnificent, the weather wonderful, the guests present very pleasant, neither the socks in sandals fraction nor Schickeria on summer freshness; the first drinks, in our case a small lights from the barrel (0.25l to 3.10€ , a rhubarb chorle (0.4l to 3.90€ and a bottle of nobility woodener (0.75l to 5,50€ chel We gave up our orders and the anticipation of the food rose not least by witnessing what was found on the neighboring table and that looked very promising. There is no greeting from the kitchen in any form, which is somewhat surprising in view of the offered level and the strong focus on raised wines. The appetizers of hungry gentlemen approached, the ladies dispensed with the expectation of lush portion sizes in the main dishes. Starter Krustentierbisque Wildfang Garnele – 10.50€ 2021 Müller Thurgau, Weingut Horst Sauer, Escherndorf, county Kitzingen, Franken – 0.2l to 6.80€ The scent alone was adorable and the look with a slightly foamed white base sauce along with the centrally placed shrimp also knew to please. Crude animal biscuit The soup put me at the first spoon into a small port in southern France, large, deep, intense aromas with light saffron notes, a whine on the whole line. However, the shrimps soothed to the point enjoyed juice, slightly sweetish taste and was not only an optical addition. I love this southern French fish shed and thus a successful variant in a small Upper Bavarian place was then a great positive surprise. To put it into a relationship: on Monday I was invited to the presentation of “Düsseldorf departs from 2023”, where various top-class local restaurants pampered the guests. A brasserie focused on France waited there with a similar soup, which also tasted excellently, but still a league away from the acting, what was happening here in Krün on the plate, really great palate cinema. In addition to me, the already mentioned, visually appealingly presented “Tartar vom Lachs with Gurke, Avocado and Mango” was fed with pleasure, which is something for the greatest fan of a classic Beef Tartar, whose preparation he has perfected for years. Tartar vom Lachs mit Gurke, Avocado und Mango Also the recommended wine convinced that MÃ1⁄4ller Thurgau would put such a comeback as a vine lately, no one could have imagined a few years ago that the reputation was damaged by the qualitatively inferior production of the 70s and 80s, semi-dry headaches and for me, also with the throttling of the late birth gates. However, the winery from Franken showed with quality in the bottle that matching wines do not necessarily have to come from Entre deux mers: with refreshing minerality and typical aromas of citrus fruits and green apples. After I was close to picking up the plate in the absence of a gourmet spoon and our cucumber gastro guide at the table was visibly pleased with my satisfaction – she also tried and was also very impressed as a South France expert – I was very happy with this start and looked forward to the main dishes. The main dish Bio Rib Eye Peppers Truffles Pommes – 33,50€ 2019 Tempranillo/Cabernet Sauvignon, Bodegas Nuviana, Valle de Cinca, Aragonien, Spain – 0.1l to 3,40€ The proper 300 grams of organic dercôte from the region as my main course was more delicate and tasteful than so many known fillets Bio Rib Eye Pfifferlinge Also the perfect cooking degree should not remain unremarked, each bite is a juicy, full-bodied revelation with perfect roasted aromas. I usually order Steak in the restaurant very rarely, if I don't know exactly what I can expect, too often I was bitterly disappointed. So I can only repeat what I already gave literally at the table: I couldn't remember when I had eaten such a good steak in the restaurant last time, the whole dish had a more than convincing level that made me a lot of pleasure as a sometimes pine-eyed gourmet. Trüffel Pommes At the table also razing enthusiasm about wonderfully souffed Wienerschnitzel (24,90€ , butterzart sworn bakerl from thirso pig and with my constant accompaniment veal plant with potato salad and Pommery mustard sauce (15,90€). The accompanying cuvée from the Iberian Peninsula was rather simple, but with no bad representative of its kind, six months of ripeness in American barriques and the red berries to be expected made the pairing harmonious, however, I could have imagined a great Toro wine with much more opulence. A dessert was no longer in my mind, this time the ladies were proven to have a special magic for sweets: Dessert Homemade ice variation – 7.90€ The desserts, a homemade ice variation with a truly sensational pineapple ice cream, as well as a Créme Brûlèe flavored with clay bean with a zwetschgenröstermi, on which every alpine O Homemade ice variation with tonka bean flavored Créme Brûlèe with Zwetschgenröster comparatively still exciting: the ice in the middle, between pineapple and fruity raspberry, is not about forest master or pistazie! Well missed, it's cucumbers ice. I tried all three varieties and craftsmanship and tastefully there was really nothing here to expose the consistency perfectly, the fruit aroma, especially in pineapple. Alone: with the cucumbers variant I was alienating. This hearty aftertaste, if just the last pineapple echoed tropically, one has to like it, my personal taste was not it, and also Madame Shaneymac was a little wimply. I could have imagined this kind of game more in an appetizer playing with textures and temperatures, maybe a Ceviche variant with an algae hammer or the like – just a thought, who am I already as a prescription. Instead of a dessert, I had an old plum from the wooden barrel from Adrian – the two cl at 3,80€ and was a bit disappointed, the wood was so dominant that you initially had the impression that you had accessed the whisky shelf but the fire fulfilled its purpose and set a high-percent degree behind in their way high-class palate delights of first kindness. The payment was made with praise, the adoption was therefore warm and pleased, the return was made in a pleasant satisfaction after a few steps towards the quietly flaring Isar mei, scheee wass! Conclusion A cucumber egg variant, which was not entirely according to Gusto, and a bit fiery snarky fruit brandy certainly do not prevent me from being here full of conviction at five stars in the kitchen. Even if I repeat myself: great products, lightning-cleaning craftsmanship, appealingly composed map – so Wirtshaus goes with level. The service was also able to keep there, while the wine was informed, small questions about the dishes could be answered competently without demand in the kitchen, one was courteous and friendly, even though sometimes a little short tied up: very good 4.5 stars. The ambience made a fresh impression, atmospheric details in the guest room delight the eye, but the small garden does not allow any beautiful views or amazed with a lot of atmosphere, in total good four stars for a stay where you felt comfortable. In terms of price performance, I also agree with the bid. My bisque I found quite cheap, the open wines are very expensive but still far away from Nepp, under the line I am at perfectly reasonable four stars: you get something for your money, the PLV is 100% true. Thank you my dear Garmischer friends for this nice tip and an equal evening, here I would like to return with you at any time.

The small foreword enjoyment is known to be a very stretchable, subjective and situative term. The one is already at the curry sausage of his favorite snack in the seventh sky, or in the face of the pizza that may have been loved for children's days in the tribal pizzeria, and some only then pour out the right bliss hormone when the macadams of Michelin greet from the façade and a big name is behind the kitchen. I always try to appreciate everything in its way, all this can have the same happy pleasure effect depending on the situation and ground dishes or a fresh peasant bread with good butter and alm cheese can delight me just as much as a multi-member Amuse Reigen as a start of a star menu. What I did in this regard a few weeks ago during my holiday in the Krüner Stub’n in the small town of Krün, near Mittenwald or Garmisch Partenkirchen, was allowed to experience, played close to the epicentre of my personal enjoyment sensation: I was deeply surprised what was brought to the plate in what quality. In the last seven years, since we spend our summer holiday in Garmisch Partenkirchen, Krün has always been remembered as a typical, touristy small spot, which we only perceived from the car when we were on the way to the beloved Tyrolean Engalm. Because the really enchanting toll road towards Vorderriß an der wilden Isar has its beginning in the village of Wallgau, just a few meters behind Krün, which you must necessarily pass through. And so far the eye of the superficially perceptive NRW automobileist found here in terms of gastronomy on the through road only slightly stereotypically acting white blue flattened host house scenes, which seem to serve rather than small stage for typical Bavarian host house classics. So it is thanks to the gastronomic locality of the dear GastroGuide friend Obacht!, who put us the somewhat hidden Krüner Stubn to the heart and reserved a foursome table in the garden behind the house before our arrival: again a beautiful evening together with her and her sweetheart, on which I was very pleased. The lovely Upper Bavarian original, which is appreciated in the local Gastro reviews of its better half as its “male side noise”, picked us up shortly before 7 p.m. in our lovely little hotel and we went on the way to Mittenwald. On the way, as usual local car driver temperament met on summer refreshing mood. The route offers some real postcard motifs, which tempts tourists to be on the road instead of the possible 100km/h rather with cozy 60 80 things, which is sovereign with high blood pressure on the driver's seat, Bavarian fluchkanonaden and sentences like “Mei is the deppert then drive right ifst trees want to look, so a Depp da vorn!!!” was accompanied. However, we managed to make it unharmed and without major escalations to the place located just a few meters away from the Isar, which has been in family possession for 30 years, was extensively renovated in 2016 and where today Lydia Juraske and Maximilian Schandl keep the scepter in hand. You promise traditional as well as creative, well-kept farmhouse cuisine with contemporary influences, kissed by the love for regional product, and, in order to anticipate it, keeps this promise and I can add: also the craft stood in nothing. But a lot of fun now with the detailed criticism Parking directly at the house should turn out to be deeply relaxed, quiet it was here, away from the main road, we entered. The guest rooms, despite lots of wood and a truly impressively presented collection of historical beer jars, are so fresh and proper that you could gain the impression of sitting in a new building opened a few weeks ago, certainly also owed a little to the well-kept outdoor impression. As mentioned, we sat outside, the small garden was well visited on this warm summer evening, a sovereignly acting gentleman of medium age greeted us kindly and pointed the way, beside him in the service still a very well-maintained lady in the Dirndl – whether it was the hosts mentioned, unfortunately I can not say, but that the Lord was of the expert, which later revealed the safe answers to minor questions about the courts. The rustic wooden tables offered to the setting adequately no star hours of the elevated table culture, the more the wine map of the house lying on our table surprised me. This is one of the best things that I could experience here in the region in the seventh year in a row. The immense scope with a pertinent range and depth of vintage has surprised me very much, who alone offers five variants of the mixed Viennese set and feels more large VDP growths than some Asia snacks positions on the map, probably almost every wine friend is satisfied. In general, the subject of wine and pairing is taken very seriously here, the card recommends a suitable accompaniment to each dish and beer also finds its place here refreshingly, to a truffle polenta with cloth and pifferlings is placed to the guest, for example, a light from the barrel from Hacker Pschorr. The announced balancing act in the orientation takes place in the offer. In the appetizers you will find, for example, in addition to bark noodles a rather little krach-skin-sounding “tartar from the salmon with cucumber, avocado and mango”, the Griesnockerl soup stands above a “essence from the duck with smokers Ravioli” and in the main dishes the obligatory Wiener Schnitzel from the calf together with a “glasohlst This read all very harmoniously and appealing, the mood at the table was magnificent, the weather wonderful, the guests present very pleasant, neither the socks in sandals fraction nor Schickeria on summer freshness; the first drinks, in our case a small lights from the barrel (0.25l to 3.10€ , a rhubarb chorle (0.4l to 3.90€ and a bottle of nobility woodener (0.75l to 5,50€ chel We gave up our orders and the anticipation of the food rose not least by witnessing what was found on the neighboring table and that looked very promising. There is no greeting from the kitchen in any form, which is somewhat surprising in view of the offered level and the strong focus on raised wines. The appetizers of hungry gentlemen approached, the ladies dispensed with the expectation of lush portion sizes in the main dishes. Starter Krustentierbisque Wildfang Garnele – 10.50€ 2021 Müller Thurgau, Weingut Horst Sauer, Escherndorf, county Kitzingen, Franken – 0.2l to 6.80€ The scent alone was adorable and the look with a slightly foamed white base sauce along with the centrally placed shrimp also knew to please. Crude animal biscuit The soup put me at the first spoon into a small port in southern France, large, deep, intense aromas with light saffron notes, a whine on the whole line. However, the shrimps soothed to the point enjoyed juice, slightly sweetish taste and was not only an optical addition. I love this southern French fish shed and thus a successful variant in a small Upper Bavarian place was then a great positive surprise. To put it into a relationship: on Monday I was invited to the presentation of “Düsseldorf departs from 2023”, where various top-class local restaurants pampered the guests. A brasserie focused on France waited there with a similar soup, which also tasted excellently, but still a league away from the acting, what was happening here in Krün on the plate, really great palate cinema. In addition to me, the already mentioned, visually appealingly presented “Tartar vom Lachs with Gurke, Avocado and Mango” was fed with pleasure, which is something for the greatest fan of a classic Beef Tartar, whose preparation he has perfected for years. Tartar vom Lachs mit Gurke, Avocado und Mango Also the recommended wine convinced that MÃ1⁄4ller Thurgau would put such a comeback as a vine lately, no one could have imagined a few years ago that the reputation was damaged by the qualitatively inferior production of the 70s and 80s, semi-dry headaches and for me, also with the throttling of the late birth gates. However, the winery from Franken showed with quality in the bottle that matching wines do not necessarily have to come from Entre deux mers: with refreshing minerality and typical aromas of citrus fruits and green apples. After I was close to picking up the plate in the absence of a gourmet spoon and our cucumber gastro guide at the table was visibly pleased with my satisfaction – she also tried and was also very impressed as a South France expert – I was very happy with this start and looked forward to the main dishes. The main dish Bio Rib Eye Peppers Truffles Pommes – 33,50€ 2019 Tempranillo/Cabernet Sauvignon, Bodegas Nuviana, Valle de Cinca, Aragonien, Spain – 0.1l to 3,40€ The proper 300 grams of organic dercôte from the region as my main course was more delicate and tasteful than so many known fillets Bio Rib Eye Pfifferlinge Also the perfect cooking degree should not remain unremarked, each bite is a juicy, full-bodied revelation with perfect roasted aromas. I usually order Steak in the restaurant very rarely, if I don't know exactly what I can expect, too often I was bitterly disappointed. So I can only repeat what I already gave literally at the table: I couldn't remember when I had eaten such a good steak in the restaurant last time, the whole dish had a more than convincing level that made me a lot of pleasure as a sometimes pine-eyed gourmet. Trüffel Pommes At the table also razing enthusiasm about wonderfully souffed Wienerschnitzel (24,90€ , butterzart sworn bakerl from thirso pig and with my constant accompaniment veal plant with potato salad and Pommery mustard sauce (15,90€). The accompanying cuvée from the Iberian Peninsula was rather simple, but with no bad representative of its kind, six months of ripeness in American barriques and the red berries to be expected made the pairing harmonious, however, I could have imagined a great Toro wine with much more opulence. A dessert was no longer in my mind, this time the ladies were proven to have a special magic for sweets: Dessert Homemade ice variation – 7.90€ The desserts, a homemade ice variation with a truly sensational pineapple ice cream, as well as a Créme Brûlèe flavored with clay bean with a zwetschgenröstermi, on which every alpine O Homemade ice variation with tonka bean flavored Créme Brûlèe with Zwetschgenröster comparatively still exciting: the ice in the middle, between pineapple and fruity raspberry, is not about forest master or pistazie! Well missed, it's cucumbers ice. I tried all three varieties and craftsmanship and tastefully there was really nothing here to expose the consistency perfectly, the fruit aroma, especially in pineapple. Alone: with the cucumbers variant I was alienating. This hearty aftertaste, if just the last pineapple echoed tropically, one has to like it, my personal taste was not it, and also Madame Shaneymac was a little wimply. I could have imagined this kind of game more in an appetizer playing with textures and temperatures, maybe a Ceviche variant with an algae hammer or the like – just a thought, who am I already as a prescription. Instead of a dessert, I had an old plum from the wooden barrel from Adrian – the two cl at 3,80€ and was a bit disappointed, the wood was so dominant that you initially had the impression that you had accessed the whisky shelf but the fire fulfilled its purpose and set a high-percent degree behind in their way high-class palate delights of first kindness. The payment was made with praise, the adoption was therefore warm and pleased, the return was made in a pleasant satisfaction after a few steps towards the quietly flaring Isar mei, scheee wass! Conclusion A cucumber egg variant, which was not entirely according to Gusto, and a bit fiery snarky fruit brandy certainly do not prevent me from being here full of conviction at five stars in the kitchen. Even if I repeat myself: great products, lightning-cleaning craftsmanship, appealingly composed map – so Wirtshaus goes with level. The service was also able to keep there, while the wine was informed, small questions about the dishes could be answered competently without demand in the kitchen, one was courteous and friendly, even though sometimes a little short tied up: very good 4.5 stars. The ambience made a fresh impression, atmospheric details in the guest room delight the eye, but the small garden does not allow any beautiful views or amazed with a lot of atmosphere, in total good four stars for a stay where you felt comfortable. In terms of price performance, I also agree with the bid. My bisque I found quite cheap, the open wines are very expensive but still far away from Nepp, under the line I am at perfectly reasonable four stars: you get something for your money, the PLV is 100% true. Thank you my dear Garmischer friends for this nice tip and an equal evening, here I would like to return with you at any time.

The small foreword enjoyment is known to be a very stretchable, subjective and situative term. The one is already at the curry sausage of his favorite snack in the seventh sky, or in the face of the pizza that may have been loved for children's days in the tribal pizzeria, and some only then pour out the right bliss hormone when the macadams of Michelin greet from the façade and a big name is behind the kitchen. I always try to appreciate everything in its way, all this can have the same happy pleasure effect depending on the situation and ground dishes or a fresh peasant bread with good butter and alm cheese can delight me just as much as a multi-member Amuse Reigen as a start of a star menu. What I did in this regard a few weeks ago during my holiday in the Krüner Stub’n in the small town of Krün, near Mittenwald or Garmisch Partenkirchen, was allowed to experience, played close to the epicentre of my personal enjoyment sensation: I was deeply surprised what was brought to the plate in what quality. In the last seven years, since we spend our summer holiday in Garmisch Partenkirchen, Krün has always been remembered as a typical, touristy small spot, which we only perceived from the car when we were on the way to the beloved Tyrolean Engalm. Because the really enchanting toll road towards Vorderriß an der wilden Isar has its beginning in the village of Wallgau, just a few meters behind Krün, which you must necessarily pass through. And so far the eye of the superficially perceptive NRW automobileist found here in terms of gastronomy on the through road only slightly stereotypically acting white blue flattened host house scenes, which seem to serve rather than small stage for typical Bavarian host house classics. So it is thanks to the gastronomic locality of the dear GastroGuide friend Obacht!, who put us the somewhat hidden Krüner Stubn to the heart and reserved a foursome table in the garden behind the house before our arrival: again a beautiful evening together with her and her sweetheart, on which I was very pleased. The lovely Upper Bavarian original, which is appreciated in the local Gastro reviews of its better half as its “male side noise”, picked us up shortly before 7 p.m. in our lovely little hotel and we went on the way to Mittenwald. On the way, as usual local car driver temperament met on summer refreshing mood. The route offers some real postcard motifs, which tempts tourists to be on the road instead of the possible 100km/h rather with cozy 60 80 things, which is sovereign with high blood pressure on the driver's seat, Bavarian fluchkanonaden and sentences like “Mei is the deppert then drive right ifst trees want to look, so a Depp da vorn!!!” was accompanied. However, we managed to make it unharmed and without major escalations to the place located just a few meters away from the Isar, which has been in family possession for 30 years, was extensively renovated in 2016 and where today Lydia Juraske and Maximilian Schandl keep the scepter in hand. You promise traditional as well as creative, well-kept farmhouse cuisine with contemporary influences, kissed by the love for regional product, and, in order to anticipate it, keeps this promise and I can add: also the craft stood in nothing. But a lot of fun now with the detailed criticism Parking directly at the house should turn out to be deeply relaxed, quiet it was here, away from the main road, we entered. The guest rooms, despite lots of wood and a truly impressively presented collection of historical beer jars, are so fresh and proper that you could gain the impression of sitting in a new building opened a few weeks ago, certainly also owed a little to the well-kept outdoor impression. As mentioned, we sat outside, the small garden was well visited on this warm summer evening, a sovereignly acting gentleman of medium age greeted us kindly and pointed the way, beside him in the service still a very well-maintained lady in the Dirndl – whether it was the hosts mentioned, unfortunately I can not say, but that the Lord was of the expert, which later revealed the safe answers to minor questions about the courts. The rustic wooden tables offered to the setting adequately no star hours of the elevated table culture, the more the wine map of the house lying on our table surprised me. This is one of the best things that I could experience here in the region in the seventh year in a row. The immense scope with a pertinent range and depth of vintage has surprised me very much, who alone offers five variants of the mixed Viennese set and feels more large VDP growths than some Asia snacks positions on the map, probably almost every wine friend is satisfied. In general, the subject of wine and pairing is taken very seriously here, the card recommends a suitable accompaniment to each dish and beer also finds its place here refreshingly, to a truffle polenta with cloth and pifferlings is placed to the guest, for example, a light from the barrel from Hacker Pschorr. The announced balancing act in the orientation takes place in the offer. In the appetizers you will find, for example, in addition to bark noodles a rather little krach-skin-sounding “tartar from the salmon with cucumber, avocado and mango”, the Griesnockerl soup stands above a “essence from the duck with smokers Ravioli” and in the main dishes the obligatory Wiener Schnitzel from the calf together with a “glasohlst This read all very harmoniously and appealing, the mood at the table was magnificent, the weather wonderful, the guests present very pleasant, neither the socks in sandals fraction nor Schickeria on summer freshness; the first drinks, in our case a small lights from the barrel (0.25l to 3.10€ , a rhubarb chorle (0.4l to 3.90€ and a bottle of nobility woodener (0.75l to 5,50€ chel We gave up our orders and the anticipation of the food rose not least by witnessing what was found on the neighboring table and that looked very promising. There is no greeting from the kitchen in any form, which is somewhat surprising in view of the offered level and the strong focus on raised wines. The appetizers of hungry gentlemen approached, the ladies dispensed with the expectation of lush portion sizes in the main dishes. Starter Krustentierbisque Wildfang Garnele – 10.50€ 2021 Müller Thurgau, Weingut Horst Sauer, Escherndorf, county Kitzingen, Franken – 0.2l to 6.80€ The scent alone was adorable and the look with a slightly foamed white base sauce along with the centrally placed shrimp also knew to please. Crude animal biscuit The soup put me at the first spoon into a small port in southern France, large, deep, intense aromas with light saffron notes, a whine on the whole line. However, the shrimps soothed to the point enjoyed juice, slightly sweetish taste and was not only an optical addition. I love this southern French fish shed and thus a successful variant in a small Upper Bavarian place was then a great positive surprise. To put it into a relationship: on Monday I was invited to the presentation of “Düsseldorf departs from 2023”, where various top-class local restaurants pampered the guests. A brasserie focused on France waited there with a similar soup, which also tasted excellently, but still a league away from the acting, what was happening here in Krün on the plate, really great palate cinema. In addition to me, the already mentioned, visually appealingly presented “Tartar vom Lachs with Gurke, Avocado and Mango” was fed with pleasure, which is something for the greatest fan of a classic Beef Tartar, whose preparation he has perfected for years. Tartar vom Lachs mit Gurke, Avocado und Mango Also the recommended wine convinced that MÃ1⁄4ller Thurgau would put such a comeback as a vine lately, no one could have imagined a few years ago that the reputation was damaged by the qualitatively inferior production of the 70s and 80s, semi-dry headaches and for me, also with the throttling of the late birth gates. However, the winery from Franken showed with quality in the bottle that matching wines do not necessarily have to come from Entre deux mers: with refreshing minerality and typical aromas of citrus fruits and green apples. After I was close to picking up the plate in the absence of a gourmet spoon and our cucumber gastro guide at the table was visibly pleased with my satisfaction – she also tried and was also very impressed as a South France expert – I was very happy with this start and looked forward to the main dishes. The main dish Bio Rib Eye Peppers Truffles Pommes – 33,50€ 2019 Tempranillo/Cabernet Sauvignon, Bodegas Nuviana, Valle de Cinca, Aragonien, Spain – 0.1l to 3,40€ The proper 300 grams of organic dercôte from the region as my main course was more delicate and tasteful than so many known fillets Bio Rib Eye Pfifferlinge Also the perfect cooking degree should not remain unremarked, each bite is a juicy, full-bodied revelation with perfect roasted aromas. I usually order Steak in the restaurant very rarely, if I don't know exactly what I can expect, too often I was bitterly disappointed. So I can only repeat what I already gave literally at the table: I couldn't remember when I had eaten such a good steak in the restaurant last time, the whole dish had a more than convincing level that made me a lot of pleasure as a sometimes pine-eyed gourmet. Trüffel Pommes At the table also razing enthusiasm about wonderfully souffed Wienerschnitzel (24,90€ , butterzart sworn bakerl from thirso pig and with my constant accompaniment veal plant with potato salad and Pommery mustard sauce (15,90€). The accompanying cuvée from the Iberian Peninsula was rather simple, but with no bad representative of its kind, six months of ripeness in American barriques and the red berries to be expected made the pairing harmonious, however, I could have imagined a great Toro wine with much more opulence. A dessert was no longer in my mind, this time the ladies were proven to have a special magic for sweets: Dessert Homemade ice variation – 7.90€ The desserts, a homemade ice variation with a truly sensational pineapple ice cream, as well as a Créme Brûlèe flavored with clay bean with a zwetschgenröstermi, on which every alpine O Homemade ice variation with tonka bean flavored Créme Brûlèe with Zwetschgenröster comparatively still exciting: the ice in the middle, between pineapple and fruity raspberry, is not about forest master or pistazie! Well missed, it's cucumbers ice. I tried all three varieties and craftsmanship and tastefully there was really nothing here to expose the consistency perfectly, the fruit aroma, especially in pineapple. Alone: with the cucumbers variant I was alienating. This hearty aftertaste, if just the last pineapple echoed tropically, one has to like it, my personal taste was not it, and also Madame Shaneymac was a little wimply. I could have imagined this kind of game more in an appetizer playing with textures and temperatures, maybe a Ceviche variant with an algae hammer or the like – just a thought, who am I already as a prescription. Instead of a dessert, I had an old plum from the wooden barrel from Adrian – the two cl at 3,80€ and was a bit disappointed, the wood was so dominant that you initially had the impression that you had accessed the whisky shelf but the fire fulfilled its purpose and set a high-percent degree behind in their way high-class palate delights of first kindness. The payment was made with praise, the adoption was therefore warm and pleased, the return was made in a pleasant satisfaction after a few steps towards the quietly flaring Isar mei, scheee wass! Conclusion A cucumber egg variant, which was not entirely according to Gusto, and a bit fiery snarky fruit brandy certainly do not prevent me from being here full of conviction at five stars in the kitchen. Even if I repeat myself: great products, lightning-cleaning craftsmanship, appealingly composed map – so Wirtshaus goes with level. The service was also able to keep there, while the wine was informed, small questions about the dishes could be answered competently without demand in the kitchen, one was courteous and friendly, even though sometimes a little short tied up: very good 4.5 stars. The ambience made a fresh impression, atmospheric details in the guest room delight the eye, but the small garden does not allow any beautiful views or amazed with a lot of atmosphere, in total good four stars for a stay where you felt comfortable. In terms of price performance, I also agree with the bid. My bisque I found quite cheap, the open wines are very expensive but still far away from Nepp, under the line I am at perfectly reasonable four stars: you get something for your money, the PLV is 100% true. Thank you my dear Garmischer friends for this nice tip and an equal evening, here I would like to return with you at any time.

The small foreword enjoyment is known to be a very stretchable, subjective and situative term. The one is already at the curry sausage of his favorite snack in the seventh sky, or in the face of the pizza that may have been loved for children's days in the tribal pizzeria, and some only then pour out the right bliss hormone when the macadams of Michelin greet from the façade and a big name is behind the kitchen. I always try to appreciate everything in its way, all this can have the same happy pleasure effect depending on the situation and ground dishes or a fresh peasant bread with good butter and alm cheese can delight me just as much as a multi-member Amuse Reigen as a start of a star menu. What I did in this regard a few weeks ago during my holiday in the Krüner Stub’n in the small town of Krün, near Mittenwald or Garmisch Partenkirchen, was allowed to experience, played close to the epicentre of my personal enjoyment sensation: I was deeply surprised what was brought to the plate in what quality. In the last seven years, since we spend our summer holiday in Garmisch Partenkirchen, Krün has always been remembered as a typical, touristy small spot, which we only perceived from the car when we were on the way to the beloved Tyrolean Engalm. Because the really enchanting toll road towards Vorderriß an der wilden Isar has its beginning in the village of Wallgau, just a few meters behind Krün, which you must necessarily pass through. And so far the eye of the superficially perceptive NRW automobileist found here in terms of gastronomy on the through road only slightly stereotypically acting white blue flattened host house scenes, which seem to serve rather than small stage for typical Bavarian host house classics. So it is thanks to the gastronomic locality of the dear GastroGuide friend Obacht!, who put us the somewhat hidden Krüner Stubn to the heart and reserved a foursome table in the garden behind the house before our arrival: again a beautiful evening together with her and her sweetheart, on which I was very pleased. The lovely Upper Bavarian original, which is appreciated in the local Gastro reviews of its better half as its “male side noise”, picked us up shortly before 7 p.m. in our lovely little hotel and we went on the way to Mittenwald. On the way, as usual local car driver temperament met on summer refreshing mood. The route offers some real postcard motifs, which tempts tourists to be on the road instead of the possible 100km/h rather with cozy 60 80 things, which is sovereign with high blood pressure on the driver's seat, Bavarian fluchkanonaden and sentences like “Mei is the deppert then drive right ifst trees want to look, so a Depp da vorn!!!” was accompanied. However, we managed to make it unharmed and without major escalations to the place located just a few meters away from the Isar, which has been in family possession for 30 years, was extensively renovated in 2016 and where today Lydia Juraske and Maximilian Schandl keep the scepter in hand. You promise traditional as well as creative, well-kept farmhouse cuisine with contemporary influences, kissed by the love for regional product, and, in order to anticipate it, keeps this promise and I can add: also the craft stood in nothing. But a lot of fun now with the detailed criticism Parking directly at the house should turn out to be deeply relaxed, quiet it was here, away from the main road, we entered. The guest rooms, despite lots of wood and a truly impressively presented collection of historical beer jars, are so fresh and proper that you could gain the impression of sitting in a new building opened a few weeks ago, certainly also owed a little to the well-kept outdoor impression. As mentioned, we sat outside, the small garden was well visited on this warm summer evening, a sovereignly acting gentleman of medium age greeted us kindly and pointed the way, beside him in the service still a very well-maintained lady in the Dirndl – whether it was the hosts mentioned, unfortunately I can not say, but that the Lord was of the expert, which later revealed the safe answers to minor questions about the courts. The rustic wooden tables offered to the setting adequately no star hours of the elevated table culture, the more the wine map of the house lying on our table surprised me. This is one of the best things that I could experience here in the region in the seventh year in a row. The immense scope with a pertinent range and depth of vintage has surprised me very much, who alone offers five variants of the mixed Viennese set and feels more large VDP growths than some Asia snacks positions on the map, probably almost every wine friend is satisfied. In general, the subject of wine and pairing is taken very seriously here, the card recommends a suitable accompaniment to each dish and beer also finds its place here refreshingly, to a truffle polenta with cloth and pifferlings is placed to the guest, for example, a light from the barrel from Hacker Pschorr. The announced balancing act in the orientation takes place in the offer. In the appetizers you will find, for example, in addition to bark noodles a rather little krach-skin-sounding “tartar from the salmon with cucumber, avocado and mango”, the Griesnockerl soup stands above a “essence from the duck with smokers Ravioli” and in the main dishes the obligatory Wiener Schnitzel from the calf together with a “glasohlst This read all very harmoniously and appealing, the mood at the table was magnificent, the weather wonderful, the guests present very pleasant, neither the socks in sandals fraction nor Schickeria on summer freshness; the first drinks, in our case a small lights from the barrel (0.25l to 3.10€ , a rhubarb chorle (0.4l to 3.90€ and a bottle of nobility woodener (0.75l to 5,50€ chel We gave up our orders and the anticipation of the food rose not least by witnessing what was found on the neighboring table and that looked very promising. There is no greeting from the kitchen in any form, which is somewhat surprising in view of the offered level and the strong focus on raised wines. The appetizers of hungry gentlemen approached, the ladies dispensed with the expectation of lush portion sizes in the main dishes. Starter Krustentierbisque Wildfang Garnele – 10.50€ 2021 Müller Thurgau, Weingut Horst Sauer, Escherndorf, county Kitzingen, Franken – 0.2l to 6.80€ The scent alone was adorable and the look with a slightly foamed white base sauce along with the centrally placed shrimp also knew to please. Crude animal biscuit The soup put me at the first spoon into a small port in southern France, large, deep, intense aromas with light saffron notes, a whine on the whole line. However, the shrimps soothed to the point enjoyed juice, slightly sweetish taste and was not only an optical addition. I love this southern French fish shed and thus a successful variant in a small Upper Bavarian place was then a great positive surprise. To put it into a relationship: on Monday I was invited to the presentation of “Düsseldorf departs from 2023”, where various top-class local restaurants pampered the guests. A brasserie focused on France waited there with a similar soup, which also tasted excellently, but still a league away from the acting, what was happening here in Krün on the plate, really great palate cinema. In addition to me, the already mentioned, visually appealingly presented “Tartar vom Lachs with Gurke, Avocado and Mango” was fed with pleasure, which is something for the greatest fan of a classic Beef Tartar, whose preparation he has perfected for years. Tartar vom Lachs mit Gurke, Avocado und Mango Also the recommended wine convinced that MÃ1⁄4ller Thurgau would put such a comeback as a vine lately, no one could have imagined a few years ago that the reputation was damaged by the qualitatively inferior production of the 70s and 80s, semi-dry headaches and for me, also with the throttling of the late birth gates. However, the winery from Franken showed with quality in the bottle that matching wines do not necessarily have to come from Entre deux mers: with refreshing minerality and typical aromas of citrus fruits and green apples. After I was close to picking up the plate in the absence of a gourmet spoon and our cucumber gastro guide at the table was visibly pleased with my satisfaction – she also tried and was also very impressed as a South France expert – I was very happy with this start and looked forward to the main dishes. The main dish Bio Rib Eye Peppers Truffles Pommes – 33,50€ 2019 Tempranillo/Cabernet Sauvignon, Bodegas Nuviana, Valle de Cinca, Aragonien, Spain – 0.1l to 3,40€ The proper 300 grams of organic dercôte from the region as my main course was more delicate and tasteful than so many known fillets Bio Rib Eye Pfifferlinge Also the perfect cooking degree should not remain unremarked, each bite is a juicy, full-bodied revelation with perfect roasted aromas. I usually order Steak in the restaurant very rarely, if I don't know exactly what I can expect, too often I was bitterly disappointed. So I can only repeat what I already gave literally at the table: I couldn't remember when I had eaten such a good steak in the restaurant last time, the whole dish had a more than convincing level that made me a lot of pleasure as a sometimes pine-eyed gourmet. Trüffel Pommes At the table also razing enthusiasm about wonderfully souffed Wienerschnitzel (24,90€ , butterzart sworn bakerl from thirso pig and with my constant accompaniment veal plant with potato salad and Pommery mustard sauce (15,90€). The accompanying cuvée from the Iberian Peninsula was rather simple, but with no bad representative of its kind, six months of ripeness in American barriques and the red berries to be expected made the pairing harmonious, however, I could have imagined a great Toro wine with much more opulence. A dessert was no longer in my mind, this time the ladies were proven to have a special magic for sweets: Dessert Homemade ice variation – 7.90€ The desserts, a homemade ice variation with a truly sensational pineapple ice cream, as well as a Créme Brûlèe flavored with clay bean with a zwetschgenröstermi, on which every alpine O Homemade ice variation with tonka bean flavored Créme Brûlèe with Zwetschgenröster comparatively still exciting: the ice in the middle, between pineapple and fruity raspberry, is not about forest master or pistazie! Well missed, it's cucumbers ice. I tried all three varieties and craftsmanship and tastefully there was really nothing here to expose the consistency perfectly, the fruit aroma, especially in pineapple. Alone: with the cucumbers variant I was alienating. This hearty aftertaste, if just the last pineapple echoed tropically, one has to like it, my personal taste was not it, and also Madame Shaneymac was a little wimply. I could have imagined this kind of game more in an appetizer playing with textures and temperatures, maybe a Ceviche variant with an algae hammer or the like – just a thought, who am I already as a prescription. Instead of a dessert, I had an old plum from the wooden barrel from Adrian – the two cl at 3,80€ and was a bit disappointed, the wood was so dominant that you initially had the impression that you had accessed the whisky shelf but the fire fulfilled its purpose and set a high-percent degree behind in their way high-class palate delights of first kindness. The payment was made with praise, the adoption was therefore warm and pleased, the return was made in a pleasant satisfaction after a few steps towards the quietly flaring Isar mei, scheee wass! Conclusion A cucumber egg variant, which was not entirely according to Gusto, and a bit fiery snarky fruit brandy certainly do not prevent me from being here full of conviction at five stars in the kitchen. Even if I repeat myself: great products, lightning-cleaning craftsmanship, appealingly composed map – so Wirtshaus goes with level. The service was also able to keep there, while the wine was informed, small questions about the dishes could be answered competently without demand in the kitchen, one was courteous and friendly, even though sometimes a little short tied up: very good 4.5 stars. The ambience made a fresh impression, atmospheric details in the guest room delight the eye, but the small garden does not allow any beautiful views or amazed with a lot of atmosphere, in total good four stars for a stay where you felt comfortable. In terms of price performance, I also agree with the bid. My bisque I found quite cheap, the open wines are very expensive but still far away from Nepp, under the line I am at perfectly reasonable four stars: you get something for your money, the PLV is 100% true. Thank you my dear Garmischer friends for this nice tip and an equal evening, here I would like to return with you at any time.

The food here was really great. The service was also very nice. For us nothing for every day, as prices are a bit higher. But for a special occasion gladly again.