"I like Heidelberg. However, I know many Heidelbergers who are envious in Mannheim. I also know some Mannheimers who are envious in Heidelberg. There is no Schnitzelbank in Mannheim and no Collini Center in Heidelberg. Since the beginning of this year I have been back with my old employer. I feel comfortable and want to work up to my retirement age. This means for me and my better half that we don't have so much time for food under the week, so my reports have been a bit more spicy in the last few weeks. Yes, and since the beginning of the year I am proud owner of a job ticket again, that is to say that I can use free of charge under the week of 19:00 and on weekends throughout the Rhine-Neckar Association (up to 4 persons in the entire RB trains, S trains, trams and express trains). So this Saturday the S to Heidelberg. One day I reserved a table at the Heidelberger Schnitzelbank. We were offered a "time slot" of 90 minutes from 13:30 to 15:00. The reservation has already been positively cancelled by the amount. A few hours later we climb out at Bismarckplatz and drive towards the pedestrian zone. Somewhere I read that Heidelberg should have the largest pedestrian zone in Europe. There are also the many branches. Every visit we find new shops, shops and bars. That's something. We visit some herbal shops, Madame buys accessories for your cakes, we run towards Schnitzelbank. ****, 13:00. So another little round to the Neckar. Ah, over the path of the philosopher you can see some walkers from below. I want to get up there. Not today, we're hungry. In the Schnitzelbank the best “hand made Schnitzel” should be in Heidelberg. >google < (with a thirst value of 4.7 , says >tripadvisor < (point 1 and two "new" colleagues from me, both living in Heidelberg. So 500 meters high to the bridge, then again right in and down the pedestrian zone. If that's not a basis? We're in front of the guest room. Five minutes after 13:00. We had worked a long time before the roundabout, but at least 5 minutes at the clock. We're going into the door, and we're a gun first. Very narrow and original. There is a stone staircase up, then a glass door in. Dark it is here, we meet the scent of fried butter and unusual spices. In the guest room, a feeling limited to all. There are 4-6 large tables on about 25 square meters. They are separated in themselves and separated with films and Plexiglas. We also see an electronic air exchanger. There is also an outdoor area and 2 open windows for continuous air exchange (in February A “Herzlich Welcome” comes from a waiter with blond hair. It is scaryly sympathetic, you can see through the mouth-nut cover that it radiates over the whole face. “You have reserved and have brought great hunger? Then you were here.” We'll get the place. With a little effort, I lift my legs under a wooden block. At the end I sat comfortably, also because of the fresh air train and the original wine-tube atmosphere. We get the menus, as well as the reference to the daily dish “Purscar” with cauliflower and late zle. The menu reads super. A handy carving. Hunter's carving (nature with mushroom cream sauce and late zle, garlic scavenger (you have one day later, what of natural or stuffed with roast potatoes, cream carving. There is also a turkey carving and the classic here, carving with the homemade “crunchy” panade and lemon. In addition to the carvings, some wine bars are offered classics. Saumagen with sour wort, wine plate (Bratwurst, Saumagen, liver dumplings, acid lungs and glacier bones in Aspik. Even if Simba had opted for the lungs and Marc074 for the wine plate, I took the carving with garlic. “Knoblauch fried in herbal butter” I could not imagine. My better half took the crispy carving with creamy mushroom sauce and late zle. Both dishes had a salad with them. For drinking there was a “freshly tapped” (O ton waiter 0.33 tannent apple yeast wheat fresh from the bottle. Spicy and with beautiful turbidity. My wife took a Cola Light, which was also very well tempered and fresh. As a second drink I took a 0.5 Schoppen Weissherbst “sieß-sauer”, the waiter asked 2x. “With sweet and acidic pipe?” the salads are served. Additional salad These were made very “especially”. Especially the red cabbage salad. I asked: “made with cinnamon” the short answer. I've never had that before. I used to make red herbal salad with dark chocolate, but with cinnamon it was the first time (but not the last time was great. There were bean salads like at the time of the grandma, green leaf salad and some raw food salads. Then came the carving with mushroom cream sauce, picked on request (in the menu without panade champignons carving with late zle I got my crispy carving with separate garlic sauce. And there was the problem. I thought it was a nice garlic sauce to do. It wasn't. It was like on the map, fried a tip of garlic in herbal butter. Was nice claw, but there were also small green (Cakli? pieces in there. If I am no longer ordered, it was worth a nice experience (also one day after that, the pork carvings were great, even if they did not reach the reference pork carvings of the Mannheimer Morgenröte. They were super-cloned, meat sleep, well seasoned. The panade is crispy. The frying potatoes made of furskins, I lacked some salt and muscat. But this is mocking at a high level. Full score for the Champignon Schnitzel dish. The self-made late lice moved again beautifully through butter, melted, my better half always meant “a dream”. Sauce super, that was also extra big and my two grandmothers couldn't be better: the black-rooted carrot vegetables. Fantastic! Conclusion: Again and again guests came to be comforted because they had no place. Again and again, requests came to the phone. The place is brutal. There is nothing here without reservation. Next time we come back. Full recommendation!"
