"The former Waldhorn in Tübingen Bebenhausen is no longer available. The one Michelin star was lost and now, after the change of pawn, the inn has renamed Schranners Waldhorn. Upon arrival you can assume warm light and a pleasant ambience through the many windows. The fact that there is nobel inside shows a big bouquet at the entrance. Decorative items set in scene and later noble wine coolers at the table are missing as little as white fabric tablecloths and fabric napkins. The six tables in the guest room are located along the windows and one was placed similar to a septaree. There is already a closed society in the secondary area. We are led to our reserved table. In the service this evening, a family member (in-law mother/mother) seems to work with us, which looks particularly hectic. We don't even sit yet, we're already asking for our aperitif wishes. Later in the chord the water will be gifted by it no we are not on the run and do not want to contribute to the maximization of profit in this form. Chef Max Schranner's menu made us curious, because she seemed to be able to satisfy our preferences for this evening. If you don't want to take a menu in 5 courses at 65 Euros, you will find a nice selection of five appetizers (8.50 Euro to 22 Euro), two intermediate dishes, four soups (6.50 Euro to 15 Euro), seven main courses and five different desserts or Cheese. On the menu we especially liked that classics such as Gaisburger Marsch or stove slippers, which have long since become oblivious at other places are offered. The amuse bouche this evening was a strong lobster essence. It was served in a small cup with a pastry stalk. My appetizer, St. Pierre with black Tagliatelle and crust scum (19 euro), was designated as an intermediate dish. A nice piece of fish without bones was dressed on the noodle turret. Among them is a fine and powerful little bump. Many small zucchini pieces and dried tomatoes make the whole really peppery. It tasted very good and was my favorite this evening. The following Gaisburger march (13.50 euros) also called potato carvings and sparrows, took place in earlier times when this elaborately cooked Swabian dish was at home. Opticly it fulfilled my claim and the soup plate was also well filled with carrot slices, potatoes, beef and a small bowl of Spätzle. The soup was again of strong nature and too salted for my taste. A little more late zle almost failed to ensure that a glimpse to the service ladies was not possible. If I have to walk around in an upscale restaurant to make me noticeable, this is an absolute no go. As a dessert, I had once again chosen a classic, the oven slipper with vanilla ice cream (11 euros). It was a baked cake, juicy apple slices I missed and overall the baked was dry, happy and no enjoyment. This has not succeeded and certainly the modern style of the nightstand. I know it with soft apples and bread slices that are softened beforehand. Very well the lobster foam soup arrived at the table, as well as the beef fillet, where the potato artichokes were very firm in consistency. The pork chop was not the racer, and a dessert would no longer order from our round here. We found the kitchen growing through and for the bids, including the service the prices are too och set. As far as the service is concerned, we would have liked to ask ourselves whether everything is right during the meal. Every employee is responsible for everything and everyone is uncoordinated and then comes the food where the ladies then stand behind one and ask first of all who gets what to then whistle around the table. We imagine a cozy outrageous."
