Zwickel & Kaps und Mi & Si

Marktstr. 3 | 72275 Alpirsbach, 72275 Alpirsbach, Baden-Wurttemberg, Germany

🛍 Cafés, Steak, German, European

4.5 💬 191 Vélemények

Telefon: +4974449178407

Cím: Marktstr. 3 | 72275 Alpirsbach, 72275 Alpirsbach, Baden-Wurttemberg, Germany

Város: Alpirsbach

Ételek: 21

Vélemények: 191

"we had a very pleasant stay this afternoon. in the unfaithful ambiente des alteingesessenen wirtshaus zwick and kaps focuses michael and silvia on the essential, in our case there were excellent steaks and burgers. the rustic character of the cozy pub offers a plastered contrast, tablecloth, fabric napkins and a crisp look, for example, vain. that was eating alone, and that in a pleasant speech, we felt it was a real culinary. we were served by the sympathetic chefin, where we felt very comfortable.We will be happy to come back!"


Cím

Térkép megtekintése

User User

I love steaks, and I have already tried a lot of restaurants that had steaks on the map. some were good, many were bad. in the lap

Vélemények

User
User

with 7 people different steaks and burgers, all for full satisfaction. the wetin found time to inform us about the arrival of the meat and philosophy of the house. attentive service that at any time punished the "right ton ". unconditional recommendation - also worth the widest approach!


User
User

better you can't prepare steaks. high-quality us - rindersteakson the point fried, exactly as we wished.We have eaten a hanging tender and a sirloin center medium rare, each 300 gr. with spkbeans sweet potato pommes 1 freshly tapped tender beer. the excellent advice was free. top top top. definitely go and enjoy. the trip is worthwhile especially since you are served outside the usual servier times. we've been there before 17 o'clock.


User
User

we had a very pleasant stay this afternoon. in the unfaithful ambiente des alteingesessenen wirtshaus zwick and kaps focuses michael and silvia on the essential, in our case there were excellent steaks and burgers. the rustic character of the cozy pub offers a plastered contrast, tablecloth, fabric napkins and a crisp look, for example, vain. that was eating alone, and that in a pleasant speech, we felt it was a real culinary. we were served by the sympathetic chefin, where we felt very comfortable.We will be happy to come back!

Kategóriák

  • Cafés Bájos kávézók különféle frissen főzött kávékat és teákat kínálnak, könnyű harapnivalókkal, péksüteményekkel és desszertekkel együtt. Tökéletes egy reggeli felfrissüléshez vagy egy délutáni csemegéhez egy hangulatos környezetben.
  • Steak Élvezze az ízletes, omlós steakek minőségi szeleteit, amelyek tökéletesen grillezve készülnek. Minden falat ízrobbanást kínál, klasszikus köretekkel és ínycsiklandó szószokkal tálalva, hogy fokozzák étkezési élményét.
  • German Élvezze a hagyományos német konyha gazdag ízeit, melyek bőséges húsokat, savanykás savanyú káposztát és pompás szószokat tartalmaznak. Élvezd az autentikus ételeket, amelyek Németország ízét viszik az asztalodra.
  • European

Hasonló éttermek

Zwickel & Kaps

Zwickel & Kaps

Marktstraße 3, 72275, Alpirsbach, Germany

Cafés • German • European • Steakhouse


"Every weekend the South Germans have a restaurant critique called local appointment, and sometimes one actually has the luck that it is about a local from the region. For example, when the Alpirsbacher Zwick Kaps was just too euphorically praised. [here link] The brewhouse had not been taken over long before by new tenants, Michael Pokolm and Silvia Schumacher, a.k.a. Mi Si, of Traube Tonbach fame, and had quickly developed into a pilgrimage site for carnivores. And so we made two carnivores on the one-hour journey through the moderately snowy North Black Forest. The house is very majestic and could go through well at first glance as a town hall (also as a corporation house when you look at the two windows at the top in the middle). In the interior, the new guards probably had to leave everything as they found, probably not to scare the local guests. It wasn't like a genus stamp there. However, some of the new opening is collapsed under the burden of the previous rebuilds a little later; This has been avoided. And if what Bacchus may prevent, the new concept would ever prove to be incapable, it would be possible to relocate it to the alther brought without any circumstances. The reception by the boss was so warm that we also felt new guests at home. Already during the study of the map, we looked at the finest meat, mainly from cattle from Nebraska, but also, and then we could not resist Australian Kobe cattle. Although the Roastbeef was on the map, there was Entrecôte, which we accepted without contradiction. The advice was characterized by great expertise, enthusiasm and perceptible pride on what you do here. The meat was very well ripened, that betrayed the scent that rose into our nose during serving and which can be called a little need for reconciliation. Ask my wife whose nose is as pretty as sensitive. But so the steak was also wonderfully aromatic and delicate of foods that give the palate more joy than the nose, is anyway legion. A compromise between what said sensitive wife sees in blood, and what you can expect to be such a delicate steak on the grill, has also been found on the whole. A small part ended up on my plate, which was quite right to me. Unfortunately, the photo only makes it clear. To the legitimate question whether Kobe Rind is actually as much better as it would be appropriate for the price, I would just like to point out that we will stick to the next visit to the Nebraska cattle, from which the SZ article was so weakened. You keep trying. The supplements were, by the way, a dream, both the sweet potato puree and the unmistaky sweet potatoes, especially since we had added four great dips, so to speak as a greeting from the kitchen. I even spooned out the guacamole at the end. Beer didn't give it to us. My wife doesn't drink, and I still had to drive. But that was too bad when this brewhouse was only worth the long journey because of the food, and secondly various of its beer creations are represented in the local basement anyway. The convent material, for example (the one in the temple bottle) has developed into a daily routine."