"“But heartily!” – our motto, as we spent a few days in Quedlinburg at the end of the year. Bodetal, Hexentanzplatz, Teufelsmauer, Selketal and of course Sachsen-Anhalts Mountains, the Brocken, were within reach and wanted to be explored by us. Shortly before our destination we stopped in the small town of Thale, a state-recognized resort known for its impressive natural monuments. The hunger and the strategic location of Gasthaus Forelle – we didn't have to go into the place first – took us the decision to take our lunch. Outer view 1 It should be a natural person here and the dishes around the named trout would not be despised either, several TA reviews could be found. The website of the restaurant promised the delicious home cooking in rustic ambience. Exterior view 2 So the vehicle was parked in the in-house parking lot and targeted the entrance door. There was something going on inside. We were lucky to get a free table in the wonderfully anachronistic guest room. The bright linoleum soil and the slightly elevated treses lined with dark wood still sprayed honest “ostalgia”. Interior 1 The archaic flair of former HO restaurants was sought in vain. Two older ladies performed the servicing regiment in a friendly way and gave us the opulently illustrated menu. The fresh-credo of chef Frank Teller then also created the first page of his chef directory. No lesser than the French cooking legend badhin, Paul Bocuse, was quoted. This sounded a little inappropriate, but now good for a guest house that had completely prescribed the deficiencies of good-bourgeois German home cooking. We were already sitting and were now enjoying half a liter of rarer for a mere 3.50 euros. It won't be that bad, my gut felt told me. And it was right. The juicy, juicy spicy meat (5.50 euros), which we shared as an appetizer, was delivered classically in a dust-dry foliage paste. The tasty sauce had not only neat bumms, but was also characterized by a pleasant acidity typical of this nostalgic East Court. A helmet that thinks “Worcester”. Worm meat, the Ragout fin of the East probably had been helped by the East German modification of the Ragout fin with some Cayenne pepper on the jumps, uh, sharpness. The small-sized pork meat, probably from the shoulder, was nicely grated and pleasantly did not fall too dry. From a culinary point of view, this was a very successful, since authentic entry into the holiday in the East Resin. The fact that one does not drive an exuberant catering program at Gasthaus Forelle was very pleasant to me from the outset. Only four appetizers (tomato paprika sauces, carrot chocolate soup, sausage meat and a small mixed salad) were available. And even in the main dishes of pot and pan I counted only six positions. Harzer Rostbratsl, pork steak “au four” (baked with sausage meat and cheese) and deer-back steak of potato roast (with almost 23 euros the most expensive dish on the map) were listed for meat spirits. Among the three fried trout varieties, which differed only marginally in their garnish and with the names “Müllerin”, “Feinschmecker” and “Gärtner” the picture book cried, fish curry, fried zander fillet and a “Troika” from river and sea, where trout, zander and salmon gathered together on the plate. So far, so meaty or fishy. No veggie dish was found on the menu. In today's time in so many respects remarkable. For my wife, this was not tragic, because she was already programmed on scale animal consumption due to the name of the locality. The “Müllerin” (14,50 Euro) was just right. My cleaner was surprisingly a good-bourgeois redundancy eater and chose the pruned pork carving with “fresh” cream ampignons and roast potatoes. In any case, this stood for 13.90 euros in the food fable. The culinary reality looked a little different on my plate. The mushrooms were out of the glass, which did not make the sauce better. Then you can also save the fresh note on the map. In addition, instead of the hoped roast potatoes, four freshly fried TK-Röstitalers were next to the blackened panier, which had probably enjoyed a little too long contact with the frying bottom. Crispy back or forth, it “escaloped” at the edges, but strongly towards dry consumption. Not a trace from evenly undercover – that was the Schnitzels (bright) core! The Schnitzelteller Schnitzel in detail Overall, this was certainly not a flying performance of German home cooking, because the sauce also lacked substance. Not to mention tasteful depth. I had to admit enviously that Ms. Müllerin, who was served with lemon in the mouth, salt potatoes and horseradish cream, made much more herbal. My wife flotted the fillet and she showed herself enthusiastic about the perfect degree of her catch. The trout wetted by decomposed butter also did not lack wort. Perhaps the potatoes could have had a bit more bite, but the somewhat older clientele of the house is likely to admit the slightly softer consistency. The fried Müllerin So we were allowed to leave the inn at Thale well, but only partly satisfied and return the last kilometers to Quedlinburg. Fortunately, we were able to rehabilitate some of them on the same evening. That this happened at the Spaniard was then rather coincidence. Continuation follows:"
