"We remember the disappointed face of my little daughter when we revisited my birthday with our friends last weekend at the Schützenhaus Pulsnitz, and she jumped like wild on the slaughter card of the house and was looking forward to a deft evening bread. Since there was neither reef nor grützewurst, the disappointment was correspondingly great. But my wife remembered that in our stable, where our Gina stands, another horse owner told us that in the neighboring village in the restaurant was also a battle festival this week. So we asked our friends if they didn't want it, and when they followed this, I ordered a table for us to eat eight for slaughter. Since a meat shop (so-called butcher shop in other federal states) is also connected to the restaurant Estimately, the freshness here is naturally guaranteed and the restaurant is popular far beyond Rammenau. So we stayed the only date last night at 5:00. Every day, during the Battle Festival, the restaurant makes two lunches and two evening passes. In 75 places (25 in the guest room and 50 in the club room), these 300 servings are available every day in the small restaurant. But why is the restaurant estimated, next to the great son of the village Rammenau, Johann Gottlieb Fichte and the baroque castle Rammenau so famous here? The older football fans know the former head of the Fleischerei, Siegmar Wätzlich, with us only called Kittens, still as a very talented football player, who under the coach Walter Fritsch became a “defenstrategen best friendliness” in the then upper league of the DDR-Dynamo Dresden. For Dynamo Dresden Wätze 156 Oberliga and 37 Cup Games. With Dynamo Dresden he was three times GDR champion and 1 times GDR Cup winner. As a 24-year-old national player in the GDR, he participated in the 1972 Olympic Games (Bronzemedaille) and the 1974 World Cup, including the legendary GDR-BRD in Hamburg, which ended with 1:0 for the GDR. Siegmar Estimatedly came from a meat family and also learned this profession. After a meniscus damage in 1976, which forced him to do his sports career, he took over in 1977 together with his wife in his home town Rammenau, the restaurant and the meat shop of his parents. After the turn, he worked with his wife in a restaurant and meat shop long before he finally handed over the business to his children. Wages died only 71 years after a short, severe illness in 2019. His daughter continues the restaurant in his legacy today. The small restaurant now shines in a modern, newly renovated robe. Cosy, well-padded chairs and wide tables invite you to stay longer. A large parking lot is located right in front of the house, the meat shop a door next to the restaurant. In summer a small beer garden is opened next door, so you can stay comfortably in the shade of large trees. The only worries fall, the toilet of the restaurant is located in the living area of the kitten, so you need to move over the farm to do your emergency. Welcome to the Battle Festival After we set our mobile base, we were greeted by a young gentleman at the entrance and led to our place. The place was now fully in the last place, so I unfortunately also have no nice photo of the guest room. Three young men took care of guest and club rooms and always had everything in sight. The usual menu, which otherwise awaits with natural and regional specialties, has been replaced today by the Battle Festival Card. In addition to the specialties of the cold and warm slaughter festival, a rust-brät ́l and a carving were offered if you don't like the all-to-defence cuisine. Our drinks were fast and so we ordered: · 2x 0.4ér Pepsi Cola for 3,80 € · 1x 0.4ér Mirinda for 3,80 € · 1x 0.4ér Specific for 3,80 € · 1x 0.4ér Specific for 3,80 € · 1x 0.4ér Orange juice for 3,80 € · 1x 0.4ér Radler for 3,80 € · 1x 0.33ér Radeberger for 3,00 € Appetizer: · 8x fresh sausage broth with bread for each 2,90 € main dishes: · 4x carving bowl with grützewurst, soap sausage, corn, sour wort and potato puree for every 14,50 € · 2x carving bowl with grützewurst, semmelwurst, well meat, sour wort and lumpx for every 14,50 € The sausage broth is hearty, greasy and strong with a plentiful addition of the grape and semmelle sausage placed in the broth. fresh sausage broth A good meatman lets some sausages burst in the broth, a picky meatman prefers to sell the sausages. In two baskets there was fresh bread from the baker. fresh baker bread After we had slept our hot, prosperous broth, our battle bowls came to the place. That's a lot. A thick grützewurst and a thick semelle sausage bordered in the middle of the corrugation, of which there were three to four well-growing discs. Semmelwurst, Wellmeat, Sauerkraut and Potato puree The Grützewurst and the Semmelwurst were very coarse in their consistency and fortunately not so finely ground. Both sausages are very sharp, almost too sharp for our two daughters. However, the mass of the two sausages looked almost the same, here the Grützewurst probably still lacks a small blood sponge that brings the otherwise dark color. Grützewurst and Semmelwurst triggered The well meat was well cooked, not too soft, but also not too hard. A small grinding strip belongs to the corrugation, which was also present here and not too thick. The good meat was seasoned with sufficient marjoram. well seasoned corrugated meat The girls had decided the potato puree that was freshly prepared. This was noticed by the many small pieces of potatoes that were still in the pure. I had the claws made according to appearance and consistency. A salad leaf and some slices of acidic cucumber added the popular slaughter shell. To add a large bowl with medium sized Bautzner mustard, as it should be different in the Oberlausitz. Our son-in-law had decided for the crucible sausage. Tiegelwurst is actually nothing other than the Grützewurst, which has already been triggered from the intestine. However, I know from my grandmother that she is fried in the crucible and therefore has his name. Here she was only triggered and dressed with potato puree and sauerkraut. crucible sausage with sauerkraut and potato puree Our head of Kreutzfahrt did not want to eat too bad and was therefore limited to the good meat, which was also served here with homemade claws. Also here the corrugation pink delicate in color, lots of meat, small bow. The few cartilages in the flesh are normal and too painful. Good meat with sauerkraut and lumps For the guests who finally tasted it, there was still the possibility to take all these slaughter specialties of house sleep blood and liver sausage to fresh sulfite and fresh heap. We also used rain, and so there are still house killing in Jenome the next days. Our conclusion: without the house slaughtered specialties for home we left at eight smooth €162.00 in the restaurant Estimated. An old family tradition is successfully continued here. And in contrast to the Schützenhaus a few days ago, one concentrates here three days completely on the domestically slaughtered specialties and at the same time tosses the other card. The whole house, three days a 4 passages with a total of 900 portions give the team everything that has done right. That's it. We like to come back. Meat and restaurant. We have a score."
