"A railway station restaurant – the memories of the DB restaurants of the Sixties and 70s of the last century made me a glimpse – was recommended to test by acquaintances – young people had taken over the shop and made a well-kept, well-kept restaurant with a lot of effort and enthusiasm. This gave the opportunity to get to know the economy in Wiehre Bahnhof, Freiburg Wiehre on the occasion of a literature research in the state archive Freiburg and the archbishop archive. The Wiehre – the word comes from the Wehr, with which the Trinity was built to reach dry earth surfaces. Already in 1008 the area was called “Wiehre”. The village of Adelshausen and a women's monastery were built in these areas, but they were plundered and destroyed in many war events. The Frauenkloster was transferred to the southern suburb of Freiburg. When Freiburg grew, the area was convened in 1825. And as in Freiburg air and water was healthy, while in the Ruhr region the Cholera was dead, rich Ruhrpöttlers settled there. For example, the Wiehre became a large-bourgeois district in the south of Freiburg, even with the additional station for the Höllentalbahn – which leads from Freiburg Central Station to the Titisee. The railway line was moved south as part of traffic development and in 1934 the simple Wiehre railway station was built as a typical destination building. The economy inside is obviously very well preserved with elements of Art Nouveau and has a very well maintained effect. The Mobiliar radiates a noble unknown for railway companies – all tables are tastefully covered, but the host room is empty – today, after a long cool wet time, suddenly high summer weather and the outdoor thermometer in the car shows loose 42° in the shade. From the friendly service I will be asked what I want to drink – a lead-free cyclist – so that the heat goes faster with the drink. The beer garden with about ten tables and other nine modern benches/tablets along the platforms in front of the train station entrance is shaded by few large parasols, otherwise the sun is full at noon. On the garden tables decorated with a flower stick, cutlery / napkin glass for four persons under the large parasols, there are no dozen guests for lunch or drinking during the heat. Hard I found at one of the tables and looked around, even the serviceman dressed black with the same diocese pink comes with the cyclist (0.5 3,90 and brings me the lunch card. This is a light green, tastefully discreet cover and uses the lunch table offer – how to see it below right under menu on the website [here link]. Three appetizers in the form of salads, soup, from 3.80 to 9.80, another six main dishes up to 12.80 – beef salad, Wiener Schnitzel, wetted calf livers, pork medallions, salmon and risotto, two Desserts Mouse au Chocolate or Panna Cotta at 2.80. Sports prices also for Freiburg, but obviously quite calculated – the landlord/delayer should not have held back, the predecessors probably had problems and the reputation of the economy in other assessment portals not only increased positively. So I'm curious. Actually, a big ice cup would be called for lunch at the pig heat – but I know what I owe colleagues at the GG here – and if I'm already here in Wiehre – I'm meeting a lunch menu. I will start with the carrot ginger soup 5,80, then I think between Wiener Schnitzel with butterspätzle or the cut calf liver fried with beef and dessert – let's see. The top comes to the table, asks for my wishes. I wonder what burials are, roast potatoes – that was something I had remembered, but rather thought of rolls. Bratkartoffeln prefers me too late – so or I fried the calf livers (it would be lt. Card also mad and before that please the carrots ginger soup. Thank you. The serviceman goes to the station and comes shortly afterwards with a small bowl Quark and a basket with three types of bread, two quarters of gray bread, French cake and probably rye bread as Amuse Gueule. A good sign of the demands of the new economic team. After a pleasantly short waiting period – I still have half of the amuse gueule standing in front of me, the service on a small porcelain plate brings a square soup cup with the slightly yellow carrot ginger soup with crows and cut lauch deco.. The soup is hot – and hot, it has anger – ginger carrot soup is probably better to meet. For me quite right, ideal for cold days, but here the fire of the Caribbean burns. Well done, but, say positively formulated extremely high-ranking portion size for Menu okay. With the question of whether it was correct, the service acts friendly, informatively also at the other tables. So, after I sit here for 25 minutes without rail operation, I find out whether the railway is in operation at all, that the railway station is on the Hellntalbahn – and as it was ordered, two trains from different directions arrive shortly after. Again a short pleasant waiting time, then the plate comes quite large, but it is quite clear, but simply dressed the ruched calf livers under roasted onions and roasted potatoes. The roast potatoes are for the lovers of roast potatoes from raw thin potatoes – probably the fat was not yet in full heat when the potatoes came into the pan – they look a little fat, but are tasty, without tasting too fat in the mouth. The liver is cut into fine strips. Of course, one avoids the discussion about pink or fried, because only the latter remains, the onions are nicely cramped and warm. The dish is very tasty and I would call it a lady part. Logically, the dessert has more than room – it's already hot. On my question about dessert when serving the plate comes the answer Panna Cotta or Mousse au Chocolate – the querying of something with ice is bent with an indication of the freezer next to the service desk (with accessories for table cover, cutlery etc., but without further details. That's how I stay with Panna Cotta. The kitchen team, so I've already seen during the main course outside on the platform for lunch cigarettes (I don't think as a non-smoker, because what no smoker believes you taste as a non-smoker when a smoker himself touched a dish near the detailed hand washing. You go back to the kitchen shortly after my order – you hear cheerful laughing, water noise, voices, the team seems to have fun at work. Shortly afterwards, in a small square glass – the stylistically fits the whole line of dishes – the delicious Panna Cotta with a mirror of cherry/woodberry sauce is a small lace from the mitt and coconut flakes above. Conclusion: after the kitchen trip 4 – when it appears, happy again. The price level is not very low, but if you want to keep an operation based on the quality offered in the long term. The preparation of the dishes is handmade neat, it can still be missing to make something special, not only good – the economy Wiehre railway station can become a term. The service team seems to be good, and also the matching kitchen – boys, in. Otherwise, the risk in the margins should fall in the long term. It would be a pity."
Freiburg im Breisgau
