"once again I had to make shops in idstein, and in the evening they stroll through the idysteine inner city again the consideration which restaurant I could visit this year. Finally my choice fell into the restaurant “Zur Peif”. this is an impressive old building in the old town. during the day they have to get used to the damped light and the somewhat inadequate atmosphere in the inner. when the building was created a few years ago, no one thought of generously glazed window fronts to capture daylight. in the inner one gets a very inviting theke for people who want to meet with friends or colleagues for the evening. next to it, the restaurant still offers for estimated 25 to 30 people place, so a quite manageable size. also in the interior is the structure of the building – dark wood beams and struts, with rustic wooden chairs and wooden tables. jerkuck was after entering the restaurant a service there that kindly greeted me and at the same time gave a place. it was as fast as it was to hand with the menu. I noticed that it was held to part in sachetlin. I had no longer learned to be a nurse in school, but as a post-war generation, I'm a little too young. my grandmother had written only schachetlin, so I could do this myself, so it is enough to read and write, in a certain amount. but when I wanted to decode the text held in sachetlin, it came to a standstill for the first time until I came to the conclusion that this takes place not only in sachetlin, but also in hessian dialect. to decrypt a Swedish hessier in sütterlin – a challenge that should not be underestimated! the peif restaurant offers special hessian and regional specialities. I'd rather have tried to try everything, so I didn't think the decision was easy. after the service for her recommended, and she beat me the wild dishes, my choice was finally noticed: kartoffel framesopp with baked blutworscht (4.40 eur,) and wide from the wildscheinkeul in beer-honish sauce, modders gaddegemies un spitzbube (14.90 eur) but I ordered from the boar sauce at the boar after a pleasant wait. in the suppe were two slices of baked blood sausage. not the kind of blood clot as we know in the hull, but what we would call a red press cloth. the potato cream soup was nicely related and discreetly not framed. many chefs exaggerate it after my taste with the amount of vision, but this was not the case here. through the baked blood sausage all got a very strong, hearty taste. after this excellent start I was already tensed on the main course and also this fulfilled my expectations, which were now quite screwed up. there were two beautiful slices of wild boar in a dark beersauce. the wild boar was wonderfully soft, no flat part, but without being cooked. the sturdy and well seasoned sauce perfectly underlined the pronounced but not intrusive wild taste. in any case in their own valleys they were made to whistle and tinted or damped vegetables. both not the impression of tk, but of own production. and this is the only point of criticism, the sweet one has not completely fulfilled my taste. fried the yellow beet (tubes) on the piece and then cut into slices. Above all, they were pretty hard on the outside and missed the taste typical for them. the kohlrabi and the beans, the latter given with wobble in butter, were in order. there is nothing that puts on the size of the part. even I (admittedly not only a small eater) did not complete the main course because of the lush appetizer. a dessert as it would have provoked me was no longer to think. Conclusion: so far the word “hessian cuisine” (which can be forgiven me all) came to me mainly in various kartoffel dishes such as “hessian and earthly” in the interiors and the “Ebbelwoi” which is unavoidable at least in the Frankfurter area. the restaurant to peif taught me that the hessian kitchen has much more to offer. excellent regional dishes, which are served very moderately in the large environment of a rustic craft building from extremely friendly services – it is no longer possible. therefore my unrestricted recommendation for these natives. I have a problem during my next stay in idstein: either try another restaurant (this is actually my motto) or visit the peif again to try more dishes on the menu that unfortunately did not come into the train this year. ."
