"It is Sunday, shortly after 12 o'clock and the small family, extended to sister and mother, is looking forward to a nice lunch together. The planned place for the joint contract was quickly found. It should be the Sun Post in Murrhardt today. The Sun Post has a very sound name from my youth. Albert Bofinger made my home town of Murrhardt known with his kitchen. At the end of the Eighties, there was the exit. Today’s Restaurant Sonne Post is housed in the Hotel „Neubau“ from the seventies. After a break, the Sonne Post was an Italian restaurant of changing quality under various pitches. Since 2010, the Erkert family has been offering Swabian and Mediterranean cuisine. In front of the entrance of the not really nice building there is a quite large terrace, which was not managed due to the weather on this Sunday. The inner is arranged relatively angled around the kitchen and a relatively large counter area. If all parts are taken together, there is a fairly large area to be managed, which was also very well filled at my first glance. The ambience Once you're inside, it's all right. Due to the angular arrangement you never have the feeling of sitting in a very full restaurant. However, the local does not trigger special interior architectural enthusiasm storms. Since I don't want to take the rather bleak breakfast room as a benchmark, finally we were happy to have a place, there are still 3.5 stars for the ambience. Service Shortly after entering the restaurant, we were greeted by a young lady. On my question whether there was a table for six people, we were first asked if we had reserved what I agreed. She said to follow her, whereupon she disappeared very quickly into the really very angled premises. Since half of our small group was still engaged in the study of a suspended map, a short uncertainty emerged as to whether the path to be struck. After a short search and a few looks around the corners we had found our guide again. She was about to put together a table for us in the breakfast room of the attached hotel. Very nice that we got a table like this, even if the ambience wasn't too pretty. It was nice for that. After we took place, the menus were quickly brought to us and the recommendations for the day, which were made up of different Pfifferlingsgerichten. The beverage order (1 Cola 0.2l 1 specific 0.2l for each 2,10 €, 1 specific 0.3 l for 3,10 €, 1 mineral water 0.25l for 2,50 €, 1 mineral water 0.75l for 4,50 Euro as well as 1 non-alcoholic wheat for 3,20 € was also requested the same time, which was in order in this round today. The drinks came to our table very quickly, with everything except for the small water was very cold. When the beverages were delivered, the food was then taken up, with the Matjes, once desired, unfortunately no longer existed. Since the new selection process went a bit into the length, the operation left us again briefly alone. When this came back after a short time, a new selection was also made. Special wishes such as potatoes instead of late zle were not a problem. In detail, the selection was ordered: fillet sliced with potatoes instead of late zle (12.80 € onion roast medium with late zle (16.80 € vegetables from wok – vegetarian with basmati rice (10.80 € 2x pork spine with Pfifferling Rahmsoße and late zle (each 13.90 € children's carving with pommes (5.80 €). Served by another service. There was a short uncertainty when the pig's back was served as a pig's neck, which was not visible visually through the sauce. As it turned out, this was only due to the ignorance of the service. The service that had picked up the order then came shortly after the food was over with us and asked exemplary how everything would be okay. To my answer that the food would be quite cool, however, it only muttered a “oh, I’m sorry” and disappeared again. Other comments, such as the too much garden rust roast, as well as the lack of salt, will no longer be possible. On the new question whether it would have tasted, which was then asked when the plates were cleared, I said, “was a little cold,” what the operation replied, “yes, you said, I am sorry.” To make further points, I therefore felt too much effort. For dessert, we decided to leave the place in the direction of one of the local ice cream cafes after the rather uncomplicated payment process. Until the time I noticed the lack of temperature of the food, I thought that could be a very good evaluation for the service again. The 4 stars I thought was safe and was almost trying to think of the 5. After the unfortunate reaction to our criticism, on the other hand, it is unfortunately only enough for 3 stars. Real interest in the opinion of the guest and or at least the attempt of a compensation and the 4 stars would have been easily possible. The food Apart from the lack of temperature of some dishes, the use of salt as a whole was very conservative to economical. Interesting was that the late zle came to the two portions of pork ridges together in a bowl, there was a small separate bowl to the rust roast. Unfortunately, everyone was rather moody. But to the dishes in detail: pork spine with pifferlings cream sauce and late zle: On the plate there was a medium-sized, but rather thin, pig-back steak, which was completely covered with the pruning cream sauce. The meat was unfortunately too long in the pan, or after roasting too long in the sauce warm (but not warm enough). Therefore, unfortunately, it was no longer possible to talk about juicy. It was still acceptable, but unfortunately not really good anymore. The sauce with the seedlings had when the plates arrived at the table already got a slight skin. Actually, a nice creamy sauce with many pifferlings, but so unfortunately only a shadow of their own. Tastefully, you could have used the wine bottle or some parsley. The mushrooms were also well prepared for themselves. Nicely cleaned, without sand, maybe fried a little too short, but yet a good supplement to the meat. At the Spätzle, I would tap a good convenience product, but I am not quite sure about it. At least they were tastefully all right and had nice bite (cute would have been more beautiful. Since I didn't try these two dishes, I can only report what the two ladies who were eating them meant. Accordingly, the wokg meal was probably the only really hot dish at the table, but quite taste-neutral. At least, salt and pepper shaker (unfortunately no mill was made quite rainy. Optically the dish looked very appealing, served on an elongate plate. On one side of the plate the vegetables, on the other a hemisphere of rice. The fillet skeleton also looked quite appealing, the potatoes served were just as good, but also here were diligently salted. Onion roasts: Despite weaknesses in the cooking state (unfortunately not medium but almost through the onion roast was the highlight of the day. The meat was delicate and aromatic and as announced in the map already freed from the fat margin (which was probably the main reason that my junior chose this dish. The onions spread on the meat were nicely softly melted, as they should be, and the sauce consisted of the unbound frying fond of meat and onions. The temperature was still acceptable in this court and even after seasoning was not necessary. (For the Spätzle see above Kinderschnitzel with Pommes: A classic of German innkeeper culture. In this place, it was a really very thinly knocked out and then very thickly sliced pig carving, which was quite crispy but unfortunately only a little juicy. Maybe it would have been a little smaller, but it should have been a bit thicker. The pommes were fresh and pink. There were ketchup and Majo in small portion bags. Our youngest one was somewhat satisfied, but after he tasted his big brother's rust roast, he only said: “I take it next time too.” It is therefore only sufficient for 3 stars, where the 4 is currently far away. The price performance ratio I see with likewise 3 stars cleanliness Apart from the fact that at one or the other place the dust dip had something to do it was quite neat 4 stars conclusion: Unfortunately, the Sun Post has not managed to make us more than just tired. The food is OK, but it's not. In line with the externally awakened claim to be more than just upper middle class, we have found the polo than the C class here."
Helmut
