Bauernstube, Baiersbronn, 9/26 +27/18

building
building

Bauernstube is the casual restaurant in the Traube Tonbach hotel (it has 3 restaurants) located in Germany’s Black Forest. Its name means “living room” and since is was the only one to be open at lunch we ate there twice while staying at the hotel.   It is in the original building that was the bakery.   In the various remodels of the place they have tried to maintain as much of the original building as possible.  The low ceiling and large wood beams are indicative of this as are the various decorations and old fireplace/oven.  A couple windows let in a little natural light but otherwise it is on the darker side with a collection of tables and booths.  The dark wood booths have a lined light wood table and pillows.  It is a cozy room.  They offered a set 3 course meal as well as an a la carte menu.  Service was friendly but not particularly attentive.  

interior
interior
inteior
interior
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
table set up
table set up
Frankie posed with the table flower
Frankie posed with the table flower

 

Everyone starts with a little “pizza” that is popular in the area according to our server.  It is a crisp small round topped with sour cream and onion.  It was tasty.

snacks
little “pizzas”
closer
closer

 

They also brought sliced rye bread with a softened spread.  The bread was soft with a crunchy crust.

bread
bread
spread
spread
Frankie pointed out the art
Frankie pointed out the art

 

The cream soup of pumpkin was garnished with pumpkin seeds and pumpkin seed oil.  It was thick, rich and creamy with good flavor.  It had a lovely texture with a little crunch coming from the large seeds.  It also had tones of lemongrass in the base.

pumpkin soup
pumpkin soup
from the top
from the top
from the side
from the side
Frankie checked out the table light
Frankie checked out the table light

 

The Beef Broth, Maultaschen, semolina dumplings, pancake slices and vegetables was the second soup on the menu.  It was a strongly flavored beef broth and definitely lighter than the pumpkin.  The mixture of ingredients made it fun to eat.

soup
beef broth, Maultaschen, semolina dumplings, pancake slices, vegetables
from the side
side view
inside
from the top

 

The Blaquette, sweetbread, mushroom and puff pastry was perfectly breaded veal sweetbread chunks on a meat and mushroom combination.  A square of puff pastry was served on the side.  The sweetbreads were nicely crisp on the outside and creamy on the inside.  The meat underneath was a bit dry for me but there was enough sauce to mix with the light, crisp pastry, thinly sliced mushrooms and lovely sweetbreads to make a good plate of food.

sweetbreads
Blaquette, sweetbread, mushrooms and puff pastries
closer
closer
puff pastry
puff pastry
side view
another view
inside
inside
Frankie explored
Frankie explored

 

Black Forest trout “meuniere” was served with spinach and potatoes.  According to the server the trout was swimming in a tank in the kitchen and killed and readied when it is ordered – ultimately fresh.  It was a thicker meuniere sauce, more like a gravy but the fish,  served whole, was excellent and moist.  The spinach was in a separate bowl and it was enough to share.  It was lovely fresh spinach that still had a bit of bite to the leaves, covered with butter and delicious.  The potatoes were also in a separate bowl, peeled and lightly buttered.  While most of the stuff was under-salted it was easily remedied with the salt grinder on the table.  It was a lovely offering.

fish
Black Forest trout “Meuniere”,  spinach, parsley potatoes
other side
other side
Frankie looked at the fish
Frankie looked at the fish
spinach
spinach
potatoes
potatoes
sauce
sauce

 

We weren’t up for dessert but some little treats were brought out with the check, a raspberry tart, a chocolate cup with cream, a berry marshmallow and a chocolate truffle.   None were outstanding.

last treats
last treats
turned around
turned around
Frankie looked around
Frankie explored

 

The second visit they brought the same little “pizzas” but a different denser bread.

snack
snack
Frankie and the bread
Frankie and the bread

 

The Swabian meatloaf with carrots was served with homemade noodles and a sauce of mushrooms.  It was a finely ground meat with fresh yellow and orange carrots underneath.  The noodles were a linguine shape and quite nice.  The tender meat was well seasoned and herbed with a tasty gravy.  It was also good with the onion gravy that came with the beef.

meatloaf
Swabian meatloaf, carrots, homemade noodles and a sauce of mushrooms.
closer
closer
underneath
underneath
Frankie thought the cabinet was just her size
Frankie thought the cabinet was just her size

 

Entrecôte Swabian style was served with fried onions, broad beans and Spätzle.  Herbs and onions were in the sauce that was on top and also served in a boat left at the table.  One end of the beef was drier than the other but it was cooked a proper rare, as ordered.  On top also was a scoop of braised onions.  It was good.

meat and spaetzel
Entrecôte Swabian style, fried onions, broad beans, Spätzle
another angle
another angle
other side
other side
with gravy
with gravy
inside
inside
gravy
gravy
Frankie on the original oven
Frankie on the original over

 

Once again we passed on dessert but extra treats were a blackberry marshmallow, brownie with coconut, a pistachio tart with cherry and a chocolate cup with cream.  They were okay.

last treats
last treats
interior
interior
interior
interior
old photo
old photo
Frankie on their sign
Frankie on their sign

 

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