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Da gibt es jetzt Pfifferlinge in verschiedenen und auch spektakulären Variationen, zum Beispiel als gebratenes Lachsforellenfilet auf frischen Pfifferlingen, in Butter geschwenkt, dazu Dampfkartoffeln.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
Da gibt es jetzt Pfifferlinge in verschiedenen und auch spektakulären Variationen, zum Beispiel als gebratenes Lachsforellenfilet auf frischen Pfifferlingen, in Butter geschwenkt, dazu Dampfkartoffeln.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
When the potato harvest begins in August, this is exactly the right time to raise the potatoes, as they are called in our country, from side dish to main course.
At the third Grosch Beer Culinarium this year on September 25th, everything will of course revolve around specialties made from hops and malt, which are produced purely by hand with passion and a spirit of innovation - packed in four courses, one beer apero and eight accompanying beers. The theme of the evening: Brausilvester!
Advance booking at least three days in advance is urgently required here by calling 09563-7500. If you like to eat well, you will not only learn a lot about the whole world, but also about its history. The story - or rather the stories - told about St. Martin of Tours, to whom a special […]
