"A railway station restaurant – the memories of the DB restaurants of the Sixties and Seventies of the last century made me look at – was recommended to test by acquaintances – young people would have taken over the shop and made a well-kept, well-kept restaurant out with a lot of effort and enthusiasm. This gave an opportunity to get to know the economy in Wiehre Bahnhof, Freiburg Wiehre on the occasion of a literature research in the Staatsarchiv Freiburg and in the Erzbischöfliche Archiv. The Wiehre – the word comes from the Wehr, with which the trinity was built to reach dry ground surfaces. Already in 1008 the area was called “Wiehre”. The village of Adelshausen and a women's monastery were built on these areas, but they were always 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 big-bourgeois district in the south of Freiburg, even got the extra train station for the Höllentalbahn – which leads up from Freiburg Central Station to the Titisee. The railway line was moved to the south edge as part of the traffic development and in 1934 the simple Wiehre railway station was created as a typical purpose building. The economy inside has obviously been very well preserved with Art Nouveau elements and looks extremely well maintained. The Mobiliar radiates a noblesse unfamiliar 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 another nine modern benches/tablets along the platforms in front of the train station entrance is shaded by few large parasols, otherwise is full in the sun at lunchtime. At the garden tables decorated with a flower stick, cutlery/serviette glass for four persons under the large parasols, there are no dozen guests at lunch or drink during the heat. Hardly I took place at one of the tables and look 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 inserts the lunch table offer – how to put it at the bottom right under menu on the website [here link] see. Three appetizers in the form of salads, soup, from 3.80 to 9.80 , a further six main courses to 12.80 – beef salad, Wiener Schnitzel, netted calf livers, pork medallions, salmon and a risotto, two desserts Mouse au Chocolate or Panna Cotta at 2.80. Sportive prices even 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 just increased positively. So I'm curious. Actually, at the pig heat a big ice cup would be called for lunch – but I know what I owe to colleagues at 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 sliced calf liver fried with beef and dessert – let's see. The upper 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 buns. Bratkartoffeln prefers me to be late zle – so or I fried the veal livers (it would be lt. Map also sour and before that please the carrots ginger soup. Thank you. The serviceman enters the train station and comes shortly afterwards with a small bowl of quark and a basket with three types of bread, two quarters of gray bread, French cake-like and probably rye bread as Amuse Gueule. A good sign of the new economic team's demands. 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 light yellow carrots ginger soup with croutons and cut leek deco.. The soup is hot – and hot, it has angers – ginger carrot soup is probably better to meet. For me very right, ideal for cold days but here the fire of the Caribbean burns. Well done, though, say positively formulated extremely senior-friendly portion size for Menu okay. With the question whether it was right, the service acts friendly, informatively also at the other tables. So, after I sit here for 25 minutes without rail operation, I find out to my question whether the railway line is in operation at all, that the railway station is on the Hellntalbahn track – and as if it were ordered, two trains from different direction of travel will arrive shortly on it. Again a short pleasant waiting time, then the plate comes, quite large, but it is quite clear to it, but simply dressed the swung calf livers under roasted onions and roast potatoes. The roast potatoes are for the fans of roast potatoes from raw thin potatoes – presumably the fat was not yet on full heat when the potatoes came into the pan – they look a little fat, but are tasty without tasteing 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 crooked and warm. The dish is very tasty and I would call it a ladies' portion. Logically, that now the dessert has more than space – it is already hot. On my question about dessert when serving the plate comes the answer Panna Cotta or Mousse au Chocolate – querying something with ice is bent with an indication of the freezer standing 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 already saw during the main course placed outside on the platform to the midday cigarette (I find as a non-smoker not so beautiful, because what no smoker believes you taste as a non-smoker when a smoker himself touched a dish close to detailed hand washing. They go back to the kitchen shortly after my order – you hear cheerful laughter, water noise, voices, the team seems to have fun at work. Shortly on it comes in a small square glass – which fits stylistically to the whole line of the dishes – the tasty Panna Cotta with a mirror of cherry/woodberry sauce a small tip from the mitt and coconut flakes upstairs. Conclusion: after kitchen trip 4 – if it arises, gladly again. The price level is not exactly low – but if you want to keep a company in the long term based on the quality offered. The preparation of the dishes is handcrafted neat, it may still lack the small kick to make something special, not only good – to let the economy Wiehre railway station become a term. The service team seems good, and also the kitchen suitable for it – boys, get in. Otherwise, the risk in the marginal situation is likely to go down in the long term. It would be a pity."
