"Already at one of my previous stays in Klingenthal, I had stood in front of closed doors at the Döhlerwald on Wednesdays, so I used Tuesday to return there. The outside door only led into a hallway with an info box with brochures to take away. To the right, there goes a door called “Gaststube”. When I arrived, some of the guests present welcomed me, the barn standing behind the vault and pinned beer remained silent and did not pay any attention. Three tables near the entrance door were occupied, so I looked for a table more in the background and took place. It then took two rounds with serving drinks at the other tables until the host came to me, greeted me with a tight “good evening!” and handed me the menu. The offer includes carving dishes, steaks, local cuisine, wild dishes, fish and vegetarian offers, each on one side, at prices between about 8, and 12, €. While I was still studying the map, the host came back to my table and asked, “Do you want to drink something?” I ordered a non-alcoholic yeast beer (0.5l for €2.20 and she disappeared to inject the beer. In the meantime, I had made my choice, and when she brought the beer a little later, I ordered “Leberknödelsuppe “Döhlerwald” (3,10 € and “Försterhaus Schnitzel, two sliced chips of cream mushrooms and bacon strips on roast potatoes” (11,60 €). The ceiling of the guest room is designed with artistically diagonal profile boards laid in alternating directions with intermediate beams of pine, whereby the wood is gold-coloured. On the floor are octagonal large tiles with small square inserts, both in a broken red tone. The furniture is consistently in “light oak”, with benches along the walls and chairs towards the room, both with dark patterned seat cushions. The tables were covered with white fabric tablecloths, gold-colored middle blankets. On each table stood a tulip in a glass vase, also salt and pepper shaker and a tealight in the glass. An old iron sewing machine table stood in the middle of the room as a flower stool. After some time, the host came back and brought a plate with a beer jug, in it cutlery and napkin. With the other hand, she served the soup. They looked very good, the two dumplings almost filled the soup saucer, the whole thing was marveled with fresh parsley. The first puncture with the spoon clearly showed: It wasn't industrial goods. Nicely loose and tasteful, as well as the broth, the soup was really very good, only the bit of TK vegetables on the ground would be better left out. When the emptied soup saucer was cleared, the host asked: “Was it good?” which I would like to confirm to her. In total, she was truly baptized with increasing duration of my stay and finally became really friendly. After a small break – I had heard the knocking of the Schnitzel before and could now observe the young cook at the preparation through the open kitchen door – the main dish was served. Two medium-sized chips lay like a roof over the roast potatoes, on top of the bacon strips, on both sides a Klacks cream mushroom and finally in the middle the salad set. The scavengers were of very good quality, tender and juicy, apart from a small grease cub. Bratkartoffeln, otherwise often a stone of an assault, came here very well with bacon and onions, and on practically every piece was a, albeit small, roasting place. The cream mushrooms were prepared with fresh mushrooms, overall the composition was harmonious and rustic. Conclusion: If you can look beyond the initially a little beardy hostess, a highly recommended restaurant with delicious food at moderate prices. Maybe she just had a bad day, and I'd go back there."
