"Located in the idyllic small Weinheimer district Steinklingen. After a curly ride through the Gorxheimertal and Oberflockenbach, we reached the quite remote Gasthof Zur Suppenschale. We had already had a lot of good stuff so we went on the way to see if our acquaintances should keep right. You said here you could still have reasonable prices, eat big portions delicious and drink, like Anno can't be told twice, so we went on a fall night. The current inn was once built in 1721 as a reformed school. Today you can enjoy carvings, onion roasts, rag steaks ...... seasonal specialties taste puffs, pumpkin dishes, pumpkin dishes....... or regional dishes eat pancakes. Some desserts are mainly ice-sweet. We were very kindly greeted and accompanied to our reserved table. The tables were covered according to the season autumn, with some small ornamental aprons, lampion flower flowers, colour matching tablecloths, napkins and candles. These were also lit before we were given the menus and asked for our drinks. Otherwise, the place is rustic, almost something bodice. We had to taste: pork steak Delfter type pork steak baked with tomatoes, fresh mushrooms and abundant cheeses to it, crispy roast potatoes and a mixed, colorful salad very tasty and with 13.00 euros damn cheap as I find. The price performance ratio here is phenomenal, e.g. Schnitzel, Pommes and Salat 11,00 Euro ; grill plate with roast potatoes and salad 13,00 Euro you feel almost returned to the good old DM time and this with generous portions which also sown the strongest man. The place is run by mother and son, still almost everything is made and that is also tasted, on Convenience products are widely decorated. Here you are looking for unusual molecular techniques and textures Espuma, spories, nitrogen balls.... forgives, for this you will find authentic home cooking. In the large beautifully green outdoor area of the restaurant you will find a nice place for everyone in the warm season. On the day of action there are steam noodles with potato soup to eat as much as you want, with this dish comes sentimentality with me, this always made my grandma when we came to visit and it tasted sensationally good in the summer. Therefore, the next visit is already planned to try these steam noodles, because even though I have already baked them myself according to the original recipe of Grandma with beautiful thick, crispy salt crust on the ground I have not even got them as good as my grandma back then."
