"It's long since we were here. Those who come here for dinner are here because there is still a regional cuisine. The restaurant has existed for more than 100 years, the current owner has been operating the Wagner on the mower for about 20 years. He seems to have success, although in the vicinity of about 300 meters Vapiano, L' Osteria, Bar Celona, Yukisaki (is not indecent), Hans is in luck and more various system gastronomics. The Wagner am Mäuerchen is a host house, as you can find it more in southern Germany. This is where the boss reigns. Here, an individual determines the kitchen, the service, the map and if it must also be short-term change. Here it is operated flexibly, here no system gastronomy center determines how much grams exactly the served portions must consist. We write Saturday 07.12.2019 Advent and pre-Christmas. In Wuppertal there are thirsty 13 degrees, the sun shines something, even 5 degrees more and you could sit outside. The followers of Greta Thunberg are wearing their posters from cardboard through the city in the city centre and remember the climate change and warming. I just find a December with 12 degrees pleasant. In the 17th state of Mallorca, however, there are storms. Hasimausi had asked me to go shopping. In this case, I would like to put the word in motion. An Advent Saturday in the city means for me: Christmas market, Full Streets, Full Shops. Add to this a fragrance mix consisting of baked fish, anis candies, bratwurst, poffertjes and mulled wine odours. The whole musically subdued by Eastern European Combos, which already have a visit to the HNO doctor. And if at Peek Cloppenburg Hasimausi I felt the 8th current Sweet Shirt would like to sell and worry about my summer wardrobe, I am physically and psychologically just before collapsing. What remains is the longing for a gastronomic operation. Sitting, drinking, eating, telling wonderful. To my astonishment, with my suggestion (it was already the desperate request of a thirsty) I landed a point landing with my dear lady. When I then proposed the Wagner at the Mäuerchen (Fußweg von P C, 4 minutes) Hasimausi looked at me astonishingly. Your defense argument: Should I eat ice cream with sour wort there? I slapped as a prejudice. Since the various system gastronomics (e.g. Vapiano with Self Service Spurt) or pizza masses food at L 'Osteria are now really no alternative and until the attractive Primavera restaurant are still 10 minutes walk, my lady unwillingly agreed. In the late afternoon we entered a traditional restaurant, as you hardly find it here. The pictures [here link] make it very beautiful. Just 2 tables were free, the friendly service left us the selection, the table in the corner we found original cozy. The maps were brought around (named food gallery) and the question of drinks was followed at the same time. The beer selection is already surprising. Veltins Pils as an industry beer, but just like the original Uerige Alt from the Düsseldorfer Hausbrauerei, Zunft Kölsch and Bergisches Landbier. And the gag as aperitif were, in addition to a dry sherry and a pumpkin Secco, also Pils and Kölsch in 0.1 ltr. They've got glasses. Bavaria would get a lachanic fall. We found it creatively funny. Hasimausi did not find my suggestion funny, which I now wanted to order 3 Kölsch a 0.1 ltr. She thought I didn't understand this aperitif gag. Women sometimes sit 2 meters away from humor. To the map. It was a mix of, in some cases, enormously rustic dishes, such as Bergische Tapas, consisting of land blood sausage and meat rind, pancakes with belly peck cubes, beef, slaughtering plate, among others with belly peck, fried blood sausage and, of course, also the legendary glacial bone, praised here with 1,100 grams. I felt staggered in the Middle Ages. These dishes were probably intended for carpenters at that time. Who is blazing about our young generation today, because they eat too much fat with burgers, chips, pommes and cola, is allowed to ask what was so consumed at that time? A 1,100 gram of glacial bone was certainly not an invention of weight watchers, even if 50% of them are bones. Another look into the map showed that the kitchen is also capable of other dishes. So in no way just a kitchen for coaches and hoofsmiths and (again a prejudice) for masons, roofers, scaffolders. Various egg dishes are offered under the moth and stirred. Salads, different from the sauce, but also grilled from the pasture bark. For figure and calories conscious ladies, the boss also throws an outer steak on the grill. And especially for fans of classic conservative cuisine the Toast Hawaii. Vegans and vegetarians will probably have to enjoy drinks here. That's just how the pasture bark feeds the whole green stuff away. Almost 17:00 we decided not to have a City Shopping Snack, but an early dinner. Our choice: For my dear lady a 1/2 dozen vineyard snails (7, Euro) and the steak (22, Euro) from the bouquet. For the Lord the Shrimps (10, Euro) and the Rumpsteak (22, Euro) from Black Angus Rind. The operation did not oversaw the empty glasses and served further fresh crumb for me. And for my lady old from the house of Uerige. As far as the ambience is concerned, I felt transferred to a time when there were carriages and the term about the rapper was justified by the fact that on the other hand the rapper was at that time the cemetery. Everything here was authentic and not artificially created. A view towards the other guests does not go beyond a certain guest structure. Even relatively young couples, just like Best Ager and Silver Surfer Shopper. Also the clientele of P C, Gerry Weber, Hallhuber, by C A and Deichmann. Just the whole consumer mix that moves in the city on Saturdays. However, there are also people who prefer a still handcrafted food such as Convenience PP (abbreviation for Pasta Pampe). The always attentive service served the appetizers. Both a very pleasing look. That made appetite. My bowl was filled with delicious shrimps. The cook was not economical with the chili oil, yet the garlic chili aroma did not exude the taste of the small seafood. Ciabatta serves to complete the attractive appetizer. For 10, Euro a class performance. Hasimausi also praised her six snails from the vineyard. The herbal butter. Her appetizer was also served with Ciabatta bread. My lady was happy to thank heaven. If she was still cynical about an hour ago, she would have to eat glacial bone (bow). Hasimausi tasted her old man of the past, my Zunft Kölsch anyway. To the main courts. For Hasimausi the steak from the ostrich with a whistling. Salad and roast potatoes. The steak had estimated good 200 grams, Hasimausi did not find it well, but was full of praise for everything that was on the plate. She praised the plumbing Sößchen just like the fresh salad. Only the roast potatoes were too much for her. And my steak ? Good 200 grams, noticeable roasted aromas, on the point medium well fried, excellent meat quality. I wouldn't have expected this. Bratkartoffeln tasted as it was decades ago at Omma. Bratkartoffeln apparently still freshly prepared by the cook and not from the 30 liters. Plastic bag of gastro service. I left the mighty salad plate to 50% of my lady. You don't have to overdo the green feed. The plucky little lady so praised was also served to my steak, for me i.O. Where I liked to be the specialist in the segments vegetables, green food and other fields. Almost at the end of the meal the sympathetic host/inhaber/kitchen appeared at the table and asked for satisfaction. We had nothing to criticize in the approach, on the contrary. We were full of praise about this really good, handcrafted kitchen performance. Dessert? I almost always refuse sweet dessert and prefer a cheese plate. Unfortunately, unfortunately, here not on the map. Still, I've had something different, lovely. Warm apple strudel with vanilla ice cream and cream. It was as delicious as that sounded. The Hasimausi abandoned it was clear. keyword: calories. As usual, she reduced to an espresso. I could convince them of a raspberry spirit, I convinced myself. Conclusion: The food was good, better than I expected in this inn. The same applies to the service. Always a look at the table of the guest, flash and friendly. Well, then the ambience would be. So much real rusticity is not often found in the Rhineland. For our taste too much rusticity. Nevertheless, the gastronomic should not change it. The food offered in parts on the map matches this rusticity. And vice versa the ambience to eat. This is a very big piece as before and authentically pure! Note: I write these lines on 28.04.2020, that is just about 5 months after visiting this gastronomy. So in the middle of the Corona crisis. At the beginning of this review, I have tasted, tasted and indulgent over full roads and full shops on Saturday afternoon in downtown. And today? How much have I wished for in the last few weeks full cities with full shops and busy streets. But this **** virus has taken us a considerable part of our joy of life. Restaurants have been closed for about 6 weeks. Last weeks we had beer garden weather in April. They're waiting for friends, eating, drinking. Nothing is possible. Friends I need to communicate digitally praise the tranquility at home on the terrace and in the garden. It's okay, but how many months should I still sit on the terrace and enjoy a rest that I really don't want to enjoy. Travel planning 2020 ? Where, on the terrace or with oral protection, run around on any beach? You make people sick and send the economy to ruins worldwide. Dear greeting to all GG friends and stay healthy!!!!"
