Schnitzelbank - Menu

"I like Heidelberg. However, I know many Heidelbergers who are envious in Mannheim. I also know some Mannheimers who are envious in Heidelberg. There is no Schnitzelbank in Mannheim and no Collini Center in Heidelberg. Since the beginning of this year, I have been back with my old employer. I feel comfortable and want to work up to my retirement age. That means for me and my better half that we don't have so much time to go for food under the week, so my reports have been a little bit more spicy in recent weeks. Yes, and since the beginning of the year I am proud owner of a job ticket again, i.e. that under the week from 7 p.m. and on weekends throughout the Rhine Neckar association I can use free of charge (up to 4 people in the whole area RB trains, S trains, trams and express trains. So on this Saturday, the S to Heidelberg. One day before, I reserved a table at the Heidelberger Schnitzelbank. We were offered a "timeslot" of 90 minutes from 13:30 to 15:00. The reservation has already been positively cancelled by the crowd. A few hours later, we get off at Bismarckplatz and run towards the pedestrian zone. Somewhere I read that Heidelberg should have the largest pedestrian zone in Europe. There are also the many branches. Every visit we find new shops, shops and bars. That's something. We visit some herbal shops, Madame buys some accessories for your cakes, we run towards Schnitzelbank. ****, 1:00. So another little round down to the Neckar. Ah, above the philosopher's path, you can see some walkers from below. I want to get up there sometime. Not today, we're hungry. In the Schnitzelbank there should be the best “hand made Schnitzel” in Heidelberg. Says >google < (with a thirsty rating of 4,7 , says >tripadvisor < (point 1 and two “new” colleagues of mine, both living in Heidelberg. So 500 meters high to the bridge, then back right in and down the pedestrian zone. If that's not a basis? We're back in front of the guest room. Five minutes after 13:00. We had worked on the clock for a long time before the round trip. We're kicking in the door and we're baff first. Very narrow and original. There are some stone stairs up, then another glass door in. Dark it is here, we meet the scent of fried butter and unusual spices. In the guest room, a feeling that is confined to all. There are 4-6 large tables on about 25 square meters. They are separated in themselves and separately with films and plexiglas. We also see an electronic air exchanger. There is also an outdoor area and 2 open windows for continuous air exchange (in February A “Herzlich Welcome” comes from a waiter with blond hair. It is scaryly sympathetic, you can see through the mouth-nut cover that it radiates over the whole face. “You have reserved and have brought great hunger? Then since you were right here.” We'll get the place. With a little effort, I lift my legs under a wooden block. In the end, I sat comfortably, also because of the fresh air train and the original wine-tube atmosphere. We will receive the menus, as well as the reference to the daily dish “Purch carving” with cauliflower and late zle. The menu reads great. A handy carving. Hunter's carving (natur with mushroom cream sauce and late zle, garlic scavenger (you have a day later on what of with roast potatoes, cream carving natural or panned. There is also a turkey carving as well as the classic here, the carving with the homemade “crunchy” panade and lemon. In addition to the carving dishes, some wine bars are offered classics. Saumagen mit Sauerkraut, Winzerteller (Bratwurst, Saumagen, Leberknödel , acid lungs and glacial bone in Aspik. Even though Simba would have decided for the lungs and Marc074 for the wine plate, I took the carving with garlic. “Knoblauch fried in herbal butter” I could not imagine anything. My better half took the crispy carving with creamy mushroom sauce and late zle. Both dishes had a salad with them. To drink there was a “freshly tapped” (O Ton Kellner 0,33 Tannenzäpfle yeast wheat fresh from the bottle. Spicy and with nice turbidity. My wife took a Cola Light, which was also very well tempered and fresh. As a second drink, I took a 0.5 Schoppen Weissherbst “sieß-sauer”, the waiter asked 2x. “with sweet and sour whistle?” the salads are served. Supplemental salad These were very “special”. Especially the red cabbage salad. I asked, “made with cinnamon” the short answer. Ah ha, never had that before. I used to make red cabbage salad with dark chocolate, but with cinnamon it was the first time (but not the last time was great. There were bean salads like at the time of the Grandma, green leaf salad and some raw food salads. Then the carving came with the mushroom cream sauce, on request panned (in the menu without panade champignons carving with late zle I got my crunchy carving with separate garlic sauce. I thought it was a nice garlic sauce for tuning. It wasn't. It was, as in the map, fried a toe of garlic in herbal butter. It was nicely juicy, but there were also small green (Cakli? pieces in it. If I am no longer ordering, it was worth a nice experience (also one more day after that the pork carvings were great even if they did not come to the reference pork carvings from the Mannheimer Morgenröte ran. These were super-kloped, the meat murf, well seasoned. The panade is crispy. The roast potatoes from Pellkartoffeln, here I lacked some salt and muscat. But that's mocking at a high level. Full score for the Champignon Schnitzel dish. The self-made late lice pulled again beautifully through butter, melted, my better half repeatedly meant “a dream”. Sauce super, which was also extra great and my two grandmas couldn't better: The black-rooted carrot vegetables. Fantastic!! Conclusion: Again and again, guests who had to be comforted came because they had no place. Again and again, inquiries came in by phone. The place is bruising. There's nothing here without reservation. The next time we'll come back here. Full recommendation!"