Wirtshaus Bayrische Kuchl - Bodenmais

Day 3 of our holiday in the Bavarian Forest is coming to an end. After the hike to the Great Arber we now also have a delicious tasting of the specialties of Hieke in Zwiesel behind us, and also the home stock is secured for the next few years, we should slowly head towards Bodenmais. Already a few days in advance, I had reserved a table for us in the “Bayrian Wirtshaus Kuchl”. Bavarian host house Kuchl Our 4 rädriges companions were able to turn right towards the host house, and so our tired legs had a quite short way. After entering the host house, we were greeted by the boss behind the counter, and an older lady brought us to our table in a cozy corner. However, as our cash had made itself quite rough the last few days, we asked if we could pay with card. Since this was chased by the lady, we were able to rest. A few minutes later the quite lush menu came, and of course the obligatory question about the drinks again. Our choice of beverages was quickly clear, and so it should be two 0.5ér Zwieseler steam beer for 3,70 € each and a Almdudler for 3,20 €. two 0.5ér Zwieseler steam beer for 3,70 € each and a Almdudler for 3,20 € These were also fast at the table. But also here my wonder was quite great, because only a few kilometers next to Zwiesel there was the steam beer in the Kuchl unfortunately also only from the bottle. Our food wishes were also fixed, so we could tell the impatient lady what we wished. Menu As appetizers: · 2x the liver spet soup for each 3,80 € · 1x the liver dumplings soup for 3,80 € And as main dishes we chose: · 1x homemade cheese spetlets with onions and salad plate for 10,80 € · 1x Bavarian liver cheese with fried eggs and roasted potatoes Either there's a big pot in the kitchen, or the ping has helped. In any case, our soups were boiling hot, at least the liver spread soups. The liver dump soup, although made from the same basic broth, was itwarm. The liver spet soup was made from a strong beef broth, reminiscent of the large spice broth bud from the basic taste. Many, perhaps too many liver estimators swam and dived in the terrine. Tastefully, the liver parrots were rather faded here, we are used to other things. A little chives rounded off the appearance. The liver nebula soup was made from the same basic broth/soup, in it a medium-sized liver nebula that seemed to leave somehow. The broth here again very strongly reminds M.... but the liver dumplings seem to be homemade. At least this was tasty and fluffy. We haven't been completely finished with our appetizers, the daughter still had to fight with the hot liver dump soup, already 10 minutes later our main dishes came to the table, although the waitress must have noticed that we still have access to the appetizers, as in the meantime they had picked up and cleared the two neighboring tables. At our incomprehensible view, she asked if she should take the main foods back there. And then? They are placed in the ping in 5 minutes or brought back to our table so cold. We're fooling and helped daughters with their soup. So now we could go to our main foods. Already the first glances and the “high chew” from our big ones told us that the homemade cheese parrots were nothing at all. The cheese parrots themselves quite fat, taste equal to zero, and passed by the cheese far. For this abundant onion (we don't have to hang on cheeses) and chives. The late zle itself rather pappy instead of bite-proof. Here clearly the cheese and especially a longer time in the pan missed. The salad plate kept quite simple. Overripe cucumbers, carrots, salads and some oil-ice-dressing over it - this season is fresh yet another. Cheese parrots with onions and salad plate homemade cheese parrots with onions and salad plate But also the Bavarian liver cheese with eggs and roast potatoes was not much better. The roast potatoes do not deserve this name at all, and you should be ashamed to call it this. Speck or onion were incorrect, crispy fried also looks different. But, and I've known my wife for 30 years, she had to choke the roast potatoes. This was perhaps once a decade for the last 30 years. She eats very low salt, and here she goes to the salt shaker. These "brat potatoes" were probably only briefly swung into a pan. The liver cheese also awakened memories, at lunch on the “Eisensteiner Hütt ́n”. This liver cheese was of shape, consistency and taste equal to that at noon. So for us clearly Convienceware. The proof was the belly of my wife. Whether their allergies to almost all E ́s in the food, these are huge. Only her pupils brought rest. Fortunately, we hadn't had that for the last two days, there was still “homemade”. Even the mirror egg could not really call itself that. Fried in a förmchen, even without salt, was no longer much to see from the egg yolk. The pale cucumber, the small tomato and the salad leaf did not even judge the whole thing. Bayrischer Leberkäse mit Spiegelei und Bratkartoffeln I was looking forward to my hut. Bread potatoes with onions, fried dumplings, fresh herbs, pork roasts and fried eggs in a large pan looked great at first glance. A small salad set. Here for our astonishment the roast potatoes were also recognizable as such. Rich bacon, onion and crispy roasted. That's it. However, there were no spices here too, so I also took salt and pepper shakers. Then there are plenty of fried dumplings and plenty of small cut and dry roasted pork. To do that, a mirror that doesn't deserve its name. The egg yolk disappeared in protein and fried for so long that this was only dry and solid. Salt of course again misdisplay. A salad set on the plate. Here the pale, overripe cucumbers came well to fruition. With scarf, they probably wouldn't have been recognized as a cucumber. hut toasted, roasted onions, fresh herbs, pork roasted pork and fried eggs with a salad set So now that we had our main foods rather than bad behind us, ladies wanted a dessert. Why, anyway, here I would not have ordered more after the shine. But that's how the waitress was asked for the card again. Since the desserts did not fit so well, it was only once again a barknödel with vanilla sauce for 5.40 €. Even the energized and asking views of the waitress did not understand that we wished three only one dessert. And since I'm not a sweetheart, I don't care anyway. Now the barn dumpling lasted as long as our main foods, and at the end was nothing other than any normal barn dumplings from the supermarket. So I didn't understand. But the sweet treats were good. Germknödel with vanilla sauce Now I was allowed to ask for the bill, after the good lady finally came to our table again after several winches. When the bill came, I said that I would like to pay with card. Her eye roles and the grim face expression brought me to the clarity that the passage to the barely 5 m away is clearly too much. To the ambience: the Kuchl is a rather modern host house. On rustic benches you sit back on your back with your neighbor. The beer garden is located directly on the house, but also directly on the street. After 3 G no one asked, only our contact details had to be immortalized on a note. Our conclusion: a badly leached hostess and a cook that has laid the salt shaker. In a tourist resort like ground maize this may go, there are Gastros up there. The Google reviews were mixed, we were brave. As our daughter said: for the last night we never had the worst restaurant. Full work done Papa. We left 61 Euronen in the Kuchl in Bodenmais.