the city magazin
hugo
November edition 2008

hugo-TEST: STEIDLEWIRT

Direct hit at the Ölberg

More than once we've heard of the Steidlewirt at the Ölberg in the old town of Ratisbona. As we enter the cosy small inn unfortunately all of the six tables are already occupied. But we are lucky and get invited to join the guests at the long table. Already after a short while we ask ourselves why we did not drop in much earlier - we are feeling so fine from the first moment on in one of the last really traditional inns in Ratisbona. We choose a chicken soup with noodles, meat and vegetables from the menu of the day as a starter and what shall I say: simply a dream - impossible to improve. Along with it a great Lindner beer from Bad Kötzting - Bavaria can be this beautiful...

Also my companion’s herring pot with roasted potatoes and my bear’s garlic and mushroom dumpling with fresh mushrooms and mortadella in Riesling sauce let us inwardly cheer.

For a long time we’ve been looking for such an address in Ratisbona: an extraordinarily tasty, upright cooking with fresh ingredients in a warm and cosy atmosphere and all that at absolutely fair prices.

Now we don’t care anymore: we are here right now and so we also have to try grandma’s cut-up bread roll cake with apple sauce. Suddenly I am hit by the inspiration to found a Steidle-fan club - that overwhelming was this dessert.

Later on we learn from the innkeepers Lisa Weindl and Wolfgang Petzold who successfully run this traditional inn since 1991 that the cooking of the Steidle is not easy to describe. Priority is given of course to the Bavarian cooking, nevertheless their love for Italy and France also becomes evident in the weekly changing menu. This again we have in common. Therefore we’ll be regulars from now on.
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