Trip Planner : Europe / Germany / Baden-Wurttemberg / Schwabisch Hall / Museums / Hohenloher Freilandmuseum
Hohenloher Freilandmuseum, Schwabisch Hall
Categories: History Museums, Museums
Hohenloher Freilandmuseum is located in Schwabisch Hall. To visit Hohenloher Freilandmuseum on your holiday in Schwabisch Hall, and find out what else Schwabisch Hall has to offer, use our Schwabisch Hall itinerary builder.
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Alte Gebäude aus der Region wurden hier hin verlagert. Nicht nur die Gebäude, auch alte Gärten und altes Handwerk werden präsentiertOld buildings from the region have been moved here. Not only the buildings, old gardens and old crafts are presentedshow original
Wir haben heute Wackershofen bei wunderschönem Herbstwetter zum Backofenfest besucht. Es war ordentlich Betrieb, hat sich aber gut über das große Gelände verteilt. Die alten Hohenloher Bauernhäuser si... read more »Today, we visited Wackershofen in a beautiful autumn weather to the oven-proof. It was operating properly, has spread but well over the large area. The old Hohenlohe farmhouses are really great and also the trappings leave no wish unfulfilled for a family outing.show original
Dies ist eine Bewertung des Restaurants Roter Ochsen im Freilichtmuseum Wackershofen. Das Restaurant Roter Ochsen wird seit einiger Zeit als reines Bio-Restaurant betrieben. Es ist ganzjährig geöffnet... read more »This is a review of the restaurant of Red Bull in the open-air Museum of Wackershofen. The Red Ox restaurant is operated for some time as a pure organic restaurant. It is open all year round and can be accessed via a separate intake without paying Museum admission. In the winter months, the entrance however is in the dark, since it lacks a lighting. A big shortcoming. The menu: fantastic, you say now, it shows that a restaurant can be operated with biological products easily and economically competitive. Relatively little dishes, suggesting that most of the dishes are freshly prepared. I was several times eating there, mainly because of the biological raw materials that are used. Looking now at the courts, then striking immediately, that about two-thirds of the dishes are vegetarian. That is a political statement. Good. Our Fleischkonsoum is generally too high. Now, we have a whole series of excellent organic farms in the Hohenlohe region, so it is really a pity to find the typical Hohenlohe (Schlachtplatte with sauerkraut, Spätzle and Saitenwürstle lenses) dishes not on the menu. And where's the buckwheat cakes, Grünkornküchle and the spelt? Boeuf de Hohenlohe? These are absolute "MUSTs" in the Hohenlohe region. Because nota bene: we are in a historic Guest House of the open-air museum. How is the quality of the food? Home-cooked meals. This is perhaps also ok in terms of the audience of the restaurant. Nevertheless, I wish some more refinement and well-tuned taste me. Sausage and potatoes have too much fat; Salad has enough richness and swims in the salad dressing. The cheese Spätzle are Loveless cheese, the cheese to taste strong, etc. You wish some more tact in any court. It must not degenerate into a star kitchen, but if the plate would slightly prettier garnished and some imaginative seasoned, would secure a profit and much would introduce applause to the chef. The service is appropriate for the rustic of location, the boss is competent and robust. A place like looking up to eat and to stay.show original
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