Die Butterhanne - Goslar

During our Bimmelbahn ride through the old town of Goslar, we also talked about a speciality of Goslar, the Gosebier, who has his name after the Flüsschen Gose, which is actually called breeding. And I wanted to try this beer specialty. And this goes in the “Butterhanne”. Our second dinner in Goslar should take place here in the almost 500 years old former felt hat-making house, right in the centre of the market church with a large outdoor terrace, for which it is already too cool in the evening. The spokesman in the Bimmelbahn had already enlightened us about one of the local Goslar landmarks, namely the “Butterhanne” after which the restaurant has its name. On the outer shield you can see the butterhanne with butter barrel and raised skirt well. The spokesman explained with the following saying to the historical figure of the butterhanne, which is also found in the menu of the host house, why the Harz cheese so “stinct”: The left hand on the butter barrel, the right on the buttocks, is made here in the Harzerland the good Harz cheese. No butter is used in the production of resin cheese, but is a product of sour milk. In the early evening at sunshine we entered the restaurant and were welcomed very friendly. My first thought was: Oh, my God, this is dark here! In fact, all the lamps burned, because only the front has windows and the premises draw far to the rear. The dark impression is also supported by the many dark wood on ceilings and walls and the tables, chairs and benches. However, the whole is a little loosened by the cheeky spells to and about the butterhanne and nice paintings on the wood-free parts of the walls. We can sit in the front, slightly brighter area. Everything is a little tight, not necessarily for feeling well. The menu is quickly ready and on my question, what is special about the Gosebier, the service lady could answer me competently: the Gose Gold in light or dark is brewed here in the house and is like the Kölsch a separate beer type, a natural, natural, mountainous wheat beer, which, in addition to the usual ingredients, also contains salt and coriander. The alcohol content is about 4.8% vol. And because the gose is not pasteurized and unfiltered, I can do incredibly much for my vitamin balance, because it is rich in vitamins (B1, B2, B6, B12, minerals and trace elements. That is, of course, the decisive argument! And so I order the dark gose (0,3 for 2,40 € and my girlfriend as always mineral water (0,2 for 1,90 €). The menu offers breakfast from 2,50 € incl. Coffee rich, homemade cakes and cakes, good-bourgeois cuisine, Harz wild specialities, foods around the beer and steaks from the grill as well as seasonal, that is, currently asparagus. And I was looking for steak, more precise pepper steak, according to the map “Rumpsteak (180 g fresh weight of pepper cream sauce with green peppercorns, with bacon beans and fries” (17,90 € and my girlfriend was again after a long time after “Cordon Bleu with mixed vegetables and French fries” for 11,50 €. My well-cooled dark gosebier has a very beautiful red-brown shade, which it receives through a third special malt, and tastes lightly smokey-malzig, is really nicely spicy and tastes very good! Our two dishes don't let us wait long. The Cordon Bleu has a crusty panade, is quite dark and decorated with a lemon slice. My friend's face shows dissatisfaction after the first bites. The meat is dry and tough, weakly seasoned and the cheese and cooking ham tasteless. The vegetables that look like TK also lack spices. But the fries are fine. But she does not want to complain, because then it must be waiting for replacement. Head shakes on my side. My pepper steak (Rumpsteak is not medium rare as ordered, but anyway medium, with enough roasted aromas I still have to season a bit. The quality of the meat is okay. For me, there is clearly too little green pepper in the sauce. The bacon beans are, unfortunately, only lukewarm, even they carry more spice. When cleaning up, the service lady asks if everything was right. My friend tells her the meat was tough. Your reaction: You want to pass it to the kitchen. Nothing more. For this, my invoice will show €12.90 instead of €17.90 for the pepper steak, because Wednesday is Steak day and since the ticket for the Bimmelbahn included a voucher of €1 for consumption in the butterhanne, I finally paid €11.90. That's all it was worth! But it is definitely worth it (at least for Bietrinker, to taste and enjoy the gosebier!

During our Bimmelbahn through the old town of Goslar we also talked about a speciality of Goslar, the Gosebier, who has his name after the Flüsschen Gose, which is actually called a breeding. And I wanted to try this beer speciality. And this goes in the “Butterhanne”. Our second dinner in Goslar should take place here in the almost 500 years old former Filzhut house, right in the center of the market church with a large outdoor terrace, for which it is already too cool in the evening. The spokesman of the Bimmelbahn had already informed us about one of the local Goslar landmarks, namely the “Butterhanne” after which the restaurant has its name. On the outer shield you can see the butter hen well with butter barrels and raised skirt. The spokesman explained in the following words the historical figure of the butter hen, which is also found in the menu of the host house, why the resin cheese so “shrinks”: The left hand on the butter barrel, the right on the buttocks, is made here in the Harzerland a good resin cheese. In the production of resin cheese, no butter is used, but is a product of acidic milk. In the early evening at sunshine we entered the restaurant and were welcomed very friendly. My first thought was: Oh, my God, this is dark here! In fact, all lamps burned because only the front has windows and the premises draw far to the back. The dark impression is also supported by the many dark wood on ceilings and walls and tables, chairs and benches. The whole thing is, however, solved by the freky sayings to and over the butterhanne and beautiful paintings on the wood-free parts of the walls. We can sit in the front, slightly brighter area. Everything is a little tight, not necessarily for feeling well. The menu is fast ready and on my question, which is especially at the gosebier, the servicewoman could answer me competently: The gose gold in light or dark is brewed here in the house and is a separate beer type, a natural, natural, mountainous wheat beer, which, in addition to the usual ingredients, also contains salt and coriander. The alcohol content is about 4.8% vol. And because the gose is not pasteurized and unfiltered, I can do incredibly much for my vitamin balance because it is rich in vitamins (B1, B2, B6, B12, minerals and trace elements. That is, of course, the decisive argument! And so I order the dark gose (0,3 for 2,40 € and my girlfriend as always mineral water (0,2 for 1,90 €). The menu offers breakfast from 2,50 € incl. Coffee rich, homemade cakes and cakes, good-bourgeois cuisine, resin wild specialities, foods around the beer and steaks from the grill as well as seasonal, so currently as asparagus. And I was looking for steak, precise pepper steak, after the map “Rumpsteak (180 g fresh weight of pepper cream sauce with green pepper baskets, with bacon beans and pommes” (17,90 €) and my girlfriend was after a long time for “Cordon Bleu with mixed vegetables and French pommes” for 11,50 €. My well-cooled dark gosebier has a very beautiful red-brown shade, which he receives through a third special malt, and tastes slightly smokey-malzig, is really nice spicy and tastes very good! Our two dishes don't let us wait long. The Cordon Bleu has a crusty panade, is quite dark fried and decorated with a lemon slice. The face of my friend shows dissatisfaction after the first bites. The meat is dry and hard, weakly seasoned and the cheese and cooking ham tasteless. The vegetables that look like TK also lack spices. But the fries are fine. But she doesn't want to complain, because then it has to wait so long for replacement. Head shakes on my side. My paprika steak (Rumpsteak is not medium rare, as ordered, but nevertheless medium, with enough roasted flavors I still have to season some more. The quality of the meat is okay. For me there is much too little green pepper in the sauce. The bacon beans are unfortunately only lukewarm, even they carry more spices. During cleaning, the servicewoman asks if everything was right. My friend tells you the meat is hard. Your reaction: She wants to pass it into the kitchen. Nothing more. For this, my bill will show €12.90 instead of €17.90 for pepper steak, because Wednesday is Steak day and since the ticket for the Bimmelbahn contains a voucher of €1 for consumption in butterhanne, I finally paid €11.90. It was worth it! But it is definitely worth it (at least for Bietrinker, to taste and enjoy the Gosebier!