Alte Post - Nagold

Not recommendable Food: 2 Service: 1 Atmosphere: 3

The food was actually good and plentiful, rather too much (there was no small portion) but not seasoned enough. Service: Dine in Meal type: Lunch Food: 3 Service: 5 Atmosphere: 4

Delicious! Worth a visit. Food: 5 Service: 5 Atmosphere: 5

Who walks through the city centre of Nagold is guaranteed to come past this much more beautiful and photographed jewel. The impressive, impressively renovated “Old Post” factory building is located directly on the marketplace and can look back on a long history. Built in 1697 as an inn, a postal station on the route Stuttgart-Freudenstadt resided here from 1807. Nowadays you can park your car in one of the inner-city car parks, with the so-called cultural railway (which runs between Pforzheim and Horb one of the local stops or arrive by bus. The central bus station is just a few steps away. In its alternating history, the inn has also experienced several changes in the restaurant this century: change of owners and tenants, renovations, renovations and modernizations. Despite several approaches, I have never managed to return here in the past decade, although the place was far above my gastronomic priority list. Under the current Aegean, the place is likely to stand since 2019. And then you'll soon be using unholy times. It's nice that a meeting of former colleagues leads me to this wonderful restaurant. In the weekend you can also enjoy a continuous opening without a break in the afternoon. Kutscherstuben are on the ground floor, even if an old Wirtshausschild announces: “Restaurant 1st floor”. When you enter, you will be welcomed very kindly (from the patron? , almost friendly, so that the short view of the vaccination certificate is almost casual. On Saturday afternoon shortly after 12 a.m. you have free space in the Kutscherstuben. In this main guest room there are eight tables of different sizes – from the clean two table to the long table for large families and friends. The interior designer has succeeded in a harmonious melange of old and high-quality, modern elements: above a rustic wooden floor you will find gentle oak optics, gray curtains, modern lights and timeless classic seating furniture, which surely originate from the local furniture manufacturer Rolf Benz. The attentive, caring service lady with the menus at the table appears very quickly. If you were able to marvel at the top three wine hall at the entrance area and now the wine map will be taken into consideration, you will be most regrettable to register the fact of not traveling with the postal carriage. I discover several favorites: a Barbera d ́Alba from Piedmont (31,50 Euro for bottle , a bad Spätburgunder by Martin Waßmer (38,50 Euro , a Carnuntum Zweigelt (24,50 Euro). For dinner, I choose the beetles with supplement salad for 11.50 euros. Colleagues take large salads with roasted muzzles (11.50 Euros or an impressively lush swabbell with pork medallions, muzzles and late zle (19.50 Euros). In the kitchen you seem to act fixed and concentrated, because the finished dishes land very quickly at the table. And taste excellent. My filigree side salad is crunchy over a bed of almost perfect potato salad and fine carrots. The beetles pull powerful threads and taste very much thanks to mountain cheese and much spicy onions. The portion is almost impossible to wupp. Also the deftly roasted muzzles and the picture-book-ready generous swab pens seem to mouth. To the left I catch a quick look at a wonderful dessert, could have been the ice chocolate with Baileys and cream (5.80 euros). The lady is definitely more than delightful. At the final passage to the toilet (very well maintained! I still discover a quiet, currently unused space with very beautiful, artistically designed milk glass panes. The front room with bar and small side table also looks very inviting. All in all, the visit is perfect: central location, well maintained ambience, courtesy and extremely friendly service, moderate prices and tasty Swabian dishes of best quality. You would prefer to place your head on a (unfortunately available guest bed). The next time, I'll definitely come with the postal carriage. Or at least with the cultural path.

After a short guest performance of half a year, Martin Göschel and Sarah Hillebrenner Nagold returned. Among other things, the financial yield also contributed to the amount of efforts that the kitchen has to be operated in the skin and is not in relation to its high personal use. During my visit to May 2016, the gourmet restaurant was still undisturbed. A few months later it got the coveted Michelin star. The new hosts: Stefan Beiter and Marina Hentsch. I parked in the recommended parking lot and from there are just a few steps to the Altstdt. Then we climb up the stairs in the more than 300-year-old walls and we are warmly welcomed there. There are jackets today, because at least 30 degrees in the shade, do not take off and so we are brought to our places. Rooms with dark wood, old parquet flooring, ceiling painting and stylish covered table are very pleasant. Not only that Marina Hentsch later manages the service, it is also a charming and very warm hostess. It is supported by a very pleasant and maintain female service. Our drink consumption ranged from 0.75 l pond paster (5 euros) via non-alcoholic post cocktail (5.50 euros), maracujaschorle (2.80 euros), Grauburgunder, Sekt (6.30 euros), Rieslingsekt (5.30 euros) to champagne (12.50 euros). Here too, as usual, various cut-out breads with different spreads come. The kitchen was greeted with a four-part variation. Originally I found the halved and then hollow lime bowl filled with a ball of delicious ice cream. Just as original and very successful was the tuna store on the crab chip. Even my photos don't help me. The menu we agreed should be for all of us. With the exception of prickberries, we have all hired for ethical reasons. This is the only way to put a sign against these ineffective animal tortures. Zander Finest Kalb Essig Pigeon Gurke Aubergine Lamb Artichoke Goat Cheese Capernjus Banane Whisky Popcorn My favourite was the first course with Zander and Kalb, with its combination and a hint of vinegar a wonderful harmonious creation. I like it very much when I get something like this in a deep plate, because then there is usually room for a fine soup. Very successful and well tasted I also have the baptism. With a cam of spiced artichoke, which sits on a cucumber mirror, the feather cattle got a suitable companion. We also found the dessert with a very fine caper sock, a goat cheese and the small cut artichoke bottle. Only the diversity and thus the effort that has been made to bring such an art work to the plate is commendable. Banana ice cream hit whisky foam and popcorn a nice finish of the menu. At the right end of a good meal we still have espresso or coffee. There were also cubes of Turkish honey, Browny, Cassis and apricot angels. Who is on the way to the toilet can catch a view through the glass pane into the kitchen. Because of the football match that took place at the time, the streets were so empty. Also in the restaurant with two other ladies we were the only guests. It is nice if the premises are occupied with more than one handful of guests. I wish the two. Because the Michelin star is absolutely justified. For this evening I paid 400 euros and every cent was well done.