Gasthaus Obermühle - culinary Hessian course in the countryside

"Fer de klaane Hunger", "Was Griines aus em Gadde", rather "Was Defdisches" or "Fer Hinnerher zum Nasche"? A glance at the menu shows: Typical Hessian dishes are served here. But at the Bieberer Gasthaus Obermühle, the well-matured, hearty Handkäs' is not just served in the classic way with "music", but also "Owwermühler style": In a creamy coating of sour cream, with chives and fresh farmhouse bread. With Äbbelwoi from the neighboring Zilch winery, our Hesse starter is perfect. The weather also plays along. On this warm summer evening, the best place to sit is in the courtyard under one of the large parasols in the Bieber meadow valley on the edge of the village. Cyclists park their bikes safely on the parking area within sight and those with children are happy to find a playground at the edge of the beer garden. The children can keep an eye on them as they swing, slide and build sandcastles, while the adults can relax and enjoy Hessian specialties. Here you don't sit on long beer benches, but eat in comfortable armchairs at round, wooden garden tables.

In cold weather or in winter, the Obermühle barn, which was converted in 1999, offers space for 65 guests. The mill has a long history and was mentioned in records of the Cistercian order in Vienna as early as 1280. The mill building burned down during the Thirty Years' War, was rebuilt and still stands today. The Schäfer family, who have been running the Obermühle for three generations, provide freshly tapped Klosterbräu, well-chilled Äbbelwoi and lovingly prepared home cooking.

Here the boss cooks himself - and you can taste it. No ready-made dressing on the salad, no instant sauce for the schnitzel, the dishes are carefully seasoned, the ingredients crisp and fresh. We order "Wutzeschnitzel Wiener Art" and "Biewerer Worschtsalat" - with fried potatoes instead of "Brot un Budder". The waitress nods kindly and makes a note of it. Until the main course arrives, we polish up our Hessian and study the menu. Eager guests can print out a Hessian-German dictionary in advance from the Obermühle website. Who wants to be mistaken for an "Oigeplackte" - a foreigner who has made Offenbach his home? So we shout "Mir verdorschde!" to the young waitress in skinny jeans and chucks and hold up our ribbed beers - and there are already two new shots on the table.

The beer garden is full to the last table, but Hartmut Schäfer has his kitchen under control: those who are hungry don't have to wait too long for their food. Our pork schnitzel is wonderfully juicy on the inside, the breading thin and crispy, the hearty sausage salad nicely seasoned with Zwiwwel and gherkin. The fried potatoes are golden brown, crispy and enhanced with small cubes of bacon. "Eweggbuzze" - eat everything, is the most important word and when the "Quiddung" arrives, we are amazed: The prices are more than fair. We recommend: "Siddsflaasch hawwe" - stay seated until you are thrown out.