Gasthof Rebstock

Gasthof Menu „Rebstock“ Starter Whitefish from Lake Constance with creamed horseradish 7.70 Geräuchertes Felchenfilet auf Preiselbeer-Sahnemeerretich Black Forest ham with horseradish 6.90 Schwarzwälder Schinken auf Sahnemeerrettich 6 snails with toast 7.20 6 Weinbergschnecken mit Toast Soups Schwäbische Flädlesuppe – Sliced pancake soup 5.10 Französische Zwiebelsuppe – French onion soup 6.10 Leberspätzlesuppe – Soup of Swabian noodles with liver 5.10 Maultaschensuppe – Soup of Swabian ravioli 5.40 Gulaschsuppe – Goulash soup 5.40 Bouillon mit Ei – beef broth with egg 4.10 Salads Salad „Lake Constance“ – Salat “Bodensee” 11.70 Salad with fillet of perch, mushrooms, onions and toast Chef’s salad – Salat nach Art des Hauses 10.40 Salad with fried egg, boiled ham, cheese, mushrooms and toast Salad „Balsamico“ 10.40 Salad with turkey strips, mushrooms, herbs, bacon and Croutons Salad „Nordic“ 9.70 Salad with salmon, herringe, egg und toast Salad with Maultaschen (Swabian ravioli) and roasted onions 10.10 Salad Allgäu Style – Salat Allgäuer Art 9.40 Salad with cheese Salad a la Roma 9.40 Salad with tuna Salad Black Forest Style – Salat Schwarzwälder Art 9.40 Salad with ham from the Black Forest Salad with boiled ham – Salat mit gekochtem Schinken 9.40 Salad with egg – Salat mit Ei 8.20 Gasthof Main dishes „Rebstock“ Swabian specialties Swabian Zwiebelrostbraten 16.90 Roast beef with Swabian cheese noodles and potato salad Crusty knuckle of pork – knusprige Schweinehaxe 14.50 with croquettes and salad Swabian Rahmschnitzel 14.60 Escalope with cream sauce, Swabian noodles and salad Schlemmertöpfle 16.60 Pork loins with mushroom cream sauce, roasted onions, vegetables and Swabian cheese noodles Schwabentopf 16.10 Pork loins with mushroom cream sauce and Swabian noodles „Bubaspitzle“ a la bourgeois 11.20 Thick noodles made of potato, flour and eggs with breadcrumb, onions, bacon and salad Swabian cheese noodles – Schwäbische Käsespätzle 11.40 with roasted onions and salad Lentils with wiener sausages and Swabian noodles 13.20 Linsen mit Saiten und Spätzle Our homemade Maultaschen (swabian ravioli) Roasted swabian ravioli – gebratene Maultasche 17.50 with roast beef, roasted onions, Swabian noodles and salad Schwabenteller 12.20 Swabian ravioli with onions, Swabian cheese noodles and potato salad Maultaschen Burger 10.20 Swabian ravioli, roasted onions, lettuce, bacon, cocktail sauce between two buns with potato wedges and salad Rebstock Skewer 17.50 Swabian ravioli, pork loins and bacon with mushroom cream sauce roasted onions, Swabian cheese noodles and salad Spicy Swabian ravioli – Pikante Maultasche 13.40 with Swabian chili-cheese noodles, roasted pepper and salad Breaded Swabian Ravioli – Panierte Maultasche 11.20 with remoulade and salad Gasthof Fish from Lake Constance „Rebstock“ Mixed fish platter – Gemischte Fischplatte 17.90 Fillet of pike-perch, perch and whitefisch with parsley-potatoes and salad Whitefish miller tradition – Felchen Müllerin Art 15.90 boiled with butter with potatoes and mixed salad Salmon fillet – Lachsfilet mit Blattspinat 16.10 with leaf spinach, butter and boiled potatoes Perch fillet – Kretzerfilet mit Blattspinat 15.60 with leaf spinach, butter and boiled potatoes Pike-perch fillet – Zanderfilet mit Tomaten 15.40 with tomatoes, garlic, mushrooms and butter Pike-perch fillet – Zanderfilet in Mandelbutter 15.40 in almond butter with boiled potatoes and salad Perch fillet Constance style – Kretzerfilet Konstanzer Art 15.50 sautéed in butter with onions, mushrooms, boiled potatoes and salad Breaded redfish fillet – paniertes Rotbarschfilet 12.20 with sauce of remoulade, boiled potatoes and salad Matjes housewife tradition – Matjes Hausfrauen Art 10.70 with sauce of remoulade with pickles, apple, onion and boiled potatoes Tagliatelle with pike-perch – Bandnudeln mit Zander 11.70 with sauce of Camembert and fresh mushrooms Tagliatelle with salmon – Bandnudeln mit Lachs 12.70 with cream sauce, broccoli and garlic Beef dishes Fillet steak Madagascar 18.90 in pepper sauce with bacon and French fries and salad Fillet steak with Sauce Bernaise, French fries and salad 18.90 Rump steak 17.30 with creamed horseradish, string beans and French fries Roast beef Strindberg 17.10 With mustard crust, string beans and fried potatoes Roast beef Helder 17.10 with Sauce Bernaise string beans and fried potatoes Gasthof „Rebstock“ Pork dishes Sliced pork „Gourmet“ – Geschnetzeltes “Gourmet” 15.40 with Swabian noodles and salad Spicy Skewer gypsy style – Zigeunerspieß 17.50 with buttered rice and salad Pepper steak – Pfeffersteak 15.90 with pepper sauce, string beans and French fries Roast pork – Schweinebraten 13.70 with gravy, Swabian noodles and vegetables Escalope chasseur – Jägerschnitzel 15.20 with French fries and salad Escalope with sweet pepper – Paprikaschnitzel 15.20 with French fries and salad Breaded Escalope Vienna Style – paniertes Schnitzel 15.20 with French fries and salad Poultry dishes Stripes of turkey „South Sea“ – Geschnetzeltes „Südseetraum“ 14.70 with curry fruits, almond rice and salad Gratinated turkey stripes – Überbackene Putenstreifen 12.20 in cream sauce with broccoli and wide noodles „Cock of the walk“ (take about 20 minutes) – „Hahn im Korb“ . ½ chicken with thick potato crisps 10.10 or with French fries and salad 11.80 or with bread 7.80 Veal dishes Veal escalope – Kalbsrahmschnitzel 16.10 in chanterelle cream sauce with Swabian noodles and salad Wiener Schnitzel 15.80 breaded and fried veal escalope with salad platter Zurich-style veal stew – Zürcher Sahnegeschnetzeltes 15.60 with cream sauce, fried potatoes and salad Gasthof „Rebstock“ Venison from regional forests Ragout of deer – Rehragout 16.60 with fruits, mushrooms, wild cranberries, Swabian noodles and Salad Stripes of deer „ranger style“ – Rehgeschnetzeltes „Waldläufer Art“ 17.10 in gravy of fruits and mushrooms with coquettes and salad „Hubertustopf“ 19.10 fine medallions of venison in mushroom-cream sauce with Swabian noodles, croquettes and salad Goulash of venison – Wildgulasch 11.70 on tagliatelle with wild cranberries and salad Vegetarian alternative Big plate of vegetable – Gemüseplatte 13.70 with fried egg and boiled potatoes Backed Camembert with wild cranberries and toast 9.10 Kaiserschmarrn 10.70 cut-up and sugared pancake with raisins and apple purée Vegetable plate with boiled potatoes – Gemüseteller 8.30 Gasthof For a snack „Rebstock“ Toast Lumberjack toast „à la Edgar“ 6) – Holzfällertoast 14.10 Rump steak on toast with roasted onions, bacon and salad garnish Pork steak toast 6) – Schweinesteaktoast 11.20 Pork steak on toast with ham stripes, mushrooms and cheese Gourmet toast 6) – Schlemmertoast 14.10 Beef sirloin steak on toast with pepper sauce, ham, onions, stripes of bacon and mushrooms Toast Hawaii 6) 9.90 With ham, cheese and pineapple You feel a little hungry… Small escalope with French fries and salad – Kinderschnitzel 8.10 Spaghetti bolognese 8.30 gratinated with tomato sauce, meat loaf, vegetables and salad Roast pork with gravy, Swabian noodles and salad – Schweinebraten 8.90 Curried sausage with French fries – Currywurst 8.30 Boiled ham with fried egg and boiled potatoes – Schinken/Spiegelei 7.70 Strammer MaX 7.30 Fried ham with fried egg and roasted onion Pancakes with apple puree – Pfannkuchen 7.70 Portion of French fries – Teller Pommes 4.50 Portion of Swabian noodles with gravy – Teller Spätzle 4.50 Gasthof „Rebstock“ Ihr Gastgeber in Friedrichshafen Owner: Peter Wieland Admixture Explanation 1) with dyes (also natural dyes, e.g. beta-carotene, riboflavin etc.) 2) with preservatives 3) with sweeteners 4) with phosphate 5) with antioxidants 6) with flavour enhancers 7) blackened (bei E 579, E 585) 8) contains a source of phenylalanine 9) caffeinated 10) containing quinine You can get information about the ingredients of our dishes, which could cause allergies or incompatibilities, from our staff. The prices in the menu are listed in euros and already contain the VAT and the service charge. Subject to change. .

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