If you’re looking for a great place to eat in Swabia, then look no further. If you’re looking for great friendly service, then you definitely need to look no further. We were made to feel so welcome I almost didn’t leave (they do however prefer that you leave at some point…)

I couldn’t make up my mind what I wanted to eat as it all sounded so good, and starting at the top and working your way down is considered gluttonous in some cultures… The (absolutely) delightful owners said I should stick to my first choice and it was SO the right choice. It was AMAZINGLY good.

I had: Chicken breast stuffed with Manouri cheese, paprika and pepperoni, served with “wild” potatoes and a mixed salad (see the end of the post for an explanation about what Manouri is.)

The chicken breast was tender, the stuffing tasty and melted in your mouth, the tomato paprika sauce was delicious and rounded off the dish. The pepperoni was mild so as not to overpower the mild cheese. Einfach super. Simply delicious. And the potatoes. The potatoes. They were to die for.

The “wild” potatoes are baked with olive oil, salt and rosemary and are a dream come true. I could have had a couple of hundred more, but that might be considered gluttonous in some cultures…

Everybody’s food was equally good. My husband and Anja had the Souvlaki – beautifully spiced pork fillet kebabs, again meltingly tender, and served with chips or rice.

Herbert had the El Greco platter (one of my other choices out of sheer greed 'cos it had soooo much on it!) and it too was super. El-Greco Platter: turkey kebab, chicken breast, pork fillet souvlaki and lamb, served with tzaziki, rice and a mixed salad. You can chop and change the chips, “wild” potatoes and rice (Take the wild potatoes!).

The staff were all super, the waitresses and the owners. The wife has a great sense of humour and a big heart and we had a lot of laughs. You are made to feel welcome and the entire experience was a good one. SO if you happen to wondering around the town of Forchtenburg, go to El Greco and feel at home.

The address:
Familie Miltsios
Öhringerstr. 35
74670 Forchtenberg.
Tel: 07947 2202

PS: I googled Manouri cheese and wiki says (what did we do before wiki? I don’t dare contemplate the thought of it):

Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake.
Manouri was featured in the Washington Post: "Manouri’s light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt’s (or feta’s) acidity. Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture.