The actual name of the Gasthaus is Metzgereigasthof Rebstock. Attached to the Gasthof is a Metzgerei (butcher shop). That can be attractive to potential customers or guests, as the meat dish one might want to order for dinner inside the Gasthaus will be fresh and more of a variety will often be available. If you are buying meat at the butcher shop to take home, the Gasthaus is right there to stop in for a quick beer or glass of wine or a few minutes' discussion with the regulars at the Stammtisch (locals' reserved table).
The view below is from the outside of the Metzgerei, showing their window decoration and the building across the street mirrored in the glass.
served during that period of November through March. In Baden-Wuerttemberg, Schlachtplatte is a specialty and consists of a plate of Sauerkraut and sausages. Various Gasthauses advertise it with brochures found inside the Gasthaus, on blackboards placed outside the door, on their web site, and often in the Saturday papers. We saw it in a brochure at the Rebstock when we stopped in one afternoon.
Hans says that many Canadians do not like Sauerkraut as they use it directly from the can without adding anything to it. Try Hans' recipe, which follows.
Note: You will have noticed in all of my articles that I capitalize many German words, even when some of those words are common in English (such as Sauerkraut). In German, all nouns are capitalized, so I generally do follow that when using a German word.