Anja's Weinstube - Menu

"We had to do in Homburg; our revised wedding rings should be picked up at the jeweler Eric Farries, who had made them for us well known far beyond the city's borders. We usually associate stays in Homburg with a visit to our favorite Indian; but this time, my heart's favorite was not to move. The last visit there a few weeks ago by her devotion was not in her bones, but she immediately went to the garden and she therefore asked for a little bit of time in Indian food. Who am I to talk to her? Instead, a lunch was held at the restaurant of the Schlosshotel Homburg, which had just been honoured with three other Saarland guest roses from the magazine Der Feinschmecker. On the way to Juwelier is approx. 300m before Anja ́s Weinstube and since the Jeweler had no lunch, my treasure just came when we were at the top of the wine bar: let us eat a free table here; I've been to this wine room twenty or more years ago. There was even a parking lot almost directly at the house; as my wife is not well on foot, I was sent off as a clientele in terms of space exploration. Into the good (Wein Stube and inquired; there was plenty of space, even twenty or more new guests would surely have made Anja a good one. With quality from the Palatinate you not only advertise on the ticket. On the [here link] even a separate department of Palatinate dishes with seven positions can be found. As a native Speyerer Brezelbu, of course, I immediately noticed that the Palatinate plate (saumagen, coarse bratwurst and liver dumplings with Auerkraut and potato powder, which is also offered as a peel trinity, is missing. However, since the individual components required for this are all found as dishes on the map. be sure to negotiate with service and kitchen about making a Palatinate plate. Normally I would have done this with certainty, but then I almost fell off the stool when I found on the map under cold dishes Russian eggs, plentiful f(EUR 9,90). God, the righteous; it is certainly good 40 if not even 50 years ago, that I had last seen or eaten this dish on a menu. That had to come for me; Ade Saumagen, ade coarse bratwurst, ade liver dumplings! I'll get you more often than Russian! The host sprinkles us as an appetizer the beef soup with lobster and vegetable insert for EUR 4.90; we took them. My wife ordered the daily meal of Schnitzel with roast potatoes at the price of EUR 10.80. I took this today as an exotic or absolutely fallen Russian egg richly garnished for EUR 9,90. My wife as FvD drank a fanta (EUR 2.20 ; I was in spite of wine bar with a good selection of Palatinate wines, many of them from the Edesheimer Ordensgut, not after wine, but after a wheat beer. Wheat from Erdinger and Karlsberg were the choice; it was clear that I took the Karlsberg Wheat this for the first time and for the last time. I like to drink the Karlsberg Urpils, but the wheat does not take it up for me personally in terms of barbarity without certain chances of winning with that from Erdinger! The beef soup was the absolute crunch; it was not only made of beef, but it swung besides four or five lobsters also which in it. But my wife was more lucky than me; in her soup cup there were four slices of beef, in my one and a half. She separated in my favor from a good disc. Overall, we agreed not to have eaten such a good beef soup for a long time. My sweetheart was also extremely satisfied with a sweet day dish: well fried and very delicate carvings and roast potatoes, even if they were a bit too bright from my point of view, extremely tasty. This court would order them again at any time. My Russian egg, three half hard-cooked egg halves, each covered with a tranche of salmon, rested in the middle of the plate on an extremely lush sausage salad bed, surrounded by various salads (grinds, celery, herb, beans and whitedergewnochalles lettuce and framed by a chain consisting of half-cooked tomatoes and very hard slices. What I no longer know is whether this Russian is identical to that of the '50s or '60s. I mean to be able to remember that the bed at that time did not consist of sausage, but of heavy-duty meat salad. I don't think of salmon as a covering of the egg halves, but I don't think of sardels placed over the cross on the egg halves and small chops of fish rogs; Should it become quite noble and also to meet the name of the court, Belugakaviar was taken at least in vulnerable families and also in restaurants above the kind-bourgeois level. I do not remember much salad as a framing, but I would like to correct myself : . The ambience resembles an original Pälzer Woischtubb very; for me, however, the butt panes are missing in the windows. Cleanliness is very good; only in the medium wet area should occasionally be a bit more frequent. What's so beautiful: Manch old bushes are scattering a little! Conclusion: A piece of Palz to the Saarland ; Operation well done! If the store was in the town area of Saarbrücken, I would be more often a guest. For me, however, the brown sauce that I had been eating since childhood would be most likely to leave; sorry (former compatriots who do not come out without her)."