"After two gastronomic flops and a positive experience in Bad Camberg, I was curious how the result would fail this time, my heart instance had invited to an Italian Ristorante. The La Vita does not want to be an ordinary pizzeria, but Ristorante and has implemented this in his interior for my term very tasteful. Unfortunately, the guest room was photographed, but on the homepage of the restaurant you can get an impression of the ambience in the gallery. Anyway, I call it successful. Worthy, who as a gastronomy has higher demands to offer the guest something special in terms of food, quality and ambience. Accordingly, the measuring rod will also be somewhat higher during the evaluation. We were probably greeted by the head of the house that led us to our reserved table. At noon the dining room was already well filled to 75%, not some of them were already before them. All the free tables were already covered. Unfortunately there were only paper napkins, here the fabric variant would have made more clear. A young servant brought the menus to the table after we had taken place. The drinks we ordered are the car driver as always the alk-free wheat from the Paulaner brewery, 0.5l to 3.80 and Mylady a Coke, 0.4l to 4. After a short waiting period on the table, the drinks were well tempered, shortly afterwards the greeting was served from the kitchen: a few slices of Italian white bread, herbal glass and a few inlaid olives. The Quark: Tastefully solid midfield, was fine, but the last peep somehow missed. The bread was tasteless, the inlaid olives were delicious. The menu includes cold and hot appetizers, pasta dishes, pork dishes, beef, veal, lamb, poultry and fish specialities, pizzas and desserts. In the cold season I am soup fetishist, and at a Zuppa di Pesce (fish soup) at 7.50 as an appetizer I could not say no. In the main course I chose Fatucini with chicken strips, pine kernels, cherry tomatoes and pesto cream sauce on 12.50. Madame chose lamb fillet with tomatoes basil garlic sauce, potato gratin and fresh vegetables of the season 23.50. The soup was served after a pleasant waiting period with the hint of caution, very hot!, about which I was very grateful but also slightly annoyed because it took only five minutes until I could eat it. She then tasted so delicious, tasty, as inserts of white fish, salmon, shrimps, mussels and a baby Octopus were. A successful start! While I still enjoyed the soup, the side table was served by Chef Steak. My heartmate saw carrot vegetables on the plate, and immediately the alarm bells began. Because all meat dishes were served according to the map with potato gratin and vegetables of the season, so also their lamb fillet. However, as she has carrots in all variations in the reha clinic, she wanted to do without them. In short, the boss was heralded and with reference to an allergy the supplement to lamb without carrots was desired, like other vegetables, just no carrots. The wish was not recognized with a nodding problem and tasted with a smiling hat? The following period from 40 minutes to the main dish was definitely too long, even if the shop was well visited, it was not ordered by the guests at the same time. Finally we had the dishes before us, it smelled wonderful and both saw very appetite. My treasure was handed over to the celery of Scheibchen instead of carrots, so that it corresponded to their desire, but I personally do not understand why the Mediterranean vegetables are not served in an Italian Ristorante. Anyway, I didn't have to eat the celery. Madame no longer tried him, celery is not her world and was not a real alternative to the carrots. For this, everything else was perfect, the lamb fillet, the butter and pink fried, the sauce with strong bums of aromatics, but without the garlic too dominant in the foreground. The broccoli was cooked for biting and the potato puree was surrounded by a light, well lubricated béchamel sauce. My fatucini were perfectly al dente, the chicken pieces had roasted Staromas and were deliciously seasoned. The cherry tomatoes were halved and slightly fried and formed a very, very tasty interplay of aromas with roasted pine nuts in the Pesto cream sauce. The grated cheese spread over the noodles should have been Emmentaler and probably came out of the bag as a finished product.... why there was no Parmigiano Reggiano about it, but I'm just incomprehensible. It goes without saying that neither an espresso nor a perfume was offered to us, as the guests themselves had to become active. We didn't want anything anymore, but the question after that should be one of the basic gastronomic knowledge... In summary, La Vita is for me as follows: Service: Friendly, nice and friendly, but entrepreneurial not busy, therefore only 3* ambience: Very tastefully decorated, everything fits together, but the paper napkins prevent more 3.5* cleanliness: There was nothing to complain about here, everything as it should be, toilets also 4.5* Food: high-quality good, tendency too good, but then with so banal ingredients such as flavor-neutral bread, grater cheese from the bag, carrots or celery vegetables a good cooking performance reduced 3.5* PLV: For quality, prices are reasonable, I would like to pay a euro for Mediterranean vegetables as a supplement or real parmesan. So there is only 3* conclusion after a kitchen trip: when it comes, again! It is a shame of unnecessary little things that have prevented better distress. But as I mentioned at the outset, who wants to offer something better than gastronomy, he has to resist being considered more critical."
