Novum - Menu

Culinarium

➤ Weinstraße 5, 54453, Nittel, Germany

Pizza • Cafés • Asiatisch • Vegetarier

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"And again we have six hiking friends, my dearest, two friendly hiking couples and me, good hunger and powerful thirst – after a hike from the Luxembourgish Grevenmacher on Powerum and Ahn to Wormeldange, mostly through vineyards. For the evening we reserved the Culinarium in Nittel. The Culinarium is located in a three-storey, white, natural building in the Nitteler Wine Road, the main road through the square, on the ground floor. It is the restaurant of the winery Matthias Dostert, in whose house “Schlafgut” we also lived excellently. The restaurant is run by Austrian Walter Curman and his wife Carina, a former German wine queen. Curmann also leads a cooking school in the same house and now joins himself with his former director of the cooking school of Johann Lafer. The young lady of the service that kindly welcomes us offers us a table in the guest room or a table on the spacious terrace of the restaurant. Since it is warm again in summer, we choose the sixth table on the terrace. On the grey black terrace tables are centrally located light green table runners, on it stands a pot plant. Carefully folded white napkins with enclosed cutlery contrast to the dark gray of tables and the same-colored basket braid chairs. Extendable awnings protect from the sun on the terrace. The terrace is considerable so that the individual tables are at a reasonable distance. Almost all tables are occupied, one of about a dozen seniors on a bike tour. We feel comfortable on the terrace, sitting comfortably. The ambience fits: four and a half stars! Service Some young ladies, all dressed in black and black, serve guests on the terrace and in the restaurant. They are all very friendly, attentive and hospitable. They give up when the glass is empty, they ask for satisfaction with the dishes, explain on request details about the preparation and composition of the dishes, they give themselves very professional at all. You realize as a guest that the ladies have learned their job. We see the service that women offer as a model. Five stars for this perfect performance are justified. We have taken a place in our sixth table, and one of the service ladies is enough for us to get the dishes. The offer is regional and Mediterranean, an Austrian effect is also on the map. A three-way menu of €54 or a four-course menu on 65. € are also available. The prices of the dishes are within the scope of an upscale kitchen. Below I describe the foods of my wife and my detailed ones that our friends are cursorous. Unfortunately, I was unable to make pictures of all foods, of the food of my wife and of me. The price range in the head of the review refers to my consumption and that of my wife. When asked about the young lady for drinks, some of us express the desire for an aperitif. My Angetraute and I choose a • Aperol Spray (5.50 €). The service lady brings a little later the correspondingly cooled aperitifs we enjoy during the study of the menus. It takes a while until each of us six has found the right of the rich offer. We order creamy beard noodles with roasted salmon fillet (23,00 € for my wife and • Rumpsteak (250 g from Angus Rind with herbal butter, bacon beans and potato gratin (25,50 € for me). • Tuna Carpaccio with limonenvinaigrette and asparagus salad (18,00 €), • two delicious calf bags, with potato and red beer vegetables (24,50 €) and • two Mediterranean asparagus salad with asparagus rolls and herbal salad (all 18,50 €). The two hiking couples can also be supplied with wine from the winery Dostert, beer and mineral water. The drinks are served quickly, a little later the first greeting from the kitchen. Greeting from the kitchen Several varieties of fresh bread stand in a pink basket next to three slices with salted butter, lard with crispy graves and beard butter. The lard and the butter are wonderfully white foam and fluffy. All three spreads of fine taste are tasteful. It's hard to get rid of the very well prepared hat I season with salt. And then what we didn't expect at all. One of the firm service ladies brings a second greeting from the kitchen and says: “This is hay cream, algae salad and smoked tuna. Good appetite!” 2. Greeting from the kitchen In a glass are the hay cream, the algae salad and two pieces of smoked tuna, decorated with ranking, unknown green. Does anyone know about the weighted readership? Although hay cream and algae salad are not part of our common dishes. The more surprising is the pleasant, mild taste of hay cream and algae salad with a hint of sea taste. The smoked tuna gives the composition a strong touch. We are six at the table: “Very good!” Because of the group of cyclists who have ordered us, we are afraid that we have to wait longer for food. But in the Culinarium, kitchen and service prove organizational talent. We even get our food a bit earlier than the group, and our waiting time is reasonable in relation to our ordered main foods. We six get our main dishes simultaneously, my wife the creamy beard noodles with roasted salmon fillet. Creamy beard noodles with roasted salmon fillet The salmon fillet is almost fried as desired, but still juicy. The perfectly prepared band noodles are mixed with a beard liquor cream sauce and draped visually appealing on the plate. The noodles lack some salt for my wife's taste! – otherwise like the salmon are very tasteful. One of the service professionals serves the Rumpsteak of Angus Rind with herbal butter, bacon beans and potato gratin. Rumpsteak by Angus Rind with herbal butter, bacon beans and potato gratin The Rumpsteak is cooked as a desired medium and has a delicate red aroma. The meat is tender, inside beautiful pink. A small roast sauce accompanies the steak and fits tastefully well. The herbal butter lying on the bacon beans – a good idea, so the butter does not melt before the food comes to the table – gives the meat a sharp crumb note. The bacon beans are abundantly blessed with lean bacon balls and taste excellent. The potato gratin is in a small form on the plate, cream and cheese taste are discreet but unmistakable. Our two hikers get their Mediterranean asparagus salad with asparagus rolls (original: spicy asparagus cream in fried Yufka dough rolls and herbal salad. Mediterranean asparagus salad with asparagus and herbal salad Both find their dish excellent. One of the girlfriends wishes the food had no end. Saving salad in endless loop, so to speak! It must have cost the two really well. One of our hikers is chosen by the two calf bags with potato tamphe and red bete vegetables. Two delicious calfs, with potatoes and red beer vegetables He is also enthusiastic about his judgment and praises it in the highest tones: “The flesh melts on the tongue!”. The second hiking group is also convinced by her Tuna Carpaccio with Limonenvinaigrette and Spargelsalat, from which I unfortunately did not make a picture. “Excellent,” he says if I ask him for his assessment. The devastating food has made some of us curious about the desserts. I choose •Borns Basilikum Sorbet with Williamsbrand (6,50 €). Two wandering friends take • vanilla ice cream with Schokosauce and cream (small part, 5,00 € and • Old Viennese Kaiserschmarrn with vanilla ice cream and plum roast (small part, 13,50 €). The menu will give the Kaiserschmarrn 20 minutes of attention. Our service lady also points out once again. After about this time when we enjoy our Elblings, the ladies serve our desserts. Alt Wiener Kaiserschmarrn mit Vanilleeis und Zwetschgenröster (small ice content and Zwetschgenröster zum Alt Wiener Kaiserschmarrn The Kaiserschmarrn comes hot on the table, is wonderfully fluffy and, unlike usual recipes, contains small apple slices instead of raisins that my wife says very much. Ice and plum roasters are served in a separate bowl, both so delicious that my wife would like more of it. Our friend with the large part of Kaiserschmarrn is very satisfied with the Schmarrn, although he does not like the Kalbsbäckchen praises the dessert. The ice tastes great again. A lady serves me the pears Basilikum Sorbet, over which she only pours the Williamsbrand directly from the bottle at the table, a strong occupation! Pears Basilikum Sorbet with Williamsbrand Bestens I like the pronounced pear taste in the Sorbet, which is still reinforced by the Williamsbrand, probably from the house, but also pleasantly sharpened. A very delicious sorbet! Stay at Crème brûlée from Tahiti vanilla with berries and vanilla ice cream with chocolate sauce and cream. I didn't make a picture of these two desserts. The two are also very satisfied. The Crème brûlée describes our teaser as very well prepared and delicious. The vanilla ice cream with Schokosauce and cream is awarded the note by her husband. Whoever happens so much good, yes, he can only be thrilled by the Curmanian chefs. We all agree that our food was top class. Of course there are full five stars. Cleanliness On the cleanliness on the terrace, on the tables, on the dishes and the Bribes there is nothing to mum. My wife used the ladies' room in the restaurant, perfectly clean. Four stars! Price-performance ratio Despite the high prices, the price-performance ratio is still outstanding. The kitchen is top-class, the service is top-notch. The elevated prices are completely justified, the performance of the restaurant is worth the money. We give five stars for the price-performance ratio. Conclusion As a result we say: Absolutely recommended! Not only the one near Nittel should not miss the visit, no, even a longer trip is worth it! It's a pity that the next day we have to break six back home. The Culinarium would have given us a lot of pleasure. Five stars as a finish!"

Stephan Zilliken

➤ Weinstraße 14, 54453, Nittel, Germany

Sushi • Pizza • Mexikaner • Europäisch

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"Extended hiking weekend at the Mosel on the Moselweg between Perl and Trier. For two nights my wife and I had set up our base camp in Nittel in the Apel winery. In Nittel, my wife was recommended to return to the Culinarium, where unfortunately we could not get a table, also the Sektscheune Zilliken and so in the evening I had reserved a table for the Allerheiligentag. Nittel is a very nice small wine village and on the wine road there are accommodation and restaurants, mostly owned by the same wineries. So also here, in the winery Zilliken you can taste and buy wine, in a very stylish vinotheque, you can stay overnight and also eat, in the sparkling wine journey through the door, also shows a very chic interior in this guest room of the winery. Our reservation was immediately assigned and we followed a young gentleman in the winter garden lying on the back of the guest room. Here we found our table. Of course you do not order bottles in a winery, but hope that all wines are also offered openly. This is the case here and so we first ordered a glass of wine. A word for all wines from the region between Trier and Perl. You're not my case. Riesling is not cultivated there on the Moselle, even during the hike I did not find vineyards with Riesling on the slopes. If the wineries offer Riesling, the layers come to the Saar, which is not far away. White and red Burgundy come from the moss, with their style I'm strange. They are quite sweet, though dry, and I missed the acid as a counterpart to almost all white wines. With the red burgunders, in particular the barrique built burgunders, I became more clear. With the first wine bread and fresh cheese cream as a greeting to the kitchen. A good sourdough bread enjoyed the palate and bridged the waiting time for the appetizers, for my wife a very classic carpaccio. A little green stuff up there, otherwise it was without pliers. Beef like Carpaccio. I had ordered the fish plate Moselschleife. Smoked salmon and trout, cream on salad with mustard honey dip should be on the plate. This was also found during the meal. Salmon and trout were good, gently smoked. The creams were served as a cocktail in a cream sauce. Common appetizer in the whole. Continue for my wife fried with zanderfilet on the skin on cream wesing and butter potatoes I did not try, but my wife had no complaints, neither about the fillet and cream weaving on the plate, nor the separately served potatoes. It was a pleasure. I had ordered a dish from the day card, Cordon Bleu from the calf with pommes and salad. Since I had slept in some pretty tasty red burgunders from the barrique, I had, I think, a pleasure for something hand-resistant to the main dish. That came to the record. In any case, this piece of meat was made. It was filled with a very spicy cheese and cooking ham, then rubbed and probably baked in the frit. And the gloomy devastation a little, a scavenger baked in the pan is only about lengths better than one that had sworn in the frit. The geometry of this piece of meat would have made it hard to bake it in the pan. Separate also frits and salads. The Pommes were so good that my wife was constantly fighting! Menno! She had her potatoes. After these two walls of fish and meat we were pappy! There was only one espresso as a dessert. The service had to do well in the Picke-Packed guest room, especially since there was a constant change with the guests, every table that was free had very quickly seated new guests. We had no complaints. So I can come to the conclusion of the return in the champagne bar of the Zilliken winery. A noble ambience combined with a kitchen above the outside level. Here you can drink a very pleasant evening You have a good glass of wine or a few more, and eat properly. Recommendation for the Sektscheune Zilliken, I like to come back."

Pizza Heimservice Giovannis

➤ Josefschnuchstr. 4, 54441 Wellen, Germany

Pizza • Pasta • Salat • Salate

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"today for the first time and unfortunately a disappointment. delivery time was ok, good delivery. but both pizzas like gum and too salty, add salad at 5,50 euro, little, totally wet and sweet. No, as we no longer order. in the past, we have often ordered giovanni in conce, which was always much better. unfortunately they have."

Weingut Hubertus M. Apel

➤ Weinstraße 26, 54453, Nittel, Germany

Sushi • Cafés • Asiatisch • Mexikaner

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"A restaurant visit is still at the end of October 2019 in Nittel in Nittel. In addition to its wines, the actual winery also offers accommodation and accommodation. For two nights my wife and I had been enrolled during our hike at the Moselsteig family in Apel and we wanted to try out the offer for an evening. I was drawn from Konz to Nittel for over 25 kilometres, my wife was much more dry by train from Rheine. In Nittel we met a large apartment in the guest house of the Apel family, although only one double room had booked. For the last night of our stay, I had reserved a table for both of us in the restaurant and so we found ourselves in the guest room in the main house after the hike of the moost staircase from Palzem to Nittel. Outside the door there is a very nice area for outdoor gastronomy that lets you think on beautiful summer evenings with one of the Barrique Pinot Noir from the WG Apel, but this no longer went in early November, so it went into the somewhat rustic (on the evening before Zilliken) Gaststube des Weingut Apel, where breakfast is also served in the morning. The table was quickly found in the refilled guest room, which is open from 12 a.m. to the evening, as well as the kitchen and which was always well visited when we ran past the windows. You should book at least in the evening. The offer can be read on the homepage, supplemented by seasonal offers. Water and a bottle of wine were ordered quickly. And if you look at the wines on the back, there are also a few older vintages of Barrique Spätburgundern. Our bottle came from 2015 and showed an extremely old Pinot Pinot in the glasses. With the wine in the hand we studied the offer of the kitchen. This is again a quite rustic wine kitchen with seasonal supplements. We both ordered a soup at the appetizer. Pumpkin soup with sweet potato chips was not so rustic now. Now she tasted, with some curry and something fruity, maybe apple. Personally I always make a lot of ginger to my self-fat pumpkin soup, because I love the very dear in combination with pumpkin, I lacked here, but this is a personal preference, the soup tasted good. For my wife then as the main court a quiche. Quiche Lorraine had ordered them like the house. Not a grape vinegar, but a very good yeast vinegar. The coating consisted of smoked bacon and a mixture of grater cheese, onions, eggs and milk or cream, so that everything it needs to be when eaten in Lorraine. She was happy. In view of our beautiful Tanine red wine, I had ordered a main dish from the day ticket. Classic roulette with red cabbage came to the table. They were like classic roulette, delicately swollen, filled with bacon, mustard and onions. I haven't eaten for a long time. Soon another cow has to leave his life with a friend (it will be on the meadows), then I can make a rash myself again. Separate potatoes and a complementary sauce. Actually, I was tired after that, but my wife was not yet, and because something else wanted to be drunk from the delicious red, there was still that. Cheese variants from the Tripartite (FR D LUX) with Austrian fig sauce, butter and peasant bread. Well, we just ordered a part to share. This cheese plate would have been enough, along with the tasty sourdough bread, to make a good food alone. Together with the Pinot Noir this was a good conclusion of our food at the Apel Winery. As I said, the guest room was well filled all night, but the service had that in mind. We had no complaints. Young and old at the service did their job well. Conclusion of our food and stay at the Apel Winery. Recommendation for the family Barrique Spätburgunder Apel, the guest house and the guest room. If we come back to Nittel, we'll be happy to come back."