Novum - Menu

Culinarium

➤ Weinstraße 5, 54453, Nittel, Germany

Menu • Pizza • Asiatisch • Europäisch • Vegetarisch

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"the culinarium is the former weinstube des weinguts matthias dostert. carina geb. dostert and walter curman have made a pretty restaurant from this wine room, in which the traditional winzer kitchen and the upscale kitchen are offered; this also caused by the fact that both were trained on the johann lafer. at our last visit I had recommended the day as a complete menu variation from the calf, due from the bark fillet steak on lemongrassspieß and roasted goose plum with mushroom spices, variation from the white at price of 33 €, which is the complete menu too fine but can also order individual parts or choose from the small menu. the very good wee and roar from the weingut matthias dostert. is also pleasant the competent and friendly service. reservation is strongly recommended. who wants to stay, it is recommended that the sleeping items be below the same line. in addition, walter curman runs the cooking school culinarium genus academy ."

Pizza Heimservice Giovannis

➤ Josefschnuchstr. 4, 54441 Wellen, Germany

Menu • Pizza • Pasta • Salat • Salate

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"Heute zum ersten Mal bestellt und leider eine Enttäuschung. Lieferzeit war okay, Lieferantin nett. Aber beide Pizzen wie Gummi und zu salzig, Beilagesalat zu 5,50 Euro, wenig, total nass und lieblos...nö, da bestellen wir nicht mehr. In der Vergangenheit haben wir öfter bei Giovanni in Konz bestellt, was immer um ein Vielfaches besser war. Leider, leider haben sie zu...."

Apel GmbH

➤ Weinstraße 26, 54453, Nittel, Germany

Menu • Sushi • Cafés • Fast Food • Europäisch

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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."

Stephan Zilliken

➤ Weinstraße 14, 54453, Nittel, Germany

Menu • Sushi • Pizza • Europäisch • Mexikanisch

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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."