Weinschlössel - Menu

Kapeller Hopfestubb

➤ Obere Hauptstraße 8, 76889, Kapellen-Drusweiler, Germany

Sushi • Mexikaner • Asiatisch • Europäisch

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"“From time to time, I’m very happy about my “love stuff” and I’m afraid to forget it. It’s pretty with a good friend to eat here also Thai.” (free after a famous German poet who also appreciated the cuisine. My two ladies stayed in Bremen at that time and I had signed up to the Wendel family for the Thai evening with a Herxheimer pleasure mug. During my last visit last August last year, I sat on a lukewarm summer evening with Solinger Pfalztouristen on the terrace and made me taste Rumpsteak and Risotto in a family round. Oh, as I like to remember... Now it went to change again asian, because a few times a year, Chef Marc Wendel lives out his affinity for Thai food and serves his guests a small but fine selection of classics from the Far East. With this view over the culinary edge of the plate, the sympathetic chef of course offers just as much effort as with his regional cuisine based on product quality, freshness and seasonality, which is not a Mediterranean accent and which can be enjoyed throughout the year in this charming country restaurant. As always, the welcome by the master and mother of the Herdmeister, Manuela Wendel, was very warm. You have a lot more to tell than the short small-talks at the table allow. This will then usually be retrieved in the somewhat longer-lasting adoption. Yeah, they just grew to my heart with the years, these Wendels. The standard card paused this evening. There was a selection of tasty dishes from Thai cuisine consisting of four appetizers and five main dishes. We opened quite unspectacularly with a few spring rolls (6.50 euros), which we wanted to taste together as a crispy finger food. In addition, we ordered twice the red Thai curry soup with roasted shrimp (8 euros as “real” appetizers. Also at the main course was unity at the table. We both had an appetite for the pad Thai noodles with pork, shrimp and chili (17.90 euros), well-knowing that here would not be saved with meat and cream insert. Our thirst was met with two freshly tapped Bellheimer Lord Pils (0.5l for 4.50 euros – one finally sat in a “Hopfestubb”. A sweet chilisauce was added to the crunchy fried spring rolls. A couple of spring rolls before go always The sweetly sharp Asiatunke supplemented the rolled and vegetables filled crispy fingers adequately. Crispy finger food for dipping These first bites bridged the time to our appetizers. These aromaterrins served in double-walled soup glasses were wonderfully scented with coconut, lemongrass and such mandatory ingredients as cumin and coriander. But unlike my favorite Thai from Karlsruhe, this was expanded here with fruity sweetish components – I strongly tap on spiced mango. All this gave in total a wide flavor that changed between fruity sweetness/acid, light sharpness and lemony freshness and, together with the carefully soothing shrimp tail, a very pleasant liaison. This was, by the way, of neat size and stood on a spear placed over the soup glass hanging half into the coconut curry soup. Coco curry soup with shrimp inlay I could easily have spooned away a portion from this wonnetunke, but the Thai frying dish no. 1 wanted to finally be consumed. This could not wait long. Only the pad Thai sauce prepared from sugar (palm, powder or coconut blossom, who can taste it out... , fish sauce, tamarin paste and some water beamed me to the nearest best street kitchen to far away Bangkok. She scored with the perfect balance of sweet, sour, sharp and salty. Gentle rice noodles tasted crisp Mungobohnensprossen. Pad Thai Deluxe! Savoury pork pieces and a generously given amount of gently sautified shrimps contested the quality crown during the use of goods. A lime carving, ground peanuts and a red chilischote, with extreme caution, lay on the side or on top as an additional flavor and aroma booster. They could be used as needed. The famous Thai Bratnudel dish in the Wendel version A small wing of the red Capsaicin bomb was enough to bring my Papilles belonging to Wallung. But I enjoyed the rest without the devilish accelerator, whose last afterwewing was successfully eliminated by the Bellheim barley juice. With regard to the portion size of the thai noodles, this was absolutely sufficient and would no longer need a nightstand to get the way home perfectly saturated. But I had made the bill without head chef Marc Wendel. His mother Manuela probably informed the kitchen about my weighing festival that took place a few days earlier and this surprised me with a mango variation that suits Thai evening. Birthday greeting from the kitchen It consisted of a non-fruited mango sorbet in the glass, a few fresh pieces of orange tropical fruit (incl. a decorative physique and a wonderfully creamy coconut mango cake that had not only passed through optically as exotic sweet lasagna. (Almost all mango, right? Then I liked to **** the candle placed on the small slate board and shared the donated dessert with my colleague. Thank you very much Hopfstubb team for this unexpected attention, which not only gave us a fabulous sweet conclusion, but also rounded off an already very successful evening adequately. But that it always feels like a home game for us here is just one of the reasons why this family-run land restaurant is one of our favourites. Here the price enjoyment relationship fits easily and seasonal change is always ensured. Wine drinkers can taste the good drops from the in-house winery – also here Marc Wendel does a great job – and friends of the defensive Palat cuisine come to their expense at Rumpsteak, Saumagen Co... Of course, the next visit is already planned."

Zum Haas

➤ Weinstr. 17, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Pizza • Cafés • Europäisch • Meeresfrüchte

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"Thank you, friendly local couple, for having directed us to the restaurant Haas, a little outside of the very city center. We had a delicious lunch in the small court yard, served by a friendly young waitor (the friendliness came from his heart) and inside, the restaurant was full as well. Not only we enjoyed it here. The meals are traditional Palatine (such as Saumagen, Lebenknödelsuppe or Knödel with Sauerkraut), and they also have international dishes - meat fish or sald - ... and then they serve everything also in half portions (for senior ladies and men). The "local" couple that took us to the Haas lives in Namibia, and comes to their homeland Pfalz every year. And every year they eat in the restaurant Haas. I can understand that. When I return to the south of the Pfalz, I will come back to this restaurant as well."

Weinstube Mathis

➤ Weinstraße 66, 76889, Klingenmünster, Germany

Wein • Deutsch • Fleisch • Europäisch

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"Exactly three years have passed since I was last a guest at the Mathis Wine Shop. And that, although I have since certainly been on the one hundred times on the much-experienced wine or wine I passed through the street of the Mathis family. As it came to this rendezvous with a lot of Pfälzer's feeling of life, it was briefly described. The visit from the middle-high north was a guest at the Palatinate on that weekend and my first choice, the wine room “Alte Kelter” in Mörzheim, was actually booked this evening. There was no room left at the “Dyck” in Mühlhofen. At the “Hoppeditzel” in Impflingen, I only earned a pity on the phone on my request. I was under a certain “Weinstuben-Zugzwang” because you would like to serve the “Weservolk” on an adequate vasper plate. To Neustadt go to the “Eselsburg”? You don't need to call on Friday nights. In addition, there are still some good mares that are located in the vicinity. The wine room “Zur Blum” in Landau had once again places free after 8:00 and would certainly have been a good option, if the “Mathis” from the belly coin had not given us a term on the phone immediately green light under the cover name “Eschbach-Süd”. Blademünster is a term for alcoholics and burn-out patients because of his psychiatric clinic. In the case of Pfalz-Gourmets and gourmets rather less. Although the place with the “Stiftsgut Keysermühle” and its slow food restaurant “Freiraum” also makes kulinarisch meanwhile talking about itself. We parked directly on the wine route and stood a little later in front of the house number 66, a marvellous property, whose outer facade proudly showcases its work. The parking spaces directly at the inn were all occupied, which is why we liked to buy the small walkway. On a strikingly irradiated slate board a few recommendations were already written in chalk. Chestnut soup, Cordon Bleu, Rumpsteak and Flamecake – all of them classic Alsace-Pälz regional cuisine, whose well-sounding names left our hunger no less. We entered the wine room through the heavy wooden door, enclosed in a round arch. Inside, the guest awaits a rustic-style room, which acts as a picture of the hospitable wine region Pfalz. Initially, what is still a little folkloristic, quickly softens a Palatinate's sense of home and life, which at the latest emerges from every corner when the guestroom is reached and is difficult to escape. Rustic masonry made of sandstone, a ceiling lined with the same barrels, bare wooden wall benches, whose convenience is preserved with a few loose seat cushions. The magnificent tile stove provides warmth. In addition to it, the magnificent wall cabinet from the family genetic material is also responsible for the unique atmosphere in the “Mathis-Stube”. But on this Friday evening we do not enjoy the “First Lounge”. That's why my call came too late. The main guest room was really big, and it was quite hard in there. Jakob Mathis, the son of Wilfried, received us and led us into a kind of guestroom to which the wine room was extended. This even slightly larger spatiality is used as a wine tasting room and for larger companies. Or even if there is no room in the actual wine room. There were also some tables here. A larger group had made it comfortable on a long table. You were good things and apparently there was a lot to laugh. At our table there were two older gentlemen who took their evening bread with a bottle of red Mathis wine. We were put to the table by the junior, which is not unusual in the Palatinate. Owners, winemakers and wine-grower Wilfried Mathis were not present. Since 1988, he has managed the restaurant. Previously, there was a so-called “Straußwirtschaft” (Straußwirtschaft), an only seasonal open guest company, where there were only a few smaller, mostly cold dishes for wine. To my demand, his son told me he was currently in hospital. It's nice to be able to rely on his family who throw the shop even without the owners. But the cult economist from blade-münster, the various connections to the South Palatinate art scene, see bottle label of his wines! and whose special relationship with the spice island of Sansibar and the African continent becomes visible in the form of life-size wooden figures, of course not only the regular guests are lacking. But Sonemann Jakob drives a similarly entertaining “must-program” in the service and brings the legendary set of his father “Hänner schunn b’schdellt?” “Have you already ordered?” just as dialect-coloured and authentically over the lips. I guess the apple doesn't fall far from the trunk. Pfälzisch is an official language, which is why the tourist from Karlsruhe or Heidelberg likes to visit a provincial “sprachoase”. In addition, the well-known wines, both in the open and in the bottle, are still relatively cheap. If you hit the menu, you will be briefed about the history of the wine bar and its culinary orientation. More than 30 gastroyears are distributed here in 3 generations. There are also a few sentences about the winery, the cultivated vineyard and the cultivated grape varieties. And – Attention word game – “Pfalz you want to recover...”, there is also a guest house that is referred to by the way. At the menu you try to move a bit away from the usual wine-room unit porridge. This is achieved with the two house specialties, the king's chop in red wine with red cabbage, semmelknödel and salad for 16.80 euros and the in-house sausages with green Sansibar pepper, apple horseradish, wine sour wort and roast potatoes 13.80 euros. It's good that some of them keep their prices stable. At the Palatinate specialties you meet the usual suspects. In autumn, there are seasonal chestnuts with red cabbage for 10.80 euros and the writer and founder of the Palatinate folklore, August Becker, born in Klingenmünster, will once again be dedicated to an entire plate equipped with the fleshy trinity somagen, liver dumplings and bratwurst. For 12.80 euros, the “August Becker Teller” served with a neat winery leaves nothing to be desired both qualitatively and from the crowd. I was able to convince myself, because my choice was on the classic regional threesome with Kraut. In addition, a few seasonal recommendations are offered. The beef roast from the Grandma with “Nuudle unn Sooß” 14.80 Euro sounds just as delicious as the Cordon Bleu filled with Münsterkäse with roast potatoes and salad for 16.80 Euro or the homemade Nougat Parfait with Zwetschgencomott 6.80 Euro. The complete portfolio of the Mathis winery is available for wine drinkers. This is led by Jacob's brother Ingo. Her new house wine line bears the active name “home feelings” and already her logo with the meise in the landing approach makes quite nice. So why not order a bottle of white wine cuvée? At the moment it is only available in white and rosé. The red home feeling cuvée comes into the bottle only at the end of the year. The price of 11 Euro bottle! is of course a bargain. The similar mixture of Pinot Blanc and Auxerrois grapes had a pleasant acidity and smelled fruity in the glass. The waiting time for the food went a little. It was probably the bigger society that was next to us, as well as the fact that we were among the last guests who came to that evening. For at peak times it can take some time in the Weinstube Mathis. Perhaps the relatively simple Palatinate dishes could be used to optimize a few processes in the kitchen, so that the hungry guest does not “should” too long. My “August Becker Teller” looked really good. The bratwurst crumbled around the liver dump in the centre, which should be the absolute highlight. The fried slice Saumagen was leaning casually on the heap of vinegar. Hearty acidic basic aromas dominated on the plate. fried and cooked meat or Sausage specialities Pfälzer Provenienz all at high quality level. Perhaps it would have been possible to use pepper or pepper. Pepper grains can make something more reserved. My companions also praised the outstanding liver dumplings, which were of course served with the obligatory brown sauce. They had the right consistency nicely fluffy and tasted significantly better than what you get on wine festivals or Pfälzerwaldhütten. The apple horseradish to the Sansibar-Pfeffer sausage could have gotten some more sharpness. The two sausages, on the other hand, were absolutely unique in taste. The green pepper gave them an unusually juicy note, which was good with the crispy roast potatoes and the sour wort. In this way, it was not only in terms of culinary delights a completely successful Palatinate evening, which the guests from the Bremer North enjoyed visibly and in which – thanks to the delicious white wine cuvée – a few “home feelings” came up. The mathis jr.’s saying, “Drinks wine and loves you!” is not enough to follow in today’s time. And if you are still drinking water to the goodman, Jakob Mathis supports the organization “Viva con Agua” by pouring out its spring water in the wine bar and creating its own wine for the water helpers, Anm. , the conclusion can only be loud: Hammer-Abend!"

Athos

➤ Kneippstr. 1, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Cafés • Fisch • Kaffee • Griechisch

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"Being between seasons there were very few options to eat. We found Athos on the outskirts. It was early evening and already reasonably busy. We were greeted with a friendly handshake. The waiter (owner) new just enough English to help us thru the menu. He brought us our drinks plus an FOC aperitif, then the starter, then FOC salad. The mains was excellent, Biftiki for me and pork medallions for Mrs.Then we had FOC pud ( fruit and cream ) followed by FOC brandies. A great meal and service. And almost made me give up being tee - total! Wife enjoyed it even more! Recommended"

Augustino

➤ Kurtalstr. 17, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Sushi • Pizza • Cafés • Fleisch

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"I have just read the previous review and I think we may have been at this restaurant when they were there. We had a couple of beers. First round appeared quite quickly. Then tables started to fill up. Were we observing how long other tables were waiting to be served to pass the time whilst waiting for our second beer. We decided then not to eat here as we didn't want to wait. When the table next door ordered a glass of wine we actually timed how long it took to arrive. It was 17 minutes. The recipient of the glass turned it down and asked for the bill instead. One man was waiting tables and manning the bar and simply could not cope. The place is losing business because of this. We paid for our beers by going inside and the went to eat on the big terrace of the Chinese opposite - from where we could still see the antics at the Augustino. Get some more staff!"