"In a few words, our two-day stay in Deidesheim will be explained precisely. My wife had a birthday and I wanted to surprise her, thanks to the municipality for the numerous tips and recommendations, but in the end I had to pay tribute to accessibility/access and look for about half an hour drive and stayed with the Kaisergarten with the integrated ambitious restaurant Riva. I had booked an agreement on my own homepage, one night incl. 4 gear gourmet menu in the Riva, standard room with long sleep champagne breakfast for 138 euros per person, exclusive applications and drinks at dinner. So much for theory. As soon as we don't stunt badly, the whole hotel, the parking garage, the exterior, that's the best. The internal uploaded pictures from the hotel are not embellished, the ambience is quite fantastic. The reception at noon professionally friendly. For my wife I had booked an application, I looked at the restaurant in real time bathing landscape (with three different saunas, the hotel in general. This is all very noble here (my thoughts, the expectation was correspondingly great. Before dinner we walked through Deidesheim. The almond trees on the Deutsche Weinstraße are now full of flowers, also in Deidesheim. The pink spring messengers give the start for numerous events in the region around the almond and the almond blossom. On the following day we took a long walk over the Haardt to Königsbach, also here numerous almond flowers tasted the streets. The mild temperatures also allow hikes on the Pfalzmond Trail, which leads from Bad Dürkheim to Schweigen rechtsenbach, in the sign of the almond blossom through the vineyards during the Palatinate Mandelwoche, the holiday region Deidesheim also offers an event around the almond. Back, but in real time we are looking for the Hippo Hippo from the former (unfortunately deceased head of the house). The very friendly waiter explained that the woman wanted to cut with the death of her husband, so the hippopotamus had to soften, also the new name Riva for the restaurant. If you read the reviews of Tripadvisor or in the numerous Restaurant App`s, the “Hippy” spirits argue. Some unhacked gourmet cooks of fine Cerative cuisine together when they discover Pizza Funghi or Pizza Salami on the map. But it would be a pity to leave the stylishly modern furnished restaurant with tables of olive wood only with a pizza special, from the glass kitchen with wood stove. The eye is practiced and enjoys the classic design, the integrated stone Sprudler, Frontcooking is recommended, unfortunately only for the anti pasti, salads and pizza dishes. Everything else is prepared behind closed doors. Our waiter asks for an aperitif, we deny, we have already shown the wine card in the room. Knippser, Bürklin Wolf, Bassermann Jordan are just a few winemakers on the wine map, many wines are presented in glass and at reasonable prices – the anticipation was enormous. I already had my wine trip in the back of my head when I stumbled over the offered 4-course menu at the table in the restaurant for dinner. First beef, then soup, then fish, then dessert. That makes my plan a swirl. I take a rose first, then a Riesling (Christmann, then a Chardonnay, then an excellent red wine Cuvee (to rinse a yeast and then a late leg). The Chardonnay was weak, my wife had opted for an excellent Weiburgunder (the district for 6.80). A sensational “3 types of bread” came as a greeting from the kitchen. Focaccia, also called Schiacciata, is a Ligurian bread made from yeast pastries that is covered with olive oil, salt and possibly herbs and other ingredients before baking. That was sensational (that was also in the morning, so a good Focaccia I had never eaten. Taste of fine olive oil, herbs and sea salt, Champions League!! The other two types of bread are beautiful supplements. The first passage “Carpaccio” from the beef fillet with Mediterranean bread salad. The bread salad was tasty in front of our eyes in the pan and slightly fried. Among other things, rukola and dried tomatoes were added in a mt. The beef Carpaccio was an imitat, much too thin, as it was possible to guess or taste a beef taste. I tasted tomatoes and bread. But the rose harmonized very well. The next band was “Kohlrabifoam Soup”. Every cook that has ever made cabbage soup knows the problem. When the vegetables are seasoned, the consistency becomes flocky and unpleasant. Either pare or apply another technique. This soup had an excellent mouth feeling, fine Kohlrabi flavors, beautiful pleasant acidity. In the foam was still caramelized Kohlrabi Crunch (I hope you can see it on the picture. The soup should be the badges in the night. Unfortunately, the following corridors fell somewhat. Seed tuft medals on lemons Capers Stampf, with fried fennel. At first the fennel, which was so hard, I could never bite (anxiety around the third, also on some neighboring tables the fennel victim fell after initial attempts to buy the fabric napkin. I missed the stuff of sophistication. The parsley threads have disturbed me in the pile, and I would have liked small potatoes. Tastefully there was nothing to expose on the first naval dam, but I found there was still air. I was disturbed by a blood clot on the second navy of medals, which was probably overlooked by purifying the noble fish, I had left enough and over half. Above all, we have disturbed the empty or semi-finished plates before us. The service was very friendly at the first moment and tried to convey a professional impression, but in each case 15 minutes to see the plate standing in front of itself, that is an absolute No Go. The two ladies had a table in front of them for 35 minutes. There is still clear air. I also expect in a restaurant in this price category (you can see somewhere between creative cuisine and gourmet sheds that you can refresh water and wine while you pass and see if everything is okay. But all this was not at our dinner. When the remains “souls” were noticed, they were asked. I had pointed out the “Blutklot”. That shouldn't happen. I replied that 25 minutes wait for the discs to be deleted “no recommendation for the house”. There was no excuse. Then the (fortunately sweet dryberry salon was served, I had ordered 0.1, served a 0.25 carafe. But it was also necessary because the Nougat cream broth was much too much and much too powerful. Taste really good, but there was no “light”. The self-made yogurt was perfect, the Paccojet could prove itself again. (the new one is used, we asked to make a jump, after 15 minutes of countercurrent swimming in the saltwater pool and subsequent rain shower in the room we pulled it before breakfast. And what should I say? For me and my wife the best breakfast we could ever enjoy. There were excellent salmon with Riesling Sekt (Bassermann Jordan I got four (or five?) 0.1 glasses ordered (at check-out we bought another for 13 Euro single price, which a golden very large color and tasted eclectic good that I could not get enough of it. The glass kitchen was converted into the egg station. With fresh mushrooms, cheese, Italian herbal wheat etc. everything was available. Fried Mini Saumagen, white sausage with sweet mustard and small yeast beer... Müsli, various cakes, bread (again in the sensational Focaccia and coffee to kneel so that we could leave the hotel with a laughing and crying eye by half twelve. Conclusion: Due to breakfast, the hotel is an absolute recommendation for us, next time we book 100% only with breakfast, maybe one night longer, even the standard rooms had a comfort that is clearly set off from the normal "Hotel with 4 stars". On the other hand, the Leopold is where you can also have reasonable dinner:"
