"My wife stood about three years ago in front of this barrel; with me it was even longer because I had last visited the barrel with the Speyer grandparents, so I was ten or eleven years old. Although I stayed at the Hockeyclub HC Blauweiss Speyer again and again for away games in the HC Bad Dürkheim; before the games a run of the visit would have proved to be precarious for our condition and after the games went after the games, whether victory or defeat, with the team bus back to Speyer again and again. The Derkemer Fass is always worth a visit. The world's largest barrel with a capacity of 1,700,000 liters (in contrast to the smaller Heidelberger Fass, it was never filled directly next to the sausage market, where more than 9 days and nights of the Worschtmarkt, the world's largest wine festival, take place in September, where the winegrowers and winegrowers of the region have their best wines. Visitors come not only from the Palatinate, but also from closer and further abroad. The run was built in 1934 by Dürkheimer Winzer and Küfermeister Fritz Keller; 178 15m long barrels with a thickness of 15cm installed and the barrel diameter is 13.5m. Unfortunately, there is no barrier-free access here; already at the main entrance there are several stages and unfortunately only customers know that there is a barrier-free walking path for disabled or wheelchair-friendly guests. There is no corresponding notice and this entrance must also be opened by the staff. It becomes completely dark if you want or need to go from the guest room to the toilets; a steep staircase with thirteen or fourteen steps leads down. He's on foot. Ambience: hygge speaks cozy. From the main entrance to the left you will find a series of Separees, each equipped with a central table of two benches. Six not too thick or eight narrow shirts fit into such a small room. Fourer tables stand in the middle and on the other side of the barrel, which can optionally be partially pushed together. Whoever likes wine bars will feel comfortable here; Not only tourists, but also many locals populate daily Derkemer Fass, which is open daily between 11:30 and 22:30. For the ambience I forgive four stars. Cleanliness: Although there are extremely frequent visits or urges from noon to evening (during our stay we have experienced several times that the group of six or seven people had to be rejected: the barrel was clean from all Picobello; that gives a score of five stars. Service: The service team is fully on Zack; even if the shop swings, and he does it everywhere, the staff can feel nothing about hectic. Manages friendly, flee and with a lot of overview about his or her office; the guest is taken at the entrance, placed and delivered quickly with food and drinking card. It is time to get in peace, but it is also immediately available as soon as the cards are folded to pick up the orders and hand them into the kitchen. The removal of dishes takes place casually in between and the required invoice does not allow long to wait. At any rate, we felt very well looked after, and I liked the staff to take care of regular guests. Example: At the table next to us was an old lady, certainly strong in the eighties. The superior, who was responsible for our table and the two tables on the right and left, had a very awake eye on them and when she only lifted one finger, he was in the place to fulfill her wishes. But also the staff that was not responsible for them came for a few nice words or a little chat at their table. It is clear that you have also helped with the farewell to the coat and a carefully constricted package (she had not been completely packaged over her food. I would also like to be pampered at the appropriate age: For the very good service I forgive four and a half stars. Food: Preliminary, it should be said that this is a kind of mass production with moderate cuisine, is hardly surprising; the Dürkheimer Fass is not a tourist trap, but a place with a very appealing good-bourgeois cuisine and a really good value for money. Otherwise, it would not be possible to explain that there are so many locals; in Bad Dürkheim there are many wine bars and other Gastros, including a very good Indian. The barrel kitchen offers peeling cuisine, but also regional. Most dishes are also for lunch, like the menu (here under [here link], and very many dishes are not only in the well-designed normal version, but also ebbes kläner speaks as a senior plate. I like it very much that a corresponding proposal for wine is made for each dish on the map. My wife ordered a big fanta to drink (0,5l EUR 4.80, my Bendiktiner white beer from the barrel (0.5l cost only EUR 0.10 more. After an appetizer she didn't ask, I ordered the Peaches liver dumplings soup based on cattlewahn for EUR 5,90. Very rich and with a capital lewwerknopp in that which really tasted intensely after Lewwer; Up! The wine recommendation for this soup: Grey burgundy, delicate and characteristic, aroma after ripe pears (Winzergenossenschaft Four Seasons, Bad Dürkheim). This wine was just what we had in the hotel restaurant last night; the only light view in the disaster menu: My wife, as a dish from the category, had recommended the table top with homemade horseradish sauce, cranberries and potatoes for EUR 17.90; in the version ebbes kläner he would have cost EUR 15.80. Wine recommendation for this dish was a Portuguese red wine half-dry, brick red and fine fruity (Winzergenossenschaft Vier Seasons, Bad Dürkheim). She praised her court over the green clover; According to her own statement, she had not eaten such a fine table tip forever. A tavern also convinced me; the meat was very delicate, but so much, and also the horse sauce was really very successful. I was also very happy with my choice: a few peeled sausages with fringes of vine and potato puree for EUR 14.20; EUR 12,10 would cost the ebbes cool version with a bratwurst less. The wine recommendation for this dish was a Riesling half-drum, fruity and fragrant (Winzergenossenschaft Four Seasons, Bad Dürkheim ; if I had drank a wine now, I would not have followed this recommendation, but would have decided instead for a dry Riesling. There was nothing in the taste, but it would have been very pleased if the sausages were still rougher than they were; Smile at a high level. So or so: the kitchen in Dürkheimer Fass I certified a surprisingly high quality that naturally enjoyed me, and I enjoy well-earned four and a half stars in the food sector. Price/performance ratio: This is absolutely true here; four stars. Conclusion: If the path leads us back to Derkem, we will surely look back in the barrel. P.S. Whoever wants to know as non-peals, how the messengers cross in this state, I highly recommend reading the following book: Ernst Johann: Germany, your Pfälzer (Where does grow like Wein, Hoffmann and Campe Verlag)."
