Krone · Pfälzer Stuben

Sto Castello

➤ Hauptstraße 62, 76870 Kandel, Germany

Piatti • Pizza • Pasta • Fastfood • Mexikaner

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"Zu viert unterwegs auf einem längerem Heimweg, haben wir uns per Internet ein Restaurant nahe der Grenze D/F gesucht und so das Sto Castello ausgewählt. Wir sind dann einfach drauf los gefahren. Dort angekommen, waren wir schon mal sehr überrascht, dass das Restaurant sehr groß und für einen Dienstagsabend überraschend sehr voll war. Man hat uns zuerst einen Platz am großen runden Tisch angeboten und um ein bisschen Geduld gebeten. Nach ein paar Minuten stand uns dann ein frisch eingedeckter Tisch zur Verfügung. Die Speisekarte ist sehr umfangreich und bietet für alle etwas, auch für Vegetarierer. Wir haben uns unterschiedliche Gerichte bestellt und waren alle sehr zufrieden. Egal ob Gyros, Gemüseplatte, Grillteller oder Spieß - alles hat sehr gut geschmeckt und war sehr viel. Nicht alle haben ihren Teller gepackt. Der Service war ebenfalls freundlich. Also alles in allem sehr gutes Restaurant."

La Taverna

➤ Hauptstraße 61, 76870, Kandel, Germany

Piatti • Pizza • Kebab • Mexikaner • Vegetarier

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"Admittedly, it was a strange feeling when, after more than 20 years, I went down the stages of the former rat cellar to Kandel, to return to that place after so long. Even then in the wild 90s there was a pizzeria, which, based on the native vault cellar, bore the name “La Grotta”. This was a very popular address for crispy dough flakes of Italian provenance and a welcome alternative to the then often booked pizzeria Da Angelo in the nearby Hayna tobacco village near Herxheim . Since 1998, the Pisano family has been operating the original tavern and since then, the “La Taverna” has become one of the culinary delights of the small town in southern Spain. If you don’t want to have a grumpy Greek meat food “Sto Castello” obliquely opposite , crispy half chicken “Three Mohren” almost around the corner or more upscale creative kitchen “Zum Giant” down the main road, it’s still well removed here. At any rate, the interior has changed little. And so it became a pleasantly cozy evening, which we spent in a lush corner between unspoiled sandstone walls or under red brick vault. Aside from smaller inadequacies at dinner, we felt good in the old rat cellar. If we had already tried the pizza, the bill would also have gone up culinary, especially as during a follow-up visit at noon, its fluffy-juice consistency reminded of old times and also left nothing to be desired tastefully. So much for the prehistory and the “Drumherum”. Today the pizzeria is guided by Paula Pisano alone. After the separation from her husband Guiseppe, who has been at the Herxheimer “Galerie” for Italian moments this year, a courageous decision. But the young service workers of Italian origin signal family cohesion without which the Trattoria would probably no longer exist. The reception was pleasantly friendly on that Thursday evening. We were allowed to choose a quiet place in one of the many comfortable corners of the guest room and soon held the menus in our hands. The biggest turnout seemed to be over this evening and so shortly after 8:00 we counted among the last new arrivals. The front part of the tranquil cellar vault was still half filled with guests. In this traditional atmosphere, the couples, families, friends or colleagues still present felt quite comfortable. An inconspicuous mix of old and young ensured a pleasant sound scene in which the excited conversations of sounding dishes and/or Besteckgeflar were still underpainted. The red-white-covered tables mimicked to old Italian inns. There was enough space between them to not participate in the conversations of the neighboring tables involuntarily. A place for romantics, certainly. But without wanting to apply too thick. Better for the first date where the environment should not be too loud and not too bright. And in fact, the few fun tents on the ceiling and walls spread everything else than an operating station atmosphere. The former “Grotte” is still illuminated and this fits perfectly to the simple furnishings. In large-format murals, on which old-fashioned people remember long past times, one can certainly be shared opinion. But here too, the damped light conditions prevent too many unnecessary discoveries and leave the view essentially, namely adhering to the person. Oh, how beautiful that there are such refuges for friends of edible memories. The “Italian around the corner” where the time is still for a pizza is never allowed to die, so my thought this evening. A light was ignited and if the evening had not fallen into the time of my absolute alcohol abstinence, a glass of beading Lambrusco would have been ordered immediately. Instead, a bottle of San Pellegrino found the way to our table for just subsidizable 4.50 euros. Well, the Italo averagesaqua also perlted and did not hurt. At the “Eifelhasch” Bitburger from the barrel you have to be more careful. With sweet whistle to the cyclist, it can be enjoyed halfway. At 3.30 euros for half a litre you were here. With more than 40 pasta positions on the card designed in ring-book form with clue envelopes, I had no more hands in my hands... the selection was not made easy for us. To this end, a long-standing pizza offer was created, which was in no way in line with the pastry's diversity. In the homemade pasta there were some discoveries that eagerly departed from the standard repertoire of ordinary pizzerias. For example, the Orrechiette reminded me of all Cime di Rapa 12,90 Euros of my Apulia holiday, where the noodle dish refined with stem cabbage comes from. Tortellacci tricolore, Panzerotti alla siciliana, Cavatelli con Vongole and Triangoli Rucola are examples of the wide range of self-made pasta, which oscillates between 11 and 15 euros. On the other hand, the pizzas only available in one size rarely broke through the pecuniary limit of 10 euros. During my lunchtime visit, the standard card was supplemented by a few low-priced daily recommendations, including a small supplement salad. With a few meat siblings, e.g. Scaloppina Valdostana, various Risotti and grilled or fritted fish salmon, Dorade and Co. presented the offer almost without shame. There will probably be a lot of things coming out of the freezer, so my guess that made me tend to be an Al-Forno classic in my choice. The decision in favour of the “Combinazione” was made at EUR 8.20. My accompaniment chose the “Spaghetti la Taverna” 11 Euros, which could not have sounded more decoy with black olives, anchovies, sharp peperonies, grated sheep cheese, garlic and tomato sauce. For the time being, I ordered a tomato cream soup of 4.50 euros. At lunch table a few days later, the Pizza 4 Stagioni was robbed of 9.80 euros on my desire to go to their artichokes and replaced with sharp salami. Cooking ham, champignons, peppers and mild peperoni were sociated at the coating and delivered the taste. The pizza floor was a bit thicker and of airy soft consistency. Happiness came steaming from the stone oven and it had a crusty-baked underground, whose unevenly distributed baked browns were of solid craft. The cheese-cover ratio was also true. The ingredients were fresh and gave the hot dough flakes the necessary juice and this typical spicy aroma, which reminded you of the deeply insidious eating experiences at the Italian for children's days. On the other hand, the tomato soup had an average level. Too much of cream blew it tastefully and left a one-dimensional, boring taste on the palate, which lacked any freshness due to acidity. Also here I am not completely wrong when I assign the origin of the basic ingredients to the canned or tetrapack environment. Of course, many Italians make it the same, which is why a good Crema Pomodoro is the exception today. My Combi then came so hot from the stone oven that I gave the bubbling Al-Forno dishes a little time to get to the temperature. The mixture of bechamel and tomato sauce was good with the gratined cheese. Unfortunately, the noodles penne, tortellini, Fusilli were boiled a trace too long before they entered their course into the run-up form. The logical consequence: the 300°-Celsius ovens also took their last bite. Too bad, because there was nothing to be put out on the sauce, though rather settled in the tasteful mainstream. The spaghetti of my accompaniment, on the other hand, had a little exaggerated with the sweetness, because the defensive tomato sauce left an attractive oil cap on its plate. And here too, the noodles could have been more intense. In summary, the strengths of the “La Taverna” are clearly in the field of pizza, with it certainly coming to another visit to take the paste quality even more accurately. A great plus of the traditional local is its anachronistic ambience, in which nostalgic is fully at their expense. The friendly service team and the lightning clean wet rooms also looked freshly renovated... left a positive impression. Certainly, the “Taverna” does not play in the same league as the Mörzheimer “Piccolo Paradiso” or the Landauer “Sapori D’Italia”, but it is a cozy alternative for a tasty old school pizza “ums Eck”."

Krone

➤ Hauptstraße 62-64, 76863 Herxheim, Germany, Herxheim bei Landau (Pfalz)

Piatti • Deutsch • Terrasse • Europäisch • Zeitgenössische Küche

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"Visiting the Krone for the fourth time now. Tastefully and lovingly furnished hotel. Great wellness area with indoor and outdoor pools as well as a great sauna area. The gardens are currently very well maintained despite the autumn weather with wind and rain. Service is lived here! After a few days, the service team knows your food and drink preferences. In the evening the brownies come and shake up the bed again and leave a little sweet for the night . An apple is regularly placed in the room. The breakfast is outstanding nothing is missing. TIP: Allow at least 1 hour for breakfast!! In the evening you can pamper yourself the restaurant offers exclusive dishes and coordinated wines. In the evening you definitely have to book a table. It's always full here, unfortunately it sometimes gives the impression of being hectic, but the friendliness of the team suffers as a result. Thank you for a lovely relaxing time in your hotel!"

Pizzeria Da Salvatore

➤ Im Stadtkern 3, 76870 Kandel, Pfalz, Germany

Piatti • Pizza • Sushi • Kebab • Mexikaner

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"corona and the corresponding hygiene regulations have not yet arrived in juli 2021. no collection of contact data tables will indicate without disinfecting at least level between the tables not at any point about the maximum number of persons on the toilets ... that eats or whether the hygiene rules in the kitchen are implemented in a similar manner with the rules for corona hygiene? for me, the native during the pandemic is no longer an option. my health is important to me, and there are Italians in candel who keep themselves controlled by the corona. it is surprising that local administration/local administration is close and is not traded (it has been observed in autumn 2020). open local and healthy guests should be in the interest of the operator. a critical gas"

Pizzeria Da Angelo Hatzenbühl

➤ Lindenstraße 1, 76770 Hatzenbühl, Germany

Piatti • Pizza • Pasta • Pizzeria • Italienisch

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"There are them or better said: there are them again. The Pizzeria Da Angelo in the South Palatinate tobacco village of Hatzenbühl. For 25 years, pizzen have been baked and pasta cooked in the rustic-ury atmosphere of a converted barn. And that even though Hausherr Angelo Muro and his family have acknowledged the service at the guest for reasons of age in August last year. With 37 years of gastronomics on the hump, no one has taken it, but in the area they were already worried about what would become of the iconic pizza mood. The new operators hired it smartly. In the transitional period, they looked closely at the processes and seemingly got very quickly pointed at what is happening in Hatzenbühl's best and only pizzeria. To continuity. With a completely new concept one would most likely have driven against the wall, for that there are just too much tribal clientele from which the store lives. So the proven recipes were taken along with the premises. An idea that seems to be quite good at the local utilisation. The guests have been coming from the South Palatinate for many years, some even from the Baden environment and have appreciated the pizzas with the slightly thicker soils, like and some even love. The pasta dishes have always been like this. Angelo finally came first to squeeze a juicy pizza. Or to enjoy an Italian salad, whose very special vinegar oil dressing was one of the best kept gastro secrets throughout Hatzenbühl. There is also a quarter of Lambrusco or a dark andezer from the barrel – more it does not need for the small moments of enjoyment in the cozy pizza shed. During our first visit under the new direction about two months ago, we were amazed at the fact that nothing had changed at the facility. The pizzeria with a variety of antiques still sprays its rural charm and acts on the guest in a timeless and laborious manner. In the guest house distributed on three floors, it is still loving-anachronistic and in so many lassy corner the candlelight is still flickering in the past. The old piano, the red telephone cell and the stone pizza ovens belong here to the interior as the three-wheeled scooter “Piaggio Ape” with which the old master Angelo Muro still conjures up the fragrant all-round baked goods from the oven on the gondola on some occasions. As far as prices are concerned, there have been no significant increases with the change of operator. The menu has been tightened. More than ever, the focus is on pizza and pasta. In the former, the Maxi version has set up a new “oversized” for “durationesser”, which now gives rise to the lush Italian pasta shops in four different sizes. Starting with the small Margherita for 4.80 euros up to the Frutti di Mare in a very large amount for 9 euros, the price level is rather moderate. In pastel dishes, the portions are still available in two sizes. The price difference is usually below one euro. The meat and fish offer is limited to fried Calamaris 8,10 Euro as well as fried schnitzel or Parmesan carvings 11 and 13 euros in the large version. The powerful portion of band noodles with salmon from previous days has disappeared. It's good that we had reserved a place by phone before our last arrival. On this Sunday evening something was very nice in the Hatzenbühler Italo-Scheune. In addition to the obligatory salad, it was as often as the pizza Frutti di Mare in large for 8.00 euros, which made me the decision easy. The anchovies were thrown out of the “cushion team” from the outset, on sharp peperoni or I forgot garlic as an extra wound this time. Only the squid rings should land on the pizza for nostalgia. The young blonde service briefly asked her boss who saw no problem in it. In shells and shrimps, the new operators rely on better quality, which is clearly good for the current Frutti di Mare. The slightly thicker floor was nicely fluffy and came well baked on the plate. In addition to the legendary seafood version, “Venezia” with mushrooms, salami, paprika and minced meat sauce as well as the classic “Angelo” with mushrooms, paprika, salami and ham with the predicate “especially delicious”. However, my accompaniment chose the middle “Tricolore” 7,90 Euro with Gorgonzola, broccoli and cherry tomatoes, which came a little pale. With her Veggie pizza, a little more material could have been found on it to give the name-giving “Tricolore” a visual honor. The large Italian salad iceberg salad with celery and carrot stripes, cheese, ham, tomatoes, green beans, egg, tomatoes and cucumber for 6.40 euros was divided as usual. The spicy-deliced vinegar oil dressing was almost a 1:1 copy of Angelo times. With a few extra slices of white bread to suck, we left an exemplary cleaned salad plate. The dark Andechser from the barrel, 0.4 l for 3 euros, and the slightly chilled Lambrusco, the area for 3.50 euros, was perfect for our defensive dishes. With a standard bill of just under 30 euros, we left the Hatzenbühler Kult-Pizzeria and enjoyed the fact that it tastes as good as Angelo Muro's times despite the change in the operator last year."