Landrestaurant Burrweiler Mühle

Robichon

➤ Orensfelsstr. 31, 76833 FRANKWEILER, Frankweiler, Germany

Piatti • Sushi • Cafés • Mexikaner • Asiatisch

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"When the Frenchman Bruno Robichon, together with his wife Hannelore, took over the village business “Zur Frankenburg” in the Orensfelsstraße in July of 1984 in the idyllic Rieslingdorf Frankweiler, the southern Palatinate seemed to be even more culinary. Well, in the same year, a certain Karl-Emil Kuntz took over the office of the chef in the Haynaer Krone and cooked his first star two years later, but otherwise, in the region lined by wine bars, ostrich farms and village bites, there was not much going on. The love of the defensive regional cuisine went first and foremost through the Saumagen. In this respect, this luxury slave, committed to the cuisine of our neighboring country, was something extraordinary from the outset in the heart of Frankweiler's residential area. And that today, 35 years later, the restaurant still exists and still enjoys a great popularity, speaks for its continuous quality, with which exquisite Franko classics have been served for over three decades. As a solid gastronomic authority and reliable recommendation, this family-run traditional place is no longer a secret tip. And so I also enjoyed the classic French inspired bistro cuisine of Maître Robichon for the first time 25 years ago. A family Christmas dinner led me back then into the living house, which is very little on top kitchen. The fish dishes prepared on the spot from then keeps my long-term culinary memory stored until today. On the other hand, the homey living room-winter garden atmosphere of the two guest rooms together around the 45 seats, I had no longer quite on the screen when, together with my wife, on a warm summer evening in mid-August after a long abstinence, I slipped back there again. The fact that the following visit should take place just two months later was not yet possible. Apparently, we must have liked it quite well. Also in August we knew nothing about the upcoming renovation of the first guest room, to which we missed a completely new look. In the formerly traditional living room with a well-maintained farmhouse atmosphere held a not inferior chic bistroambiente entrance. With new lighting in the form of contemporary pendulum spots, green walls and noble wooden tables and wall benches made according to their own ideas, this was a surprise in the very best brasserie channel. On both visits I reserved via Facebook or email. I communicated both with the daughter Sophie FB , who has worked in the service sector for seven years, and with her mother Hannelore Mail . The latter, thanks to her dedicated daughter, obviously makes it a little quieter after so many years in the gastro and is no longer behind every evening. And so was the daughter of Sophie, who kindly received us and transported our jackets to the wardrobe. She was supported by another service force on both evenings. Our questions were answered professionally and openly. We had enough time, and after every walk we were asked if everything was fine. This did not happen as a study, but sounded for real interest in the good of the guest. The fact that during the visit in October the chef came to our table for a small professional empire about the preparation of his bouillabaisse showed us that one takes time here not only for the tribal clarinets. Mr. Robichon was relieved in the kitchen by another chef Nils, who had also completed his apprenticeship here and acted as the right hand of the boss. I also saw the young Azubi Tobias through the riches to the kitchen. The one or other remedy seemed to complete the manageable staff ceiling of the place. According to the existing Womanpower was limited to the essentials without having to act in a thirsty way. Bruno Robichon wants to bring his guests closer the fines of the French cuisine and offers, in addition to a reduced à la carte selection of classic bistro dishes fish soup, mixed appetizer plate, croustillant with lamb filling, fillet from the Charolais-Rind, medallions from the Breton lamb and sea grind fillet with scallops three different menusourmetal season. Some of the à la carte dishes are found in a slightly modified form in the menus. The decision for the five-course 60 Euro gourmet menu was not difficult for me. The original Seeteufel-Carpaccio could easily be exchanged for the much praised fish soup with Rouille and Croutons. A fine selection of cheeses and a tartelette with lemon mousse and lemon-thymian-sorbet were added to the second and third aisle wolf fillet and lamb medaillons. My wife was taken to Provence from the 49 Euro season in four stages. On her palate voyage, she was sent to the south of France by grilled Provencal vegetables with goat fresh cheese, a small fish soup with roasted dorade fillet, rabbit pupils with fresh puffs and apricots with lavender cream and apricot sensorbet. The really excellent assorted bottle wine card, which, in addition to a variety of French trouvailles, also lists good Palatinate drops, makes the heart of every wine lover beat faster. All important wine regions of our neighbouring country are represented with selected chalks. In addition to Burgundy, Beaujolais, Bordeaux and Rhônetal, even the Maconnais, the Loire and the Languedoc vinophil are honed. Friends of large Palatinate plants may enjoy Riesling von Rebholz Siebeldingen, Weißburgunder von Münzberg Landau-Godramstein and Spätburgunder by Messmer Burrweiler. Small bottles of 0.375l are also represented in the extensive grape juice range of Robichons. In August, we selected a quarter of Côtes du Rhône Villages Séguret from the Domaine de l’Amandine for fair 5.50 euros as well as a juicy Weißburgunder Cabinet from the Siebelding wine specialist Wilhelmshof to 6.50 euros for the same amount. The red Southern French was a real wolf in the sheep's fur. He flattered us through the summer evening, while Mr. Weissburgunder, with melt and a hint of exoticism, could not have given us a better counterpart. When we arrived in October, there was no trace of restraint regarding the choice of a suitable bottle wine. The 14% Réserve Rouge from 2012, called “Mas de Tannes” from the exceptional winner Paul Mas Languedoc, proved to be a worthy food companion, who swung deep dark in our glasses with wonderful bottled ripe. With a price of only 23.50 euros, he was also a real bargain. To agree, our “bouches” were thoroughly “amused”. In August we enjoyed an aromatically fragrant paprika-espuma with olive oil emulsion, which, just like the two months later, refined with curry and filled with a fig-acid red-bete vinaigrette, the small glass aromatically. A hint of seasonality that had already been felt in the airy buzz. To this end, hearty cheese-wind bags, called “Gougères” in Burgundy, were presented. Fluffiger couldn't have had the greetings from the kitchen. At the latest when we arrived at Bruno Robichon for the second time a few days ago, we realized how important the chef is a fine acid component in his dishes. This draws like a red taste thread – in different nuances and shades is understood – through its food repertoire. Typically French. The start was made by a fish soup, completely without alcohol, which came on a strong bobillon basis with dead evening roasts and a lot of tasty sea noise. On the edge of the plate filled with juicy fish fillet insert, a yellowish hem kissed from the hearty use of one of the most important Bouillabaisse spices ever, the saffron. Also the use of garlic was not deliberately under homeopathy from the outset. Consequently, the aromatic fish broth confronted my taste pale with a Mediterranean-maritate wide wall format, which I had only perceived a trace more intensely at the port of Marseille. But that was a long time ago. Bravo, Mr Robichon’s “subscription court” was a very successful kick-off and came up with a lucullic hit. I could even dispense with Rouille, roast bread and cheese rasps, which were not allowed to be missing as obligatory supplements, so beautifully advised Brunos Bouillabaisse. My wife also praised her vegetable hills fragrant with fresh herbs, with roasted pine nuts, fine olive oil and a handsome goat cheese filling. The grilled main players were Aubergine, Zucchini and Paprika. However, the acute use of garlic, sage, thyme and rosemary made them completely unfold. The cheese cream of the goat, also with a herbal note, fits perfectly into this colourful Provence-Potpourri with its slightly herbal freshness. We switched a gear higher. While Madame was presented with a slightly smaller version of the fish soup adapted to the menu, I got it to do with a perfectly fried seawolf fillet on the skin that throned on homemade Sepia noodles. A “cleaning” well tasted Sauce Ratatouille complemented this already purely visually very successful course of fish in a pleasantly savory way. It's good that there were a few more bitches from the Weißburgunder cabinet in the glass. Because the fish plate was excellent. Oh, how wonderfully such a snorkellessly cooked Mediterranean food made from high-quality basic ingredients tastes! What more does it need? But there was more. And also the meaty “tasks” of the evening we wanted to ask ourselves. Especially since the macchia's baled scent in the form of two juicy lamb medaillons from Brittany rose into my nose on an equally well-smelling sauce level. The potato gratin was served à part in a small dish. To this end, slightly bite-resistant, cooked vegetables peas, carrots, Kohlrabi . A classic three-component dish, which lived primarily from the handmade impeccablely prepared lambs and the two easily grown-through, à point-grilled medallions of the salt marshes, which were naturally very spicy. Its aromatic meat was congenially refined by an animating herbal marinade, not only the highest olifactory demands, but also produced a wide palate grease with its end user. Also wonderfully juicy the one Roulade did not dissimilar paupiette of the rabbit, which my wife joined together with pifferlings of the high quality class. And everyone who knows himself in meat dishes who quickly hops into the dryness of such a bunny. A hint of basil, which touched both from the filling of the carnival back and from the lushly portioned jus, surrounded the feast served with the same vegetables. Maître Robichon also gave this full-bodied appetizer a certain extra and made my heart lady spoon out of the full. The cheese course before the dessert consisted of four well-ripened specimens. Goat cheese roll, Comté, Reblochon and Fourme d’Ambert covered a quite wide range of flavours ranging from mild to spicy. This was also a pleasant cross-section through the French cheese continental. The creamy Fourme d’Ambert, the soft goat cheese, the slightly more flexible reblochon and the hard bar from the Franche-Comté were really fun. The quite lush menu portion was managed by us in the sharing mode. The milk products offered should not close our stomachs. Because the sweet finale was before us. The tartelette, flanked by Him- and Heidelbeeren and equipped with lemon mousse, from the finest grape vinegar had received a ball of lemon thyme sorbet on the plate as an acid-aromatic counterpart. Well, that with so much citrus freshness a few little Merinque cups turned my dessert back to the sweet. The wife was also attached to her apricot abdomen, whose excellent lavender creams extended the sweet ripe fruit pieces blessed by abundant carotene by a slightly herb note. The apricot sensorbet also provided the appropriate freshness. Sauer, herb and sweet – a combination that actually raises every dessert to a round taste experience. The fact that we were crowned with two pieces of Schokotarte made us nothing at all, especially since this Petit-Four replacement would have denied each good Patissier a jealous “Chapeau”. This was not a chisel, but an entry draught for lovers of the elevated cocoa content. Along with the last red wine cap, this was impeccable or “comme il faut” as the French says. Like I would like to review the second visit here. But that would probably blow up the textual framework. Only so much is said: my two à la carte dishes selected this evening, a fabulously grilled duck pot liver on apple leafy pillows with lentils on Vinaigrette with fabulously delicate tranches from duck breast 22,50 Euro and the perfectly medium rare fried fillet from the Charolais cow on red wine sauce, autumn vegetables For the sake of completeness, the four stations of their culinary autumn hike are briefly listed. Goat fresh cheese with red bee and autumn vegetables made the colourful start. The intercourse was marked by a Coquilles St. Jacques, filled with Crevettes, Mies and Sapphire, which was not so dissimilar to the baked Breton species. At the main course, the breast and throat of the mare chick zealed for the most juicy moments on the plate. A wonderfully sinful Mirabellen-Clafoutis had been given to Zwetschgencomott and Mirabellensorbet as an adequate companion. For us a dessert for sharing and dahiny. Merci Sophie, Merci Bruno for these two evenings at a very high level of taste. The extremely well-priced Gaumenorgia impressed and we are looking forward to the next visit. Bringing such quality to the plates for 35 years is worth all honour. Chapeau, monsieur!"

Landgut Buschmühle

➤ Buschmühle, Weyher In Der Pfalz, Germany, Weyher in der Pfalz

Piatti • Cafés • Mexikaner • Asiatisch • Vegetarier

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"Super persönlicher Empfang von Herrn Weber Chef v. Personal) per Handdruck. Zwischendurch kam die Chefin des Anwesens an den Tisch und redet mit einem und Später noch der Chef, Anwalt, des ganzen. Beide hatten für jeden Tisch ein paar persönliche Worte. Selten, dass es so etwas noch gibt!!! Jederzeit wieder!!! Essen- Preis, Leistung passt. Leider nur zu weit von zu Hause weg. Service: Dine in"

Don Camillo E Peppone

➤ Weinstraße 21A, 76835 Gleisweiler, Deutschland, Germany

Piatti • Kebab • Cafés • Mexikaner • Asiatisch

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"Rural Italy in the middle of the Palatinate. The name of the Ristorante in the wine and recreation area of Gleisweiler, which was opened almost 10 years ago, could not have happened to passersby. But instead of a powerful, slotted priest “Don Camillo” who is in constant conflict with the sovereignty of Mayor “Peppone”, the guest expects a special Italian cuisine that is characterized by the calabresian home of the two hosts, Laura Cesario and Pasquale Cuscuná. And finally, we managed to look over here. Recommended by friends “Foodies”, the visit has long been on the program. Before that, a detour was offered to the neighboring village of Burrweiler. A small walk up to the promising Anna Chapel is always worth it. From here, one is at the feet of the Rhine plain and it already costs some overcoming the very welcoming restaurant “Sankt Annagut”, which is located next to the parking lot. But we had finally reserved “Don Camillo” and looked forward to a lasy pasta evening in autumn. We arrived shortly after 20 o'clock at the Ristorante, which comes from the road, almost directly at the entrance of Gleisweiler. And yes, the first impression is that of an agritourism, as it is often encountered in southern areas outside the villages or near many busy roads. Apparently there are several ways to enter the restaurant. We chose the way over the outdoor terrace, which first us at the bar or Theken area passed to let the Pizza Back Station and Monstersteinofen lie on the right and take place in the rear area of the main guest room. The boss led us to our reserved table, which was somewhat in the passage area to the adjacent “Wintergarten tent”, but had the advantage that there was always something to look at. There were some tables around us. The easy friendly way with which the two owners cared about their guests in the service led to a high proportion of tribal clients. The bottle of Grappa was put on the table so that everyone could pour in. The atmosphere inside the Ristorante can be described as warm and unpretentious. On the walls are hanging a lot of Italian landscapes and lifestyle in oil. In addition, a few framed black and white photographs of the two namesake probably from various post-war films. From the ceiling, a few hanging lights separate from the ceiling, which provide a pleasantly warm lighting. The floor is tiled differently from space to space, the ceiling of the rear guest room is completely covered with wooden panels. In the front area, the white ceiling only covered by individual beams makes the interior look a little more friendly. The wall in clinker optics reminds of long forgotten living and furnishing sins of the 70s and 80s. It doesn't just seem antique and old-fashioned, it is. But it is so desired and has its charm. Simple wooden chairs with hole in the backrest and simple but clean table linen complete the inconspicuous interior that radiates a very own timeless charm. This evening the two-year birthday of a member of the large family was celebrated extensively and who thinks that the little Bambini at 22 o'clock was already all in their bed or Maxi cosi lay, he's terribly violent. The kids liked the unattended walking around in the restaurant, which was performed without shouting, but with a lot of fun and curiosity. Sometimes I had some concern about our waiter, who could have stumbled over one of the children with his full tablet, but what did not happen. The birthday party sat in the tent, which houses a cozy winter garden in the cooler or cold season. In summer, the tarpaulins are crowned and the roofing is part of a Mediterranean outdoor area overlooking the nearby vineyards and the adjacent Palatinate Forest. The hosts understand how to use their premises in the best possible season. At this Italian's tasty pasta, Don Camillo and Peppone would probably have sat side by side at the table and briefly exposed their disputes with a Mediterranean noodle plate and a glass of Vino. While Peppone would surely have depressed the Bistecca Fiorentina from Chianina Rind as Porterhouse Steak alone. On the first side of the menu we were attentive to this Tuscan meat speciality with the typical t-shaped bone. In the same way, one seems to like to serve the Italian meat pots. Lammkrone, Saltimbocca, Scaloppina and Entrecôte are waiting for guests with meat hungry. In addition to a good selection of pasta dishes, these are undoubtedly the culinary focus in the “Don Camillo”. A manageable selection of appetizers salads, soups, antipasti and various pizzas complete the offer. Fish and marine animals are also available in the form of grilled giant roes and tuna fillets. In addition, a table with daily recommendations is available. Unfortunately, we noticed these too late because it was not visible from our table. The service had apparently forgotten to draw attention to this offer. Not bad – the next visit will be studied more closely. A face came to me when I entered the restaurant. Patrone Cuscuná is supported by the Oberkellner of the now no longer existing Landauer Ristorantes “Raffaele”. The Italian Gastro community is holding together. A bottle of San Benedetto 0.75l for 4.50 Euro, a small apple juice choir 0.2l for 2.00 Euro and a quarter of Montepulciano 4.50 Euro immediately found the way to our table. A larger range of Italian bottle wines is offered on demand. As a common appetizer we chose the “Gamberoni Piccanti” 10,50 Euro . Four shrimps came out of the wood oven, bathing in hot olive oil. They lay in a kind of ceramic pan and were baked with tomatoes, herbs, garlic, onions and sharp Peperoncini pieces in the oven. No wonder that the fine aroma just got us into the nose. And of course we did the herb garlic oil mixture with the typical Italian white bread by little. The Montepulciano tasted a little flat. Normal averages that have been presented openly. We had both ordered from the homemade “Pasta Ripiena”. Once upon a time, the “Ravioli al Pecorino fresco” filled with fresh pecorino, veal and potatoes were 10.50 euros of my accompaniment. They smelled like sage butter, in which they had been swung before, and had the right bite. My “Roselline di Pesce” €10.50, noodle bags filled with high quality fish, swung in a curry cream sauce. This tasted very discreet, was refined with a few shrimps and gave the fish-filled noodles enough taste space to unfold. A little less sauce would have done it. Beiden Pasta dishes were tasted their fresh preparation. From the serving I found the Pecorino Ravioli of my accompaniment a bit economical, while my noodle pocket plate – thanks to the lush cream sauce – was a bit more filling. There was enough room for a dessert. A still liquid chocolate soufflée 6,00 Euro in the core was the finale this evening. Of course the convenience was, but really good. By the way, there are a lot of restaurants that use finished goods at the Schokoküchlein, and this is not done by the guests, because things are not done much better. Our evening ended with a nice chat with service manager and owner Pasquale Cuscuná, who still gave up a homemade Limoncello at the expense of the house. Oh, I just like her, this uncomplicated, but even more delicious Italian cuisine. Even though the “Don Camillo” comes from the ambience, it is still very cozy and in combination with the freshly prepared noodles and meat dishes also absolutely authentic. Next time, meat comes to the table. The Bistecca Fiorentina would certainly be worth a try."

Prinzregent

➤ Unter dem Kloster 1, 67480 Edenkoben, Rhineland-Palatinate, Germany

Piatti • Cafés • Fastfood • Mexikaner • Europäisch

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"Egal ob suppe, salat, heilbutt, schnitzel oder steak. Das essen wurde mit absoluter liebe zum beruf und fachliche kenntnisse angerichtet. Kalbfleisch schnitzel mit toller panade. Die weine klasse da nicht an einen winzer gebunden. Warum dann nur vier aus fünf? Der service ist leider ( von der einen männlichen Ausnahme abgesehn) sehr grobmotorisch es fehlt der gleiche standard beim service den die küche vorlegt. Schade. Nichts desto trotz ein toller besuch mit jammern auf hohem niveau"

Pizzaservice Bella Italia

➤ Kanskircher Str. 24, Albersweiler, Germany

Piatti • Kebab • Pizza • Mexikaner • Asiatisch

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"yesterday evening we were quite spontaneous on the search for a delivery service were fortunately encountered this great restaurant.The man who took up our order was kindly accommodating. the order came (as announced) after 30 minutes at us at everything was as it should be: the pizza the noodles were hot, the salat super fresh, the drinks cooled the ice still frozen. Moreover, everything was great dressed just has tasted incredibly good.We will order more often in future!"