Speisegaststätte Bollmann

Im Steinland 2, 67592 Flörsheim-Dalsheim, Floersheim-Dalsheim, Germany

🛍 Deutsch, Europäisch, Mittagessen, Mittagstisch

5 💬 2 Recensioni

Telefono: +496243452

Indirizzo: Im Steinland 2, 67592 Flörsheim-Dalsheim, Floersheim-Dalsheim, Germany

Città: Floersheim-Dalsheim

Piatti: 26

Recensioni: 2

"very good natural cuisine, large portions, friendly service. Cheap prices. Pommes and roast potatoes very delicious. Easy, but clean, unfortunately no outside seats."

User User

Natural older place. Food and especially salads are top.

Indirizzo

Mostra Mappa

Recensioni

User
User

well-bourgeois older local. eating and above all salate are top.


User
User

very good bourgeois kitchen, large portions, friendly service. prices cheap. pommes and bratkartoffeln very tasty. simple, but clean, unfortunately no outside seats.


User
User

very good natural cuisine, large portions, friendly service. Cheap prices. Pommes and roast potatoes very delicious. Easy, but clean, unfortunately no outside seats.

Categorie

  • Deutsch Assapora i ricchi sapori della cucina tradizionale tedesca, caratterizzata da carni sostanziose, crauti agri e salse sontuose. Delizia con piatti autentici che portano il gusto della Germania sulla tua tavola.
  • Europäisch
  • Mittagessen Deliziati con le nostre proposte per il pranzo, dove ingredienti freschi e sapori globali si uniscono per creare pasti appaganti. Scegli tra una varietà di insalate, panini e piatti principali sostanziosi per una fuga culinaria a metà giornata.
  • Mittagstisch Lunch Table offre un delizioso assortimento di specialità di mezzogiorno, con ingredienti freschi e di stagione in piatti sia classici che inventivi. Ideale per una veloce pausa pranzo o un pasto rilassante con gli amici.

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"General To the skills of Jean Marie San Martin you don't have to say much. Anyone who went to school at Paul Bocuse is undoubtedly one of the top chefs at all! If you go to the wine vault, you should have a thick wallet, but you also get the finest. For the concept: Jean Marie is in the kitchen and only occasionally looks past to get feedback from his guests. His wife Steffanie throws the shop in front and that's really good. She is a lovely hostess with a lot of ideas about the design of the guest rooms, but also the wine recommendations. And they had it this evening. More down. Operation We were best caresed by the boss and an employee!! Cheese of wine: Carpaccio of beef marinated with basil Pesto, celery Dillashes and crunchy sprouts filled with oxenbäckchen Duo from the house-beiztem salmon in dill and lime with ginger foam and salmon sprinkled in green tea and beech served with salad sauce First there were caraway bread and rustic bread with raisins, with goose-dresser and lard. Next came a grave from the kitchen that would have given every appetizer the honor. It consisted of a vegetable soup in the glass with a cream hood, a herrings marinade with apple compaction and a fish paste. The two appetizers were then served. There was the Riesling to the pickled salmon and the Grauburgunder to the cattle carpaccio. All super delicious! Before the main course there was another surprise waiting for us, but actually there were two. The first was that there was some sort of interim dessert. From a cake from the day before, Jean Marie had crawled an ice cream. Very creative and tasteful a revelation! At the main course, the housekeeper then proposed other wines than those we had chosen. There were wines that weren't on the map. To my duck lobe I got the rose served and dressed the deer back a spice traminer hoppla! A spice-traminer, fits this!? The wines were just perfectly harmonized with the taste of the dishes for the low knees! The final espresso was then sweetened to us with homemade coconut and chocolate groves. After 5!! wonderful hours, we left a heavy heart and around only 130 euros poorer the place of action which will remain in memory for a long time. The ambience An old farmhouse in the village centre of Bermersheim has been regarded as the home of the San Martin couple for over 20 years. The restaurant was embedded in the attached stable, which is covered by a wonderful old cross-rib vault. Everything is designed with a lot of taste and love to the smallest detail. An oasis for the soul. Clean top!!"