St. Urban Im Deidesheimer Hof

Telefono: +49632696870

Indirizzo: Deidesheimer Hof, 67146 Deidesheim, Germany

Piatti: 3

Recensioni: 2

Sito Web: http://www.deidesheimerhof.de

"Our originally booked hotel near Kaiserslautern was unfortunately closed. Are we going home or on? We decide to continue the South Palatinate, there is a dinner and then at home. To find accommodation, it was too late. Finally, we land in Deidesheim, the Deidesheimer Hof looks like always inviting. The seats in front of the historic house are well covered, a parking space quickly found. . A service staff welcomes us friendly. Yes, a table for 2 people can still be made. We'll take a seat and ask if we want an aperitif. I look forward to the short trip with an overnight stay, and I don't want to ask you home today. In short, I tell her that the aperitif would decide whether we know if there is one room for us. My husband only grinned – he was really surprised not about my overwhelming tactics. She promises to settle this. The happy news: We can stay overnight! Let's get the aperitif. For my husband the Riesling Sekt, 0.1 l to 7.20 €, for me the Pinot, 0.1 l to 7.50 €. Both the winery Menger Krug, Deidesheim. A good start. A bottle of Taunus, 0.75 l, € 6.90. Shortly afterwards, 2 varieties of fresh bread and a beard cream are served in the wake-up glass. For 2 people it is abundant. A good start! We study the menu, the decision is not easy. As an appetizer for my husband: small salad plate vitamino, leaf and raw food salads, at € 6.90. For me the icy gazpacho with paprika, onions, basil and lemon shrimp at € 9.50. After a pleasant waiting period, the appetizers are served. The salad plate with fresh ingredients, very fine raw food salads, the housewear convinces. Pumpkin seeds as a crispy supplement. The Gazpacho serves as a kit. I didn't expect that, but a great idea. The gazpacho with crispy crumbles. Drum in small bowls: basil in oil, red and yellow pepper cubes, red onion cubes and shrimps. Here I test myself and enjoy. Very good, but the Gazpacho was just cold. I would like to have it better, maybe it had warmed up quickly at high outside temperatures. Much more sharpness could have taken them for my taste (I have a large recipe with tomatoes and watermelons; invented . As the main course, my husband chose the fillet of Zander with horse sauce, Beluga lenses and baked cube potatoes at €24.50. For me it can be the medallion of the navy with black sepiarisotto, bean vegetables and saffron sauce to € 26,80. Our car was parked by the house service in the somewhat remote in-house parking between appetizer and main meal. So we ordered another wine. For my husband a Sauvignon Blanc from the Müller winery in Forst. 0.25 l aromatic wine for € 6.30. For me a Blanc de Noir dry, bright crocheted, recommendation of attentive service workers (in fact not on the map of open wines. 0.25 l to 7.50. We always like the evening better. Especially when the delicious dishes are served. Zander, fried crispy on the skin. The meat juicy to the point, beaten on the Beluga lenses. They still have the right bite and are still allowed to bathe a little in a light horseradish foam. Freshly sprinkled horseradish brings neat spices on the plate, cocktail tomato and dill the color. My husband is also enthusiastic about the fried little potato cubes, in the small shelves. Zander on Beluga lenses The naval dive can remain absolute here. Red Mullet? I appreciate it with Paprika de la Vera. Although the service is perfect throughout the house, I could not pick up a cook. Seed gets dry quickly. This generous part would have taken 1 – 2 minutes less heat. He was still very good. As a supplement I was delighted with fresh Calamari rings. Sepiarisotto cooked with light bite to the point. The delicate, very long beans, decoratively crowned. That's the foamy saffron. Great! mullet, sepiarisotto, beans We have given up a dessert from the lack of space in the abdomen. The ambience in the whole house, to the toilets: noble, dense, very well maintained, stylish... it really fits everything. As you expect from this traditional house. . We enjoy our fine food, wine, the great atmosphere overlooking the well (except the evening alternating-colored lighting of the well! The service is always available. The Deidesheimer Sorglos package goes into the rooms booked at short notice! Everything was like that. Our luggage is turned off, we turn another round through Deidesheim to give us another wine as a baggage in Deidesheimer Hof. At 23.00 a.m. here in the city centre is out, which fits us after a long day. No one has to drive and the next morning we enjoy a first-class breakfast, with freshly served Pier Omelett! The entire staff is perfect as you expect. We could hardly compare ourselves with the attention. In the morning we check out, our car is on the door without notice. 2 small bottles of water are given to us for the ride at summer temperatures. Sometimes there are small things that make a house big! I confess at the end of the theft: About 25 years ago, I was at a wine festival in Deidesheim. Before the Deidesheimer Hof “Show Cooking” was announced and I was simply “adapted”. A demonstration shrimp spear was so inviting on a plate... He was really good. And behold, sometime the guests come back, write a little novel and even pay the bill! We like to come back!"

Menu - 3 opzioni

Tutti i prezzi sono stime.

Calamari

Calamari fritti, croccanti anelli di calamaro serviti con salsa di aioli al limone per una deliziosa esplosione di sapore.

Gazpacho

Deliziosa zuppa fredda spagnola a base di pomodoro, cetriolo, peperone e cipolla, condita con olio d'oliva e aceto.

User

★ ★ ★ ★ ★

Our originally booked hotel near Kaiserslautern was unfortunately closed. Are we going home or on? We decide to continue the South Palatinate, there is a dinner and then at home. To find accommodation, it was too late. Finally, we land in Deidesheim, the Deidesheimer Hof looks like always inviting. The seats in front of the historic house are well covered, a parking space quickly found. . A service staff welcomes us friendly. Yes, a table for 2 people can still be made. We'll take a seat and ask if we want an aperitif. I look forward to the short trip with an overnight stay, and I don't want to ask you home today. In short, I tell her that the aperitif would decide whether we know if there i...

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L.A. Jordan

➤ Ketschauerhofstr. 1, 67146 Deidesheim, Germany

Wein • Sushi • Kreativ • Europäisch

"In the otherwise quite lively Deidesheim, Ketschauer Hof has one of the most beautiful and quiet courtyards, which is also the stage for the two restaurants of the stylish hotel. For our first evening in the “L.A. Jordan” we enjoy the beautiful weather covered on the terrace. Due to the time constraints that are still in force at this time, we start our dinner earlier than usual and come with the temperatures that will be slightly cooler in the evening, while some guests later change inward, but because of the tables that are generous anyway they are equally well placed on the requirements. A menu at Daniel Schimkowitsch always begins with a sensory watchmaker. The apple syrup filled with ginger looks harmless, but with its pronounced sharpness brings the aromas immediately into the habitat position. And this smallness also marks one of the stylistic elements in Schimkowitsch's kitchen: sharpness and strong aromas. Apple, ginger, coriander The second Apéro is also seamlessly connected here. A parrot with shrimp and anchovimayonnaise has a clear Indian note with the chip and is also clearly spicy with the use of the crimp. Papadam. Shrimp The last Amuse Bouche appears surprisingly reduced, but it proves to be fascinating intense. A duck of dim in a highly concentrated, slightly salty duck broth proves to be strong and unusually tasteful. A large walk that also clearly marvels the direction of the kitchen with Asian flavors. The menu begins with a relatively coarsely cut Tatar from the excellent Ora King Lachs. A mandarin mayonnaise and rice pearls for the crunch already offer variety. Also savory caviar delivers texture and supportive taste, but above all the deep vinaiigrette based on bonito flavored travel vinegar perfectly rounds this elegant dish and makes it a great start. Ora King Lachs, Mandarine, green Thai Chili and Sambai-Vinaigrette How to put green asparagus in a completely new context, Daniel Schimkowitsch proves with the next gear. A bar is covered with olive groves and molten Lardo, which would be a good combination. But with the ginger berry blanc and a grandiose foamy ginger, the plate is catapulted directly into the TOP 10 list of this year's dishes. Green asparagus from Provence, Kalamata Olive, Lardo and ginger With a fried piece of stone cook it goes on, covered by a piece of zampone, which is filled with pork foot and a green ash. Sunflower seeds ensure that the mouth feel is not too soft overall. All that sounds more powerful than it actually is. The kitchen turns a gear here, but to all taste bombs before this is probably a wise decision. Of course, this is also a very harmonious combination. Lieu Jaune, Erbse, Zampone and Escabeche verde The quality of the Kaisergranat can be seen at first glance. The specimen of the Faroe Islands is of impressive size and Daniel Schimkowitsch makes it good to cover it with mustard seeds and a sauce based on Crème fraîche relatively mild and rather sweet. So he lets the crust animal the stage he deserves. However, so that it is not too pleasant, there is a co-player with the à-part-rich large lobster bisque that brings powerful anger into play. This is a big walk that reminds me of a visit to the New State Gallery in Stuttgart many years ago, where the most sustainable impression was a compilation of two pictures that radiated a great rest on the left and presented an almost stormy picture on the right. Impressive. Kaisergranat from Midsund, Cream Cru, XO Oil and Bisque Hummerbisque Among the most popular fish in Japan is the Madai, comparable to a Dorade Rosé. Here comes with crispy skin and otherwise hard-blooded. Red Daikon Rettich and a Umami butter sauce based on Teriyaki form the reduced frame for a retracted but again very harmonious walk. Madai, Umami Mother and Red Daikon On our little gourmet trip we enjoy the third time of the evening. It comes from the prestigious Polting estate and is covered by a pane of perfectly fried berries. There are cabbage rabies in textures, among other things as pure cabbage green. The jus of the burnt scarf is intense and tasty, but lets the burnt only see. A pleasantly reduced and handmade perfect equipment. Poltinger Rehrücken, Gänseleber, Kohlrabi and burned Shallottenjus As Pré Dessert it goes back to exotic soils with a yogurt on green, Japanese peach and melon. As expected, this is very fresh and puts the melon in the foreground in taste. Yoghurteis, Japanese peach, Melone Although I'm not a great friend of banana, I like the last dessert very well, also because it appears to be optically captivating with the crispy leaves, I sometimes think of Kokutou, a cane sugar spread in Japan. In combination with fruit and chocolate there is a round taste. Okinawa Beni Wild Harvest 66%, Banane, Sake-Trester and Kokutou With Pistazien-Macaron, wind bag with burned chocolate, chocolates with Yuzu and Macaron as well as with Miso and caramel as Petits Fours, the menu is expected to close the first class. Petits Fours Even tonight, the pace was relatively fast, probably due to the unknown circumstances with time constraints. Nevertheless, it did not feel steadfast, which is also due to the charming service of Maria Friedrich. The house includes the wineries Bassermann-Jordan, Reichsrat von Buhl and von Winning, so you have nothing to consider here in terms of wine technology and many wines are available in stunning vintage depth. But of course, other Palatinate wines are also sufficiently represented on the very fairly calculated wineries, such as many other wine-growing areas. Our last visit here is actually back three years. At this time we enjoyed the kitchen of Daniel Schimkowitsch, which was characterized by strong aromas. It's not different this time. The Asian influences are even more acute, the dishes are even more focused on the point. The menu showed a beautiful dramaturgy, in which even quieter but therefore no less expressive dishes were followed on a strong vein. That was pretty far forward anyway. Daniel Schimkowitsch has been a candidate for the second star for years. I don't know why he shouldn't really shine here. Report as always on my blog: [hidden link]"

Weingut von Winning ehemals Dr. Deinhard

➤ Weinstraße 10, 67146, Deidesheim, Germany

Wein • Cafés • Deutsch • Asiatisch

"Ambience and service are great here, prices are a bit on the high side and food is a mixed bag. I have been to this place many times over the years and the food although of very good quality has often been mediocre at best for me or my company. Oh, and forget access to the internet. Unknown here!"

Zum Woibauer

➤ Schlossstr. 8 A | 67146 Deidesheim, 67146 Deidesheim, Rhineland-Palatinate, Germany

Wein • Gäste • Deutsch • Mittagessen

"Am letzten Wochenende waren wir mit einer Gruppe von vier Personen in einem Weingut in Deidesheim zur Weinprobe. Auf Nachfrage welches Restaurant man uns empfehlen könnte, wurde das Restaurant „Zum Woibauer“ der Familie Beck genannt. Kurzum entschieden wir uns auch dorthin zu gehen. Dort angekommen wurde uns auf der schönen Terrasse von der sehr netten Frau Beck ein Tisch zugewiesen. Kurz darauf stellte sich der gut gelaunte Herr Beck vor und war uns bei der Speiseauswahl behilflich. Ein gelungener Auftakt! Ebenso herausragend war die liebevolle Servicekraft Agnes, die uns mit ihrer netten und freundlichen Art durch den Abend begleitete. Das Essen war hervorragend. Ich hatte Schnitzel mit Bratkartoffeln. Aber auch die anderen Gerichte sahen lecker aus. Hier werden zu einem fairen Preis qualitativ hochwertige Produkte verarbeitet. Wir können jedem nur Empfehlen sich diese Restaurantperle in Deidesheim nicht entgehen lassen. Eine klare Weiterempfehlen und wir werden auf jeden Fall wiederkommen. Ein großes Dankeschön aus dem Saarland für diesen tollen Abend."

Weingut Georg Siben Erben

➤ Weinstr. 21, 67146 Deidesheim, Rhineland-Palatinate, Germany

Käse • Getränke • Asiatisch • Europäisch

"we were here to eat on a beautiful late summer day. the ambiente in the Tuscan graced farm is beautiful. At once a small feeling of holiday is set up, which is still supported by the pleasure of a glass of excellently developed auxierres.The service (the chef also serves here) is very friendly but partly overwhelmed. it is necessary to remember here that it is a family-run good-sufficient; and there is the ok)-: we eat (pike teller with leberknödel, saumagen, bratwurst, puree and sour kraut as well as a bark salate from tafelspitz) tastes very good, but is not - as to expect all but very good!"

Gaststätte Winzerverein Deidesheim

➤ Weinstraße 67, 67146 Deidesheim, Deutschland, Germany

Pizza • Sushi • Cafés • Fastfood

"Being German I visited this place on several occasions. About two hours from where I live I got there by coincidence, as a bypasser headed south along the tiny wine villages from Speyer towards Bad Duerkheim. On moto or convertible. Sunny weather preferred. BTW- forget...it over weekends in most seasons. Dense traffic choking the small roads. No fun, even on a motorbike. An there I saw that Winzerverein turned around to see what looked like a small road but indeed was an access to a pleasant yard with outside furniture under trees. How beautiful! Checked the menu, prices were right, mainly local fare- all worth trying. Everything was nice: people, food, hostesses, the setting. I recommend it to my friends. Further down in the backyard there is a small shop selling local wines, schnaps and the like. There is an inside restaurant that I have never visited. Why should I? I'd been there on sunny days and then I wanted to sit outside anyway. My last visit was on March BTW- opposite the entrance across the street, an small restaurant/cafe has opened. Italian style (Tuscany outside by the roadside, under trees, a small well. Best place to have your latte and a peace of cake. And peace of mind ..."