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Kapeller Hopfestubb

➤ Obere Hauptstraße 8, 76889, Kapellen-Drusweiler, Germany

Barren • Deutsch • Europäisch • Geeignet Für Vegetarier

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"I have already reported several times about the Chapelr Hopfestubb. She has been one of my favourite addresses for several years. Chef Marc Wendel has been bringing Hausmannsköes to the plates since 2011. He also likes to look beyond the culinary horizon of his well-bourgeois regional cuisine and lets both Mediterranean and Asian accents flow into his dishes. How familiary it goes here, you can feel right when you enter the cosy guest room. This is where Marc's mother Manuela is in charge, as she manages the service in the Hopfestubb with a lot of heart and a proper serving of Palatinate charm. A friendly family-run business that “besides” maintains a guest house with apartments and double rooms and also operates a small winery. Where the loving host family Wendel spends the time and energy so successfully putting all this under a cap, I wonder at every visit. In August last year, on the sunny terrace there was an uninhabited until a unique meeting. My father-in-laws from Bremen were visiting the Palatinate for a few days. At the same time, a non-unknown Garmischurlauber along with an annex on the return journey had put a stop in the Palatinate. Since I was not inessentially involved in the choice of their accommodation – they resided quite feudally with the Wendel family in the guest house – I suggested spending the last evening of their short trip with hand-resistant home kitchen in the Hopfestubb. On the other hand, my father-in-law had nothing to do with it, this well-maintained inn was still in great memory from the last visit. Good wine and even better food nearby. Of course, the coming part-time farm from the Bergisch was there immediately and reserved a large table on the Wendel’s summer terrace. Rarely his walk to the place of enjoyment was shorter. Inhibitious alcohol consumption seemed pre-programmed. The Augustsonne radiated with vehemence on the idyllic veranda located in the rear part of the property. After the warm welcome by the owner Manuela Wendel, we crossed the two guest rooms and met a well-launched couple, which is deepening – the sedative effect of Apéro and well-pliers had apparently already been used – on the terrace chairs equipped with comfortable seat cushions. Where do Bremer and Solinger prefer to meet? Of course in Pfälzer Weinlanden – where else? From then on, we had nothing to do with the sociable coexistence, and in the relaxed chat we enjoyed the evening mood in the circles of our family and friends. The two-headed travel group from the ring town fought their first thirst with Hugo and yeast wheat. I had to follow the pods with a lemony summer choir (Riesling with Lemon, ice cube and lime for 5 euros. My wife retired on her popular grape bitzler (0.25l for 4 Euros, an alcohol-free grape juice cocktail with frozen grapes. Bellaris (0.75l for 5 Euros and various barley juices from Bellheimer also populated our table. As always, as a small appetizer, there was a piece of poor quiche. This time in the form of a pleasantly fragrant mini onion cake, which only landed on the amuse plate accompanied by a few splashes of balsamico reduction. This is traditionally enjoyed in the Palatinate as a new wine. But even without this, the chick refined with bacon and some caraway was quite formidabel. A good start that stimulated our appetite without compromising our hunger. My colleague from NRW wanted fried crevettes. Roasted shrimps like the Macster, although not in the menu, were delivered as desired in Mediterranean preparation with some chili, garlic and thyme. The experienced Solinger Gastronaut enjoyed the five juicy crustaceans liberated from their shells together with the house-baked olive bread and made a completely satisfied impression. It wasn't at least South European that night. As a recommendation, Marc Wendel had once again put his ingenious Gazpacho (6.50 euros as a cool summer soup on the season ticket. The mother of all smoothies And the starter choice fell extremely light to me. The chef has not betrayed me the secret of his Andalusian vitamin syringe to this day. Perhaps it is due to its small cucumber content or to its small hand for the right taste. No matter, his version of the “Mother of All Smoothies” has a powerful impact on the aromas. What banal ingredients such as paprika, tomato, onions, softened white bread and garlic can be tasteful when refined with good olive oil and the right vinegar, impressed me again with every spoon. My wife decided exactly like Madame Shaneymac for the salad bowl named after the owner (13.90 euros), where the latter did not save with the trination of fried pork fillet. I have this semi vegetarian (if ever! Sporty food has been enjoyed here a few times and found the combination of fresh green, juicy pork and delicious vinegar oil dressing always very delicious. Especially on warm days, such a salad can serve as the main course. The ladies were completely d’accord with their choice. The Lords of Creation and my mother-in-law, on the other hand, went to work a little more fleshy. While my mother-in-laws practiced in culinary redundancy and the panned pork carving “Wiener Art” – in fact there were two on the plate – ordered, Oh father-in-law, ick listen to you carving! an old youth-sining journey on his steak plate began at my solingen-based consort. It was new to me that the young garlic is served here with a little ragsteak, but you never learn. Garlic with steak base In addition, the nostalgia represents a not to be underestimated factor in enjoying. And if this garlic monster actually reminded his sniper of old steakhouse days, I am all the more pleased that he was able to refresh his juvenile palate night on a Palatinate terrace. The Knoblier miracle of chapels! Speaking of fresh: rumor(s), the next day the journey should have been completed with an open top. In this context more than understandable. Also I had to do it with a medium roasted piece from the Argentine ridges, but let me serve this with fresh plums and a proud hill Parmesanrisotto. My Rumpsteak with Fresh Peppers and Parmesan Risotto I found the EUR 27.90, which was retrieved for this, extremely fair, especially since the “Men’s Cut” brought 250 grams of beef to the plate in perfect cooking. At an incision: Rosa! Well, the regional aspect came too short in the meat de facto, but first of all, the quality and secondly, such a steak must somehow count for the gastronomics. Too dogmatic should not be taken (every time. After all, are not in “Nobelbart and Putzig”... The serrated seedlings also got as they need. They were of excellent quality. Only the risotto with a spicy parmesan note could have been more cloning – yes. Once again the Rumpsteak (this time in Lee location to the Risotto Hill The Italian feel-good classic among the rice dishes was simply lacking with creaminess. It is good that with a generously cast, rich Regent Jus, the conditions of sin on the plate were rebalanced. The pear wine choke from the Rhineland metropolitan region, which is scavenging at the level of the regular guest, still enjoyed a sorbet variation in the tastes of Cassis, pineapple and coconut. Unfortunately, I had to miss out on the serene shoulder closure with the Schlemmerspezi, as it was time to get the little one to bed. Yes, the three days and evenings with the Solinger pleasure fraction really passed quickly. The memory of this is good and lets me hope for her comeback in summer. The culinary map of the Palatinate or Alsace (also bathing should not remain unprecedented yet has so much to offer, as the common moments of enjoyment will not come out so quickly."

Zum Haas

➤ Weinstr. 17, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Pizza • Vegetarier • Europäisch • Meeresfrüchte

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"After visiting the Rebmeerbad in Bad Bergzabern we wanted to return to Marc Wendel in the Hopfestubb chapel. This place, in Chapel-Drusweiler, just a few kilometres from the spa town, had unfortunately closed this evening for business trips. Plan B pointed to the Greeks “Athos” on the edge. There was something else? Ah yes, the old winery of the same name, owned by the Haas family, fell to me as a useful alternative from culinary memory. a thousand times, but never stopped. That should change that night. The lights burned when we turned off the car and entered the inn very inviting from the outside on the wine road to Wissembourg (Alsace). Through the windows we saw a few free places in the front guest room. It would certainly also be a free table for us “jumping out”. The greeting was not unfriendly, but also not very warm. The two service women in the Dirndl were immediately noticed that they had all their hands full. Disguised by the five tables of wood, pre-room, three were already occupied and a reserved for a larger group. You were still free – our happiness! Only later we repeatedly saw guests from the back of the wine bar and kindly went out. So there were a few seats. Inside was a comfortable guest house. Tile floor, rustic wooden ceiling, wall cabinets behind their glass doors Wine bottles wait for their tasting and polished Bordeaux cuisine for their filling. Also in the corner benches and furniture, bright wood gave the sound. Future host house chairs with heart-shaped, perforated backrest and comfortable seat cushion around the non-small wooden tables. The rusticity of the guest room was underlined by the folkloristic presentation of the two maids. That was coherent and coordinated. On the tables was the only cutlery on red fabric sets. The napkins stood up like freshly picked sails. pepper, salt and a bit peeful plastic deco joined the show with the dessert offer and the light in the middle. The menus were handed over to us. The decision was not easy for me, because the selection was quite lush. Two soups and six different salads, the latter with delicious “accompanies” such as shrimps and baked potato sacks, filled the first side of the “roller”. It continued three times with fish (stube fillet, zander und bandnudeln with smoked salmon and shrimps and vegetarian twice. The gastronomic, now established non-meat ice creamer was allowed to choose between herbal pancakes with creamy vegetable filling (10.90 Euro and Tagliatelle in Champignonkräutersauce (11.50 Euro from the wok). The heart of the map or, better, its “Filet” represented the wide selection of meat dishes. In addition to the eight main foods with Carnivorenhintergrund (Schnitzel, Rumpsteak, Kalbstafelspitz Co, six Palat classics (from the liver dumpster plate to the most influential wine pan). As with so many such advantages, this considerable accumulation of the good-bourgeois Allerweltsgericht was also lacking. Culinary unique features – unfortunately incorrect! As if there were no alternatives to pig detectors, Schnitzel Wiener Art and sausage salad. Too bad, because even in such locals, the guest would be delighted with seasonal offers that the regional environment would like to include. The homemade Riesling cream soup with vegetable cubes (4.50 euros) and the Pelicuts (10.80 euros) refined with blood and liver sausage from the pan are mentioned in honor. The daily offer has already been cured by slate board before entering the inn. Cooked cattle breast on deft horse sauce with parsley potatoes and additional salad (10.90 euros) was written in chalk. My accompaniment quickly decided. Despite great hunger, the offer in the “Haas” has not really appealed to me, so I wanted my salvation in the “angus nigrum”, as the Rumpsteak lateiner say. For not exactly shy 21.90 euros it was optionally offered with herbal butter or pepper cream sauce. Depending on Gusto Pommes, frits or croquettes and an additional salad were melted. For thirst quenching, we ordered a bottle of mineral water (0.75l for 3.90 Euro and a small tannial bowl of the barrel (0.33l for 2.80 Euro). They were both delicious with vinegar and oil. The use of fresh ingredients was obvious. Mild sweet carrot chips, creamy white cabbage, freshly designed cucumber lobe and a colorful Lolo-Rosso-Bianco mix above. It started really well! I commissioned a little white bread to do the delicate dressing. This was quickly hit and the first hunger was banned. Our two main courts arrived in time. We were happy, because after the sport, the desire is sometimes the greatest. The Rumpsteak came as an ordered medium rarely on the plate. It was nice to look at it, but in a Palatinate wine room such a good piece of meat should also vote from the measurements. Unfortunately not. Even without having the meat scale in my luggage, I appreciated his weight significantly below 200 grams. It was simply cut too thin. A well-known lady’s cut that doesn’t feed me with about five croquettes in the light of the little bowl. Well, the average age of the guests is certainly somewhat higher in a spa town like Bad Bergzabern. And the older semesters are known to have smaller sections. Good and good, but for 22 euros the offer was tasteful and qualitative, but just too little tonight. The sauce served separately in a small box required a few additional slices of baguette. They appeared on the bill at 50 cents later. Guys, don't win new guests like that! Fresh horseradish was rubbed over the regular bottle of horseradish sauce, which overlays the tenderly boiled slices of bovine breast. Without it, the stamp would have cost only for cream. The parsley potatoes were impeccable. The Desserts didn't talk much to us, so we went very soon. Too bad that a few small things limit the recommendation of this well maintained wine bar a little near the Bergzabern Centre. Next time we go back to the Chapel-Drusweiler to Marc Wendel to the Hopfestubb. It doesn't taste better. You're getting tired."

Castell Das FÜr Wanderer Und Feinschmecker

➤ Hauptstraße 32, 76829 Leinsweiler, Germany

Deutsch • Europäisch • Vegetarier • Parkplätze

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"Unfortunately, as a notorious, Swabian Nörgler, you will not be happy even if you are looking for a long time, so you can find just as no criticism. The hotel is very clean, the food really delicious and all staff always have a smile on the lips and a few nice words. You can be the dreamy environment here! I still have 2 small points: 1. In the holding tubes of the balcony (room 21 include blind plugs. 2. What I couldn't understand: On the wine list there are numerous wines one quarter at prices below 5 euros. Accordingly, there should be numerous fillings for the 3/4 liter bottle with a price of less than 15, but there is absolutely no. The bottle prices are quite high and can only animate hard to take another bottle with the room. Too bad. These two things, but only to make at least criticism, the stay was completely successful and very beautiful!"

Weinschlössel

➤ Kurtalstraße 10, Bad Bergzabern, Germany, 76887

Pizza • Deutsch • Europäisch • Italienisch

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"Since the beginning of February this year the wine cracker sails in the centre of the spa town of Bad Bergzabern under the Italian flag. Saumagen, liver dumplings and other defects of local regional cuisine have been part of the well-maintained sandstone of the past since the introduction of the Vaccarelli family. The new Ristorante undoubtedly represents a profit for the spa, which is not very rich in well-kept gastronomy. The owner Nicola Vaccarelli is not an unknown person in the South Palatinate. For many years with his brother, he led the coats of arms in the neighboring wine village of Pleisweiler and brought some southern palate delights with freshly prepared Italo Kost into the wine-growing landscape, characterized by vinegar food. As far as transit traffic is concerned, at least close to the change of location could have been close. From the former coat of arms, which is hidden between the vineyard hills and the neighbouring Palatinate, it went to the much-experienced Kurtalstraße. The new location alone will certainly bring the Vaccarellis much more customer base. I'm sure. We parked around the corner in the residential area and reached the entrance door of terrace heating after a short walk. Radiators show the path Apparently there is the gas in Bad Bergzabern free. Because the feeling of the two receiving mushrooms on the completely orphaned outer area has not yet come to me. If I were smokers, maybe it would have made a click. We had a table reserved for two people. Well, it was already powerful, what was going on in the carefully modernized guest room, from whose wine love worked on the barrel-dube liner, the butt-pans and the bottle top of the rustic side gemach. There was a long, already covered board. The associated company did not wait long. Interior view 1 Although I have never visited the wine monastery in its natural time, I only have the newly installed sound protection elements on the ceiling, the completely redesigned counter surface and the modern ceiling spotlights suspended on the rope system, a lot of work that the new owners put into the reconstruction of the guest rooms. Not to mention the financial effort. On this Friday evening, many young helpers were involved in the service, who were all very striving and extremely friendly to use or exercise their somewhat bumpy function in some places. But be more of untrained employees with heart instead of arrogant routiniers in professionally offered kidnapping. I thankfully refused the table that was originally offered directly on the train-air snow of the entrance door. The alternative was not particularly cozy, but at least the fresh air force remained within limits when the guests arrive. A look into the round revealed that the few cozy corners of the guest room, which is somewhat too bright for my taste, were unfortunately already occupied. So we sat in the middle instead of just doing it. No matter, the food slaves were handed over to us quickly and we came to the media very quickly. As an additional offer, Pasta alla Ruota was offered in three different variants. The pristine Spaghettics classics Pesto, Aglio Olio and Olio Peperoncino, which were pulled by Parmesanlaib right next to the counter after preparation in the kitchen, should be read on a laminated extra card. For an affordable price of 10.50 euros, the quality noodles from the Tuscan pastasmith Martelli were on the package leaf. My wife shouldn't have met the standard card anymore. Your decision for the Parmesan variant had already been taken. I was curious if the food supply, which was unfortunately still available online, had changed or was changed compared to previous Pleisweiler times. But first the drink question had to be solved. The bottle of San Pellegrino has been carefully adjusted to the inflation rate and now with 4.90 euros for the three-quarters of litres. But for the Crodino Secco the same 4.50 euros were retrieved as the last visit in summer 2015. Worth praise. A small bowl with clean olive oil, a little Fleur de Sel and a few slices of white bread landed on our table as a kitchen greeting and were gouted after turning. Such attention does not donate pizza cake, but the name Ristorante also wants to be legitimate. The concept of earlier, which seemed to offer almost all dishes in two different sizes, had changed nothing. Also in the selection of dishes one seemed to prove. Pizza and pasta friends are at their expense in the vineyards. A good dozen pasta shops and pasta dishes have been listed. Italian standards as are known from similar cancellations have been found in the appetizer program. Cattle Carpaccio, Caprese, Bruschetta, Italo Salat and Crema di Pomodoro all good old acquaintances for the Italo Normalkulinariker. The surprise effect also went against zero. Saltimbocca, Scaloppino in white wine, Milanese and Rumpsteak al Pepe verde are now almost as much part of the Mediterranean natural citizenship as Carbonara and Bolognese. On the way, I dared the tomato soup test for 3.90 euros before I dedicated myself to the congratulated seriousness of the situation with a Milanese al Formaggio 13.90 euros. My baked and cheese-baked pork dish was supplied with frits and a small additional salad. I did not expect any culinary revelation for the price mentioned above, but a worthy saturation should come out. My wife ordered a small green 3,10 Euro) and let her spaghetti be pulled through the cheese leaf to be sharpened with chili oil. A quarter of Montepulciano 4,10 Euro) has completed our ordering process. At the soup the whole salt bowl slipped out of hand into the in love with herd. Only with different white bread slices could the red over) sausage broth be enjoyed halfway. During the spoon I thought of the terrible after-durstgolem that should visit me at night. Tomato soup Enough bread to get rich On the other hand, our two salads, which are very unpredictable, were much less important. Perhaps this could have ended on the plate with some vegetal freshness. But the finely acidic Balsamico Dressing made this small selection fauxpas quick again. The little green The pretty pale spaghetti smelled wonderfully to Parmesan and were garnished at the table with chili oil. A little bit more bite would have done the pasta. Otherwise, this was a very delicious 10 euro plate, as the young lady at the table confirmed to me. spaghetti from Parmesanlaib refined with chili oil The well fried pommes then inevitably lacked some salt. But I had already feared that the whole supply of the house for the tomato soup seemed to continue. What used to sound so good at the Vaccarellis was their Bolognese sauce, which covered my black Vulgary. The deficiencies served in a warm ceramic form seemed to have survived their time in the oven well. Milan al Formaggio You had the right amount of melted cheese ramps to show that the Al Forno plate radiated in saturating opulence. My fear that the viscous grinizing layer could possibly beat my Milanese has not proved it. Milanese in detail But sown was the rich meat bowl. After this gastric filler, a dessert was no longer to think. A jammer that the operators of viticulture do not put their apulian roots in the scene even more culinary. Even the orchids have disappeared from the menu. And if you can tie friends of fish and seafood with bananas such as tuna pizza and spaghetti ai Gamberi in the long term, you will see. Too bad, because the elaborately renovated satisfaction would certainly provide the right framework for an ambitious Italo cuisine. In contrast, the spa town of Bad Bergzabern, which is well equipped with a senile thrust, is less. This circumstance then also explains the solid, but ultimately very monotonous standard program, which is not disappointed, but also not surprised."

Zum Fuchsbau

➤ Weinstraße 48, Klingenmünster, Germany, 76889, Klingenmuenster

Barren • Deutsch • Fleisch • Europäisch

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"because on our journey from baern to the pfalz in the countryside we came to a stowage again and again, we chose one circumstance. we had walked and looked after a suitable place. no warning that has led us to this in front of the place; we were thrilled! we have taken the buck with kartoffel salad and homemade roulade. - a tight! I come out of the fold and ride i.d.R. some colors in the year to the old home. I will make these whole rounds more often some photos that I had in my status and were addressed by my fellow human beings. I think that soon more and more guests will immerse themselves in the region of the pirmasens."