Augustino - Menu

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."

Weinstube Mathis

➤ Weinstraße 66, 76889, Klingenmünster, Germany

Wein • Deutsch • Fleisch • Europäisch

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"Exactly three years have passed since I was last a guest at the Mathis Wine Shop. And even though I was in any case a hundred times on the much experienced wine or wine, I went through the street of the Mathis family. Since this rendezvous came with a lot of Palatinate's feeling of life, it is briefly described. The visit from the middle north was a guest at the Palatinate on the weekend and my first choice, the wine bar “Alte Kelter” in Mörzheim, was booked this evening. There was no room on the “Dyck” in Mühlhofen. At the “Hoppeditzel” in Impflingen, I only earned a shame on the phone on my request. I was under a certain “Weinstuben-Zugzwang” because you want to use the “Weservolk” on a sufficient vasper plate. To Neustadt to the “Eselsburg”? You don't have to call Friday night. There are also some good mares nearby. The winery “Zur Blum” in Landau had free places after 8:00 and would certainly have been a good option if the “Mathis” from the bell-münster under the cover name “Eschbach-Süd” had not immediately given us green light on the phone. Blademünster is a term for alcoholics and burnout because of his psychiatric clinic. At Pfalz-Gourmets and gourmets less. Although the place with the “Stiftsgut Keysermühle” and its slow restaurant “Freiraum” also speaks culinaryly about itself. We parked directly on the wine road and stood a little later in front of House No. 66, a wonderful property whose outer facade proudly shows his work. The parking spaces at the inn were all occupied, which is why we wanted to buy the small walkway. Some recommendations have already been written in chalk on a strikingly irradiated slate board. Chestnut soup, Cordon Bleu, Rumpsteak and Flamecake – all the classic Alsace valley regional cuisine, whose pleasant names do not leave our hunger less. We entered the wine room through the heavy wooden door, enclosed in a round arc. Inside, the guest awaits a rustically furnished room, which is taken up as a picture of the hospitable wine region Palatinate. First of all, what is still a little folkloristic, quickly softens the feeling of the Palatinate of home and life that arises from every corner at the latest when the guest room is reached and is difficult to escape. Rustic sandstone masonry, a ceiling with the same barrels, bare wooden wall benches, whose comfort with a few loose seat cushions is preserved. The magnificent tile stove provides warmth. In addition, the magnificent wall cabinet made of the family genetic material is also responsible for the unique atmosphere in the “Mathis-Stube”. But on this Friday night we do not enjoy the “First Lounge”. That's why my call came too late. The main guest room was really big, and it was pretty hard in there. Jakob Mathis, the son of Wilfried's owner, received us and led us into a kind of guest room to which the Weinstube was extended. This even greater spatiality is used as a wine tasting room and for larger companies. Or even if there is no room in the actual wine room. There were also some tables here. A larger group had made it comfortable on a long table. They were good things and apparently there was a lot to laugh. At our table there were two older gentlemen who made their evening bread with a bottle of Red Mathis wine. We were put to the table by the junior, who is not unusual in the Palatinate. Owners, winemakers and winemakers Wilfried Mathis were not present. He has been running the restaurant since 1988. Previously there was a so-called “Straußwirtschaft” (Straußwirtschaft), a single seasonal guest company, where there were few smaller, mostly cold dishes for wine. My son told me he was at the hospital. It is nice to be able to rely on his family who throw the store even without the owners. But the cult economist of blade-münster, the various connections to the art scene South Palatinate, see bottle label of his wines! is told and his special relationship with the spice island Sansibar and the African continent is visible in the form of life-size wooden figures, of course not only the regular guests are lacking. But Sonemann Jakob runs a similarly entertaining “Mundart program” in service and brings the legendary set of his father “Hänner schunn b’schdellt?” “Have you already ordered?” also dialectically colored and authentically over the lips. The apple is probably not far from the trunk. Palatinate is an official language, which is why the tourist from Karlsruhe or Heidelberg would like to visit a provincial “language”. In addition, the known wines are still relatively cheap both in the open and in the bottle. When you meet the menu, you will be informed about the history of the wine bar and its culinary orientation. More than 30 gastroyears are distributed here in 3 generations. There are also a few sets about the winery, the cultivated vineyard and the cultivated grape varieties. And – Attention Word Game – “Pfalz you want to recover...”, there is also a guest house that is mentioned by the way. In the menu try a bit away from the usual Porridge wine room unit. This is achieved with the two house specialities, the coenig in red wine with red cabbage, semmelknödel and salad for 16.80 euros and the in-house sausages with green soft pepper, apple radish, wine sour wort and roast potatoes 13.80 euros. It is good that some of them keep their prices stable. At the Pfalz specialities you meet the usual suspects. In autumn, there are seasonal chestnuts with red cabbage for 10.80 euros and the writer and founder of the Palat Folklore August Becker, born in bells, is again dedicated to a whole plate with the fleshy Trinity Somagen, liver dumplings and Bratwurst. For 12.80 euros, the “August Becker Teller” with a neat winery leaves nothing to be desired, both qualitatively and by the amount. I was able to convince myself, because my choice was on the classic regional threesome with herb. In addition, some seasonal recommendations are offered. The beef from the Grandma with “Nuudle unn Sooß” 14,80 Euro sounds just as delicious as the Cordon Bleu filled with Münsterkäse with roast potatoes and salad for 16,80 Euro or the homemade Nougat Parfait with Zwetschgencomott 6,80 Euro. There are also a few vegetarian dishes, different salads and six different types of flame cake in the food and beverage book. The complete portfolio of the Mathis winery is available for wine drinkers. This is led by Jacob's brother Ingo. Her new house wine line bears the active name “home feelings” and already her logo with the meise in the landing approach makes quite beautiful. So why not order a bottle of white wine cuvée? It is currently only available in white and rosé. The red feeling of home Cuvée comes into the bottle only at the end of the year. The price of 11 Euro bottle! is of course a bargain. The similar mixture of Pinot Blanc and Auxerrois grapes had a pleasant acidity and smelled fruity in the glass. The waiting time for the food went a little. It was probably the bigger company that was next to us, as well as the fact that we were among the last guests who came this evening. For peak hours, it can take some time in the Mathis Wine Shop. Perhaps the relatively simple Palatinate dishes can be used to optimize a few processes in the kitchen, so that the hungry guest does not “should” too long. My “August Becker Teller” looked really good. The bratwurst crumbled around the liver dump in the center, which should be the absolute highlight. The fried slice Saumagen leaned casually on the pile of vinegar. Hearty acidic basic aromas dominated on the plate. The roasted and cooked meat and sausage specialties Pfälzer Provenienz all at high quality level. Maybe it would have been possible to use pepper or pepper. Peppercorns can make a little more reserved. My companions also praised the excellent liver dumplings, which were naturally served with the mandatory brown sauce. They had the right consistency nicely fluffy and tasted significantly better than what you get at wine festivals or Pfälzerwaldhütten. The apple horse to the Sansibar-Pfeffer sausage could have gotten some more sharpness. The two sausages were absolutely unique in taste. The green pepper gave them an unusually juicy note which was good with the crispy roast potatoes and the acidic seasoning. In this way, not only in terms of culinary delicacies, it was a completely successful Pfalzabend, which the guests from Bremer Nord enjoyed visibly and in which – thanks to the delicious white wine cuvette – some “home feelings” appeared. The mathis jr. says: “Drink’s wine and loves you!” is not enough to follow in today’s time. And if you also get to the good by drinking water, Jakob Mathis supports the organization “Viva con Agua” by pouring out its spring water in the wine bar and its own wine for the water helpers, Anm."

Athos

➤ Kneippstr. 1, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Cafés • Kaffee • Vegetarier • Griechisch

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"38° Celsius and I sneak after cooling. Place of (expected act: the outdoor swimming pool of the spa town of Bad Bergzabern (not to be confused with the southern Palatinate bath, which are visited for the purpose of the sauna more at colder temperatures... Once there I notice that the now almost 30° warm “brown” has no very cool effect. Anyway, then at least after the warm bathing still somewhere in mountain trenches. Hunger comes at such temperatures in my place until evening. The restaurant Athos in Kneippstraße has existed since last year August. It borders the Residence Kurpfalz Residence. After my rather sober experience in the central German Greek(? Hotel Restaurant “Rössel” last year, the visit of the swimming pool came very close to me today. I associate the term "athos" primarily with height and holiness. The over 2000m high mountain, located at the easternmost finger of the Greek peninsula Chalkidiki, is also called “Heiliger Berg”. The entire area with all its monasteries is considered autonomous monk republic. And the monks knew something good in the Middle Ages. To "Athos"! It smells like thunderstorms when I parked the car in the restaurant at 8:00. A table on the terrace was simply free and the man of the service greeted me cordially. I drank the first ouzo despite great heat and empty stomach as an Apéro – hospitality that you like to take. I ordered the Athenian plate with a Souvlaki Speer, a Suzuki Hacksteak and Gyros for 12.50 Euro. On the way forward came the usually included extra salad, which was somewhat too oily for me from dressing. The first thick drops found the way from the ever darker sky to my salad plate, which is why I began to escape into the local interior. This proved to be the right decision in the hail shower, which was shortly after. Inside I was the very tasteful guest room. The white chair covers look noble, just like the white red tablecloth. The large-format images on the walls (one of them as eye-catcher in the XXL long format!) provide a certain vitality. Visitors to the monasteries of Athos or convinced Chalkidiki horses expect acquaintance in the picture frame. A certain location can be found in many Greek locals. Here, however, by no means kitschig or overfolklorislich decorated. Only a few statues and sound vessels of the Hellenistic embossing decorate the spacious interior. During my last visit to these premises (about two and a half years ago), the restaurant still heard the name “The Merry Toe” and impressed little with the ambience. This “Zecher” then probably also lost its complete comfort due to the lack of guests, which is why the Athos has a much fresher Mediterranean wind for almost a year. The menu contains the complete Greek standard repertoire. A rather opulent selection at first glance. Approx. 20 different appetizers (e.g. grilled peperoni with cartilage for 4.50 euros, a handful of salads, about 10 fish and seafood variants (Lachs, Seezunge, Swordfish, Scampi Co. and otherwise a lot of meat dishes in all conceivable classical combinations: with metaxa sauce, with rag and mushrooms, with pepper or cheese sauce. Lamb enthusiasts can choose between lamb spear, crown, fillet or haxe. The latter comes from the oven and is available in various “overback finishes” with eggplants, beans, sheep cheese or bamies (Okraschoten). The vegetarian is boring with so much meat lust and hopes that one of the two vegetarian dishes will tell him. Also discovered on the map: the traditional “Moussaka” dish with potatoes, eggplants, zucchini and minced meat (11.50 euros). With the desserts, you come to about 100 dishes on the map that seems to me to be very suspicious in grocery stores, as in most cases the amount at the expense of quality. Even more pleasant, which was served as an “Athen Teller” after a pleasant waiting period. In addition to the already mentioned "fleeting", the plate already contained three hemispheres of tomato rice, which was not only very well seasoned, but also slightly grainy consistency. Certainly with the best supplement I have eaten at the Greeks so far! The Landauer “Olympia” doesn’t get it so well. To do this, there is a stick made by yourself Zaziki and the grill plate is ready. Excellent was the juicy Chiff Steak, whose fine parsley note gave the “Flachs Bulle” neat freshness. The Gyros was perfectly seasoned and not so dry to thank God. The sprinkled pig pieces were cut very thin and required a rapid consumption, otherwise they would have fallen by post-baking the dry victims. The Zaziki had a pleasant garlic note. Without exaggeration, but for 12.50 euros I have rarely eaten a better grill plate on the Greeks. What is still rounded off is the very good value for money in Athos is the fact that you can not only enjoy a second ouzo after eating at home costs, but also be surprised with a small house Dessert. These were cut apples and peach pieces with chocolate sauce and some cream on top. A fruity sweet, totally nice gesture of operators whose efforts for the good of the guest were felt at any time. Finally, I was so surprised by this new “Greek Discovery” that I brought a person skilled in the Hellenistic culture into the boat, and two days later (i.e. yesterday evening... with only the “Slip Dog for convenience of any kind” there. That was there, of course. About a year ago, only two weeks after the local opening, it already pulled it. However, his enthusiasm was limited at that time, but a second chance, as we know, deserves every place, which is why he was willing to accept my proposal. The staff knew me now from seeing and after a friendly handshake, we were greeting a table inside as everything was occupied on the terrace and yesterday the sky was full of rain clouds. We ordered the Aphrodite plate for 2 persons (38 euros and got smaller extra requests (2 of the 4 lambcocks on it were exchanged for 2 pigcocks, as my colleague is not happy to meet a lamb fan. An additionally ordered Metaxa sauce did not even appear on the invoice. As little as my digestive tract, a sweet Samos wine, where the first swallow is always the best. On the plate there were no unnecessary vegetable supplements from the freezer. Only the meat (Gyros, Souvlaki, pork steaks, Suzuki and lamb dogs, flanked by tomato rice to the right and the crispy fried pommes to the left. The Zaziki came on a small plate. The view of the plate an eyewitness. The taste of the individual components is really very delicate. That was really great. Not overwhelmed or salty, as this can sometimes be the case with the defy Greek meat kitchen. Especially the Hacksteak experienced the homage of my colleague. I found the lamb dogs yesterday (drilled by the lamb crown almost perfect. And from the meat taste I think that it is somewhat better in the Greek than this species “finger food with thyme notes”. As dessert I tried the Galaktoburiko (5.20 euros). The leafy “grass cuts” were warm between a vanilla iceball and some cream cookies and were decorated with dark chocolate sauce. However, it would not have taken a distraction from the main product on the plate – so tasty tasty tasted this pastry in cake form. My colleague drank a cup of coffee for free. I had a second ouzo. Why not? My district Retsina (3,90 Euro was already – due to the weather – “Dunstet”..."

Culinarium Bad Bergzabern

➤ Öffnungszeiten. Täglich Von 11:00 Bis 23:00 Uhr ; Address. Rötzweg 7 76887 Bad Bergzabern ; Telephone. +49 (0) 6343 700 781 0 ; Email. [email protected] ..., Germany

Pizza • Fastfood • Vegetarier • Europäisch

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"Hello, during a wedding celebration, I was a guest at the Culinarium this week. The ambience there is very pleasant and the food I find just as delicious. There were among others beef fillet prepared as a burger and I am delighted with the taste and presentation. Food and service are top and I highly recommend the Culinarium. There I was not the last Ma(h)l. Next so and thanks for the beautiful evening to the whole team! Berne"