Don Camillo E Peppone

Weinstraße 21A, 76835 Gleisweiler, Deutschland, Germany

🛍 Kebab, Cafés, Asiatisch, Europäisch

4.1 💬 3175 Avis
Don Camillo E Peppone

Téléphone: +49496345942257,+496345942257

Adresse: Weinstraße 21A, 76835 Gleisweiler, Deutschland, Germany

Ville: Gleisweiler

Menu Plats: 35

Avis: 3175

Site Web: http://doncamilloepeppone-gleisweiler.de/

"Positive first food quality is excellent to superb, quantity more than sufficient, Also the service is fast, accommodating and friendly. We sat in the outdoor area according to the weather. Unfortunately, there is nothing left to see from the prudent view of the vineyards, the hedge has grown high and locks up any remote view, the restaurant in the outdoor area has come very into the years and warned, in the walls open holes of previous installations, stubbornly laid lines, and unfinable wooden crates in which weeds grow, spinning weavings, badly executed paintings etc. There is massive drop-off, the entire ambience is below average compared to food and service."

Menu complet - 35 options

Tous les prix sont des estimations sur Menu.

Pizza

Salades

Dessert

Salade

Soupes

Petites Pizzas

Steaks

Pâtes

Riz

Calzone

Seafood*

Antipasti - Entrées

Penne

Wrap

Indien

Pizza Al Forno De Legna

Primi Piatti - Starters

Iki Iki

Old furniture, dirty, humble service, 4 different knives and old inappropriate cutlery. Too expensive.

Adresse

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Avis

I7312VWbarbarap
I7312VWbarbarap

Here we always like to go, because expectations are exceeded! Everything is freshly prepared and the recommendation from the board are great! Here the Dorade is still filed at the table and there are amazing good wines.


Verena
Verena

A pizza was completely forgotten and only brought to demand. The bottom of the pizza was very soft and tasteful rather nothing to say. Staff friendly but on our honest answer when asked “Hat it tasted?” no question came again, which was not so good. You could do anything better in everything.


GastonHill
GastonHill

A great and highly recommended Italian restaurant on the wine road. The dishes were all Italian tasty and I would definitely come back. The lemon Carpaccio from the Italian cedar lemon was outstanding. The Italian pasta dishes were formidable. I clearly tasted the Italian mum. Very recommended. The service was family, very attentive and humorous. Definitely a good value for money. You see me again! Voir le carte


Pigfarmer2000
Pigfarmer2000

On recommendation we visited the restaurant yesterday. As an appetizer, I ordered shells. There was a plate with dead mussels. 4 shells were normal in open shell, all others were closed and they hardly got up. The mussel was stuck in the shells. For this, some old, almost dry bread was served, which none of us touched. Conclusion: to the far away from the sea, leave your fingers. They offer something they can't.


Joachim
Joachim

Ordinary prices, no overloaded map, so expectations were high. Tagliatelle with beef fillet strips and pifferlings noodles nicely aldente, could have tolerated a little more salt, generally also quite dry, no olive oil or the like. Under beef fillet, I understand something else. beef was undone; Pepper and salt at the table misdisplay. Unfortunately, there was no demand as it tasted. Shame! Vlt I come again to try the high-priced pizza. At the moment no recommendation


Travel540871
Travel540871

We were spontaneously eating at Gleisweiler tonight. I must say we were in Don Camilo for the first time about 10 years ago. The food was overwhelming! My wife has a fish mix, didn't stand on the map, ate! Great. The pizzas excellent, the homemade noodle super good! Service at the table! Prices moderate. All in all a restaurant that is absolutely recommended! Last but not least there was a yellow Grappa or a Limoncello and a nice conversation with the boss! A perfect Pentecost! Mille Grazie! Voir le carte


Manfred
Manfred

According to the reviews on the net an attempt is made: on Monday evening well visited local. The welcome by the waiter did not succeed: we are full, wait outside! Then a small table at the doorway of the waiters half well! The small salad: drowned in the sauce, the seasonal offer was not to see, for this corn from the can. No bread/ pizza bread, salt/ pepper/ oil were missing on the table. The pizza: dough very thin, without air inclusions, lining fine: half successful. Furnishing and atmosphere: a hint of Italian flairs. Overall: no call for return!


AlexHe02
AlexHe02

Couldn't convince in the whole. We were four here and ordered various dishes and a pizza together for the appetizer. The pizza was also really good, only we had to wait about a 3/4 hour. At least half an hour after the main feed. The scalopina, a very thin piece of meat on an almost cold plate (probably still briefly parked in the kitchen) then came as well as the rosemary apples (tastefully without rosemary) cold with me. No one came by and asked if we might want to drink. We chose the place due to the good Google reviews, unfortunately we were disappointed this evening.


mustacho5
mustacho5

Positive first food quality is excellent to superb, quantity more than sufficient, Also the service is fast, accommodating and friendly. We sat in the outdoor area according to the weather. Unfortunately, there is nothing left to see from the prudent view of the vineyards, the hedge has grown high and locks up any remote view, the restaurant in the outdoor area has come very into the years and warned, in the walls open holes of previous installations, stubbornly laid lines, and unfinable wooden crates in which weeds grow, spinning weavings, badly executed paintings etc. There is massive drop-off, the entire ambience is below average compared to food and service. Voir le carte

Catégories

  • Kebab Savourez nos délicieux kebabs, grillés à la perfection et débordant de saveur. Choisissez parmi une variété de viandes et d'épices vives, servis avec des accompagnements frais. Parfait pour un repas satisfaisant et savoureux.
  • Cafés Des cafés charmants proposant une variété de cafés et thés fraîchement préparés, ainsi que des collations légères, des pâtisseries et des desserts. Parfait pour un remontant matinal ou une pause gourmande l'après-midi dans une ambiance cosy. Voir le carte
  • Asiatisch
  • Europäisch

Commodités

  • Mitnahme
  • Wegbringen
  • Carte
  • Sitzplätze
  • Menu
  • Reservierungen

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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. 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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. 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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. 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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!"

Weinstube Alte Schmiede

Weinstube Alte Schmiede

Theresienstraße 5, 76835 Rhodt Unter Rietburg, Germany, Rhodt unter Rietburg

Carte • Sushi • Pizza • Asiatisch • Europäisch


"An inn. Regional cuisine, if you like down to earth Palatinate dishes, is in good hands here. The wines come from the direct neighbor (Gries Winery , clean, clear wines. My favorites: Riesling and Silvaner. Friendly service even when it 's full. Waiting times? Yes, sometimes when it 's very busy. But delicious food without any star claim (not even in terms of price . I 've been a guest there for over 30 years and the 'young people ' today make it as good and comfortable as the 'old people ' did for many years. Always our choice on the day of arrival and departure: simple and good and (because we 're staying in Rhodt you can slip over quickly and go home satisfied. October 2021, new operators. Little of the old charm remains, the menu a bit 'Swiss ', the rest Palatinate and schnitzel. Not particularly tasty (we were there twice . The process is bumpy, reservation doesn 't work... We 'll think of something new for the arrival and departure days. June 2022: Operations have apparently worked out. The reservation went well, the Maultaschen are still missing but the food was delicious as usual. 1 x Rösti and one Pfalz with liver dumplings and Saumagen, with cabbage and fried potatoes. The herb was really good (in many cases it 's just reheated from the can , with obvious hints of seasoning from the chef (or the blacksmith has a really good supplier of the herb! . The hash browns were delicious. The outstanding dessert was a warm chocolate cake with rhubarb (pickled in red wine and ice cream. Very good. While we were waiting (the kitchen was very busy a Williams schnapps from the Heussler winery and distillery in Rhodt the schnapps from the house are remarkably good. All in all: four stars again for 'our ' forge. And one of the former employees was also there again and enriched the service with her relaxed Palatinate calm (for 17 years, she told us. Thank you! . See you again in October! October 2022: High season accordingly full! The food was really good, the demand confirmed my suspicion: new chef! Hopefully he stays long. The Älplermagroni (pasta and potatoes gratinated with cheese were juicy, hearty and delicious! And the Palatinate plate: again please! We have our old forge back! To you very soon! October 2023: Back home! Again here in Rhodt, again here in the forge and again satisfied with the food, the ambience and the friendliness! It continues in June 2024. Food: 4 Service: 5 Atmosphere: 4"