Don Camillo E Peppone

Robichon

➤ Orensfelsstr. 31, 76833 FRANKWEILER, Frankweiler, Germany

Cafés • Kuchen • Eiscreme • Europäisch

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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. In August, we selected a quarter of Côtes du Rhône Villages Séguret from the Domaine de l’Amandine for fair 5.50 euros as well as a juicy Weißburgunder Cabinet from the Siebelding wine specialist Wilhelmshof to 6.50 euros for the same amount. The red Southern French was a real wolf in the sheep's fur. He flattered us through the summer evening, while Mr. Weissburgunder, with melt and a hint of exoticism, could not have given us a better counterpart. When we arrived in October, there was no trace of restraint regarding the choice of a suitable bottle wine. The 14% Réserve Rouge from 2012, called “Mas de Tannes” from the exceptional winner Paul Mas Languedoc, proved to be a worthy food companion, who swung deep dark in our glasses with wonderful bottled ripe. With a price of only 23.50 euros, he was also a real bargain. To agree, our “bouches” were thoroughly “amused”. 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. Especially since the macchia's baled scent in the form of two juicy lamb medaillons from Brittany rose into my nose on an equally well-smelling sauce level. The potato gratin was served à part in a small dish. To this end, slightly bite-resistant, cooked vegetables peas, carrots, Kohlrabi . A classic three-component dish, which lived primarily from the handmade impeccablely prepared lambs and the two easily grown-through, à point-grilled medallions of the salt marshes, which were naturally very spicy. Its aromatic meat was congenially refined by an animating herbal marinade, not only the highest olifactory demands, but also produced a wide palate grease with its end user. Also wonderfully juicy the one Roulade did not dissimilar paupiette of the rabbit, which my wife joined together with pifferlings of the high quality class. And everyone who knows himself in meat dishes who quickly hops into the dryness of such a bunny. A hint of basil, which touched both from the filling of the carnival back and from the lushly portioned jus, surrounded the feast served with the same vegetables. Maître Robichon also gave this full-bodied appetizer a certain extra and made my heart lady spoon out of the full. The cheese course before the dessert consisted of four well-ripened specimens. Goat cheese roll, Comté, Reblochon and Fourme d’Ambert covered a quite wide range of flavours ranging from mild to spicy. This was also a pleasant cross-section through the French cheese continental. The creamy Fourme d’Ambert, the soft goat cheese, the slightly more flexible reblochon and the hard bar from the Franche-Comté were really fun. The quite lush menu portion was managed by us in the sharing mode. The milk products offered should not close our stomachs. Because the sweet finale was before us. 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. Along with the last red wine cap, this was impeccable or “comme il faut” as the French says. Like I would like to review the second visit here. But that would probably blow up the textual framework. Only so much is said: my two à la carte dishes selected this evening, a fabulously grilled duck pot liver on apple leafy pillows with lentils on Vinaigrette with fabulously delicate tranches from duck breast 22,50 Euro and the perfectly medium rare fried fillet from the Charolais cow on red wine sauce, autumn vegetables For the sake of completeness, the four stations of their culinary autumn hike are briefly listed. Goat fresh cheese with red bee and autumn vegetables made the colourful start. The intercourse was marked by a Coquilles St. Jacques, filled with Crevettes, Mies and Sapphire, which was not so dissimilar to the baked Breton species. At the main course, the breast and throat of the mare chick zealed for the most juicy moments on the plate. 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!"

Landrestaurant Burrweiler Mühle

➤ Mühle 202, Burrweiler, Germany, 76835

Wein • Cafés • Kaffee • Deutsch

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"Super beautiful location on the pond. Very large outdoor area, partly above the water. Very flashy and super nice operation. Beautiful regional menu with the offer of mini, small and normal portions!!!!!!!!!!!!!!!!!!!!!!!! Great if you want to try several things. All super delicious and hot. Also beautiful beer from the tape and delicious wine. In any case, you have to go there, but make a reservation."

Landgut Buschmühle

➤ Buschmühle, Weyher In Der Pfalz, Germany, Weyher in der Pfalz

Cafés • Kuchen • Deutsch • Europäisch

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"We celebrated our wedding in the estate and felt good, from day 1 (1 year before). The owner couple and the restaurant manager have perfectly advised us and taken care of us. The staff was super friendly and always helpful. To the location you don't have to say much, it's a dream and very idyllic location.The food, both during tasting and at the wedding itself, read no wishes open. We can't use enough superlatives to describe how good we took care of.Even in the payment everything went fair. And that in times when location owners, with the marriage desire of young couples, gilded the nose.Thanks to the team of bushes, you were the perfect partner."

Schneider

➤ Hauptstr. 88, 76857 DERNBACH, Dernbach, Germany

Wein • Deutsch • Europäisch • Mittagessen

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"dernbacher haus restaurant schneider dernbach. the dernbacher house is located directly on the edge of the forest and invites you to a mountain bike or to a hiking trip in the cozy one-way. it belongs to the diners among the best pfälzer hütten, no wonder, the owner also belongs to the famous restaurant in the village. for the little ones there is also a playground."

Weinstube Brand

➤ Weinstr. 19, 76833 Frankweiler, Germany

Kuchen • Deutsch • Europäisch • Regionale Internationale Spezialitäten

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"What sounds in the heading of pure understatement was actually a memorable evening with excellent food, the appropriate drink, very friendly hosts and an extraordinary, unfortunately much too rare society at the table. My Solinger Pleasure colleague, together with his Lady of the Heart, for the first time in the Palatinate. Of course, the spontaneous visit of the Hedonist Mountains in my homeland was also to be appreciated in a culinary way. And so it came to me that in the middle of August last year at the Kneflers I celebrated my free-seat premiere – yes you can say calmly. To date, I really only knew the courtyard as a transit station to the old-honored sandstone vault, a pleasant spot of Palatinate's vulgarity, which I strangely had always visited only in the cold season. The Brand's Sandsteingemäuer My family gave me "free" this evening and so I gave up the two "Kulinarnomaden" in their pretty accommodation in Chapel-Drusweiler to break up together with them towards Frankweiler. They only knew that it was in the vineyard brand when we were standing in front of the rather inconspicuous estate. Surprise! But one of whom I knew very well that she would come to my friends from Solingen-Höhscheid. You don't just value yourself, you know a little bit. From the lady of the house, Mrs Eva-Maria Knefler, we were kindly greeted and placed in a quiet corner of the lasy courtyard. We sat – surrounded by plenty of pot green – very cozy on rustic wood furniture, from seat cushions to the comfort and enjoyed the moment of our first meeting on Pfälzer Gastroboden. You had a lot to tell yourself and that also noticed our attentive hostess. She let us get alone and study the menu and drinks. The obligatory performer with the recommendations of the evening did not wait long. He's been a little sick. I used to count on the five dishes on this creative offer of the chef Christian Knefler, which operates far from any wine-stubenkulinarik. That August night it was three of them. But they had it in themselves. Seeteufel, maize podular breast and back from Iberico-Schwein were written on black in well-readable letters. “In the order, please!” the Weser double-magen agent would probably say and, of course, have to be saturated by the saturating consequences of these ordinary portions “made in Palz”. I personally enjoy a safe ticket to the chef's strong flavourings every time I visit the season's sparkling spice, which was enjoyed as an appetizer. So this time. The Asian curled cauliflower stew in the coconut-curry wall could additionally be made with a fried shrimp. There was neither me, nor my palate buddy from the ring town. At the main courts we then went separate ways. The Macster was unable to leave 29,90 euros from the navy on Kimchi and Spice-Quinoa, while the maize pulpit with fresh pluckers and fried polenta picked me up most. The lady at the table chose a vegetarian dish from the standard card. The filled goat fresh cheese with pine walnut crust, rocket and old balsamico 16.90 euros should be for them. When choosing the wine, I liked to give Carte blanche to my sparrow. In doing so, the Tannin-Titane, which did not negate the “heavy red” from the mountain as a washy Riesling-Rambo, who wanted to be sent directly from the Frankweiler courtyard to the “Gleisweiler Hölle”. The alleged “Höllentrip” vinified by the Flemlinger VDP-Winzer Theo Minges led us into the Rieslinglage “Unterer Faulenberg” bottle for 51 euros. He gave us a guest-friendly calculated large wine that made his name all honor. Our wine of evening ripeness, sweet-smelling fruit hit fine acidity here. With delicate-floral herbal notes in the nose and yellow fruity aromas in the glass, we enjoyed the noble drop from the now largest Riesling cultivation area in the world approx. 5800 ha vineyard in full. Of course, when I was a chauffeur, I had a little more than the Solinger sip at my right hand. A little sourdough bread was added to our aromatically fragrant spices, which used to be used with dip and crisp vegetable sticks for the first hunger control. With him the last rest was then wiped out from the hearts of the plate by the courageously smacked Asian-terrine. To be honest, I had never imagined a soup at all my visits at the Brand Wine Shop, which was not completely enthusiastic about me. So in this case. Christian Knefler’s way to season is just me. There's a lot going on with the first spoon. Maybe that's something "too much" for one or the other, but I could put myself in his foamed soup dreams. Cauliflower-Curry soup with roasted shrimp Not unremarked should remain the fact that the shrimps attached to a small rod and briefly on the diving station were very juicy. Their slightly sweet meat sat down with the still slightly bite-resistant cauliflower roasts, which enriched this liquid aroma flower in a textured manner, in the very best manner. The result: our plates were spooned empty and during this process one was able to hear several times the sounds of blackish satisfaction at the two soup cakes at the table. After serving the main foods, these sounds used again in a timely manner. No wonder, we had to do it here with beautifully dressed flavor grenades, which was most to defocus. In the centre of a lush green rocket bed, Mrs. Shaneymac’s fresh goat cheese, covered with crispy pine-walnut toupe, had made it cozy. Filled goat fresh cheese with pine walnut crust, rocket and old balsamico as the main dish splash of old balsamico, chives and sprouts completed this ensemble that would certainly have given my wife great pleasure. On the plate of the naval diffusor, all the essentials were already mentioned in his wording report. Here came a fresh top product from the sea perfectly fried and in an ingenious preparation on the ceramics. His foundation from Kimchi, Quinoa and Co. was covered by a foam from the yellow lens and knew to wear the crocodile screws in a sophisticated way. Seekfish for the naval pig! A typical Knefler cellar that catapulted with its intense aroma play even the inherently boring Inka dress in far-eastern spheres. It wasn't inferiorly juicy on my well loaded record. The perfectly fried, traditional meat of the maize podulard breast had label-rouge quality. Every bite came to the juicy poultry pleasure. Well seasoned, slightly crispy skin included the soft breast meat of the chicken fed with corn. Maispoulardenbrust with pifferlings and roasted polenta Together with the bite-sautated pudderlings, the saturating polenta-bratling, the crispy-fried sage leaves on top and the two harmoniously interlocking sauces, this was a successful main course that brought the Knefler’s kitchen ceredo: “It is boiled, what is fun! After the main course, my partner in Dine had a ball of the exotic sorbet, which he was crowned with Pfälzer sparkling wine and some mangoragout. The guest from the Bergisch knew how to do it. My need for food was more than covered at that time. The maize pulp portion had contributed to its rest. When the peache hadn't been present at our table for a long time, I woke up to see where he was left. Where did I find him? Of course, at the sinking counter! There he kept a little chat with the house owner, whom I have never seen outside his kitchen. They found each other. A former colleague of Christian Knefler and even Koch on the Swabian Alb also joined, which led to a nice chat in a fun round. Of course, we didn't want our lady to wait too long at the table and therefore broke the culinary professional empire after about three hours exhausted. The fact that we processed a few Magnum bottles from the Kastanienbusch-Riesling from Rebholz to acidic Schorle, was understood by itself Spässje! Outside in the courtyard, the portable LED outdoor lamps were already illuminated on the tables, which was quite tolerable to the lasy ambience of this unpretentious Palz-Patios. Patio-Atmo Lauschiger Freisitz by night We would have held it under the starry sky for ever, but the tiredness complains to us on quiet soles. And so, after a warm welcome from the Knefler family, it went back to Chapel-Drusweiler, where the Solinger “Bagage” had yet to climb the “Wendel” staircase Kalauer! to her feudal attic. The next morning we visited the nearby border town of Wissembourg to cover us with good “fromage”, fine “charcuterie” and sweet temptations from top patience Daniel Rebert. Even in the evening we stayed faithful to Alsace. Too bad that the “Vieux Moulin” to Lauterbourg is not a few meters further north, in southern Palatinate. A report on GG would have been top-ranking."