Gasthaus Zum Winzer

Mohre Jule

➤ Schlossstr. 58, 67434 Neustadt an der Weinstrasse, Rhineland-Palatinate, Germany, Neustadt an der Weinstraße

Carte • Tee • Wein • Parkplätze • Raum Für Feiern

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"Ich habe schon viel von dieser Weinstube gehört. Und auch hier die Bewertungen gelesen. Und mir dann ein eigenes Bild gemacht. Und auch wortwörtlich Bilder gemacht um sie euch zu zeigen. Ich kann die negativen Bewertungen nicht wirklich verstehen. Der Service ist tadellos Essen und Getränke klasse. Preise der Weine zwischen drei und fünf Euro das Viertel. Das teuerste Essen 11.50 € für einen Pfälzer Teller Bratwurst Saumagen Leberknödel und Sauerkraut auf Wunsch gibt es noch Bratkartoffeln oder Kartoffelsalat dazu. Den hat sich mein Mann einverleibt und war babbsatt. Ich selbst habe Flammkuchen gegessen mit Bergkäse . Absoooolut lecker! Unsere Kinder insoweit sie sich von dem Spielplatz losreißen konnten kartoffelpuffer mit Apfelbrei. Zum Glück kamen wir recht früh und konnten lange die Sonne und den Garten genießen. Anbei ein paar Eindrücke"

Gutshof Bauer

➤ Altdorfer Straße 3, 67482, Venningen, Germany

Carte • Sushi • Deutsch • Eiscreme • Asiatisch

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"At the end of September, the newly formed Wörther Gaumenvierer dedicated the municipality of Venningen, more famous of his vinegar as his wine. Also strange, although the village of Edenkoben, which belongs to the association community, is located in the immediate vicinity of well-known wine areas such as Maikammer, Kirrweiler and Edenkoben, one actually only knows the wine specialities of the famous doctoral school. It seems that no Venninger Winzer was able to oscillate until the raised Palatinate grape juice. The winery Bauer, who has not missed a regional restaurant guide Gutshof by friends of deft regional cuisine, has been very popular for many years, is also one of the well-known producers in the area of South Wine Road. For this, almost every local good and Gernesser knows the name of their gastronomy. “Bauer’s Stuben” is a family business that I had never visited despite its good references. Probably Venningens owed “La Vigna”, one of my favorite Italian arrival addresses. In 1977, Rosemarie and Wolfgang Bauer opened an ostrich economy called “Bauernstube”. In their cozy vaulted cellar, a hand-resistant house kitchen was offered for their own wine. The vaulted cellar unused tonight A culinary synergy effect, which today is still successfully exploited in many corners of the South Palatinate – usually on weekends when the rafters come across the Rhine. In the meantime, the local wine bar is a much-developed restaurant with a slinger bar. Conservatory, idyllic courtyard and an almost Tuscan garden terrace behind the house. Just because of this Mediterranean garden it is worth a trip to the well-being Venningen, not far from the A65 motorway. It is really a very beautiful little place of the Palatinate that the two daughters Carina and Christin have created with family support over the years. We were also very impressed by the local atmosphere that radiated this place. I'm glad we can enjoy our food in the open air. Later we moved to the cozy sandstones due to the fresh temperatures. This allowed us to check two locations of the Gutshof for hospitality. Only so much ahead: the “Ambiente test” both passed with Bravour. The idea of giving the Wörther feed quartet a trip to Venningen came from our newcomer, who lives in the nearby village of Böbingen and this place has long been one of its regional favorites. During the evening, the pre-sealed roses should be fully confirmed in terms of service, environment and food quality. So then “Food-Fellas” to Venningen to the Bauer family, where the naturalness in its best form at home or in court. The large-scale, in-house parking space relaxes the situation for guests with a motor-driven mobility background. Nevertheless, we parked our vehicle directly on Altdorfer Straße, not 50m from the estate of the Bauer family. Our colleague had kept us the last parking bay on the street. We entered the village over the half-occupied garden. Vaccination certificates were tested. With the Luca app a check-in was also carried out quickly. As if the big storm was over, the outdoor area, which was tastefully greened by olive trees and other Mediterranean plants, presented itself as real vineyards. The tables no longer completely occupied stood at a pleasant distance from each other. Around them well padded polyrattans provided comfortable seating. Garden impression 1 We were warmly welcomed. No wonder a member of our table company was known here. From the strikingly friendly and flinking service staff I had read several times on the Tripadvisor portal. And yes, the boys and girls did their thing really good. They always had a suitable answer to our questions. The famous Palatinate charm was advised and the step to the stage was also brought to the stage without any problems. The small chat with the service manager, who ran over the way with my curiosity inspection, told me so much about the history of the company, the famous wines and the hospitality philosophy of the farmers, in which the use of regional products is increased. These are on a balanced menu. A tight handful of hearty appetizers, a few meatless classics, salad bowls – of course, bowls – in various facilities, four different flamen cake versions and a carnivorous repertoire of homemade main dishes, from Vienna Schnitzel to Ossobuco to onion roasts and medallions from the pork ends. Bauer's body food program was completed by a series of sweet treats and a seasonal letter of recommendation that had already committed themselves to the culinary autumn. The fall menu for Slender 34 Euro was printed and consisted of a pumpkin cream velvet, a chestnut sauce with red cabbage and roast potatoes and a sweet trilogy. ‘Kannschd nid meckre!’ I heard the aspirants sound cheerful at the neighboring table. In addition, hand-resistant heartbeats such as pork roulade with brittle filling, Cordon Bleu from the farm pig as well as stone mushroom noodles in truffle cream. Oh, I could only take a little more of the spicy mushroom taste, I would probably have chosen the mushroom dish. The open wine program of the Bauer family was examined on a laminated map. From simple Portuguese red wine quarters to 2.80 euros, dry fortified burgundy varieties in white, to rest-sweet late-reading and some rich Cabernet Sauvignon or Merlot quarters up to 4.90 euros were quite represented by all grape varieties cultivated in the South Palatinate. In addition, some bottle wines were introduced by friends with winemakers. There was already a classic estate giant from Buhl's Reichsrat for affordable 22,50 euros. The very fair 29 euros for the Black-Print-Cuvée by Markus Schneider from Ellerstadt would not only cause incredible headaches from Sylt visitors. The special circumstances owed – it was the day of the calculated date of birth of our daughter and although nothing was rained, I almost sat on “divine coals” – I waived an alcoholic aperitif and ordered a Hugo without 4.50 euros. Later I could not resist the well-known Merlot and let him agree. My colleagues were with mineral water from the bottle Black Forest 0.75l for 4.20 Euro, a “real” Hugo with Vol. 5.90 euros and a bottle of Bischoff Premium Pilsener 0.33l for 2.80 euros satisfied for the opening. We got enough time to talk “free” first. That is why we came up with the idea of reading the printed pages we had before us with some time delay. The drinks were all half as wild on the table. Then it was ordered eagerly. A colourful potgri made of pumpkin soup, smoked salmon on potato rash, sour carpaccio, Cordon Bleu, Wiener Schnitzel of course from the calf and twice Rumpsteak – once with herbal butter, once with pepper cream sauce – was put into operation in the kitchen team. This would certainly be a pleasure for the not very low hunger of the good-yellow men round. So at least the first impression if you scavenge on the plates of the adjacent tables. The service provided flott. The praise of his colleague about his pumpkin cream is still in my ear. Pumpkin creams in the glass It was served in a wake-up glass and received the last “grind” above by a small cut liquor, foamed cream and finely spiced crispy crumbs. Pumpkin cream in detail The “local” next to me had chosen the smoked salmon on Rösti 8.90 Euro, which was shaped into a beautiful rose blossom. It's a good choice as a little probier **** told me. The man played a little bit on time. But in an icy expectation of his Wiener Panierstück with additional salad. My little thing was so satisfied with a Saumagencarpaccio 8.90 Euro. The Saumagencarpaccio Alone for her heavenly acidic onion-senf-Vinaigrette had already rewarded the way to Venningen. The thin slices of soaps shining under the Schmacko Dressing were already in full swing with a small slice of cut, halved cocktail tomatoes, salad green and juicy sweet grapes! Saumagen as Carpaccio... why not? Also the fact that the last drop of this outgoing spark was comminuted with the aid of the added white bread was not a surprise. The appetizers were all sitting. So much has been fixed back then. In a cheerful expectation of the main courses, dawn began. The irradiated trees and shrubs, between which we sat, left the already very pleasantly designed outdoor area a trace of more lush. 2 The quiet dinner in the best group of colleagues went into the decisive phase. Since it is not very good to photograph in the dark, the phone had to serve as a light source when the main dishes were knocked off. Until then everything in the “Box” took a bit of what some of them demanded on the table “högschde” discipline. The Cordon Bleu of the presidial head of our causal consortium, which sits diagonally opposite me, was then owed to darkness. But his satisfaction over the meat classics filled with cooking ham and Gouda, who escaped from the appearance after the butter bowl, with the well-sounding French name was 19.80 euros until I came by. In all main dishes a small additional salad with delicious vinegar oil dressing was included. 1 And he fulfilled his task as a fresh side actor to the adorning palate cinema of cattle, calves and pigs in a wonderful way. Additional salad 2 Opposite, two wonderfully mürbe Wiener Kalbsschnitzel glittered 21.90 Euro with the neighboring roast potatoes around the bet. In any case, they lured a broad grin on the Scavenger who cut it. The Wiener Schnitzel Mein Bratkartoffelbuddy next to me – our supplements were on a large plate – crispy potato supplement from the pan had chosen the Rumpsteak with homemade herbal butter. He praised the perfectly hit cooking “medium” of his flesh and made me taste of the really sensational herbal butter. It is fascinating what small things can do in an all-world dish. The Rumpsteak with herbal butter On my Rumpsteak like the one delivered by Mr. 24,50 Euro, as by "medium rare", there were a neat number of peppercorns and a chili bucket, whose decorative purpose was only after the first small, hellishly sharp test piece, which was recognized by the well-sleeping service lady with incredible dams. Rumpsteak with pepper cream sauce “Hot happens!” With the supple pepper cream tune in the fresh tow and a Klecks cream, the small lapsus on the palate was retargeted in a pleasant way. Particularly commendable: The sauce on the basis of a strong jus and completely without at least tasty helpers had to show exactly the correct pepper dose, which put the delicate, estimated 200 grams of cattle comb in a tasteful, short-handed way towards the malabar coast. In combination with the most primitive of all potato inlays, hedonistic sauce enjoyment was without penance, which also really honor each of the crispy jagged wings of the peat earth fruit. Bratkartoffel Part for Two Already now I was done more than by the prevailing price-winning ratio. How could I have left this better-bourgeois retreat for so many years? Later in the evening the cooler became in the summer garden. The transition to the protective sandstones of the Schlickerstrauch was inevitable. Inside: no trace of unclear “Gour Quantity”. Most guests were already on their way home. We were placed right next to the door to the garden. Schlemmescheune with 3 of 4 Food Fellas on board Also the interior of the Gutshof could be seen. A rich, bright wood in furniture, indirectly irradiated sandstone walls, a ceiling with the same barrels, and many wine bottles delivered the right mix of moderate pears palate and contemporary rustic look. A good example of warm, carefully installed lighting. Pälzer Atmo pur! We hardly had our inner warmth back, we felt the feeling of sweetness. Our “stubenältester” only called its entire apartment in this place... had already weakened 8.90 euros in highest tones in advance by the nested Nougat-Marzipan-Lasagne. And I didn't think I was doing this dessert creation. Especially since Marzipan appeals to me as well as outside the well-picked Christmas season. In addition, another colleague illuminated the lemon sorb 6.50 Euro, which was poured into his own Riesling wine. The last in the covenant prefers as always a cup of coffee 2.20 euros to finish its meal. In the sweet temptation of Nougatcrème and Marzipan there was nothing tasteful to show. Of course, this was nothing for diabetics, but with their fluffy texture and the fine cold-warm contrast, the Hausdessert was completely convincing. A few ripe grapes, an orange physalis and a few freshly cut pieces from the mango tried to meet some fruity freshness in two beautifully arranged "calorie bodies", which were however only to a limited extent successful. The "Nougat-Marzipan Cake" was too dominant. Nougat-Marzipan-Dessert I must confess that half of me would have been full. But somehow I managed to depress the second piece of this angry dessert. Being fathers cannot get enough calories – the impression of one or other colleagues at the table. After that it was really over. There was nothing left. At least in. Get out of here, but a few pounds felt harder. After we paid the bill, we left the farm through the front entrance. One last opportunity to take a closer look at the imposing estate. With the selection of “Bauer’s Stuben” our “Newcomer” had delivered well in the gastro quartet. Its standing can be described as successful. If it were necessary for this colleague of Böbinger Kulinar to have agreed, he would probably have passed it in honor. In the evening the outdoor feed ended. The summerly excavations under the open sky found a juicy end with the move into the Bauer's slumber screaming. Not only the culinary autumn was already in full swing, even the calendar had taken a day before. Our advanced sense of saturation and the circumstance of seasonal change prompts me to close in the reflection of this wonderful evening with a poem by Friedrich von Logau German poet and epigrammatician of the Baroque: “The spring is beautiful, but if the autumn is not, the eye would be filled, but the stomach would be empty!” Yeah."

Mythos

➤ Schwimmbadstraße 6, 67487 Maikammer, Germany

Carte • Griechisch • Mediterrane • Mittagessen • Spezialitäten

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"Finally sit with two nice colleagues at the Greek. A goal whose implementation lasted a long time since the circumstances of the last weeks and months were as they were. No matter, the president of our decimated Wörther Schlemmerclub – two colleagues need to fit for health reasons – called freshly vaccinated to the first extraordinary session of the year. In his view, this should take place in the Maikammer. The well-known genus stamps, such as the village chronicle, the Gasthaus Zum Winzer or the Waldhaus Wilhelm, were released from the outside. At the Croats in the “Alt Maikammer” we were only last summer, which is why we took the restaurant Mythos into culinary sight. Our club leader had already reported more about its legendary Gyros. A presidial meat oath we wanted to conjure on a warm Monday evening in mid-June. The family resort, which has been run by Son Stamatis since 2014, is very sporty between the tennis hall and the outdoor swimming pool, has a large beer garden, which meets with a warm weather. No wonder, because the local operators have sat down well with visual and noise barriers. Mediterranean herbs, rose bushes and other green foliage included. In the evening in the beer garden Well, that the colleague had reserved a table in advance, because there was something going on in the swimming pool road 6 to Maikammer this evening. Stamatis Temelis, who, as a young boy in his parents' home, took the beer, is an all-round sympathetic person who knows exactly how much humor his guests wear. His little, nicely-meaning jokes about. Alcohol and vegetarianism didn't take him at the table. Quite the opposite: he immediately ensured a relaxed mood and a number of laughs. Even in order to avoid a spell, we were very well attuned with the unobtrusive nature of the myth operator. The fact that it lasted a little longer until we were finally allowed to hold the menus in hands was due to the almost completely occupied outer area and the gastronomic long-covid phenomenon called “personal deficiency”. But we were not on the run and were later compensated with double Ouzos generös. The menu of the myth offers familiar Greek meat food, as you have known, appreciated and digested in German lands for many years. There is also a wonderful offer of meatless, warm appetizers available here. But the predominant part of the dishes listed here contains pork, lamb, cattle or turkey. Hercules' skewer, pushed into the oven Lammhaxe, baked Gyros , swept by the spine again Gyros and, first of all, naturally grilled what the stuff holds. Half a liter of freshly tapped Bellheimer Lord-Pils are available here for grundsolide 3.40 Euro. Experience has shown that the Greek wines are better off. Maybe too wrong. Nevertheless, wine and Schorletrinker do not have to give up their beloved vine juice, because both the openly gifted drops from the winery Hollerith, as well as the refreshments “Don’t bash the Pälzer Rieslingschorle” sprayed with mineral water are listed at affordable prices. Also pleasing: the moderate mineral water price. For a friendlyly calculated 3.90 Euro, the sparkling “Nobel-Nass” brand from the three-quarter litre bottle permeates our driver’s glass, which nobody pretends in terms of alcohol consumption. I let it go quite relaxed with a Schoppen Radler, colleague No. 3 it more liked to be pure and ordered a Lord Pils of the same filling. Choosing our dishes was quick. The headline took it before. Together with the meatworm of the reserve of II. Carnivorengeschwader Schweinfurt went to the outdoor use of the Thermaischen Golf, more precisely to the grill plate provided with the sounding name “Saloniki”, which was praised as “recommendation of the house” in the map. For 38 euros, she offered in twofold quantities: turkey and pork steaks, lamb chops, gyros, pork spears and bifteki. Two small salads ahead and two supplements by choice were part of the almost all-round plantless package. The Gyros general and spinal spear major had chosen the grilled pork chopped. But it wasn't different to expect. He also received the obligatory salad and a supplement, according to choice, on what struck with 13.20 euros. The salad convinced with fresh ingredients. Well, the yoghurt dressing tasted just as it tasted for every standard Greek. “Reliance” means the one, “satisfied” the other. Well, sometimes you can give it to yourself. Don't really hurt. My colleague took off the herb salad. The heads didn't want to have been split for free. The meaty vanguard made my counterpart's gyrosher. The Gyros Oh yes, that looked like an appealing merchandise, which was apparently swung by the spear at the right time. His fries were handed over to him on an extra plate. They were of attractive sorting and crispy texture. Wide potato bars fried Stamatis Temelis and his service boys first had to create a little space to be able to bug the cliche barbecue landscape in our middle. Saloniki replica in scale One to meat staple rolls took the alibi flower cabbage, a few slices of honeymelon and coarse chopped from the onion. With “Griechandaise”, the almost indispensable cheese sauce from Lukull... was not saved. Why? One Saloniki, back and forth! The meat was grilled through the bank to the point. Even the short-grilled parts of the pig did not get too dry. The bifteki was a bit too intense salt to me, oregano, for which the spit impressed me with a great juice. Bif-Bif-Bifteki! And the gyroscope was raised above all “spindles”. You don't get it better, so the unanimous opinion at the table. juicy, cheeky, with adequate wort and not too fat. The myth man had delivered it so well, compliment. Meat landscape Even without being able to present a proof photo of the plastered plate here, you must believe that we incorporate the Saloniki plate up to the last gross. Big GG honor word “I repeat, my honor...” so to speak. Croquettes and Bratkartoffel chips with sheep cheese hood included. Isn't it? There you go! But the two double Ouzo to dessert were duty and aftercare at the same time. Just like the additional beer that could still promote the tensile force in the esophagus during food intake. Of course, you can't laugh like that every week. It wouldn't irritate me either. But one should always give in to the intention to destroy a Greek meat plate. In such a collegial friendly round, that's good."

Pfälzer Hof

➤ Weinstr. 85, 67480 Edenkoben, Rhineland-Palatinate, Germany

Carte • Kebab • Cafés • Kaffee • Fast Food

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"Sehr modern sieht es aus. Viel Glas, ein hoher Raum. Man muss sich erst gewöhnen. Trotzdem strahlt das Ambiente eine gewisse Gemütlichkeit aus. Gediegen. Modern. Mit dem PKW kann man direkt hinter dem Hotel/Restaurant auch bequem parken. Die Bedienung ist sehr freundlich, aufmerksam und flink.Wir essen Rindfleisch in Meerrettich. Eine nicht ganz so große Portion zu relativ kleinem Preis. Das Fleisch zart und fein, die Soße sehr lecker, frisch zubereitet. Und das Rumpsteak mit 300 g. Scharf angebraten mit in Dornfelder geschmorter Zwiebel. Geschmacklich sehr lecker, leider ist das Steak etwas fest. Weine aus der Region zu korrekten Preisen. Auch die Flaschenpreise sind ok. Insgesamt alles ok und wohl schmeckend. Gerne wieder."

Jägerstübl

➤ Andergasse 84, 67434, Neustadt an der Weinstraße, Germany

Carte • Wein • Cafés • Kaffee • Deutsch

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"I just come back from a short holiday to the Palatinate. Unfortunately, I had to find out in the typical tourist resorts that the restaurants have nothing to do with the Palatinate regional cuisine. A great exception is the puppy of the hunter. I could not consume such good regional cuisine long with the appropriate wine selection. A large compliment of the host family glass!!!!"