"At the end of September, the newly formed Wörther Gaumenvierer devoured the municipality of Venningen, more famous by its vinegar than its wine. Even strange, although the village of Edenkoben, belonging to the association community, is located in the immediate vicinity of well-known wine areas such as Maikammer, Kirrweiler and Edenkoben, one actually knows only the winery specialities of the famous doctoral school. There seems no Venninger Winzer has been able to swing up to the upscale Palatinate grape juice. The Weingut Bauer, whose in no regional restaurant guide misses 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 Gut- und Gernesser knows the name of their gastronomy. “Bauer’s Stuben” is a family business that I had never visited despite his good references. Probably owed to Venningen’s “La Vigna”, one of my favorite Italian arrival addresses. In 1977, Rosemarie and Wolfgang Bauer opened an ostrich economy called “Bauernstube”. In their cosy vault cellar, hand-resistant home cooking was offered for their own wine. The vaulted cellar unused this evening A culinary synergy effect, which is still successfully exploited today in many corners of the South Palatinate – mostly at weekends when the rafters come across the Rhine. In the meanwhile, the local wine bar is a multi-expanded restaurant with a slinger barn. Winter garden, idyllic courtyard and an almost Tuscan garden terrace behind the house. Just because of this Mediterranean style garden, it is worth a trip to the well-achieving Venningen, not far from the A65 motorway. It is really a very nice little spot of Palatinate that the two daughters Carina and Christin have created with family support over the years. We were also very impressed by the homey atmosphere that this place radiated. I'm glad we could enjoy our food in the open air. Later, due to the fresh temperatures, we moved to the cosy sandstones. So we were allowed to check two locations of the Gutshof for hospitality. Only so much ahead: the “Ambiente test” they both passed with Bravour. The idea of giving the Wörther feed quartet a trip to Venningen came from our newcomer, who resides in the nearby village of Böbingen and this place has long been one of its regional favorites. In the course of the evening, the pre-sealed roses in terms of service, environment and food quality should be fully confirmed. So then “Food-Fellas” on to Venningen to the family Bauer, where the naturality is in its best form at home or at court. The large-scale, in-house parking lot relaxes the situation for the 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 road. We entered the locality over the approximately half-occupied garden. Vaccination certificates were checked. With the Luca app, check-in was also done quickly. As if the big storm was already over, the outdoor area, tastefully greened by olive trees and other Mediterranean plants, presented itself as a true vineyard idyll. The tables no longer completely occupied stood at a pleasant distance from each other. Around them well-padded polyrattan ensured comfortable seating. Garden impression 1 We were warmly welcomed. No wonder a member of our table company was well known here. From the strikingly friendly and flink-acting service personnel I had already read several times in the Tripadvisor portal. And yes, the guys and girls did their thing really good. They always had a suitable answer to our questions. The famous Palatinate charm was advised and the move 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-driven inspection of the premises, told me so much about the history of the company, the well-known wines and the Bauer’s hospitality philosophy, in which the use of regional products is raised. These are on a well-balanced menu. A tight handful of hearty appetizers, a few meatless classics, salad bowls – sorry, Bowls of course – in various facilities, four different flame-cake versions and a carnivorous repertoire of homemade main dishes, ranging from Vienna's Schnitzel to Ossobuco to onion roasts and medallions from the pork ends. The Bauer’s body food program was completed by a series of sweet enticements and a seasonal letter of recommendation that had already committed itself to the culinary autumn. The autumn menu for slender 34 Euro was printed on it 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 at the neighboring table sound joyfully. In addition, hand-resistant heartbeats such as pork roulade with brittle filling, Cordon Bleu from the farm pig as well as stone mushroom noodle pockets in truffle cream. Oh, I could only take a little more off the spicy mushroom taste, I would probably have chosen the mushroom dish. The open wine program of the Bauer family was studied on a laminated map. From simple Portuguese red wine quarters to 2.80 euros over dry fortified burgundy varieties in white, to rest-sweet late-reading and slightly more rich Cabernet Sauvignon or Merlot quarters to 4.90 euros were pretty much represented by all grape varieties cultivated in the South Palatinate. In addition, a few bottled wines of friends with winemakers were also launched. 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 unbelieving head shakes from Sylt visitors. The special circumstances owed – it was the day of our daughter's calculated date of birth and although nothing was raining, I almost sat on “glowing coals” – I dispensed with an alcoholic aperitif and ordered a hugo completely without 4.50 euros. Later, however, I could not resist the well-owned Merlot and allowed it to correspond. My colleagues were satisfied with mineral water from the Black Forest 0.75l bottle for 4.20 euros, a “real” Hugo with Vol. 5,90 Euro and a bottle of Bischoff Premium Pilsener 0.33l for 2.80 Euro for the opening. We were given enough time to talk to us “free” at first. Therefore, we came to the idea of reading the printed pages that we had before us with some time delay. All half as wild, the drinks were already on the table. Then it was ordered eagerly. A colourful pot pourri made of pumpkin soup, smoked salmon on potato roast, Saumagencarpaccio, Cordon Bleu, Wiener Schnitzel of course from the calf and twice Rumpsteak – once with herbal butter, once with pepper cream sauce – was commissioned to the kitchen team. This would certainly be a pleasure for the not very low hunger of the good-yellow men's round. So at least the first impression when you scavenge on the plates of the neighboring tables. The service provided flott. The praise of his colleague about his pumpkin cream lush 7,90 Euro is still in my ear today. Pumpkin creams in the wake of glass It was served in a wake-up glass and received the last “grind” on top by a little sliced liquor, foamed cream and finely spiced crispy croutons. 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 petal. It's a good choice as a little probier tap told me. Räucherlachs on Rösti The man was still playing a little on time. However, in an eager expectation of his Wiener Panierstück with supplemental salad. My littleness was so pleased at a Saumagencarpaccio 8.90 Euro of a better way. The Saumagencarpaccio Alone for its heavenly acidic onion-Senf-Vinaigrette had already rewarded the way to Venningen. The thin slices of soaps lurking under the Schmacko dressing were with a little slice of cut, halved cocktail tomatoes, salad green and juicy-sweet grapes the harvest was already in full swing! Saumagen as Carpaccio...why not? The fact that the last drop of this leaking spark was also pulverized with the help of the white bread added to it was also not a surprise. The appetizers were all sitting. So much was fixed at that time. In joyous expectation of the main courses the dawn began. The irradiated trees and shrubs, between which we were sitting, left the already very pleasantly designed outdoor area a trace of more lush. 2 The tranquil dinner in the very 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 courts were knocked off. Until then everything in the “box” it took a bit of what some of them demanded at the table “högschde” discipline. The Cordon Bleu of the presidial head of our caustic consortium, sitting diagonally opposite me, was then owed to the darkness. But his satisfaction over the meat classics filled with cooking ham and Gouda, who escaped from the appearance after the butter pan, with the well-sounding French name amounted to 19.80 euros until I passed over. In all main dishes, a small supplemental salad made with tasty vinegar oil dressing was included. Supplemental salad 1 And he fulfilled his task as a fresh side actor to the defy palate cinema of cattle, calf and pigs in a wonderful way. Supplemental salad 2 Opposite, two wonderfully mürbe Wiener Kalbsschnitzel glistened 21.90 Euro with the adjacent roast potatoes around the bet. At any rate, they enticed a broad grin to the scavenger that cut them. The Viennese Schnitzel Mein Bratkartoffelbuddy next to me – our supplements were parted on a large plate – crispy potato supplement from the pan had opted for the Rumpsteak with homemade herbal butter. He praised the perfectly hit Gargrad “medium” of his flesh and made me taste of the really sensational herbal butter. It's fascinating what little things can make in an all-world court. The Rumpsteak with herbal butter On my Rumpsteak like the one supplied by Mr. 24,50 Euro, as ordered by “medium rare”, there was a neat number of peppercorns and a chili shovel, whose decorative purpose was only after the first small, hellishly sharp test piece, which was acknowledged by the well-laid service lady with unbelieving dams. Rumpsteak with pepper cream sauce “Hot happens!” With the supple pepper cream tune in the süffigen Schlepptau and a Klecks cream, the small lapsus on the palate was re-targeted in a pleasant way. Particularly praiseworthy: the sauce on the basis of a strong jus and completely without at least tasty helper had to demonstrate exactly the correct pepper dose which laid the delicate, estimated 200 grams heavy piece from the ridge of cattle in a tastefully short-handed way towards the Malabar coast. In combination with the most primitive of all potato inlays, hedonistic sauce enjoyment was without repentance, which also truly honored every one of the crunchyly serrated wings of the Palatinate earth fruit. Bratkartoffel portion for Two Already now I was more than done by the prevailing price-genus ratio. How could I have left this better-bourgeois retreat left for so many years? The later the evening, the cooler it became in the summer garden. The move into the protective sandstones of the slumber shrub was inevitable. Inside: no trace of unclear “gour quantity”. Most of the guests had already embarked on the 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 the furniture, indirectly irradiated sandstone walls, a ceiling lined with the same barrels, and a lot of wine bottles provided the right mix of moderate pear palate and contemporary rustic look. A good example of what a warm, carefully installed lighting is all about. Pälzer Atmo pur! We hardly had our inner warmth back, we felt the sense of sweetness. Our “stubenältester” only referred to its total dwelling 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'd do this dessert creation. Especially since Marzipan appeals to me as well as outside the well-sucked Christmas season. In addition, another colleague glowed the lemon-sect-sorbet 6,50 euros, which was poured into the in-house Riesling-Winzersekt. The last in the covenant preferred as always a cup of coffee 2.20 euros to finish its meal. At the sweet temptation of Nougatcrème and Marzipan there was nothing tastefully to expose. Of course, this was nothing for diabetics, but with their fluffy texture and the subtle cold-warm contrast, the “Hausdessert” was able to convince completely. A few ripe grapes, an orange physalis and a few freshly cut pieces from the mango tried to counter some fruity freshness divided into two beautifully arranged “calorie bodies” which, however, only succeeded to a limited extent. For this, the capped “Nougat-Marzipan cake” was simply too dominant. Nougat-Marzipan-Dessert I must confess that half a portion would have been full to me. But somehow, I managed to depress the second piece of this rage dessert. Becoming fathers cannot get enough calories at all – the impression of one or other colleagues at the table. After that, it really was over. There was nothing left. At least in. Get out of here, though 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 the “Bauer’s Stuben” estate, our “Newcomer” had delivered well in the gastro quartet. His standing can be described as successful. If it had been necessary for this Böbinger Kulinar colleague to be admitted, he would probably have passed it with honor. This evening, by the way, the outdoor feed ended. The summery digs under the open sky found a juicy end with the move into the Bauer’s slumber shrine. Not only the culinary autumn was already in full swing, even the calendarian had already taken a day before. Our advanced sense of saturation and the circumstance of seasonal change prompt me to conclude 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 were not, the eye would be filled, but the stomach would be empty!” Yeah."
Erwin
