Robichon - Carte

Restaurant Friesenstube

➤ Rohrgasse 2 | Arzheim, 76829, Landau in der Pfalz, Rhineland-Palatinate, Germany, Landau-Arzheim

Carte • Tee • Salate • Deutsch • Desserts

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"Angenommen ich würde bei meinem nächsten Nordsee Urlaub in Büsum eine Pfälzer Weinstube – wenn es denn eine solche dort gäbe – besuchen und im Inneren dieser Weinstube würde mich so ziemlich jedes Accessoire an meine geliebte Pfalz erinnern. Würde ich mich zwischen handbemalten Elwetritschen, liebevoll auf dem Flohmarkt erstandenen Weindevotionalien oder gar einem „Teufelstisch“ aus Pappmaché wohlfühlen? Ich glaube nur bedingt. Genauso geht es wahrscheinlich einem Norddeutschen von der Wasserkante, wenn er in das vor dekorativer Küstenfolklore nur so strotzende Traditionslokal im Landauer Stadtteil Arzheim kommt. Um jedoch die Erinnerungen an den letzten Frieslandurlaub in kulinarischer Hinsicht wachzuhalten oder den bevorstehenden Aufenthalt am norddeutschen Strand zu verkürzen, dafür ist die Friesenstube sicherlich die richtige Adresse. Und das seit vielen Jahren schon.   Der rustikale Gastraum, dessen freiliegende Fachwerkbalken raumtrennend wirken, gleicht einem norddeutschen Souvenirladen, in dem es einiges zu entdecken gibt. Ob Störtebeker Marionette, Buddelschiffe, Deko Leuchttürme, Knoten Collage, allerlei Zubehör aus Großmutters friesischer Küche oder Drehorgel, an Wand und Decke tummeln sich so jede Menge Requisiten aus dem Antiquariat alter Seebären. Und Hans Albers singt dazu im Hintergrund von Ferne und Wiederkehr. Ganz schön starker Tobak für das „bergische Volk“ wie mein Kollege aus dem Stadtstaat Bremen wohl anerkennend konstatieren würde. Aber genau das macht eben die Friesenstube aus. Und die Gäste fühlen sich in dieser „Küstenklause“ sichtlich wohl. Vielleicht kommen ja viele von ihnen gerade wegen dieser pittoresken Einrichtungsmelange, die das Erscheinungsbild der Gaststube prägt. Das denkmalgeschützte Fachwerkgebäude stammt aus dem 17. Jahrhundert und liegt zentral im Ortskern von Arzheim. Parkplätze gibt es ein paar wenige direkt vor dem Haus. Wenn man da nichts findet, gibt es in den abzweigenden Seitenstraßen genügend Möglichkeit den Boliden abzustellen. Bevor wir uns auf den Weg machten, genügte ein kurzer Anruf, um zu erfahren, dass noch Platz für zwei Personen wäre. Dass sich das Lokal im Laufe des Montagabends komplett füllte, überraschte mich nicht. Die Friesenstube besitzt seit Jahren einen gewissen Bekanntheitsgrad in der Südpfalz und darüber hinaus. Dauerhaft empfohlen von Meiningers „Restaurantführer Pfalz“ und „Espresso“, dem Gastroguide für die Metropolregion Rhein Neckar, kocht hier seit nunmehr 17 Jahren der von der nordfriesischen Insel Föhr stammende Küchenmeister Rüdiger Ebsen seine Version einer deftigen Küstenküche mit friesischen Spezialitäten und Fisch von der Waterkant. Und die kommt beim Publikum gut an. Viele Stammkunden stellen seit Jahren eine treue Gästeklientel, wie mir Herr Schöner, Vater der Serviceleiterin Silvia Schöner Ebsen, erzählte. Seine Tochter Silvia hat als gelernte Hotelmeisterin den Service gut im Griff. Sie agierte an unserem Besuchsabend äußerst umsichtig und mit routinierter Freundlichkeit. Um den Plausch mit den Gästen kümmert sich in erster Linie ihr Vater, der gerne die Tische „abklappert“, um seine Gäste bei Laune zu halten. Und bei bekannten Gesichtern setzt er sich gerne auch mal dazu, um mit den Leuten ein wenig zu schnacken, wie man auf plattdeutsch sagt. Alles sehr familiär, alles sehr heimelig in dieser norddeutschen Gastro Enklave mitten in der Südpfalz. Bei unserer Ankunft waren wir noch die einzigen Gäste, was sich jedoch rasch ändern sollte. Schön, dass sich Herr Schöner ein wenig Zeit nahm, um bei uns „neuen Gästen“ ein wenig die Lage „abzuchecken“. Nachdem wir den kleinen, mit ein paar Tischen und einem Strandkorb ausgestatteten Innenhof passiert hatten und uns ein freundliches „Moin Moin“ übrigens auch als gerahmter Gruß von der Wand! empfing, durften wir uns einen der Tische im hinteren Bereich des lediglich 40 Gästen Platz bietenden Gastraumes aussuchen. Die schweren, holzverkleideten Schatz bzw. Speisenkarten wurden uns gereicht. Dazu eine kleine Schiefertafel mit den Tagesempfehlungen. Da wurde natürlich der Spargelzeit mit ein paar Gerichten kulinarisch Tribut gezollt. Warum auch nicht? Ich entschied mich für die Spargelcremesuppe mit Garnelen 5,90 Euro vorweg, während meine Begleitung die Büsumer Krabbenrahmsuppe 6,90 Euro aus der gut sortierten Speisenkarte zum Einstieg wählte. Letztere kommt traditionell mit Weinbrand oder Cognac verfeinert auf den Tisch. Ihr einzigartiges Aroma erhält sie durch die konzentrierte Krebsbutter. Mit ein paar Nordseekrabben als Einlage war das ein wirklich aromatisches Suppenerlebnis, das im krassen geschmacklichen Gegensatz zu meiner eher neutral gewürzten Spargelsuppe stand. Die Folge: nach erfolgreicher Halbierung der Tellerinhalte wurden diese einfach getauscht. So durfte jeder von uns eine herzhaft gehaltvolle und eine etwas zurückhaltender abgeschmeckten Variante genießen, was in der Summe natürlich kein Nachteil war. Das Speisenangebot, das man in der Friesenstube offeriert, fällt aus meiner Sicht etwas zu üppig aus. Ganz allgemein ist mir eine auf wenige Gerichte reduzierte Karte lieber. Die Schiefertafel mit dem Tagesangebot, das aus vier Hauptgängen, einer Vorspeise sowie einer Aperitif und Weinempfehlung bestand, reichte mir an diesem Abend vollkommen aus. Der aus der St. Laurent Traube gekelterte Rosé namens „Pretty in Pink“ vom „lagenhaften“ Birkweiler Weingut Kleinmann Viertel für 5,20 Euro wurde als passender Fischbegleiter auserkoren. Der bereits erwähnten Spargelsuppe folgte als Hauptgang Seelachsfilet an Bärlauchsoße mit Bandnudeln und kleinem Beilagensalat 15,90 Euro . Meine Begleitung wälzte indes den Schmöker mit dem schweren Holzumschlag. Darin waren acht Vorspeisen, darunter einige überaus lecker klingende Gerichte mit Meeresbezug Krabbenpfännchen, Matjesfilet, Muschelspiess, etc. , drei Suppen die Holsteiner Grünkohlsuppe darf da natürlich nicht fehlen! , ein gutes Dutzend Fischgerichte z.B. Halligbrot, Seehundsfrühstück oder ganze Kutterscholle sowie ein paar friesische Spezialitäten z.B. Grünkohlplatte und Labskaus vermerkt. Zusätzlich kommt man dem Pfälzer Fleischesser mit den üblichen Schweinereien Bratwurst, Leberknödel, Saumagen, Schweinelendchen kulinarisch entgegen. Es gibt scheinbar auch Leute, die zwar hin und wieder ein friesisches Lokal aufsuchen, aber gar keinen Fisch mögen. Neben ein paar wenigen vegetarischen Gerichten hier wäre eindeutig noch Entwicklungspotenzial , komplettieren diverse Kinderteller und eine aus meiner Sicht eher langweilige Dessertauswahl Rote Grütze, Friesenwaffel, verschiedene Eisbecher das reichhaltige Standardprogramm von Küchenchef Rüdiger Ebsen. Als Hauptgang ging dann neben dem Seelachs von der Empfehlungskarte noch das nach alter friesischer Rezeptur kredenzte Störtebekermatjesfilet 11,40 Euro , das mit Roter Beete, einer ordentlichen Portion Sahnemeerrettich und knusprig salzigen Bratkartoffeln serviert wurde. Als bekennender Matjes Verschmäher habe ich nur die „Gebreedelde“ probiert, deren Geschmack schlichtweg sensationell war. Da könnten sich einige Weinstuben in der Pfalz ein paar hauchdünne, vorgekochte Kartoffelscheibchen von abschneiden. Mein Seelachsfilet wurde anscheinend gut gepfeffert und gesalzen, bevor es mehliert und dann in der Pfanne gebraten wurde. Das war insgesamt ein stimmiges Fischgericht. Die Bärlauchsoße hatte genug Substanz und Würze, um die begleitenden Bandnudeln geschmacklich aufzuwerten. Der Beilagensalat kam vorweg und war mit Himbeeressig angemacht. Auch der war unserer Meinung nach richtig lecker. Schade nur, dass das dazu gereichte Brot seinen großen Frischeauftritt schon hinter sich hatte. Da bin ich von Restaurants der gleichen Liga eben Besseres gewohnt. Abschließend noch ein paar Worte zu den Preisen. Für Seelachsfilet sind 16 Euro schon etwas happig, aber wenn man das Komplettpaket mit dem Beilagensalat betrachtet, geht das noch in Ordnung. Die Matjes Portion war mit eineinhalb noch nicht geschlechtsreifen, dafür aber eingelegten Heringen ebenfalls gut bemessen. Meine Begleitung hatte ganz schön mit den Jungspunden aus dem Meer zu tun. Die Sahnemeerrettich Beigabe war da vielleicht etwas überportioniert. Die Getränkepreise – für eine große Flasche Wasser 4,80 Euro und für eine große Apfelsaftschorle 4,40 Euro – lagen wohl leicht über dem Normalbereich, was sicherlich dem Landauer Einzugsgebiet geschuldet ist.   Mein letzter Besuch im kulinarisch nördlichsten Teil der Südpfalz liegt schon einige Jahre zurück. Damals war ich weitaus weniger zufrieden als das letzten Montagabend der Fall war. Bis auf ein paar Kleinigkeiten hat da alles gepasst. Und man muss schon zugeben, dass die Atmosphäre im Inneren der Gaststube mit zunehmender Uhrzeit bzw. hereinbrechender Dunkelheit aufgrund der angenehmen Beleuchtung immer gemütlicher wird. Sollte uns mal wieder die Sehnsucht nach Küste und Kutterscholle packen, wissen wir, dass diese in der Rohrgasse 2 zu LD Arzheim gestillt wird."

Sankt Annagut

➤ Sankt-Anna-Str. 203, 76835 Burrweiler, Germany

Carte • Sushi • Cafés • Asiatisch • Marktküche

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"against the end of our hike we had no luck finding an open restaurant in burrweiler. now it was called with tired beinen a sting up and then 15 min. wait to open. but every step and every minute of waiting have paid off! very fast, friendly and competent service and wonderful eating"

Landgut Buschmühle

➤ Buschmühle, 76835 Weyher In Der Pfalz, Germany, Weyher in der Pfalz

Carte • Cafés • Deutsch • Asiatisch • Vegetarisch

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"... after visiting the local bush mill in the small kreise to the famous jubilee menu (6 curs menu included drinks) we were invited to a high-day with about 90 guests on the last weekend. the celebration began with a champagne reception on the magnificent terrace, which is completely covered with vines, so that despite hot weather they can sit comfortably in the shade. the personal stood in the spalier and on a twisted orgel we played the high-time march. so they really feel welcome at the beginning of the company. the old manor house and the well-maintained park therefore form a magnificent landscape. our children were able to thrive on the playground and were almost no longer to bring away from the free-running chickens, geese, goats, p Firsich and others. the stylish rooms that almost look like a lock were festively decorated. Despite the large number of guests, the multiway menu was top-class and the service was always attentive, but never intrusive. the bang came after eating. the gastender had a disc jockey enganged, which made well maintained dance music before midnight. the further it went into the night, became wild party music. while our children have been sleeping in the children's cinema for a long time, we celebrated a big fest until the early morning as in old times. when we left, the sun was already resurrected and we heard the crows. from this great company we will remember for a long time and look forward to the next invite to the restaurant's stroll."

Don Camillo E Peppone

➤ Weinstraße 21A, 76835 Gleisweiler, Deutschland, Germany

Carte • Kebab • Cafés • Asiatisch • Mexikanisch

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"Rural Italy in the middle of the Palatinate. The name of the Ristorante in the wine and recreation area of Gleisweiler, which was opened almost 10 years ago, could not have happened to passersby. But instead of a powerful, slotted priest “Don Camillo” who is in constant conflict with the sovereignty of Mayor “Peppone”, the guest expects a special Italian cuisine that is characterized by the calabresian home of the two hosts, Laura Cesario and Pasquale Cuscuná. And finally, we managed to look over here. Recommended by friends “Foodies”, the visit has long been on the program. Before that, a detour was offered to the neighboring village of Burrweiler. A small walk up to the promising Anna Chapel is always worth it. From here, one is at the feet of the Rhine plain and it already costs some overcoming the very welcoming restaurant “Sankt Annagut”, which is located next to the parking lot. But we had finally reserved “Don Camillo” and looked forward to a lasy pasta evening in autumn. We arrived shortly after 20 o'clock at the Ristorante, which comes from the road, almost directly at the entrance of Gleisweiler. And yes, the first impression is that of an agritourism, as it is often encountered in southern areas outside the villages or near many busy roads. Apparently there are several ways to enter the restaurant. We chose the way over the outdoor terrace, which first us at the bar or Theken area passed to let the Pizza Back Station and Monstersteinofen lie on the right and take place in the rear area of the main guest room. The boss led us to our reserved table, which was somewhat in the passage area to the adjacent “Wintergarten tent”, but had the advantage that there was always something to look at. There were some tables around us. The easy friendly way with which the two owners cared about their guests in the service led to a high proportion of tribal clients. The bottle of Grappa was put on the table so that everyone could pour in. The atmosphere inside the Ristorante can be described as warm and unpretentious. On the walls are hanging a lot of Italian landscapes and lifestyle in oil. In addition, a few framed black and white photographs of the two namesake probably from various post-war films. From the ceiling, a few hanging lights separate from the ceiling, which provide a pleasantly warm lighting. The floor is tiled differently from space to space, the ceiling of the rear guest room is completely covered with wooden panels. In the front area, the white ceiling only covered by individual beams makes the interior look a little more friendly. The wall in clinker optics reminds of long forgotten living and furnishing sins of the 70s and 80s. It doesn't just seem antique and old-fashioned, it is. But it is so desired and has its charm. Simple wooden chairs with hole in the backrest and simple but clean table linen complete the inconspicuous interior that radiates a very own timeless charm. This evening the two-year birthday of a member of the large family was celebrated extensively and who thinks that the little Bambini at 22 o'clock was already all in their bed or Maxi cosi lay, he's terribly violent. The kids liked the unattended walking around in the restaurant, which was performed without shouting, but with a lot of fun and curiosity. Sometimes I had some concern about our waiter, who could have stumbled over one of the children with his full tablet, but what did not happen. The birthday party sat in the tent, which houses a cozy winter garden in the cooler or cold season. In summer, the tarpaulins are crowned and the roofing is part of a Mediterranean outdoor area overlooking the nearby vineyards and the adjacent Palatinate Forest. The hosts understand how to use their premises in the best possible season. At this Italian's tasty pasta, Don Camillo and Peppone would probably have sat side by side at the table and briefly exposed their disputes with a Mediterranean noodle plate and a glass of Vino. While Peppone would surely have depressed the Bistecca Fiorentina from Chianina Rind as Porterhouse Steak alone. On the first side of the menu we were attentive to this Tuscan meat speciality with the typical t-shaped bone. In the same way, one seems to like to serve the Italian meat pots. Lammkrone, Saltimbocca, Scaloppina and Entrecôte are waiting for guests with meat hungry. In addition to a good selection of pasta dishes, these are undoubtedly the culinary focus in the “Don Camillo”. A manageable selection of appetizers salads, soups, antipasti and various pizzas complete the offer. Fish and marine animals are also available in the form of grilled giant roes and tuna fillets. In addition, a table with daily recommendations is available. Unfortunately, we noticed these too late because it was not visible from our table. The service had apparently forgotten to draw attention to this offer. Not bad – the next visit will be studied more closely. A face came to me when I entered the restaurant. Patrone Cuscuná is supported by the Oberkellner of the now no longer existing Landauer Ristorantes “Raffaele”. The Italian Gastro community is holding together. A bottle of San Benedetto 0.75l for 4.50 Euro, a small apple juice choir 0.2l for 2.00 Euro and a quarter of Montepulciano 4.50 Euro immediately found the way to our table. A larger range of Italian bottle wines is offered on demand. As a common appetizer we chose the “Gamberoni Piccanti” 10,50 Euro . Four shrimps came out of the wood oven, bathing in hot olive oil. They lay in a kind of ceramic pan and were baked with tomatoes, herbs, garlic, onions and sharp Peperoncini pieces in the oven. No wonder that the fine aroma just got us into the nose. And of course we did the herb garlic oil mixture with the typical Italian white bread by little. The Montepulciano tasted a little flat. Normal averages that have been presented openly. We had both ordered from the homemade “Pasta Ripiena”. Once upon a time, the “Ravioli al Pecorino fresco” filled with fresh pecorino, veal and potatoes were 10.50 euros of my accompaniment. They smelled like sage butter, in which they had been swung before, and had the right bite. My “Roselline di Pesce” €10.50, noodle bags filled with high quality fish, swung in a curry cream sauce. This tasted very discreet, was refined with a few shrimps and gave the fish-filled noodles enough taste space to unfold. A little less sauce would have done it. Beiden Pasta dishes were tasted their fresh preparation. From the serving I found the Pecorino Ravioli of my accompaniment a bit economical, while my noodle pocket plate – thanks to the lush cream sauce – was a bit more filling. There was enough room for a dessert. A still liquid chocolate soufflée 6,00 Euro in the core was the finale this evening. Of course the convenience was, but really good. By the way, there are a lot of restaurants that use finished goods at the Schokoküchlein, and this is not done by the guests, because things are not done much better. Our evening ended with a nice chat with service manager and owner Pasquale Cuscuná, who still gave up a homemade Limoncello at the expense of the house. Oh, I just like her, this uncomplicated, but even more delicious Italian cuisine. Even though the “Don Camillo” comes from the ambience, it is still very cozy and in combination with the freshly prepared noodles and meat dishes also absolutely authentic. Next time, meat comes to the table. The Bistecca Fiorentina would certainly be worth a try."

Weinstube Brand

➤ Weinstraße 19, 76833 Frankweiler, Germany, Germany

Carte • Sushi • Kebab • Hotels • Asiatisch

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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."