Weingut Georg Siben Erben

Weinstr. 21, 67146 Deidesheim, Rhineland-Palatinate, Germany

🛍 Käse, Getränke, Europäisch, Vegetarier

4.3 💬 1794 Avis
Weingut Georg Siben Erben

Téléphone: +496326989363

Adresse: Weinstr. 21, 67146 Deidesheim, Rhineland-Palatinate, Germany

Ville: Deidesheim

Plats: 9

Avis: 1794

Site Web: https://www.siben-weingut.de

"we were here to eat on a beautiful late summer day. the ambiente in the Tuscan graced farm is beautiful. At once a small feeling of holiday is set up, which is still supported by the pleasure of a glass of excellently developed auxierres.The service (the chef also serves here) is very friendly but partly overwhelmed. it is necessary to remember here that it is a family-run good-sufficient; and there is the ok)-: we eat (pike teller with leberknödel, saumagen, bratwurst, puree and sour kraut as well as a bark salate from tafelspitz) tastes very good, but is not - as to expect all but very good!"

Menu - 9 options

Tous les prix sont des estimations.

User User

The special atmosphere of the restaurant room with its huge wooden tables and wood beams added to the experience of good simple tasty, food and the owner's own wines. I would like to come here again.

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Avis

User
User

reasonably large card, good floor-to-ceiling kitchen, decent portions, fleeting service, reasonable prices.The chef serves himself and was strongly demanded on Sunday evening by the pretty good operation. the presence therefore left to wish, so only a satisfactory one in this category.


User
User

very charming and romantic location in an old stable with good local food and very good local giant from the vineyard that belongs to the restaurant. I recommend the liver dump and if your visit is in the right time of the year, you should enjoy the white asparagus with scavenger and sauce Hollandaise.


User
User

The location is quite charming, the menu offers a very good selection of meals combined with local ingredients in a creative way. The dishes were well prepared and decorated, cooked with fresh and good ingredients and the result very tasty. The wine card from the house offers a large selection and the wine I tasted was excellent. Super recommended!!!


User
User

We cry for a little wine tasting that demands red wine. The winemaker poured us a little late burgundy, which was very fruity and sweet, even if they were classified as dry. He poured some of his best Riesling wines. The Kalkhofen 2016 was very good and we bought a few bottles. The winemaker, Mr. Siben was very friendly and helpful. A pleasant experience.


User
User

We weint in for a small wine tasting asking for red wine. The "winzer" poured us some spätburgunder which was very fruity and sweet even if they where categorized as dry.The he poured some of his best Riesling wines. The "Kalkhofen" 2016 was very good and we bought a couple of bottles. The "Winzer", herr Siben was very friendly and helpful. A pleasant experience.


User
User

Unfortunately, neither wein nor dine corresponded to expectations. small, dry, white carving with a bite-resistant spatula for 26 € put a bad price-performance ratio there. Sucked by the local metzger was good, however the supplements were sour wort and potato stampf salted. of crying a wdp winzer I would have expected more. ambiente in the cellar vault very nice.


User
User

know this weeping and they've been crying for 30 years. we had calfsmaul bags with pfifferlingen, absolute lace. that was then, too. service very rustic, for a straußwirtschaft it would just go through, I would rather save myself. to cry, wdp is different, an absolute minus. we had a blanc de noir, who left, the kieselbergriesling was not typical of sorts, the paradies garden to forget. the wine card must have been updated by the years the last time 2 or 3 years ago.


User
User

This is a less- known stop in the charming town of Deidesheim. Excellent value, bright minimalistic diningroom with arched ceilings, creative menu blending traditional specialties with healthful modern ingrediens/cooking techniques. I had Pike- perch fillet with sauteed savoy cabbage and sweet potato mash that was delicious and my husband had the traditional Saumagen platter that was a generous portion but also exceptionally good. We took a case of the Riesling home with us.


User
User

we were here to eat on a beautiful late summer day. the ambiente in the Tuscan graced farm is beautiful. At once a small feeling of holiday is set up, which is still supported by the pleasure of a glass of excellently developed auxierres.The service (the chef also serves here) is very friendly but partly overwhelmed. it is necessary to remember here that it is a family-run good-sufficient; and there is the ok)-: we eat (pike teller with leberknödel, saumagen, bratwurst, puree and sour kraut as well as a bark salate from tafelspitz) tastes very good, but is not - as to expect all but very good!

Catégories

  • Käse Une sélection soignée de fromages artisanaux du monde entier, offrant des saveurs et des textures variées qui ravissent le palais. Parfait pour partager ou savourer individuellement avec les accompagnements idéaux.
  • Getränke Désaltérez-vous avec notre sélection rafraîchissante de boissons, allant de cocktails artisanaux et de vins fins aux délices sans alcool, y compris sodas, jus et café et thé savamment infusés. Des compléments parfaits à votre repas!
  • Europäisch Savourez un voyage culinaire à travers l'Europe avec notre menu savamment élaboré, mettant en vedette des plats authentiques de France, d'Italie, d'Espagne et d'ailleurs, en utilisant les ingrédients les plus frais pour donner vie aux saveurs traditionnelles.
  • Vegetarier Régalez-vous de notre collection vibrante de plats végétariens, élaborés avec les légumes les plus frais, des saveurs riches et des épices savoureuses. Savourez une assiette saine et délicieuse qui célèbre les meilleurs ingrédients de la nature.

Commodités

  • Sitzplätze
  • Reservierungen
  • Serviert Alkohol
  • Sitzplätze Im Freien

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Pizza • Cafés • Europäisch • Vegetarier


"In the otherwise quite lively Deidesheim, Ketschauer Hof has one of the most beautiful and quiet courtyards, which is also the stage for the two restaurants of the stylish hotel. For our first evening in the “L.A. Jordan” we enjoy the beautiful weather covered on the terrace. Due to the time constraints that are still in force at this time, we start our dinner earlier than usual and come with the temperatures that will be slightly cooler in the evening, while some guests later change inward, but because of the tables that are generous anyway they are equally well placed on the requirements. A menu at Daniel Schimkowitsch always begins with a sensory watchmaker. The apple syrup filled with ginger looks harmless, but with its pronounced sharpness brings the aromas immediately into the habitat position. And this smallness also marks one of the stylistic elements in Schimkowitsch's kitchen: sharpness and strong aromas. Apple, ginger, coriander The second Apéro is also seamlessly connected here. A parrot with shrimp and anchovimayonnaise has a clear Indian note with the chip and is also clearly spicy with the use of the crimp. Papadam. Shrimp The last Amuse Bouche appears surprisingly reduced, but it proves to be fascinating intense. A duck of dim in a highly concentrated, slightly salty duck broth proves to be strong and unusually tasteful. A large walk that also clearly marvels the direction of the kitchen with Asian flavors. The menu begins with a relatively coarsely cut Tatar from the excellent Ora King Lachs. A mandarin mayonnaise and rice pearls for the crunch already offer variety. Also savory caviar delivers texture and supportive taste, but above all the deep vinaiigrette based on bonito flavored travel vinegar perfectly rounds this elegant dish and makes it a great start. Ora King Lachs, Mandarine, green Thai Chili and Sambai-Vinaigrette How to put green asparagus in a completely new context, Daniel Schimkowitsch proves with the next gear. A bar is covered with olive groves and molten Lardo, which would be a good combination. But with the ginger berry blanc and a grandiose foamy ginger, the plate is catapulted directly into the TOP 10 list of this year's dishes. Green asparagus from Provence, Kalamata Olive, Lardo and ginger With a fried piece of stone cook it goes on, covered by a piece of zampone, which is filled with pork foot and a green ash. Sunflower seeds ensure that the mouth feel is not too soft overall. All that sounds more powerful than it actually is. The kitchen turns a gear here, but to all taste bombs before this is probably a wise decision. Of course, this is also a very harmonious combination. Lieu Jaune, Erbse, Zampone and Escabeche verde The quality of the Kaisergranat can be seen at first glance. The specimen of the Faroe Islands is of impressive size and Daniel Schimkowitsch makes it good to cover it with mustard seeds and a sauce based on Crème fraîche relatively mild and rather sweet. So he lets the crust animal the stage he deserves. However, so that it is not too pleasant, there is a co-player with the à-part-rich large lobster bisque that brings powerful anger into play. This is a big walk that reminds me of a visit to the New State Gallery in Stuttgart many years ago, where the most sustainable impression was a compilation of two pictures that radiated a great rest on the left and presented an almost stormy picture on the right. Impressive. Kaisergranat from Midsund, Cream Cru, XO Oil and Bisque Hummerbisque Among the most popular fish in Japan is the Madai, comparable to a Dorade Rosé. Here comes with crispy skin and otherwise hard-blooded. Red Daikon Rettich and a Umami butter sauce based on Teriyaki form the reduced frame for a retracted but again very harmonious walk. Madai, Umami Mother and Red Daikon On our little gourmet trip we enjoy the third time of the evening. It comes from the prestigious Polting estate and is covered by a pane of perfectly fried berries. There are cabbage rabies in textures, among other things as pure cabbage green. The jus of the burnt scarf is intense and tasty, but lets the burnt only see. A pleasantly reduced and handmade perfect equipment. Poltinger Rehrücken, Gänseleber, Kohlrabi and burned Shallottenjus As Pré Dessert it goes back to exotic soils with a yogurt on green, Japanese peach and melon. As expected, this is very fresh and puts the melon in the foreground in taste. Yoghurteis, Japanese peach, Melone Although I'm not a great friend of banana, I like the last dessert very well, also because it appears to be optically captivating with the crispy leaves, I sometimes think of Kokutou, a cane sugar spread in Japan. In combination with fruit and chocolate there is a round taste. Okinawa Beni Wild Harvest 66%, Banane, Sake-Trester and Kokutou With Pistazien-Macaron, wind bag with burned chocolate, chocolates with Yuzu and Macaron as well as with Miso and caramel as Petits Fours, the menu is expected to close the first class. Petits Fours Even tonight, the pace was relatively fast, probably due to the unknown circumstances with time constraints. Nevertheless, it did not feel steadfast, which is also due to the charming service of Maria Friedrich. The house includes the wineries Bassermann-Jordan, Reichsrat von Buhl and von Winning, so you have nothing to consider here in terms of wine technology and many wines are available in stunning vintage depth. But of course, other Palatinate wines are also sufficiently represented on the very fairly calculated wineries, such as many other wine-growing areas. Our last visit here is actually back three years. At this time we enjoyed the kitchen of Daniel Schimkowitsch, which was characterized by strong aromas. It's not different this time. The Asian influences are even more acute, the dishes are even more focused on the point. The menu showed a beautiful dramaturgy, in which even quieter but therefore no less expressive dishes were followed on a strong vein. That was pretty far forward anyway. Daniel Schimkowitsch has been a candidate for the second star for years. I don't know why he shouldn't really shine here. Report as always on my blog: [hidden link]"