Weinschlössel - Carte

Zum Haas

➤ Weinstr. 17, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Carte • Fisch • Pizza • Fleisch • Vegetarisch

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"The Google knows everything that I called to you 1 week ago.But a really good rating is eh from me, for you too!Yes, the legend from 2007 to today, is a long time!Very happy I come to you with my people, eat delicious and sit comfortably.The great is really the constant, always very good kitchen also dinners), that is really great!Leider there is no longer any faß for a long time. Just bottles. For the wine drinkers there is still a tasty selection! A very friendly and quiet operation makes the stay very pleasant. And no matter whether indoors or outdoors it is nicely cozy and tastefully decorated. The prices are reasonable! It is freshly cooked and the salads are fresh, lush and colorful.Also smaller portions can be asked.Have seen, there are new dishes on the map, I am looking forward and I am very excited!"

Kapeller Hopfestubb

➤ Obere Hauptstraße 8, 76889, Kapellen-Drusweiler, Germany

Carte • Bars • Deutsch • Eiscreme • Europäisch

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"“From time to time, I’m very happy about my “love stuff” and I’m afraid to forget it. It’s pretty with a good friend to eat here also Thai.” (free after a famous German poet who also appreciated the cuisine. My two ladies stayed in Bremen at that time and I had signed up to the Wendel family for the Thai evening with a Herxheimer pleasure mug. During my last visit last August last year, I sat on a lukewarm summer evening with Solinger Pfalztouristen on the terrace and made me taste Rumpsteak and Risotto in a family round. Oh, as I like to remember... Now it went to change again asian, because a few times a year, Chef Marc Wendel lives out his affinity for Thai food and serves his guests a small but fine selection of classics from the Far East. With this view over the culinary edge of the plate, the sympathetic chef of course offers just as much effort as with his regional cuisine based on product quality, freshness and seasonality, which is not a Mediterranean accent and which can be enjoyed throughout the year in this charming country restaurant. As always, the welcome by the master and mother of the Herdmeister, Manuela Wendel, was very warm. You have a lot more to tell than the short small-talks at the table allow. This will then usually be retrieved in the somewhat longer-lasting adoption. Yeah, they just grew to my heart with the years, these Wendels. The standard card paused this evening. There was a selection of tasty dishes from Thai cuisine consisting of four appetizers and five main dishes. We opened quite unspectacularly with a few spring rolls (6.50 euros), which we wanted to taste together as a crispy finger food. In addition, we ordered twice the red Thai curry soup with roasted shrimp (8 euros as “real” appetizers. Also at the main course was unity at the table. We both had an appetite for the pad Thai noodles with pork, shrimp and chili (17.90 euros), well-knowing that here would not be saved with meat and cream insert. Our thirst was met with two freshly tapped Bellheimer Lord Pils (0.5l for 4.50 euros – one finally sat in a “Hopfestubb”. A sweet chilisauce was added to the crunchy fried spring rolls. A couple of spring rolls before go always The sweetly sharp Asiatunke supplemented the rolled and vegetables filled crispy fingers adequately. Crispy finger food for dipping These first bites bridged the time to our appetizers. These aromaterrins served in double-walled soup glasses were wonderfully scented with coconut, lemongrass and such mandatory ingredients as cumin and coriander. But unlike my favorite Thai from Karlsruhe, this was expanded here with fruity sweetish components – I strongly tap on spiced mango. All this gave in total a wide flavor that changed between fruity sweetness/acid, light sharpness and lemony freshness and, together with the carefully soothing shrimp tail, a very pleasant liaison. This was, by the way, of neat size and stood on a spear placed over the soup glass hanging half into the coconut curry soup. Coco curry soup with shrimp inlay I could easily have spooned away a portion from this wonnetunke, but the Thai frying dish no. 1 wanted to finally be consumed. This could not wait long. Only the pad Thai sauce prepared from sugar (palm, powder or coconut blossom, who can taste it out... , fish sauce, tamarin paste and some water beamed me to the nearest best street kitchen to far away Bangkok. She scored with the perfect balance of sweet, sour, sharp and salty. Gentle rice noodles tasted crisp Mungobohnensprossen. Pad Thai Deluxe! Savoury pork pieces and a generously given amount of gently sautified shrimps contested the quality crown during the use of goods. A lime carving, ground peanuts and a red chilischote, with extreme caution, lay on the side or on top as an additional flavor and aroma booster. They could be used as needed. The famous Thai Bratnudel dish in the Wendel version A small wing of the red Capsaicin bomb was enough to bring my Papilles belonging to Wallung. But I enjoyed the rest without the devilish accelerator, whose last afterwewing was successfully eliminated by the Bellheim barley juice. With regard to the portion size of the thai noodles, this was absolutely sufficient and would no longer need a nightstand to get the way home perfectly saturated. But I had made the bill without head chef Marc Wendel. His mother Manuela probably informed the kitchen about my weighing festival that took place a few days earlier and this surprised me with a mango variation that suits Thai evening. Birthday greeting from the kitchen It consisted of a non-fruited mango sorbet in the glass, a few fresh pieces of orange tropical fruit (incl. a decorative physique and a wonderfully creamy coconut mango cake that had not only passed through optically as exotic sweet lasagna. (Almost all mango, right? Then I liked to **** the candle placed on the small slate board and shared the donated dessert with my colleague. Thank you very much Hopfstubb team for this unexpected attention, which not only gave us a fabulous sweet conclusion, but also rounded off an already very successful evening adequately. But that it always feels like a home game for us here is just one of the reasons why this family-run land restaurant is one of our favourites. Here the price enjoyment relationship fits easily and seasonal change is always ensured. Wine drinkers can taste the good drops from the in-house winery – also here Marc Wendel does a great job – and friends of the defensive Palat cuisine come to their expense at Rumpsteak, Saumagen Co... Of course, the next visit is already planned."

Kamel's Mediterranes Pizzeria Hamburger-house

➤ Markt Straße 25, Bad Bergzabern, Germany, 76887

Carte • Pizza • Westlich • Fast Food • Italienisch

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"At Kamels, there is a vegan version of almost every dish available, wether it’s pizzas, burgers or pasta. So it’s hard to choose! As I had a hearty and filling meal before, I tended to get a salad, but friendly and outgoing owner Kamel told me to get a salad at home and choose one of their specials. Haha, how right, I got the pizza with grilled veg, vegan cheese, vegan cordon bleu and fermented tofu “Feto” by German tofu brand Taifun). Crazy combination, I wouldn’t make at home, haha. Nevertheless very good, my husband enjoyed a vegetarian pizza. The pizza isn’t Italian style, whether has an american crust, it’s more like in my imagination a very good delivery-pizza should be unfortunately most of the time not the case). The base is very thin, dough from the crust is pretty uniform and more crispy than soft, but not over baked. My husband and I missed a little more salt on the pizza, which is weird, as foods like these ALWAYS contain more than enough salt. They don’t serve alcohol, perfectly fine for me as I don’t drink, but maybe a little disappointing for some who enjoy a glass of wine or cold beer with that hearty kind of food. I got a surprise-non alcoholic drink made by owner, with some minty-anise aroma, a little to sweet for me personally, but yummy and refreshing! It’s great that the small city of Bad Bergzabern has a restaurant with not accidentally) so many extraordinary vegan options."

Unter der Linde

➤ Hauptstraße 8, 76889, Dörrenbach, Germany

Carte • Pubs • Wein • Steak • Deutsch

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"Very good food, good service and totally cozy. The whole becomes even more comfortable from a fireplace. The sandstones on the walls also give a sense of cosiness. There are not only hot dishes with appetizer and dessert, but also delicious cakes and delicious cakes. The Weinstube is the perfect destination for a small walk through the Kastanienwald from Bad Bergzabern to Dörrenbach. Opposite the bus stop is to go home after dinner or take a walk through the village."

Rössel „ihr Pfälzer Grieche“

➤ Schlittstraße 2, 76887 Bad Bergzabern, Germany, Germany

Carte • Cafés • Fast Food • Griechisch • Mittagessen

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"The restaurant is very centrally located on the marketplace making a good impression from the outside. The name of the Palatinate Greek has very irritated me because I thought this is probably the one more right. But we were completely delighted with the food. It is a Greek, but the dishes are partly somewhat modified. For example, the sauce is up and not understated during tomato processing.The operation was very attentive and very friendly.Parking: No parking directly at the restaurant"