"Looking for a suitable place for my round birthday (in December and accordingly creative cuisine, the trip to Grosskarlbach went today, who does not know it. By Bissersheim, the real world metropolis next to Kuhardt (Kreis GER), you will come to Großkarlbach. The most beautiful semi-concrete house in the city belonged to the married couple Ruppert, who also lives in it. When you stand at the front corner, the pompous semi-concrete house with beautiful bay, built in the 17th. century imposing. This has something, actually ideal for a birthday party, my first thoughts. So today only the food really had to be tipping and a suitable room should of course be free at my request. In Großkarlbach there are traditional festivals. These include the Kändelgassenfest, which extends over the region, on the last weekend of July, the Kerwe in September and the Christmas market. In addition, the local associations conduct smaller events. The place is close to the Deutsche Weinstraße am Eckbach Mühlenwanderweg in the tourist holiday region Leiningerland. Besides apartments there are two hotels. The most important agricultural sector is viticulture. Besides the Karlbacher there are also the brothers Meurer. In contrast to their habits, the Rupperts do not find light fires from Michael, Varta and Schlemmeratlas, although the gourmet restaurant is naturally listed in the guides. In Michelin there is GDP, in the Schlemmeratlas there are two corners. We had reserved in advance and are also very polite after reaching the farm through the somewhat smaller farm gate. We had to swallow first (positive). Environment The whole ambience in itself harmonious, All tables are covered with high-quality glasses for water and wine, reinforced fabric napkins, noble white tablecloths. The whole courtyard is covered. Over an old wooden staircase you come to the gallery, from there you have a good overview and come to the “Private Dinnig” rooms. Above 14 people, the festival counts more than 14 people, there is an alternative to the Kreuzkeller Tresor. But we are now not here in December, but now for the first time in real time. We are served by the two male waiters, both probably French, always very polite and with a light French accent as if they wanted mourning, chic with white shirt and black tie. They are always attentive, friendly, they are not going. Of course, empty water glasses are always given when the wine is asked before the courses put the matching cutlery on the table. There is no standard card, there are some dishes on a slate table, depending on the market situation, as well as some additional weeks/season dishes, this can also be integrated or combined in the menus with a surcharge of 3 5 euros, but the menus leave nothing to be desired. The menus for lunch change weekly, from which you can choose from three appetizers, three main courses, two desserts alternatively there is a small cheese selection. We can choose a table, we take one on the cool wall, we go on a stage, from here we have a scrupulous view over the courtyard, and we do not have far to the silver bowl, which should cool the white wines with ice and water. We like this very well. The permanent place. The two young men in service are supported by the boss, Mrs. Ruppert. She explains to us at the table that the lunch menu includes a wine, coffee and Petit Four. In wine, the guest has various possibilities. We tried various wines (two went to the house all very good wines. We are asked for an aperitif, we choose a soft grapesekco, I choose an excellent Riesling champagne. Both the Sektkellerei Raumland as an aperitif companion we receive oil, salt and a bread basket with 4 different types of bread: aperitif with aperitif companion, small palate pick-up ... On a slate table there are extra salted French butter (sawed like a freshly brewed mini egg and a vegetable tapenade (I hope to make it right). We get another greeting from the kitchen while we sneak our champagne. Smoked duck breast with celery pomegranate mouse and a red wine reduction. Duck with celery apple mouse and red wine reduction The simply smashed bomb, there is no more to say. My wife chooses Weißwurst as the first equipment, with me it should be the salmon starter. At the same time, the appetizers are served. The Poultry Whiteworst, Poultry and Peach is a regional Karlbacher. Built in an artichoke vineyard peach ragout and onion chips. We couldn't imagine anything, but boss Christian Ruppert had one out there. Tastefully everything perfectly matched, my wife immediately said: "here has a courage to season", I tried the sausage together with the peach Allerlei, that was quite big cinema. Sweet and acid, with the earthy and dirty poultry sausage, slightly swollen peach, beautiful roasted flavors, just beautiful. I have my salmon starter in Saffron Onion Marinade. The marinade is very easy to support on the palate, the excellent salmon cut beautiful, on top of the Rukola salad, slightly nutty and with very little oil/vinigrette, which tasted slightly to elders. Everything very tasteful and thoughtful. Matching the white cubes, the real highlight at the appetizer. The potato quark terrarine, cut as small cubes and refined with fruity yellow saffron sauce. That was Champions League. As a wine tour I took a white wine Cuvee Weißburgunder/Chardonnay from Laumersheim, I no longer know the winery. At the first moment I thought the wine was broken? In the second swallow I noticed the sophistication and character of the wine. A very elaborate representative of his Zunft faithful to the motto: “Good day I represent toothpaste” – “But please not on my carpet” : At the main dish, my wife should be the wolf bass, fried on the skin, and there were beloved buttons and root vegetables in white wine bacon juice. What a combo! The fish on the side of the skin is really chess, inside beautifully glazed (how do these gourmet cuisine always Norbert Dobler greeting in Mannheim, same level, without question. The sauce to kneel down, my wife sucked with bread (during our 2.5 hours the bread was filled again and again the rest of the sauces of pricks, as good as it tastes – sensational!! My wife chose a Grauburgunder, who tasted it very excellent and was also from a regional winemaker. But my main dinner also did not have to hide: “Bavette vom Kalb” Bavette, get the tray quickly; The boss said I was the first guest this week who knew what "Bavette" means. Of course, the flank is meant from the lower rib region. A slightly cheaper alternative to back/fits/filet. The meat is a little firmer, with more character in taste. And if it is still so delicate pink and juicy served on the hot plate, then the long-lasting is in the long-lasting sky. The calf was fried in a summery herbal crust, served with basil potato puree and a delicious tomato echalotte sauce. The whole thing was again worthy of the Champions League. As a companion, I chose a Cabernet from the basement tent of Laumersheim, which is remembered for a longer period of time, which 0.2 l I saved until the end and took only small mini hoses as well as he was. My wife chose the Großkarlbacher Brombeeren, Karlbacher Brombeeren from the Brombeer Minister as a compote with lemons Minze Sorbet and caramelized Brioche Pudding. The whole thing was again a sweet acidic eye-catcher and also tastefully a perfect hit. The interplay of sweet and sour, hot and cold, of fruity and earthy, of tingling and creamy. That's all. I chose the Peach trilogy. Peach and the raspberry peach cream with peach vanilla cream and peach vanilla ice cream, there was a beaten raspberry foam and crispy crushed rabbit of everything. The cream scallops like God in France. Top of the crispy, hard and hot, the cream is ice-cold, so must cream scallops!! And not all imitates in Mannheim and Umland, where the upper layer is warm and the cream is lukewarm below. The sorbet with my wife and the ice cream with me were made in Paccojet (it believed it and was confirmed by the boss in a grinning way. After the menu we were asked whether we want espresso or coffee. We took the espresso, which was accompanied by a juicy mini-coil cup and a foamed warm vanilla sauce. Once again Desserts can stop the French. After we paid the bill in the antique box, we immediately reserved a table in the cellar vault for my birthday in December, we were lucky, my wish was still free. Actually, we had double luck, or a total triple luck? On the invoice we found only a white wine with 4 euros and the water with 6.50, two champagnes to the Aperitif 2x menu (including espresso, white and red wine for 32 euros each – does not make 90 euros together, yes is Christmas already? Conclusion: Top recommendation!"
