Winzerhof - Étlap

Mythos

➤ Schwimmbadstraße 6, 67487 Maikammer, Germany

Greek • European • Fast Food • Specialities

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"Finally sit with two nice colleagues at the Greek. A goal whose implementation lasted a long time since the circumstances of the last weeks and months were as they were. No matter, the president of our decimated Wörther Schlemmerclub – two colleagues need to fit for health reasons – called freshly vaccinated to the first extraordinary session of the year. In his view, this should take place in the Maikammer. The well-known genus stamps, such as the village chronicle, the Gasthaus Zum Winzer or the Waldhaus Wilhelm, were released from the outside. At the Croats in the “Alt Maikammer” we were only last summer, which is why we took the restaurant Mythos into culinary sight. Our club leader had already reported more about its legendary Gyros. A presidial meat oath we wanted to conjure on a warm Monday evening in mid-June. The family resort, which has been run by Son Stamatis since 2014, is very sporty between the tennis hall and the outdoor swimming pool, has a large beer garden, which meets with a warm weather. No wonder, because the local operators have sat down well with visual and noise barriers. Mediterranean herbs, rose bushes and other green foliage included. In the evening in the beer garden Well, that the colleague had reserved a table in advance, because there was something going on in the swimming pool road 6 to Maikammer this evening. Stamatis Temelis, who, as a young boy in his parents' home, took the beer, is an all-round sympathetic person who knows exactly how much humor his guests wear. His little, nicely-meaning jokes about. Alcohol and vegetarianism didn't take him at the table. Quite the opposite: he immediately ensured a relaxed mood and a number of laughs. Even in order to avoid a spell, we were very well attuned with the unobtrusive nature of the myth operator. The fact that it lasted a little longer until we were finally allowed to hold the menus in hands was due to the almost completely occupied outer area and the gastronomic long-covid phenomenon called “personal deficiency”. But we were not on the run and were later compensated with double Ouzos generös. The menu of the myth offers familiar Greek meat food, as you have known, appreciated and digested in German lands for many years. There is also a wonderful offer of meatless, warm appetizers available here. But the predominant part of the dishes listed here contains pork, lamb, cattle or turkey. Hercules' skewer, pushed into the oven Lammhaxe, baked Gyros , swept by the spine again Gyros and, first of all, naturally grilled what the stuff holds. Half a liter of freshly tapped Bellheimer Lord-Pils are available here for grundsolide 3.40 Euro. Experience has shown that the Greek wines are better off. Maybe too wrong. Nevertheless, wine and Schorletrinker do not have to give up their beloved vine juice, because both the openly gifted drops from the winery Hollerith, as well as the refreshments “Don’t bash the Pälzer Rieslingschorle” sprayed with mineral water are listed at affordable prices. Also pleasing: the moderate mineral water price. For a friendlyly calculated 3.90 Euro, the sparkling “Nobel-Nass” brand from the three-quarter litre bottle permeates our driver’s glass, which nobody pretends in terms of alcohol consumption. I let it go quite relaxed with a Schoppen Radler, colleague No. 3 it more liked to be pure and ordered a Lord Pils of the same filling. Choosing our dishes was quick. The headline took it before. Together with the meatworm of the reserve of II. Carnivorengeschwader Schweinfurt went to the outdoor use of the Thermaischen Golf, more precisely to the grill plate provided with the sounding name “Saloniki”, which was praised as “recommendation of the house” in the map. For 38 euros, she offered in twofold quantities: turkey and pork steaks, lamb chops, gyros, pork spears and bifteki. Two small salads ahead and two supplements by choice were part of the almost all-round plantless package. The Gyros general and spinal spear major had chosen the grilled pork chopped. But it wasn't different to expect. He also received the obligatory salad and a supplement, according to choice, on what struck with 13.20 euros. The salad convinced with fresh ingredients. Well, the yoghurt dressing tasted just as it tasted for every standard Greek. “Reliance” means the one, “satisfied” the other. Well, sometimes you can give it to yourself. Don't really hurt. My colleague took off the herb salad. The heads didn't want to have been split for free. The meaty vanguard made my counterpart's gyrosher. The Gyros Oh yes, that looked like an appealing merchandise, which was apparently swung by the spear at the right time. His fries were handed over to him on an extra plate. They were of attractive sorting and crispy texture. Wide potato bars fried Stamatis Temelis and his service boys first had to create a little space to be able to bug the cliche barbecue landscape in our middle. Saloniki replica in scale One to meat staple rolls took the alibi flower cabbage, a few slices of honeymelon and coarse chopped from the onion. With “Griechandaise”, the almost indispensable cheese sauce from Lukull... was not saved. Why? One Saloniki, back and forth! The meat was grilled through the bank to the point. Even the short-grilled parts of the pig did not get too dry. The bifteki was a bit too intense salt to me, oregano, for which the spit impressed me with a great juice. Bif-Bif-Bifteki! And the gyroscope was raised above all “spindles”. You don't get it better, so the unanimous opinion at the table. juicy, cheeky, with adequate wort and not too fat. The myth man had delivered it so well, compliment. Meat landscape Even without being able to present a proof photo of the plastered plate here, you must believe that we incorporate the Saloniki plate up to the last gross. Big GG honor word “I repeat, my honor...” so to speak. Croquettes and Bratkartoffel chips with sheep cheese hood included. Isn't it? There you go! But the two double Ouzo to dessert were duty and aftercare at the same time. Just like the additional beer that could still promote the tensile force in the esophagus during food intake. Of course, you can't laugh like that every week. It wouldn't irritate me either. But one should always give in to the intention to destroy a Greek meat plate. In such a collegial friendly round, that's good."

Pfalzer Hof

➤ Weinstr. 85, 67480 Edenkoben, Rhineland-Palatinate, Germany

Tea • Cafés • Coffee • European

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"Sehr modern sieht es aus. Viel Glas, ein hoher Raum. Man muss sich erst gewöhnen. Trotzdem strahlt das Ambiente eine gewisse Gemütlichkeit aus. Gediegen. Modern. Mit dem PKW kann man direkt hinter dem Hotel/Restaurant auch bequem parken. Die Bedienung ist sehr freundlich, aufmerksam und flink.Wir essen Rindfleisch in Meerrettich. Eine nicht ganz so große Portion zu relativ kleinem Preis. Das Fleisch zart und fein, die Soße sehr lecker, frisch zubereitet. Und das Rumpsteak mit 300 g. Scharf angebraten mit in Dornfelder geschmorter Zwiebel. Geschmacklich sehr lecker, leider ist das Steak etwas fest. Weine aus der Region zu korrekten Preisen. Auch die Flaschenpreise sind ok. Insgesamt alles ok und wohl schmeckend. Gerne wieder."

Landgasthof Jägerstübchen

➤ Andergasse 84, 67434, Neustadt an der Weinstraße, Germany

Cafés • German • European • Vegetarian

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"This place has it all. In addition to the great food, it is also a mini hotel right in the heart of the Rhineland Palatinate wine region. You can literally walk out the door and into the vineyards. Features an extensive menu of traditional Palatinate...foods such as leberknoedel, saumagen, etc. Also features flammkucken and is just excellent. Wonderful wine selection. Newly built but beautifully furnished and very cozy with a wood burning ceramic stove kachelofen"

Landrestaurant Burrweiler Mühle

➤ Mühle 202, Burrweiler, Germany, 76835

Wine • Cafés • German • Coffee

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"where the Monbach has dug into the vineyards between weyher (i.e. pfalz, burrweiler and hainfeld) is today the Burrweiler mill built by hans hartlieb in 1686. In the 1970s gertrud and theo were already closed in the mill at this time, a good enough one, which was taken over by today's Christian Wisserin in 1993. in the following years he lovingly restored the entire property together with his wife Michaela and transformed it into a land restaurant. the burrweiler mühle owes its regional knowledge in its first series of unique location, which is why Pfalz visitors and wine tourists especially like to plan a way around the “Rebmeer-Mulde” in moderatebach in the warm season, where they enjoy the summery Open Air treats in a good way. So we kept it on Friday a week ago. Shortly before the pressing heat of the strong summer weather was hunted at least at times, I reserved a place for two in the lasy garden of the mill. a spontaneous action that owes the summer temperatures. my last visit was a few years ago and I could hardly remember the food offer at that time, but knew about the unique environment of this quiet little Ods plum rebromantics. with a little late we reached the country restaurant at 21.45. because the kitchen usually closes at 21.30, I thanked our late satisfaction sometimes the fact that most guests appeared on this hot Friday for the food intake around the carp pond quite late. Amazing that the nice owner knew me from my earlier reviews on a gastro portal that has become meaningless today. There are things. No matter, we were very friendly and chose a table near the pond. ignored the dark weather, we ordered a few “small wine companions” from the Quirin (the name for French or Alsace classic regionally carved by the chef. We decided to have the Carpaccio from the pfälzer and the bloodworm lisagne (both in the micro edition for only 4 euros). the delicious wine vinaigrette gave the thin soap slices a pleasant spice. the homemade peach lilies tasted fabulous. it was filled with apples and placed on delicate acidic spices. This combination of bloodworms, apples and herbs formed a hearty aroflower wall with a pleasantly sweet and sour note. we bite in delicious bearded butter baguette (3.50 euros) and were completely satisfied. also the partial sizes were well dimensioned. they were declared miniatures, but had nothing to do with microscopic events. the spirot card presents the future ground base with a lot of regional reference and smaller “kulinarian runners” in the neighboring Alsace. In addition to meat creams such as Dornfelder-Lammhaxe, which offer with baconans and bratkartoffeln (15.90 Euro or tasty ochsenbacken in red wine onion sauce (16.50 Euro also the traditionally offered frogs of Alsace art (in three different portions as well as the calves in dijon-senf (1590), a few rustic Vesper have forgotten. this is cut from beef, comes from the Simmental bark and is offered in two variants (220 g and 300 g with a beef butter, roast potatoes and small salad plate. I couldn't resist this temptation tonight. the 19.90 Euro was worth three times this meat fun from South German. my “220g-Spar-Portion” (the cut of men was a number too big after the lush appetizers. came perfectly medium-solved and seasoned with aromatic pepper on the table. the beard butter placed on a piece of lemon, so it does not liquefy immediately. the bratkartoffels were well salted and beautifully roasted with butter. my accompaniment had ordered the Slemmersalat (with two fried garnel spears for 12 euros). this flowing leaf salad section was an ideal summer meal and was provided with very delicious dressing on the top. the designation of suppliers ensures transparency when reading the feed card and creates confidence in the guest. that there are also names like the metzgerei joachim from Landau-Wollmesheim or the venninger winery “Doktorenhof” of the gourmet magazine, speaks high-quality products for processing qualitatiw. as a result of participating in the edible competition “So tastes summer 2015” a three-course tomato menu (for 29 euros is also offered in summer months July and August. our evening companion: a well-cooled summer wine from the winery small from the village of Hainfeld. It was a very special rosé wine because it was tasted pure from Cabernet Sauvignon grapes. a fruity, dry developed 2014er that refreshed us on the lukewarm summer evening and well harmonized with the defigen pfälzer hausmannskost. for 5,50 euros the quarter also within the framework. There is a beaker rieslingschorle for 4.50 euros, which is also available in the frame price. the Une are mainly from the winery Burrweiler Mühle, which by gerhard wiss (from the bruder)? many are in open and are made useful by wines from neighboring winemakers (Grafik, möwes, scherr etc.). the bottle wine card can also be seen. Here are also unusual exotics such as the hainfelder tempranillo (39,50 Euro or the green Veltliner (24 Euro from the weingut small from the neighboring village hainfeld). And so the evening, accompanied by the whistle of the water fountain in the middle of the carp pond, went well informed the cozy atmosphere in the quiet mill garden. the thunder had spared us tonight – thank God – the stormy wind blowers were only predicted and we look forward to the next outdoor session in the “Rebmeer-Mulde” at burrweiler."

Dorfchronik

➤ Marktstraße 7, 67487, Maikammer, Germany

Wine • German • European • Ice cream

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"Dieser Beitrag mal mit Vorgeschichte: Radio SWR1 am 05.05.18 (mein Urlaubsbeginn) – der SWR1 Weinmann Werner Ecker stellt den 2016er Gelben Muskateller Sekt des Weingutes Nicole Graeber in Edenkoben vor (nachzuhören unter [hidden link] Podcast?bcastId=34171576&documentId=52247560). Dieser Radiobeitrag machte mich neugierig auf diesen trockenen Winzersekt, ich dachte auch gleich an den Kollegen hbeermann… und an eine Bestellung. Die Homepage mit Onlineshop gleich besucht, aber: € 7,00 Versandkosten für 6 Flaschen? Das geht besser! Also rief ich unsere Lieblingspension Spatzennest in Maikammer an, zum Glück war so kurzfristig ein Zimmer frei! Reserviert! Dann einen Tisch in der Dorfchronik bei Frau Schwaab für Dienstag Abend reserviert. Mein Mann kam von einer Besorgung nach Hause und ich konnte ihm stolz berichten, wie ich Porto spare! Am folgenden Dienstag dann gleich (nach einem Mittagessen im griechischen Restaurant Olympia in Lemberg) zum Weingut Graeber, bisher kannten wir es nicht. Die Vinothek war gut besucht und ich fragte nach dem gelben Muskatellersekt. Dumm gelaufen: Innerhalb von wenigen Stunden nach dem Radiobeitrag war der Sekt ausverkauft. 1 Flasche war noch in der Verkostung – das tut schon weh, wenn man dann einen wirklich tollen Sekt probieren, aber nicht kaufen darf! Im November sei der neue Jahrgang verfügbar und bei mir vorgemerkt! Tja, Sparfuchs PetraIO hätte einfach vorab zur Abholung den Sekt bestellen sollen! Dumm gelaufen, der Ausflug war trotzdem schön! So trafen wir… … gut gelaunt am Abend zu Fuß in der Dorfchronik – Weingut Schwaab ein. Im Torbogen des Weingutes standen schon feine Tagesempfehlungen auf der Schiefertafel. Die Chefin, Frau Schwaab, begrüßte und uns zeigte unseren eingedeckten Tisch im schönen Außenbereich mit mediterranen Kübelpflanzen und vielen Blumen. Sie reichte uns die saisonal wechselnde Speisekarte. Der geschützte Innenhof war schon gut besucht und füllte sich im Laufe des Abends. Es ist einfach eine sehr schöne Atmoshäre in diesem Hof. Aber auch in den schön unterteilten Räumen des alten Winzerhauses sitzt man sehr angenehm. Wir bestellten die obligatorische Flasche Mineralwasser, 0,75 l € 4,60. Zum Aperitif 2 Gläser Cabernet Sauvignon blanc de noir Sekt, extra brut, 0,1 l € 5,90. Ein guter Anfang, auch ohne gelben Muskateller! Vorweg wurde ein Stoffkörbchen mit 4 verschiedenen frischen Brotsorten gereicht. Die Wahl dieser feinen Brote war hervorragend, wir konnten keinen Favoriten ausmachen! Dazu ein leichter Kräuterfrischkäse als Begleiter. Mit Frau Schwaab verständigten wir uns, dass wir mit den Speisen eine Weinbegleitung des eigenen Weingutes Schwaab wünschen. Dies war natürlich kein Problem und Frau Schwaab beriet uns bestens. Der Weinanbau wurde kürzlich auf Bio umgestellt. Zur Vorspeise für uns beide das Lachstatar mit geröstetem Brot und  Spargelsalat € 16,50.  Dazu den trockenen Silvaner, 0,1 l € 2,40 und den Grauburgunder, 0,1 € 2,70. Unsere Vorspeisen wurden serviert und uns bot sich ein schöner Anblick. Nur vom Spargel war nichts zu sehen. Das Lachstatar fein geschnitten und dezent und gut abgeschmeckt. Dazu frisch geröstetes Brot. Unter frischen Blattsalaten mit Sauerampfer und Kresse fand sich dann doch eine gute Portion Spargelsalat. Lachstatar mit geröstetem Brot und (verstecktem) Spargelsalat Dieser war separat mariniert. Eine wunderbar leichte Vorspeise. Zum Hauptgang sollte es auch Spargel sein. Dieser als Tagesgericht auf der Tafel mit Schnitzel, es war aber kein Problem das Schnitzel gegen gebratenen Zander zu tauschen. Also für uns: Auf der Haut gebratener Zander, Spargel, Hollandaise und Ofenkartoffeln € 26,50. Auxerrois trocken, 0,25 l – € 5,80 und Sauvignon blanc trocken, 0,25 l – € 7,90. Mit wunderbarem Duft wurde das Hauptgericht serviert. Der Zander perfekt gebraten, die Haut knusprig, das Fischfleisch zart und saftig. Die Zitronenspalte auch mit angebraten – fein. Dazu halbierte Drillinge mit feinen Röstaromen. Die Hollandaise frisch aufgeschäumt. Zander, Spargel, Hollandaise, Ofenkartoffeln Beim Spargel hätte es eine Stange mehr sein dürfen. Auch mag ich den Spargel lieber, wenn er noch etwas mehr Biss hat. Geschmackssache. Wir waren sehr zufrieden. Zum Abschluss für meinen Mann die Crème brûlée mit Himbeersorbet € 6,50. Serviert wurden auf einer Schiefertafel 2 kleine Schälchen Brûlée, dekoriert mit frischen Früchten, das leicht säuerliche Sorbet passte sehr gut dazu. Crème brûlée mit Himbeersorbet Auf der Karte entdeckte mein Mann noch den Grauburgunder Orangewein – € 2,80. Orange Wein „Orange“ aufgrund der Farbe, geschmacklich an einen guten Sherry erinnernd. Mal was Anderes! Frau Schwaab war an diesem Abend im Service weitgehend alleine tätig. Routiniert und alles im Blick. Hier fühlt man sich als Gast gut aufgehoben! Die Küche bietet handwerklich gut zubereitete Frischeküche. Die angebotenen Speisen passen zum Weingut und zur Pfalz, aber eben auch zeitgemäß modern ohne langweilig zu sein.  "