"Where the sun has a sun lounger in the vineyard, the moon likes to be reflected in the red wine and the clouds like to move very quickly behind the mountains, you forget the time. This region is different. If you leave the highway at Grünstadt or Neustadt to immerse yourself in the magnificent vineyards, the worries of the garden gate of the Palatinate remain after just a few kilometres and the clock quickly finds an unknown rest, as if the clock pulled the handbrake. A sunny region without haste and with a lot of pleasure. Wide vineyards, high forests, tranquil villages that still give themselves a lot of love pleasure to shine in tender romance. The Palatinate is the land that always brings us a cordiality that often comes to us from hectic city people. This is not a fashion term. No: The Palatinate is homely and so gladly left. And in the middle of it, Tommy Walter meets me completely relaxed in the Henninger. In this case, chefs are loud, shrill and highly self-contained a widespread opinion that puts creativity and sensitive cuisine in deep drawers. Tommy Walter is more part of the category “leise, let but expressive” with a touch of honest ground adhesion. His diverse training trails through the best “cooked pots” in Dresden and Austria express themselves in his refined exciting creations, which, depending on the season and regional subtleties of the finest cuisine paired with original recipes from the legendary wine house Wirtin Luise Henninger, present themselves on the dishes of the venerable hostage. He feels so good here. Finally, the house Henninger in Kallstadt has been one of the traditional locals on the wine road for many decades. A few years ago, the house was refreshed as inconspicuous, new and charming and enriched with a modern and stylish new building. The historic restaurant in chic charming design without hiding the old tradition is as exemplary as unobtrusively refreshed. Open foliage, a large fireplace and also the magnificent tile stove gives a pleasant feeling. Here the guest is welcome and nothing disturbs harmony. For 5 years, Tommy Walter has shown in the Weinhaus that he is not a great artist but a creative chef of passion and certainly of vocation. Ground and open to the world, that is best if possible regional products, open to new kitchen developments, but solid in tradition. Walter works hand in hand with top regional producers and traditionally integrates regional recipes into a modern kitchen culture. The “Carpaccio vom Rinderfilet mit Schalottenvinaigrette und Potato Trüffelsalat” envelops the palate with a subtle journey through an authentic aroma world: The strong appeal of the Carpaccio is charmingly captured by the mildly fine taste of the shallots. Clear aromas without a buckling taste. The main course: Kotelett vom Odinstaler Rind. Perfectly prepared to the point, the meat of excellent quality is literally tasty on the tongue. Regional and fresh vegetables with thyme and a polenta cuts harmonize perfectly. The knowledge remains: “Who eats meat should always be aware that it is taking a valuable animal food.” At the end, a diva enters the delicious stage “Heidelbeer Cheese Cake, slightly fried with raspberry sorbet and a track of balsamico. Joy makes the view of the wine map. Reading drops of excellent wineries in the Palatinate region, of course the best wineries have to offer, legendary vineyards in Germany and special features of Bordeaux. All wines are kindly calculated. The service in the restaurant as well as in the hotel acts smart and professional, almost in the same charmingly perfect way as the crew celebrates at the stove. They are all authentic and somewhat charmingly indisciplined in the public but ultimately convincing in their incomparable way and their extraordinary craftsmanship. And whoever lets Tommy do it... will be surprised by Pfälzer body dishes and popular kitchen classics from many Henninger decades. Legendary the Wiener Schnitzel with lukewarm potato salad or calving in Cognacrahm. And certainly only the best products of most regional origin. The design of the hotel area also took place with a lot of touch. I believe that there is a psychology of room design and that rooms do something with us. And I believe that such spaces have been created, which achieve something positive for the people they use, to live and experience. Each room is designed differently. Tradition with a lot of construction history unites itself with modernity. The soils with magnificent oak boards are not hidden under clumsy but let breathe. The beds are generous and so cuddly lovingly designed. The generous bathrooms with partly glazed openings between bed and tub open to all kinds of charming thoughts. Oh, yeah... you just have to love it... the Henninger and his team."
