"Since the beginning of February this year the wine cracker sails in the centre of the spa town of Bad Bergzabern under the Italian flag. Saumagen, liver dumplings and other defects of local regional cuisine have been part of the well-maintained sandstone of the past since the introduction of the Vaccarelli family. The new Ristorante undoubtedly represents a profit for the spa, which is not very rich in well-kept gastronomy. The owner Nicola Vaccarelli is not an unknown person in the South Palatinate. For many years with his brother, he led the coats of arms in the neighboring wine village of Pleisweiler and brought some southern palate delights with freshly prepared Italo Kost into the wine-growing landscape, characterized by vinegar food. As far as transit traffic is concerned, at least close to the change of location could have been close. From the former coat of arms, which is hidden between the vineyard hills and the neighbouring Palatinate, it went to the much-experienced Kurtalstraße. The new location alone will certainly bring the Vaccarellis much more customer base. I'm sure. We parked around the corner in the residential area and reached the entrance door of terrace heating after a short walk. Radiators show the path Apparently there is the gas in Bad Bergzabern free. Because the feeling of the two receiving mushrooms on the completely orphaned outer area has not yet come to me. If I were smokers, maybe it would have made a click. We had a table reserved for two people. Well, it was already powerful, what was going on in the carefully modernized guest room, from whose wine love worked on the barrel-dube liner, the butt-pans and the bottle top of the rustic side gemach. There was a long, already covered board. The associated company did not wait long. Interior view 1 Although I have never visited the wine monastery in its natural time, I only have the newly installed sound protection elements on the ceiling, the completely redesigned counter surface and the modern ceiling spotlights suspended on the rope system, a lot of work that the new owners put into the reconstruction of the guest rooms. Not to mention the financial effort. On this Friday evening, many young helpers were involved in the service, who were all very striving and extremely friendly to use or exercise their somewhat bumpy function in some places. But be more of untrained employees with heart instead of arrogant routiniers in professionally offered kidnapping. I thankfully refused the table that was originally offered directly on the train-air snow of the entrance door. The alternative was not particularly cozy, but at least the fresh air force remained within limits when the guests arrive. A look into the round revealed that the few cozy corners of the guest room, which is somewhat too bright for my taste, were unfortunately already occupied. So we sat in the middle instead of just doing it. No matter, the food slaves were handed over to us quickly and we came to the media very quickly. As an additional offer, Pasta alla Ruota was offered in three different variants. The pristine Spaghettics classics Pesto, Aglio Olio and Olio Peperoncino, which were pulled by Parmesanlaib right next to the counter after preparation in the kitchen, should be read on a laminated extra card. For an affordable price of 10.50 euros, the quality noodles from the Tuscan pastasmith Martelli were on the package leaf. My wife shouldn't have met the standard card anymore. Your decision for the Parmesan variant had already been taken. I was curious if the food supply, which was unfortunately still available online, had changed or was changed compared to previous Pleisweiler times. But first the drink question had to be solved. The bottle of San Pellegrino has been carefully adjusted to the inflation rate and now with 4.90 euros for the three-quarters of litres. But for the Crodino Secco the same 4.50 euros were retrieved as the last visit in summer 2015. Worth praise. A small bowl with clean olive oil, a little Fleur de Sel and a few slices of white bread landed on our table as a kitchen greeting and were gouted after turning. Such attention does not donate pizza cake, but the name Ristorante also wants to be legitimate. The concept of earlier, which seemed to offer almost all dishes in two different sizes, had changed nothing. Also in the selection of dishes one seemed to prove. Pizza and pasta friends are at their expense in the vineyards. A good dozen pasta shops and pasta dishes have been listed. Italian standards as are known from similar cancellations have been found in the appetizer program. Cattle Carpaccio, Caprese, Bruschetta, Italo Salat and Crema di Pomodoro all good old acquaintances for the Italo Normalkulinariker. The surprise effect also went against zero. Saltimbocca, Scaloppino in white wine, Milanese and Rumpsteak al Pepe verde are now almost as much part of the Mediterranean natural citizenship as Carbonara and Bolognese. On the way, I dared the tomato soup test for 3.90 euros before I dedicated myself to the congratulated seriousness of the situation with a Milanese al Formaggio 13.90 euros. My baked and cheese-baked pork dish was supplied with frits and a small additional salad. I did not expect any culinary revelation for the price mentioned above, but a worthy saturation should come out. My wife ordered a small green 3,10 Euro) and let her spaghetti be pulled through the cheese leaf to be sharpened with chili oil. A quarter of Montepulciano 4,10 Euro) has completed our ordering process. At the soup the whole salt bowl slipped out of hand into the in love with herd. Only with different white bread slices could the red over) sausage broth be enjoyed halfway. During the spoon I thought of the terrible after-durstgolem that should visit me at night. Tomato soup Enough bread to get rich On the other hand, our two salads, which are very unpredictable, were much less important. Perhaps this could have ended on the plate with some vegetal freshness. But the finely acidic Balsamico Dressing made this small selection fauxpas quick again. The little green The pretty pale spaghetti smelled wonderfully to Parmesan and were garnished at the table with chili oil. A little bit more bite would have done the pasta. Otherwise, this was a very delicious 10 euro plate, as the young lady at the table confirmed to me. spaghetti from Parmesanlaib refined with chili oil The well fried pommes then inevitably lacked some salt. But I had already feared that the whole supply of the house for the tomato soup seemed to continue. What used to sound so good at the Vaccarellis was their Bolognese sauce, which covered my black Vulgary. The deficiencies served in a warm ceramic form seemed to have survived their time in the oven well. Milan al Formaggio You had the right amount of melted cheese ramps to show that the Al Forno plate radiated in saturating opulence. My fear that the viscous grinizing layer could possibly beat my Milanese has not proved it. Milanese in detail But sown was the rich meat bowl. After this gastric filler, a dessert was no longer to think. A jammer that the operators of viticulture do not put their apulian roots in the scene even more culinary. Even the orchids have disappeared from the menu. And if you can tie friends of fish and seafood with bananas such as tuna pizza and spaghetti ai Gamberi in the long term, you will see. Too bad, because the elaborately renovated satisfaction would certainly provide the right framework for an ambitious Italo cuisine. In contrast, the spa town of Bad Bergzabern, which is well equipped with a senile thrust, is less. This circumstance then also explains the solid, but ultimately very monotonous standard program, which is not disappointed, but also not surprised."
Gunter
