Das Restaurant im Kurhaus Trifels

Dilara Kebap & Pizzahaus

➤ Hauptstraße 63, 76855, Annweiler, Germany

Pizza • Turkish • Fast Food • Vegetarian

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"Gegen 17.00 Uhr kalten Döner und halb rohe Pommes bekommen. Wanderte Zuhause gleich in den Müll. Schade es war immer sehr lecker dort. Service: Take out Food: 1 Service: 1 Atmosphere: 2 Recommended dishes: Döner Teller"

Castell Das FÜr Wanderer Und Feinschmecker

➤ Hauptstraße 32, 76829 Leinsweiler, Germany

Lunch • German • European • Vegetarian

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"I enjoy my stay here. The food is good, service is excellent and the location is what you need to relax. I recommend this place. Rooms: 4 Service: 5 Location: 5."

Zur Alten Gerberei

➤ Prangertshof 11, 76855 Annweiler am Trifels, Rhineland-Palatinate, Germany

Pizza • German • European • Vegetarian

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"There you are in a beautiful German town in the Pfalzwald region, which shares its history and style with neighbouring Alsace, and this restaurant lies in the heart of the old town. An authentic restaurant and weinstübe, providing good German food. Plus interesting local wines and some devilishly delicious eaux de vie. Certainly popular with German people: Tuesday night and it was fairly full, and we were as far as I could tell the only foreigners in the place. Also wonderfully friendly as our neighbouring table joined in to help me through my struggling menu German. If the main question is, Would you go again? , yes, I certainly would. It was a great evening."

Da Angelo

➤ Hauptstraße 58, 76855, Annweiler am Trifels, Germany

Pizza • Cafés • Pasta • Italian

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"This year – at least in phase – already made 1 March to the month of the month. Therefore I moved a little earlier to the beautiful sandstone rocks of the Palatinate forest as usual to climb in my favorite hob, climbing. Under the week the usual climbing rocks around Annweiler are mostly quiet. Together with my long-term climbing partner and friends schoolmates we went to the Middle Deichenwand near Wilgartswiesen on Wednesday afternoon, where we have some routes in the 6th and 7th difficulty. Up to the evening hours we hanged on narrow strips and stood on even smaller titties in the more or less inclined sandstone walls. Of course it was hungry. As an experienced climber, you know that not only coffee drink is an integral part of climbing – “Coffee after climbing you can’t drink, but coffee drink is part of climbing.” Wolfgang Güllich, German Climbing Ikone of the 80s – but also the joint dinner with the rope companion can perfectly round off a climbing day. On Wednesday the Alte Nußbaum in Schwanheim had no more common reasons. Plan B saw a locality in Annweiler. The Umoya, one of my favorite addresses in the reservoir on Trifels, had a rest day. I didn't think about the old tanning, and a carving in the golden lion seemed a little too powerful to me at the later hour. I remember visiting Da Angelo many years ago. It must have been after a climbing tour. The original ambience at the time breathed the sympathetic timeless charm of the 80s and also the pizzas were of decent quality. A short call to the Vangelista family secured us two seats in the family business, which was founded in the Annweiler Hauptstraße since 1983. The two brothers Claudio and Giuseppe Vangelista have been responsible for the 2nd generation for several years. They have entered the gastronomic heritage of their parents, Rosel and Angelo, and have missed a completely new look of the pizzeria that has come into the years. 1 I hardly dared my eyes when we entered the newly designed guest room. Compared to the past, the old traditional place was hardly recognizable. 1 Bright, open, friendly and spacious has been added to the tastefully renovated Ristorante. The crème-coloured artificial leather covers of the chairs and wall benches were adapted to the bright wall tiles in uncoated limestone look. Covered wooden beams fit into the otherwise more modern atmosphere rustic. Large-format impressions from home brought some color to the guest room, brightly illuminated by headlights and hanging lights, where about 60 people found space. 2 On the corridor to the wet rooms I landed on an idyllic terrace that would be honored for every lukewarm summer evening. In addition, a subsidiary room for companies and/or celebrations was on the right side. For thirst we ordered a liter filtered and carbonic acid added water 5 euros from the source behind the house or the ****. The blunt water was called "Trifelsperle" here, and it made its name all honor because it was later very in our glasses and the Reichsburg was not far. My colleague unloaded his beer sausage unconventionally with a bottle of herbs fresh Karlsberg Urpils 0.33l for 3.30 Euro, the famous FCK brewery of Homburg in Saarland. There were two soups in the clear appetizer offer. Both told us. My colleague chose the minestrone, while after a tomato soup it was both for 6.50 euros. The portions were absolutely good for the retrieved price. Soon we were unintentionally powdered out of the depths of our plates, because the hunger was previously reported in a vehement and intransigent way. My tomato soup had been “satured” with a real shot of cream. In my opinion, it would not have been necessary because tastefully the liquid cream use of the otherwise perfectly prepared Zuppa di Pomodoro did not bring any profit. But maybe I'm a purist who honors the lactose-free, spiced red. To the soups were a small basket with bright bread, probably kneaded from the same dough as our two pizzas, which we should take as main dishes soon to us. My Zuppa di Pomodoro My colleague praised his correspondingly tomatized vegetable soup, which scored with neat, not completely softly cooked recreational use. The rich Italo territory was a proven craft based on simple but tasty Trattoria tradition. A full-bodied appeal to the spirits of life, who had previously been left in the wall, that awakened spoons around spoons in tired rockmate. After a pleasant waiting period, our empty soup plates were replaced by two heart-coated yeast products from the pizza oven. I moved towards “Calabria”, which was delivered as a medium-sized car wheel with a diameter of 29 cm and various pig rows for now “normal” 12.50 euros. Two varieties salami sharp and normal as well as small fried minced meat sticks were finished by fresh mushrooms. Pizza Calabria Definitely not a cover for the advocates of pure round bakery, but a handmade fanal against healthy folk hunger. However, why I calculated 0.50 Euro Extra for the Paprikasalami, this was shown in the map as a standard cover... withdraws my knowledge. I noticed the little pecuniary “subjubler” only when the account in this report was more accurate. Certainly a mistake that could be solved on site without problems. My Calabria in detail My colleague made it even more embarrassing. Its large pizza “Diavola” 12 Euro was not less burdened. Peperoni, capers, olives, paprika and also a little fried hack were in an appealing arrangement on appetite-looking deft disc. In addition to the juicy recovery, it was mainly the not too thin background that could satisfy with its pleasantly fluffy texture. Not a softened, pappy load, but a kind of idealized yeast bread that fulfills its function as a luscious loose base with taste. Pizzeria divola After we had both dough flakes without really fighting – we agreed quickly: Pizzas can be found in the Da Angelo – for many years. The new design can be shared. Eternal and professional nostalgia can lean back after the amalgamation of the past days. I think the rejuvenation has done well in the traditional place. A more modern interior can also have its cosy corners. Of course we remember this friendly family company for upcoming calorie combinations after strenuous climbing tours around Annweiler, which is a recommendation."

Umoya

➤ Burgstr. 24, 76855 Annweiler am Trifels, Rhineland-Palatinate, Germany

Tea • Cafés • Pizza • Crossover

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"Adele and Michael Lenk have been operating their restaurant with the unusual name “Umoya” in the premises of the former Annweiler Park Café since September 2016. Previously, the pair of gastronomy was active in the “Alten Küferei” in Gleisweiler and unusual is also its restaurant concept, characterized by internationality, which is not suspected in the traditional reservoir on the Ostrand of the Palatinate Forest. Now the two world collectors in Annweiler Schwanenweiher seem to have found their culinary home near the Reichsburg Trifels. The 48-year-old chef Michael Seil died all over the world. He has already cooked in Switzerland, South Africa, Dubai and the Caribbean. And this is noticeable on the plates. His wife Adele, who leads the service with a lot of charm and a good portion of humor, met in South Africa. She has been active in the gastroindustry for many years. Therefore also the exotic sound name of the restaurant. The word “Umoya” comes from the Zulus in South Africa, the home of Adele, and can be translated with wind, air, spirit or soul. My colleagues gave me a Umoya voucher for my birthday in January. You said that I would already know many places in the South Palatinate, but certainly not yet. In fact, the Umoya had long been on my “To Eat List”, but enjoyed a good reputation with friends Gern Essern. And so it came that on a very fresh Sunday evening in mid April, after a small walk through the Annweiler Forst, we taxed the Markwardanlage (Kurpark for the first time back to Umoya. A young girl supported Adele lever in the service this night. She welcomed us friendly and gave us various options when choosing the table. We chose a place right on the window with a view of the idyllic Schwanenweiher. In the evening the loving anachronistic guest room filled about half. In this relaxed atmosphere the arrival fell slightly. Thanks to the original Bollerofen in the back, the unpleasant April colds were soon forgotten. The building breathed the spirit of the 70s, which also fits the voluminous cylindrical lampshades. Partially uncoated sandsteing equipment, bright tile floor, sufficient pot green and a blue white color accent expanded wood optics defines the interior of the somewhat cumbersome guest room. Dark wooden beams wore the roof load. They were supported on the columns of the same building material. We looked through the high windows towards Annweiler Kurpark and were amazed how cozy it was in the former Kurcafé that fell out of time. On the first page of the menu we were informed about the changing special weeks of 2019. This is certainly due to the fact that Michael Lenk has already changed the cooking spoon in some parts of the world and that this experience also wants to flow into his own restaurant. Arab, Caribbean, Asian and, of course, South African dishes are served on these days. The A la Carte offer is then somewhat reduced so that the kitchen can also fulfill its freshness. Our visit did not fall into a special week, which is why we were allowed to choose from the standard card. Her first page contained many vegetarians. No wonder, owner Adele lever has been vegetarian for over 30 years and places value in their place on a variety of meatless dishes. Thai glass noodle salad with vegetables (5.20 euros, vegetables in Tempurateig (5.50 euros) and vegetarian spring rolls with salad (5.20 euros were on the start list. There were six different salads that were optionally combined with steak strips, chicken breast, shrimps, falafel balls or sheep cheese and served as main dishes. Four vegetarian plates and a few international creations with meat were still present. I booked Rumpsteak and pork fillet as concessions to the petty-bourgeois redundancy eater, while fish and crustaceans were allowed to rejoice in rusty fillet and shrimp pasta. No overwhelming dining program and yet one that covers a relatively large selection of flavors. It was thought during the composition to what extent the kitchen can do it. At TA I read some reports in advance, in which the guests complained about longer waiting times. Fresh preparation takes only a little longer and the approach of the chef lever to largely dispense with finished products and powders is better than to be fed with warmed comfort products shortly after ordering. The wine recorded some less well-known winemakers from the Landauer Umland. Son (Frankweiler , Wambsganß (Nussdorf and Argus (Gleissweiler not belong to the Pfälzer Peak, but also have decent drops in the assortment. In the open area, 20 white, red and rosé wines were offered in two sizes (0.1l 0.25l). Quarterly prices oscillate between 3.90 euros and 5.90 euros and moved so far away from the three-stage disaster. We practiced alcohol waste this evening and stayed in the microfiltered Purezza table water (0.7l for 4 euros). Tempura shrimp (9,80 Euro and Thai glass noodle salad (5,20 Euro) meant our Asian appetizer program. My fiancée liked the rich Veggie offer. She also remained true to the main course of her – this evening – meatless line and ordered the vegetables “Bahia” (11.80 euros), whose sauce of Sambal Oelek and coconut milk received a pikantly color-east note. I chose the Peruvian pepper pan (16.20 euros), in which fried pork fillets were dipped. Our place allowed Michael Seil's kitchen team to watch something at work, which I always find very interesting. The open passages made this possible. After a pleasant waiting period, nine crusted shrimps, covered by tempurates, were arranged annularly on a plate with a suction cloth, in the middle of which a bowl of sweet Chili Mayonnaise rinses into the Dip Visite. Nothing was dead here. The shrimps were crispy outside and beautifully juicy inside. They didn't even seem so fat. This was probably the tempting that is known to absorb less fat than other panads. The aromatic glass noodles radiate fresh ingredients. The colourful mixture of finely cut paprika strips (in different colors, spring onions, tomatoes and thin rice noodles was missed by the completely successful dressing exactly the right Asian dose. A little chili, a splash of lime, a hint of fish sauce – combined, gave this a spicy freshness that showed good taste. A big entrance, as the young lady at the table assured me. After the two successful appetizers we received a small break. In the kitchen the contents of a large pan were visibly fled before it was quenched with fond or broth. This would certainly lead to an excellent sauce, so my thought of the sight of the deliberately brought fire place. As soon as it turns out, the pepper pan I ordered was prepared. This was briefly served on a granular rice base. A small additional salad was also included. The pork pussies were hidden under the aromatic pepper sauce and fell out nicely juicy. The use of pink peppercorns was not excessive and that was also good. The sauce has left a wonderfully packed impression on the palate. Saure cream and/or Crème fraiche supplied a creamy pan, but slightly bite-resistant pepper pieces wore fresh accents. And the pepperwort did the rest. To clean deliciously and get the right part. My fiancée expressed no less satisfaction about her vegetable pan, which also covered the plate on a lukecious loose rice base. A delicious herbal curry made of fresh ingredients that convinces even tastefully without MNG keule. The coconut milk sauce with a small sambale Oelek had a pleasant aromatic spices and left the still crispy vegetables (Zucchini, Paprika, spring onions, tomatoes enough room for tasteful development. The Umoya is a culinary enrichment in the small town of Annweiler, well equipped with local restaurants, wine bars and pizzerias. At first you have to get used to the surroundings that have come in the years. But somehow the ambience then fits again to the not even everyday offer. Adele and Michael Lenk make a lot of effort, whether in dealing with the guests or in preparing the dishes. It remains to hope that they will succeed with their concept by building a faithful order. Because transit traffic will remain within limits due to the somewhat hidden situation. But a good mouth propaganda is often half the rent. I'm sure we'll see again when we're in the Palatinate Forest. The rest of the voucher will be redeemed at the latest in the South African weeks in October. I am already looking forward to Amagwinya (fried „Fettküchle“ , Bobotie (Auflauf und Chakalaka Sauce)."