Zum Haas - Menu

Kapeller Hopfestubb

➤ Obere Hauptstraße 8, 76889, Kapellen-Drusweiler, Germany

Bars • German • European • Suitable For Vegetarians

---

"I've been reporting about the Chapelr Hopfestubb several times. She's been one of my favorite addresses for several years. Chef Marc Wendel has been bringing Hausmannsköes to the plate since 2011. He also likes to look beyond the culinary horizons of his natural regional cuisine and lets both Mediterranean and Asian accents flow into his dishes. How familiar it is here you can feel when you enter the cozy guest room. This is where Marc's mother Manuela is responsible as she manages the service in Hopfestubb with a lot of heart and a neat serving of Palat charm. A friendly, family-run company that stands next to a guest house with apartments and double rooms and also operates a small winery. Where the loving Wendel host family spends the time and energy so successfully, putting everything under one cap, I wonder at every visit. In August last year, on the sunny terrace there was an uninhabited to a unique meeting. My father-in-law from Bremen visited the Palatinate for a few days. At the same time, a non-known Garmischurlauber had put a stop in the Palatinate together with an annex on the return journey. Since I was not inessentially involved in the choice of their accommodation – they lived quite feudal with the Wendel family in the guest house – I suggested to spend the last evening of their short trip with handy house kitchen in Hopfestubb. On the other hand, my father-in-law had nothing to do with this well-maintained inn was still in great memory of the last visit. Good wine and even better food nearby. Of course, the coming part-time farm was immediately there by the Bergisch and reserved a large table on the summer terrace of Wendel. Rarely his walk to the place of joy was shorter. Inhibitional alcohol consumption seemed pre-programmed. The Augustsonne radiated with vehemence on the idyllic veranda in the back part of the property. After the warm welcome of the owner Manuela Wendel we crossed the two guest rooms and met a well-launched pair that deepens – the sedative effect of Apéro and Well-Puppern had apparently already been used – on the terrace chairs equipped with comfortable seat cushions. Where do Bremer and Solinger meet? Of course in Pfälzer Weinlanden – where else? From then on we had nothing to do with social coexistence, and in the relaxed chat we enjoyed the evening mood in the circles of our family and friends. The two-headed travel group from the Ringstadt fought with Hugo and yeast wheat their first thirst. I had to follow the pods with a lemony summer choir (Riesling with lemons, ice cubes and lime for 5 euros. My wife moved to her popular grapes (0.25l for 4 Euros, an alcohol-free grape juice cocktail with frozen grapes. Bellaris (0.75l for 5 Euros and various barley juices from Bellheimer also settled our table. As usual, as a small appetizer, there was a piece of bad quiche. This time in the form of a pleasantly fragrant mini onion cake, which has only landed on the amuse plate, accompanied by some splashes of Balsamico reduction. This is traditionally enjoyed in the Palatinate as a new wine. But even without these, the chicks refined with bacon and some cumin was quite formidabel. A good start that stimulated our appetite without affecting our hunger. My colleague from NRW wanted roasted cuvettes. Roasted shrimps like the Macster, although not in the menu, were delivered as desired in the Mediterranean preparation with some chili, garlic and thyme. The experienced Solinger Gastronaut enjoyed the five juicy crustaceans that were freed from their shells together with the home-baked olive oil bread and made a completely satisfied impression. At night it was not at least south-European. As a recommendation, Marc Wendel had again placed his ingenious Gazpacho (6.50 Euro as a cool summer soup on the season ticket. The mother of all smoothies And the starter choice was extremely easy for me. The chef hasn't betrayed me the secret of his Andalusian vitamin spray to this day. Perhaps it is due to its small cucumber content or its small hand for the right taste. No matter, his version of “Mother of All Glaothies” has a strong influence on the aromas. What banal ingredients like paprika, tomatoes, onions, soft white bread and garlic can be tasteful when refined with good olive oil and the right vinegar, impressed me again with every spoon. My wife decided exactly like Madame Shaneymac for the salad bowl named after the owner (13.90 Euro), where the latter did not rescue with the trination of fried pork fillet. I have this half vegetarian (if any! Sporty food was enjoyed here a few times and found the combination of fresh green, juicy pork and delicious vinegar oil dressing always very delicious. Especially on warm days such a salad can serve as the main course. The ladies were completely d’accord with their choice. The Lords of Creation and my mother-in-law, on the other hand, went to work a little more fleshy. While my mother-in-law practised in culinary redundancy and the plucked pork carving “Wiener Art” – in fact there were two on the plate – ordered, Oh Father-in-law, ick hear carving! An old youth-sining trip on his steak plate began in my solingen-based consort. It was new to me that the young garlic is served here with a small ragsteak, but you never learn. Garlic with steak base In addition, the nostalgia represents a not to be underestimated factor in enjoying. And if this garlic monster actually remembered his sniper of old steakhouse days, I am all the more pleased that he could refresh his juvenile palate night on a peat terrace. The Knoblier miracle of the chapels! Speaking of fresh: Rumor(s), the next day the trip should be completed with an open top. In this context more than understandable. I also had to do it with a middle-drilled piece from the Argentine mountain ridges, but let me serve this with fresh plums and a proud hill Parmesanrisotto. My Rumpsteak with fresh peppers and Parmesan Risotto found the EUR 27.90, which for this, extremely fair, especially since the “Men’s Cut” brought 250 grams of beef to the dish in perfect cooking. With an incision: Rosa! Well, the regional aspect came too short in meat de facto, but first of all the quality and second, such a steak must somehow count for gastronomy. Too dogmatic should not be taken (all time. After all, are not in “Nobelbart and Putzig”... The jagged seedlings also got what they need. They were of excellent quality. Only the risotto with a spicy parmesan note could have been more cloning – yes. Once again, the Rumpsteak (this time in Lee location to the Risotto Hill The Italian feel-good classic among rice dishes simply with cream. It is good that with a generously cast, rich Regent Jus the conditions of sin on the plate were rebalanced. The pear wine choke from the Rhineland metropolitan region, which storms at the level of the regular guest, still enjoyed a sorbet variation in the taste of Cassis, pineapple and coconut. Unfortunately, I had to dispense with the slumber special on the serene shoulder closure because it was time to bring the little one to bed. Yes, the three days and evenings with the Solinger pleasure fraction really went fast. The memory of this is good and lets me hope in the summer for their comeback. The culinary card of the Palatinate or Alsace (also the bathing should not remain unprecedented yet has so much to offer as the common moments of enjoyment do not come so quickly."

Athos

➤ Kneippstr. 1, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Cafés • Greek • Coffee • Seafood

---

"38° Celsius and I sneak after cooling. Place of (expected act: the outdoor swimming pool of the spa town of Bad Bergzabern (not to be confused with the southern Palatinate bath, which are visited for the purpose of the sauna more at colder temperatures... Once there I notice that the now almost 30° warm “brown” has no very cool effect. Anyway, then at least after the warm bathing still somewhere in mountain trenches. Hunger comes at such temperatures in my place until evening. The restaurant Athos in Kneippstraße has existed since last year August. It borders the Residence Kurpfalz Residence. After my rather sober experience in the central German Greek(? Hotel Restaurant “Rössel” last year, the visit of the swimming pool came very close to me today. I associate the term "athos" primarily with height and holiness. The over 2000m high mountain, located at the easternmost finger of the Greek peninsula Chalkidiki, is also called “Heiliger Berg”. The entire area with all its monasteries is considered autonomous monk republic. And the monks knew something good in the Middle Ages. To "Athos"! It smells like thunderstorms when I parked the car in the restaurant at 8:00. A table on the terrace was simply free and the man of the service greeted me cordially. I drank the first ouzo despite great heat and empty stomach as an Apéro – hospitality that you like to take. I ordered the Athenian plate with a Souvlaki Speer, a Suzuki Hacksteak and Gyros for 12.50 Euro. On the way forward came the usually included extra salad, which was somewhat too oily for me from dressing. The first thick drops found the way from the ever darker sky to my salad plate, which is why I began to escape into the local interior. This proved to be the right decision in the hail shower, which was shortly after. Inside I was the very tasteful guest room. The white chair covers look noble, just like the white red tablecloth. The large-format images on the walls (one of them as eye-catcher in the XXL long format!) provide a certain vitality. Visitors to the monasteries of Athos or convinced Chalkidiki horses expect acquaintance in the picture frame. A certain location can be found in many Greek locals. Here, however, by no means kitschig or overfolklorislich decorated. Only a few statues and sound vessels of the Hellenistic embossing decorate the spacious interior. During my last visit to these premises (about two and a half years ago), the restaurant still heard the name “The Merry Toe” and impressed little with the ambience. This “Zecher” then probably also lost its complete comfort due to the lack of guests, which is why the Athos has a much fresher Mediterranean wind for almost a year. The menu contains the complete Greek standard repertoire. A rather opulent selection at first glance. Approx. 20 different appetizers (e.g. grilled peperoni with cartilage for 4.50 euros, a handful of salads, about 10 fish and seafood variants (Lachs, Seezunge, Swordfish, Scampi Co. and otherwise a lot of meat dishes in all conceivable classical combinations: with metaxa sauce, with rag and mushrooms, with pepper or cheese sauce. Lamb enthusiasts can choose between lamb spear, crown, fillet or haxe. The latter comes from the oven and is available in various “overback finishes” with eggplants, beans, sheep cheese or bamies (Okraschoten). The vegetarian is boring with so much meat lust and hopes that one of the two vegetarian dishes will tell him. Also discovered on the map: the traditional “Moussaka” dish with potatoes, eggplants, zucchini and minced meat (11.50 euros). With the desserts, you come to about 100 dishes on the map that seems to me to be very suspicious in grocery stores, as in most cases the amount at the expense of quality. Even more pleasant, which was served as an “Athen Teller” after a pleasant waiting period. In addition to the already mentioned "fleeting", the plate already contained three hemispheres of tomato rice, which was not only very well seasoned, but also slightly grainy consistency. Certainly with the best supplement I have eaten at the Greeks so far! The Landauer “Olympia” doesn’t get it so well. To do this, there is a stick made by yourself Zaziki and the grill plate is ready. Excellent was the juicy Chiff Steak, whose fine parsley note gave the “Flachs Bulle” neat freshness. The Gyros was perfectly seasoned and not so dry to thank God. The sprinkled pig pieces were cut very thin and required a rapid consumption, otherwise they would have fallen by post-baking the dry victims. The Zaziki had a pleasant garlic note. Without exaggeration, but for 12.50 euros I have rarely eaten a better grill plate on the Greeks. What is still rounded off is the very good value for money in Athos is the fact that you can not only enjoy a second ouzo after eating at home costs, but also be surprised with a small house Dessert. These were cut apples and peach pieces with chocolate sauce and some cream on top. A fruity sweet, totally nice gesture of operators whose efforts for the good of the guest were felt at any time. Finally, I was so surprised by this new “Greek Discovery” that I brought a person skilled in the Hellenistic culture into the boat, and two days later (i.e. yesterday evening... with only the “Slip Dog for convenience of any kind” there. That was there, of course. About a year ago, only two weeks after the local opening, it already pulled it. However, his enthusiasm was limited at that time, but a second chance, as we know, deserves every place, which is why he was willing to accept my proposal. The staff knew me now from seeing and after a friendly handshake, we were greeting a table inside as everything was occupied on the terrace and yesterday the sky was full of rain clouds. We ordered the Aphrodite plate for 2 persons (38 euros and got smaller extra requests (2 of the 4 lambcocks on it were exchanged for 2 pigcocks, as my colleague is not happy to meet a lamb fan. An additionally ordered Metaxa sauce did not even appear on the invoice. As little as my digestive tract, a sweet Samos wine, where the first swallow is always the best. On the plate there were no unnecessary vegetable supplements from the freezer. Only the meat (Gyros, Souvlaki, pork steaks, Suzuki and lamb dogs, flanked by tomato rice to the right and the crispy fried pommes to the left. The Zaziki came on a small plate. The view of the plate an eyewitness. The taste of the individual components is really very delicate. That was really great. Not overwhelmed or salty, as this can sometimes be the case with the defy Greek meat kitchen. Especially the Hacksteak experienced the homage of my colleague. I found the lamb dogs yesterday (drilled by the lamb crown almost perfect. And from the meat taste I think that it is somewhat better in the Greek than this species “finger food with thyme notes”. As dessert I tried the Galaktoburiko (5.20 euros). The leafy “grass cuts” were warm between a vanilla iceball and some cream cookies and were decorated with dark chocolate sauce. However, it would not have taken a distraction from the main product on the plate – so tasty tasty tasted this pastry in cake form. My colleague drank a cup of coffee for free. I had a second ouzo. Why not? My district Retsina (3,90 Euro was already – due to the weather – “Dunstet”..."

Augustino

➤ Kurtalstr. 17, 76887 Bad Bergzabern, Rhineland-Palatinate, Germany

Meat • Beer • Pizza • Cafés

---

"I have just read the previous review and I think we may have been at this restaurant when they were there. We had a couple of beers. First round appeared quite quickly. Then tables started to fill up. Were we observing how long other tables were waiting to be served to pass the time whilst waiting for our second beer. We decided then not to eat here as we didn't want to wait. When the table next door ordered a glass of wine we actually timed how long it took to arrive. It was 17 minutes. The recipient of the glass turned it down and asked for the bill instead. One man was waiting tables and manning the bar and simply could not cope. The place is losing business because of this. We paid for our beers by going inside and the went to eat on the big terrace of the Chinese opposite - from where we could still see the antics at the Augustino. Get some more staff!"

Culinarium Bad Bergzabern

➤ Öffnungszeiten. Täglich Von 11:00 Bis 23:00 Uhr ; Address. Rötzweg 7 76887 Bad Bergzabern ; Telephone. +49 (0) 6343 700 781 0 ; Email. [email protected] ..., Germany

Pizza • European • Fast Food • Restaurants

---

"After we had already eaten at our wedding, we spent our first wedding day with you. Not only the very tasty, special food and the great service fall on, but also simply tune the details. We were still known and made our table (unrequired for the occasion. Will always like to come:"

Weinschlössel

➤ Kurtalstraße 10, Bad Bergzabern, Germany, 76887

Pizza • German • Seafood • Italian

---

"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."