Felsentor - Menü

Zwickerstubb

➤ Hauptstraße 4, 76846 Hauenstein (Pfalz) , Rheinland-Pfalz, Germany

Cafés • German • European • Suitable for vegetarians

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"Very delicious home kitchen. Inside everything is very rustic. A journey of decades. The terrace is very modern and spacious. The staff is very friendly and the prices for the amount of food rarely sees people. The card consists of individually laminated leaves. You should change that. We like to come back."

Zum Alten Nussbaum

➤ Wasgaustr. 17, 76848 Schwanheim, Germany

German • Salads • European • Ice cream

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"We eat there and were sent away unfriendly because one of our family(4 people) wanted to order a soup at night a more expensive dish. It's always restless and great. Besides, the soup is so expensive anyway. PS: We will no longer come Service: Type of meal: Dinner"

Gaststätte Bärenbrunnerhof

➤ Bärenbrunnerhof 1, 66996 Erfweiler, Busenberg, Germany

Meat • German • Coffee • European

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"after a walk. the situation is really very nice, but the price-performance ratio is simply not correct, organic back or back when the salad plate costs only 10 euros, I have a certain expectation. Friends who had eaten the salad plate some time ago said that now is only half on the plate. for two people salad plus drinks, water, 2 beer plus 2 milk coffee 50 Euro, which is really intense and for a trip-local much too expensive. we will not return there and do not recommend."

Café Dorfstübel Am Schuhmuseum

➤ Burgstraße 18, 76846 Hauenstein (Pfalz) , Rheinland-Pfalz, Germany

Meat • Cafés • German • European

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"Looking for a lunch along the B10 we traveled more often, this time we landed in Hauenstein, in the village dowel, which is easy to find when following the signs to the German Shoe Museum. The two guest rooms were very rural, with all sorts of regional reference, such as a fully grown, dangerously-owned Elwetritsch (bestia palatinensis), which targeted one from the corner at once. The shoe museum of course also greeted. The service was efficient and warm, especially the boss, who was very concerned about the well-being of her guests, also as freshly as we are. Because in the main room there was quite a bite, she led us into a semi-open space that we could share with real rabbits and stuffed poultry. With the timing we were also lucky: before and after us the restaurant was taken by two large groups of even older rulers. In between we had the kitchen for a short moment. We chose a rather spooky lunch meal: My wife for the Rumpsteak Dracula, which was not so called because of his bloodiness, but because it was served with a weekly ration of freshly squeezed garlic in oil (Anti Dracula would have been more appropriate), I would like to see why so-called ghost scars, i.e. pig medallions in garlic sauce. For safety reasons, I continued to high this with garlic, so as not to endanger the mutual passion. Both of us were really ghosted, especially because the meat was so good. A salad came to the ghost's muzzle, which you yourself made from two iron bottles with cream dressing or Vinaigrette could make a good idea, as I find. But I would have a little suggestion: it might not be bad to serve the sauce extra to the medallions. Since everything came in a pan, the pommes were completely dimmed at the end, but they could not save them from being fed completely. A recommendation that the locals obviously no longer need, but perhaps travelers between Landau and Pirmasens."