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"At last, an appointment in the Palatinate had also been fit for a meeting with the Durser and his better half, which kindly took over the driving service. Upon arrival I came to meet the two, later hour I was chauffed to my hotel. Thank you very much for that. At the admiral arrived, we found the garden beautifully decorated in autumn, after the twilight collapsed, the lighting created a desirous mood. (The picture only uploads to the photo area, not to the evaluation, strange... . Although the outdoor area seemed to be in “winter sleep” (early in the year when the summer never ends! a great business card. And made of need a virtue. Because the beautifully renovated old house just leaves room for 30 seats, for the toilets it goes over the yard. But don't worry, nothing from gardens, everything new, clean and chic. And for the terry cloths, a wine box found grounded use (or a good idea of interior designers. At any rate, we had to overcome some steps, but were immediately greeted by our hostess Mrs. Stehr and accompanied to a beautiful corner table. To complain about the wooden bench with the homeopathic edition, I wouldn't mind. I suffered, in any case after my memory, silently, and looked happy in the old walls, which are provided with many modern elements. Not quite from a casting but more cozy, than most styled guest red temples. In addition to the friendly, bright shades, the indirect and dimmed light naturally also contributed to the well-being, as some photographs look a little. Mrs. Stehr also took over the service this evening. At the other tables, which were largely occupied with couples, the kitchen helped out. The care of the boss from the Saarland was attentive, professional and always very sympathetic. The wine recommendations were well thought out and quite clear after the preferences of all guests were clear. All the guests? No, a small northern German made the southern Italian red wine legionaries undemotable! The well-matured 2007 Pfalz Riesling von Wageck had pleasantly discreet petroleum notes, but overall was pleasantly fresh. And with 45€ a clear indication that Mrs. Stehr does not immediately engage in the top shelf. In the following, significantly younger Chardonnay, there were also proposals from equal to three prices. What can the nice woman do for me to resist Burgundy? As Mrs. Stehr predicted, the Puligny Montrachet presented itself with only reserved wood tones from the outset. The final Pacherenc du Vic Bilh was completely new for the wine novices from the town of the heart of Pils. The Bordeaux, announced as the “sweet wine with the inexpressible name” reminded me of the Atlantic climate with hints of yeast and salt, a little like in a manzanilla. We really want to keep silent about the Rieslingsekt von Buhl. “Drüber” is a bit too hard. “Traubenbetont mit mild Perlage” meets better. How unusual for extra brut... Probably, at the beginning of the evening, I didn't want to see any disturbances of anticipation. But the 7,5€ per glass would have had to go to my cap! Three kinds of purchased, crispy bread was a pleasure, especially that with sunflowers, as well as the strong, beaten nut butter. The greetings could convince me. In fact, the Madeleine was more impressed by the striking basil taste, because by juicy dough, which was the tomato cream, and together with the Parmesan chip, an Italian entrance was found, which would not have been expected in the French-inspired kitchen. A connection with the menus was therefore not evident, but the Patissier training of married couple standing. The second greeting was then also more regional and (actually more seasonal). And yes, I was thrilled by the duck with red cabbage and knocks in the glass. The confit full of strength and juice, the marinated herb with beautiful bite and fruity acidity, which was beautifully buffered by the sweet corn foam. I would have liked to have been over the second glass that the gentleman handed over to my left but of course to the lady. I had decided to fish and lighter meat with the white wine. The rare dragon head made the beginning. Fried on the skin, firm and juicy, with black sesame and three kinds of chickpeas: natural, as not dry sprout and as crème, which I liked with a slight sharpness. Vadouvan Sud and herbal oil showed that Holger Stehr's kitchen is nothing for product tracers, but puts on harmonious taste compositions. It's not a day-to-day start that I liked. The level was maintained at the intercourse. I like some smoke (here apple wood still as an additional sensory stimulus. Every time from this crispy chest and juicy lobes appear so full of taste from the vigil. Both the plug-in beet crunchy taste Julienne as well as Mangold hidden in an airy raviolo harmonized well in this autumnal pleasure turret. In the interplay of Surf and Turf, the Marine Group was again on the line. All Günter Grass fans must be brave now, but no Baltic Butt can take it with Breton goods, I think. Even this for my modest appetite did not shine too little tranche (of course not just lean juice and a fine, sweet nutty playing taste. As a rustic, quasi-sacrific companion, the “all kinds” of the bean served here. Very good again the foamed sauces, assisted by Nuss Crumble, which played with aromas of lemon and vanilla. Only the exemplary crispy bacon had to be carefully combined. (Leider did not give it any more details or I was too distracted by exciting information about the Collini Center to the Empire State Building Mannheims! As we have already reported, we were all equally enthusiastic about our meats. The Iberico was fleshy in the best sense, solid, but not hard or dry, a delicate crispy skin and a scent that lets a word explode in the brain: HOW! Crumble from the chorizo, because who doesn't know? Meat is best with meat! But even the strong supplements have convinced me completely, be it the wild cauliflower known to me until then (not wild broccoli, the various onion preparations from sweet to deculent, from crisp to gaumenschmeichelnd. And even the Risotto Praline cannot be accused of being the only one of its kind on the plate. The amount has been enough to me as part of a menu, but the capacities are individual. At all levels, I was pleased that good products were combined creatively and quite elaborately with actually “simple” supplements, but never too rough. Just the right for a sophisticated kitchen without a star requirement. In the final cheese selection of Tourette the too mild varieties were missing, so well. The strong goat has convinced me most. And of course an extra praise for the finely caramelized walnuts! From dessert wine with the inexpressible name I have already reported above. Lastly, I was not only able to enjoy the Petits fours of which the apple-mandelküchlein with cataific threads remained particularly positive with the red jelly (woodberry? and ice cream (hibiscus? with white chocolate). But also the multi-faceted perpetrator had a surprise that finally gave the evening his predicate: It was magic! Thanks to all participants!"