Denkmalz Die Kapellenküche

Med Pizza Und Doener Haus

➤ Großstraße 9, 55566, Bad Sobernheim, Germany

Pizza • Fastfood • Asiatisch • Vegetarier

---

"the sauce of the noodles had completely expired and the packings of the burger dirty through the sose eating was cold and after nothing tasted"

Denkmalz

➤ Kapellenstr. 5, 55566 Bad Sobernheim, Germany

Deutsch • Fastfood • Europäisch • Französisch

---

"We were there with our two little children under the week. The beer garden is very beautifully designed, even a small playground for children. However, the Jason Derolu sound from the DJ was really on my nerves. The music was pretty loud. Our burgers were really top, even my light beer was really delicious. Unfortunately, the team was absolutely overwhelmed on site with the simplest orders. They were very nice and helpful, but it was. There was nothing going on, but there really worked at the few orders. It took too long, and when something was done, it wasn't the order, forget or too much. Don't want to know what's going on when the store's full."

Kupferkanne Inh. Patrick Wahl

➤ Berliner Straße 2, 55566 Bad Sobernheim, Germany

Cafés • Pizza • Asiatisch • Mexikaner

---

"Mrs and Mr Carsten1972 were again close! Firstly, because it is so beautiful, secondly, because there are such good wines, and thirdly, because there are two wonderful people who have their food point, Nolux and his companion. We were once again allowed to enjoy the privilege of being guests of Nolux in his house in Bad Sobernheim. As many people here know, there is hardly anyone near that who knows this area and its wines as well as our community colleague Nolux. So, if you can enjoy his invitation, you can be sure that an extended Christmas weekend is filled by him with wonderful hikes through the wine-growing area, fortunately he is as close to the hike as my wife and I. And that he is still building wonderful wine tastings, for example at Heiko Bamberger, these champagnes are incredibly good for me even for a sparkling wine brew! as well as here, as a white wine zombie, I am better beaten by the winery Dr. Crusius, where we had a wonderful journey with our daughter and father through the wines of the Traisener winery. Last but not least, Nolux is a true artist in culinary sense. He can't take it to cook guests so wonderfully that they think about disposing their own cooking spoon in the garbage can. Two times the grill was heated in his garden with old vines!, once for wonderful dorads, and on the second evening, PetraIO will confirm it to prepare in a pan over this fire one of the best paellas that I could taste in my life so far! A true pleasure! And because we were so pampered by the host, we had clearly signaled, the last night goes to us! Completely and totally, no contradiction tolerating! This was our thank you for extraordinarily enjoyable days! Too fast this evening had come, again the round was completed by two connoisseurs from Idar Oberstein. So on Saturday night of the Ascension weekend in 2023, after a walk we stood down the mountain to the city in front of this house. Where we would go, we did not know in advance, but I have full confidence in Nolux and had given him carte blanche. He'd find something appropriate. Actually, there is a non-improving Nolux report on our evening[here link] , but I will introduce the menu of my wife and me. In terms of ambience and, above all, wines, I refer to Nolux report, I could not formulate this better in the wine sector anyway. At the time we arrived in front of the house, a black limousine arrived and the round was complete! One hopefully sociable and enjoyable evening was nothing in the way. After that we were led to our table. The guest room was economical, almost karg furnished, so really homely it wasn't. But the view of the table and the way of covering, however, revealed that someone here was interested in good and quality hostage. We took our place. Two ladies in the service took care of the guests. First of all, the aperitif was ordered, then we took the cards in sight. We left Mr. Nahewein Nolux Ms. Carsten1972 ratified the choice and could therefore dedicate us to the dishes. The size and content of the rich menus allowed to close to a kitchen that is as little as possible on finished products. Fine, and since we were in the asparagus season, it ran out to 4 courses, which mostly devoted themselves to the seasonal vegetables. In front of the actual food, a bread basket. A not so special bright baguette and a much more enjoyable darker sourdough bread were accompanied by a salted butter and a herbal chives? Fresh cheese. This was a solid start that the two ladies served in a quite rustic way. It's used as a North German, but there's something going on in the south. There was another greeting to the bread. A vegetable quiche was served, again with the fresh cheese. Saftig was the, uninhabited and unusual that she was completely refrigerator cold. The little Happs was delicious! The table round grooved, discussing the wine card, it was quatched, laughed and tried in the sociable round. So it was the corridors that served the service sovereignly and at the right distance to each other. My wife and I started with asparagus Panna Cotta with marinated asparagus, kebel and chopped egg. Most importantly, the asparagus was cooked to the point! With bite, not too soft, suitable with a well-luged Vinaigrette. Ei and Kerbel were further complementary companions. The green salad wouldn't have needed it, but it was fresh and so it didn't bother. Now to the main component of the appetizer, the Panna Cotta. The consistency wasn't solid enough to me, maybe something went wrong when the gelling agent was dosed, I'd make it harder. But this was a perfect hit, perfectly tasted with nutmeg! Consistency somewhat improveable, not at taste. Good start to the four courses. Then a classic asparagus soup for both of us. Soups he can, cook and owner Mr. Wahl. Not only Nolux was satisfied with his Bärlauch soup, we also enjoyed our asparagus soup. It's not a witch's work if you control the cooking craft. Bowls should be there enough to stir a good sweat, a cook should also know and then can't go wrong with this soup. Soulfood, not exceptional, but very tasty! At the third gear we went separate ways, my wife went away from the asparagus to Italy. Actually, an appetizer was Mozzarella with tomatoes and rocket. I didn't try, but she raised the thumb. I was busy with a court that immediately called me reading the menu: Carsten, order me! Ragout made of white and green asparagus, napkins dumplings with herbs and with cheese congratulated. Light spring food. I'm just too often in Moravia and enjoy the dumplings there. You can't leave it as a North German. And here it was like the first gear! Tasty asparagus, cooked with bis, this time served hot with a creamy intense flour sweat. This formed the basis for the sauce sucking dumplings that bathed in it! Not exactly light food, but an unusual and very good asparagus walk. I was satisfied and very satisfied! The final crumble could just be handled. Also very tasty, but too much of the good! Well, we got a digestif served! Nevertheless, it was clear that the driving service up the mountain back to Nolux by PetraIO's husband was kindly used. Thanks for chauffing the 4 Fress-Narkotiert so comfortably home. I had already briefly addressed Mrs Wahl's service and her colleague. At first the very North German, short, short and resolute speech of our guests was uninhabited. But both sides, guests like service, approached each other emotionally over the evening and when we were then equipped with exquisite wine glasses to the highlighting ring of the evening, see Nolux, the ice was broken. Overall we had a nice evening in the copper can! Kitchen exciting vegetarian 4 gear menu and service were good! The ambience is a bit cheerful, but high quality. You can stop it and we'll be happy to come back when we're close again! It was a very nice evening!"

Restaurant QUELLENPAVILLON

➤ Munchwiesen 49, Bad Sobernheim, Rhineland-Palatinate, Germany, 55566

Tee • Huhn • Pizza • Terrasse

---

"In all those years at Tripadvisor, I haven't written or experienced anything like that. Our first visit began by the fact that the first beers were served incorrectly we ordered yeast wheat and got Helles) but we accepted it! We had ordered 4 different foods, whereupon the owner told us that it could take longer because he had only 2 dishes....we told him that we had time that was a mistake! After feeling 30 minutes the terrace was well visited) first came the salad/chicken strip and later the two other main dish. The Spareribs then waited and after some time the owner wore these to the neighboring table the guests came long after us! On his way back, I asked him if that was my Ribs and he offered me to get back to them, which I agreed and made clear to him that I wait for my food again 20 minutes). After 20 minutes, he served me the absolutely tough ribbons I only eat half. I don't want to do what's going on...."

Rosino

➤ Marktplatz 8, 55566 Bad Sobernheim , Rheinland-Pfalz, Germany

Pizza • Sushi • Asiatisch • Italienisch

---

"finally, our gastroguide friend nolux should meet again. nolux has already reported: [hidden link]. sometimes a spontaneous appointment and so we agreed for a short time for Friday night. nolux has proposed the ristorante rosino. he had not visited it himself yet, but it was recommended to him. with the note for usually longer waiting times. nolux took over the reservation and time we brought. we had a lot to say our last meeting was already too many months back. best location at bads nbernheim. we met for the time we had agreed, nolux had already found our table in the outside area. at a later time all the tables were occupied and I was again happy to see the corona-related larger distances between the tables. for italian are profis of maximum seating. in our very simple table we took place. a young worker gave the food drinks cards. Of course we had a lot to say, but also really thirsty at the hot temperatures. that the patient would already be put on the rehearsal at the drinks, we had not expected. two young service employees were responsible for the service. they did not impress trained, because they were exemplary uncoordinated. but also very friendly. in the restaurant entrance there was a table with current local decor. the young lady didn't know what it was. So I went in, photographed and reported my male companions. the restaurant rooms are very well maintained, modern, but not unpleasant. at some point there were cool drinks, including a false one. so my man had to wait again for his alcohol-free pilger, € 2.20 0.33 l. also later drinks were hard to come to the woman. at least the ordered mineral water, of course unquestioned san pellegrino € 4.50 0.75 l, was on the table. it is also available a cheaper mineral water from the environment. I was very glad that in the wine offering was also a good selection of the well-known local winzers. padrone rosine entertained the ancestors and showed how diverse such a mouth can be used or cannot be used. we gave up our other drinks and food requests. a little later the employee came back. unfortunately the carpaccio was favored from the occtopus of nolux and me. it was fast to find an alternative. at some point our appetizers and simplest baguette (5 discs for 3 people.) came for the hearts carpaccio die manzo, marinated, with fresh champignons and parmesan, € 13.00 rindercarpaccio fine marbled barkfilet, somewhat thicker than usual cut. plentiful parmesan, frobe champignon pieces, lemon. rucola was not mentioned on the map, but it also found itself in cut form on the teller. I'm sorry, tinted fish was out. served I got the desired alternative: carpaccio of the salmon, raw marinated salmon, cut, € 12.50 for me a late burgund blanc de noir, € 5,50 0.2 l from the local weingut K.H schneider. here also on a little rucola, the few laughs on salmon-colored teller. almost more lemon than salmon. lachscarpaccio the lachs unfortunately neither beautifully cut nor dressed. that looked very sweet. but tasted better after happiness than it looked. the good olive oil on the bark and on the salmoncarpaccio and the cook still personally throw the oversized pfeffer mill over our teller. as the main course that we all decided for pizza, this is especially praised here. after a good hour. that looked good. for my man the classic: pizza four years old (sink, artichokes, salami, fresh champignons) € 10,00. pizza four years my man was satisfied with his choice. in pizza there is only one size here and this is big! the airy and well-baked teig scored very. the layer was well portioned and the spiced fit also. for pizza nolux sought a red wine for both of us. the sober trilogy, again from the weingut schneider, € 5,50 0.2l the cuvée could, unfortunately, it was to thank that he had been opened for a long time. under “homemade specialties” I found the pizza tartufo (mozzarella, ham, truffle, saw, parmesan) € 15.00 I was in a position to actually exchange the boiled ham in parmaschinkens intended. as one of the falling table dishes pasta was with fresh truffle, I also expected fresh truffles on the pizza as a “speciality”. the unambiguous false expectations. a truffle paste was used. the pizza very well baked, truffle aroma present and covered with good ham and parmesan. another pizza, the diligent with a creepy edge I liked especially. in the aftertaste I liked Nolux’ pizza clemente, at least visually, best. pizza clemente herr rosino came back to our table, full of expectation on lobster. my critical point for the truffle expectation was not so good and he murmured. he reminded me very much of the typical Italian restaurants where new customers certainly only need to return 10 times in short distances to be taken seriously at all. when this has been done, they get a “beautiful” table. georg weber describes this very entertaining in his book “Cochen is War!”. a last glass wee took in the new vinothek in bad sobernheim. a beautiful and very successful meeting. the next meeting will soon be in idar supreme!"