Kapeller Hopfestubb

Zum Haas

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

Pizza • Vegetarier • Europäisch • Meeresfrüchte

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"After visiting the Rebmeerbad in Bad Bergzabern we wanted to return to Marc Wendel in the Hopfestubb chapel. This place, in Chapel-Drusweiler, just a few kilometres from the spa town, had unfortunately closed this evening for business trips. Plan B pointed to the Greeks “Athos” on the edge. There was something else? Ah yes, the old winery of the same name, owned by the Haas family, fell to me as a useful alternative from culinary memory. a thousand times, but never stopped. That should change that night. The lights burned when we turned off the car and entered the inn very inviting from the outside on the wine road to Wissembourg (Alsace). Through the windows we saw a few free places in the front guest room. It would certainly also be a free table for us “jumping out”. The greeting was not unfriendly, but also not very warm. The two service women in the Dirndl were immediately noticed that they had all their hands full. Disguised by the five tables of wood, pre-room, three were already occupied and a reserved for a larger group. You were still free – our happiness! Only later we repeatedly saw guests from the back of the wine bar and kindly went out. So there were a few seats. Inside was a comfortable guest house. Tile floor, rustic wooden ceiling, wall cabinets behind their glass doors Wine bottles wait for their tasting and polished Bordeaux cuisine for their filling. Also in the corner benches and furniture, bright wood gave the sound. Future host house chairs with heart-shaped, perforated backrest and comfortable seat cushion around the non-small wooden tables. The rusticity of the guest room was underlined by the folkloristic presentation of the two maids. That was coherent and coordinated. On the tables was the only cutlery on red fabric sets. The napkins stood up like freshly picked sails. pepper, salt and a bit peeful plastic deco joined the show with the dessert offer and the light in the middle. The menus were handed over to us. The decision was not easy for me, because the selection was quite lush. Two soups and six different salads, the latter with delicious “accompanies” such as shrimps and baked potato sacks, filled the first side of the “roller”. It continued three times with fish (stube fillet, zander und bandnudeln with smoked salmon and shrimps and vegetarian twice. The gastronomic, now established non-meat ice creamer was allowed to choose between herbal pancakes with creamy vegetable filling (10.90 Euro and Tagliatelle in Champignonkräutersauce (11.50 Euro from the wok). The heart of the map or, better, its “Filet” represented the wide selection of meat dishes. In addition to the eight main foods with Carnivorenhintergrund (Schnitzel, Rumpsteak, Kalbstafelspitz Co, six Palat classics (from the liver dumpster plate to the most influential wine pan). As with so many such advantages, this considerable accumulation of the good-bourgeois Allerweltsgericht was also lacking. Culinary unique features – unfortunately incorrect! As if there were no alternatives to pig detectors, Schnitzel Wiener Art and sausage salad. Too bad, because even in such locals, the guest would be delighted with seasonal offers that the regional environment would like to include. The homemade Riesling cream soup with vegetable cubes (4.50 euros) and the Pelicuts (10.80 euros) refined with blood and liver sausage from the pan are mentioned in honor. The daily offer has already been cured by slate board before entering the inn. Cooked cattle breast on deft horse sauce with parsley potatoes and additional salad (10.90 euros) was written in chalk. My accompaniment quickly decided. Despite great hunger, the offer in the “Haas” has not really appealed to me, so I wanted my salvation in the “angus nigrum”, as the Rumpsteak lateiner say. For not exactly shy 21.90 euros it was optionally offered with herbal butter or pepper cream sauce. Depending on Gusto Pommes, frits or croquettes and an additional salad were melted. For thirst quenching, we ordered a bottle of mineral water (0.75l for 3.90 Euro and a small tannial bowl of the barrel (0.33l for 2.80 Euro). They were both delicious with vinegar and oil. The use of fresh ingredients was obvious. Mild sweet carrot chips, creamy white cabbage, freshly designed cucumber lobe and a colorful Lolo-Rosso-Bianco mix above. It started really well! I commissioned a little white bread to do the delicate dressing. This was quickly hit and the first hunger was banned. Our two main courts arrived in time. We were happy, because after the sport, the desire is sometimes the greatest. The Rumpsteak came as an ordered medium rarely on the plate. It was nice to look at it, but in a Palatinate wine room such a good piece of meat should also vote from the measurements. Unfortunately not. Even without having the meat scale in my luggage, I appreciated his weight significantly below 200 grams. It was simply cut too thin. A well-known lady’s cut that doesn’t feed me with about five croquettes in the light of the little bowl. Well, the average age of the guests is certainly somewhat higher in a spa town like Bad Bergzabern. And the older semesters are known to have smaller sections. Good and good, but for 22 euros the offer was tasteful and qualitative, but just too little tonight. The sauce served separately in a small box required a few additional slices of baguette. They appeared on the bill at 50 cents later. Guys, don't win new guests like that! Fresh horseradish was rubbed over the regular bottle of horseradish sauce, which overlays the tenderly boiled slices of bovine breast. Without it, the stamp would have cost only for cream. The parsley potatoes were impeccable. The Desserts didn't talk much to us, so we went very soon. Too bad that a few small things limit the recommendation of this well maintained wine bar a little near the Bergzabern Centre. Next time we go back to the Chapel-Drusweiler to Marc Wendel to the Hopfestubb. It doesn't taste better. You're getting tired."

Weinstube Mathis

➤ Weinstraße 66, 76889, Klingenmünster, Germany

Wein • Deutsch • Fleisch • Europäisch

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"Exactly three years have passed since I was last a guest at the Mathis Wine Shop. And even though I was in any case a hundred times on the much experienced wine or wine, I went through the street of the Mathis family. Since this rendezvous came with a lot of Palatinate's feeling of life, it is briefly described. The visit from the middle north was a guest at the Palatinate on the weekend and my first choice, the wine bar “Alte Kelter” in Mörzheim, was booked this evening. There was no room on the “Dyck” in Mühlhofen. At the “Hoppeditzel” in Impflingen, I only earned a shame on the phone on my request. I was under a certain “Weinstuben-Zugzwang” because you want to use the “Weservolk” on a sufficient vasper plate. To Neustadt to the “Eselsburg”? You don't have to call Friday night. There are also some good mares nearby. The winery “Zur Blum” in Landau had free places after 8:00 and would certainly have been a good option if the “Mathis” from the bell-münster under the cover name “Eschbach-Süd” had not immediately given us green light on the phone. Blademünster is a term for alcoholics and burnout because of his psychiatric clinic. At Pfalz-Gourmets and gourmets less. Although the place with the “Stiftsgut Keysermühle” and its slow restaurant “Freiraum” also speaks culinaryly about itself. We parked directly on the wine road and stood a little later in front of House No. 66, a wonderful property whose outer facade proudly shows his work. The parking spaces at the inn were all occupied, which is why we wanted to buy the small walkway. Some recommendations have already been written in chalk on a strikingly irradiated slate board. Chestnut soup, Cordon Bleu, Rumpsteak and Flamecake – all the classic Alsace valley regional cuisine, whose pleasant names do not leave our hunger less. We entered the wine room through the heavy wooden door, enclosed in a round arc. Inside, the guest awaits a rustically furnished room, which is taken up as a picture of the hospitable wine region Palatinate. First of all, what is still a little folkloristic, quickly softens the feeling of the Palatinate of home and life that arises from every corner at the latest when the guest room is reached and is difficult to escape. Rustic sandstone masonry, a ceiling with the same barrels, bare wooden wall benches, whose comfort with a few loose seat cushions is preserved. The magnificent tile stove provides warmth. In addition, the magnificent wall cabinet made of the family genetic material is also responsible for the unique atmosphere in the “Mathis-Stube”. But on this Friday night we do not enjoy the “First Lounge”. That's why my call came too late. The main guest room was really big, and it was pretty hard in there. Jakob Mathis, the son of Wilfried's owner, received us and led us into a kind of guest room to which the Weinstube was extended. This even greater spatiality is used as a wine tasting room and for larger companies. Or even if there is no room in the actual wine room. There were also some tables here. A larger group had made it comfortable on a long table. They were good things and apparently there was a lot to laugh. At our table there were two older gentlemen who made their evening bread with a bottle of Red Mathis wine. We were put to the table by the junior, who is not unusual in the Palatinate. Owners, winemakers and winemakers Wilfried Mathis were not present. He has been running the restaurant since 1988. Previously there was a so-called “Straußwirtschaft” (Straußwirtschaft), a single seasonal guest company, where there were few smaller, mostly cold dishes for wine. My son told me he was at the hospital. It is nice to be able to rely on his family who throw the store even without the owners. But the cult economist of blade-münster, the various connections to the art scene South Palatinate, see bottle label of his wines! is told and his special relationship with the spice island Sansibar and the African continent is visible in the form of life-size wooden figures, of course not only the regular guests are lacking. But Sonemann Jakob runs a similarly entertaining “Mundart program” in service and brings the legendary set of his father “Hänner schunn b’schdellt?” “Have you already ordered?” also dialectically colored and authentically over the lips. The apple is probably not far from the trunk. Palatinate is an official language, which is why the tourist from Karlsruhe or Heidelberg would like to visit a provincial “language”. In addition, the known wines are still relatively cheap both in the open and in the bottle. When you meet the menu, you will be informed about the history of the wine bar and its culinary orientation. More than 30 gastroyears are distributed here in 3 generations. There are also a few sets about the winery, the cultivated vineyard and the cultivated grape varieties. And – Attention Word Game – “Pfalz you want to recover...”, there is also a guest house that is mentioned by the way. In the menu try a bit away from the usual Porridge wine room unit. This is achieved with the two house specialities, the coenig in red wine with red cabbage, semmelknödel and salad for 16.80 euros and the in-house sausages with green soft pepper, apple radish, wine sour wort and roast potatoes 13.80 euros. It is good that some of them keep their prices stable. At the Pfalz specialities you meet the usual suspects. In autumn, there are seasonal chestnuts with red cabbage for 10.80 euros and the writer and founder of the Palat Folklore August Becker, born in bells, is again dedicated to a whole plate with the fleshy Trinity Somagen, liver dumplings and Bratwurst. For 12.80 euros, the “August Becker Teller” with a neat winery leaves nothing to be desired, both qualitatively and by the amount. I was able to convince myself, because my choice was on the classic regional threesome with herb. In addition, some seasonal recommendations are offered. The beef from the Grandma with “Nuudle unn Sooß” 14,80 Euro sounds just as delicious as the Cordon Bleu filled with Münsterkäse with roast potatoes and salad for 16,80 Euro or the homemade Nougat Parfait with Zwetschgencomott 6,80 Euro. There are also a few vegetarian dishes, different salads and six different types of flame cake in the food and beverage book. The complete portfolio of the Mathis winery is available for wine drinkers. This is led by Jacob's brother Ingo. Her new house wine line bears the active name “home feelings” and already her logo with the meise in the landing approach makes quite beautiful. So why not order a bottle of white wine cuvée? It is currently only available in white and rosé. The red feeling of home Cuvée comes into the bottle only at the end of the year. The price of 11 Euro bottle! is of course a bargain. The similar mixture of Pinot Blanc and Auxerrois grapes had a pleasant acidity and smelled fruity in the glass. The waiting time for the food went a little. It was probably the bigger company that was next to us, as well as the fact that we were among the last guests who came this evening. For peak hours, it can take some time in the Mathis Wine Shop. Perhaps the relatively simple Palatinate dishes can be used to optimize a few processes in the kitchen, so that the hungry guest does not “should” too long. My “August Becker Teller” looked really good. The bratwurst crumbled around the liver dump in the center, which should be the absolute highlight. The fried slice Saumagen leaned casually on the pile of vinegar. Hearty acidic basic aromas dominated on the plate. The roasted and cooked meat and sausage specialties Pfälzer Provenienz all at high quality level. Maybe it would have been possible to use pepper or pepper. Peppercorns can make a little more reserved. My companions also praised the excellent liver dumplings, which were naturally served with the mandatory brown sauce. They had the right consistency nicely fluffy and tasted significantly better than what you get at wine festivals or Pfälzerwaldhütten. The apple horse to the Sansibar-Pfeffer sausage could have gotten some more sharpness. The two sausages were absolutely unique in taste. The green pepper gave them an unusually juicy note which was good with the crispy roast potatoes and the acidic seasoning. In this way, not only in terms of culinary delicacies, it was a completely successful Pfalzabend, which the guests from Bremer Nord enjoyed visibly and in which – thanks to the delicious white wine cuvette – some “home feelings” appeared. The mathis jr. says: “Drink’s wine and loves you!” is not enough to follow in today’s time. And if you also get to the good by drinking water, Jakob Mathis supports the organization “Viva con Agua” by pouring out its spring water in the wine bar and its own wine for the water helpers, Anm."

Athos

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

Cafés • Kaffee • Vegetarier • Griechisch

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"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

Pizza • Cafés • Fleisch • Vegetarier

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"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 • Fastfood • Vegetarier • Europäisch

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"Hello, during a wedding celebration, I was a guest at the Culinarium this week. The ambience there is very pleasant and the food I find just as delicious. There were among others beef fillet prepared as a burger and I am delighted with the taste and presentation. Food and service are top and I highly recommend the Culinarium. There I was not the last Ma(h)l. Next so and thanks for the beautiful evening to the whole team! Berne"